東坡肉英語怎麼翻譯

『壹』 東坡肉英文怎麼寫

Dongpo meat

『貳』 東坡肉，羊肉泡饃用英語怎麼說

東坡肉
[名]
Dongpo
pork;
羊肉泡饃
[詞典]
Pita
Bread
Soaked
in
Lamb
Soup;
[例句]最出名的有手抓羊肉，牛羊雜碎，羊肉水餃、黃燜羊肉、羊肉泡饃等。
The
most
famous
of
Shouzhua
mutton,
Chop
Suey
of
cow
and
sheep,
lamb
mplings,
stew
lamb,
Mutton
and
Bread
Pieces
in
Soup,
and
so
on.

『叄』 英語東坡肉 做法 ··求中文翻譯

一面翻譯，一面學習東坡肉的做法，一舉兩得。譯文如下：

將豬肉放內在沸水中焯一下，容把水倒掉。
將豬肉放回鍋里，加水至淹沒豬肉。水開後，小火燜30分鍾。將鍋加熱，放入各種調料做汁。充分攪和，將其煮沸。放進豬肉，用中火將豬肉的每一面分別煮幾分鍾。取出豬肉，瀝干。將剩餘調料汁放進小盤里備用。將茶葉在熱水中浸泡幾分鍾，取出茶葉，放在一邊。將豬肉再次放進盛水的鍋里------如果需要的話，加水至淹沒豬肉。放進茶葉，小火燜30分鍾。
將蔥干放到蒸鍋的底部。將豬肉放進蒸鍋。蒸2個小時，蒸一個小時後將豬肉翻個（由於蒸的時間較長，有可能要給蒸鍋添水）。
在蒸熟前的5分鍾將花椰菜（介蘭）放進蒸鍋（如果蒸鍋里沒有地方放花椰菜，在別處將花椰菜用水煮3分鍾）。
取出豬肉，放到盤子里，用花椰菜將豬肉圍起來。將小盤里的調料汁重新加熱，在收汁時要不斷添加調料汁並攪拌。將調料汁倒在豬肉上，上菜啦！
用嫩薑片加以點綴，嫩薑片是可以食用的。

翻譯完畢，哈喇子流了一地 。。。

『肆』 翻譯一段英語 關於東坡肉

這道菜的名字命名，崇敬宋代詩人，畫家和書法家蘇軾，誰應該有發明，或至少它的版啟發。這肉應權該是如此的溫柔，你可以很容易地用筷子撬在小塊它拿走。由於它是由一批豬肉肚子板，有大量的脂肪，但長時間烹調時間（3-1/2小時）在其油膩的脂肪SAN的結果。吃脂肪少的為您選擇。隨附的生薑，熟花椰菜顯然也有助於抵消脂肪。您將需要至少4個小時，使東坡在此期間，豬肉燉是兩次，燉，蒸

