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第一篇：菜肴總結(中英文)

美食菜譜中英對照及分類

一．主料+介詞+配料.白靈菇扣鴨掌 Mushrooms with Duck Feet

冰梅涼瓜 Bitter Melon in Plum Sauce

2.冰鎮芥蘭 Chinese Broccoli with Wasabi

3.朝鮮辣白菜 Korean Cabbage in Chili Sauce

4.陳皮兔肉 Rabbit Meat with Tangerine Flavor

5.川北涼粉 Clear Noodles in Chili Sauce

6.刺身涼瓜 Bitter Melon with Wasabi

7.夫妻肺片 Pork Lungs in Chili Sauce

8.干拌牛舌 Ox Tongue in Chili Sauce

9.金豆芥蘭 Chinese Broccoli with Soy

10.涼拌西芹云耳 Celery with White Fungus

11.泡椒鳳爪 Chicken Feet with Pickled Peppers

12.皮蛋豆腐 Tofu with Preserved Eggs

13.松仁香菇 Black Mushrooms with Pine Nuts

14.跳水木耳 Black Fungus with Pickled Capsicum

15.五彩醬鵝肝 Goose Liver with White Gourd

16.蒜汁鵝胗 Goose Gizzard in Garlic Sauce

17.米醋海蜇 Jellyfish in Vinegar

18.蛋衣河鰻 Egg Rolls Stuffed with Eel

19.五味九孔

Fresh Abalone in Spicy Sauce

20.黃花素雞 Vegetarian Chicken with Day Lily

21.姜汁鮮魷 Fresh Squid in Ginger Sauce

22.涼拌花螺 Cold Sea Whelks with Dressing

23.可樂蕓豆 French Beans in Coca-Cola

24.豆豉鯽魚 Crucian Carp with Black Bean Sauce

25.酸辣瓜條 Cucumber with Hot and Sour Sauce

26.三絲木耳 Black Fungus with Cucumber and Vermicelli

27.老醋黑木耳 Black Fungus in Vinegar

28.拌爽口海苔 Sea Moss with Sauce 29.蛋黃涼瓜 Bitter Melon with Egg Yolk

30.臘八蒜茼蒿 Crown Daisy with Sweet Garlic

31.香辣手撕茄子 Eggplant with Chili Oil

32.香椿鴨胗

33.Duck Gizzard with Chinese Toon

34.拌香椿苗 Chinese Toon with Sauce

35.姜汁蟄皮 Jellyfish in Ginger Sauce

二．做法+主料

1.腌三文魚 Marinated Salmon

2.釀黃瓜條 Pickled Cucumber Strips 3.鹵豬舌 Marinated Pig Tongue 4.醉雞 Liquor-Soaked Chicken 5.杭州鳳鵝 Pickled Goose, Hangzhou Style

6.琥珀花生 Honeyed Peanuts 7.鹵水鴨舌 Marinated Duck Tongue

8.鹵水鵝胗Marinated Goose Gizzard

9.鹵水雞蛋 Marinated Eggs

10.鹵水金錢肚 Marinated Pork Tripe

11.鹵水牛腱 Marinated Beef Shank

12.鹵水拼盤

Marinated Meat Combination

14.蜜汁叉燒 Honey-Stewed BBQ Pork

15．乳豬拼盤 Roast Suckling Pig

16.腌雪里蕻 Pickled Potherb Mustard

17.泡椒鴨絲 Shredded Duck with Pickled Peppers

18.拌茄泥 Mashed Eggplant with Garlic

19.熏馬哈魚Smoked Salmon

20.炸花生米 Fried Peanuts

21.德州扒雞 Braised Chicken, Dezhou Style

22.生腌百合南瓜 Marinated Lily Bulbs and Pumpkin

23.鹵水鴨膀 Marin ated Duck Wings

24.地瓜燒肉 Stewed Diced Pork and Sweet Potatoes

25.東坡方肉 Braised Dongpo Pork

26.干鍋排骨雞 Griddle Cooked Spare Ribs and Chicken

27.脆皮乳豬 Crispy BBQ Suckling Pig

28.煎豬蹄Pan-Fried Pork Filet 29.焗肉排 Baked Spare Ribs

30.毛家紅燒肉 Braised Pork，Mao’s Family Style

31.木須肉 Sautéed Sliced Pork, Eggs and Black Fungus

32.手抓琵琶骨 Braised Spare Ribs

33.魚香肉絲 Yu-Shiang Shredded Pork(Sautéed with Spicy Garlic Sauce)

34.糖醋里脊 Fried Sweet and Sour Tenderloin(Lean Meat)

35.怪味豬手 Braised Spicy Pig Feet

三．做法+主料+介詞+配料

1.小魚花生 Fried Silver Fish with Peanuts

2.老醋泡花生 Pickled Peanuts in Vinegar

3.蘿卜干毛豆 Dried Radish with Green Soybean

4.四寶烤麩 Marinated Bran Dough with Peanuts and Black Fungus

5.蒜茸海帶絲 Sliced Kelp in Garlic Sauce

6.鹽水蝦肉 Poached Salted Shrimps Without Shell

7.糟香鵝掌 Braised Goose Feet in Rice Wine Sauce

8.桂花糯米藕 Steamed Lotus Root Stuffed with Sweet Sticky Rice

9.醬鴨 Duck Seasoned with Soy Sauce

10.燒椒皮蛋 Preserved Eggs with Chili

11..白菜心拌蜇頭 Marinated Jellyfish and Chinese Cabbage in Vinaigrette

12.白菜豆腐燜酥肉 Braised Pork Cubes with Tofu and Chinese Cabbage

13.鮑魚紅燒肉 Braised Pork with Abalone

14.鮑汁扣東坡肉 Braised Dongpo Pork with Abalone Sauce

15.百葉結燒肉 Stewed Pork Cubes and Tofu Skin in Brown Sauce

16.碧綠叉燒肥腸

17.Steamed Rice Rolls with BBQ Pork Intestines and Vegetables

18.潮式椒醬肉 Fried Pork with Chili Soy Sauce，Chaozhou Style 19.豉油皇咸肉 Steamed Preserved Pork in Black Sauce

20.川味小炒 Shredded Pork with Vegetables, Sichuan Style

21.冬菜扣肉 Braised Pork with Preserved Vegetables

22.方竹筍燉肉 Braised Pork with Bamboo Shoots

23.干豆角回鍋肉 Sautéed Spicy Pork with Dried Beans

24.干煸小豬腰 Fried Pig Kidney with Onion 25.椒鹽炸排條 Deep-Fried Spare Ribs with Spicy Salt

26.咖喱肉松煸大豆芽 Sautéed Minced Pork with Bean Sprouts in Curry

27.蘿卜干臘肉 Sautéed Preserved Pork with Dried Radish 28.米粉扣肉 Steamed Sliced Pork Belly with Rice Flour

29.什菌炒紅燒肉 Sautéed Diced Pork with Assorted Mushrooms

30.砂鍋排骨土豆 Stewed Spare Ribs with Potatoes en Casserole

第二篇：一些中英文菜肴名對比(有些很有才。。。)

北京奧運會全球統一中餐英文菜譜-神火之子-新浪BLOG 作者：[jvIHCfSrSW] IP：[] 編輯刪除

瀏覽：[] 時間:2008-07-16 文章TAG：無 0 頂一下

摘要：扁豆肉絲 shredded pork andFrench beans土豆絲 Shredded potatoes拔絲香蕉 Candied banana拔絲地瓜 Candied sweet po...扁豆肉絲 shredded pork and French beans 土豆絲

Shredded potatoes 拔絲香蕉 Candied banana 拔絲地瓜 Candied sweet potato 辣蛤蜊

Sautéed Clams 炒飯

Fried rice 米飯 rice 紅燒茄子 Sautéed Eggplant 鐵板牛肉 Sizzling Beef 面條 noodles 炒面 Fried noodles 干炸蝦 Fried shrimp 菠蘿香酥肉 sweet-and-sour pork with pineapple 蔥爆羊肉 fried mutton slice with green scallion 冬筍炒肉絲 sauté shredded pork with bamboo shoots 粉蒸排骨 steamed spareribs with rice flower 咖哩牛肉 fried curry beef 回鍋肉

twice-cooked pork slices 糖醋里脊 Sweat and sour pork 魚香肉絲 shredded pork with garlic sauce 北京烤鴨 roast Beijing duck 宮保雞丁 Kong Pao Chicken 糖醋排骨 sweet-and-sour spareribs 冬筍雞片 fried sliced chicken with bamboo shoots 青椒牛肉 fried beef with green pepper 蜜汁火腿 steamed ham with honey sauce 螞蟻上樹 vermicelli with spicy minced pork 南京板鴨 steamed Nanjing duck 麻婆豆腐 Tofu with chili in Si Chuan 干煸蕓豆 Sauté French beans 炸肉茄夾 fried eggplant with meat stuffing

菜譜

奧運英語通:中國菜單英文譯法：中餐-冷菜 2008年07月25日 11:13:55 來源：綜合

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中餐 Chinese Food

冷菜（Cold Dishes）

1.白菜心拌蜇頭 Marinated Jellyfish and Chinese Cabbage in Vinaigrette 2.白靈菇扣鴨掌 Mushrooms with Duck Feet 3.拌豆腐絲 Shredded Tofu with Sauce 4.白切雞 Boiled Chickenwith Sauce 5.拌雙耳 Tossed Black and White Fungus 6.冰梅涼瓜 Bitter Melon in Plum Sauce 7.冰鎮芥蘭 Chinese Broccoli with Wasabi 8.朝鮮辣白菜 Korean Cabbage in Chili Sauce 9.朝鮮泡菜 Kimchi 10.陳皮兔肉 Rabbit Meat with Tangerine Flavor 11.川北涼粉 Clear Noodles in Chili Sauce 12.刺身涼瓜 Bitter Melon with Wasabi 13.豆豉多春魚 Shisamo in Black Bean Sauce 14.夫妻肺片 Pork Lungs in Chili Sauce 15.干拌牛舌 Ox Tongue in Chili Sauce 16.干拌順風 Pig Ear in Chili Sauce 17.怪味牛腱 Spiced Beef Shank 18.紅心鴨卷 Sliced Duck Rolls with Egg Yolk 19.姜汁皮蛋 Preserved Eggs in Ginger Sauce 20.醬香豬蹄 Pig Feet Seasoned with Soy Sauce 21.醬肘花 Sliced Pork in Soy Sauce 22.金豆芥蘭 Chinese Broccoli with Soy Beans 23.韭黃螺片 Sliced Sea Whelks with Hotbed Chives 24.老北京豆醬 Traditional Beijing Bean Paste 25.老醋泡花生 Peanuts Pickled in Aged Vinegar 26.涼拌金針菇 Golden Mushrooms and Mixed Vegetables 27.涼拌西芹云耳 Celery with White Fungus 28.鹵水大腸 Marinated Pork Intestines 29.鹵水豆腐 Marinated Tofu 30.鹵水鵝頭 Marinated Goose Heads 31.鹵水鵝翼 Marinated Goose Wings 32.鹵水鵝掌 Marinated Goose Feet 33.鹵水鵝胗 Marinated Goose Gizzard 34.鹵水雞蛋 Marinated Eggs 35.鹵水金錢肚 Marinated Pork Tripe 36.鹵水牛腱 Marinated Beef Shank 37.鹵水牛舌 Marinated Ox Tongue 38.鹵水拼盤 Marinated Meat Combination 39.鹵水鴨肉 Marinated Duck Meat 40.蘿卜干毛豆 Dried Radish with Green Soybean 41.麻辣肚絲 Shredded Pig Tripe in Chili Sauce 42.美味牛筋 Beef Tendon 43.蜜汁叉燒 Honey-Stewed BBQ Pork 44.明爐燒鴨 Roast Duck 45.泡菜什錦 Assorted Pickles 46.泡椒鳳爪 Chicken Feet with Pickled Peppers 47.皮蛋豆腐 Tofu with Preserved Eggs 48.乳豬拼盤 Roast Suckling Pig 49.珊瑚筍尖 Sweet and Sour Bamboo Shoots 50.爽口西芹 Crispy Celery 51.四寶烤麩 Marinated Bran Dough with Peanuts and Black Fungus 52.松仁香菇 Black Mushrooms with Pine Nuts 53.蒜茸海帶絲 Sliced Kelp in Garlic Sauce 54.跳水木耳 Black Fungus with Pickled Capsicum 55.拌海螺 Whelks and Cucumber 56.五彩醬鵝肝 Goose Liver with White Gourd 57.五香牛肉 Spicy Roast Beef 58.五香熏干 Spicy Smoked Dried Tofu 59.五香熏魚 Spicy Smoked Fish 60.五香云豆 Spicy Kidney Beans 61.腌三文魚 Marinated Salmon 62.鹽焗雞 Baked Chicken in Salt 63.鹽水蝦肉 Poached Salted Shrimps Without Shell 64.糟香鵝掌 Braised Goose Feet in Rice Wine Sauce 65.釀黃瓜條 Pickled Cucumber Strips 66.米醋海蜇 Jellyfish in Vinegar 67.鹵豬舌 Marinated Pig Tongue 68.三色中卷 Squid Rolls Stuffed with Bean, Ham and Egg Yolk 69.蛋衣河鰻 Egg Rolls Stuffed with Eel 70.鹽水鵝肉 Goose Slices in Salted Spicy Sauce 71.冰心苦瓜 Bitter Melon Salad 72.五味九孔 Fresh Abalone in Spicy Sauce 73.明蝦荔枝沙拉 Shrimps and Litchi Salad 74.五味牛腱 Spicy Beef Shank 75.拌八爪魚 Spicy Cuttlefish 76.雞腳凍 Chicken Feet Galantine 77.香蔥酥魚 Crispy Crucian Carp in Scallion Oil 78.蒜汁鵝胗 Goose Gizzard in Garlic Sauce 79.黃花素雞 Vegetarian Chicken with Day Lily 80.姜汁鮮魷 Fresh Squid in Ginger Sauce 81.桂花糯米藕 Steamed Lotus Root Stuffed with Sweet Sticky Rice 82.鹵鴨冷切 Spicy Marinated Duck 83.松田青豆 Songtian Green Beans 84.色拉九孔 Abalone Salad 85.涼拌花螺 Cold Sea Whelks with Dressing 86.素鴨 Vegetarian Duck 87.醬鴨 Duck Seasoned with Soy Sauce 88.麻辣牛筋 Spicy Beef Tendon 89.醉雞 Liquor-Soaked Chicken 90.可樂蕓豆 French Beans in Coca-Cola 91.桂花山藥 Chinese Yam with Osmanthus Sauce 92.豆豉鯽魚 Crucian Carp with Black Bean Sauce 93.水晶魚凍 Fish Aspic 94.醬板鴨 Spicy Salted Duck 95.燒椒皮蛋 Preserved Eggs with Chili 96.酸辣瓜條 Cucumber with Hot and Sour Sauce 97.五香大排 Spicy Pork Ribs 98.三絲木耳 Black Fungus with Cucumber and Vermicelle 99.酸辣蕨根粉 Hot and Sour Fern Root Noodles 100.小黃瓜蘸醬 Small Cucumber with Soybean Paste 101.拌苦菜 Mixed Bitter Vegetables 102.蕨根粉拌蟄頭 Fern Root Noodles with Jellyfish 103.老醋黑木耳 Black Fungus in Vinegar 104.清香苦菊 Chrysanthemum with Sauce 105.琥珀核桃 Honeyed Walnuts 106.杭州鳳鵝 Pickled Goose, Hangzhou Style 107.香吃茶樹菇 Spicy Tea Tree Mushrooms 108.琥珀花生 Honeyed Peanuts 109.蔥油鵝肝 Goose Liver with Scallion and Chili Oil 110.拌爽口海苔 Sea Moss with Sauce 111.巧拌海茸 Mixed Seaweed 112.蛋黃涼瓜 Bitter Melon with Egg Yolk 113.龍眼風味腸 Sausage Stuffed with Salty Egg 114.水晶蘿卜 Sliced Turnip with Sauce 115.臘八蒜茼蒿 Crown Daisy with Sweet Garlic 116.香辣手撕茄子 Eggplant with Chili Oil 117.酥鯽魚 Crispy Crucian Carp 118.水晶鴨舌 Duck Tongue Aspic 119.鹵水鴨舌 Marinated Duck Tongue 120.香椿鴨胗 Duck Gizzard with Chinese Toon 121.鹵水鴨膀 Marinated Duck Wings 122.香糟鴨卷 Duck Rolls Marinated in Rice Wine 123.鹽水鴨肝 Duck Liver in Salted Spicy Sauce 124.水晶鵝肝 Goose Liver Aspic 125.豉油乳鴿皇 Braised Pigeon with Black Bean Sauce 126.酥海帶 Crispy Seaweed 127.脆蝦白菜心 Chinese Cabbage with Fried Shrimps 128.香椿豆腐 Tofu with Chinese Toon 129.拌香椿苗 Chinese Toon with Sauce 130.糖醋白菜墩 Sweet and Sour Chinese Cabbage 131.姜汁蟄皮 Jellyfish in Ginger Sauce 132.韭菜鮮桃仁 Fresh Walnuts with Leek 133.花生太湖銀魚 Taihu Silver Fish with Peanuts 134.生腌百合南瓜 Marinated Lily Bulbs and Pumpkin 135.醬鴨翅 Duck Wings Seasoned with Soy Sauce 136.蘿卜苗 Turnip Sprouts 137.八寶菠菜 Spinach with Eight Delicacies 138.竹筍青豆 Bamboo Shoots and Green Beans 139.涼拌苦瓜 Bitter Melon in Sauce 140.芥末木耳 Black Fungus with Mustard Sauce 141.炸花生米 Fried Peanuts 142.小魚花生 Fried Silver Fish with Peanuts 143.德州扒雞 Braised Chicken, Dezhou Style 144.清蒸火腿雞片 Steamed Sliced Chicken with Ham 145.熏馬哈魚 Smoked Salmon 146.家常皮凍 Pork Skin Aspic 147.大拉皮 Tossed Mung Clear Noodles in Sauce 148.蒜泥白肉 Pork with Garlic Sauce 149.魚露白肉 Boiled Pork in Anchovy Sauce 150.醬豬肘 Pork Hock Seasoned with Soy Sauce 151.醬牛肉 Beef Seasoned with Soy Sauce 152.紅油牛筋 Beef Tendon in Chili Sauce 153.鹵牛腩 Marinated Beef Brisket in Spiced Sauce 154.泡椒鴨絲 Shredded Duck with Pickled Peppers 155.拌茄泥 Mashed Eggplant with Garlic 156.糖拌西紅柿 Tomato Slices with Sugar 157.糖蒜 Sweet Garlic 158.腌雪里蕻 Pickled Potherb Mustard 159.涼拌黃瓜 Cucumber in Sauce

