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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”。
1 ~) y1 [8 D5 U* L& T! {' ?2 P  N  “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。& }, V) q. v) z
  1 I( }- r6 k) Z" E! b% c; n
  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。6 Z, e% p. u: g+ _8 m, K9 a  ^
  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。' E$ \5 L6 c0 O/ t& H
  主食、小吃类部分:2 H: P$ G9 {& x  K! u8 K! C
    (1)X.O.炒萝卜糕
5 p) P6 U2 Y8 v. {% u" F  K; ]0 w      Turnip Cake with XO Sauce
4 w, ~4 b9 Z( l% Y: w) [    (2)八宝饭
1 E' f6 q0 \1 K+ X. f      Eight Treasure Rice
% s+ U# o" B- `# C    (3)白粥
0 q& n# m3 f6 V9 m2 f% c9 z3 c      Plain Rice Porridge
8 }+ F3 L" v/ z: }    (4)XO酱海鲜蛋炒饭5 C! x6 S5 y/ N- `4 ]
      Stir-fried Rice with Assorted Seafood in XO Sauce
# W6 i  C- i& ?( F$ ?5 g    (5)鲍鱼丝金菇焖伊面
- B' d0 Z% e% P      Stir-fried Noodles with Mushrooms and Shredded Abalone
8 N: i- F8 C3 s' l; d    (6)鲍汁海鲜烩饭0 s# p6 T( S' L# {
      Boiled Seafood and Rice with Abalone Sauce
$ f3 L1 h; U+ A1 A    (7)鲍汁海鲜面' d) ^$ H: O  V( X
      Seafood Noodles with Abalone Sauce& r0 y2 D" ~+ ?& l! T
    (8)北京炒肝' S: E7 f( W2 j$ U+ H
    Stir-fried Liver Beijing Style/ S% K8 R. U- C; t" {0 O
    (9)北京鸡汤馄饨
* I7 f% t# z8 t9 b' I- ?    Wonton in Chicken Soup
& B5 ?" J' k6 }& m2 `    (10)北京炸酱面
1 S! p- \* b+ A3 S' h1 M8 U; S    Noodles with Bean Paste
( N8 C2 X7 K. r0 n8 \    (11)碧绿鲜虾肠粉
2 c6 M0 M& j" O  i, r+ v# L      Fresh Shrimps in Rice Flour Noodles with Vegetables
6 d' ^4 y- c' T: n) Z    (12)冰糖银耳炖雪梨
( h2 I4 B* G9 A& H      Stewed Sweet Pear with White Fungus
4 u# \4 @' B0 V5 @7 z+ C4 O    (13)菜脯叉烧肠粉
% J% Q, d, `9 @/ f! R# V5 V      Steamed Rice Rolls with Preserved Vegetables" K8 Y/ C* d6 G; D
    (14)菜盒子
& H- h' K1 R* ~* T. ^- M      Stir-fried Crispy Cake Stuffed with Vegetable
7 P. Y# \% P% a2 p    (15)菜肉大馄饨% G; D! ?6 I) a. d& _( Y
      Pork and Vegetable Wonton2 T0 D5 k! B* I9 T
    (16)菜肉饺子
* ?1 a  F9 e) E. {      Dumplings Stuffed with Minced Pork and Vegetable# p8 Z: J1 C0 s6 r6 \
    (17)参吧素菜卷) h9 i, ^5 ]. t; Q
      Sweet Dumplings Stuffed with Cream and Mixed Fruits
8 {% x3 p4 E% \# W    (18)草菇牛肉肠粉
, A& m# J' A8 ]& U9 n0 y0 q8 h      Steamed Rice Noodle Rolls with Mushrooms and Minced Beef3 m$ q# l. h% l; n  x/ E
    (19)叉烧包( X* u: ?) R: v6 g
      Barbecued Pork Bun
/ K5 f8 Z7 V: M5 E0 [    (20)叉烧焗餐包6 `) E! |) f. i
      Barbecued Pork Dumpling! R2 S# H4 C9 q2 x
    (21)叉烧酥
