该用户从未签到
|
为更好地迎接奥运会,北京市外办组织专家对中国菜单译文进行了审核。2007年1月底,北京市餐饮饭店中的数千种菜品、酒水将拥有统一规范的“英文名”。 8 [$ z1 s( b% I: R2 P2 e
“Scrambled Egg with Tomato”(西红柿炒鸡蛋)、“Egg plants with Garlic Sauce”(鱼香茄子),明年1月底,北京市餐饮饭店中的数千种菜品、酒水将拥有统一规范的“英文名”。据了解,北京市首次针对餐饮菜单规范英文译法的工作目前已基本完成,数千种菜品、酒水的英文翻译将从12月20日开始对外公布,邀请市民参与补充建议。
& N, u$ H" G4 x
) G: b0 h0 d6 n/ I0 l6 i" l 等待市民评判补充的北京市餐饮英文菜单涉及冷菜、热菜、羹汤、主食、小吃、西餐、甜品、中国酒、洋酒、饮料等多个品类,数千种菜品酒水,仅饮料目前已搜集到的就有两百多种。北京市餐饮菜单的英文译法计划在明年1月底推出,届时不仅北京市旅游局计划向全市星级酒店餐厅推广,而且还将为计划推出双语菜单的餐饮企业提供参考。. b" T6 Y% p) g: r2 v" F
以下内容摘自《北京市餐饮业菜单英文译法》(讨论稿)部分中国菜的英文译名。
, H) |" P9 H e; X: l+ k+ p/ a 主食、小吃类部分:
- n" J( Q: `0 G (1)X.O.炒萝卜糕* O" T+ v- q! Q' m. \4 K P
Turnip Cake with XO Sauce) i8 Q/ F2 O, V
(2)八宝饭
! @& ]4 X' Y) Z* [/ ]" Q Eight Treasure Rice* y& z) {6 |, z5 `& x% Q+ N
(3)白粥
! y3 w' }3 O; t3 l1 [ Plain Rice Porridge
% A' a# x6 T1 H; c% m- n (4)XO酱海鲜蛋炒饭3 J) ~3 ?- o9 ~( E6 F
Stir-fried Rice with Assorted Seafood in XO Sauce
. W8 a0 [. @' ^! l6 N (5)鲍鱼丝金菇焖伊面
4 q) f F g$ i( V; ?9 i Stir-fried Noodles with Mushrooms and Shredded Abalone
8 p; p6 }! P1 w: ] (6)鲍汁海鲜烩饭+ g, G, J: x5 k- s
Boiled Seafood and Rice with Abalone Sauce
9 S5 ^4 C5 Z' { (7)鲍汁海鲜面/ P+ ?" ?7 e2 x: H P& [
Seafood Noodles with Abalone Sauce! y; e: F* f b
(8)北京炒肝8 W3 _2 C, J4 R/ S" h
Stir-fried Liver Beijing Style
7 G% K1 O1 P2 Q7 n (9)北京鸡汤馄饨' ~ U6 T- E7 ]9 M0 ?' k
Wonton in Chicken Soup% ~/ t) O3 O' Z
(10)北京炸酱面
/ Q! U# m( }% d; C1 \" k Noodles with Bean Paste
% E; i: e/ {* F ^! `4 ?/ [$ M: n8 J% x (11)碧绿鲜虾肠粉4 T- V$ r; t+ w. T
Fresh Shrimps in Rice Flour Noodles with Vegetables
0 s! L: b' f& e7 |4 V) D8 T (12)冰糖银耳炖雪梨
2 [ ~8 Z4 ]. P Stewed Sweet Pear with White Fungus% D& M$ }' H" V5 _( R8 o
(13)菜脯叉烧肠粉+ S) |- s; X+ g4 j1 Z! s# i; Q* p
Steamed Rice Rolls with Preserved Vegetables/ z6 j' d" w. u% W
(14)菜盒子
6 ^2 O2 _0 H1 q1 V Stir-fried Crispy Cake Stuffed with Vegetable5 p! Y% ^, R0 Q4 N( x R
(15)菜肉大馄饨) I. T( M1 g- }' {/ T. H; O
Pork and Vegetable Wonton0 K a2 o& G) r7 G, K' y
(16)菜肉饺子
( r8 r; n9 F9 v7 G# \/ w! L Dumplings Stuffed with Minced Pork and Vegetable
' d" m+ t: c# a3 I, o2 R m! ]5 G7 I" u (17)参吧素菜卷& X7 @, B( k1 `/ e
Sweet Dumplings Stuffed with Cream and Mixed Fruits. \$ z+ _( ?8 W2 x# G
(18)草菇牛肉肠粉3 z* d! _# X: B3 ~