『伍』 求英語翻譯

Cross the bridge noodle allusions legend has it that a scholar in the South Lake Island School, scholar wife every day through the stone bridge to the husband to send meal. One day, his wife read husband studying hard, with a strong and fat hen, into the tank, is preparing dinner for her husband, because have something fails to send. When she finished, found the soup or warm, originally is a layer of butter covering the soup thick, the heat insulation effect. So they wear trail, walking along the stone bridge, to her husband, put vermicelli into hot chicken soup after soaking, remove immediately into the bowl, he ate very satisfied. The matter was pass from mouth to mouth with approbation, people to praise the good wife, then this kind of food called "bridge noodle". Dongpo's braised pork allusions to the 1088 ad, West Lake for a long time without rectification is declining, the government spent a lot of money in West Lake but without success. The satrap who wanted to waste of lakes. The critical moment Su Dongpo again to Hangzhou prefecture. Su Dongpo that "Hangzhou is West Lake, such as the shape", is definitely not to waste. He lead the Hangzhou people to dredge the West Lake, eventually led to the return of West Lake to the youth. The people of Hangzhou have be indebted forever, beat gongs and sound drums, raise pig Tam wine to Taishou fu. Su Dongpo can not afford to decline, to accept. In the face of the piles of pork, he called home chef to chop the meat into cubes, stewed pork method with their hometown Sichuan Meishan, combined with Hangzhou people's taste characteristics, add ginger, green onion, sugar, cooking wine, soy sauce, simmer the stew to tender and crisp rotten, and then according to dredge the West Lake's roster of migrant workers, every one, the meat will be distributed. Migrant workers enjoy the Su Prefecture sent pork braised in brown sauce, taste unusual feeling, have called for the "Dongpo's braised pork". There is a restaurant boss suddenly have a brain wave, trying to please viceregal palace chef, made "Dongpo's braised pork" according to Su Dongpo's method, so the hotel from the customers, especially business Xinglong. Other restaurants as followed, for a time, size of restaurants sell by date "Dongpo's braised pork", "Dongpo's braised pork" then became the first Hangzhou dishes. Later, "Dongpo's braised pork" more widespread, more refined, has become a famous dish in the country. Pork Lungs in Chili Sauce in three hours of an Han (now Nanchong city) is a pair of husband and wife two people, opened a small hotel in the Jialing River state, mainly for the ferry commuters to eat, when the river fishing, boat and ship more, around the business is booming, "in the Brazil Prefecture Zhang Fei" often come here to drink, the feeling here dish taste very taste of beauty, particularly praised the two couple craft, praise the two couples craft is very special, so the "husband and wife" two word naming, will this dish called "Pork Lungs in Chili Sauce" Pork Lungs in Chili Sauce delicate, spicy, fragrant, sweet, fresh delicious, aftertaste; and referrals to brother Liu Bei, do the imperial offerings of food, the name Pork Lungs in Chili Sauce.絕對正確

『陸』 請用英語介紹「東坡肉」的來歷

It is said that Su Dongpo came to Aicheng at the time of collecting wind and saved a child from heatstroke. The parents bought two kilograms of pork and returned with straw to inquire about his taste.

相傳蘇東坡於采風之時來到艾城，救了一個中暑的兒童。父母便買了豬肉兩斤，用稻草拎回來，詢問他的口味。

It happened that Su Dongpo was writing poems and saying, "Hehe, grass, pearls, heartfelt fragrance..."

恰逢蘇東坡在作詩填詞，口中念著：「禾、草、珍珠、透心香……」

After listening, the farmer thought he was telling him to put the meat and straw aside and cook them thoroughly.

農夫聽後，以為是叮囑他將肉和稻草擱置一起煮，並煮透。

At the time of the meal, Dongpo was surprised to see that the meat was a whole piece and not cut. Originally, what the farmer saw and heard in the morning was "cook the grass thoroughly and fragrantly".

吃飯之時，東坡見肉為一整塊，並未切開，感到詫異。原來，農夫早上所見所聞為「和草整煮透心香」。

He thought that he liked cooking like this, so he made a dish mixed with straw aroma, unexpectedly, by mistake. Later generations called this dish "Dongpo meat".

以為他喜歡如此烹飪，便為之，沒想到，誤打誤撞，做出了一道摻雜著稻草香氣的菜餚。後人便把這道菜叫做「東坡肉」。

(6)東坡肉英語怎麼翻譯擴展閱讀

關於東坡肉的另一傳說：

據傳蘇東坡在杭州做官時，組織民工在西湖築了一道堤，為老百姓做了一件好事。為了感謝蘇東坡，那年過春節，城裡男女老少抬豬擔酒來給他拜年。

盛情難卻，蘇東坡便收下了豬肉。後來，他叫人將豬肉切成方塊，燒得紅酥酥的，然後按民工的花名冊，挨家挨戶把肉分送給他們過年。老百姓看到蘇東坡不忘民工，越發愛戴他，把他送來的肉叫「東坡肉」。吃起東坡肉來更覺味道鮮美。

