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北京奥组委公布千余种中国菜的英文名称

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发表于 2009-3-4 11:02:36 | 只看该作者 回帖奖励 |正序浏览 |阅读模式
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
 
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发表于 2009-3-10 19:38:19 | 只看该作者
不错。支持!没白看
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