Steamed Rice Noodle Rolls with Mushrooms and Minced Beef
; ?& z$ n1 W8 p P2 h (19)叉烧包3 p; F: A+ E' Q/ o* w
Barbecued Pork Bun
' E3 Z! y& ?( v4 r0 B (20)叉烧焗餐包
$ N2 B- {# n+ Y. b6 M0 e Barbecued Pork Dumpling7 {- A$ k) z* z7 _
(21)叉烧酥5 ?) |' P0 t% O K+ o
Cake with Barbecued Pork
2 C2 ~# |" Z$ x! g/ [ (22)炒河粉
" ^1 N! w+ H# K5 [* ^1 j4 R' Q Sauteed Rice Noodles. e! U1 s/ w. c* S1 \# b7 {
(23)炒面
: v0 u C4 i D Sauteed Noodles with Vegetables
9 J* r" {0 i" _/ i- G; N5 Q (24)陈皮红豆沙6 Z' ?% D$ @$ r9 ~
Minced Red Bean Paste with Orange Peel
% n6 W; a2 J$ e$ S! X (25)豉油蒸肠粉+ G4 g; E' R9 W( Z% V: ~' Q
Steamed Rice Rolls with Black Bean Sauce
. C& @$ @+ T# ^6 a$ K, _1 f9 @ (26)豉汁蒸凤爪3 [. P' S& `1 j3 Z
Steamed Chicken Feet with Black Bean Sauce1 O3 A2 r) n0 p% C7 k
(27)豉汁蒸排骨
" Z9 U8 [& o4 r+ b( M6 C. \ Steamed Spare Ribs with Black Bean Sauce
+ z4 X9 ?5 S" t0 X! K5 z; U& d (28)春菇烧麦
( R0 F# T& r1 r7 @( L; N2 K& T Steamed Dumplings Stuffed with Mushroom
+ U1 i, r2 j0 y/ Z! X& i5 N7 Z3 J: A (30)葱油拌面
5 ?: }. U. U, R' y4 m Mixed Noodles with Spring Scallion, Oil and Soy Saucewww1 `: m$ G) S; b
& c/ e9 N, ^) a, x% Z (31)葱油饼
7 v/ ?* R3 [4 @: D) X; s3 H- z Fried Chive Cake ' r8 e6 h M( w% M: q/ e& x
(32)葱油煎饼1 ? S" ~: @1 ~
Pancake with Scallions
% F. c6 B4 {1 B" X6 Z1 A5 v (33)脆皮春卷/ R! G( d7 H) N, }4 `2 b
Crispy Spring Roll
; z. e8 y% c3 ^, J M) m. C+ g (34)脆炸芋头糕
7 i9 @* i: \5 t Taro Cake with Preserved Pork
0 {. \5 a! b: K/ K* ] p- A; U- K (35)担担面5 `( r% a" E( `1 Y Y
Sichuan Flavor Noodle' T0 m* F# W, h' o, z( i
(36)蛋煎韭菜盒# E4 Q# K. r: }/ Q
Deep-Fried Shrimps and Chive Dumplings! o! s/ L1 J2 x: j. p) N6 [( s
(37)冬菜牛肉肠粉
! t$ v! j( \' {0 U+ d/ l2 }( i& g Steamed Rice Rolls with Minced Beef and Preserved Vegetables: ^+ X1 _* r% F0 A. Z. U& n; R
(38)冻马蹄糕
9 `- ~8 H5 v' r8 U% V f Water Chestnut Jelly Cake# V( D$ m$ \: C4 t. \
(39)豆浆3 a* a" w9 v: y7 ^2 \
Soybean Milk
& P# a! ]' Y8 ]# Q! \ (40)豆沙包
& f- @, g* [* V" _) m- V Steamed Bun Stuffed with Red Bean Paste8 L) R/ I) c" h
(41)豆沙锅饼' `. D5 w# V: f
Pan-fried Red Bean Paste Pancake
- i2 d ]; ?/ M* u/ }1 H d3 y (42)豆沙粽子2 G* ~7 |7 C$ N9 L( {: _
Glutinous Rice Stuffed with Red Bean Paste Wrapped in Bamboo Leaves) l# z1 N u @; Q. v1 s( G" u
(43)翡翠培根炒饭1 Y' H; Z8 E @; Y2 k& T- l
