介紹一份菜用英語怎麼說

㈠ 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.

㈡ 用英語介紹一道菜。急急急!!

Pork and Vegetable Dumplings Mix some pork,leafy vegetables and salt.Then make small circles of dough. Put the meat,leafy vegetable and salt on the dough.Close the dough around the meat. Put the mpling into a wok with hot water. Now,it's time to eat.Enjoy your delicious mplings.
豬肉和蔬菜混合
，綠葉抄蔬菜和鹽.然後把面擀成小圓圈。放在
上.周圍的肉面團，肉，多葉蔬菜和鹽。放入鍋中用熱水的餃子。現在，是時候享受您的美味餃子。

㈢ 用英語介紹一道菜

put all things in and fire. that's all

㈣ 一例菜 和一份菜有區別嗎請問「一例菜」用英語怎麼翻譯急用!

一例菜是指一種菜餚,一份菜是菜的數量,一例菜 one kind of dish 或 one dish.一份菜 a dish

㈤ 用英語寫一份簡單的菜譜

補充:這個蛋花湯應該簡單一些...
EGG DROP SOUP

INGREDIENTS:
4 cups chicken broth or stock
2 eggs, lightly beaten
1 -2 green onions, minced
1/4 teaspoon white pepper
Salt to taste
A few drops of sesame oil (optional)

PREPARATION:
In a wok or saucepan, bring the 4 cups of chicken broth to a boil. Add the white pepper and salt, and the sesame oil if using. Cook for about another minute.
Very slowly pour in the eggs in a steady stream.
To make shreds, stir the egg rapidly in a clockwise direction for one minute. To make thin streams or ribbons, gently stir the eggs in a clockwise direction until they form.
Garnish with green onion and serve.

蛋花湯
原料：
雞湯四杯，蛋兩只輕輕敲破，大蔥兩顆剁碎，四分之一茶匙白鬍椒，鹽少許，麻油（選加）
配製：
將雞湯四杯入湯鍋或炒鍋（加水）煮沸，加白鬍椒與鹽及麻油煮一分鍾，緩緩將蛋汁不間斷倒入，攪碎並順時針快速攪拌一分鍾，使之成細條帶狀，順時針輕攪直至蛋花成型。
添加蔥花即可上桌。

宮保雞丁的做法簡介
Kung Pao Chicken
(Stir-fried Diced Chicken with Chilli and Peanuts)
INGREDIENTS:
2 boneless, skinless chicken breasts, 7 to 8 ounces each
Marinade:
2 teaspoons soy sauce
2 teaspoons Chinese rice wine or dry sherry
1 teaspoon sesame oil
1 1/2 teaspoons cornstarch
Sauce:
2 tablespoons dark soy sauce
1 tablespoon Chinese rice wine or dry sherry
1 teaspoon sugar
Other:
8 small dried red chili peppers
2 cloves garlic
2 green onions (spring onions, scallions)
4 tablespoons oil for stir-frying, or as needed
1 teaspoon Szechuan peppercorn, optional
1/2 cup peanuts or cashews
a few drops sesame oil, optional

PREPARATION:
Cut the chicken into 1-inch cubes. Combine with the marinade ingredients, adding the cornstarch last. Marinate the chicken for 25 minutes.

While the chicken is marinating, prepare the sauce and vegetables: In a small bowl, combine the dark soy sauce, rice wine, and sugar.

Set aside.

Cut the chilies in half so that they are approximately the same size as the chicken cubes. Remove the seeds. Peel and finely chop the garlic. Cut the green onion on the diagonal into thirds.

Heat the wok over medium-high to high heat. Add 2 tablespoons oil. When the oil is hot, add the chicken. Stir-fry until it turns white and is 80 percent cooked. Remove from the wok.

Add 2 tablespoons oil. When the oil is hot, add the garlic and stir-fry until aromatic (about 30 seconds). Add the chili peppers and the Szechuan peppercorn if using. Stir-fry briefly until they turn dark red.

Add the sauce to the wok. Bring to a boil. Add the chicken back into the pan. Stir in the peanuts and the green onion. Remove from the heat and stir in the sesame oil. Serve hot.