那時杭州有家大菜館，菜館老闆見人們誇說東坡肉好，就和廚師商量，也把肉切成方塊，燒得紅酥酥的，掛出「東坡肉」的牌子。

牌子一掛出來，那家菜館的生意就興隆極了，從早到晚，顧客不斷。每天殺十頭大肥豬都不夠賣。別的菜館看得眼紅，也都學著做了起來。一時間，大小菜館家家上市東坡肉。

再說蘇東坡為人正直，不畏權貴，朝廷中的一班奸臣對他恨得咬牙切齒，聽說他受到杭州老百姓愛戴，心裡更不舒服。他們當中有個御史，喬裝打扮到杭州，存心來找蘇東坡的岔子。御史到了杭州，在一家飯館吃飯。堂倌遞上菜單請他點菜。

他接過來一看，頭一樣菜就是「東坡肉」。於是他皺起眉頭想了想，不覺高興得拍著桌子大叫：「我就要點這個菜。」他吃過東坡肉，覺得味道真是不錯，向堂倌一打聽，知道東坡肉家家菜館都有。於是，就把杭州所有菜館的菜單，統統收集來，之後，便興沖沖地回京去了。

御史回到京城，馬上就去見皇帝，說：「皇上呀，蘇東坡在杭州貪贓枉法，壞事做絕，老百姓恨不得要吃他的肉！」皇帝問：「你怎麼知道？可有什麼證據？」

御史就把那一大沓油膩膩的菜單呈了上去。皇帝本來就是個糊塗蛋，他一看菜單，也不分青紅皂白，立刻傳下一道聖旨，將蘇東坡革掉官職，發配到海南去。

蘇東坡革職充軍之後，杭州的老百姓忘不了他的好處，仍像過去一樣贊揚他，把他疏浚西湖築的堤稱為「蘇堤」，還把東坡肉公推為杭州第一道名菜。

『柒』 有誰知道杭幫菜,川菜,西湖醋魚,東坡肉英文都是什麼

Hun Chou Food
Si Chun Food
West Lake Vinegar Fish
Tone Po Meet

回答補充：
Vagrant's Chicken

『捌』 我做了許多好吃的菜,比如麻婆豆腐、宮保雞丁、東坡肉英語翻譯

我知道哈：
西湖醋魚West Lake Fish in Vinegar Gravy
麻婆豆腐Mapo Tofu
宮保雞丁Kungbao chicken
參考資料：

『玖』 東坡肉，用英語怎麼說

東坡肉：Dongpo Pork/Dong-Po Pork
Lacquered Pork

『拾』 如何用英語介紹東坡肉的做法

Blanch pork in a pot of boiling water. Throw out water.
Put pork back in pot and cover with water. Bring to a boil, and simmer for 30 minutes.
Heat a wok and add sauce ingredients. Mix well and bring to a boil. Add pork and cook each surface for a few minutes over a medium heat. Remove pork and drain well. Pour remaining sauce into a small saucepan and set aside.
Clean and drain wok. Heat vegetable oil to a medium heat. Fry pork on all sides until it is well browned, making sure skin side is a little crispy.
Steep tea leaves in hot water for a couple of minutes, remove and set aside. Place pork in pot of water again– up water if necessary. Add tea leaves and simmer for 30 minutes.
Place scallion stalks on bottom of a steamer. Transfer pork to steamer. Steam for 2 hours, turning pork after 1 hour (because of long steaming time, you may need to replenish steamer water).
Add broccoli to steamer for final 5 minutes of cooking time (boil it separately for 3 minutes if there is no room in steamer.
Remove pork to a serving dish and arrange broccoli around it. Reheat sauce in saucepan, adding and stirring in thickener. Pour over pork and serve.
Garnish with young ginger slivers, which are meant to be eaten.
Notes:
The leftover simmer water makes a good pork stock.