Stir-fried Rice with Bacon and Mixed Vegetables
+ e8 h+ i. b- V4 G8 o2 y: M (44)翡翠烧麦
8 }- i! U" E, s5 T% x Steamed Vegetable Dumplings
8 a9 r1 q, j# g+ _ (45)翡翠水饺
% S: \% H, N, l& S# E Spinach and Meat Dumpling/ _- I5 V/ c8 g) P) j
(46)蜂巢炸芋头+ ^$ i7 I9 X4 X. S9 U( ?# X
Deep-Fried Taro Dumplings; H+ W* s" F0 m5 N6 ^( g" y/ K
(47)蜂蜜龟苓糕
: J; e5 `7 L# a9 p& i g: C Chilled Herbal Jelly Served with Honey6 x( o9 |7 z: a, ^7 H
(48)凤城煎鱼脯4 h! F8 U' `* I, o/ B
Fried Fish and Egg* g6 V/ N5 F' N' ~& b; c
(49)干炒牛河
* d. J8 w2 x( Y( g Dry-fried Rice Noodle and Sliced Beef
# S* |! G( L+ L+ S8 E (50)高汤鸡丝面3 l& P( ]( O( ], D
Noodles in Shredded Chicken Soup
% V$ p$ D0 h) k2 K& g 蔬菜类部分:
5 Y0 {2 l% c! H8 a G. B3 Y# y$ R (1)XO酱炒海茸百合
i5 N6 K, b/ j6 l7 Z+ K9 C) g Sauteed Lily and Green Vegetable in XO Sauce/ U# D& Q6 K4 H& w; m- L* O
(2)百合炒南瓜
* e5 f1 K7 r; b' I% T Sauteed Pumpkin with Lily" k5 r# f" I- w0 n) B
(3)板栗白菜$ D7 P1 d1 {; j5 N2 w
Sauteed Chinese Cabbage with Chestnuts5 S( I: t: s9 x# }
(4)白灼时蔬
' T. R3 ?; j: B' @( t Boiled Seasonal Vegetables
. ^4 t* S' p+ d- H; k/ b/ H, _ (5)炒芥兰. `+ t; x% Y* e, I! e
Sauteed Kale
: U0 a' y, c9 H, y) X9 _ (6)炒生菜
! _+ q& I/ o6 U& r Sauteed Lettuce! m, j. Y1 s# Z" l
(7)炒时蔬
/ w. n6 L0 C& {7 U Sauteed Seasonal Vegetables$ Z4 q6 |3 \, c, D5 a
(8)豉汁凉瓜皮
( B* B t5 t3 W7 _9 C Sauteed Bitter Gourd Peel in Black Bean Sauce
" B( o, n C( p4 E9 m4 R9 y, F: a (9)葱香荷兰豆* \& E! v u$ \7 F4 Z' f
Sauteed Snow Beans with Scallion& q3 x5 p7 U6 t+ O9 \- M
(10)翠豆玉米粒
j0 H- H6 x% R6 t$ ?0 f' i8 h+ \ Sauteed Green Peas and Corn
8 A4 }9 b3 J9 C1 F6 u (11)冬菇扒菜心
& r, `+ S$ c/ b7 g5 `0 Z2 N Braised Vegetables with Black Mushroom
/ _% ]$ _0 P! i% ^( u9 k (12)豆豉鲮鱼油麦菜2 _+ |2 [; q( a' U: \# O7 D
Sauteed Vegetable with Diced Fish and Black Bean Sauce
8 q4 O+ R; k# ?+ H# y$ W1 p# X (13)干贝扒芦笋
* p# `6 }, M$ W$ j+ M Braised Asparagus with Scallops
# n& x, u( J' T# W8 r; H: x* M (14)干煸苦瓜
% a* J4 o! e6 K% C% `5 U: {: q+ { Sauteed Bitter Gourd
% Q) d8 z# \/ n! J (15)海茸墨鱼花
% d! p% x8 B: Q, ] Sauteed Diced Squid and Green Vegetables
* ^+ o4 D% t- T) B6 P ~' a; d8 C (16)蚝皇扒双蔬
9 q) E# A% t) f5 {0 z8 y Braised Seasonal Vegetables in Oyster Sauce& e, F) y. v$ l4 Y
(17)蚝油扒时蔬* T2 `% @9 K1 ~
Braised Vegetables in Oyster Sauce; D# h% N: P3 v* K
