回鍋肉用英語怎麼介紹

⑴ 用英語介紹回鍋肉120詞左右

Nanjing is located in Chinese east , the bank of the Yangtze River, Jiangsu provincial capital. It has a long history , the famous place for scenery or historical relics is a lot of. Lining change is very big on 30 , the high building stands in great numbers , traffic is convenient and rapid. On 2005, it holds national games fairly successfully , Nanjing amicable fervency of resident of a city , Nanjing are an open modernized city and.

⑵ 回鍋肉的英文描述

Tasty dish
twice-cooked pork often with chilli seasoning
double cooked pork slices
fried pork

⑶ 回鍋肉 英文翻譯

回鍋肉（twice-cooked pork slices）

回鍋肉專double cooked pork slices

回鍋肉 stir-fried boiled pork slices in hot

回鍋辣白肉屬 white meat in hot sauce

⑷ 回鍋肉用英文怎麼說

回鍋肉自twice-cooked pork slices

回鍋肉double cooked pork slices

回鍋肉 stir-fried boiled pork slices in hot

回鍋辣白肉 white meat in hot sauce

⑸ 回鍋肉用英文怎麼說

Fried piece meat.

⑹ 英文介紹一下回鍋肉，北京烤鴨，糖醋魚

Beijing Duck
Beijing Roast Duck
Beijing Duck or Beijing Roast Duck

Beijing Roast ck is thought to be one of the most delicious dishes all over the world; most visitors coming to Beijing will never forget to have a try. Eating Peking ck is seen to be one of the two things you are absolutely supposed to do while in Beijing.

How roast ck was made?
You might want to know more about how Peking Roasted Duck is made. 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.

Special farms supply plump Beijing cks weighing an average of 2.5 kilograms each. The two famous Beijing condiment shops, Liubiju and Tianyuan, supply the dark tangy bean sauce spread on the pancakes. The fragrant sesame oil and refined sugar are also specially selected. Finally, only the wood of fruit trees such as date, peach and pear are used in the roasting process to give the meat its unique fragrance.

Select a ck with whole skin. First the cks are rubbed with spices, salt and sugar, and then kept hung in the air for some time. Cuts open the belly and draw, and then insert a 2 inch long piece of wood to support the chest bone and to stretch the skin. Hook the ck by the neck, spread diluted maltose over it. Hang the ck in an airy place to dry.
The stuffed ck is hung in the roaster and kettles of hot water are placed in front to fill out the ck. Proper timing and temperature are important and the ck is turned often enough to roast them completely and evenly. (Try 350°F turn every 15 minutes, total roasting time about 40 minutes). Roast until golden brown with rich grease perspiring outside and have a nice odor.

What is Beijing Duck Recipe?
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. It is not necessary to order extra soup, for the ck-bone soup is always included in you order. It will be served as the rear dish for the dinner.

History of Roast Duck
The art of roasting cks evolved from techniques used to prepare sucking pigs.

The history of the roast ck can be traced back to as early as the Yuan Dynasty (1206-1368) when it was listed among the imperial dishes in the Complete Recipes for Dishes and Beverages, written in 1330 by Hu Sihui, an inspector of the imperial kitchen. Details regarding the cooking process were also described in this early cookbook.

In the early 15th century, when the Ming Dynasty capital was shifted from Nanjing to Beijing, roast ck remained one of the famous dishes on imperial court menus. According to the local history, the earliest roast ck restaurant in Beijing was the old Bianyifang Restaurant, which opened ring the Jiajing reign (1522-1566). Distinct from the method in which the ck is hung from a hook in the ceiling of the oven and roasted over and roasted over burning wood, the Old Bianyifang Restaurant roasted its cks with radiant heat. The walls of the oven were first heated with sorghum stalks whereupon the ck was placed inside and cooked by the heat given off by the walls. A ck roasted in this manner is crisp to the touch and golden brown in appearance; its flesh is both tender and tasty.

