英語介紹中文菜譜的培訓項目
⑴ 用英語寫的簡單的菜譜,格式是第一步干什麼,第二步干什麼。謝謝!
第一步介紹你要寫什麼菜,然後用你能用的單詞寫下來,結尾在寫一個,我給你想了一個結尾,你也可以自己想想,(it is look very good) 純手工,求採納,做任務
⑵ 求一份中英文菜單,圖文並茂,內容順序為冷盤,熱菜,甜品,只是一份需要交的英語作業,所以價格什麼的都
冷盤 cold dish
叉燒肉 roast pork fillet
醬肚 braised pork tripe with soy sauce
紅油肚絲 boiled shredded tripes with chilli/chili oil
涼拌肚絲 shredded tripes with soy sauce
涼拌腰片 boiled liver with salt; salted liver
拌腰片 boiled liver with salt; salted liver
醬牛肉 braised beef with soy sauce; spiced beef
紅油牛筋 boiled beef tendons with chilli/chili oil
鹹水羊肉 boiled mutton with salt; salted mutton
涼拌雞絲 shredded chicken with soy sauce
白片雞 sliced steamed chicken
鹽水雞 boiled chicken with salt; salted chicken
童子油雞 boiled tender chicken with soy sauce; soy tender chicken
白沾雞 boiled tender chicken with soy sauce; soy tender chicken
白斬雞 boiled tender chicken with soy sauce; soy tender chicken
蚝油白雞 boiled chicken with oyster sauce
白片雞 boiled tender chicken slices
紅油雞丁 boiled diced chicken with chilli/chili soil
麻辣雞 boiled chicken with chilli/chili and wild pepper sauce
鹵雞雜 boiled chicken giblets with spices; spiced chicken giblets
醬雞 braised chicken with soy sauce
醬鴨 braised ck with soy sauce
鹽水鴨 boil ck with salt; salted ck
鹽水鴨肝 boiled ck liver with salt; salted ck liver
鹵鴨 boiled ck with spices; spiced ck;
pot-stewed ck in soy sauce
鹵鴨翅 boiled ck wings with spices; spiced ck wings
姜芽鴨片 boiled sliced ck with ginger
紅油鴨丁 boiled diced ck with chilli/chili oil
咸魚 salted fish
熏魚 smoked fish
薑汁魚片 boiled fish slices with ginger sauce
紅油魚肚 boiled fish maw with chilli/chili oil
紅油蝦片 boiled prawn slices with chilli/chili oil
涼拌海帶 shredded kelp with soy sauce
涼拌海蟄 shredded jelly-fish with soy sauce
小蔥拌豆腐 bean curd mixed with chopped green onion
涼拌豆芽菜 bean sprouts salad
涼拌干絲 shredded dried bean curd salad
鹵香乾 boiled bean cheese with spices; spicy bean cheese
酸黃瓜 pickled cucumber
醬黃瓜 pickled cucumber with soy sauce
泡菜 pickles; pickled vegetables; sauerkraut
朝鮮泡菜 kimchi
醬菜 pickles; pickled vegetables
小菜 pickles; pickled vegetables
鹹菜 pickles; salted vegetables
酸菜 pickled Chinese cabbage
⑶ 英語作文:寫一段話,介紹你的創意食譜。(30個單詞以下)(中文也要寫)
英文:
Materials: Flour 200g, Mint 1 small, egg 1, roasted sesame seeds 1 tsp
Seasoning: salt, sugar, pepper powder
Practice:
1 dip to prepare the material, mint leaves washed from the egg shell, knock into the bowl.
2 flour add clean water consistency suitable batter, add salt, sugar, white pepper.
3 add the egg into the batter, mix.
4 mint leaves scattered into pieces into the egg batter.
5 heat frying pan brush on a thin layer of oil, pour batter spoon into the pot, the pot body to rotate tiled, slightly after the solidification of the roasted sesame seeds sprinkled on the surface.
6 fry egg cakes solidification bottom slightly browned, turned the egg cakes slightly fry clean wok, this method will all Mint egg cakes laid, cut Zhuangpan can.
中文:
材料:麵粉200g、薄荷1小把、雞蛋1隻、炒香白芝麻1小匙
調料:精鹽、白糖、胡椒粉
做法:
1.浸准備好材料,將薄荷洗凈取葉,雞蛋去殼磕入碗中打散。
2.將麵粉添加清水調成稠度適宜的麵糊,調入鹽、糖、胡椒粉攪勻。
3.將打散的蛋液倒入麵糊中,充分攪勻。
4.將薄荷葉手撒成碎片加入雞蛋麵糊中。
5.煎鍋燒熱刷上一層薄油,將適量的麵糊舀入鍋中,轉動鍋身使其平鋪,稍加凝固後將炒香白芝麻撒在面上。
6.煎至蛋餅凝固底面稍微焦黃,翻個面將蛋餅稍煎即可起鍋,依此法將所有薄荷蛋餅攤好,切塊裝盤即可。
⑷ 跪求一篇介紹菜譜的英語作文~初中水平的!
