回鍋肉怎麼用英語介紹

㈠ 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)

㈡ 怎樣用英語介紹麻婆豆腐

麻婆豆腐介紹：

麻婆豆腐始創於清朝同治元年（1862年），在成都萬福橋邊，有一家原名「陳興盛飯鋪」的店面。

店主陳春富（陳森富）早歿，小飯店便由老闆娘經營，女老闆面上微麻，人稱"陳麻婆"。

當年的萬福橋是一道橫跨府河，常有苦力之人在此歇腳、打尖。光顧飯鋪的主要是挑油的腳夫。陳氏對烹制豆腐有一套獨特的烹飪技巧，烹制出的豆腐色香味俱全，不同凡響，深得人們喜愛，她創制的燒豆腐，則被稱為「陳麻婆豆腐」，其飲食小店後來也以「陳麻婆豆腐店」為名。

《錦城竹枝詞》、《芙蓉話舊錄》等書對陳麻婆創制麻婆豆腐的歷史均有記述。《錦城竹枝詞》雲：「麻婆陳氏尚傳名，豆腐烘來味最精，萬福橋邊簾影動，合沽春酒醉先生」。《成都通覽》記載陳麻婆豆腐在清朝末年便被例為成都著名食品。

英語對照：

Mapo tofu was founded in 1862, the first year of Tong in Qing Dynasty.

There is a shop named Chen Xingsheng Restaurant near Wanfu Bridge in Cheng.

Shopkeeper Chen Chunfu (Chen Senfu) died early. The small restaurant was managed by the landlady. The landlady's face was slightly numb.

She was known as "Chen Mafu".

The Wanfu Bridge was a bridge across the Fuhe River, where hard-working people often rested and pointed their feet.

The main visitors to the restaurant are footmen who pick up oil.Chen Shi has a unique cooking skill for cooking tofu.

The tofu proced by Chen Shi is full of color, fragrance and distinctive flavor. It is very popular among people.

The tofu made by Chen Shi is called "Chen Mapo tofu", and its catering shop later named "Chen Mapo tofu shop".

"Jincheng Zhu Ci" and "Old Records of Furong Dialect" all describe the history of Chen Mapo's creation of Mapo tofu.

"Jincheng Bamboo Branch Ci"

cloud: "Ma Po Chen's still famous, tofu baked the most delicious, Wanfu Bridge curtain shadow movement, Mr. Heguchun drunk."

Cheng General Survey" records that Chen Mapo's tofu was a famous food in Cheng in the late Qing Dynasty.

(2)回鍋肉怎麼用英語介紹擴展閱讀

麻婆豆腐的來歷：

麻婆豆腐起源於清晚期，成都萬福橋邊一陳姓餐館，其老闆娘滿臉麻子。大家都叫陳麻婆。同治(1862)年，一天來餐館吃飯的腳夫，碼頭工，過路的，走了一拔又一拔，一直忙到晚上快打烊關門。

又來一批船夫要吃飯，叫弄些下飯的，便宜的，熱乎點的。陳麻婆一看廚房只剩下些豆腐，碎牛肉(邊角)，蔥等。於是就炒些豆瓣醬，姜，蒜，海椒面等調料，加高湯，下豆腐，牛肉碎燒制。裝盆後上面撒了許多海椒面，蔥花。最後澆上熱油，撒上花椒面。結果上桌後。只見這些人連吃幾碗飯，直呼很好吃，很下飯。

從此之後，陳麻婆就用此法做豆腐，不斷改良。經客人一傳十，十傳百，就成了小店的招牌菜。後來客人直呼招牌菜「陳麻婆豆腐」。後人簡稱…麻婆豆腐。

麻婆豆腐的菜品特色：

麻婆豆腐的特色在於麻、辣、燙、香、酥、嫩、鮮、活八字，也稱之為八字箴言。

麻：指豆腐在起鍋時，要灑上適量的花椒末。花椒最好用漢源貢椒，麻味純正，沁人心脾。 如若別地花椒，麻味卡喉，令人氣緊。

辣： 選用龍潭寺大紅袍油椒製作豆瓣，剁細煉熟，加以少量熟油、海椒烹膾豆腐，又辣又香[5]。

燙：豆腐的特質保持了整道菜出鍋後的溫度，不容易冷卻。每下一次筷子，吃到的都是剛出爐的味道。

香：起鍋立即上桌，聞不到制豆腐的石膏味，可冷浸豆腐的水銹味，也沒有各色佐料原有的難聞氣味，只有勾起食慾的香味。

酥： 煉好的肉餡子，色澤金黃，紅酥不板，一顆顆，一粒粒，入口就酥，沾牙就化。

嫩：豆腐下鍋，煎氽得法，色白如玉，有楞有角，一捻即碎，故多用小勺舀食。

鮮： 麻婆豆腐的原料，俱皆新鮮，鮮嫩翠綠，紅白相宜，色味俱鮮，無可挑剔。

活：指麻婆豆腐店的一項絕技：豆腐上桌，寸把長的蒜苗，在碗內根根直立，翠綠湛蘭，油澤甚艷，彷彿剛從畦地採摘切碎，活靈活現，但夾之入口，俱皆熟透，毫無生澀味道

㈢ 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.

㈣ 回鍋肉的英文描述

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

㈤ 速求一篇關於"回鍋肉製作"的英語作文

1, we must first explosion meat, Tips is to buy pot, which was to Guoshao heat, the heat better, mainly to prevent meat in the process of explosive paste pot; unexploded meat What does that mean? Oh, this is meat stir, some of the oil from Jilong.
2, unexploded good meat, Cook, oil pan. Scale reform can meet small fire Bian Jiang speculation bubble, bubble Haijiao, watercress. Yongxiaohuo is designed to prevent drooping because Huoda speculation Hu, let him smell and taste came out on the trip;
3, drooping speculation good, back in the meat. Huiguorou just, of course, several more to the pot. Then with sweet sauce, the color, of course, and sweet sauce is a key to the taste, with the sugar is a reason. How kind, and then there are the colors;
4, plus a little MSG. Then meat and speculation has been good, and if we feel that can almost taste with soft
5, Add Suanmiao, coupled with a fire dishes. Attention, not to die Suanmiao speculation, speculation-point more!

㈥ 用英語介紹回鍋肉叫花雞和麻婆豆腐 十萬火急,就當是救救我吧!

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

㈦ 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：《新漢英大辭版典》權
1,boil the meat;2,silce it into pieces;3,cook the slices with chilli seasoning.