1 N; T4 R, J; J- O  p1 q      Cake with Barbecued Pork" u/ M+ X) ]7 ]$ W& E8 E4 s, d
    (22)炒河粉& K6 |. v1 ?2 X1 m" t' L$ J
      Sauteed Rice Noodles
; l3 q' |$ ^7 c) p! y( j    (23)炒面
3 s. r4 ~$ U/ E' h      Sauteed Noodles with Vegetables
& d; U3 J3 p1 [. C    (24)陈皮红豆沙
" D. {. N; w" V' m( ]4 X/ {& |3 W      Minced Red Bean Paste with Orange Peel$ e" r% Q, L4 j& ^
    (25)豉油蒸肠粉" G* ?0 ?. V1 T: W+ L9 x
    Steamed Rice Rolls with Black Bean Sauce
3 q( D$ P8 s9 k* ~" m( j    (26)豉汁蒸凤爪* {( R: m& n9 t
      Steamed Chicken Feet with Black Bean Sauce
$ M# w- g0 \( m+ Z# s8 G4 D8 [; g    (27)豉汁蒸排骨, j+ V8 J* e+ B9 F4 c% n5 s
      Steamed Spare Ribs with Black Bean Sauce 9 G, E# f. K( w& Q
    (28)春菇烧麦
) \/ [" H( A/ Y! @7 K      Steamed Dumplings Stuffed with Mushroom
1 |3 d# s4 Q3 f    (30)葱油拌面
4 M8 i) G4 z$ _: ]3 ]      Mixed Noodles with Spring Scallion, Oil and Soy Saucewww4 _  E  E! r8 S" A6 M; `

/ [% G- \# O  V6 T    (31)葱油饼
8 Y% T+ J8 Q  X  S1 d0 i: E      Fried Chive Cake
3 g0 E" y9 `7 ^8 n* b) c    (32)葱油煎饼
: k# t1 d( N+ O' p      Pancake with Scallions
% Z( V3 v. T/ R& ?' @% Z& N    (33)脆皮春卷% {. K! e6 j/ V' l% C2 b, X# {
    Crispy Spring Roll
0 }8 X3 m: t& D/ D    (34)脆炸芋头糕
$ f" \( D) P& n      Taro Cake with Preserved Pork5 t. M4 l4 ^8 L
    (35)担担面' _8 {5 @- J8 V' z- y; G7 p
      Sichuan Flavor Noodle7 F( Q. U2 [+ \7 Q, f" k. _
    (36)蛋煎韭菜盒
6 S1 K3 y4 `) C6 E1 ^, Z      Deep-Fried Shrimps and Chive Dumplings; U; p  a2 |" s- ^
    (37)冬菜牛肉肠粉
% P6 g; O, S$ M2 q      Steamed Rice Rolls with Minced Beef and Preserved Vegetables
4 _+ Z& p) P  |1 `8 U    (38)冻马蹄糕
1 N1 W( W/ S3 w2 S; {5 c      Water Chestnut Jelly Cake) F! Q# \; K. j
    (39)豆浆! s" l# b+ i3 J- h1 E
      Soybean Milk5 V. c" [5 e0 K
    (40)豆沙包, ^: O+ Q# Y% z7 i5 z4 s
      Steamed Bun Stuffed with Red Bean Paste
& W; U5 ~5 z5 ]) ?! d6 h    (41)豆沙锅饼9 v/ v7 P. [1 N) X1 ^( b1 w
      Pan-fried Red Bean Paste Pancake
3 U5 j8 Y4 \+ v$ E    (42)豆沙粽子
' W  M0 k% h  N$ z9 r) y      Glutinous Rice Stuffed with Red Bean Paste Wrapped in Bamboo Leaves; H6 V0 n: \$ ~( _# X$ J; ^! Q
    (43)翡翠培根炒饭+ K8 a. A+ j, x
      Stir-fried Rice with Bacon and Mixed Vegetables
( B' T6 S7 x- |6 y& N% J' j) L; A    (44)翡翠烧麦5 e9 m7 V6 E. s) N6 u" Z
      Steamed Vegetable Dumplings! n3 D  H9 {3 ]/ Y  t( Y; i
    (45)翡翠水饺
. n+ p+ R( p- `9 A! f8 _0 n      Spinach and Meat Dumpling9 m4 g5 q' ]" z& r  M/ T# v
    (46)蜂巢炸芋头
6 n" Q0 t' {  N      Deep-Fried Taro Dumplings) o! E7 t9 b' T/ B" N
    (47)蜂蜜龟苓糕