Materials:
Pork (or beef) 250 grams of lean meat, Chinese cabbage (or other seasonal vegetables, commonly used in Sichuan lettuce) 200 grams
Pixian Douban 50 grams (3 tablespoons), cooking wine 25 grams (1.5 tablespoons), starch 25 grams (1.5 tablespoons), salt 2 grams (about 1 / 2 teaspoon), Essence of Chicken with a small amount, do pepper 10 grams, bungeanum 20, onion amount of broth 400 grams, 100 grams of oil, soy sauce 3 grams (1 teaspoon), sugar 5 grams (1 teaspoon), 4 garlic (peeled, cut into at the end), ginger 5 grams (切末)
Practices:
1, will lean meat and cut into about 5 cm long, 2.5; cm wide, 0.3 centimeters thick, large thin (only approximately, not strictly measurable, short thin some would have been better), if they feel bad cut, you can meat slightly cold freezer until hard when some slices of meat with starch, cooking wine, salt and a small amount of water will be absorbed slightly salted meat grasping READY.
2, Chinese cabbage Wash hands tore a large leaf, Chinese cabbage upper oblique knife sliced; Wash and cut green onions蔥段; do pepper cut with scissors READY paragraph; Pixian READY chopped watercress;
3, poured into the pan with 30 grams of oil, do Add pepper and pepper炸至fire was used in reddish brown, remove inactive.
4, to the fire, will蔥段Add to pan with炒香, then Add cabbage off speculation of Health, Shop at bowl with stand.
5,鍋燒hot, and then poured into 30 grams oil, watercress and ginger Add Pixian炒香until炒出oil.
6, add broth, boiling.
7, will腌好Add the meat pot, using chopsticks, scattered and allocated, to be dispersed until meat discoloration when add soy sauce, chicken, sugar, flavoring.
8, will be poured into the meat and soup with the bowl of cabbage paved.
9, will do well in advance fried peppers and chopped pepper, sprinkle on the meat, sprinkle evenly蒜末also up at meat.
10, pot wash to dry, Add 40 grams of oil, very badly into 9 hot (smoking), and then pouring hot oil evenly on the meat can be.
⑸ 給老闆介紹學習做飯的培訓學校英語作文
自己寫的,水平不高,不保證完全沒有語法或者詞彙錯誤。 I often study by Internet. I learn by watching the video Web site to learn a lot of useful knowledge, and do not have to pay any charges. Watch the video to learn are the qualities which I can repeat viewing, which I made great progress. I browsed through a variety of news websites that many of the latest social events, which let me gain more knowledge. The search engines can get the information to me quickly , it』s very convenient. The network is very good for my study. 譯文:我經常在網上學習。我通過觀看學習網站的視頻學到許多有用的知識,並且不用支付任何費用。觀看視頻學習的優點是我可以重復觀看,這讓我取得很大的進步。我通過瀏覽各種新聞網站了解到許多最新的社會事件,這讓我獲取更多的知識。我通過搜索引擎可以很快地得到我想要的資料,非常方便。網路是我學習的好幫手。
⑹ 用英文介紹的菜譜有哪些
Famous Peking Duck(北京烤鴨介紹) 北京烤鴨 中國傳統菜譜 by Guest Author Ronghe Yu
Edited by Rhonda Parkinson
Along with the grand view of the Great Wall, travelers to Peking shouldn't miss trying the Peking Roasted Duck. To enjoy the famous ck, the restaurant Quan Ju De is the best choice for you. It has multiple outlets in Peking (Beijing). The old restaurant first opened in 1860. The ck here is said to be the best in Peking, and the service is very good as well.
Before you take up the menu, you might want to know more about how Peking Roasted Duck is made and how it is served. The cks are raised for the sole purpose of making the food. Force-fed, they are kept in cages which restrain them from moving about, so as to fatten them up and make the meat comparably tender. Peking Roasted Duck is processed in several steps: first the cks are rubbed with spices, salt and sugar, and then kept hung in the air for some time. Then the cks are roasted in an oven, or hung over the fire till they become brown with rich grease perspiring outside and have a nice odor.
Peking Duck is always served in well-cut slices. The whole ck must be sliced into 120 pieces and every piece has to be perfect with the complete layers of the meat. Normally there are many dishes served with the ck, including a dish of fine-cut shallot bars, a dish of cucumber bars and finally a dish of paste-like soy of fermented wheat flour. Without these the dainty ck is surely in the shade.