㈥ 一個菜的英文介紹做法

給你一個大眾菜，英文摘自：http://yingyuzuowen.com.cn/daxue/174402197.html，中文是我翻譯的，希望對你有幫助。照片你可以輸入本菜名檢索，有很多照片。

Shredded Pork with Green Peppers
青椒肉絲

Ingredients: 原料：
300 grams (0.66 lb) pork tenderloin
100 grams (0.22 lb) green peppers
5 grams (5/6 tsp) salt
1 gram (1/4 tsp) MSG
10 grams (2 tsp) mixture of cornstarch and water
100 grams (7 tbsp) cooking oil
1 egg white
10 grams (2 tsp) cooking wine
25 grams (1 1/2 tbsp) water

300 克豬裡脊肉
100 克青辣椒
5 克精鹽
1 克味精
10 克水澱粉
100 克食用油
1 個蛋青
10 克料酒
25 克水

Directions:
做法：

1. Cut the meat into shreds 6 cm (2.4 inches) long and 0.3 cm (0.12 inch) thick and wide. Put in a bowl. Add 1 g ( 1/6 tsp) of salt and stir until mixture becomes sticky. Add the egg white and dry cornstarch and mix well. Cut the green peppers into shreds of similar size to the meat.
將肉切成6厘米長、0.3厘米厚、0.3厘米寬的細絲放入碗中，加1克精鹽攪拌上勁。然後加蛋青和干澱粉攪拌均勻。將青椒切絲備用，尺寸與肉絲相似。
2. Heat the oil to 110-135ºC (230-275ºF) and stir-fry the pork shreds until they are done. Take out and drain off the oil.
2、鍋里倒油，加熱至110-135ºC，將肉絲倒入翻炒，炒熟後盛出，蔽掉油。
3. Put 25 g (1 2/3 tbsp) of oil in the wok and stir-fry the shredded green peppers for one minute. Add the shredded pork, cooking wine, salt, MSG and water, and bring to boiling point. Put in the mixture of cornstarch and water to thicken the sauce. Take out and serve.
3、鍋里加25克食用油，將青椒下鍋翻炒1分鍾後加入肉絲、料酒、鹽、味精和水，炒至沸點，加水澱粉勾芡收汁。出鍋裝盤即可。
Features: The meat is white with a light pink tinge. While the peppers are invitingly green.
Taste: The shredded pork is tender and the green peppers crispy. The dish is salty to the right taste.
特點：肉色白里透紅，辣椒清翠欲滴。
口味：肉嫩椒脆，鹹淡適中。

㈦ 用英文介紹蔬菜

---胡羅卜
The carrot (Daucus carota) is a root vegetable, usually orange or white in color with a woody texture. The edible part of a carrot is a taproot. It is a biennial plant which grows a rosette of leaves in the spring and summer while building up the stout taproot, which stores large amounts of sugars for the plant to flower in the second year. The flowering stem grows to about 1 m tall, with umbels of white flowers.

Carrots can be eaten raw, whole, chopped or grated into salads for color, and are also often chopped and cooked in soups and stews. A well known dish is Carrots Julienne. One can also make carrot cake and carrot pudding. The greens are edible as a leaf vegetable, but are rarely eaten. Together with onion and celery, carrots are one of the primary vegetables used in a mirepoix to make various broths.

2.The pineapple---菠蘿
(Ananas comosus) is a tropical tree and fruit (berry), native to Brazil, Bolivia, Peru, and Paraguay. The tree is a bromeliad (family Bromeliaceae), a short, herbaceous perennial with 30 or more trough-shaped and pointed leaves 30–100 cm long, surrounding a thick stem. The leaves of the Smooth Cayenne cultivar mostly lack spines except at the leaf tip, but the Spanish and Queen cultivars have large spines along the leaf margins.

Pineapple contains a proteolytic enzyme bromelain, which digests food by breaking down protein. Pineapple juice can thus be used as a marinade and tenderizer for meat. The enzymes in pineapples can interfere with the preparation of some foods, such as jelly or other gelatin-based desserts. There is significant evidence pointing to the anti-inflamatory benefits of bromelain. Some have claimed that pineapple has benefits for some intestinal disorders while others claim that it helps to ince childbirth when a baby is overe. These enzymes can be hazardous to someone suffering from certain protein deficiencies or disorders, such as Ehlers-danlos. It can also be used in savory dishes to enhance digestion.

Pineapple is a good source of manganese, as well as containing significant amounts of Vitamin C and Vitamin B1.

㈧ 用英文介紹中國菜

英文：

Chinese food refers to Chinese cuisine.