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冷菜類 Cold Dishes

白菜心拌蜇頭：Marinated Jellyfish and Chinese Cabbage in Vinaigrette

白靈菇扣鴨掌：Mushrooms with Duck Feet

拌豆腐絲：Shredded Tofu with Sauce

白切雞：Boiled Chicken with Sauce

拌雙耳：Tossed Black and White Fungus

冰梅涼瓜：Bitter Melon in Plum Sauce

冰鎮芥蘭：Chinese Broccoli with Wasabi

朝鮮辣白菜：Korean Cabbage in Chili Sauce 朝鮮泡菜：Kimchi 陳皮兔肉：Rabbit Meat with Tangerine Flavor 川北涼粉：Clear Noodles in Chili Sauce 刺身涼瓜：Bitter Melon with Wasabi 豆豉多春魚：Shisamo in Black Bean Sauce 夫妻肺片：Pork Lungs in Chili Sauce 干拌牛舌：Ox Tongue in Chili Sauce 干拌順風：Pig Ear in Chili Sauce 怪味牛腱：Spiced Beef Shank 紅心鴨卷：Sliced Duck Rolls with Egg Yolk 姜汁皮蛋：Preserved Eggs in Ginger Sauce 醬香豬蹄：Pig Feet Seasoned with Soy Sauce 醬肘花：Sliced Pork in Soy Sauce 金豆芥蘭：Chinese Broccoli with Soy Beans 韭黃螺片：Sliced Sea Whelks with Hotbed Chives 老北京豆醬：Traditional Beijing Bean Paste 老醋泡花生：Peanuts Pickled in Aged Vinegar 涼拌金針菇：Golden Mushrooms and Mixed Vegetables 涼拌西芹云耳：Celery with White Fungus 鹵水大腸：Marinated Pork Intestines 鹵水豆腐：Marinated Tofu 鹵水鵝頭：Marinated Goose Heads 鹵水鵝翼：Marinated Goose Wings 鹵水鵝掌：Marinated Goose Feet 鹵水鵝胗：Marinated Goose Gizzard 鹵水雞蛋：Marinated Eggs 鹵水金錢肚：Marinated Pork Tripe 鹵水牛腱：Marinated Beef Shank 鹵水牛舌：Marinated Ox Tongue 鹵水拼盤：Marinated Meat Combination 鹵水鴨肉：Marinated Duck Meat 蘿卜干毛豆：Dried Radish with Green Soybean 麻辣肚絲：Shredded Pig Tripe in Chili Sauce 美味牛筋：Beef Tendon 蜜汁叉燒：Honey-Stewed BBQ Pork 明爐燒鴨：Roast Duck 泡菜什錦：Assorted Pickles 泡椒鳳爪：Chicken Feet with Pickled Peppers 皮蛋豆腐：Tofu with Preserved Eggs 乳豬拼盤：Roast Suckling Pig 珊瑚筍尖：Sweet and Sour Bamboo Shoots 爽口西芹：Crispy Celery 四寶烤麩：Marinated Bran Dough with Peanuts and Black Fungus

松仁香菇：Black Mushrooms with Pine Nuts 蒜茸海帶絲：Sliced Kelp in Garlic Sauce 跳水木耳：Black Fungus with Pickled Capsicum 拌海螺：Whelks and Cucumber 五彩醬鵝肝：Goose Liver with White Gourd 五香牛肉：Spicy Roast Beef 五香熏干：Spicy Smoked Dried Tofu 五香熏魚：Spicy Smoked Fish 五香云豆：Spicy Kidney Beans 腌三文魚：Marinated Salmon 鹽焗雞：Baked Chicken in Salt 鹽水蝦肉：Poached Salted Shrimps Without Shell 糟香鵝掌：Braised Goose Feet in Rice Wine Sauce 釀黃瓜條：Pickled Cucumber Strips 米醋海蜇：Jellyfish in Vinegar 鹵豬舌：Marinated Pig Tongue 三色中卷：Squid Rolls Stuffed with Bean, Ham and Egg Yolk 蛋衣河鰻：Egg Rolls Stuffed with Eel 鹽水鵝肉：Goose Slices in Salted Spicy Sauce 冰心苦瓜：Bitter Melon Salad 五味九孔：Fresh Abalone in Spicy Sauce 明蝦荔枝沙拉：Shrimps and Litchi Salad 五味牛腱：Spicy Beef Shank 拌八爪魚：Spicy Cuttlefish 雞腳凍：Chicken Feet Galantine 香蔥酥魚：Crispy Crucian Carp in Scallion Oil 蒜汁鵝胗：Goose Gizzard in Garlic Sauce 黃花素雞：Vegetarian Chicken with Day Lily 姜汁鮮魷：Fresh Squid in Ginger Sauce 桂花糯米藕：Steamed Lotus Root Stuffed with Sweet Sticky Rice 鹵鴨冷切：Spicy Marinated Duck 松田青豆：Songtian Green Beans 色拉九孔：Abalone Salad 涼拌花螺：Cold Sea Whelks with Dressing 素鴨：Vegetarian Duck 醬鴨：Duck Seasoned with Soy Sauce 麻辣牛筋：Spicy Beef Tendon 醉雞：Liquor-Soaked Chicken 可樂蕓豆：French Beans in Coca-Cola 桂花山藥：Chinese Yam with Osmanthus Sauce 豆豉鯽魚：Crucian Carp with Black Bean Sauce 水晶魚凍：Fish Aspic 醬板鴨：Spicy Salted Duck 燒椒皮蛋：Preserved Eggs with Chili

酸辣瓜條：Cucumber with Hot and Sour Sauce 五香大排：Spicy Pork Ribs 三絲木耳：Black Fungus with Cucumber and Vermicelle 酸辣蕨根粉：Hot and Sour Fern Root Noodles 小黃瓜蘸醬：Small Cucumber with Soybean Paste 拌苦菜：Mixed Bitter Vegetables 蕨根粉拌蟄頭：Fern Root Noodles with Jellyfish 老醋黑木耳：Black Fungus in Vinegar 清香苦菊：Chrysanthemum with Sauce 琥珀核桃：Honeyed Walnuts 杭州鳳鵝：Pickled Goose, Hangzhou Style 香吃茶樹菇：Spicy Tea Tree Mushrooms 琥珀花生：Honeyed Peanuts 蔥油鵝肝：Goose Liver with Scallion and Chili Oil 拌爽口海苔：Sea Moss with Sauce 巧拌海茸：Mixed Seaweed 蛋黃涼瓜：Bitter Melon with Egg Yolk 龍眼風味腸：Sausage Stuffed with Salty Egg 水晶蘿卜：Sliced Turnip with Sauce 臘八蒜茼蒿：Crown Daisy with Sweet Garlic 香辣手撕茄子：Eggplant with Chili Oil 酥鯽魚：Crispy Crucian Carp 水晶鴨舌：Duck Tongue Aspic 鹵水鴨舌：Marinated Duck Tongue 香椿鴨胗：Duck Gizzard with Chinese Toon 鹵水鴨膀：Marinated Duck Wings 香糟鴨卷：Duck Rolls Marinated in Rice Wine 鹽水鴨肝：Duck Liver in Salted Spicy Sauce 水晶鵝肝：Goose Liver Aspic 豉油乳鴿皇：Braised Pigeon with Black Bean Sauce 酥海帶：Crispy Seaweed 脆蝦白菜心：Chinese Cabbage with Fried Shrimps 香椿豆腐：Tofu with Chinese Toon 拌香椿苗：Chinese Toon with Sauce 糖醋白菜墩：Sweet and Sour Chinese Cabbage 姜汁蟄皮：Jellyfish in Ginger Sauce 韭菜鮮桃仁：Fresh Walnuts with Leek 花生太湖銀魚：Taihu Silver Fish with Peanuts 生腌百合南瓜：Marinated Lily Bulbs and Pumpkin 醬鴨翅：Duck Wings Seasoned with Soy Sauce 蘿卜苗：Turnip Sprouts 八寶菠菜：Spinach with Eight Delicacies 竹筍青豆：Bamboo Shoots and Green Beans 涼拌苦瓜：Bitter Melon in Sauce