(18)蚝油生菜+ L5 v) T1 E& x
Sauteed Lettuce in Oyster Sauce
( E2 B0 V. d8 f: y4 P# j( {7 ]9 `6 x& G (19)红烧毛芋头. c! ]( w6 B O1 ]
Braised Taro in Soy Sauce
$ Z2 G e& f4 U+ H* S5 g (20)红枣蒸南瓜
x: h4 @( T6 z8 g* O+ i' u* b$ C+ T Steamed Pumpkin with Red Chinese Dates
" C1 }0 H6 \7 {8 I% ?" L (21)猴头蘑扒菜心2 k/ M0 N( I" @/ r
Braised Vegetable with Mushrooms2 E, v; H0 _6 l7 E" z2 [( u
(22)虎皮尖椒2 {; y6 R& N7 G5 K' n; I6 S
Sauteed Green Chili Pepper! \! Q6 G1 ?% W2 b1 A( I
(23)琥珀香芹炒藕粒
! b; `6 M' E) N: ^% {" G Sauteed Diced Lotus Root with Celery and Walnuts, f9 }4 _# f. k" m2 q
(24)黄耳浸白玉条$ s% _ j- i* r& q3 N: N. v! y- I5 E
Simmered Winter Melon with Yellow Fungus5 O0 e4 }) f- i7 Y. J5 v0 M v
(25)黄金玉米
8 J5 M- l, l0 @/ d R4 ?) O* v, k& o Sauteed Sweet Corn with Salty Egg Yolk
9 K$ A3 D1 J" G3 y. B (26)火腿炒蚕豆
) w. e. x) o5 t; e" S* c Sauteed Broad Beans with Ham
1 m( A; u5 p1 x (27)鸡汤竹笙浸时蔬" S2 ]9 K, L/ H$ n5 e
Sauteed Bamboo Shoots- h& ]1 x! H2 e% R% h
(28)姜汁炒时蔬
0 ?4 E# W9 P8 M+ l Sauteed Seasonal Vegetables in Ginger
" I" z, `; M+ E/ X& k/ z3 o (29)椒盐茄子丁
$ G* M1 H) n: \ Deep Fried Diced Eggplant with Spicy Salt
1 b4 I7 Y$ W& ^; @+ y( Q' |3 u (30)辣椒炝时蔬
. {- B. ?/ ]' W& w* Z! [# ? Sauteed Vegetables with Chili Pepper
1 j, R; }# Z6 W: W 中国酒部分:
+ \3 [$ ]: y! g' V3 {3 c (1)8年香雕绍兴酒( u; }) L5 e8 ]. i" a. Q" W) }
Xiang Diao Shao Xing (8 Years)
+ O* r" y0 @; y) @2 i" e% m. k) O (2)陈年彩坛花雕
1 ^: ~7 Q5 K u% s Cai Tan Hua Diao
& a' |6 J9 F4 [" X (3)5年香雕绍兴酒( \; b! t J7 ^& b- x
Xiang Diao Shao Xing (5 Years)
6 t2 ^# u( W/ H5 i8 \; U (4)绍兴花雕10年
3 S0 m7 _1 H) f' a7 T1 b; w Shao Xing Hua Diao (10 Years)
( M8 ~0 H6 C$ f% F# j9 z (5)绍兴花雕20年
P+ ?5 Q3 N! z7 a5 Y Shao Xing Hua Diao (20 Years)
5 ~* P6 J0 P' V (6)绍兴花雕及清酒
; a6 f) k9 {* b+ s: Z3 T4 R Shao Xing Hua Diao & Sake& y0 {: H7 J4 \7 P" `
(7)三十年花雕
0 L, G3 o4 I6 s- o) q/ h% [2 x Hua Diao Shao Xing (30 Years)4 A; P; B3 ~9 @8 v
(8)绍兴加饭+ s& a: {: `4 j
Shao Xing Jia Fan
$ N# I1 W7 z+ `. o4 `9 l6 | (9)女儿红12年
4 U8 I+ A3 {! V. U6 w Nu'er Hong (12 Years)
) C! g3 {% V1 F$ U (10)女儿红18年& H/ L: J5 t1 S' f! @* w
Nu'er Hong (18 Years), l+ P" X" e1 u2 }& j5 l
(11)古越龙山% |- t6 K) F# e, e
Gu Yue Long Shan
0 D8 \* [/ o" S8 N 白酒类:" I& g" |' c$ H7 i4 R7 h _
(12)北京醇
