英语介绍中文菜谱的培训项目
⑴ 用英语写的简单的菜谱，格式是第一步干什么，第二步干什么。谢谢！
第一步介绍你要写什么菜，然后用你能用的单词写下来，结尾在写一个，我给你想了一个结尾，你也可以自己想想，（it is look very good) 纯手工，求采纳，做任务
⑵ 求一份中英文菜单，图文并茂，内容顺序为凉菜，热菜，甜品，只是一份需要交的英语作业，所以价格什么的都
冷菜 cold dish
叉烧肉 roast pork fillet
酱肚 braised pork tripe with soy sauce
红油肚丝 boiled shredded tripes with chilli/chili oil
凉拌肚丝 shredded tripes with soy sauce
凉拌腰片 boiled liver with salt; salted liver
拌腰片 boiled liver with salt; salted liver
酱牛肉 braised beef with soy sauce; spiced beef
红油牛筋 boiled beef tendons with chilli/chili oil
咸水羊肉 boiled mutton with salt; salted mutton
凉拌鸡丝 shredded chicken with soy sauce
白片鸡 sliced steamed chicken
盐水鸡 boiled chicken with salt; salted chicken
童子油鸡 boiled tender chicken with soy sauce; soy tender chicken
白沾鸡 boiled tender chicken with soy sauce; soy tender chicken
白斩鸡 boiled tender chicken with soy sauce; soy tender chicken
蚝油白鸡 boiled chicken with oyster sauce
白片鸡 boiled tender chicken slices
红油鸡丁 boiled diced chicken with chilli/chili soil
麻辣鸡 boiled chicken with chilli/chili and wild pepper sauce
卤鸡杂 boiled chicken giblets with spices; spiced chicken giblets
酱鸡 braised chicken with soy sauce
酱鸭 braised ck with soy sauce
盐水鸭 boil ck with salt; salted ck
盐水鸭肝 boiled ck liver with salt; salted ck liver
卤鸭 boiled ck with spices; spiced ck;
pot-stewed ck in soy sauce
卤鸭翅 boiled ck wings with spices; spiced ck wings
姜芽鸭片 boiled sliced ck with ginger
红油鸭丁 boiled diced ck with chilli/chili oil
咸鱼 salted fish
熏鱼 smoked fish
姜汁鱼片 boiled fish slices with ginger sauce
红油鱼肚 boiled fish maw with chilli/chili oil
红油虾片 boiled prawn slices with chilli/chili oil
凉拌海带 shredded kelp with soy sauce
凉拌海蛰 shredded jelly-fish with soy sauce
小葱拌豆腐 bean curd mixed with chopped green onion
凉拌豆芽菜 bean sprouts salad
凉拌干丝 shredded dried bean curd salad
卤香干 boiled bean cheese with spices; spicy bean cheese
酸黄瓜 pickled cucumber
酱黄瓜 pickled cucumber with soy sauce
泡菜 pickles; pickled vegetables; sauerkraut
朝鲜泡菜 kimchi
酱菜 pickles; pickled vegetables
小菜 pickles; pickled vegetables
咸菜 pickles; salted vegetables
酸菜 pickled Chinese cabbage
⑶ 英语作文：写一段话，介绍你的创意食谱。（30个单词以下）（中文也要写）
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：面粉200g、薄荷1小把、鸡蛋1只、炒香白芝麻1小匙
调料：精盐、白糖、胡椒粉
做法：
1.浸准备好材料，将薄荷洗净取叶，鸡蛋去壳磕入碗中打散。
2.将面粉添加清水调成稠度适宜的面糊，调入盐、糖、胡椒粉搅匀。
3.将打散的蛋液倒入面糊中，充分搅匀。
4.将薄荷叶手撒成碎片加入鸡蛋面糊中。
5.煎锅烧热刷上一层薄油，将适量的面糊舀入锅中，转动锅身使其平铺，稍加凝固后将炒香白芝麻撒在面上。
6.煎至蛋饼凝固底面稍微焦黄，翻个面将蛋饼稍煎即可起锅，依此法将所有薄荷蛋饼摊好，切块装盘即可。
⑷ 跪求一篇介绍菜谱的英语作文~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葱段; 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葱段Add to pan with炒香, then Add cabbage off speculation of Health, Shop at bowl with stand.