芥末木耳：Black Fungus with Mustard Sauce

炸花生米：Fried Peanuts

小魚花生：Fried Silver Fish with Peanuts

德州扒雞：Braised Chicken, Dezhou Style

清蒸火腿雞片：Steamed Sliced Chicken with Ham

熏馬哈魚：Smoked Salmon

家常皮凍：Pork Skin Aspic

大拉皮：Tossed Mung Clear Noodles in Sauce

蒜泥白肉：Pork with Garlic Sauce

魚露白肉：Boiled Pork in Anchovy Sauce

醬豬肘：Pork Hock Seasoned with Soy Sauce

醬牛肉：Beef Seasoned with Soy Sauce

紅油牛筋：Beef Tendon in Chili Sauce

鹵牛腩：Marinated Beef Brisket in Spiced Sauce

泡椒鴨絲：Shredded Duck with Pickled Peppers

拌茄泥：Mashed Eggplant with Garlic

糖拌西紅柿：Tomato Slices with Sugar

糖蒜：Sweet Garlic

腌雪里蕻：Pickled Potherb Mustard

涼拌黃瓜：Cucumber in Sauce 最后由 ysncn 于 2008-06-19 12:50:14編輯

20來頂一下73快速回復復制地址尋章摘句老雕蟲，一枝敗筆一棵松樓主 Date: 2008-06-19 12:37:31 ysncn

看我其他帖子

看我的日志熱菜 Hot Dishes 豬肉類 Pork

白菜豆腐燜酥肉：Braised Pork Cubes with Tofu and Chinese Cabbage

鮑魚紅燒肉：Braised Pork with Abalone

鮑汁扣東坡肉：Braised Dongpo Pork with Abalone Sauce

百葉結燒肉：Stewed Pork Cubes and Tofu Skin in Brown Sauce

碧綠叉燒肥腸：Steamed Rice Rolls with BBQ Pork Intestines and Vegetables

潮式椒醬肉：Fried Pork with Chili Soy Sauce，Chaozhou Style

潮式涼瓜排骨：Spare Ribs with Bitter Melon，Chaozhou Style

豉油皇咸肉：Steamed Preserved Pork in Black Sauce

川味小炒：Shredded Pork with Vegetables, Sichuan Style

地瓜燒肉：Stewed Diced Pork and Sweet Potatoes

東坡方肉：Braised Dongpo Pork

冬菜扣肉：Braised Pork with Preserved Vegetables

方竹筍燉肉：Braised Pork with Bamboo Shoots 干煸小豬腰：Fried Pig Kidney with Onion 干豆角回鍋肉：Sautéed Spicy Pork with Dried Beans 干鍋排骨雞：Griddle Cooked Spare Ribs and Chicken 咕嚕肉：Gulaorou（Sweet and Sour Pork with Fat）怪味豬手：Braised Spicy Pig Feet 黑椒焗豬手：Baked Pig Feet with Black Pepper 紅燒獅子頭：Stewed Pork Ball in Brown Sauce 脆皮乳豬：Crispy BBQ Suckling Pig 回鍋肉片：Sautéed Sliced Pork with Pepper and Chili 木耳肉片：Sautéed Sliced Pork with Black Fungus 煎豬柳：Pan-Fried Pork Filet 醬燒排骨：Braised Spare Ribs in Brown Sauce 醬豬手：Braised Pig Feet in Brown Sauce 椒鹽肉排：Spare Ribs with Spicy Salt 椒鹽炸排條：Deep-Fried Spare Ribs with Spicy Salt 金瓜東坡肉：Braised Dongpo Pork with Melon 京醬肉絲：Sautéed Shredded Pork in Sweet Bean Sauce 焗肉排：Baked Spare Ribs 咖喱肉松煸大豆芽：Sautéed Minced Pork with Bean Sprouts in Curry Sauce 臘八豆炒臘肉：Sautéed Preserved Pork with Fermented Soy Beans 臘肉炒香干：Sautéed Preserved Pork with Dried Tofu Slices 欖菜肉菘炒四季豆：Sautéed French Beans with Minced Pork and Olive Pickles 蘿卜干臘肉：Sautéed Preserved Pork with Dried Radish 毛家紅燒肉：Braised Pork，Mao's Family Style 米粉扣肉：Steamed Sliced Pork Belly with Rice Flour 蜜汁火方：Braised Ham in Honey Sauce 蜜汁燒小肉排：Stewed Spare Ribs in Honey Sauce 木須肉：Sautéed Sliced Pork, Eggs and Black Fungus 南瓜香芋蒸排骨：Steamed Spare Ribs with Pumpkin and Taro 砂鍋海帶燉排骨：Stewed Spare Ribs with Kelp en Casserole 砂鍋排骨土豆：Stewed Spare Ribs with Potatoes en Casserole 什菌炒紅燒肉：Sautéed Diced Pork with Assorted Mushrooms 什菌炒雙脆：Sautéed Chicken Gizzard and Tripe with Assorted Mushrooms 手抓琵琶骨：Braised Spare Ribs 蒜香椒鹽肉排：Deep-Fried Spare Ribs with Minced Garlic and Spicy Salt 筍干燜腩肉：Braised Tenderloin（Pork）with Dried Bamboo Shoots 臺式蛋黃肉：Steamed Pork with Salted Egg Yolk, Taiwan Style 碳燒菠蘿骨：BBQ Spare Ribs with Pineapple 碳燒排骨：BBQ Spare Ribs 糖醋排骨：Sweet and Sour Spare Ribs 鐵板咖喱醬燒骨：Sizzling Spare Ribs with Curry Sauce 鐵板什錦肉扒：Sizzling Mixed Meat 無錫排骨：Fried Spare Ribs, Wuxi Style

鮮果香檳骨：Spare Ribs with Champagne and Fresh Fruit 咸魚蒸肉餅：Steamed Pork and Salted Fish Cutlet 香蜜橙花骨：Sautéed Spare Ribs in Orange Sauce 湘味回鍋肉：Sautéed Pork with Pepper, Hunan Style 蟹湯紅燜獅子頭：Steamed Pork Ball with Crab Soup 雪菜炒肉絲：Sautéed Shredded Pork with Potherb Mustard 油面筋釀肉：Dried Wheat Gluten with Pork Stuffing 魚香肉絲：Yu-Shiang Shredded Pork（Sautéed with Spicy Garlic Sauce）孜然寸骨：Sautéed Spare Ribs with Cumin 走油蹄膀：Braised Pig's Knuckle in Brown Sauce 火爆腰花：Sautéed Pig's Kidney 臘肉炒香芹：Sautéed Preserved Pork with Celery 梅櫻小炒皇：Sautéed Squid with Shredded Pork and Leek 糖醋里脊：Fried Sweet and Sour Tenderloin（Lean Meat）

魚香里脊絲：Yu-Shiang Shredded Pork（Sautéed in Spicy Garlic Sauce）珍菌滑炒肉：Sautéed Pork with Mushrooms 什燴肉：Roast Pork with Mixed Vegetables 芥蘭肉：Sautéed Pork with Chinese Broccoli 子姜肉：Sautéed Shredded Pork with Ginger Shoots 辣子肉：Sautéed Pork in Hot Pepper Sauce 咖喱肉：Curry Pork 羅漢肚：Pork Tripe Stuffed with Meat 水晶肘：Stewed Pork Hock 九轉大腸：Braised Intestines in Brown Sauce 鍋燒肘子配餅：Deep-Fried Pork Hock with Pancake 兩吃干炸丸子：Deep-Fried Meat Balls with Choice of Sauces 腐乳豬蹄：Stewed Pig Feet with Preserved Tofu 豆豉豬蹄：Stewed Pig Feet with Black Bean Sauce 木耳過油肉：Fried Boiled Pork with Black Fungus 海參過油肉：Fried Boiled Pork with Sea Cucumber 蒜茸腰片：Sautéed Pork Kidney with Mashed Garlic 紅扒肘子：Braised Pork Hock in Brown Sauce 芫爆里脊絲：Sautéed Shredded Pork Filet with Coriander 醬爆里脊絲配餅：Fried Shredded Pork Filet in Soy Bean Paste with Pancake 溜丸子：Sautéed Fried Meat Balls with Brown Sauce 燴蒜香肚絲：Braised Pork Tripe Shreds with Mashed Garlic in Sauce 四喜丸子：Four-Joy Meatballs（Meat Balls Braised with Brown Sauce）清炸里脊：Deep-Fried Pork Filet 軟炸里脊：Soft-Fried Pork Filet 尖椒里脊絲：Fried Shredded Pork Filet with Hot Pepper 滑溜里脊片：Quick-Fried Pork Filet Slices with Sauce 銀芽肉絲：Sautéed Shredded Pork with Bean Sprouts 蒜香燴肥腸：Braised Pork Intestines with Mashed Garlic 尖椒炒肥腸：Fried Pork Intestines with Hot Pepper

溜肚塊：Quick-Fried Pork Tripe Slices 香辣肚塊：Stir-Fried Pork Tripe Slices with Chili 芫爆肚絲：Sautéed Pork Tripe Slices with Coriander 軟溜肥腸：Quick-Fried Pork Intestines in Brown Sauce 芽菜回鍋肉：Sautéed Sliced Pork with Scallion and Bean Sprouts 泡蘿卜炒肉絲：Sautéed Pork Slices with Pickled Turnip 米粉排骨：Steamed Spare Ribs with Rice Flour 芽菜扣肉：Braised Pork Slices with Bean Sprouts 東坡肘子：Braised Dongpo Pork Hock with Brown Sauce 川式紅燒肉：Braised Pork，Sichuan Style 米粉肉：Steamed Pork with Rice Flour 夾沙肉：Steamed Pork Slices with Red Bean Paste 青豌豆肉丁：Sautéed Diced Pork with Green Peas 螞蟻上樹：Sautéed Vermicelli with Spicy Minced Pork 芹菜肉絲：Sautéed Shredded Pork with Celery 青椒肉絲：Sautéed Shredded Pork with Green Pepper 扁豆肉絲：Sautéed Shredded Pork and French Beans 冬筍炒肉絲：Sautéed Shredded Pork with Bamboo Shoots 炸肉茄合：Deep-Fried Eggplant with Pork Stuffing 脆皮三絲卷：Crispy Rolls of Shreded Pork, Sea Cucumber and Bamboo Shoots 烤乳豬：Roasted Suckling Pig 紅燒蹄筋：Braised Pig Tendon in Brown Sauce 清蒸豬腦：Steamed Pig Brains 蛋煎豬腦：Scrambled Eggs with Pig Brains 菜遠炒排骨：Sautéed Spare Ribs with Greens 椒鹽排骨：Crispy Spare Ribs with Spicy Salt 芋頭蒸排骨：Steamed Spare Ribs with Taro 蝴蝶骨：Braised Spare Ribs 無骨排：BBQ Spare Ribs Off the Bone 辣白菜炒五花肉：Sautéed Streaky Pork with Cabbage in Chili Sauce 酒醉排骨：Spare Ribs in Wine Sauce 無骨排：BBQ Boneless Spare Ribs 香辣豬扒：Grilled Pork with Spicy Sauce 云腿芥菜膽：Sautéed Chinese Broccoli with Ham 板栗紅燒肉：Braised Pork with Chestnuts 小炒脆骨：Sautéed Gristles 酸豆角肉沫：Sautéed Sour Beans with Minced Pork 五花肉燉蘿卜皮：Braised Streaky Pork with Turnip Peel 臘肉紅菜苔：Sautéed Preserved Pork with Red Vegetables 竹筒臘肉：Steamed Preserved Pork in Bamboo Tube 鹽煎肉：Fried Pork Slices with Salted Pepper 豬肉燉粉條：Braised Pork with Vermicelli 蕓豆燜豬尾：Braised Pigtails with French Beans 干豇豆燉豬蹄：Braised Pig Feet with Dried Cowpeas

豉汁蒸排骨：Steamed Spare Ribs in Black Bean Sauce

蛋黃獅子頭：Stewed Meat Ball with Egg Yolk

沙發 Date: 2008-06-19 12:38:09 ysncn

看我其他帖子

看我的日志牛肉類 Beef

XO醬炒牛柳條：Sautéed Beef Filet in XO Sauce

爆炒牛肋骨：Sautéed Beef Ribs

彩椒牛柳：Sautéed Beef Filet with Bell Peppers

白灼肥牛：Scalded Beef

菜膽蠔油牛肉：Sautéed Sliced Beef and Vegetables in Oyster Sauce

菜心扒牛肉：Grilled Beef with Shanghai Greens

川北牛尾：Braised Oxtail in Chili Sauce, Sichuan Style

川汁牛柳：Sautéed Beef Filet in Chili Sauce, Sichuan Style

蔥爆肥牛：Sautéed Beef with Scallion

番茄燉牛腩：Braised Beef Brisket with Tomato

干煸牛肉絲：Sautéed Shredded Beef in Chili Sauce

干鍋黃牛肉：Griddle Cooked Beef and Wild Mushrooms

罐燜牛肉：Stewed Beef en Casserole

鍋仔辣汁煮牛筋丸：Stewed Beef Balls with Chili Sauce

鍋仔蘿卜牛腩：Stewed Beef Brisket with Radish

杭椒牛柳：Sautéed Beef Filet with Hot Green Pepper

蠔皇滑牛肉：Sautéed Sliced Beef in Oyster Sauce

黑椒牛肋骨：Pan-Fried Beef Ribs with Black Pepper

黑椒牛柳：Sautéed Beef Filet with Black Pepper

黑椒牛柳粒：Sautéed Diced Beef Filet with Black Pepper

黑椒牛柳條：Sautéed Beef Filet with Black Pepper

黑椒牛排：Pan-Fried Beef Steak with Black Pepper

紅酒燴牛尾：Braised Oxtail in Red Wine

胡蘿卜燉牛肉：Braised Beef with Carrots

姜蔥爆牛肉：Sautéed Sliced Beef with Onion and Ginger

芥蘭扒牛柳：Sautéed Beef Filet with Chinese Broccoli

金蒜煎牛籽粒：Pan-Fried Beef with Crispy Garlic

牛腩煲：Braised Beef Brisket en Casserole

清湯牛丸腩：Consommé of Beef Balls

山藥牛肉片：Sautéed Sliced Beef with Yam

石烹肥牛：Beef with Chili Grilled on Stone Plate

時菜炒牛肉：Sautéed Beef with Seasonal Vegetable

水煮牛肉：Poached Sliced Beef in Hot Chili Oil 酥皮牛柳：Crispy Beef Filet 鐵板串燒牛肉：Sizzling Beef Kebabs 鐵板木瓜牛仔骨：Sizzling Calf Ribs with Papaya 鐵板牛肉：Sizzling Beef Steak 土豆炒牛柳條：Sautéed Beef Filet with Potatoes 豌豆辣牛肉：Sautéed Beef and Green Peas in Spicy Sauce 鮮菇炒牛肉：Sautéed Beef with Fresh Mushrooms 鮮椒牛柳：Sautéed Beef Filet with Bell Peppers 豉汁牛仔骨：Steamed Beef Ribs in Black Bean Sauce 香芋黑椒炒牛柳條：Sautéed Beef with Black Pepper and Taro 香芋燴牛肉：Braised Beef with Taro 小炒臘牛肉：Sautéed Preserved Beef with Leek and Pepper 小筍燒牛肉：Braised Beef with Bamboo Shoots 洋蔥牛柳絲：Sautéed Shredded Beef with Onion 腰果牛肉粒：Sautéed Diced Beef with Cashew Nuts 中式牛柳：Beef Filet with Tomato Sauce, Chinese Style 中式牛排：Beef Steak with Tomato Sauce, Chinese Style 孜然烤牛肉：Grilled Beef with Cumin 孜然辣汁燜牛腩：Braised Beef Brisket with Cumin 家鄉小炒肉：Sautéed Beef Filet, Country Style 青豆牛肉粒：Sautéed Diced Beef with Green Beans 豉油牛肉：Steamed Beef in Black Bean Sauce 什菜牛肉：Sautéed Beef with Mixed Vegetables 魚香牛肉：Yu-Shiang Beef（Sautéed with Spicy Garlic Sauce）芥蘭牛肉：Sautéed Beef with Chinese Broccoli 雪豆牛肉：Sautéed Beef with Snow Peas 青椒牛肉：Sautéed Beef with Pepper and Onions 陳皮牛肉：Beef with Dried Orange Peel 干燒牛肉：Dry-Braised Shredded Beef, Sichuan Style 湖南牛肉：Beef, Hunan Style 子姜牛肉：Sautéed Shreded Beef with Ginger Shoots 芝麻牛肉：Sautéed Beef with Sesame 辣子牛肉：Sautéed Beef in Hot Pepper Sauce 什錦扒牛肉：Beef Tenderloin with Mixed Vegetables 紅燒牛蹄筋：Braised Beef Tendon in Brown Sauce 三彩牛肉絲：Stir-Fried Shreded Beef with Vegetables 西蘭花牛柳：Stir-Fried Beef Filet with Broccoli 鐵鍋牛柳：Braised Beef Filet in Iron Pot 白靈菇牛柳：Stir-Fried Beef Filet with Mushrooms 蘆筍牛柳：Stir-Fried Beef Filet with Green Asparagus 豆豉牛柳：Braised Beef Filet in Black Bean Sauce 紅油牛頭：Ox Head with Hot Chili Oil 麻辣牛肚：Spicy Ox Tripe