When first served Peking Duck I hesitated to take up my chopsticks, not knowing what to begin with. There is a knack to it: first, pick up a slice of ck with the help of a pair of chopsticks and dip it into the soy paste. Next, lay it on the top of a thin cake and add some bars of cucumber and shallot. Finally, wrap the stuff into a bundle with the sheet cake (a thin pancake). The real secret of Peking ck's flavor lies in your carefully nibbling away at the mixture. You will find all the different ingredients very compatible. Of course, beer is the popular drink for the dinner. It helps to fade away the greasiness of the ck. But it is not necessary to order extra soup, for the ck-bone soup is always included in your order. It will be served as the rear dish for the dinner.
In my four visits to the different ck restaurants of Quan Ju De, I found the services there were always quite good. And the price of the ck there was quite moderate----400 RMB Yuan for a ck feast. Furthermore, the clean and well-decorated rooms and the character of the waiters and waitresses impressed me quite deeply. "Where's my next restaurant to enjoy the Peking Roasted Duck?" you may ask. Quan Ju De would surely be my answer.
I hope you will enjoy the delicacy of the Roasted Duck on your next visit to Peking. But don't forget to practice dealing with chopsticks before you enter Quan Ju De. However, tips for the service are not necessary in Chinese restaurants, although a pair of chopsticks are.
About the Author:
Ronghe Yu graated from the Shandong Teacher's University, China, and lives in Shandong province. As a bilingual writer and cameraman, he devotes himself to promoting the exchange of cultures between China and the English world Sweet and Sour Pork Recipe(咕咾肉的做法)菜譜 recipes 咕咾肉 中國傳統菜譜
This sweet and sour pork is prepared American-style with more batter and deep-fried twice for extra crispiness.
Serves 4 to 6
Ingredients:
* 3/4 pound pork tenderloin
* 2 - 3 teaspoons soy sauce
* Pinch of cornstarch
* Sauce:
* 1/4 cup sugar
* 2 tablespoons ketchup
* 2 tablespoons dark soy sauce
* 1/4 teaspoon salt
* 1/2 cup water or reserved pineapple juice
* 1/4 cup vinegar
* 1 tablespoon cornstarch dissolved in 4 tablespoons water
* Batter:
* 1/3 cup flour
* 1/3 cup cornstarch
* 1 egg white, lightly beaten
* 1 tablespoon vegetable oil
* 1/3 cup warm water, as needed
* Other:
* 1 carrot
* 1/2 red bell pepper
* 1/2 green bell pepper
* 1/2 cup pineapple chunks
* 3 cups oil for deep-frying, or as needed
Preparation:
Directions for sweet and sour pork
Cut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20 minutes.
In a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar. Set aside. In a separate bowl, dissolve the cornstarch in the water. Set aside.
Peel the carrot and chop on the diagonal into 1-inch pieces. Cut the bell peppers in half, remove the seeds and cut into cubes.
Heat the oil for deep--frying to 375 degrees Fahrenheit.
For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as much of the warm water as is needed to form a thick batter that is neither too dry or too moist. (The batter should not be runny, but should drop off the back of a spoon).
Dip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd the wok. Deep-fry the pork until it is golden brown. Remove and drain on paper towels.
(If desired you can deep-fry the pork at second time to make it extra crispy. Make sure the oil is back up to 375 before you begin deep-frying again).
To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat. Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Serve hot over the deep-fried pork. Serve sweet and sour pork hot over rice.
⑺ 急求一份用英文介紹的菜譜
The Famous Peking Duck(北京烤鴨介紹) 北京烤鴨 中國傳統菜譜 by Guest Author Ronghe Yu
Edited by Rhonda Parkinson
Along with the grand view of the Great Wall, travelers to Peking shouldn't miss trying the Peking Roasted Duck. To enjoy the famous ck, the restaurant Quan Ju De is the best choice for you. It has multiple outlets in Peking (Beijing). The old restaurant first opened in 1860. The ck here is said to be the best in Peking, and the service is very good as well.
Before you take up the menu, you might want to know more about how Peking Roasted Duck is made and how it is served. The cks are raised for the sole purpose of making the food. Force-fed, they are kept in cages which restrain them from moving about, so as to fatten them up and make the meat comparably tender. Peking Roasted Duck is processed in several steps: first the cks are rubbed with spices, salt and sugar, and then kept hung in the air for some time. Then the cks are roasted in an oven, or hung over the fire till they become brown with rich grease perspiring outside and have a nice odor.
Peking Duck is always served in well-cut slices. The whole ck must be sliced into 120 pieces and every piece has to be perfect with the complete layers of the meat. Normally there are many dishes served with the ck, including a dish of fine-cut shallot bars, a dish of cucumber bars and finally a dish of paste-like soy of fermented wheat flour. Without these the dainty ck is surely in the shade.