During the Qianlong period (1736-1796), roast ck was a favorite delicacy of the upper classes. According to Recipes from the Suiyuan Garden, the famous cookbook written by the poet and gourmet Yuan Mei, "Roast ck is prepared by revolving a young ckling on a spit in an oven. The chefs of Inspector Feng's family excel in preparing this dish." Other scholars, after dining on roast ck, were inspired to poetry. In one collection of old Beijing rhymes (Duan Zhuci) one of the poems reads: "Fill your plates with roast ck and suckling pig." Another contemporary annotation reads: "When an official gives a banquet he will choose dishes to please each of his guests. For example, Bianyifang's roast ck…"

To satisfy the growing demand for roast ck, and with an eye on the profits to be made from a good name, many restaurants opened from a good name, many restaurants opened under the Bianyifang name. In fact, in 1926, nine roast ck restaurants in Beijing carried this name. In the late 1960s the Bianyifang Restaurant's name was changed to the Chongwenmen Roast Duck Restaurant, but in 1979 it resumed its former title. Its menu includes more than 20 traditional ck dishes, including the Four Delicacies: wing and web, liver, heart and pancreas.

Which restaurant is famous one?
The two famous restaurants that serve Beijing Roast Duck are Bianyifang Roast Duck Restaurant and Quanjude Roast Duck Restaurant, both of which have a history of over one hundred years. They represent two different schools of roasting ck. Bianyifang, founded in 1855, makes use of a close oven and straw as the fuel, which won't make flames go directly onto the ck. Before being put into the oven, a ck is filled with specially-made soup to make it possible to roast the ck outside and boil it inside at the same time.

Quanjude, a better known one, founded in 1864, uses an oven without a door. After a kind of dressing being spread all over a ck, it will be hooked up in the oven over the flame coming directly from the burning of the fruit-tree wood and it will be done in forty minutes. When roasted and dried, the ck will look brilliantly dark red, shining with oil and with crisp skin and tender meat. Because of its appearance, few people could resist the temptation of it.

The first restaurant to bear the name Quanjude opened in 1864 ring the reign of the Qing Emperor Tong. Due to its high standards, the restaurant's fame spread rapidly and for many years the supply of roast cks could hardly satisfy the demand. For this reason, the restaurant was rebuilt and expanded in 1948. In 1954 a branch (known as Hongbinlou) was opened in West Chang' an Boulevard and another in Wangfujing Street in 1959. These additions, however, still did not solve the problem, and with the opening of the Quanjude at hepingmen in 1979, it was no longer necessary to make a reservation a week in advance to taste Beijing's most famous culinary delight.

How to eat it?
First, the chef will show you the whole ck. Then, he will slice it into about one hundred and twenty pieces with both skin and meat for each. Usually the ck is served together with special pancakes, hollowed sesame bun, green onions and sweet sauce.

There is a proper way to eat 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. People say: "it's a pity to leave Beijing without trying the roast ck The taste of the roast ck is in the eating.

Beijing ck Ingredients:
One 5 to 6 pound ck
8 cups water
1 slice ginger
1 scallion, cut into halves
3 tablespoons honey
1 tablespoon white vinegar
1 tablespoon sherry
1 1/2 tablespoons cornstarch, dissolved in 3 tablespoons water
Scallions for garnish

Directions:
Clean ck. Wipe dry and tie string around neck.
Hang ck in cool, windy place 4 hours.
Fill large wok with water. Bring to boil. Add ginger, scallion, honey, vinegar, and sherry. Bring to boil. Pour in dissolved cornstarch. Stir constantly.
Place ck in large strainer above larger bowl. Scoop boiling mixture all over ck for about 10 minutes.
Hang ck again in cool, windy place for 6 hours until thoroughly dry.
Place ck breast side up on a greased rack in oven preheated to 350 degrees. Set a pan filled with 2 inches of water in bottom of oven. (This is for drippings). Roast 30 minutes.
Turn ck and roast 30 minutes more.
Turn breast side up again. Roast 10 minutes more.
Use sharp knife to cut off crispy skin. Serve meat and skin immediately on a prewarmed dish.

The ck is eaten hot with hoisin sauce rolled in Mandarin Crepes. Garnish with scallion flowerets.
(This recipe is from Madame Wong's Long-life Chinese Cookbook, reprinted courtesy of Sylvia Schulman)

⑺ 用英語介紹回鍋肉怎麼做

double-cooked pork slices
stir-fried boiled pork slices in hot sauce
twice-cooked pork often with chilli seasoning
以上內容來源於：《新漢英內大辭典容》
1,boil the meat;2,silce it into pieces;3,cook the slices with chilli seasoning.

⑻ 回鍋肉英語翻譯

回鍋肉：twice-cooked pork often with chilli seasoning

⑼ 用英語介紹回鍋肉叫花雞和麻婆豆腐

回鍋肉：double cooked pork slices
叫花雞：beggar』s chicken
麻婆豆腐：stri-fried tofu in hot sause