8 `9 T6 D: |3 P- s; q      Chilled Herbal Jelly Served with Honey
9 H# o$ a) j. `! m: t    (48)凤城煎鱼脯
6 ^/ G+ x; l0 T+ _      Fried Fish and Egg
6 u$ t" S8 i$ a  W    (49)干炒牛河
9 v/ x, [/ @/ Q1 T! q' F      Dry-fried Rice Noodle and Sliced Beef
% Y$ S$ ^1 d% o0 u; d    (50)高汤鸡丝面7 R, t+ X& F+ B' b# v5 |7 K
      Noodles in Shredded Chicken Soup
/ R( C% l* _1 f4 i4 o& |    蔬菜类部分:9 [$ Y3 u( G2 ]3 K6 f
    (1)XO酱炒海茸百合" t: w. J0 G. [  ?) e+ r
      Sauteed Lily and Green Vegetable in XO Sauce/ P" f" x5 F8 A
    (2)百合炒南瓜, z( p  L5 \* h8 c5 K3 k
      Sauteed Pumpkin with Lily
# {* y: Y, O- l# E8 u$ B! ]8 \- K    (3)板栗白菜1 l9 n- D0 l. t$ e! p$ y
      Sauteed Chinese Cabbage with Chestnuts
/ V( O9 B0 g% l4 C    (4)白灼时蔬
. s( `: n4 i2 L      Boiled Seasonal Vegetables
: O* a7 Y4 ?, l4 ]/ }- D6 N0 E    (5)炒芥兰6 Y' z6 X) F# W: Y+ v" M
      Sauteed Kale
7 R1 Y( C4 |+ Z8 |( ~    (6)炒生菜
, l' H4 _4 ]+ f0 C. |9 l      Sauteed Lettuce7 a; l7 M# E0 {6 c
    (7)炒时蔬
3 G" C+ `- M# ~9 @% w) g      Sauteed Seasonal Vegetables
9 p! Y6 F8 [: @* ?; y* x. \    (8)豉汁凉瓜皮
+ b9 n7 M, j4 y      Sauteed Bitter Gourd Peel in Black Bean Sauce+ G2 X; O1 J: O" [2 y, Q
    (9)葱香荷兰豆
) U- {( D* Q6 r* q6 a; ^      Sauteed Snow Beans with Scallion5 F. G; I8 ~8 f4 F
    (10)翠豆玉米粒" r8 A$ ~& g4 y8 {, j
      Sauteed Green Peas and Corn5 l8 b7 t: W( |$ [5 T/ s
    (11)冬菇扒菜心
8 i9 }) ^  n* B      Braised Vegetables with Black Mushroom* j4 y" o: t, l6 V
    (12)豆豉鲮鱼油麦菜  [7 P* N. t0 _( R
      Sauteed Vegetable with Diced Fish and Black Bean Sauce
0 G8 O- g# j8 |    (13)干贝扒芦笋0 p% ?; ]' O9 ^9 A* X  j9 ]
      Braised Asparagus with Scallops5 P4 M. S. n! s/ a
    (14)干煸苦瓜$ z- E. b0 z( U/ }7 Q, ^( P' r
      Sauteed Bitter Gourd, l7 F* \5 A5 I3 w8 |
    (15)海茸墨鱼花' h  Z$ s! Z9 d4 }, H- W+ O0 O! A  L
      Sauteed Diced Squid and Green Vegetables7 ?0 i3 j( X) t2 ^4 X) }" V
    (16)蚝皇扒双蔬+ ~& e4 j# c- Q: D$ w* I! j' s; y
      Braised Seasonal Vegetables in Oyster Sauce, u2 r: x8 y' e* |) i, h
    (17)蚝油扒时蔬
1 t$ G8 ]# s/ h      Braised Vegetables in Oyster Sauce0 S" N* g: j) O* F- k& ]1 m
    (18)蚝油生菜
3 @# o$ |: A  y      Sauteed Lettuce in Oyster Sauce" L( c: R/ Y/ H  f* H. v4 n! j; e+ C
    (19)红烧毛芋头
$ k5 d+ N5 T6 _; [      Braised Taro in Soy Sauce
0 _+ Y4 E' N$ W1 ]( z; ^0 k    (20)红枣蒸南瓜5 i( k( N& p/ u$ S
      Steamed Pumpkin with Red Chinese Dates
, A* {) A% H; O- U+ E    (21)猴头蘑扒菜心# g) q% O5 k/ N# I' U! V
      Braised Vegetable with Mushrooms9 R/ L  F5 x4 |# |; }; J
    (22)虎皮尖椒1 \3 c* c4 }9 j8 _
      Sauteed Green Chili Pepper