京蔥山珍爆牛柳：Braised Beef Filet with Scallion

阿香婆石頭烤肉：Beef BBQ with Spicy Sauce

菜遠炒牛肉：Sautéed Beef with Greens

涼瓜炒牛肉：Sautéed Beef with Bitter Melon

干煸牛柳絲：Sautéed Shredded Beef

檸檬牛肉：Sautéed Beef with Lemon

榨菜牛肉：Sautéed Beef with Pickled Vegetable

蒙古牛肉：Sautéed Mongolian Beef

椒鹽牛仔骨：Sautéed Calf Ribs with Spicy Salt

辣白菜炒牛肉：Sautéed Beef with Cabbage in Chili Sauce

荔枝炒牛肉：Sautéed Beef with Litchi

野山椒牛肉絲：Sautéed Shredded Beef with Wild Pepper

尖椒香芹牛肉絲：Sautéed Shredded Beef with Hot Pepper and Celery

堂煎貴族牛肉（制作方法：黑椒汁、香草汁）：Pan-Fried Superior Steak（with black pepper sauce / vanilla sauce）

香煎紐西蘭牛仔骨：Pan-Fried New Zealand Calf Chop

沾水牛肉：Boiled Beef

牛肉燉土豆：Braised Beef with Potatoes

清蛋牛肉：Fried Beef with Scrambled Eggs

米粉牛肉：Steamed Beef with Rice Flour

咖喱蒸牛肚：Steamed Ox Tripe with Curry

芫爆散丹：Sautéed Ox Tripe with Coriander

板凳 Date: 2008-06-19 12:38:34 ysncn

看我其他帖子

看我的日志禽蛋類 Poultry and Eggs

巴蜀小炒雞：Sautéed Chicken with Hot and Green Pepper

扒雞腿：Grilled Chicken Legs

扒芥香雞胸：Grilled Mustard Flavored Chicken Breast

白椒炒雞胗：Sautéed Chicken Gizzards with Pepper

板栗燜仔雞：Braised Chicken with Chestnuts

川味紅湯雞：Chicken in Hot Spicy Sauce, Sichuan Style

脆皮雞：Crispy Chicken

大千雞片：Sautéed Sliced Chicken

大煮干絲：Braised Shredded Chicken with Ham and Dried Tofu

當紅炸子雞：Deep-Fried Chicken

翡翠鮑脯麒麟雞：Braised Chicken with Sliced Abalone and Ham

雙冬辣雞球：Sautéed Chicken Balls with Mushrooms and Bamboo Shoots

芙蓉雞片：Sautéed Chicken Slices in Egg-White

干蔥豆豉雞煲：Stewed Chicken in Scallion and Black Bean Sauce

干鍋雞：Griddle Cooked Chicken with Pepper 干鍋雞胗：Griddle Cooked Chicken Gizzard 宮保雞丁：Kung Pao Chicken 枸杞濃汁燴鳳筋：Stewed Chicken Tendon with Chinese Wolfberry 花旗參燉竹絲雞：Braised Chicken with Ginseng 雞茸豆花：Minced Chicken Soup 姜蔥霸皇雞：Pan-Fried Chicken with Ginger and Scallion 金針云耳蒸雞：Steamed Chicken with Lily Flowers and Fungus 咖喱雞：Curry Chicken 可樂鳳中翼：Pan-Fried Chicken Wings in Coca-Cola Sauce 鴻運蒸鳳爪：Steamed Chicken Feet 客家鹽焗雞：Salt Baked Chicken, Hakka Style 蓮藕辣香雞球：Sautéed Spicy Chicken Balls with Lotus Roots 羅定豆豉雞：Braised Chicken in Black Bean Sauce 南乳碎炸雞：Fried Chicken Cubes with Preserved Tofu 啤酒雞：Stewed Chicken in Beer 飄香手撕雞：Poached Sliced Chicken 麒麟雞：Steamed Sliced Chicken with Mushrooms and Vegetables 薺菜雞片：Sautéed Sliced Chicken with Shepherd's Purse 鮮蘑包公雞：Braised Chicken with Fresh Mushrooms 沙茶雞煲：Chicken with BBQ Sauce en Casserole 沙姜焗軟雞：Salted and Steamed Chicken with Ginger 砂鍋滑雞：Stewed Chicken and Vegetables en Casserole 燒雞肉串：Roast Chicken Kebabs 時菜炒雞片：Sautéed Sliced Chicken with Vegetables 江南百花雞：Chicken, South China Style 四川辣子雞：Sautéed Diced Chicken with Chili and Pepper, Sichuan Style 酥炸雞胸：Deep-Fried Crispy Chicken Breast 鐵板豆豉雞：Sizzling Chicken in Black Bean Sauce 鐵板掌中寶：Sizzling Chicken Feet 鮮人參燉土雞：Braised Chicken with Ginseng 香扒春雞：Grilled Spring Chicken 杏仁百花脆皮雞：Crispy Chicken with Shrimp Paste and Almonds 杏香橙花雞脯：Sautéed Boneless Chicken with Almonds in Orange Dressing 腰果雞丁：Sautéed Diced Chicken and Cashew Nuts 一品蒜花雞：Deep-Fried Chicken with Garlic 魚香雞片：Yu-Shiang Chicken Slices（Sautéed with Spicy Garlic Sauce）汁燒雞肉：Stewed Chicken in Sauce 美極掌中寶：Sautéed Chicken Feet in Maggi Sauce 青瓜雞丁：Sautéed Diced Chicken with Cucumber 什菜雞：Sautéed Chicken with Mixed Vegetables 芥蘭雞：Sautéed Chicken with Chinese Broccoli 雪豆雞：Sautéed Chicken with Snow Peas 甜酸雞：Sweet and Sour Chicken

陳皮雞：Chicken with Dried Orange Peel 干燒雞：Dry-Braised Chicken in Chili Sauce 檸檬雞：Sautéed Chicken with Lemon 湖南雞：Chicken，Hunan Style 子姜雞：Sautéed Chicken with Ginger Shoots 豆苗雞片：Sautéed Sliced Chicken with Pea Sprouts 炸八塊雞：Deep-Fried Chicken Chunks 三杯雞：Stewed Chicken with Three Cups Sauce 蔥油雞：Chicken with Scallion in Hot Oil 香酥雞王：Crispy Chicken 金湯燴雞脯：Braised Chicken Breast in Pumpkin Soup 芫爆鵪鶉脯：Sautéed Quail Breast with Coriander 棗生栗子雞：Stewed Chicken with Jujubes, Peanuts and Chestnuts 西蘭花雞片：Stir-Fried Chicken Slices with Broccoli 白靈菇雞片：Stir-Fried Chicken Slices with Mushrooms 芫爆雞片：Sautéed Chicken Slices with Coriander 蘆筍雞片：Sautéed Chicken Slices with Green Asparagus 雞丁核桃仁：Stir-Fried Diced Chicken with Walnuts 甜酸雞腿肉：Stir-Fried Sweet and Sour Chicken Leg 怪味雞絲：Special Flavored Shredded Chicken 口水雞：Steamed Chicken with Chili Sauce 魚香碎米雞：Yu-Shiang Diced Chicken（Sautéed with Spicy Garlic Sauce）蔥姜油淋雞：Chicken with Ginger and Scallion Oil 菜遠雞球：Sautéed Chicken Balls with Greens 豉汁黃毛雞：Sautéed Chicken with Black Bean Sauce 子羅炒雞片：Sautéed Sliced Chicken with Ginger and Pineapple 龍鳳琵琶豆腐：Steamed Tofu with Egg, Chicken and Shrimp 糖醋雞塊：Braised Chicken in Sweet and Sour Sauce 蜜糖子姜雞：Honey-Stewed Chicken with Ginger Shoots 蘋果咖喱雞：Curry Chicken with Apple 糊辣仔雞：Pepper Chicken 美極蔥香雞脆骨：Sautéed Chicken Gristle with Scallion in Maggi Sauce 清蒸童子雞：Steamed Spring Chicken 貴妃雞：Chicken Wings and Legs with Brown Sauce 江南百花雞：Steamed Chicken Skin with Shrimp Paste 烤雞：Roast Chicken 符離集燒雞：Red-Cooked Chicken, Fuliji Style 道口燒雞：Red-Cooked Chicken, Daokou Style 醬雞：Chicken Seasoned with Brown Sauce 熏雞：Smoked Chicken 五香雞：Spiced Chicken 椒鹽雞：Chicken with Spicy Salt 麻辣雞：Chicken with Chili and Sichuan Pepper 茶香雞：Red-Cooked Chicken with Tea Falvor

金錢雞：Grilled Ham and Chicken

芝麻雞：Boiled Chicken with Sesame and Spicy Sauce

叫化雞：Beggars Chicken（Baked Chicken）

江米釀雞：Chicken with Glutinous Rice Stuffing

富貴雞：Steamed Chicken with Stuffing

紙包雞：Deep-Fried Chicken in Tin Foil

清蒸全雞：Steamed Whole Chicken

半口蘑蒸雞：Steamed Chicken with Truffle

炸雞肫肝：Fried Chicken Gizzards

一雞三吃：A Chicken Prepared in Three Ways

牡丹珠圓雞：Chicken and Crab Roe with Shrimp Balls

廣州文昌雞：Sliced Chicken with Chicken Livers and Ham

荸薺雞片：Sautéed Chicken Slices with Water Chestnuts

時蔬雞片：Sautéed Chicken Slices with Seasonal Vegetable

汽鍋雞翅：Steam Pot Chicken Wings

清蒸全鴨：Steamed Whole Duck

柴把鴨：Steamed Duck with Bamboo Shoots and Ham

脆皮鴛鴦鴨：Two-Coloured Crispy Duck with Minced Shrimps Stuffing

全聚德烤鴨：Quanjude Roast Duck

面魚兒燒鴨：Roast Duck with Fish-Like Dough

雙冬鴨：Duck Meat with Snow Peas and Mushrooms

子姜鴨：Sautéed Duck with Ginger Shoots

魔芋燒鴨：Braised Duck with Shredded Konjak

五香鴨子：Spiced Duck with Tofu

鹽烤荷葉鴨：Salt Baked Duck in Lotus Leaf

鴨粒響鈴：Fried Diced Duck

青椒鴨腸：Stir-Fried Duck Intestines with Green Pepper

糟溜鴨三白：Stewed and Seasoned Duck Slices, Duck Feet and Duck Liver

四川樟茶鴨（配荷葉餅）：Smoked Duck, Sichuan Style（with Lotus-Leaf-Like Pancake）

香熏鴨腰：Frangrant Smoked Duck Kernel

鹽烤荷葉鴨：Salt-Baked Duck in Lotus Leaf

口水鴨腸：Duck Intestines with Chili Sauce

芥末鴨掌：Duck Feet with Mustard

火爆川椒鴨舌：Stir-Fried Duck Tongues with Sichuan Chili

八珍發菜扒鴨：Braised Chicken with Assorted Meat and Thread Moss

賽海蜇拌火鴨絲：Shredded Roast Duck with White Fungus

蜜汁煙熏鴨肉卷：Smoked Duck Rolls with Honey Sauce

香荽鴨翼：Stir-Fried Duck Wings with Coriander

香醬爆鴨絲：Sautéed Shredded Duck in Soy Sauce

北菇扒大鴨：Braised Duck with Black Mushrooms and Vegetables

北京烤鴨：Beijing Roast Duck

彩椒炒火鴨柳：Sautéed Roast Duck with Bell Pepper

蟲草燉老鴨：Stewed Duck with Aweto

蛋酥樟茶鴨：Deep-Fried Smoked Duck with Egg Crust 冬菜扣大鴨：Braised Duck with Preserved Vegetables 參杞燉老鴨：Stewed Duck with Ginseng and Chinese Wolfberry 豆豉蘆筍炒鴨柳：Sautéed Sliced Duck with Asparagus in Black Bean Sauce 火燎鴨心：Sautéed Duck Hearts 醬爆鴨片：Sautéed Sliced Duck in Soy Sauce 羅漢扒大鴨：Braised Duck with Mixed Vegetables 櫻桃汁煎鴨胸：Pan-Fried Duck Breast in Cherry Sauce 蜜汁鴨胸：Pan-Fried Duck Breast with Honey Sauce 汽鍋蟲草燉老鴨：Steam Pot Duck with Aweto 芋茸香酥鴨：Deep-Fried Boneless Duck with Taro Puree 雀巢鴨寶：Sautéed Diced Duck Meat in Potato Basket 黑椒燜鴨胗：Braised Duck Gizzards with Black Pepper 燴鴨四寶：Braised Four–Delicacies of Duck 黃豆煮水鴨：Stewed Duck with Soya Beans 生炒鴨松：Sautéed Minced Duck on Lettuce Leaf 酸梅鴨：Braised Duck with Plum Sauce 香辣炒板鴨：Sautéed Salted Duck with Hot Spicy Sauce 香酥脫骨鴨：Crispy Boneless Duck 香酥鴨荷葉夾：Deep-Fried Duck in Lotus Leaf 酥皮鴨絲盅：Crispy Shredded Duck 荔茸鵝肝卷：Deep-Fried Goose Liver Roll with Taro 遼參扣鵝掌：Braised Goose Feet with Sea Cucumber 菜頭燒板鵝：Braised Dried Goose and Lettuce in Spicy Sauce 松茸扒鵝肝：Grilled Goose Liver with Matsutake 香煎鵝肝：Pan-Fried Goose Liver 野菌鵝肝：Pan-Fried Goose Liver with Wild Mushrooms 川式煎鵝肝：Fried Goose Liver，Sichuan Style 潮州燒雁鵝：Roast Goose, Chaozhou Style 紅燒石歧項鴿：Braised Pigeon 冬草花燉鷓鴣：Stewed Quail with Aweto 豆豉鵪鶉脯：Braised Quail Breast with Black Bean Sauce 酥香鵪鶉：Crispy Quail with Sesame XO醬爆乳鴿脯：Sautéed Pigeon Breast in XO Sauce 北菇云腿蒸乳鴿：Steamed Pigeon with Mushrooms and Ham 菜片乳鴿松：Sautéed Minced Pigeon with Sliced Vegetables 脆皮乳鴿：Crispy Pigeon 吊燒乳鴿王：Roast Pigeon 荷香蒸乳鴿：Steamed Pigeon in Lotus Leaves 紅酒燴鴿脯：Braised Pigeon Breast in Red Wine 金檸乳鴿脯：Sautéed Pigeon Breast in Lemon Sauce 燒汁香煎鴿脯：Pan-Fried Pigeon Breast 生炒乳鴿松：Sautéed Minced Pigeon on Lettuce Leaf 時菜炒鴿脯：Sautéed Sliced Pigeon Breast with Vegetables