There are guangdong cuisine, sichuan cuisine, shandong cuisine, huaiyang cuisine, zhejiang cuisine, fujian cuisine, hunan cuisine, anhui cuisine "eight major cuisines". In addition to the "eight major cuisines", there are also some influential cuisines in China, such as: northeast cuisine, hebei cuisine, henan cuisine, hubei cuisine, benbang cuisine, hakka cuisine, jiangxi cuisine, Beijing cuisine, halal cuisine and so on.

The tableware of Chinese food basically has cup, dish, bowl, dish, chopsticks, spoon 6 kinds. At a formal dinner, the water glass is placed on the upper left of the plate and the wine glass on the upper right. Chopsticks and spoons can be placed on a special seat or in a paper cover. Public chopsticks and spoons are best placed on a dedicated seat.

Chinese food is usually served in the following order: cold dishes, hot dishes, and finally sweet food and fruit. Before dinner, the first wet towel served to everyone is a hand towel, preferably not a face towel.

Before serving shrimp, crab, chicken and other dishes, the waiter will present a small water bowl with a floating lemon or rose petal, which is not a drink, but for hand washing. When you wash your hands, take turns to dip your wet finger, gently rinse, and then dry with a small towel.

中文：

中餐，即指中國風味的餐食菜餚。

其中有粵菜、川菜、魯菜、淮揚菜、浙菜、閩菜、湘菜、徽菜「八大菜系」。除」八大菜系「外還有一些在中國較有影響的菜系，如：東北菜、冀菜、豫菜、鄂菜、本幫菜、客家菜、贛菜、京菜、清真菜等菜系。

中餐的餐具主要有杯、盤、碗、碟、筷、匙六種。在正式的宴會上，水杯放在菜盤左上方，酒杯放在右上方。筷子與湯匙可放在專用的座子上，或放在紙套中。公用的筷子和湯匙最好放在專用的座子上。

中餐上菜的順序一般是：先上冷盤，後上熱菜，最後上甜食和水果。用餐前，服務員為每人送上的第一道濕毛巾是擦手用的，最好不要用它去擦臉。在上蝦、蟹、雞等菜餚前，服務員會送上一隻小小水盂，其中漂著片檸檬片或玫瑰花瓣，它不是飲料，而是洗手用的。洗手時，可兩手輪流蘸濕指頭，輕輕涮洗，然後用小毛巾擦乾。

(8)介紹一份菜用英語怎麼說擴展閱讀

中式菜餚大多數不會只有一種材料，通常有其他伴菜或配料襯托主菜，以做出色香味俱全的菜餚，例如烹煮豬肉，會以爽脆的綠色蔬菜做伴菜，如芹菜或青椒，襯托粉紅色、柔的豬肉。一頓飯不會只有一款菜餚，通常同時端上兩款、甚至四款菜餚，且每款菜餚都要色香味俱全，端上次序則以菜餚的搭配為大前題，通常同類的菜餚會同時端上，不會前後分別端上，總之整頓飯都要講求協調的搭配。

中餐的飲宴禮儀號稱始於周公，千百年的演進，當然不會再有「孟光接了梁鴻案」那樣的日子，但也還是終於形成今天大家普遍接受的一套飲食進餐禮儀，是古代飲食禮制的繼承和發展。中餐飲食禮儀因宴席的性質，目的而不同；不同的地區，也是千差萬別。

㈨ 用英語介紹一道菜的做法及翻譯

Fried egg
The use of materials: an egg, a little soy sauce
Practice: Break the egg and put into a bowl, and then heat the pan. Add oil to lay down the egg frying, it can be half-cooked, or cooked whole, or on both sides golden. Add some soy sauce in the egg or can sprinkle pepper,salt while fry it.

油煎荷包蛋抄
用料：雞蛋1粒，醬油少襲許
做法：將雞蛋打入碗中，燒熱鍋。放入油放下雞蛋煎，可以煎至半生熟，或全熟，或兩面金黃。放入些醬油在煎蛋時或可以灑些胡椒粉，細鹽。

㈩ 用英語介紹一個菜，要中文

北京烤鴨——
Peking Duck, or Peking Roast Duck is a famous ck dish from Beijing[1] that has been prepared since the imperial era, and is now considered one of China's national foods.

The dish is prized for the thin, crisp skin, with authentic versions of the dish serving mostly the skin and little meat, sliced in front of the diners by the cook. Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven. The meat is eaten with pancakes, spring onions, and hoisin sauce or sweet bean sauce. The two most notable restaurants in Beijing which serve this delicacy are Quanjude and Bianyifang, two centuries-old establishments which have become household names.
中文的不想翻譯了，你自己試試吧。