1 l/ R  s% n9 K- }# ^    (23)琥珀香芹炒藕粒) [5 q/ t( [# n/ y* ~* k9 q
      Sauteed Diced Lotus Root with Celery and Walnuts, A  x& Y, Q/ S+ q$ ^
    (24)黄耳浸白玉条
' x/ O7 j! ?9 U: n" l$ o      Simmered Winter Melon with Yellow Fungus
  ?4 R5 h7 O7 J* @- s    (25)黄金玉米
& e# F3 B3 \0 @. r) k      Sauteed Sweet Corn with Salty Egg Yolk" F# N- \" d' @4 q' u
    (26)火腿炒蚕豆
- ]/ {! d% P$ N% h      Sauteed Broad Beans with Ham
5 J) D' a8 c; X4 M5 u# x  J    (27)鸡汤竹笙浸时蔬
6 B: Y2 {8 W. l3 q* S      Sauteed Bamboo Shoots
/ ~5 P) f( |5 \2 F    (28)姜汁炒时蔬! k5 T1 \( H% U! l
      Sauteed Seasonal Vegetables in Ginger4 o2 s; T3 M# p
    (29)椒盐茄子丁
/ F. N% U9 [- m9 U& c* x    Deep Fried Diced Eggplant with Spicy Salt
- \) `. s1 A2 r. E. f4 o0 ^  (30)辣椒炝时蔬, T( J" [2 v" h, x, e. h! N
    Sauteed Vegetables with Chili Pepper
: Q% E& u: g' a/ d+ }- n% L    中国酒部分:2 H9 n0 u0 Q+ j. t
  (1)8年香雕绍兴酒
  A) }6 g- u9 t    Xiang Diao Shao Xing (8 Years)! _1 o, c7 S9 p+ M, w' ~5 w
  (2)陈年彩坛花雕5 x: T3 U9 `7 g5 j) J2 }/ E/ ^
    Cai Tan Hua Diao
6 u. |4 X5 w8 D1 N8 I  (3)5年香雕绍兴酒
. b5 j( e' ^$ b5 X    Xiang Diao Shao Xing (5 Years)$ h8 j1 O) K1 K) I
  (4)绍兴花雕10年
4 W( h# P& W! x% D2 S; G" v5 N    Shao Xing Hua Diao (10 Years)) P) ]' t( c: ~6 Q
  (5)绍兴花雕20年" c- t- D7 h; n7 [
    Shao Xing Hua Diao (20 Years)) W$ W, Y) ?' P8 K3 a9 f/ g3 o8 j
  (6)绍兴花雕及清酒) K8 U5 W3 r1 @
    Shao Xing Hua Diao & Sake1 v6 T. k/ Z9 R( h' W0 V" G2 {
  (7)三十年花雕/ T' I1 C  H  o/ l
    Hua Diao Shao Xing (30 Years): M' u) q) C& g6 S. h
  (8)绍兴加饭6 J0 Q& ~9 J+ K& r% W/ J
    Shao Xing Jia Fan
. N& i* r% _% ]3 l* F  (9)女儿红12年
8 s) z" Q9 |  A3 B    Nu'er Hong (12 Years)
+ L% s1 _1 O# D! w+ |& l  (10)女儿红18年
6 f, g- ?8 j. T* m' I$ T    Nu'er Hong (18 Years): m  Y' W6 q( }0 L- x
  (11)古越龙山
% ]1 R3 Y+ \: l# G5 ]4 E    Gu Yue Long Shan
% A. f9 F, }- d: c; z! i    白酒类:2 W7 B5 ]1 K4 n) j% C2 s+ m# f1 f
  (12)北京醇
/ X% M' j) H, ]1 q/ ~# x+ g. J    Bei Jing Chun
# N; [7 ?0 N8 Z. n7 u$ g* \6 t1 O  (13)二锅头
* n2 R& P9 u5 O* G    Er Guo Tou(Superior500ml 56°)
6 v$ ?/ ^1 p* P; ^) q  (14)精装二锅头 52度
# t2 C  w! e$ q; p  F/ `    Hong Xing Er Guo Tou(500ml 52°)8 b1 @& ?2 }. Z" }
  (15)古钟二锅头, @9 M5 S) t4 U0 c
    Gu Zhong Er Guo Tou(500ml 46°)
  P; L, l2 I  ?+ g) z4 [$ K  (16)蓝花珍品二锅头
4 i& H- W$ Q  a6 G, j9 f    Lan Hua Zhen Pin Er Guo Tou3 u9 O! I7 H/ V$ K3 d
  (17)红星珍品二锅头(500毫升52度)
' [2 X9 d  o: {    Red Star Zhenpin Er Guo Tou(500ml 52°)
: k" x, ^! C/ h8 o9 w2 N3 z4 U1 b$ s  (18)牛栏山经典二锅头(500毫升52度)# ]+ W* W8 B9 {$ Z1 R- [- b! ?
