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为更好地迎接奥运会,北京市外办组织专家对中国菜单译文进行了审核。2007年1月底,北京市餐饮饭店中的数千种菜品、酒水将拥有统一规范的“英文名”。 " J, e6 [1 `1 X3 Q, n
“Scrambled Egg with Tomato”(西红柿炒鸡蛋)、“Egg plants with Garlic Sauce”(鱼香茄子),明年1月底,北京市餐饮饭店中的数千种菜品、酒水将拥有统一规范的“英文名”。据了解,北京市首次针对餐饮菜单规范英文译法的工作目前已基本完成,数千种菜品、酒水的英文翻译将从12月20日开始对外公布,邀请市民参与补充建议。
- \$ z9 e/ w4 A" n) p; N+ B E+ |- L
3 ?$ V0 j C* r t+ g& X# S0 { 等待市民评判补充的北京市餐饮英文菜单涉及冷菜、热菜、羹汤、主食、小吃、西餐、甜品、中国酒、洋酒、饮料等多个品类,数千种菜品酒水,仅饮料目前已搜集到的就有两百多种。北京市餐饮菜单的英文译法计划在明年1月底推出,届时不仅北京市旅游局计划向全市星级酒店餐厅推广,而且还将为计划推出双语菜单的餐饮企业提供参考。
: u, a7 b; |, r. z% B: | 以下内容摘自《北京市餐饮业菜单英文译法》(讨论稿)部分中国菜的英文译名。6 G6 N: y/ @2 r* Z# q6 c
主食、小吃类部分:# v5 L# {% M5 o
(1)X.O.炒萝卜糕
2 ]" M* s- g: g% k* ^$ \% W Turnip Cake with XO Sauce0 [7 X0 Z3 g; x% f; w3 k
(2)八宝饭0 j9 d. b/ T6 n- U8 B) ?/ o+ H
Eight Treasure Rice
: h" Q6 U4 j9 v' @+ ?. \& n (3)白粥# S$ w5 G6 k4 Y3 Q& c
Plain Rice Porridge
- v1 @; t- C% |5 r8 j) F! `3 m& o (4)XO酱海鲜蛋炒饭. z( n0 ~/ b; b' N; `9 E/ u
Stir-fried Rice with Assorted Seafood in XO Sauce7 _9 F3 b/ k$ D" o3 o
(5)鲍鱼丝金菇焖伊面
7 U& M4 F( V. V9 s: U4 y) x3 h$ B; x Stir-fried Noodles with Mushrooms and Shredded Abalone
% c$ E4 ^+ B/ }# U! ^ (6)鲍汁海鲜烩饭
1 I& m: i4 q3 p; @- s7 V Boiled Seafood and Rice with Abalone Sauce
3 Y# D! F7 e# B3 t. |! ] (7)鲍汁海鲜面
0 l1 x/ }6 v! c4 P- }& K Seafood Noodles with Abalone Sauce- I* Y8 y6 Y' c6 H! B1 P
(8)北京炒肝$ R; d; r7 y5 R2 x9 q& x
Stir-fried Liver Beijing Style
0 j' M, Q( K8 N1 A3 Y2 G (9)北京鸡汤馄饨6 {& l4 W7 H) z* {; A, U3 Z
Wonton in Chicken Soup
2 a3 }1 {' ]' A0 _4 a1 W (10)北京炸酱面
1 s% W1 B' T, k% R( ^1 G* |/ q Noodles with Bean Paste
9 G E9 O: A: k7 U (11)碧绿鲜虾肠粉
- P; E7 z. T; [( N# {* c Fresh Shrimps in Rice Flour Noodles with Vegetables
" w( u2 U+ n& o' {8 O (12)冰糖银耳炖雪梨
* C; \# P0 }; S. ]; ^9 m Stewed Sweet Pear with White Fungus
7 Z' w' L2 T& ?* N (13)菜脯叉烧肠粉
% x# \, C( o( V: A5 [/ d, F% p Steamed Rice Rolls with Preserved Vegetables: p0 n& \9 m! J \& \- I6 |. V
(14)菜盒子 g/ w8 X: H; ]3 `2 A
Stir-fried Crispy Cake Stuffed with Vegetable/ L4 J- }! H- @2 Y; Y: K6 d/ a; s
(15)菜肉大馄饨
1 i) B9 C4 b/ A0 Y+ {3 m7 t, s/ e Pork and Vegetable Wonton2 i6 p* m! Z M
(16)菜肉饺子
* B6 Z: ?7 o" G# E: e, n8 i) r Dumplings Stuffed with Minced Pork and Vegetable
1 O! N# m' ]$ i, t; K) f (17)参吧素菜卷3 O9 o7 ~- c( V. @6 M2 Y