天麻燉乳鴿：Stewed Pigeon with Gastrodia Tuber

云腿骨香炒鴿片：Fried Sliced Pigeon with Ham

咸鴨蛋：Salted Duck Egg

鹵蛋：Marinated Egg

煮雞蛋：Boiled Egg

糟蛋：Egg Preserved in Rice Wine

荷包蛋：Poached Egg

煎蛋：Fried Eggs

香椿煎蛋：Fried Eggs with Chopped Chinese Toon Leaves

蟹肉芙蓉蛋：Crab Meat with Egg White

蝦醬炒雞蛋：Scrambled Egg with Shrimp Paste

韭菜炒雞蛋：Scrambled Egg with Leek

蔥花炒雞蛋：Scrambled Egg with Scallion

蛤蜊蒸蛋：Steamed Egg with Clams

雞肝炒蛋：Scrambled Egg with Chicken Liver

白菌炒蛋：Scrambled Egg with Mushroom

火腿炒蛋：Scrambled Egg with Ham

燕窩鴿蛋：Bird's Nest with Pigeon Egg

時菜鶉蛋：Quail Egg with Vegetables

鶉蛋炒碎肉：Fried Minced Meat and Quail Egg

菜甫肉碎煎蛋：Pan-Fried Eggs with Minced Pork and Vegetables

蛋羹：Egg Custard 樓 Date: 2008-06-19 12:39:03 ysncn

看我其他帖子

看我的日志海鮮類 Seafood

白靈菇扒鮑片：Braised Sliced Abalone with Mushrooms

鮑魚海珍煲：Braised Abalone and Seafood en Casserole

百花鮑魚卷：Steamed Abalone Rolls Stuffed with Minced Shrimps

鮑魚燒牛頭：Braised Abalone with Ox Head

鮑魚珍珠雞：Steamed Glutinous Rice Mixed with Diced Abalone and Chicken

碧綠香肘扣鮑片：Braised Sliced Abalone with Pork and Vegetables

碧綠原汁鮑魚：Braised Abalone with Vegetables

鍋粑鮑魚：Abalone Sauce on Deep-Fried Rice Cake

蠔皇扣干鮑：Braised Dried Abalone in Oyster Sauce

蠔皇鮮鮑片：Braised Sliced Abalone in Oyster Sauce

紅燒鮑翅燕：Braised Abalone, Shark's Fin and Bird's Nest

紅燒鮑魚：Braised Abalone

紅燒南非鮑：Braised South African Abalone

金元鮑紅燒肉：Braised Pork with Abalone

龍井金元鮑：Braised Abalone with Longjing Tea

美國紅腰豆扣鮑片：Braised Sliced Abalone with American Kidney Beans

銀芽炒鮑絲：Sautéed Shredded Abalone with Bean Sprouts

鮑汁北菇鵝掌：Braised Goose Feet and Black Mushrooms in Abalone Sauce

鮑汁蔥燒遼參：Braised Sea Cucumber in Abalone Sauce

鮑汁豆腐：Braised Tofu in Abalone Sauce

鮑汁鵝肝：Braised Goose Liver in Abalone Sauce

鮑汁鵝掌扣遼參：Braised Sea Cucumber and Goose Feet in Abalone Sauce

鮑汁花菇燒鵝掌：Braised Goose Feet and Mushrooms in Abalone Sauce

鮑汁花膠扣遼參：Braised Sea Cucumber and Fish Maw in Abalone Sauce

鮑汁雞腿菇：Braised Mushrooms in Abalone Sauce

鮑汁煎鵝肝：Pan-Fried Goose Liver（Foie Gras）in Abalone Sauce

鮑汁扣白靈菇：Braised Mushrooms in Abalone Sauce

鮑汁扣鵝掌：Braised Goose Feet in Abalone Sauce

鮑汁扣花膠皇：Braised Fish Maw in Abalone Sauce

鮑汁扣遼參：Braised Sea Cucumber in Abalone Sauce

鮑汁扣三寶：Braised Sea Cucumber, Fish Maw and Mushrooms in Abalone Sauce

鮑汁牛肝菌：Braised Boletus in Abalone Sauce

白玉蒸扇貝：Steamed Scallops with Tofu

北極貝刺身：Scallops Sashimi

碧綠干燒澳帶：Dry-Braised Scallops with Vegetables

碧綠鮮帶子：Braised Scallops with Vegetables

宮保鮮帶子：Kung Pao Scallops

鴿蛋燒裙邊：Braised Turtle Rim with Pigeon Egg

果汁銀元帶子：Fried Scallops in Fresh Fruit Juice

姜蔥酥炸生蠔：Deep-Fried Oyster with Ginger and Scallion

醬野菌炒胭脂蚌：Sautéed Mussel and Mushrooms in Special Sauce

金銀玉帶：Sautéed Scallops and Mushrooms

千層酥烤鮮貝：Quick-Baked Scallop Mille Feuille（Roast Pepper Sauce and Basil Oil Infusion）

扇貝（蒜茸蒸,XO炒,豉汁蒸）：Scallop in Shell（Steamed with Garlic/Sautéed with XO Sauce /Steamed with Black Bean Sauce）

碳燒元貝：BBQ Scallops

鐵板醬爆帶子：Sizzling Scallops with Chili and Vegetables

夏果澳帶：Sautéed Scallops with Macadamia

鮮果玉帶蝦：Fried Scallops and Shrimps with Fresh Fruit

珍寶炒帶子：Sautéed Scallops with Cashew Nuts

干煎帶魚：Deep-Fried Ribbonfish

多寶魚（清蒸，豉汁蒸過橋）：Turbot（Steamed/Steamed with Black Bean Sauce/ Boiled）

芝麻炸多春魚：Deep-Fried Shisamo with Sesame

脆炸桂魚：Fried Crispy Mandarin Fish

干燒桂魚：Dry-Braised Mandarin Fish

桂魚（清蒸,油浸,松子炸）：Mandarin Fish（Steamed/Fried / Deep-Fried with Pine Nuts）

清蒸桂魚：Steamed Mandarin Fish

松鼠桂魚：Sweet and Sour Mandarin Fish

豆腐燒魚：Fried Fish with Tofu

百花釀遼參：Steamed Sea Cucumber Stuffed with Minced Shrimp

蔥爆海參條：Sautéed Sea Cucumber with Scallion

蔥燒海參：Braised Sea Cucumber with Scallion

高湯京蔥扒刺參：Braised Sea Cucumber with Scallion

海參鵝掌煲：Braised Goose Feet with Sea Cucumber en Casserole

蠔汁遼參扣鴨掌：Braised Sea Cucumber with Duck Feet in Oyster Sauce

紅燒牛頭扣遼參：Braised Sea Cucumber with Ox Head

京蔥扣遼參：Braised Sea Cucumber with Scallion

京蔥蝦籽燒遼參：Sautéed Sea Cucumber with Shrimp Roe and Scallion

木瓜腰豆煮海參：Braised Sea Cucumber with Kidney Beans and Papaya

生焗海參煲：Baked Sea Cucumber en Casserole

雙蝦海參煲：Braised Sea Cucumber and Shrimp en Casserole

蝦仔燒海參：Braised Sea Cucumber with Shrimp Roe

XO醬蓮藕炒海螺片：Sautéed Sliced Sea Whelks and Lotus Root in XO Sauce

東古一品螺：Sautéed Whelks in Soy Sauce

麻辣響螺片：Hot and Spicy Sliced Sea Whelks

響螺燒梅花參：Braised Sea Whelks and Sea Cucumber

海鮮脆皮豆腐：Fried Tofu with Seafood

海鮮豆腐：Braised Tofu with Seafood

海鮮粉絲煲：Assorted Seafood with Vermicelli en Casserole

海竹笙煮雙鮮：Boiled Seafood with Bamboo Fungus

紅花汁燴海鮮：Braised Seafood in Saffron Sauce

夏果海鮮：Sautéed Seafood with Macadamia

黃立倉（豉汁蒸，干煎，紅燒）：Pomfret（Steamed in Black Bean Sauce/Pan-Fried or Braised）

紅燒小黃魚豆腐：Braised Small Yellow Croakers and Tofu

蔥焅河鯽魚：Braised Crucian Carp with Scallion

竹香鯽魚：Fried Crucian Carp with Bamboo Flavor

白汁拆燴鰱魚頭：Stewed Silver Carp Head

豉油王蒸鱸魚：Steamed Perch in Black Bean Sauce

莼菜鱸魚燴：Stewed Perch with Water Shield Leaves

豆瓣鱸魚：Braised Perch in Soy Bean Paste

鍋仔雪菜鱸魚：Stewed Perch with Potherb Mustard

鱸魚（清蒸，紅燒,鍋仔泡椒煮）：Perch（Steamed/Braised/ Stewed with Marinated Chili）

蜜汁蒸鱸魚：Steamed Perch Filet in Honey Sauce

燒烤鱸魚片：Char-Grilled Perch Filet

香滑鱸魚球：Sautéed Perch Balls

豉椒鰻魚絲：Sautéed Shredded Eel with Peppers in Black Bean Sauce

燒汁鰻魚條：Sautéed Eel in Spicy Sauce

生炒鰻片：Sautéed Eel Slices

蒜香鰻片：Sautéed Eel Slices with Garlic

碳燒鰻魚：BBQ Eel

雪菜墨魚絲：Sautéed Shredded Cuttlefish with Potherb Mustard

鯰魚燒茄子：Braised Cat Fish with Eggplant

白靈菇扣裙邊：Braised Mushrooms with Turtle Rim

白汁燒裙邊：Stewed Turtle Rim

百花釀蟹鉗：Fried Crab Claws Stuffed with Minced Shrimp

冰糖甲魚：Steamed Turtle in Crystal Sugar Soup

炒蟹：Sautéed Crab

蟲草蒸裙邊：Steamed Turtle Rim with Aweto

蔥姜肉蟹：Sautéed Crab with Ginger and Scallion

羔蟹（花雕酒蒸，姜蔥炒，椒鹽）：Green Crab（Steamed inYellow Wine/Fried with Ginger and Scallion/Fried with Spicy Salt）

枸杞蒸裙邊：Steamed Turtle Rim in Chinese Wolfberry Soup

黑椒炒甲魚：Sautéed Turtle with Black Pepper Sauce

紅花蟹（潮式凍蟹，清蒸，姜蔥炒）：Spotted Sea Crab（Cold / Steamed /Stir-Fried with Ginger and Scallion）

紅燒甲魚：Braised Turtle in Brown Sauce

淮山圓肉燉甲魚：Braised Turtle with Yam and Longan

黃金雪蛤釀蟹蓋：Baked Crab Shell Stuffed with Snow Clam and Salted Egg Yolk

甲魚燒肉：Braised Turtle with Diced Pork

辣酒煮花蟹：Boiled Crab with Chili in Liquor

龍須蟹棗：Fried Crab Meat

清燉甲魚湯：Stewed Turtle in Broth

清蒸甲魚：Steamed Turtle

肉蟹（姜蔥炒，清蒸，椒鹽）：Hardshell Crab（Stir-Fried with Ginger and Scallion/ Steamed /Fried with Spicy Salt）

松茸裙邊：Braised Turtle Rim with Mushrooms

土茯苓燉山龜：Stewed Turtle with Sarsaparilla

香辣蟹：Sautéed Crab in Hot Spicy Sauce

洋參燉甲魚：Stewed Turtle with American Ginseng

油醬毛蟹：Braised River Crab with Soy Paste

蟹黃一品鍋：Stewed Tofu with Crab Roe

原籠糯米蒸蟹：Steamed Crab with Gultinous Rice Served in Bamboo Steamer

西檸三文魚排：Grilled Salmon Steak with Lemon

杭椒蝦爆鱔：Sautéed Shrimps and Eel with Hot Green Pepper

家鄉鱔魚：Sautéed Eel with Hot and Green Pepper

金蒜脆鱔球：Deep-Fried Eel Balls with Garlic

清炒鱔糊：Sautéed Mashed Eel

砂鍋豉香鱔：Braised Eel in Black Bean Sauce en Casserole

鐵板沙爹鱔球：Sizzling Eel in Satay Sauce

魚香炒鱔絲：Yu-Shiang Shredded Eel（Sautéed with Spicy Garlic Sauce）

五香脆鱔：Deep-Fried Shredded Eel with Spicy Sauce

咸菜大鱔煲：Stewed Eel with Preserved Vegetables en Casserole

香油蟮糊：Braised Shredded Eel with Sesame Oil

紅燒長江鰣魚：Braised Hilsa Herring

XO醬蝦子肉松茄子煲：Braised Eggplant with Shrimp and Minced Pork in XO Sauce

XO醬銀杏果百合炒蝦仁：Sautéed Shrimp with Lily Bulbs and Gingko in XO Sauce

澳洲龍蝦（刺身，上湯焗，椒鹽）：Australian Lobster（Sashimi/ in Chicken Consommé / Fried with Spicy Salt）

