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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”。 7 D' w+ i1 j- ]3 X" i1 I
“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。
- c2 G. c" l5 a3 g% j5 _
7 L) j# l$ y' T 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。8 a9 S' X# W/ \& D
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。
7 w; p% \; \ G 主食、小吃类部分:
5 |/ }/ U$ A K* U* o6 l3 C( ~ (1)X.O.炒萝卜糕8 e, |3 S' R8 ]8 w( ]
Turnip Cake with XO Sauce
4 @ G4 a6 ]6 n6 l (2)八宝饭+ q" n5 d( F; j9 o$ S! X$ R
Eight Treasure Rice
; I$ N8 w2 A+ g) G$ \ (3)白粥/ @) {7 l) A+ ?9 B) |
Plain Rice Porridge' Z* Y- D2 @; |+ h$ ^( O
(4)XO酱海鲜蛋炒饭
( a/ ~! j% a# Y$ p6 l" T% m Stir-fried Rice with Assorted Seafood in XO Sauce6 p8 L8 F- \& o, ^# X7 R: ]) T
(5)鲍鱼丝金菇焖伊面" N- Y$ j( X6 {! a! Z' _
Stir-fried Noodles with Mushrooms and Shredded Abalone7 c2 f! F4 f1 z5 q% v! h
(6)鲍汁海鲜烩饭
: \& k, A: v4 v- B Boiled Seafood and Rice with Abalone Sauce" a6 n# `9 r/ j: W$ {7 A9 Q& f
(7)鲍汁海鲜面
j2 N- D/ L( {2 J' j( ?/ Q Seafood Noodles with Abalone Sauce
: ]8 D! d* o& t" U (8)北京炒肝, F) D: Z7 S% W O+ Q, J
Stir-fried Liver Beijing Style$ }' {4 \9 k) m3 n
(9)北京鸡汤馄饨4 B& D( V: E: K6 @$ b
Wonton in Chicken Soup! q7 \4 ~% c3 b
(10)北京炸酱面# }1 c4 c2 a( R, D4 y! A. j6 N
Noodles with Bean Paste
+ s% h+ _9 y+ a1 @ (11)碧绿鲜虾肠粉. @. {/ M& R1 s2 l' W$ o7 m
Fresh Shrimps in Rice Flour Noodles with Vegetables# O# A) y0 e( L2 ?
(12)冰糖银耳炖雪梨
3 S7 K: r/ g1 }7 l0 o& M; W9 M5 D* P Stewed Sweet Pear with White Fungus
E0 ]+ p a# d" l (13)菜脯叉烧肠粉1 U9 `6 z& w- o- e
Steamed Rice Rolls with Preserved Vegetables
5 q0 g% S6 N* {$ e (14)菜盒子5 v% ~5 `( u8 y) w% s/ O5 c
Stir-fried Crispy Cake Stuffed with Vegetable
^: y7 Y, U+ |4 M: p. x, ` (15)菜肉大馄饨
0 t* ]$ F( L2 V Pork and Vegetable Wonton
! C; A) s( P( z! P y (16)菜肉饺子- J) |1 w. {2 B+ Q2 m2 X) `6 x
Dumplings Stuffed with Minced Pork and Vegetable
- ?, }' E7 x1 T- x- u (17)参吧素菜卷
- }; P$ ?8 g1 L- U; ? Sweet Dumplings Stuffed with Cream and Mixed Fruits
; C* \9 c% T9 w. }- J$ ^) X (18)草菇牛肉肠粉# [) L; }, D+ E4 D
Steamed Rice Noodle Rolls with Mushrooms and Minced Beef
+ k# g% O V8 Z+ \! @3 D (19)叉烧包
! a! [; D1 X+ `; R3 y Barbecued Pork Bun
6 M; R2 U+ u! N7 Q# v (20)叉烧焗餐包8 m! L6 C# ]5 ?* |9 n5 H