Sweet Dumplings Stuffed with Cream and Mixed Fruits
% z2 [+ s2 F- i$ y (18)草菇牛肉肠粉
+ M) x+ g! @0 Z Steamed Rice Noodle Rolls with Mushrooms and Minced Beef
: a, h4 }- p0 b: ? (19)叉烧包5 q/ I9 t2 r; D) [2 k4 Q; G
Barbecued Pork Bun
' \3 l- {+ o( u3 K3 ?6 V (20)叉烧焗餐包
8 p* @+ g. `2 s! M6 s- l Barbecued Pork Dumpling3 J7 i0 ^$ z$ o1 n3 ]' h
(21)叉烧酥; D. U( C1 D# U' `
Cake with Barbecued Pork6 R$ n6 B( R7 q: X% N7 e
(22)炒河粉
1 {3 m- K% p) S" R5 k: p I Sauteed Rice Noodles7 |$ w& x T6 F& u8 f. N4 T& s+ t9 d
(23)炒面, H% w% N5 z" s! M4 g
Sauteed Noodles with Vegetables3 _+ v0 u. @2 f& G' d3 \
(24)陈皮红豆沙
3 q6 _5 _- `( J n ~* I, O8 E Minced Red Bean Paste with Orange Peel
) e: m) ? G/ U$ }( } (25)豉油蒸肠粉( B1 Q4 {, `, g2 c
Steamed Rice Rolls with Black Bean Sauce4 x' ?. y4 B9 q2 g& g/ y$ P
(26)豉汁蒸凤爪! k7 ^7 ?/ R6 Q% B# i: I# r
Steamed Chicken Feet with Black Bean Sauce9 |# F* I) J; Y/ y
(27)豉汁蒸排骨
' r- g0 q$ _2 n8 ] d Steamed Spare Ribs with Black Bean Sauce : y+ }' b, {, p1 ^4 f" {4 b. [
(28)春菇烧麦& Q, G8 u3 u( K) R9 G: C2 o \* ]
Steamed Dumplings Stuffed with Mushroom
4 H. J9 |" P$ d9 ] (30)葱油拌面
2 q N8 Z- Z8 B% { Mixed Noodles with Spring Scallion, Oil and Soy Saucewww
?5 g0 H: |% K2 }3 Z
. [5 P; q0 s! f0 n& K: x9 k- \ (31)葱油饼
) m7 I) F5 r# J/ e- Y Fried Chive Cake
: ~, M, I( N+ d+ b9 l (32)葱油煎饼
# q1 }9 r% r* [3 J0 o Pancake with Scallions
* Z3 q3 M& r0 X1 k (33)脆皮春卷9 H0 k) O/ V- V
Crispy Spring Roll
3 ? _& a! N( t0 }/ Z7 W! \ (34)脆炸芋头糕5 b: e/ u0 F& s2 _% N, s* E
Taro Cake with Preserved Pork
; E9 \7 t5 H" I& j7 f3 n! }4 _ (35)担担面
& t; Z2 v: ?) j Sichuan Flavor Noodle
7 F- j- v0 b) r# p. |% v (36)蛋煎韭菜盒
" Q) U7 `$ t' A6 S K Deep-Fried Shrimps and Chive Dumplings
& ~$ ~' u- i& F5 _6 | (37)冬菜牛肉肠粉. b; ~$ ?* g/ P! V9 H) G
Steamed Rice Rolls with Minced Beef and Preserved Vegetables0 c# D* S/ b8 X4 R" ?1 O+ E
(38)冻马蹄糕
. z1 z/ |. j: D- R Water Chestnut Jelly Cake
Q5 [$ ^& L; d; I3 T. G( E (39)豆浆
" W2 L/ y0 I& G: k' }) m% Z( ` Soybean Milk+ |% Q& G2 L* d' v* o
(40)豆沙包3 p- U0 J% ^/ i8 h7 d, k$ r
Steamed Bun Stuffed with Red Bean Paste
. j4 {" M0 Q" A& J- x (41)豆沙锅饼
. s A, T; u: E' S8 q/ e" e Pan-fried Red Bean Paste Pancake
7 O% Y9 ?& i; k! j2 G& A% I (42)豆沙粽子
5 `- m* _) x# i* O& E' t# U, j6 j Glutinous Rice Stuffed with Red Bean Paste Wrapped in Bamboo Leaves