When first served Peking Duck I hesitated to take up my chopsticks, not knowing what to begin with. There is a knack to it: first, pick up a slice of ck with the help of a pair of chopsticks and dip it into the soy paste. Next, lay it on the top of a thin cake and add some bars of cucumber and shallot. Finally, wrap the stuff into a bundle with the sheet cake (a thin pancake). The real secret of Peking ck's flavor lies in your carefully nibbling away at the mixture. You will find all the different ingredients very compatible. Of course, beer is the popular drink for the dinner. It helps to fade away the greasiness of the ck. But it is not necessary to order extra soup, for the ck-bone soup is always included in your order. It will be served as the rear dish for the dinner.
In my four visits to the different ck restaurants of Quan Ju De, I found the services there were always quite good. And the price of the ck there was quite moderate----400 RMB Yuan for a ck feast. Furthermore, the clean and well-decorated rooms and the character of the waiters and waitresses impressed me quite deeply. "Where's my next restaurant to enjoy the Peking Roasted Duck?" you may ask. Quan Ju De would surely be my answer.
I hope you will enjoy the delicacy of the Roasted Duck on your next visit to Peking. But don't forget to practice dealing with chopsticks before you enter Quan Ju De. However, tips for the service are not necessary in Chinese restaurants, although a pair of chopsticks are.
About the Author:
Ronghe Yu graated from the Shandong Teacher's University, China, and lives in Shandong province. As a bilingual writer and cameraman, he devotes himself to promoting the exchange of cultures between China and the English world Sweet and Sour Pork Recipe(咕咾肉的做法)菜譜 recipes 咕咾肉 中國傳統菜譜
This sweet and sour pork is prepared American-style with more batter and deep-fried twice for extra crispiness.
Serves 4 to 6
Ingredients:
* 3/4 pound pork tenderloin
* 2 - 3 teaspoons soy sauce
* Pinch of cornstarch
* Sauce:
* 1/4 cup sugar
* 2 tablespoons ketchup
* 2 tablespoons dark soy sauce
* 1/4 teaspoon salt
* 1/2 cup water or reserved pineapple juice
* 1/4 cup vinegar
* 1 tablespoon cornstarch dissolved in 4 tablespoons water
* Batter:
* 1/3 cup flour
* 1/3 cup cornstarch
* 1 egg white, lightly beaten
* 1 tablespoon vegetable oil
* 1/3 cup warm water, as needed
* Other:
* 1 carrot
* 1/2 red bell pepper
* 1/2 green bell pepper
* 1/2 cup pineapple chunks
* 3 cups oil for deep-frying, or as needed
Preparation:
Directions for sweet and sour pork
Cut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20 minutes.
In a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar. Set aside. In a separate bowl, dissolve the cornstarch in the water. Set aside.
Peel the carrot and chop on the diagonal into 1-inch pieces. Cut the bell peppers in half, remove the seeds and cut into cubes.
Heat the oil for deep--frying to 375 degrees Fahrenheit.
For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as much of the warm water as is needed to form a thick batter that is neither too dry or too moist. (The batter should not be runny, but should drop off the back of a spoon).
Dip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd the wok. Deep-fry the pork until it is golden brown. Remove and drain on paper towels.
(If desired you can deep-fry the pork at second time to make it extra crispy. Make sure the oil is back up to 375 before you begin deep-frying again).
To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat. Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Serve hot over the deep-fried pork. Serve sweet and sour pork hot over rice.
⑻ 介紹幾個簡單的英文食譜,謝謝
暈吧`人家要的是食譜,給你一個西紅柿炒蛋的
西紅柿炒雞蛋中英文菜譜
配料:
植物油,鹽。注意,西紅柿炒雞蛋不用放雞精或者味精,因為西紅柿炒雞蛋是吃一個「鮮」字,而西紅柿炒雞蛋的時候就有形成鮮味的物質析出,不需要再放提鮮的味精或者雞精。這也是做這道菜的時候不放蔥姜蒜的原因。
製作方法:
1。西紅柿切成塊,要大小不一,什麼形狀無所謂,雞蛋打開放入碗中,打勻,放入少許的鹽。
2。鍋內放入適量(炒雞蛋的時候,油放多少很關鍵,我的經驗是放相當於雞蛋液的2/3)的油,等油熱了的時候,(我後面詳細講如何判斷油的溫度),倒入雞蛋液,注意這個時候,雞蛋液會自然的凝固,不要動,等到這個雞蛋液都凝固的時候(要小心油幹了,造成雞蛋糊了),用飯鏟(也叫炒勺)從雞蛋的邊緣輕輕進入,將雞蛋翻過來,煎一下,等兩面的顏色都呈現金黃的顏色時候,把雞蛋從鍋里取出來(也可以不取,不過等熟練以後再說吧),這個時候鍋裡面應該還有一些油,把西紅柿翻進去,翻炒幾下,由於西紅柿裡面含有大量的水分,會有水份析出,這個時候把炒好的雞蛋放進去,放入少許鹽,翻炒幾下,出鍋。ps:有人喜歡做的時候,放一些水進去,本人不推薦,其實西紅柿里的水份完全夠用了,不用放水。還有,現在的西紅柿質量不好,炒出來的菜不甜還有些苦味,出鍋的時候可以適量放一些白糖。
西紅柿炒雞蛋英文菜譜:
the
tomato
fries
the
egg
raw
material:
egg
3,tomato
150
grams,vegetable
oil
4
soupspoon,salt,
monosodium
glutamate
respectively
right
amount,sugar
1
soupspoon.