Barbecued Pork Dumpling1 {) `% i) B9 f' |' M
(21)叉烧酥
3 W) [8 y5 J. E G1 g& S Cake with Barbecued Pork
3 ^6 z" V- r# _7 w+ r (22)炒河粉
$ v5 J5 v7 }0 e+ d @7 u Sauteed Rice Noodles6 d" b+ E) v0 f% A
(23)炒面
1 ]6 i3 i- M! p1 L3 l5 i6 }% _ Sauteed Noodles with Vegetables+ o! |5 S7 a# H7 c5 v- D; v
(24)陈皮红豆沙2 \" M4 K& Z1 \1 G$ q
Minced Red Bean Paste with Orange Peel
8 u& b5 [5 r D, l% h* M0 p (25)豉油蒸肠粉
$ e, ^1 K& k" a' g' { Steamed Rice Rolls with Black Bean Sauce
/ W3 x7 d4 J& J- C (26)豉汁蒸凤爪. q- I1 H2 M R# T8 T
Steamed Chicken Feet with Black Bean Sauce
0 v4 U S2 {* J3 J# ] (27)豉汁蒸排骨
7 v$ g. |0 d; T Steamed Spare Ribs with Black Bean Sauce
2 a( w3 p7 p. ?$ E (28)春菇烧麦
3 L K* M8 r# U# W9 q% ]- H4 }8 r Steamed Dumplings Stuffed with Mushroom" H% e, \" ~8 }
(30)葱油拌面
* o0 ^ g4 r! J }; a: N( N Mixed Noodles with Spring Scallion, Oil and Soy Saucewww2 i$ [2 }# C, L4 \/ l
, i: q7 B0 K( M
(31)葱油饼. P8 ~( `: e& ~+ x( a7 d
Fried Chive Cake 3 ]! r. \1 k+ @) W {+ r
(32)葱油煎饼, T% o9 M E1 R; l6 M, G+ |/ S
Pancake with Scallions
- E3 O( ]- `9 D0 W( A (33)脆皮春卷+ @3 p" k( U$ K, Z* x! F* t7 P
Crispy Spring Roll
4 N/ d3 r1 u1 ? \) O0 G (34)脆炸芋头糕2 ~$ S- {* N4 k8 H' M2 j2 e% a: e
Taro Cake with Preserved Pork
/ g7 d" S; [1 o) `# T. ?" v, H# A (35)担担面
/ q1 K" j9 J, q* F Sichuan Flavor Noodle
2 F* c" ~9 U7 w" X% [! \2 z (36)蛋煎韭菜盒# Z8 J4 y2 ]4 R6 o, i1 n: d
Deep-Fried Shrimps and Chive Dumplings) T; z$ u6 ~" u9 g9 x+ R1 o
(37)冬菜牛肉肠粉
4 A5 I9 i, `! I2 a8 K/ r Steamed Rice Rolls with Minced Beef and Preserved Vegetables
8 f9 ?1 U6 X' ?9 I) z6 f6 g (38)冻马蹄糕
" T" p% J( u; e9 ~/ _ Water Chestnut Jelly Cake
/ I5 r) b* h; k (39)豆浆
& S0 g) w& |) Q$ A% p# @( p1 x Soybean Milk H+ f, X9 u/ p( \* }
(40)豆沙包
_* T, G+ j$ S4 Z& x Steamed Bun Stuffed with Red Bean Paste
) H( ^! x# G& r# l& }9 a W$ ~7 ?0 W (41)豆沙锅饼8 d( y" w6 k' a+ `8 }
Pan-fried Red Bean Paste Pancake' c" L4 o4 B0 w' X. s# h
(42)豆沙粽子
) l3 b1 l, q( R5 u# _" D: Q! h2 o3 x Glutinous Rice Stuffed with Red Bean Paste Wrapped in Bamboo Leaves$ f1 Y# B; G! T9 }9 K9 n
(43)翡翠培根炒饭
" v* `+ V" S& B3 i# t Stir-fried Rice with Bacon and Mixed Vegetables
9 Z# [1 q7 e( v0 \& R9 Q/ G (44)翡翠烧麦# e* T4 h: v0 X0 d+ H8 o1 t7 g! B
Steamed Vegetable Dumplings' u. h5 z, v- {3 T; p! V