Y( R) G) k' K, v* n (43)翡翠培根炒饭
1 ?: D5 H3 y: v& o2 c) U; X Stir-fried Rice with Bacon and Mixed Vegetables
* q, x G- h/ h0 x1 s (44)翡翠烧麦
% h- V! h G% t Steamed Vegetable Dumplings; C2 m. ^0 K6 |$ g
(45)翡翠水饺2 d+ q- o; }! L2 @$ d
Spinach and Meat Dumpling0 e* w, p7 p( R2 r
(46)蜂巢炸芋头( E8 W& k! x& w \1 Y9 e( E
Deep-Fried Taro Dumplings6 k# d& }; y2 W m: r
(47)蜂蜜龟苓糕# B8 x3 Q1 u% j$ `
Chilled Herbal Jelly Served with Honey( z) {' Q0 Q9 l: J
(48)凤城煎鱼脯
r g" \* m L' H Fried Fish and Egg
, |0 ^7 d; z' m! _ F1 ]" Q (49)干炒牛河0 u3 U7 `# a6 ^9 p, B8 j. s
Dry-fried Rice Noodle and Sliced Beef% D3 L: B- j/ |, J* L) F
(50)高汤鸡丝面
' T4 d+ P5 p s9 E' {6 } Noodles in Shredded Chicken Soup, U+ |- x% x0 Q/ J
蔬菜类部分:+ Z4 C! I5 `, E( X4 }
(1)XO酱炒海茸百合2 D1 _: a% {( I1 m- u
Sauteed Lily and Green Vegetable in XO Sauce; v9 c# d8 s/ P) `) R' l; \& r
(2)百合炒南瓜: ?. X6 X, c: t4 F% ?
Sauteed Pumpkin with Lily7 A; G0 k5 a, y9 ?0 J; t0 M
(3)板栗白菜
! \8 g8 M& `, E1 O8 x Sauteed Chinese Cabbage with Chestnuts
7 D) m8 D' C8 B (4)白灼时蔬" k' V6 p: E! U5 c! p% B
Boiled Seasonal Vegetables, z& \# a3 I+ v/ l
(5)炒芥兰. g' z! F2 M- `5 s
Sauteed Kale
2 y0 _* W( ^! p# j4 Z' \# k (6)炒生菜3 s8 I% I! z# j5 M+ `# [+ e& E
Sauteed Lettuce' H' o$ |. h- M3 n+ J+ V/ A. P+ g) Q; ]
(7)炒时蔬$ q# }8 \& s0 z! W8 o
Sauteed Seasonal Vegetables/ K) u6 s4 U7 U' `& l
(8)豉汁凉瓜皮3 ]2 T0 H# l( Q6 x J! c6 T
Sauteed Bitter Gourd Peel in Black Bean Sauce3 P8 M0 W9 G% X8 |2 v8 ]# a+ b
(9)葱香荷兰豆
& a. t9 t0 B3 \ Sauteed Snow Beans with Scallion
, Z3 H2 E: G2 _- t (10)翠豆玉米粒
, I. v& n- O8 f O( z" Q: t Sauteed Green Peas and Corn
+ R0 L3 F4 a2 u+ w# ~3 H* h3 g (11)冬菇扒菜心
; k8 C6 ?/ H1 O& S; C Braised Vegetables with Black Mushroom) s b, x" x4 w+ w R
(12)豆豉鲮鱼油麦菜
6 w1 a/ |" U6 u6 i5 D Sauteed Vegetable with Diced Fish and Black Bean Sauce
. `6 ]* F. H) o3 n (13)干贝扒芦笋. @: [5 A1 C! a( p. b% x0 \) V& a+ c
Braised Asparagus with Scallops
0 R- E" r# B* G (14)干煸苦瓜! C1 }8 Z* z# D6 \, C
Sauteed Bitter Gourd( e; Z9 N4 d: \. r
(15)海茸墨鱼花( T3 L( W: X% w6 d5 O; r( G
Sauteed Diced Squid and Green Vegetables( M- O: y2 @7 t$ i/ e8 f
(16)蚝皇扒双蔬$ l$ ]8 Q3 Y& l7 d8 u
Braised Seasonal Vegetables in Oyster Sauce
% l8 N i4 |4 @- T; _4 H! e$ w (17)蚝油扒时蔬