5,锅烧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 给老板介绍学习做饭的培训学校英语作文
自己写的，水平不高，不保证完全没有语法或者词汇错误。 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. 译文：我经常在网上学习。我通过观看学习网站的视频学到许多有用的知识，并且不用支付任何费用。观看视频学习的优点是我可以重复观看，这让我取得很大的进步。我通过浏览各种新闻网站了解到许多最新的社会事件，这让我获取更多的知识。我通过搜索引擎可以很快地得到我想要的资料，非常方便。网络是我学习的好帮手。
⑹ 用英文介绍的菜谱有哪些
Famous Peking Duck（北京烤鸭介绍） 北京烤鸭 中国传统菜谱 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）菜谱 recipes 咕咾肉 中国传统菜谱
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 急求一份用英文介绍的菜谱
The Famous Peking Duck（北京烤鸭介绍） 北京烤鸭 中国传统菜谱 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）菜谱 recipes 咕咾肉 中国传统菜谱
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 介绍几个简单的英文食谱，谢谢
晕吧`人家要的是食谱,给你一个西红柿炒蛋的
西红柿炒鸡蛋中英文菜谱
配料：
植物油，盐。注意，西红柿炒鸡蛋不用放鸡精或者味精，因为西红柿炒鸡蛋是吃一个“鲜”字，而西红柿炒鸡蛋的时候就有形成鲜味的物质析出，不需要再放提鲜的味精或者鸡精。这也是做这道菜的时候不放葱姜蒜的原因。
制作方法：
1。西红柿切成块，要大小不一，什么形状无所谓，鸡蛋打开放入碗中，打匀，放入少许的盐。
2。锅内放入适量（炒鸡蛋的时候，油放多少很关键，我的经验是放相当于鸡蛋液的2／3）的油，等油热了的时候，（我后面详细讲如何判断油的温度），倒入鸡蛋液，注意这个时候，鸡蛋液会自然的凝固，不要动，等到这个鸡蛋液都凝固的时候（要小心油干了，造成鸡蛋糊了），用饭铲（也叫炒勺）从鸡蛋的边缘轻轻进入，将鸡蛋翻过来，煎一下，等两面的颜色都呈现金黄的颜色时候，把鸡蛋从锅里取出来（也可以不取，不过等熟练以后再说吧），这个时候锅里面应该还有一些油，把西红柿翻进去，翻炒几下，由于西红柿里面含有大量的水分，会有水份析出，这个时候把炒好的鸡蛋放进去，放入少许盐，翻炒几下，出锅。ps：有人喜欢做的时候，放一些水进去，本人不推荐，其实西红柿里的水份完全够用了，不用放水。还有，现在的西红柿质量不好，炒出来的菜不甜还有些苦味，出锅的时候可以适量放一些白糖。
西红柿炒鸡蛋英文菜谱:
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 谁有中英文菜谱
中英文菜名对照 中餐菜谱
肉类 Meat
白切肉 boiled pork sliced
白扣羊肉 boiled mutton
爆牛肚 fried trips
扁豆肉丝 shredded pork and french beans
冰糖肘子 pork jiont stewed with rock sugar
菠萝香酥肉 sweet-and-sour pork with pineapple
叉烧肉 bbq pork(cantonese tyle)/grilled pork
炒腊肉 stir-fried smoked pork
炒木须肉 fried shreds of pork,fungus and eggs ,meat with omelet and fungus
炒里脊丝 saute pork fillet shreds
炒肉片 fried pork sliced
炒肉丁 fried meat cubes
炒肉丝 fried shredded pork
炒猪肝 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
葱爆肉丁 sliced pork with scallion
葱爆肉粉丝 pork slices with vermicelli
葱爆羊肉 fried mutton slice with green scallion
葱头牛肉丝 shredded beef with onion
脆皮三丝卷 crisp rolls of pork,sea-cucumber and bamboo shoots
冬笋炒肉丝 asute shredded pork with bamboo shoots
冬菇猪蹄 pig’s trotters with mushrooms
冬菜扣肉 steamed spicy cabbage abd pork
豆瓣牛肉 beef in chilli bean sauce
炖猪蹄 stewed pig’s trotters
粉蒸排骨 steamed spareribs with rice flower
咖哩牛肉 fried curry beef
干煸牛肉丝 sauteed beef shreds with chilli
宫爆腰花 stir-fried kidney with chilli and peanuts
古老肉 sweet-and-sour pork
蚝油牛肉 oyster sauce beef
红烧肉 stewed pork with brown sauce
红烧狮子头 stewed meatballs with brown sauce
红烧排骨 spareribs with brown sauce
红烧肘子 pork leg braised in brown sauce
红烧蹄筋 braised tendon with brown sauce
红烧牛肉 beef with brown sauce
红烧羊肉 mutton braised in brown sauce
红油肚丝 shredded tripe with chilli sauce
滑肉片 sliced prok with cream sauce