manufacture
process:
after
1st,
burns
the
tomato
cleaning
with
the
boiling
water,
goes
to
the
skin,
goes
to
the
pencle,
the
slice
is
ready
to
be
used.
2nd,
infiltrates
the
egg
in
the
bowl,
adds
the
salt,
evenly
is
ready
to
be
used
with
the
chopsticks
full
whipping.
3rd,
the
wok
puts
the
oil
3
soupspoon
to
burn
the
heat,
puts
in
the
egg
in
the
pot
to
fry
is
ripely
abundant
is
ready
to
be
used.
4th,
the
surplus
oil
will
burn
the
heat,
will
get
down
the
tomato
piece
to
stir-fry
before
stewing
fries,
puts
the
salt,
the
sugar
fries
the
moment,
will
pour
into
the
egg
to
turn
fries
several
pots
namely
to
become.
when
stirs
fry
system
this
vegetable,
wants
the
strong
fire
to
be
intensive.
although
this
vegetable
is
the
ordinariest
simple
dish,
but
fries
quality
may
know.
is
called
the
cooking
technique
now
at
last.
⑼ 誰有中英文菜譜
中英文菜名對照 中餐菜譜
肉類 Meat
白切肉 boiled pork sliced
白扣羊肉 boiled mutton
爆牛肚 fried trips
扁豆肉絲 shredded pork and french beans
冰糖肘子 pork jiont stewed with rock sugar
菠蘿香酥肉 sweet-and-sour pork with pineapple
叉燒肉 bbq pork(cantonese tyle)/grilled pork
炒臘肉 stir-fried smoked pork
炒木須肉 fried shreds of pork,fungus and eggs ,meat with omelet and fungus
炒裡脊絲 saute pork fillet shreds
炒肉片 fried pork sliced
炒肉丁 fried meat cubes
炒肉絲 fried shredded pork
炒豬肝 fried pork liver
炒肚尖 fried tip of pig』s tripes
炒羊肚 fried lamb tripes
豉汁牛肉 fried beef with soy bean sauce
蔥爆肉丁 sliced pork with scallion
蔥爆肉粉絲 pork slices with vermicelli
蔥爆羊肉 fried mutton slice with green scallion
蔥頭牛肉絲 shredded beef with onion
脆皮三絲卷 crisp rolls of pork,sea-cucumber and bamboo shoots
冬筍炒肉絲 asute shredded pork with bamboo shoots
冬菇豬蹄 pig』s trotters with mushrooms
冬菜扣肉 steamed spicy cabbage abd pork
豆瓣牛肉 beef in chilli bean sauce
燉豬蹄 stewed pig』s trotters
粉蒸排骨 steamed spareribs with rice flower
咖哩牛肉 fried curry beef
干煸牛肉絲 sauteed beef shreds with chilli
宮爆腰花 stir-fried kidney with chilli and peanuts
古老肉 sweet-and-sour pork
蚝油牛肉 oyster sauce beef
紅燒肉 stewed pork with brown sauce
紅燒獅子頭 stewed meatballs with brown sauce
紅燒排骨 spareribs with brown sauce
紅燒肘子 pork leg braised in brown sauce
紅燒蹄筋 braised tendon with brown sauce
紅燒牛肉 beef with brown sauce
紅燒羊肉 mutton braised in brown sauce
紅油肚絲 shredded tripe with chilli sauce
滑肉片 sliced prok with cream sauce
滑溜裡脊 saute fillet with thick gravy
花椒牛肉 cayenne beef
黃瓜肉丁 diced pork with cucumber
回鍋肉 stir-fried boiled pork slices in hot sauce .twice-cooked pork slices
回鍋辣白肉 white meat in hot sauce
家鄉熏蹄 home-made pig』s trotters
醬肉 braised pork weasoned with soy sauce
醬牛肉 spiced beef
醬爆肉 fried sliced pork with soy sauce
醬爆肉丁 fried diced pork in soy sauce
醬爆肉絲 shredded pork with soy sauce
醬豬肘 spiced pig』s leg
醬豬肚 spiced pig』s tripe
椒醬肉 mixed meat with chilli
韭黃肉絲 shredded pork with chives