    Niulanshan Brand Jingdian Erguotou (500ml 52°)
3 H: [- U' n  F4 ~  (19)青瓷珍品二锅头: V1 C8 G9 H; v2 f* z7 G
    Qing Ci Zheng Pin Er Guo Tou(500ml 46°)
2 f; c, R0 T9 Q0 M' d- X- y" p  (20)京酒 38度
. Y( `1 p3 K& i# F  C) \) d    Jing Jiu(500ml 38°)* P" k* [7 M6 H8 B
  (21)三品京酒(500毫升38度)
6 Q3 }1 ?" h1 W6 b6 i, P    San Pin Jing Jiu (500ml 38°)
: r! L- Y8 M% ]  (22)三品京酒(500毫升52度)
0 q( E; G/ X* F    San Pin Jing Jiu (500ml 52°)! L( Z! N3 c# a$ }' ]3 @# o
  (23)酒鬼 38度. x& f* W5 O; |+ O
    Jiu Gui(500ml 38°)5 L9 K1 S( |) M/ Y0 w% k2 e! h& A( S
  (24)酒鬼 52度6 P" |/ I8 ]# t, b4 ]  E
    Jiu Gui(500ml 52°)* R3 V4 t8 _7 x5 p/ D% |; q
  (25)小酒鬼(250ml)9 }$ j! A! y2 r6 Y
    Xiao Jiu Gui(250ml 38°)
: X$ Z" N! y6 k* c) z  o. |  (26)国酿(贵州茅台系列)
+ X- j0 ?2 x8 E: B    Guo Niang (Mao Tai Liquor Series)
4 d$ |) N, t, O5 A  (27)茅台 38度
: {$ g8 ]4 l5 S4 \    Mao Tai(500ml 38°)
! k/ ~. u1 a' e5 [  (28)茅台 53度
/ J, p! Q- o& P& O5 w1 U$ p$ B    Mao Tai(500ml 53°), R8 e5 S' v3 K7 a8 N' M
  (29)茅台(三十年)
5 W' ^# D3 [) R$ k# H2 @8 {1 S; d    Mao Tai (30 years)+ D$ o; Z1 ~) k* T0 I$ L
  (30)茅台(十五年)$ T& m2 d  ]4 t# i
    Mao Tai (15 years)
9 |" W% I# n* n- d2 g, [    猪肉类部分:* ^2 ?! O6 o2 ^$ J
  (1)白菜豆腐焖酥肉' Z& r. K/ l" m5 F/ m7 w2 z
    Braised Sliced Pork with Bean Curd and Chinese Cabbage
* K% L1 F  m1 M3 J0 Y  (2)鲍鱼红烧肉
9 B9 v7 ]' Y9 y. p/ ?. u    Braised Pork with Small Abalone$ Y' o+ x  ?) l- L  c2 |: }
  (3)鲍汁扣东坡肉% z; R: l9 e5 y# b* x- n
    Braised Pork with Abalone Sauce
8 K; ^8 }7 v. z/ O9 g  (4)百页结烧肉
% O/ f. k$ j# I2 D    Stewed Diced Pork and Sliced Beancurd with Brown Sauce
% H* L+ F- a0 n( J  (5)碧绿叉烧肥肠
+ g! l  Q% b3 E# Y7 [( b) j    Steamed Rice Rolls with Barbecued Pork Intestine and Vegetables
8 [: {+ B  N7 R; c" n# Z- \  (6)潮式椒酱肉
. N, f8 d# n( b    Fried Pork with Chili Sauce Chaozhou Style
, c( ]; R& O. Q  (7)潮式凉瓜排骨
2 m: b+ A& d! o- V    Spareribs with Bitter Gourd Chaozhou Style6 i' ?& X% s/ H- }* T- f
  (8)豉油皇咸肉
3 \  q  J# x: ~# b) C7 t    Steamed Pork with Soy Sauce
% x- s0 s4 v* g# J4 Z  (9)川味小炒
2 h, H1 C5 H( Z, ^* X) V    Sautéed Shredded Pork(Carrots,Bamboo and Mushrooms) with Hot Sauce$ q) \* p1 Q8 {! A+ p! ?, g7 x7 N6 K