" G+ C/ T4 d. Y8 R$ U2 Y0 I' u8 P Braised Vegetables in Oyster Sauce* }8 u( p" _2 s3 p
(18)蚝油生菜" q, K `+ k& {* a
Sauteed Lettuce in Oyster Sauce( |9 F; Q3 v% U( p" b
(19)红烧毛芋头
c, C2 {9 ]9 b. g Braised Taro in Soy Sauce
4 z" I$ Y. g9 J- _" w8 a (20)红枣蒸南瓜
4 q0 P: M2 s& J- a4 m Steamed Pumpkin with Red Chinese Dates0 h& A, _' P& r% I
(21)猴头蘑扒菜心
x/ N: c# l. |+ q Braised Vegetable with Mushrooms6 j Z! c& s; k* `: x
(22)虎皮尖椒
) C) ]% w& L1 V3 E; i8 G' O Sauteed Green Chili Pepper& y8 L) c, P+ l5 B4 ]
(23)琥珀香芹炒藕粒
3 p5 k/ S4 R3 T N Sauteed Diced Lotus Root with Celery and Walnuts
1 u; A: D( n) X% q- B, z) w, l (24)黄耳浸白玉条
( o9 B5 |; `5 x6 E+ _ Simmered Winter Melon with Yellow Fungus( J0 x0 e8 j6 a8 a
(25)黄金玉米, P9 L# z, ?6 b' t5 i
Sauteed Sweet Corn with Salty Egg Yolk
" g' ^7 @. u* O% i2 n (26)火腿炒蚕豆
$ w+ l6 ]8 m( V6 ~ Sauteed Broad Beans with Ham
9 ~' |. X$ ]2 O" e2 t0 n( M. c, c (27)鸡汤竹笙浸时蔬
8 B) @% j* z" b' r: K Sauteed Bamboo Shoots
& h, k% U# H& J. m$ J& T (28)姜汁炒时蔬
% u2 r+ z% D' K% Q7 r Sauteed Seasonal Vegetables in Ginger
! z7 q$ n4 C. s. q# W (29)椒盐茄子丁
: g Z. Z. v" O0 O' {* F Deep Fried Diced Eggplant with Spicy Salt
& K$ P7 C! K. t1 z5 |/ ~ (30)辣椒炝时蔬
/ E% k' W6 I9 V. r5 G Sauteed Vegetables with Chili Pepper5 ?* z X" K* W! t7 z; L
中国酒部分:
+ q% B* }* ~& a$ L4 A (1)8年香雕绍兴酒
Z y" @! s3 j# m Xiang Diao Shao Xing (8 Years)! s5 A$ u- j3 j6 Z
(2)陈年彩坛花雕' r! k( J: \; {) O
Cai Tan Hua Diao
) P# ^( Z2 A& A; H* g6 p- l; q (3)5年香雕绍兴酒
. S" V, D6 A# ^: A3 s7 H Xiang Diao Shao Xing (5 Years)9 @: z% _$ {4 E9 w
(4)绍兴花雕10年
/ M) D* P& P. ^ Shao Xing Hua Diao (10 Years)* ?/ d2 H3 F9 f: v
(5)绍兴花雕20年
$ H4 R. ~+ V. H& y2 ^, v: b: E Shao Xing Hua Diao (20 Years)
3 X$ A$ {" O. [" ^; J (6)绍兴花雕及清酒
* ]! m, a5 f5 N; {# z+ w' g Shao Xing Hua Diao & Sake
; P0 `$ W7 {1 b (7)三十年花雕# u2 C6 Y- `& ~7 F0 y8 {
Hua Diao Shao Xing (30 Years)4 \3 R6 K, u. r1 u7 x2 w9 U
(8)绍兴加饭
7 m6 {& h0 K5 [ T5 k Shao Xing Jia Fan
$ u% H0 F. O, B5 c) q; M6 L (9)女儿红12年2 [# W# E8 ^5 V* Y. D5 k- \# U
Nu'er Hong (12 Years)! d8 a; }, W8 ]( @
(10)女儿红18年
* r& w' p& f& Z( E/ I2 _ Nu'er Hong (18 Years)
2 |1 b) m/ t, S) _; n (11)古越龙山
( p& |2 S+ A3 s) |* ? Gu Yue Long Shan
S- q; Y- O" K4 t2 C1 c8 @ 白酒类:9 W0 m' u# w: p' {7 E
(12)北京醇* N- o- O8 |! {* A, s
Bei Jing Chun
& X9 F, \# ^- y3 p- O3 I: Q N+ Y0 l" B (13)二锅头