(45)翡翠水饺
( V" P! ^3 S* Z3 Y0 e0 V/ F' G Spinach and Meat Dumpling
3 N" {! ?- V; { J0 J! C: U (46)蜂巢炸芋头
0 u Y+ c3 S! L: {" { Deep-Fried Taro Dumplings
* Z: N/ j4 D9 U& L* S9 Z* o' p; c (47)蜂蜜龟苓糕
0 H8 X* T' B- E4 w: D# q Chilled Herbal Jelly Served with Honey8 N, G& ]9 A P/ E* I
(48)凤城煎鱼脯
6 ^4 u* t- @7 _1 _ Fried Fish and Egg) W4 t) m! T/ e5 A* Q
(49)干炒牛河7 U0 w4 M7 n3 o% z- r3 G5 s0 b
Dry-fried Rice Noodle and Sliced Beef
( j5 ?: Z: \' k7 A: O (50)高汤鸡丝面. O( y+ Q- f7 I% `
Noodles in Shredded Chicken Soup
0 E1 i: ]. C# q% R) @ 蔬菜类部分:/ f/ ?3 ^* @' N: G5 l$ J$ B" |
(1)XO酱炒海茸百合
) j' B3 J: [$ ?9 {0 X Sauteed Lily and Green Vegetable in XO Sauce
9 T) E8 D! d6 M' U" i (2)百合炒南瓜7 y9 @( C9 x: B
Sauteed Pumpkin with Lily
5 }/ e1 D$ E1 J" p; n3 h! k7 e (3)板栗白菜! h4 K8 V7 L) a4 H& m9 K
Sauteed Chinese Cabbage with Chestnuts/ x! u# ~9 k. ]7 e$ p
(4)白灼时蔬
+ Z7 a" n$ k O2 i/ T6 M R8 [, k Boiled Seasonal Vegetables, _9 \+ Q" Y3 E( Q) |, Q+ s! t' j
(5)炒芥兰
/ z$ Q& T9 w/ L* n) u, A! ^ Sauteed Kale
6 l. B! \9 K+ { (6)炒生菜
, g7 E% _. r6 E7 }9 P d" F4 V Sauteed Lettuce; w! s' F: R5 q5 |
(7)炒时蔬
+ i, V! ?) ^3 X( X6 k Sauteed Seasonal Vegetables* e8 N% p4 A. t
(8)豉汁凉瓜皮
/ |- y# f" N, M- x3 q* D0 ] Sauteed Bitter Gourd Peel in Black Bean Sauce
/ O2 W5 g% g/ |: g (9)葱香荷兰豆
7 L6 N5 r0 ?4 N9 n8 Z9 \ Sauteed Snow Beans with Scallion
( q5 g( ^' R5 b7 { (10)翠豆玉米粒
& P2 T9 @, ] ^& s V) h3 I0 W+ s! z Sauteed Green Peas and Corn
8 `' A( Z! r; q3 h1 p8 Y; ? (11)冬菇扒菜心
: g8 {( D) q; C' v2 I Braised Vegetables with Black Mushroom
7 J2 h, R/ [& o4 ` (12)豆豉鲮鱼油麦菜
C6 c9 F' f' L8 p- w3 t' r. U" q! L Sauteed Vegetable with Diced Fish and Black Bean Sauce! L- K0 n* j7 c6 x# M
(13)干贝扒芦笋
7 t5 R! s3 p! @ t0 M9 a Braised Asparagus with Scallops3 T0 y# w5 {3 y' E8 P+ J
(14)干煸苦瓜
0 ?1 f# s5 R u8 c- k8 ` Sauteed Bitter Gourd
' {+ V9 S: k: P' t' j7 V* m2 O$ b) P" B6 F (15)海茸墨鱼花
% G5 U! U$ @: w Sauteed Diced Squid and Green Vegetables
" N7 Q! O' S, @: U (16)蚝皇扒双蔬
( y; e7 |- i4 f$ v Braised Seasonal Vegetables in Oyster Sauce
+ d; d9 \- Q) x% ?9 }# s; S' j3 n (17)蚝油扒时蔬4 G' X+ A5 n; `8 M( Y. z. N4 a
Braised Vegetables in Oyster Sauce
" O$ \* y0 m& a (18)蚝油生菜, E6 F: b: }8 b% d8 m+ Z% A4 ]
Sauteed Lettuce in Oyster Sauce+ h9 a0 S# F: ?