豉椒焗龍蝦：Fried Lobster with Peppers and Black Bean Sauce

串串辣子蝦：Shrimp Kebab with Hot Pepper Sauce

翡翠蝦仁：Sautéed Shrimps with Broccoli

干大蝦：Fried Prawns with Sweet Sauce

干燒大蝦：Dry-Braised Prawn with Ham and Asparagus

宮保鳳尾蝦：Kung Pao Phoenix-Tailed Prawns

宮保蝦仁：Kung Pao Shrimps

茄汁蝦仁：Sautéed Shrimps with Tomato Sauce

咕嚕明蝦球：Sweet and Sour Shrimp Balls

果仁生汁脆皮蝦球：Fried Prawns with Peanuts in Special Sauce

海鮮汁扒大蝦：Grilled Prawns with Seafood Sauce

煎烹蝦仁：Fried and Simmered Shrimps

姜蔥炒龍蝦：Sautéed Lobster with Ginger and Scallion

椒鹽大蝦球：Deep-Fried Prawn with Spicy Salt

椒鹽頭爪：Deep-Fried Lobster Heads and Claws with Spicy Salt

芥末蝦球：Deep-Fried Prawn Topped with Mustard

金沙玉米蝦：Fried Shrimps with Corn and Salted Egg York

金絲蝦球：Braised Shrimp Balls

金銀蒜蒸大花蝦：Steamed Prawns with Garlic

韭菜炒河蝦：Sautéed Shrimps with Leek

麻婆龍蝦仔：Mapo Baby Lobster（Braised in Chili Sauce）

蜜桃水晶丸：Deep-Fried Shrimp Balls in Peach Sauce

清炒水晶河蝦仁：Sautéed Shelled River Shrimps

沙律明蝦球：Sautéed Shrimp Balls Salad

水晶蝦仁：Sautéed Shelled Shrimps

蒜茸蒸大蝦：Steamed Prawns with Garlic

筍尖炒蝦球：Sautéed Prawns with Bamboo Shoots

泰式辣椒炒蝦仁：Sautéed Shrimps with Chili, Thai Style

糖醋咕嚕蝦球：Sweet and Sour Prawn

鮮果沙律蝦：Prawn Salad with Fresh Fruits

鮮豌豆炒河蝦仁：Sautéed Shrimps with Fresh Beans

香蔥白果蝦：Sautéed Shrimps with Gingko and Scallion

香菇雪耳燴竹蝦：Stewed Shrimps with Mushrooms and White Fungus

滋補砂鍋大蝦：Boiled King Prawns en Casserole

家鄉小炒皇：Sautéed Squid, Shrimps and Vegetables

香辣蝦：Fried Shrimps in Hot Spicy Sauce

瑤柱燴裙邊：Braised Turtle Rim with Scallops 樓 Date: 2008-06-19 12:39:28 ysncn

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看我的日志羊肉 Lamb

蔥爆羊肉：Sautéed Lamb Slices with Scallion

大蒜羊仔片：Sautéed Lamb Filet with Garlic

紅燜羊排：Braised Lamb Chops with Carrots

蔥煸羊腩：Sautéed Diced Lamb with Scallion

烤羊里脊：Roast Lamb Tenderloin

烤羊腿：Roast Lamb Leg

鹵酥羊腿：Pot-Stewed Lamb Leg

小炒黑山羊：Sautéed Sliced Lamb with Pepper and Parsley

支竹羊肉煲：Lamb with Tofu Skin en Casserole

紙包風味羊排：Fried Lamb Chops Wrapped in Paper

干羊肉野山菌：Dried Lamb with Wild Truffles

手扒羊排：Grilled Lamb Chops

烤羔羊：Roasted Lamb

蒙古手抓肉：Mongolian Boiled Lamb

涮羊肉：Mongolian Hot Pot

紅燒羊肉：Braised Lamb in Brown Sauce

紅燜羊肉：Stewed Lamb in Brown Sauce

清燉羊肉：Double Boiled Lamb Soup

回鍋羊肉：Sautéed Spicy Lamb

炒羊肚：Sautéed Lamb Tripe

烤全羊：Roast Whole Lamb

孜然羊肉：Fried Lamb with Cumin

羊蝎子：Lamb Spine Hot Pot

其他肉類 Other Meat

茶樹菇炒鹿片：Sautéed Venison Filet with Tea Tree Mushrooms

饞嘴蛙：Sautéed Bullfrog in Chili Sauce

籠仔剁椒牛蛙：Steamed Bullfrog with Chili Pepper

泡椒牛蛙：Sautéed Bullfrog with Pickled Peppers

麻辣玉兔腿：Sautéed Rabbit with Hot Spicy Sauce

炸五絲筒全蝎：Deep-Fried Rolls with Five Shreds Filling and Scorpion

酸辣蹄筋：Hot and Sour Beef Tendon

溫拌腰片：Spicy Pig Kidney

魚腥草拌米線：Special Rice Noodles

辣味紅扒鹿筋：Spicy Deer Tendon

爽口碧綠百葉：Tasty and Refreshing Ox Tripe

炸炒脆鹿柳：Deep-Fried Crispy Deer Filets

水煮鹿里脊：Sautéed Deer Tenderloin in Hot Chili Oil

山城血旺：Sautéed Eel with Duck Blood Curd

紅燒家兔：Braised Rabbit

紅燒鹿肉：Braised Venison in Brown Sauce

炸麻雀：Fried Sparrow

麻辣鹿筋：Braised Spicy Deer Tendon

蕈類 Mushrooms

豆苗羊肚菌：Braised Yellow Fungus with Pea Sprouts

川菜白靈菇皇：Braised Mushrooms in Chili Sauce

干鍋茶樹菇：Griddle Cooked Tea Tree Mushrooms

荷塘燜什菌：Stewed Assorted Mushrooms with Lotus Roots

黃燜山珍菌：Braised Wild Mushrooms in Brown Sauce

蠔皇原汁白靈菇（每位）：Braised Mushrooms in Oyster Sauce（per person）

雞油牛肝菌：Braised Boletus in Chicken Oil

三色鮑魚菇：Sautéed Abalone Mushrooms and Vegetables

砂鍋三菌：Braised Assorted Mushrooms en Casserole

燒汁燴南野山菌：Braised Mushrooms in BBQ Sauce

山菌燒豆腐：Braised Tofu with Mushrooms

雙仙采靈芝：Sautéed Mushrooms with Broccoli

雙鮮扒雞腿菇：Braised Mushrooms and Vegetables

酥炸山菌：Deep-Fried Mushrooms

酸辣炒姬菇：Sautéed Fungus with Hot and Sour Flavor

泰式煮什菌：Boiled Assorted Mushrooms in Thai Sauce

鮮蘑炒蜜豆：Sautéed Mushrooms with Sweetened Kidney Beans

香草蒜茸炒鮮蘑：Sautéed Fresh Mushrooms with Garlic and Vanilla

香菇扒菜膽：Braised Vegetable with Black Mushrooms

野菌燒豆腐：Braised Tofu with Mushrooms

魚香牛肝菌：Yu-Shiang Boletus（Sautéed with Spicy Garlic Sauce）

鮑汁花菇：Braised Mushrooms in Abalone Sauce

燴滑籽菇：Braised Mushrooms in Sauce

干貝鮮腐竹草菇：Braised Dried Scallops with Straw Mushrooms and Tofu Skin

清湯干貝鮮蘑：Consommé of Dried Scallops and Mushrooms

四寶菌燒素雞：Braised Deep-Fried Tofu with Mushrooms 樓 Date: 2008-06-19 12:39:49 ysncn

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羊肚菌爆蝦球：Sautéed Shrimp Balls with Mushrooms

銀杏百合炒蝦球：Sautéed Shrimp Balls with Lily Bulbs and Ginkgo

銀芽炒蝦松：Sautéed Minced Shrimps with Bean Sprouts

油燜大蝦：Braised Prawns

玉簪明蝦球：Sautéed Prawns with Vegetables and Scallops

白靈菇韭黃炒鱈魚球：Sautéed Codfish Balls with Mushrooms and Hotbed Chives

煎銀鱈魚：Pan-Fried Codfish Filet

蔥烤銀鱈魚：Grilled Codfish with Scallion

冬菜銀鱈魚：Steamed Codfish with Preserved Vegetables

蠔黃煎銀鱈魚：Pan-Fried Codfish in Oyster Sauce

松菇銀鱈魚：Braised Codfish with Mushrooms

泰汁煎銀鱈魚：Pan-Fried Codfish in Thai Sauce

特汁銀鱈魚：Pan-Fried Codfish in Sour Sauce

香煎銀鱈魚：Pan-Fried Codfish in Soya Sauce

XO醬花枝片：Sautéed Sliced Squid in XO Sauce

白灼花枝片：Scalded Sliced Squid

椒鹽吊片：Deep-Fried Squid with Spicy Salt

奇異果炒花枝：Sautéed Sliced Squid with Kiwi Fruit

西檸百花鮮魷：Deep-Fried Squid with Minced Shrimp in Lemon Sauce

鐵板醬鮮魷：Sizzling Fresh Squid with Soy Sauce

香燒魷魚：Braised Squid

雪筍花枝片：Sautéed Sliced Squid with Bamboo Shoots

避風塘焗魚云：Braised Fish Head, Be-for-Time Style

菜心扒魚圓：Braised Fish Balls with Shanghai Greens

剁椒魚頭：Steamed Fish Head with Diced Hot Red Peppers

沸騰魚：Boiled Fish with Bean Sprouts in Hot Chili Oil

鍋仔木瓜浸魚片：Stewed Sliced Fish with Papaya

砂鍋魚頭：Fish Head en Casserole

深海鰈魚頭（剁椒、蔥油）：Braised Flatfish Head（with Hot Red Peppers/ Scallion）

生焗魚頭：Baked Fish Head en Casserole

酸菜魚：Boiled Fish with Pickled Cabbage and Chili

西湖醋魚：West Lake Fish in Vinegar Gravy

蝦棗魚丸豆腐煲：Stewed Seafood and Tofu en Casserole

香煎咸魚：Pan-Fried Salted Fish

香燒深海魚頭：Braised Fish Head

香糟溜魚片：Sautéed Sliced Fish in Rice Wine Sauce

腰豆西芹炒魚松：Sautéed Minced Fish with Celery and Kidney Beans

野生菌燴烏魚片：Braised Cuttle Fish with Mushrooms

鮑參翅肚羹：Shark's Fin Soup with Shredded Abalone

翅湯浸什菌：Shark's Fin Soup with Assorted Mushrooms

濃湯雞煲翅（供3－5人用）：Braised Shark's Fin in Chicken Broth（Serves 3 to 5 Persons）

川式紅燒魚翅：Braised Shark's Fin, Sichuan

高湯雞絲生翅：Shark's Fin Soup with Shredded Chicken 桂花炒魚翅：Sautéed Shark's Fin with Crab Meat and Bean Sprouts 紅梅蟹粉炒桂花翅：Sautéed Shark's Fin with Crab Meat and Chinese Herbs 紅燒大鮑翅：Braised Shark's Fin with Brown Sauce 紅燒雞絲翅：Braised Shark's Fin with Shredded Chicken 花膠菜膽燉竹笙翅：Stewed Shark's Fin with Fish Maw and Bamboo Fungus 火龍燕液翅：Boiled Shark's Fin and Bird's Nest Served in Dragon Fruit 雞煲海虎翅：Supreme Shark's Fin with Chicken Soup en Casserole 雞煲牙撿翅：Shark's Fin with Chicken Soup en Casserole 金肘菜膽燉散翅：Stewed Vegetebles with Shark's Fin and Pork Hock 鹿茸養生翅：Shark's Fin Soup with Deer Antler 木瓜燉翅：Shark's Fin Soup with Papaya 木瓜海虎翅：Supreme Shark's Fin Soup with Papaya 濃湯雞火翅：Shark's Fin in Chicken Soup 濃湯魚肚燴散翅：Fish Maw with Shark's Fin Soup 濃汁鮑絲翅：Braised Shark's Fin and Abalone in Soup 砂鍋肚絲翅：Shredded Fish Maw and Shark's Fin en Casserole 砂鍋菇絲翅：Shredded Mushrooms and Shark's Fin en Casserole 砂鍋雞煲翅：Shark's Fin in Chicken Soup en Casserole 砂鍋裙邊翅：Shredded Turtle Rim and Shark's Fin en Casserole 砂鍋炒翅：Sautéed Shark's Fin with Chicken Soup en Casserole 松茸燴魚翅：Braised Shark's Fin with Mushrooms 夏威夷木瓜燉翅：Stewed Shark's Fin with Hawaiian Papaya 瑤柱雞絲燴生翅：Braised Shark's Fin with Shredded Chicken and Scallops 紅燒排翅：Braised Superior Shark's Fin in Brown Sauce 干貝燉燒翅：Shark's Fin Stewed in Scallop Soup 紅燒散翅：Braised Shark's Fin in Brown Sauce 海虎翅（每兩）：Supreme Shark's Fin Soup（Per 50g）金山勾翅（每兩）：Superior Shark's Fin Soup（Per 50g）山東海參：Shan-Dong Sea Cucumber Soup 原罐小排翅：Shark's Fin in Soup 海鮮大煲翅：Shark's Fin and Seafood en Casserole 濃汁三鮮魚翅：Three Delicacies and Shark's Fin Soup 濃汁四寶魚翅：Four Delicacies and Shark's Fin Soup 竹笙筍雞絲翅：Shark's Fin Soup with Shredded Chicken and Bamboo Fungus 白汁炒魚唇：Sautéed Fish Lips 猴頭菇扒魚唇：Braised Fish Lips with Mushrooms 濃汁魚唇：Fish Lips Soup 糟蛋燴魚唇：Stewed Fish Lips and Eggs Preserved in Wine 蛋花炒魚肚：Sautéed Fish Maw with Scrambled Egg 蠔汁扣魚肚：Braised Fish Maw in Oyster Sauce 黃扒魚肚：Braised Fish Maw 菊花烏龍燴魚肚：Stewed Fish Maw with Chrysanthemum and Oolong Tea 濃汁魚肚：Braised Fish Maw with Chicken Broth