. J. P0 L5 a8 I/ Z' } Er Guo Tou(Superior500ml 56°)/ B5 ~! p. N3 {6 V5 w
(14)精装二锅头 52度7 ]; h } K& v8 A! }( {
Hong Xing Er Guo Tou(500ml 52°)
7 B: G9 d: C, g& A" m9 T (15)古钟二锅头
# P3 s8 s; ?* b$ p Gu Zhong Er Guo Tou(500ml 46°)
2 a: {+ X, z; J8 r (16)蓝花珍品二锅头9 E7 k: x4 V+ D4 P' K, z
Lan Hua Zhen Pin Er Guo Tou
/ c9 G4 ~- A0 f7 J, \/ R (17)红星珍品二锅头(500毫升52度)
2 |& b! M+ ~/ h$ m$ f; g: B' h Red Star Zhenpin Er Guo Tou(500ml 52°)2 I4 F+ `2 O A1 L
(18)牛栏山经典二锅头(500毫升52度)6 F$ ?7 u+ b6 ]; M; |3 h
Niulanshan Brand Jingdian Erguotou (500ml 52°)
2 Y: I# _# m8 b, J6 A$ A (19)青瓷珍品二锅头
; g3 {6 p& [1 o Qing Ci Zheng Pin Er Guo Tou(500ml 46°)
U; @3 ]* }/ W: z5 F5 I (20)京酒 38度# v2 |2 R) T1 E5 i3 T5 M- o
Jing Jiu(500ml 38°)
) m, F) J) m* t5 Z2 c w* e (21)三品京酒(500毫升38度)
4 s$ e+ X: W# T% N% P0 e, \) J% v San Pin Jing Jiu (500ml 38°)8 n3 x$ ?- r* H- V& G) V {9 G
(22)三品京酒(500毫升52度)
+ A! l/ Q) R) m' V San Pin Jing Jiu (500ml 52°)3 E( ^, d) a( ~
(23)酒鬼 38度
- A* N1 {, N& N3 a& I: _4 }1 V$ u Jiu Gui(500ml 38°)
. U2 q7 W! J' E( g: S0 H% _ (24)酒鬼 52度1 j' F& g5 T: ]0 T' k
Jiu Gui(500ml 52°)
/ G4 z/ b0 Q: m (25)小酒鬼(250ml)
4 u* J# ]9 G+ T, B# s% @, x* @' S8 [* S Xiao Jiu Gui(250ml 38°)) p- G: K! D- f2 f
(26)国酿(贵州茅台系列)4 l% B5 M$ H* ?5 P# O# p
Guo Niang (Mao Tai Liquor Series)$ I5 Q& j; i* D: }8 D
(27)茅台 38度4 ?# p* z/ \( S* x3 {! D3 t
Mao Tai(500ml 38°)& o: c% ], {) Y% g' I2 {
(28)茅台 53度
& c: x9 h2 d1 {6 p+ W2 b" ~+ O5 l8 M Mao Tai(500ml 53°)5 B9 a& i2 }: p3 @; U: V
(29)茅台(三十年)2 z4 ~! Z# D5 ^* s E7 M) W
Mao Tai (30 years)# M7 m/ c& t1 q7 Q# W
(30)茅台(十五年)4 P4 [) i$ V* o& Y
Mao Tai (15 years)# p' t( ~1 d' f5 d4 \' @) U
猪肉类部分:
6 E2 w6 ]3 {/ s8 |2 h; `9 [ (1)白菜豆腐焖酥肉
1 S" S) N& A4 t Braised Sliced Pork with Bean Curd and Chinese Cabbage
% y+ X- A- w2 _; ^0 z (2)鲍鱼红烧肉
b7 b' Z9 }. F- ~4 h+ c @ Braised Pork with Small Abalone
) Z/ K3 e9 A5 P3 T% Y2 r# Q2 q4 | (3)鲍汁扣东坡肉
+ X+ M, x9 w7 h+ b Braised Pork with Abalone Sauce
1 D( Y: V- }. L7 j (4)百页结烧肉
/ P5 V( F) L! x7 N$ T# g5 E0 V* Y Stewed Diced Pork and Sliced Beancurd with Brown Sauce0 ?7 a- b* M! E/ s3 A9 t
(5)碧绿叉烧肥肠
. L4 o( q( f. Q, g& r6 P Steamed Rice Rolls with Barbecued Pork Intestine and Vegetables+ ^3 N# \9 ]3 r' P5 I6 ~, R
(6)潮式椒酱肉: J$ `7 h9 N& A j& B! w" E% }" K) d, |