(19)红烧毛芋头
2 [; Y/ a* M7 s8 N8 e% I2 K Braised Taro in Soy Sauce) O2 z) x6 v: F* m- J: N3 F
(20)红枣蒸南瓜' i7 C$ X+ B: ^% i/ |
Steamed Pumpkin with Red Chinese Dates3 F, n; ]) {) j. v
(21)猴头蘑扒菜心
' D# R& e& {$ ]/ }! r( J. V @# G Braised Vegetable with Mushrooms
# s& u- d! s2 Y% V- v (22)虎皮尖椒
; P4 F5 W" f% u( E Sauteed Green Chili Pepper5 \$ G$ I- K4 `6 u) a
(23)琥珀香芹炒藕粒/ f, k, O h$ v# t0 r+ G3 i
Sauteed Diced Lotus Root with Celery and Walnuts! D: S* B& G) o3 q4 Q6 C$ {4 E
(24)黄耳浸白玉条' h- g4 E. e( @5 [8 M. f
Simmered Winter Melon with Yellow Fungus
; q# q, N. G) H- ~8 y4 v (25)黄金玉米8 h+ E/ X9 O r1 U) o/ l
Sauteed Sweet Corn with Salty Egg Yolk
0 D l* E+ w5 ^/ G* ^! ?5 E (26)火腿炒蚕豆
# j4 K+ O& ]$ q Sauteed Broad Beans with Ham
8 e! j. G& M0 E7 c, d2 u (27)鸡汤竹笙浸时蔬, h. \2 \7 F: ^6 Q: V# [
Sauteed Bamboo Shoots0 Q- U. N) }! q
(28)姜汁炒时蔬/ \* E! w. W$ i6 |4 x* f
Sauteed Seasonal Vegetables in Ginger
9 M3 J6 R& @8 ~& a, a; P) m (29)椒盐茄子丁5 t' `& W* l" J6 _3 M
Deep Fried Diced Eggplant with Spicy Salt
3 `1 q1 C/ {$ F J3 V) [ (30)辣椒炝时蔬
|# Y2 }- q" ^/ f& v9 A Sauteed Vegetables with Chili Pepper5 I9 H5 E$ A: w% Z4 c( o3 O
中国酒部分:9 [" I: o; M9 f7 h- D
(1)8年香雕绍兴酒5 r7 w2 {) F& F; o0 O) V
Xiang Diao Shao Xing (8 Years)- }( `; W, s, {1 \: j9 y( u: @+ D/ x
(2)陈年彩坛花雕# g2 f! g0 t6 f
Cai Tan Hua Diao
" O1 a! D" s" K) a7 H6 V (3)5年香雕绍兴酒
( w$ z! r- e- a3 R3 y5 A' w/ m6 g& O Xiang Diao Shao Xing (5 Years)
. }1 p" w: C Y( t4 C( a/ i) c* I& { (4)绍兴花雕10年' |* t+ c* J; X
Shao Xing Hua Diao (10 Years)2 y% r/ ~" J$ X& W+ ^( G# j' Y
(5)绍兴花雕20年7 M! L0 S2 A6 }5 t; ^5 m
Shao Xing Hua Diao (20 Years)
7 |1 z) v: r% Q6 r p X3 o (6)绍兴花雕及清酒
( O' ]" e- U7 t# \* I" P& c7 R Shao Xing Hua Diao & Sake2 F3 ^0 R. g3 y8 |5 H/ l" k
(7)三十年花雕9 L6 P% x5 d: v/ @. d) Y
Hua Diao Shao Xing (30 Years) x" P, C: P& e2 U; p P
(8)绍兴加饭
( _2 y3 p9 _( P( D2 E Shao Xing Jia Fan
3 k. i- n N; ] (9)女儿红12年
) Y' W0 z% s& M* ? Nu'er Hong (12 Years)
; z- d; m$ X# F# F (10)女儿红18年: i& K2 X: A+ q
Nu'er Hong (18 Years)
# U# L1 Z' G5 j( f (11)古越龙山
8 E) u- h1 s+ \) w Gu Yue Long Shan+ F) G0 `' l% `' ^" y$ W
白酒类:8 Y% _' j6 J J4 E( L! y
(12)北京醇
9 G6 m" K, v0 R$ m Bei Jing Chun
0 r. V9 w; M6 s; v; p- R (13)二锅头
. H* e' e' l4 ~ Er Guo Tou(Superior500ml 56°)
" f, o0 r; z2 I7 o$ i (14)精装二锅头 52度% u$ x* z0 A ?. b9 `1 ]