烤乳豬 roasted sucking pig
烤豬肉 roast pork
烤牛肉 roast beef
扣肉 braised meat
辣子肉丁 diced prok with green pepper
栗子紅燒肉 braised pork with chestnuts
螞蟻上樹 vermicelli with spicy minced pork
梅乾菜扣肉 steamed pork with preserved vegetables
燜牛肉 pot roast beef
米粉蒸肉 steamed pork with fice flower
蜜汁火腿 steamed ham with honey sauce
扒白條 braised pork slices
排肉片 tewed pork strip
肉片 meat slice
肉絲 shredded meat
肉末 minced meat
肉丁 diced meat
肉餡 meat filling
清炸豬裡脊 dry-fried pork fillet
青椒肉絲 shredded pork with green pepper
青椒牛肉 fried beef with green pepper
清蒸豬腦 white steamed pig』s brain
清蒸羊肉 steamed mutton
清燉牛尾 steamed oxtail in clear soup
軟炸裡脊 soft-fried fillet
砂鍋獅子頭 meatballs in earthen-pot
砂鍋丸子 meat balls en casserole
生氽牛肉片 poached beef fillet
時蔬炒牛肉 sauteed sliced beef with seasonal greens
涮羊肉 instant-boiled mutton Mongolian hot pot
手抓羊肉 boiled mutton
雙冬牛肉 beef with mushroom and bambo shoots
水晶蹄膀 shredded pork knuckle in jelly
蒜泥白肉 shredded pork with garlic sauce
蒜蓉牛柳條 fillet of beef with garlic sauce
壇子肉 diced pork in pot
糖醋裡脊 pork fried with sugar and vinegar dressing , pork fillet with sweet and sour sauce
糖醋排骨 sweet-and-sour spareribs
豌豆肉丁 diced pork with green pies
雪菜肉絲 shredded pork with salted potherb mustard
鹽煎肉 fried pork with salted pepper
鹽水羊肉 salted mutton
羊肉串 lamb shashlik
腰果肉丁 diced pork with cashew nuts
銀芽炒牛肉 sauteed beef and sprouts in satay sauce
魚香肉絲 shredded pork with garlic sauce
炸丸子 deep-fried meatballs
炸肉茄夾 fried eggplant with meat stuffing
糟白肉 cold pork slices marianted in wine essence
芝麻羊肉 fried mutton with sesame seeds
走油肉 fried boiled pork
蘑菇雞片: mogu gaipan
左公雞: general Tso『s chicken
撈面、炒麵: lou mein,
雜碎: chop sue
簽語餅:fortune 小甜餅
雞鴨類 chicken and ck
白斬雞 boiled chicken
棒棒雞 chicken cutlets in chilli sauce
荸薺雞片 saute chicken slices with water chestnuts
北京烤鴨 roast beijing ck
拆骨雞 boneless chicken
炒雞片 stir-fried chicken slices
陳皮雞 chicken with orange flavor
蔥油白雞 boiled chicken with scallion
脆皮雞 deep fried chicken with crisp skin
冬筍雞片 saute sliced chicken with bamboo shoots
富貴雞 steamed chicken with stuffing
芙蓉雞片 chicken slices with eggwhite puffs
宮保雞丁 sauted chicken cubes with chilli and peanuts
貴妃雞 chicken wings and legs with brown sauce
蚝油扒鴨 grilled ck in oyster
紅扒雞 braised chicken in brown sauce
紅糟鴨片 ck slices in wine sauce
葫蘆八寶雞 gourd-shaped chicken in stuffing
燴鴨掌 braised ck webs
醬雞 chicken simmered in brown sauce
醬爆雞丁 quick-fried diced chicken in bean sauce
椒鹽雞 chicken with spicy salt
叫化雞 beggar』s chicken(baked chicken)
口蘑雞塊 chicken stew with mushrooms
辣椒炒雞塊 stir-fried diced chicken with green pepper
栗子雞 stewed chicken with chestnuts
明爐燒鴨 barbecued ck with sweet paste
南京板鴨 steamed nanjing ck
汽鍋雞 yunnan-style steamed chicken
清蒸全雞 steamed whole chicken in clear soup
砂鍋雞 chicken en casserole
燒雞 grilled chicken