~( x, V" f+ d( `. h& h9 q Bei Jing Chun
+ n; P1 |3 B3 c (13)二锅头
$ K5 o* h; L( r6 x# w" F Er Guo Tou(Superior500ml 56°)
s) H* d0 `% k7 V9 M& p$ [6 B6 T (14)精装二锅头 52度
2 S: j9 p# ? t% _ Hong Xing Er Guo Tou(500ml 52°)
) Q& Q. s2 A& |! \ (15)古钟二锅头
, A& |6 q0 ?. v& T3 H# r Gu Zhong Er Guo Tou(500ml 46°)
- v; ^- \) P8 d R x (16)蓝花珍品二锅头
7 a0 z" d7 k2 O. ~; C) ^ Lan Hua Zhen Pin Er Guo Tou
, |. Q% v8 m( X1 J# m (17)红星珍品二锅头(500毫升52度)
' V2 |/ i% f$ B6 }, D. g+ c( v Red Star Zhenpin Er Guo Tou(500ml 52°)
9 R) v4 D* }# ^6 z8 D: [) f (18)牛栏山经典二锅头(500毫升52度)6 u+ ?8 M' G: C. b
Niulanshan Brand Jingdian Erguotou (500ml 52°)0 S- L! k$ ^( J- O$ n$ A: B/ \4 V
(19)青瓷珍品二锅头0 N: Z# S1 l5 Z. c
Qing Ci Zheng Pin Er Guo Tou(500ml 46°)2 k" S( y. Z4 R t- G( L& W
(20)京酒 38度
, B5 W; [! w; Z' D Jing Jiu(500ml 38°)" Q5 c+ T( |3 p, y: R
(21)三品京酒(500毫升38度)
+ I7 \5 q! q7 ] San Pin Jing Jiu (500ml 38°)
) ~% l9 N+ V5 X3 ^* E (22)三品京酒(500毫升52度)
6 P- y+ B# z; v* g$ L. `, d0 @% j San Pin Jing Jiu (500ml 52°)
4 V' J J% y9 ^# e (23)酒鬼 38度) K S6 u2 ]. \# e
Jiu Gui(500ml 38°)5 O, D* z/ Z2 n
(24)酒鬼 52度
% r7 |3 q( H/ s } P1 N% \. U p Jiu Gui(500ml 52°)/ f! ^5 L2 R. |6 l$ l
(25)小酒鬼(250ml)9 e. H# K; b: h
Xiao Jiu Gui(250ml 38°)( N" i" c0 j& g% ]8 ]8 t
(26)国酿(贵州茅台系列)2 @5 ]7 E$ v) S( F+ B% J
Guo Niang (Mao Tai Liquor Series)1 s* Y: d: A: b; z6 \+ L/ |
(27)茅台 38度
( W; U D; o& S& L0 p1 I1 E$ E$ r Mao Tai(500ml 38°)5 |' `# z/ u0 {' z! n
(28)茅台 53度6 y* S5 {/ `7 Y H
Mao Tai(500ml 53°)0 C2 o+ I0 f# b0 L8 k/ s
(29)茅台(三十年)
; E. n. K) i& e- _" Q7 w Mao Tai (30 years)
1 ?/ w7 @) i$ N- h (30)茅台(十五年)
A1 K9 K5 O: r8 H- z Mao Tai (15 years)# Q. z3 J) q* Z5 @, ]: ]
猪肉类部分:
4 O7 f: d- k' w1 R* _9 [ (1)白菜豆腐焖酥肉8 ~2 P9 i# H) U2 C! F
Braised Sliced Pork with Bean Curd and Chinese Cabbage
% w' Z& r/ W# X& G (2)鲍鱼红烧肉& P2 ~) I- h, j+ c; R- S* @
Braised Pork with Small Abalone
q2 [% {' E n3 S2 E" z' q. S (3)鲍汁扣东坡肉0 U O# @# D6 c* e
Braised Pork with Abalone Sauce
- P- y! b9 C" A/ ?: V (4)百页结烧肉
. Y- f/ g' j6 j4 b Stewed Diced Pork and Sliced Beancurd with Brown Sauce
! B, z7 n& r6 g; @- `( J (5)碧绿叉烧肥肠8 `3 b' u( p3 j) J+ j4 |
Steamed Rice Rolls with Barbecued Pork Intestine and Vegetables# d/ w! g1 b' c; \; k1 g
(6)潮式椒酱肉$ A5 M: q) E' _* T1 H% |; W; H, g' {& D