滑溜里脊 saute fillet with thick gravy
花椒牛肉 cayenne beef
黄瓜肉丁 diced pork with cucumber
回锅肉 stir-fried boiled pork slices in hot sauce .twice-cooked pork slices
回锅辣白肉 white meat in hot sauce
家乡熏蹄 home-made pig’s trotters
酱肉 braised pork weasoned with soy sauce
酱牛肉 spiced beef
酱爆肉 fried sliced pork with soy sauce
酱爆肉丁 fried diced pork in soy sauce
酱爆肉丝 shredded pork with soy sauce
酱猪肘 spiced pig’s leg
酱猪肚 spiced pig’s tripe
椒酱肉 mixed meat with chilli
韭黄肉丝 shredded pork with chives
烤乳猪 roasted sucking pig
烤猪肉 roast pork
烤牛肉 roast beef
扣肉 braised meat
辣子肉丁 diced prok with green pepper
栗子红烧肉 braised pork with chestnuts
蚂蚁上树 vermicelli with spicy minced pork
梅干菜扣肉 steamed pork with preserved vegetables
焖牛肉 pot roast beef
米粉蒸肉 steamed pork with fice flower
蜜汁火腿 steamed ham with honey sauce
扒白条 braised pork slices
排肉片 tewed pork strip
肉片 meat slice
肉丝 shredded meat
肉末 minced meat
肉丁 diced meat
肉馅 meat filling
清炸猪里脊 dry-fried pork fillet
青椒肉丝 shredded pork with green pepper
青椒牛肉 fried beef with green pepper
清蒸猪脑 white steamed pig’s brain
清蒸羊肉 steamed mutton
清炖牛尾 steamed oxtail in clear soup
软炸里脊 soft-fried fillet
砂锅狮子头 meatballs in earthen-pot
砂锅丸子 meat balls en casserole
生氽牛肉片 poached beef fillet
时蔬炒牛肉 sauteed sliced beef with seasonal greens
涮羊肉 instant-boiled mutton Mongolian hot pot
手抓羊肉 boiled mutton
双冬牛肉 beef with mushroom and bambo shoots
水晶蹄膀 shredded pork knuckle in jelly
蒜泥白肉 shredded pork with garlic sauce
蒜蓉牛柳条 fillet of beef with garlic sauce
坛子肉 diced pork in pot
糖醋里脊 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
雪菜肉丝 shredded pork with salted potherb mustard
盐煎肉 fried pork with salted pepper
盐水羊肉 salted mutton
羊肉串 lamb shashlik
腰果肉丁 diced pork with cashew nuts
银芽炒牛肉 sauteed beef and sprouts in satay sauce
鱼香肉丝 shredded pork with garlic sauce
炸丸子 deep-fried meatballs
炸肉茄夹 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
蘑菇鸡片: mogu gaipan
左公鸡: general Tso‘s chicken
捞面、炒面: lou mein,
杂碎: chop sue
签语饼：fortune 小甜饼
鸡鸭类 chicken and ck
白斩鸡 boiled chicken
棒棒鸡 chicken cutlets in chilli sauce
荸荠鸡片 saute chicken slices with water chestnuts
北京烤鸭 roast beijing ck
拆骨鸡 boneless chicken
炒鸡片 stir-fried chicken slices
陈皮鸡 chicken with orange flavor
葱油白鸡 boiled chicken with scallion
脆皮鸡 deep fried chicken with crisp skin
冬笋鸡片 saute sliced chicken with bamboo shoots
富贵鸡 steamed chicken with stuffing
芙蓉鸡片 chicken slices with eggwhite puffs
宫保鸡丁 sauted chicken cubes with chilli and peanuts
贵妃鸡 chicken wings and legs with brown sauce
蚝油扒鸭 grilled ck in oyster
红扒鸡 braised chicken in brown sauce
红糟鸭片 ck slices in wine sauce
葫芦八宝鸡 gourd-shaped chicken in stuffing
烩鸭掌 braised ck webs
酱鸡 chicken simmered in brown sauce
