特色菜用英语怎么说？特色菜用英语介绍做法

牵着乌龟去散步万象 2025-03-23 8 0

大家好，关于特色菜用英语怎么说很多朋友都还不太明白，今天小编就来为大家分享关于特色菜用英语介绍做法的知识，希望对各位有所帮助！

本文目录

特色菜用英语怎么说？特色菜用英语介绍做法-第1张图片-

特色菜用英语介绍做 *** **
中国八大菜系英语是怎么说的
今日特菜英语怎么说

一、特色菜用英语介绍做 *

主料：猪里脊肉300克姜丝5克葱丝20克香菜10克精盐、料酒、酱油、白糖、醋、味精、鲜汤、水淀粉、色拉油各适量。

1.猪里脊肉改刀成7厘米长、5厘米宽、0.2厘米厚的 *** ，用精盐、料酒拌匀码味；用水淀粉及少许色拉油调成稠糊；另用酱油、白糖、醋、味精、鲜汤、水淀粉等对成滋汁。

2.炒锅置火上，放入色拉油烧至六七成热，先将码好味的肉片与稠糊拌匀，再一片片展开，逐一下入锅中，炸至外酥内嫩时捞出沥油。

3.锅留底油，投入姜丝、葱丝炸香，下入炸好的肉片，烹入滋汁，翻拌均匀后起锅装盘，撒上香菜即成。

salad oil respectively right amount.

1. The pig fillet meat cut into slice, becomes 7 centimeters long, 5 centimeters widths, 0.2 centimeter thick big piece, with the refined salt, the cooking wine mixes *** nly the code taste; Water used starch and little salad oil f *** nishing he *** y paste; Uses the soy sauce, the white sugar, the vinegar, the monosodium gluta *** te, the fresh soup, the water starch in addition and so on to Cheng Zizhi.

2. The wok sets at on the fire, puts in the salad oil to b *** n to 67 tenths heat, first mixes *** nly the code good taste sliced meat and the he *** y paste, then one piece by piece launches, under enters in one by one the pot, explodes crisp in is tender to outside when bails out drainings the oil.

3. refilloil in the pot, invests Jiang Si, the onion silk explodes the fragrance, gets down enters explodes the good sliced meat, boils into incites the juice, after t *** ns mixes *** n pot chargging, scatters.

二、中国八大菜系英语是怎么说的

We often talk about the"eight *** jor cuisines" of traditional Chinese food, including"Lu, Sichuan, Su, Yue, Fujian, Zhejiang, Xiang, and Hui". They were born due to differences in cli *** te, geography, history, products and food customs, resulting in the evolution of eight of the most influential regional cuisines.

Cantonese cuisine, also known as Cantonese cuisine, originated in Guangdong Province. Cantonese cuisine uses 21 cooking methods such as steaming, frying, frying, stir-frying, boiling, roasting and stewing. Its representative dishes include: soup, seafood, siu *** i, *** rinade, wontons, roasted c *** d, etc.

Sichuan cuisine is famous for its spiciness, mostly using pork, fish, beef and tofu as raw *** terials. Representative dishes of Sichuan cuisine include Kung Pao chicken, *** po tofu, dandan noodles, etc.

Su cuisine is *** inly composed of fo *** fl *** ors: Huaiyang cuisine, Nanjing cuisine, Su Xi cuisine and Xuhai cuisine. Jiangsu cuisine originated more than 2,000 years ago, and its characteristi *** are: a wide range of ingre *** nts, *** inly fresh seawater in rivers and lakes; There are *** ny cooking methods. Famous dishes include salted duck, crab yellow lion's head, squirrel cinnamon fish and so on.

Hunan cuisine is finely prepared, with varied tastes and a wide variety; The color is he *** y and colorful, and it is affordable; The preparation method is known for simmering, stewing, waxing, steaming and stir-frying. Representative dishes of Hunan cuisine include chopped pepper fish head, stir-fried meat with chili pepper, etc.

Shandong cuisine is generally called Lu cuisine and is a specialty dish of Shandong Province. Shandong was one of the earliest birthplaces of Chinese civilization, so the style of Lu cuisine set the tone for the s *** rounding areas, especially northern Chinese cities. Nowadays, Shandong dishes are mostly *** de of various seafood and vegetables, a *** ocating rapid stir-frying.

Zhejiang cuisine, referred to as Zhejiang cuisine, has a light taste and does not get greasy, focusing on the original taste of ingre *** nts. Zhejiang cuisine has fo *** characteristi *** : exquisite selection of ingre *** nts, unique cooking, attention to the original taste, and fine production.

Hui cuisine, dishes mostly use local ingre *** nts, with Huangshan mountain treas *** es and game as the top. In terms of cooking methods, it is good to use b *** ning, stewing, steaming, he *** y color, he *** y heat, and retain the nutrients of food. The classic dishes of Hui cuisine include stinky *** ndarin fish, stewed t *** tle, wenzheng bamboo shoots, eda *** me tofu and so on.

Fujian cuisine originated in Fujian Province and is famous for cooking mountain and sea delicacies, especially"fragrant" and"taste", light and fresh. Fujian kitchen knife work is rigorous, pay attention to the heat, pay attention to soup, and occasionally use fruits as fishy and depleting *** terials. Representative dishes include Buddha jumping off the wall and lychee meat.

我们常说的中国传统饮食“八大菜系”，包括“鲁、川、苏、粤、闽、浙、湘、徽”。它们的产生是由于气候、地理、历史、物产及饮食风俗的不同，从而演变出了八种更具影响力的地方菜系。

1.粤菜。粤菜，又称广东菜，源于广东省。粤菜运用蒸、煎、炸、炒、煮、烧、炖等21种烹调 *** 。其 *** 菜品有：汤品、海鲜、烧麦、卤味、馄饨、烧腊等。

2.川菜。川菜以麻辣驰名，多用猪肉、鱼、牛肉、豆腐为原料。川菜 *** 菜品有宫保鸡丁、麻婆豆腐、担担面等。

3.苏菜。苏菜主要由淮扬菜、南京菜、苏锡菜和徐海菜四种风味组成。江苏菜起源于二千多年前，其特点是：用料广泛，以江河湖海水鲜为主；烹调 *** 多样。著名的菜肴有盐水鸭、蟹黄狮子头、松鼠桂鱼等。

4.湘菜。湘菜 *** 精细，口味多变，品种繁多；色泽上油重色浓，讲求实惠；制法上以煨、炖、腊、蒸、炒诸法见称。湘菜 *** 菜品有剁椒鱼头、辣椒炒肉等。

5.鲁菜。山东菜一般称为鲁菜，是山东省的特色菜。山东是中国最早的文明发祥地之一，因此鲁菜的烹饪风格给周边地区——尤其是中国北方城市定下了基调。如今，山东菜肴多以各类海鲜、蔬菜为原料，主张急火快炒。

6.浙菜。浙江菜，简称浙菜，口味清淡不腻，注重食材的本味。浙菜具有四个特点：选料讲究，烹饪独到，注重本味， *** 精细。

7.徽菜。其菜品多采用本地食材，以黄山山珍、野味为上。烹调 *** 上善用烧、炖、蒸，重色泽、重火候，保留食物的营养成分。徽菜的经典菜品有臭鳜鱼、清炖甲鱼、问政山笋、毛豆腐等。

8.闽菜。闽菜发源于福建省，以烹制山珍海味而著称，尤以“香”、“味”见长，淡爽清鲜。福建菜刀工严谨，讲究火候，注重调汤，偶用水果作为去腥去膻的材料。 *** 菜品有佛跳墙、荔枝肉等。