糖醋雞條 sweet and sour chicken cutlets
油淋雞 boiling oil scalded chicken
五香雞 spiced chicken
香酥雞 savoury and crisp chicken
熏雞 smoked chicken
醉雞 wined chicken
炸雞卷 fried chicken rolls
樟茶鴨 smoked ck
紙包雞 chicken wrapped in cellophane
雲腿雞片 stir-fried chicken and ham
飯類
稀飯 Rice porridge
白飯 Plain white rice
糯米飯 Glutinous rice
蛋炒飯 Fried rice with egg
面類
刀削麵 Sliced noodles
麻辣面 Spicy hot noodles
烏龍面 Seafood noodles
板條 Flat noodles
榨菜肉絲面 Pork , pickled mustard green noodles
米粉 Rice noodles
湯類
紫菜湯 Seaweed soup
牡蠣湯 Oyster soup
蛋花湯 Egg & vegetable soup
魚丸湯 Fish ball soup
點心
臭豆腐 Stinky tofu (Smelly tofu)
油豆腐 Oily bean curd
蝦球 Shrimp balls
春卷 Spring rolls
蛋卷 Chicken rolls
肉丸 Rice-meat mplings
火鍋 Hot pot
割包 Steamed sandwich
蛋餅 Egg cakes
豆乾 Dried tofu
韭菜盒 Fried leek mplings
水晶餃 Pyramid mplings
燒餅 Clay oven rolls
油條 Fried bread stick
水餃 Boiled mplings
饅頭 Steamed buns
飯團 Rice and vegetable roll
皮蛋 100-year egg
咸鴨蛋 Salted ck egg
豆漿 Soybean milk
油飯 Glutinous oil rice
鹵肉飯 Braised pork rice
地瓜粥 Sweet potato congee
冬粉 Green bean noodle
炒米粉 Fried rice noodle
餛飩面 Wonton & noodles
麻醬面 Sesame paste noodles
鴨肉面 Duck with noodles
鱔魚面 Ecl noodles
牡蠣細面 Oyster thin noodles
貢丸湯 Meat ball soup
蛤蜊湯 Clams soup
酸辣湯 Sweet & sour soup
餛飩湯 Wonton soup
豬腸湯 Pork intestine soup
肉羹湯 Pork thick soup
魷魚湯 Squid soup
花枝羹 Squid thick soup
蝦片 Prawn cracker
碗糕 Salty rice pudding
肉圓 Taiwanese meatballs
牡蠣煎 Oyster omelet
紅豆糕 Red bean cake
綠豆糕 Bean paste cake
糯米糕 Glutinous rice cakes
蘿卜糕 Fried white radish patty
芋頭糕 Taro cake
麻辣豆腐 Spicy hot bean curd
筒仔米糕 Rice tube pudding
愛玉 Vegetarian gelatin
麻花 Hemp flowers
糖葫蘆 Tomatoes on sticks
長壽桃 Longevity Peaches
芝麻球 Glutinous rice sesame balls
雙胞胎 Horse hooves
中國菜譜的英文翻譯
家庭特色菜(雞、鴨、乳鴿)
香妃雞(Steamed chicken with saltedsauce)
糖醋雞塊(Chicken in sweet and sour sauce)
三杯雞翼(Chicken wings in three cups sauce)
賽海蜇拌火鴨絲(Shredded roast deck with wnow fungus)
雜菜拌鴨脷(Duck tongues with assorted Vegetables)
鹵炸乳鴿(Deep-frie pigeon in spiced sauce)
蜜糖子姜雞(Honey chicken with ginger shoors)
蘋果咖喱雞(Curry chicken with apple)
百花鳳翼(stuffed chicken wings with shrimp paste)
香荽鴨翼(Duck wings with coriander)
陳皮鴨脷(Fried ck tongues with tangerine peel)
家庭特色菜(豬、牛)
鑊仔叉燒(Roast pork in wok)
菜薳滑肉片(Sliced pork with vegetable shoots)
茄汁炆排骨(Stewed spare ribs with tomato sauce)
酒醉排骨(Spart ribs in wine sauce)
香辣豬扒(Fried chilili pork chops)
雲腿芥菜膽(Mustard green with ham)
荔枝炒牛肉(Stir-fried beef with lychee)
鹵牛腩(Brisket of beef in spiced sauce)
菠蘿牛仔骨(stir-fried ox ribs with pineapple)
核桃肉煲牛0湯(Beef shin soup with walnut)
家庭特色菜(魚、蝦、龍蝦、蟹、膳)
蒸魚尾(Steamed fish tail)
椒鹽焗0魚(Baked pomeret with chilli and salt)
洋蔥煮魚(frie fish with onion)
咸酸菜煮魚(Flsh with salted mustard cabbage)
酸菜魚頭煲(sour and chilli fish gead pot)
干炸多春魚(Deep-fried snapper)
欖仁炒魚環(Fried minced dace with olive seeds)