Hong Xing Er Guo Tou(500ml 52°)( K# }% M L6 x9 F' ]! W- J% v
(15)古钟二锅头
* F+ e5 G8 m5 ?0 \: o0 T Gu Zhong Er Guo Tou(500ml 46°)! |) E Q0 R m+ { S
(16)蓝花珍品二锅头7 P9 c" E; f0 j: z
Lan Hua Zhen Pin Er Guo Tou
% l* B$ x, L. N! F( e& D (17)红星珍品二锅头(500毫升52度)
9 b; `( K( N- O, |- j Red Star Zhenpin Er Guo Tou(500ml 52°)5 N. u& r* [0 q! d4 j# x. e
(18)牛栏山经典二锅头(500毫升52度)
. B" B" u+ J3 W* f7 h' K% f) E Niulanshan Brand Jingdian Erguotou (500ml 52°)! u$ U( `& k- ~4 w8 ^
(19)青瓷珍品二锅头& S8 Y: W7 Y( g2 r) H/ N: Q
Qing Ci Zheng Pin Er Guo Tou(500ml 46°)+ ]4 T4 @, y% s! d
(20)京酒 38度
6 }$ ?8 G4 O) L Jing Jiu(500ml 38°)
" z+ I) o& f. R$ q# l (21)三品京酒(500毫升38度)
! U6 [+ E$ r7 ^) j8 |, D San Pin Jing Jiu (500ml 38°)
6 B% s$ T* x5 j1 I3 Z (22)三品京酒(500毫升52度)
$ l5 o1 O4 l5 c* O- j( B San Pin Jing Jiu (500ml 52°): j: |1 \! I; e1 d# @0 s, S6 P7 M
(23)酒鬼 38度+ T% F+ L$ a9 y" }0 z
Jiu Gui(500ml 38°)
2 R4 D; B. A! @+ y9 ~# X3 ~ (24)酒鬼 52度# ?. g# j! D# `+ e8 {5 d5 t
Jiu Gui(500ml 52°)
' [" H" X6 x0 L0 W* e (25)小酒鬼(250ml)1 j0 S$ v5 c' l6 o/ V( h
Xiao Jiu Gui(250ml 38°)
5 V. m, @5 l( S" N (26)国酿(贵州茅台系列)# b, y; O: r! U! x2 B3 @
Guo Niang (Mao Tai Liquor Series)
; X o- e2 h, G2 x" U( m6 _ (27)茅台 38度
$ `$ d3 ]8 O P. T# Y* q4 D Mao Tai(500ml 38°)
v( [+ w& l/ |4 U8 L& r7 e (28)茅台 53度' V n' X, R, P! a+ m; ?
Mao Tai(500ml 53°)
" p4 d: i+ T9 n/ }; Q N5 ^ (29)茅台(三十年)
/ U: v, l7 W7 \6 Q$ N" Y3 a Mao Tai (30 years)- d: \+ ~/ W* d6 E) T+ a
(30)茅台(十五年)
) _, K2 S: @. E: F Mao Tai (15 years)
; T" h# Y4 P' L% d. V 猪肉类部分:; e4 }; ~* F/ H6 M. N5 D$ t
(1)白菜豆腐焖酥肉; R) {& J% h) C: x" g- i) x* Z
Braised Sliced Pork with Bean Curd and Chinese Cabbage- K* n8 H, e# l4 i% k
(2)鲍鱼红烧肉
1 R2 c5 I: @' F [; x Braised Pork with Small Abalone
2 X( y8 X/ B& w: o8 k* y4 G (3)鲍汁扣东坡肉. H; [8 K1 \) z4 T% z1 g. F
Braised Pork with Abalone Sauce
5 w) }) T5 `. Y% k+ J" r$ y (4)百页结烧肉
$ r$ i+ W7 t( h' l0 R Stewed Diced Pork and Sliced Beancurd with Brown Sauce
% Z* Z2 h/ ^/ S. [, J* A (5)碧绿叉烧肥肠3 I- l. ^4 V' I3 E" X
Steamed Rice Rolls with Barbecued Pork Intestine and Vegetables
) e E ^4 A; V1 a$ t (6)潮式椒酱肉
6 P A* z# _5 W t+ E' ^' W7 w. B Fried Pork with Chili Sauce Chaozhou Style, ^- A2 k# d0 \. W
(7)潮式凉瓜排骨
6 C! j+ m/ B+ M& O- U0 ]# H5 F Spareribs with Bitter Gourd Chaozhou Style
- C5 y2 h- A1 o( l8 [! K0 i (8)豉油皇咸肉5 j4 B: x: J' O1 l p# w7 ?