酱爆鸡丁 quick-fried diced chicken in bean sauce
椒盐鸡 chicken with spicy salt
叫化鸡 beggar’s chicken(baked chicken)
口蘑鸡块 chicken stew with mushrooms
辣椒炒鸡块 stir-fried diced chicken with green pepper
栗子鸡 stewed chicken with chestnuts
明炉烧鸭 barbecued ck with sweet paste
南京板鸭 steamed nanjing ck
汽锅鸡 yunnan-style steamed chicken
清蒸全鸡 steamed whole chicken in clear soup
砂锅鸡 chicken en casserole
烧鸡 grilled chicken
糖醋鸡条 sweet and sour chicken cutlets
油淋鸡 boiling oil scalded chicken
五香鸡 spiced chicken
香酥鸡 savoury and crisp chicken
熏鸡 smoked chicken
醉鸡 wined chicken
炸鸡卷 fried chicken rolls
樟茶鸭 smoked ck
纸包鸡 chicken wrapped in cellophane
云腿鸡片 stir-fried chicken and ham
饭类
稀饭 Rice porridge
白饭 Plain white rice
糯米饭 Glutinous rice
蛋炒饭 Fried rice with egg
面类
刀削面 Sliced noodles
麻辣面 Spicy hot noodles
乌龙面 Seafood noodles
板条 Flat noodles
榨菜肉丝面 Pork , pickled mustard green noodles
米粉 Rice noodles
汤类
紫菜汤 Seaweed soup
牡蛎汤 Oyster soup
蛋花汤 Egg & vegetable soup
鱼丸汤 Fish ball soup
点心
臭豆腐 Stinky tofu (Smelly tofu)
油豆腐 Oily bean curd
虾球 Shrimp balls
春卷 Spring rolls
蛋卷 Chicken rolls
肉丸 Rice-meat mplings
火锅 Hot pot
割包 Steamed sandwich
蛋饼 Egg cakes
豆干 Dried tofu
韭菜盒 Fried leek mplings
水晶饺 Pyramid mplings
烧饼 Clay oven rolls
油条 Fried bread stick
水饺 Boiled mplings
馒头 Steamed buns
饭团 Rice and vegetable roll
皮蛋 100-year egg
咸鸭蛋 Salted ck egg
豆浆 Soybean milk
油饭 Glutinous oil rice
卤肉饭 Braised pork rice
地瓜粥 Sweet potato congee
冬粉 Green bean noodle
炒米粉 Fried rice noodle
馄饨面 Wonton & noodles
麻酱面 Sesame paste noodles
鸭肉面 Duck with noodles
鳝鱼面 Ecl noodles
牡蛎细面 Oyster thin noodles
贡丸汤 Meat ball soup
蛤蜊汤 Clams soup
酸辣汤 Sweet & sour soup
馄饨汤 Wonton soup
猪肠汤 Pork intestine soup
肉羹汤 Pork thick soup
鱿鱼汤 Squid soup
花枝羹 Squid thick soup
虾片 Prawn cracker
碗糕 Salty rice pudding
肉圆 Taiwanese meatballs
牡蛎煎 Oyster omelet
红豆糕 Red bean cake
绿豆糕 Bean paste cake
糯米糕 Glutinous rice cakes
萝卜糕 Fried white radish patty
芋头糕 Taro cake
麻辣豆腐 Spicy hot bean curd
筒仔米糕 Rice tube pudding
爱玉 Vegetarian gelatin
麻花 Hemp flowers
糖葫芦 Tomatoes on sticks
长寿桃 Longevity Peaches
芝麻球 Glutinous rice sesame balls
双胞胎 Horse hooves
中国菜谱的英文翻译
家庭特色菜(鸡、鸭、乳鸽)
香妃鸡(Steamed chicken with saltedsauce)
糖醋鸡块（Chicken in sweet and sour sauce）
三杯鸡翼（Chicken wings in three cups sauce）
赛海蜇拌火鸭丝（Shredded roast deck with wnow fungus)
杂菜拌鸭脷(Duck tongues with assorted Vegetables)
卤炸乳鸽(Deep-frie pigeon in spiced sauce)
蜜糖子姜鸡（Honey chicken with ginger shoors)
苹果咖喱鸡(Curry chicken with apple)
百花凤翼（stuffed chicken wings with shrimp paste)
香荽鸭翼(Duck wings with coriander)
陈皮鸭脷(Fried ck tongues with tangerine peel)
家庭特色菜(猪、牛)
镬仔叉烧(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)
香辣猪扒(Fried chilili pork chops)
云腿芥菜胆(Mustard green with ham)