  (10)地瓜烧肉; t! |5 z% g( B% c/ t% ^
    Stewed Diced Pork and Sweet Potato
3 u8 H8 Z/ j; h( o# n; V# a7 a  (11)东坡方肉
( M$ h9 ^& i6 d    Braised Dongpo Pork$ E6 d! @# I0 o$ Y' L
  (12)冬菜扣肉$ D3 D7 D5 z( D3 I! j
    Braised Sliced Pork with Preserved Vegetables in Casserole
* S6 Q* ^( j1 o  (13)方竹笋炖肉, U' s# F! F; c8 k& l: s
    Braised Pork with Bamboo Shoots
0 a+ q4 e- R3 U. k- c( X  (14)干煸小猪腰- E; S+ i4 F0 W  e* f) |: l
    Fried Pig's Kidney with Onion
2 G1 P* A/ @8 G1 o0 C" f7 f  (15)干豆角回锅肉- F  ^+ V1 y( L) n) g
    Sauteed Spicy Pork with Dry Bean
5 X2 c, c8 m9 m3 }  @4 ^+ d2 C  (16)干锅排骨鸡
, m& R9 M4 w7 A% N2 U9 |- S( p    Braised Sparerib and Chicken in Clay Pot
) [! b/ [4 B8 O  (17)咕噜肉
8 Z6 u- [7 V7 h8 `+ g    Stewed Sweet and Sour Pork
/ u; L+ S$ c) |3 w  (18)怪味猪手6 A; ]! ~; h- H
    Braised Spicy Trotters
% L. m8 v* ?6 V" N! _$ v- j  (19)黑椒焗猪手
1 J6 y# z/ p' \0 N$ D0 R    Fried Trotters with Black Pepper7 C2 y* O3 a+ n0 H% x5 s, R  b: V$ x5 J
  (20)红烧狮子头
  `5 O* w# n( C" l    Stewed Meatball with Brown Sauce
3 J* n/ }3 u% m0 L$ S  (21)脆皮乳猪
, X6 b( b+ N9 P* z) Z9 q) W    Crispy Suckling Pigs; p8 b, M) y' n; d8 c/ p
  (22)回锅肉片; g; g0 i) U* S/ Q9 ^3 X8 q) _' j3 y
    Sauteed Sliced Pork with Pepper and Chilli
& K" t2 I! v6 M7 M: ~  w8 [3 v  (23)火爆腰花
( Q! [: u. I* X! ]+ F    Stir-Fried Pork Kidney& A2 X1 F0 Y, f! J
  (24)煎猪柳
& Y/ y4 R- m& N. @0 [+ W    Pan-Fried Pork Fillet  |: x9 _3 \: k1 M4 q
  (25)酱烧骨3 z; C( D/ A0 S: j
    Braised Spare Ribs with Spicy Sauce
7 d0 n$ C# L) H9 V& ?* H  (26)酱猪手+ W# j" I' t$ a3 H% D, E( `% l3 A8 B
    Braised Trotters with Soy Bean Paste2 P7 E, t* h( Y  V$ K7 j! I( S
  (27)椒盐肉排* A7 h9 F3 Y7 ]0 C1 ]4 v# T
    Spare Ribs with Spicy Salt9 S" Q* n7 X0 l' y; d) [
  (28)椒盐炸排条
: v7 I8 L' R1 j. Y    Deep-Fried Spare Ribs with Spicy Salt
2 v# k/ `- E- l+ z6 O  (29)金瓜东坡肉3 c  Z0 [* w- C: R6 I: w
    Braised Pork with Melon  X$ L* v, a6 Q+ S  \
  (30)金元鲍红烧肉6 b: L6 O9 e) J  l! p
    Braised Pork with Small Abalone# l" n' a, Y% b" ^0 V
  (31)京酱肉丝, G& z* P1 u4 C; g
 
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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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