Steamed Pork with Soy Sauce
( l5 m' O3 p. t. j3 A4 ]: P# H (9)川味小炒
7 O. z* W* B1 j1 e Sautéed Shredded Pork(Carrots,Bamboo and Mushrooms) with Hot Sauce
9 x. ^$ x1 R- Z S7 v g (10)地瓜烧肉; ~0 n' t, Q( U7 _+ V! w( t
Stewed Diced Pork and Sweet Potato
2 @+ C# q- P6 }; f# q" | (11)东坡方肉7 S4 o. I, Y3 R/ W. A- c1 e3 [: V
Braised Dongpo Pork3 f! b( L, ]: N4 h* g* @, G1 D: y4 }
(12)冬菜扣肉4 j, Z& G3 x4 ?# ?9 b, h- A( i& D# h: |
Braised Sliced Pork with Preserved Vegetables in Casserole) k. E: e( e# v; g
(13)方竹笋炖肉9 e) x) u. p8 h+ J
Braised Pork with Bamboo Shoots
" d5 g- Z7 r( s" I% k2 e (14)干煸小猪腰7 O. F% K- Q* J
Fried Pig's Kidney with Onion5 _$ I4 D, I& k9 s
(15)干豆角回锅肉
2 R2 B2 m0 b1 A3 j Sauteed Spicy Pork with Dry Bean2 T4 W, o. e9 s/ H
(16)干锅排骨鸡
$ z/ g' l( @7 N& E" B Braised Sparerib and Chicken in Clay Pot
! b- e- ]0 T* J1 i (17)咕噜肉7 \4 v( S. F x) h. P: b
Stewed Sweet and Sour Pork
; ^; u6 c& t' U2 A (18)怪味猪手
, s4 T* l. o) X: ^% D* e& P0 W Braised Spicy Trotters
0 W& y6 H6 X9 k- @- V' j( C/ B (19)黑椒焗猪手$ H. H, T" w5 @5 b5 o
Fried Trotters with Black Pepper K8 J O" q, r# C
(20)红烧狮子头) B0 z. X. T9 `* c I [
Stewed Meatball with Brown Sauce- [9 h2 D7 x* a, T y
(21)脆皮乳猪2 a# z% N( b1 G4 c z$ n
Crispy Suckling Pigs& [3 A: C8 m3 D3 t8 z+ Y
(22)回锅肉片; D! u; C- {& b
Sauteed Sliced Pork with Pepper and Chilli
, Z4 s; }+ [" u. W4 M/ O (23)火爆腰花
% Z( v" Q' t- D: v4 H! V1 T Stir-Fried Pork Kidney
/ f% k, v1 B$ G1 P (24)煎猪柳" {. w% o( R& G/ r( O
Pan-Fried Pork Fillet1 ?3 Q/ _6 t3 r: \) `
(25)酱烧骨
, V/ ~0 c' f# ~) t Braised Spare Ribs with Spicy Sauce
, ?8 G9 H/ J S) o/ V$ D (26)酱猪手; | S. v [1 B4 d$ f
Braised Trotters with Soy Bean Paste$ Y6 X: D/ @; [; I
(27)椒盐肉排" W( m* I6 b; K" u& a3 i. ?* i x
Spare Ribs with Spicy Salt
9 e% b4 l0 A9 H" @$ j (28)椒盐炸排条. B( q! }/ D) o8 {, a o9 F
Deep-Fried Spare Ribs with Spicy Salt( W2 b8 T2 U3 t+ K+ e2 k9 p
(29)金瓜东坡肉
) V: O) | J7 K5 |: V* n) N$ i Braised Pork with Melon
! d+ c8 c. |5 V/ |9 R( j9 K# Z (30)金元鲍红烧肉
' ]& U- {0 X4 x; v& v3 w( B5 E$ u Braised Pork with Small Abalone
4 f3 Z6 E' J3 k* O/ `4 b* H (31)京酱肉丝
4 c. E! ]* I* U7 ^: e' m$ E |
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