荔枝炒牛肉(Stir-fried beef with lychee)
卤牛腩(Brisket of beef in spiced sauce)
菠萝牛仔骨(stir-fried ox ribs with pineapple)
核桃肉煲牛0汤(Beef shin soup with walnut)
家庭特色菜(鱼、虾、龙虾、蟹、膳)
蒸鱼尾(Steamed fish tail)
椒盐焗0鱼(Baked pomeret with chilli and salt)
洋葱煮鱼(frie fish with onion)
咸酸菜煮鱼(Flsh with salted mustard cabbage)
酸菜鱼头煲(sour and chilli fish gead pot)
干炸多春鱼(Deep-fried snapper)
榄仁炒鱼环(Fried minced dace with olive seeds)
黑豆煲鱼头汤(Fish head soup with black beans)
苹果煲生鱼汤(Apple and San-yu soup)
北芪生鱼汤(Pak-kei and san-yu soup)
粟米鱼羹(Garoupa and sweet corns soup)
蒜蓉蟠龙虾(Prawns in garlic sauce)
辈翠玉如意(Stuffed yu-ear with shrimp paste)
黑白分明(Fried shrimp balls With black and white sesame seeds)
菜花虾羹(Shrimps and broccoli soup)
京酱龙虾球(Lobster balls in sweet bean sauce)
炸酿龙虾(Fried stuffed lobsters)
辣椒炒蟹(Fried crabs in chilli sauce)
酱油蟹(Crabs in soy sauce)
醋溜蟹(Crabs in sour sauce)
清汤蟹肉(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)
鸭汁炆鱼唇STEWEN FISH SNOUT WITH DUCK SAUCE
鱼唇羹THICKENED FISH SNOUT SOUP
珧柱扒豆苗PEA SHOOTS WITH CONPOYS
蚝豉炆冬菇STEWED BLACK MUSHROOMS WITH DRIED OYSTERS
发财好市汤DRIED OYSTERS AND BLACK MOSS SOUP
XO辣椒酱 XO CHILLI SAUCE
马拉盏炒菜 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
素香粉丝 FRIED VERMICELLI IN HOT BEAN SAUCE
素什锦 MIXED VEGETABLES
香芒烧茄子 BRALSED EGGPLANTS WITH MANGO
雪菜拌花生 DEEP- FRIED RED-IN-SNOW AND PEANUT
薯仔煲冬菇汤 POTATO AND BLACK MUSHROOM SOUP
中式午餐(Chinese Lunch)
abalone鲍鱼
hot pot火锅
roast ck烤鸭
sea cucumber海参
cashew chicken腰果鸡丁
shark fin soup鱼翅汤
grouper石斑鱼
rice wine米酒
sautéed prawns炸明虾
steamed rice饭
celery芹菜
crab蟹
fish balls鱼丸
lobster龙虾
shrimp虾子
roast suckling pig烤乳猪
Chinese mushroom香菇
hair vegetable发菜
lotus root莲藕
scallop干贝
sweet and sour pork糖醋排骨
carrot胡萝卜
中式晚餐(Chinese Dinner)
almond junket杏仁豆腐
jellyfish海蜇
barbecued pork buns叉烧包
mustard芥末
bean vermicelli粉丝
chilli sauce辣酱
oyster sauce蚝油
won ton云吞/馄饨
shrimp omelet虾仁炒蛋
red bean dessert红豆汤
Chinese ham中国火腿
steamed open mplings烧卖
Chinese sausage腊肠
1000 year old egg皮蛋
custard tart蛋塔
glutinous rice糯米
spring rolls春卷
sweet soup balls汤圆
stuffed mplings饺子
spare ribs排骨
西式午餐(Western Lunch)
apple pie苹果馅饼
chicken nugget炸鸡块
double cheeseburger双层奶酪汉堡
French fries炸薯条
hot dog热狗
ketchup蕃茄酱
napkin纸巾
pizza披萨（意大利薄饼）
sandwich三明治
straw吸管
biscuits小面包，甜饼干
cream奶油
doughnut炸面团
hamburger汉堡
ice-cream sundae冰淇淋圣代
mill shake奶昔
pepper胡椒粉
salt盐
sausage香肠
tray拖盘
西式晚餐(Western Dinner)
baked potato烤马铃薯
cake蛋糕
chocolate pudding巧克力布丁
corn-on-the-cob玉米棒
fish pie鱼馅饼
meatballs肉丸
roast beef烤牛肉
salad色拉
spaghetti意大利面条
wine酒
waiter服务生
cheese奶酪
coffee pot咖啡壶
crackers咸饼干
mashed potato马铃薯泥
pork chop猪排
roast chicken烤鸡
soup汤
steak牛排
beer啤酒
这个呢~~
⑽ 写一篇介绍学校一星期的菜单的英语短文,不少于50词
写一篇介绍学校一星期的菜单的回英语短答文
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.