Fried Pork with Chili Sauce Chaozhou Style
- T3 P- b* a# H9 F (7)潮式凉瓜排骨
" k7 U% u) d7 G6 H3 a. M Spareribs with Bitter Gourd Chaozhou Style" g/ _7 E* F9 c, m
(8)豉油皇咸肉
2 c: \" ?( p% d, G8 F Steamed Pork with Soy Sauce
* `) a ^. y c: w6 L (9)川味小炒
6 v7 B( E i2 {6 s# U( Z7 F Sautéed Shredded Pork(Carrots,Bamboo and Mushrooms) with Hot Sauce
- N9 J2 |. s: Q; P x (10)地瓜烧肉
F9 r2 D+ H; d: j) e$ B' j Stewed Diced Pork and Sweet Potato2 i* {4 W" ?; U; i) C, j; p
(11)东坡方肉
. a3 f- Q2 X1 N Braised Dongpo Pork2 [% f3 G6 K4 ?% W( T+ {8 c" D
(12)冬菜扣肉1 R) L1 g4 m2 Y6 N
Braised Sliced Pork with Preserved Vegetables in Casserole
. C1 ~' ] m# V, x5 Q6 u' H (13)方竹笋炖肉& L6 T5 Z1 |' U" q: k
Braised Pork with Bamboo Shoots
' P! x( }5 K4 ]! g# H# V2 ] (14)干煸小猪腰7 ^9 [/ R) ?' B- s
Fried Pig's Kidney with Onion
0 p& _& k% Y& z, q$ N (15)干豆角回锅肉
- `6 B# i$ d, h; ?! A. N7 r Sauteed Spicy Pork with Dry Bean8 G( N) u/ C1 W2 L
(16)干锅排骨鸡
4 v5 R T) d/ k i* E* i4 a2 ~# d Braised Sparerib and Chicken in Clay Pot
9 L4 `1 q* e4 Y) E+ ]/ [1 T (17)咕噜肉
& S) [4 W D8 { Stewed Sweet and Sour Pork
+ P B2 |1 u$ C V, E) _5 N (18)怪味猪手+ G2 |% e, M, d# k* z
Braised Spicy Trotters
; k7 v9 }9 T0 x" i& v (19)黑椒焗猪手
L9 E3 Y: G4 l: j) T( e: h Fried Trotters with Black Pepper2 y2 A ^! y: f g# C: c% G
(20)红烧狮子头
) R1 n' i" I2 y. Q3 _5 P6 W; B/ K Stewed Meatball with Brown Sauce- c! b6 ^' N2 K
(21)脆皮乳猪
. F2 d$ \$ j2 b Crispy Suckling Pigs3 C* n# `. [$ |" U
(22)回锅肉片
% y; j9 L4 ?: N9 U5 z4 u Sauteed Sliced Pork with Pepper and Chilli2 c$ s2 `) \ I' W9 ^6 l* Q* s
(23)火爆腰花5 L6 M1 z+ D5 @% E4 Y
Stir-Fried Pork Kidney
+ ~& C7 B: Y& W: }7 ]7 E (24)煎猪柳) d7 z# ^0 D7 A* G+ ]$ y& _6 ~ Z6 n
Pan-Fried Pork Fillet' C: J6 H* R- V. z0 V$ H* B
(25)酱烧骨
. u; o$ \- C7 b4 s' W5 r Braised Spare Ribs with Spicy Sauce
) [5 Z8 ?, V2 t* }0 u" ~0 q% P (26)酱猪手4 U7 {& J1 l8 V6 {) Y6 Y& W1 ?7 w: P
Braised Trotters with Soy Bean Paste4 N% Y6 c) Z3 N6 D
(27)椒盐肉排
. J1 C/ Q; i P% N Spare Ribs with Spicy Salt8 ?- G0 O' o" t
(28)椒盐炸排条
' |; R& D s; |9 O/ n Deep-Fried Spare Ribs with Spicy Salt9 o* \# G) G6 N
(29)金瓜东坡肉0 x1 @, \5 |: H+ _
Braised Pork with Melon8 \8 E( U$ Q+ x
(30)金元鲍红烧肉
6 e$ l C7 {- O2 \2 i' i Braised Pork with Small Abalone
% \( s$ g$ B* l (31)京酱肉丝& S( P" P Z$ }+ v/ W
|
|