青瓜肉松煮魚肚：Boiled Fish Maw with Minced Pork

左口魚（豉汁蒸，清蒸，紅燒）：Halibut（Steamed with Black Bean Sauce/ Steamed / Braised in Brawn Sauce）

佛跳墻：Fotiaoqiang——Steamed Abalone with Shark's Fin and Fish Maw in Broth（Lured by its delicious aroma even the Buddha jumped over the wall to eat this dish.）

紫蘇煎釀尖椒：Sautéed Cuttlefish with Green Pepper

什燴蝦：Braised Shrimps with Mixed Vegetables

魚香蝦：Yu-Shiang Shrimps（Sautéed with Spicy Garlic Sauce）

芥蘭蝦：Sautéed Shrimps with Chinese Broccoli

雪豆蝦：Sautéed Shrimps with Snow Peas

甜酸蝦：Sweet and Sour Shrimps

蝦龍糊：Sautéed Shrimps in Lobster Sauce

干燒蝦仁：Dry-Braised Shelled Shrimps with Chili Sauce

湖南蝦：Shrimps, Hunan Style

子姜蝦：Sautéed Shrimps with Ginger Shoots

辣子蝦仁：Sautéed Shrimps in Hot Pepper Sauce

咖喱蝦：Curry Shrimps

什燴干貝：Sautéed Scallops with Mixed Vegetable

魚香干貝：Yu-Shiang Scallops（Sautéed with Spicy Garlic Sauce）

辣子干貝：Sautéed Scallops in Hot Pepper Sauce

蝦子大鳥參：Braised Jumbo Sea Cucumber with Shrimp Roe

紅燒鳥參：Braised Sea Cucumber

糖醋全魚：Sweet and Sour Whole Fish

豆瓣全魚：Fried Whole Fish Dressed with Spicy Bean Sauce

脆皮全魚：Crispy Whole Fish

清蒸石斑魚：Steamed Sea Bass

清蒸龍利：Steamed Flounder

干煎龍利：Pan-Fried Flounder

時菜魚片：Stir-Fried Fish Filets with Vegetable

椒鹽魷魚：Crispy Squid with Spicy Salt

時菜魷魚：Stir-Fried Squid with Vegetable

豉椒魷魚：Sautéed Squid with Peppers in Black Bean Sauce

宮保魷魚：Kung Pao Squid

辣醬蒸鮮魷：Steamed Squid in Chili Sauce

豆苗大蝦：Sautéed Shrimps with Pea Sprouts

上海油爆蝦：Stire-Fried Shrimps, Shanghai Style

蝦仁跑蛋：Shrimp Omelet

黑椒魚貝：Sautéed Scallops in Black Pepper Sauce

糖醋魷魚：Sweet and Sour Squid

炒小卷：Sautéed Squid Rolls

炒大蛤：Sautéed Fresh Clams

九重鮮鮑：Sautéed Fresh Abalone with “Nine Layer Tower”（a Kind of Spearmint）

煎鯧魚：Pan-Fried Pomfret

馬鮫魚：Pan-Fried Mackerel

蛋黃明蝦：Deep-Fried Prawns with Egg Yolk

如意鰻卷：Deep-Fried Eel Rolls

蔥燒魚片：Braised Fish Filets with Scallion

姜絲魚片：Braised Fish Filets with Ginger Slices

殷豉魚片：Braised Fish Filets in Taiwan Black Bean Sauce

咖喱焗鱘：Baked Sturgeon in Curry Sauce

菠蘿蝦球：Sautéed Prawn with Pineapple

咸菜蝦仁：Sautéed Shelled Shrimps with Preserved Vegetable

豆苗蝦仁：Sautéed Shelled Shrimps with Pea Sprouts

蝦仁燜豆腐：Shelled Shrimps Simmered with Tofu

殷豉炒蚵：Stir-Fried Mussels with Taiwan Black Bean Sauce

蔥燒鰻魚：Braised Eel with Scallion

三杯中卷：Squid Rolls with Three Cups Sauce

三杯鰻魚：Eel with with Three Cups Sauce

酥炸蚵卷：Deep-Fried Crispy Mussel Rolls

紫菜蝦卷：Seaweed Rolls Stuffed with Shrimp

玉帶干貝酥：Fried Scallops with Crispy Taro Strips and Vegetables

蠔油鮑脯：Sautéed Sliced Abalone in Oyster Sauce

鳳城煎魚脯：Fried Salted Fish Filets

川歸燒酒蝦：Stewed Shrimps with Ligustici Rhizome, Tangkuei and Other Medicinal Herbs

米醬炒蟶肉：Sautéed Fresh Clam with Seasoning Sauce

韭黃鱔片：Sautéed Eel Slices with Hotbed Chives

紅鱘米糕：Steamed Red Sturgeon with Sticky Rice

桂花炒干貝：Sautéed Scallops with Osmanthus Sauce

豆瓣燒大黃魚：Braised Yellow Croaker in Bean Sauce

炒山瓜仔：Stir-Fried Baby Clams

豆酥鱈魚：Steamed Codfish with Savory Crispy Beans

椒鹽鱈魚：Deep-Fried Codfish with Spicy Salt

椒鹽有頭蝦：Deep-Fried Shrimps with Spicy Salt

油爆蝦：Stir-Fried Shrimps

殷豉炒肉蟹：Sautéed Hardshell Crab in Taiwan Black Bean Sauce

桂花炒肉蟹：Sautéed Hardshell Crab with Osmanthus Sauce

咖喱焗肉蟹：Baked Hardshell Crab with Curry

豆醬炒肉蟹：Sautéed Hardshell Crab with Soy Bean Paste

咸蛋黃炒肉蟹：Sautéed Hardshell Crab with Salted Egg Yolk

殷豉炒珍寶蟹：Sautéed Jumbo Crab in Taiwan Black Bean Sauce

桂花炒珍寶蟹：Sautéed Jumbo Crab with Osmanthus Sauce

咖喱焗珍寶蟹：Baked Jumbo Crab with Curry

豆醬炒珍寶蟹：Sautéed Jumbo Crab with Soy Bean Paste

咸蛋黃珍寶蟹：Sautéed Jumbo Crab with Salted Egg Yolk

豉汁蒸白鱔：Steamed Eel with Black Bean Sauce

清蒸白鱔：Steamed Eel

如意炸白鱔：Deep-Fried Eel

大蒜燒白鱔：Braised Eel with Garlic

川汁燒白鱔：Stewed Eel in Gravy, Sichuan Style

白灼生中蝦：Scalded Prawns

蒜蓉開邊蒸生中蝦：Steamed Prawns with Chopped Garlic

藥味燉生中蝦：Simmered Prawns with Medicinal Herbs

鹽酥生中蝦：Baked Prawns with Salt

奶油石頭焗生中蝦：Baked Prawns in Stones with Fresh Cream

咖喱串燒生中蝦：Prawns Kebab with Curry

鷺香焗生中蝦：Baked Prawns with Mixed Flavor 樓 Date: 2008-06-19 12:40:14 ysncn

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清蒸石斑（桂魚、左口魚、鱸魚、加吉魚、鱒魚）：Steamed Sea Bass（Mandarin/ Flatfish/ Perch/ Sea Bream/ Bulltrout）

油浸石斑（桂魚、左口魚、鱸魚、加吉魚、鱒魚）：Marinated Sea Bass（Mandarin/ Flatfish / Perch/ Sea Bream/ Bulltrout）in Oil

醋烹石斑（桂魚、左口魚、鱸魚、加吉魚、鱒魚）

：Fried Sea Bass（Mandarin / Flatfish / Perch/ Sea Bream/ Bulltrout）with Vinegar Sauce

豉汁蒸石斑（桂魚、左口魚、鱸魚、加吉魚、鱒魚）：Steamed Sea Bass（Mandarin/ Flatfish / Perch/ Sea Bream/ Bulltrout）with Black Bean Sauce

紅燒石斑（桂魚、左口魚、鱸魚、加吉魚、鱒魚）：Braised Sea Bass（Mandarin/ Flatfish / Perch/ Sea Bream/ Bulltrout）in Brown Sauce

五柳燒石斑（桂魚、左口魚、鱸魚、加吉魚、鱒魚）：Braised Sea Bass（Mandarin/Flatfish/ Perch/ Sea Bream / Bulltrout）with Trimmings

青蒜豆油燒石斑（桂魚、左口魚、鱸魚、加吉魚、鱒魚）：Braised Sea Bass（Mandarin/Flatfish / Perch/ Sea Bream/ Bulltrout）with Green Garlic

鱒魚刺身：Sliced Raw Bulltrout

豉汁蒸九孔：Steamed Abalone with Black Bean Sauce

蒜蓉蒸九孔：Steamed Abalone with Chopped Garlic

蔥油九孔：Abalone in Scallion Oil

香糟焗龍蝦：Baked Lobster in Rice Wine Sauce

奶油焗龍蝦：Baked Lobster with Fresh Cream

醬爆龍蝦：Stir-Fried Lobster with Soy Bean Paste

生蒸龍蝦：Steamed Lobster

三鮮海參：Sea Cucumber with Three Delicacies

白扒魚肚：Braised Fish Maw in White Sauce

山東濃汁魚翅撈飯：Shan Dong Shark's Fin in Soup with Stewed Rice

鮑汁海鮮燴飯：Seafood and Rice in Abalone Sauce

黃燜魚翅：Braised Shark's Fin in Yellow Wine Sauce

全家福：Stewed Assorted Delicacies

干焅魚翅：Stewed Shark's Fin

白扒魚翅：Braised Shark's Fin in White Sauce

紅扒魚翅：Braised Shark's Fin in Brown Sauce

燒山藥海參：Braised Sea Cucumber with Chinese Yam

蔥燒海參鮑魚：Braised Sea Cucumber and Abalone with Scallion

蔥燒海參牛蹄筋：Braised Sea Cucumber and Ox Tendon with Scallion

燒蝦球海參：Stewed Sea Cucumber and Shrimp Balls

醋椒活草魚：Consommé of Grass Carp with Vinegar and Pepper, Live Style

糟溜活桂魚：Sautéed Mandarin Fish with Rice Wine Sauce, Live Style

清炒大龍蝦：Sautéed Lobster

椒鹽基圍蝦：Deep-Fried Shrimps with Spicy Salt

清炒蝦仁：Sautéed Shelled Shrimp

干燒蝦仁：Dry-Braised Shelled Shrimp

豆豉大龍蝦：Stir-Fried Lobster with Black Bean Sauce

百合蝦球：Sautéed Prawn with Lily Bulbs

干燒蝦球：Dry-Braised Prawn

炸烹蝦球：Quick-Fried Prawn with Sauce

豆豉蝦球：Stir-Fried Prawn with Black Bean Sauce

翡翠蝦球：Stir-Fried Prawn with Vegetables

炸鳳尾蝦：Deep-Fried Phoenix-Tailed Prawns

扒魚肚白菜心：Sautéed Fish Maw with Chinese Cabbage

扒魚肚油菜心：Sautéed Fish Maw with Shanghai Greens

蠔油小鮑：Sautéed Abalone with Oyster Sauce

扒鮑魚菜心：Sautéed Abalone with Shanghai Greens

扒四寶：Sautéed Four Delicacies in Sauce

軟炸蝦仁：Soft-Fried Shrimps with Egg

糟燴蝦仁：Braised Shelled Shrimps with Rice Wine Sauce

蘭花雙味蝦仁：Stir-Fried Two Taste Shelled Shrimps with Broccoli

清炒鮑貝：Sautéed Abalone and Scallop

芙蓉三鮮：Three Delicacies with Egg White

雙味軟炸鮮貝：Soft-Fried Scallop in Two Taste

炸烹鮮貝：Quick-Fried Scallop with Sauce

清炒貝仁：Sautéed Scallops

賽螃蟹：Crab-Flavor Fish

芫爆鱔魚片：Sautéed Eel Slices with Coriander

糟溜鱈魚：Sautéed Codfish Filets with Rice Wine Sauce

咭汁魚片：Stir-Fried Fish Filets in Catsup

糟溜三白：Sautéed Three White Slices（Chicken, Fish and Bamboo Shoots）with Rice Wine Sauce

爆炒鱔魚絲：Stir-Fried Shreded Eel

醋椒活桂魚：Consommé of Mandarin Fish with Vinegar and Pepper, Live Style

蔥油活桂魚：Steamed Mandarin Fish with Scallion Oil, Live Style

山東家常燜桂魚：Braised Mandarin Fish in Brown Sauce, Shandong Style

蔥油潑多寶魚：Steamed Turbot with Scallion Oil

蔥油潑牙片魚：Steamed Olive Flounder with Scallion Oil

干燒牙片魚：Dry-Braised Olive Flounder in Brown Sauce

蔥油潑石斑魚：Steamed Sea Bass with Scallion Oil

清蒸閘蟹：Steamed River Crab

罐燜鴨絲魚翅：Stewed Shark's Fin with Shredded Duck

刺參扣鴨掌：Braised Duck Feet with Sea Cucumber

鴨汁鮮鳧烏龍：Braised Duck Meat with Sea Cucumber

鴨湯醋椒魚：Vinegar-Flavored Braised Mandarin Fish in Duck Bone Soup

魚香明蝦球：Yu-Shiang Prawns（Sautéed with Spicy Garlic Sauce）

香辣脆鱔：Deep-Fried Eel in Hot Spicy Sauce

老醋蟄頭：Jellyfish with Black Vinegar

王府穌魚：Deep-Fried Fish with Soya Sauce

家常臊子海參：Stir-Fried Sea Cucumber and Minced Pork in Chili Bean Paste

宮保帶子：Kung Pao Scallops

XO醬鮮椒煎帶子：Fried Scallops with XO Sauce

清湯竹蓀海參：Braised Bamboo Fungus and Sea Cucumbers

桂魚（干燒，清蒸，酸湯，椒鹽）：Mandarin Fish（Dry-Braised with Chili Sauce/Steamed/ Boiled in Sour-Soup/Fried with Spicy Salt）