Fried Pork with Chili Sauce Chaozhou Style, M* h5 L Z' j
(7)潮式凉瓜排骨
% k* V2 I' c& g) _* r( ^4 l Spareribs with Bitter Gourd Chaozhou Style
4 R4 R* V/ D: _: C, b1 `" h (8)豉油皇咸肉
: L1 F/ g% J& k Steamed Pork with Soy Sauce+ P% }% M6 l7 v7 Y
(9)川味小炒% l5 `- `# {8 b$ O ~
Sautéed Shredded Pork(Carrots,Bamboo and Mushrooms) with Hot Sauce
4 o3 N: h( w X& @4 } (10)地瓜烧肉
! H( D7 g: l" m4 E Stewed Diced Pork and Sweet Potato& a8 [1 P/ n. v4 K
(11)东坡方肉$ X8 b( R N' Q* C0 \3 v
Braised Dongpo Pork! ~( G! K& }9 J3 p( r4 K) `3 H7 H
(12)冬菜扣肉% N* b8 D; o# T3 x! |+ U7 e
Braised Sliced Pork with Preserved Vegetables in Casserole; G0 z. z# R- J6 i
(13)方竹笋炖肉 U, W5 a G( {) P& p
Braised Pork with Bamboo Shoots
% F+ a2 J! |2 B+ @ (14)干煸小猪腰, t0 s5 C' S$ a( g( L2 {
Fried Pig's Kidney with Onion. H B9 t! r! f) W3 m2 R
(15)干豆角回锅肉
* O/ ?( y8 J7 M7 q# { Sauteed Spicy Pork with Dry Bean
P% ]2 p5 I+ ~5 B5 C/ v1 a# M( i (16)干锅排骨鸡! f+ @! U4 v/ h7 Y1 h+ N
Braised Sparerib and Chicken in Clay Pot
1 U7 y( Z9 N' P y0 H6 i+ m (17)咕噜肉
# t: ?' y' j N: f Stewed Sweet and Sour Pork; {, m, x- U' }: a5 k6 E7 Y, T9 i
(18)怪味猪手( B2 |# c! @+ [5 a
Braised Spicy Trotters
: l; _! e8 y- b+ H8 W( X& [ (19)黑椒焗猪手
% ]: @% n7 j* o% i* U2 |# _0 y3 Z Fried Trotters with Black Pepper
* J. Y2 a! A. | (20)红烧狮子头
w" R5 u' J( ~, m Stewed Meatball with Brown Sauce
- Y9 v+ a+ U6 X5 p) j (21)脆皮乳猪. B1 j% x8 A( G
Crispy Suckling Pigs* z; z9 `% V, p* r3 V! ^* `# i
(22)回锅肉片
( V3 j+ e( O. L& ` Sauteed Sliced Pork with Pepper and Chilli
" V' {4 V) `: H* n$ ^0 C. C7 b (23)火爆腰花6 y3 A$ X |3 z' J( l: a* _
Stir-Fried Pork Kidney) y9 H' S: X, |* M# y( p3 ~
(24)煎猪柳' Y6 y% ~; M" V. D4 N i
Pan-Fried Pork Fillet N2 B$ H o4 h6 f% a& i1 ~& Y
(25)酱烧骨
, ~2 L4 e$ r- p* T K( I6 ~- ? Braised Spare Ribs with Spicy Sauce
8 K& Y1 f6 d. B! X! c (26)酱猪手
$ ^. ^: o r" _$ S5 d Braised Trotters with Soy Bean Paste
: c; l$ M3 k' w" W* N& Z (27)椒盐肉排
R+ L5 N; b' |$ } Spare Ribs with Spicy Salt' ~ n! O! ?# w
(28)椒盐炸排条
# Q* H5 {2 B3 c: r5 N* _( m/ I Deep-Fried Spare Ribs with Spicy Salt: X% N2 D6 X3 N
(29)金瓜东坡肉
7 F7 a8 L$ ?# [: } Braised Pork with Melon
" k& N- u1 W( `' Q, ~8 X (30)金元鲍红烧肉
6 n0 m) t% K- f* M' t9 z7 } Braised Pork with Small Abalone0 m% E& E2 m( d J! ]/ e
(31)京酱肉丝
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