黑豆煲魚頭湯(Fish head soup with black beans)
蘋果煲生魚湯(Apple and San-yu soup)
北芪生魚湯(Pak-kei and san-yu soup)
粟米魚羹(Garoupa and sweet corns soup)
蒜蓉蟠龍蝦(Prawns in garlic sauce)
輩翠玉如意(Stuffed yu-ear with shrimp paste)
黑白分明(Fried shrimp balls With black and white sesame seeds)
菜花蝦羹(Shrimps and broccoli soup)
京醬龍蝦球(Lobster balls in sweet bean sauce)
炸釀龍蝦(Fried stuffed lobsters)
辣椒炒蟹(Fried crabs in chilli sauce)
醬油蟹(Crabs in soy sauce)
醋溜蟹(Crabs in sour sauce)
清湯蟹肉(Chicken broth with crab meat)
黑椒善球(Eel balls with black pepper sauce)
家庭特色菜(海味、蛋及其它)
鴨汁炆魚唇STEWEN FISH SNOUT WITH DUCK SAUCE
魚唇羹THICKENED FISH SNOUT SOUP
珧柱扒豆苗PEA SHOOTS WITH CONPOYS
蚝豉炆冬菇STEWED BLACK MUSHROOMS WITH DRIED OYSTERS
發財好市湯DRIED OYSTERS AND BLACK MOSS SOUP
XO辣椒醬 XO CHILLI SAUCE
馬拉盞炒菜 FRIED VEGETABLES WITH SHRIMP PASTE
肉碎蒸滑蛋 STEAMED EGG CUSTARD WITH MINCED PORK
雪中送炭 FRIED EGG WHITES WITH BLACK MUSHROOM AND HAM
白玉藏珍STUFFED BEANCURD WITH CONPOY AND HAM
素香粉絲 FRIED VERMICELLI IN HOT BEAN SAUCE
素什錦 MIXED VEGETABLES
香芒燒茄子 BRALSED EGGPLANTS WITH MANGO
雪菜拌花生 DEEP- FRIED RED-IN-SNOW AND PEANUT
土豆煲冬菇湯 POTATO AND BLACK MUSHROOM SOUP
中式午餐(Chinese Lunch)
abalone鮑魚
hot pot火鍋
roast ck烤鴨
sea cucumber海參
cashew chicken腰果雞丁
shark fin soup魚翅湯
grouper石斑魚
rice wine米酒
sautéed prawns炸明蝦
steamed rice飯
celery芹菜
crab蟹
fish balls魚丸
lobster龍蝦
shrimp蝦子
roast suckling pig烤乳豬
Chinese mushroom香菇
hair vegetable發菜
lotus root蓮藕
scallop干貝
sweet and sour pork糖醋排骨
carrot胡蘿卜
中式晚餐(Chinese Dinner)
almond junket杏仁豆腐
jellyfish海蜇
barbecued pork buns叉燒包
mustard芥末
bean vermicelli粉絲
chilli sauce辣醬
oyster sauce蚝油
won ton雲吞/餛飩
shrimp omelet蝦仁炒蛋
red bean dessert紅豆湯
Chinese ham中國火腿
steamed open mplings燒賣
Chinese sausage臘腸
1000 year old egg皮蛋
custard tart蛋塔
glutinous rice糯米
spring rolls春卷
sweet soup balls湯圓
stuffed mplings餃子
spare ribs排骨
西式午餐(Western Lunch)
apple pie蘋果餡餅
chicken nugget炸雞塊
double cheeseburger雙層乳酪漢堡
French fries炸薯條
hot dog熱狗
ketchup蕃茄醬
napkin紙巾
pizza披薩(義大利薄餅)
sandwich三明治
straw吸管
biscuits小麵包,甜餅干
cream奶油
doughnut炸面團
hamburger漢堡
ice-cream sundae冰淇淋聖代
mill shake奶昔
pepper胡椒粉
salt鹽
sausage香腸
tray拖盤
西式晚餐(Western Dinner)
baked potato烤馬鈴薯
cake蛋糕
chocolate pudding巧克力布丁
corn-on-the-cob玉米棒
fish pie魚餡餅
meatballs肉丸
roast beef烤牛肉
salad色拉
spaghetti義大利面條
wine酒
waiter服務生
cheese乳酪
coffee pot咖啡壺
crackers咸餅干
mashed potato馬鈴薯泥
pork chop豬排
roast chicken烤雞
soup湯
steak牛排
beer啤酒
這個呢~~
⑽ 寫一篇介紹學校一星期的菜單的英語短文,不少於50詞
寫一篇介紹學校一星期的菜單的回英語短答文
I would like to introce you my school's menu for Monday. For breakfast, we have eggs, milk and bread. They are all for our health. We have rice, vegetables, meat and fish for lunch. After lunch, we will take an apple or other fruit. At supper, we also have many choices. we can choose have noddles or jiaozi for supper, or we can have rice and dishes.