东坡肉英语怎么翻译

『壹』 东坡肉英文怎么写

Dongpo meat

『贰』 东坡肉，羊肉泡馍用英语怎么说

东坡肉
[名]
Dongpo
pork;
羊肉泡馍
[词典]
Pita
Bread
Soaked
in
Lamb
Soup;
[例句]最出名的有手抓羊肉，牛羊杂碎，羊肉水饺、黄焖羊肉、羊肉泡馍等。
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.

『叁』 英语东坡肉 做法 ··求中文翻译

一面翻译，一面学习东坡肉的做法，一举两得。译文如下：

将猪肉放内在沸水中焯一下，容把水倒掉。
将猪肉放回锅里，加水至淹没猪肉。水开后，小火焖30分钟。将锅加热，放入各种调料做汁。充分搅和，将其煮沸。放进猪肉，用中火将猪肉的每一面分别煮几分钟。取出猪肉，沥干。将剩余调料汁放进小盘里备用。将茶叶在热水中浸泡几分钟，取出茶叶，放在一边。将猪肉再次放进盛水的锅里------如果需要的话，加水至淹没猪肉。放进茶叶，小火焖30分钟。
将葱干放到蒸锅的底部。将猪肉放进蒸锅。蒸2个小时，蒸一个小时后将猪肉翻个（由于蒸的时间较长，有可能要给蒸锅添水）。
在蒸熟前的5分钟将花椰菜（介兰）放进蒸锅（如果蒸锅里没有地方放花椰菜，在别处将花椰菜用水煮3分钟）。
取出猪肉，放到盘子里，用花椰菜将猪肉围起来。将小盘里的调料汁重新加热，在收汁时要不断添加调料汁并搅拌。将调料汁倒在猪肉上，上菜啦！
用嫩姜片加以点缀，嫩姜片是可以食用的。

翻译完毕，哈喇子流了一地 。。。

『肆』 翻译一段英语 关于东坡肉

这道菜的名字命名，崇敬宋代诗人，画家和书法家苏轼，谁应该有发明，或至少它的版启发。这肉应权该是如此的温柔，你可以很容易地用筷子撬在小块它拿走。由于它是由一批猪肉肚子板，有大量的脂肪，但长时间烹调时间（3-1/2小时）在其油腻的脂肪SAN的结果。吃脂肪少的为您选择。随附的生姜，熟花椰菜显然也有助于抵消脂肪。您将需要至少4个小时，使东坡在此期间，猪肉炖是两次，炖，蒸

『伍』 求英语翻译

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.绝对正确

『陆』 请用英语介绍“东坡肉”的来历

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.

相传苏东坡于采风之时来到艾城，救了一个中暑的儿童。父母便买了猪肉两斤，用稻草拎回来，询问他的口味。

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

恰逢苏东坡在作诗填词，口中念着：“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.

农夫听后，以为是叮嘱他将肉和稻草搁置一起煮，并煮透。

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".

吃饭之时，东坡见肉为一整块，并未切开，感到诧异。原来，农夫早上所见所闻为“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".

以为他喜欢如此烹饪，便为之，没想到，误打误撞，做出了一道掺杂着稻草香气的菜肴。后人便把这道菜叫做“东坡肉”。

(6)东坡肉英语怎么翻译扩展阅读

关于东坡肉的另一传说：

据传苏东坡在杭州做官时，组织民工在西湖筑了一道堤，为老百姓做了一件好事。为了感谢苏东坡，那年过春节，城里男女老少抬猪担酒来给他拜年。

盛情难却，苏东坡便收下了猪肉。后来，他叫人将猪肉切成方块，烧得红酥酥的，然后按民工的花名册，挨家挨户把肉分送给他们过年。老百姓看到苏东坡不忘民工，越发爱戴他，把他送来的肉叫“东坡肉”。吃起东坡肉来更觉味道鲜美。

那时杭州有家大菜馆，菜馆老板见人们夸说东坡肉好，就和厨师商量，也把肉切成方块，烧得红酥酥的，挂出“东坡肉”的牌子。

牌子一挂出来，那家菜馆的生意就兴隆极了，从早到晚，顾客不断。每天杀十头大肥猪都不够卖。别的菜馆看得眼红，也都学着做了起来。一时间，大小菜馆家家上市东坡肉。

再说苏东坡为人正直，不畏权贵，朝廷中的一班奸臣对他恨得咬牙切齿，听说他受到杭州老百姓爱戴，心里更不舒服。他们当中有个御史，乔装打扮到杭州，存心来找苏东坡的岔子。御史到了杭州，在一家饭馆吃饭。堂倌递上菜单请他点菜。

他接过来一看，头一样菜就是“东坡肉”。于是他皱起眉头想了想，不觉高兴得拍着桌子大叫：“我就要点这个菜。”他吃过东坡肉，觉得味道真是不错，向堂倌一打听，知道东坡肉家家菜馆都有。于是，就把杭州所有菜馆的菜单，统统收集来，之后，便兴冲冲地回京去了。

御史回到京城，马上就去见皇帝，说：“皇上呀，苏东坡在杭州贪赃枉法，坏事做绝，老百姓恨不得要吃他的肉！”皇帝问：“你怎么知道？可有什么证据？”

御史就把那一大沓油腻腻的菜单呈了上去。皇帝本来就是个糊涂蛋，他一看菜单，也不分青红皂白，立刻传下一道圣旨，将苏东坡革掉官职，发配到海南去。

苏东坡革职充军之后，杭州的老百姓忘不了他的好处，仍像过去一样赞扬他，把他疏浚西湖筑的堤称为“苏堤”，还把东坡肉公推为杭州第一道名菜。

『柒』 有谁知道杭帮菜,川菜,西湖醋鱼,东坡肉英文都是什么

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

回答补充：
Vagrant's Chicken

『捌』 我做了许多好吃的菜,比如麻婆豆腐、宫保鸡丁、东坡肉英语翻译

我知道哈：
西湖醋鱼West Lake Fish in Vinegar Gravy
麻婆豆腐Mapo Tofu
宫保鸡丁Kungbao chicken
参考资料：

『玖』 东坡肉，用英语怎么说

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

『拾』 如何用英语介绍东坡肉的做法

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.