東坡銀鱈魚：Steamed Codfish with Preserved Vegetables

草魚（干燒，清蒸，水煮，酸菜）：Grass Carp（Dry-Braised with Chili Sauce/ Steamed/ Poached/ Boiled with Pickled Cabbage and Chili）

宮保大蝦肉：Kung Pao Prawn Meat

魚香大蝦肉：Yu-Shiang Prawn Meat（Sautéed with Spicy Garlic Sauce）

頂級6頭鮑/王府極品鮑/王府一品鮑：Braised Supreme Abalone

蟹黃金鉤翅：Shark's Fin Soup with Crab Roe

泡菜魚翅羹：Shark's Fin Soup with Pickles

肉末遼參：Braised Sea Cucumber with Minced Pork

鮑汁扒裙邊：Braised Soft Turtle Rim with Abalone Sauce

濃湯裙邊：Turtle Rim Soup

濃湯魚唇：Fish Lips Soup

濃湯四寶：Seafood Soup

青元燴鮮蝦：Braised Prawns with Peas

酸辣蜇頭花：Hot and Sour Jellyfish

辣炒墨魚竹百葉：Stir-Fried Spicy Cuttlefish and Tofu Skin

水煮明蝦：Poached Prawns

椒香鱔段：Stir-Fried Eel with Peppers

鍋巴海三鮮：Sizzling Assorted Seafood with Crispy Rice

板栗燒鱔段：Braised Eel with Chestnuts

碧綠椒麻魚肚：Braised Fish Maws and Vegetables with Pepper and Chili

上湯焗龍蝦：Lobster Poached in Chicken Consommé

蒜蓉蒸龍蝦：Steamed Lobster with Chopped Garlic

椒鹽蟹：Fried Crab with Spicy Salt

咖喱蟹煲：Curry Crabs en Casserole 菜遠蝦球：Sautéed Prawn with Shanghai Greens 點桃蝦球：Walnut Shrimps 油泡蝦球：Crystal Prawn 檸檬蝦球：Sautéed Prawn with Lemon 四川蝦球：Stir-Fried Prawn, Sichuan Style 豆瓣醬鮮魷：Sautéed Squid with Soy Bean Paste 韭王象拔蚌：Sautéed Chive with Geoduck Clam 韭王花枝片：Sautéed Chive with Squid 豉汁炒三鮮：Sautéed Mixed Seafood with Black Bean Sauce 馬拉盞炒魷魚：Sautéed Squid with Shrimp Paste 雙菇鮮帶子：Sautéed Fresh Scallop with Mushrooms 豉汁炒大蜆：Sautéed Clam with Black Bean Sauce 蔥姜生蠔：Sautéed Oyster with Ginger and Scallion 豉汁炒青口：Sautéed Mussel with Black Bean Sauce 豉汁豆腐蒸帶子：Steamed Scallop and Tofu in Black Bean Sauce 清蒸蒜蓉帶子：Steamed Scallop with Chopped Garlic 豉汁煎焗塘虱：Pan-Fried Catfish with Black Bean Sauce 蒸金錢片塘虱：Steamed Catfish 辣汁串燒魚：Fish Kebab with Chili Sauce 西蘭炒雪魚球：Sautéed Codfish Balls with Broccoli 菜遠石斑球：Sautéed Sea Bass Balls with Shanghai Greens 油泡石斑球：Fried Sea Bass Balls 川味石斑球：Sea Bass Balls, Sichuan Style 咕嚕石斑球：Sweet and Sour Sea Bass Balls 魚腐扒菜膽：Braised Fish Curd with Shanghai Greens 菜膽肘子燉海中寶：Double-Boiled Fish Maw, Sea Cucumber and Ham with Cabbage 冬草花燉海星：Stewed Starfish with Aweto 洋蔥煮魚：Boiled Fish with Onion 干炸多春魚：Deep-Fried Shisamo 欖仁炒魚環：Sautéed Minced Dace with Olive Seeds 京醬龍蝦球：Lobster Balls in Sweet Bean Sauce 醬油蟹：Fried Crabs with Soy Sauce 醋溜蟹：Sautéed Crabs with Sour Sauce 清湯蟹肉：Crab Meat in Broth 黑椒鱔球：Sautéed Eel Balls with Black Pepper 香辣芙蓉魚：Spicy Fish Filets with Egg White 水煮魚：Fish Filets in Hot Chili Oil 香煎黃板刁：Pan-Fried Catfish 鍋仔魚籽：Stewed Fish Roe 清蒸武昌魚：Steamed Wuchang Fish 紅燒帶魚：Braised Ribbonfish in Brown Sauce 酸湯魚：Fish in Sour Soup 百花釀露筍：Steamed Asparagus with Minced Shrimp

石缽XO醬水晶粉：Braised Sheets of Starch with XO Sauce in Stone Pot

翅湯青瓜蝦球：Cucumber and Prawn in Shark's Fin Soup

XO醬爆北極裙：Quick-Fried Fringe Shell with XO Sauce

蜜豆百合炒魚菘：Sautéed Fish Floss with Sweetened Beans and Lily Bulbs

石缽蟹黃豆腐：Stewed Crab Roe and Tofu in Stone Pot

芥蘭鮮魷：Sautéed Squid with Chinese Broccoli

花椒甲魚：Turtle with Sichuan Pepper

泡椒甲魚：Turtle with Pickled Peppers

酸辣鯰魚：Hot and Sour Catfish

糊辣基圍蝦：Fried Shrimp with Hot Pepper

鐵板餅子燜魚：Pancake with Braised Fish

木瓜魚翅：Shark's Fin with Papaya

蠔皇鮑魚：Braised Abalone in Oyster Sauce

鮑汁扒鮑貝：Braised Abalone in Abalone Sauce

黑椒蠶豆炒雙鮑：Sautéed Abalones with Black Pepper and Broad Beans

西法大蝦：Prawns Cooked in Western Style

澳帶燴魚肚：Braised Fish Maw with Scallops

韭香武昌魚：Wuchang Fish with Leeks

腰果鮮蝦仁：Sautéed Shelled Shrimps with Cashew Nuts

烤鯰魚：Roasted Fresh Catfish

水煮鮮魷：Fresh Squid in Hot Chili Oil

酸辣鱔絲：Hot and Sour Shredded Eel

野山珍鱸魚：Perch with Mushrooms

清蒸大閘蟹：Steamed Dazha Crabs

白灼蝦：Scalded Prawns

醉蟹：Liquor-Soaked Crabs

太白竹簍蝦：Taibai Prawns in Bamboo Basket

海參鍋巴：Sea Cucumber with Crispy Rice

雞茸魚翅：Shark's Fin with Minced Chicken

松子黃魚：Yellow-Fin Tuna with Pine Nuts

紅油魚肚：Fish Maw in Chili Sauce

茄汁魚片：Fish Filets with Tomato Sauce

黃酒脆皮蝦仁：Crispy Shrimps with Yellow Wine Sauce 樓 Date: 2008-06-19 12:40:37 ysncn

看我其他帖子

看我的日志豆腐類 Tofu

彩虹蒸豆腐：Steamed Tofu with Vegetables

豉香尖椒炒豆干：Sautéed Dried Tofu with Hot Peppers in Black Bean Sauce

脆皮豆腐：Deep-Fried Tofu

鍋塌豆腐：Tofu Omelet

宮保豆腐：Kung Pao Tofu

紅燒日本豆腐：Braised Japanese Tofu with Vegetables

家常豆腐：Fried Tofu, Home Style

金菇豆腐：Braised Tofu with Mushrooms

欖菜肉碎燉豆腐：Stewed Tofu with Olive Pickles and Minced Pork

兩蝦豆腐：Braised Tofu with Shrimps and Shrimp Roe

牛肝菌紅燒豆腐：Braised Tofu with Boletus

芹菜炒香干：Sautéed Celery with Dried Tofu Slices

日式蒸豆腐：Steamed Tofu，Japanese Style

泰式豆腐：Braised Tofu in Thai Sauce

鐵板蔥燒豆腐：Sizzling Tofu with Scallion

西蜀豆花：Braised Tofu with Peanuts and Pickles

鄉村小豆腐：Sautéed Tofu with Vegetables

香芹茶干：Sautéed Dried Tofu with Parsley

雪菜炒豆皮：Sautéed Tofu Skin with Potherb Mustard

雪菜蝦仁豆腐：Sautéed Tofu with Shrimp and Potherb Mustard

素菜豆腐：Sautéed Tofu with Mixed Vegetables

豆豉豆腐：Sautéed Tofu with Black Bean Sauce

芝麻豆腐：Sesame Tofu

左宗豆腐：General Tsuo's Tofu

五味豆腐：Five-Flavored Tofu

椒鹽豆腐：Fried Tofu with Spicy Salt

辣子豆腐：Tofu in Hot Pepper Sauce

咖喱豆腐：Curry Tofu

肉醬豆腐：Braised Tofu with Minced Meat

麻婆豆腐：Mapo Tofu（Stir-Fried Tofu in Hot Sauce）

三鮮豆腐：Sautéed Tofu with Three Delicacies

蝦籽炒豆腐：Stir-Fried Tofu with Shimp Roe

面筋百葉：Fried Wheat Gluten Puff and Tofu Skin

百葉包肉：Tofu Skin Rolls with Minced Pork

砂鍋豆腐：Stewed Tofu in Pottery Pot

菠菜豆腐：Stewed Tofu with Spinach

雞血豆腐：Stewed Tofu with Chicken Blood Cakes

菜豆花：Braised Tofu with Vegetables

蝦圓玉子豆腐：Steamed Tofu and Shrimps 樓 Date: 2008-06-19 12:40:55 ysncn

看我其他帖子看我的日志蔬菜類 Vegetables

XO醬炒海茸百合：Sautéed Lily Bulbs and Seaweed in XO Sauce

百合炒南瓜：Sautéed Pumpkin with Lily Bulbs

板栗白菜：Poached Chinese Cabbage with Chestnuts

白灼時蔬：Scalded Seasonal Vegetable

炒芥蘭：Sautéed Chinese Broccoli

炒生菜：Sautéed Lettuce

炒時蔬：Sautéed Seasonal Vegetable

豉汁涼瓜皮：Sautéed Bitter Melon Peel in Black Bean Sauce

蔥香荷蘭豆：Sautéed Snow Peas with Scallion

翠豆玉米粒：Sautéed Green Peas and Sweet Corn

冬菇扒菜心：Braised Shanghai Greens with Black Mushrooms

豆豉鯪魚油麥菜：Sautéed Indian Lettuce with Diced Fish in Black Bean Sauce

干貝扒蘆筍：Braised Asparagus with Scallops

干煸苦瓜：Sautéed Bitter Melon

海茸墨魚花：Sautéed Diced Cuttlefish and Seaweed

蠔皇扒雙蔬：Braised Seasonal Vegetables in Oyster Sauce

蠔油扒時蔬：Braised Vegetable in Oyster Sauce

蠔油生菜：Sautéed Lettuce in Oyster Sauce

紅燒毛芋頭：Braised Taro in Brown Sauce

紅棗蒸南瓜：Steamed Pumpkin with Chinese Dates

猴頭蘑扒菜心：Braised Shanghai Greens with Mushrooms

虎皮尖椒：Pan-Seared Green Chili Pepper

琥珀香芹炒藕粒：Sautéed Diced Lotus Root with Celery and Walnuts

黃耳浸白玉條：Simmered White Gourd Slices with Yellow Fungus

黃金玉米：Sautéed Sweet Corn with Salted Egg Yolk

火腿炒蠶豆：Sautéed Broad Beans with Ham

雞湯竹笙浸時蔬：Bamboo Fungus and Steamed Vegetable in Chicken Soup

姜汁炒時蔬：Sautéed Seasonal Vegetable in Ginger Sauce

椒鹽茄子丁：Deep-Fried Diced Eggplant with Spicy Salt

煎釀鮮茄子：Fried Eggplant Stuffed with Pork and Shrimp

辣椒熗時蔬：Sautéed Vegetable with Chili Pepper

栗子扒白菜：Braised Chinese Cabbage with Chestnuts

蘿卜干炒臘肉：Sautéed Preserved Pork with Dried Turnip

米湯豆苗：Sautéed Pea Sprouts in Rice Soup

木耳炒山藥：Sautéed Chinese Yam with Black Fungus

木瓜燉百合：Stewed Papaya with Lily Bulbs

濃湯金華四寶蔬：Braised Four Kinds of Vegetables in Broth

濃湯娃娃菜：Stewed Baby Cabbage in Broth

芹香木耳：Sautéed Black Fungus with Celery

清炒/蒜茸各式時蔬：Sautéed Seasonal Vegetable with/without Garlic

清炒/蒜茸西蘭花：Sautéed Broccoli with/without Garlic

清炒豆尖：Sautéed Bean Sprouts

清煎西紅柿：Pan-Fried Tomato

肉末雪菜：Sautéed Potherb Mustard with Minced Pork

上湯扒娃娃菜：Braised Baby Cabbage in Broth

上湯雞毛菜：Braised Green Vegetable in Broth

上湯芥蘭：Braised Chinese Broccoli in Broth

上湯浸時蔬：Braised Seasonal Vegetable in Broth

雙耳炒四季：Sautéed Fungus and Assorted Vegetables

松仁玉米：Sautéed Sweet Corn with Pine Nuts

蒜茸炒時蔬：Sautéed Vegetable with Chopped Garlic

田園素小炒：Vegetarian's Delight

鐵扒什錦：Grilled Assorted Vegetables

西紅柿炒蛋：Scrambled Egg with Tomato

西芹百合：Sautéed Lily Bulbs and Celery

鄉村大豐收：Raw Vegetables Combination

雪菜炒豆瓣：Sautéed Beans with Potherb Mustard

野山紅炒木耳：Sautéed Black Fungus with Red Pepper

銀杏炒百合：Sautéed Lily Bulbs with Gingko

油鹽水浸時蔬：Braised Seasonal Vegetable

魚香茄子：Yu-Shiang Eggplant（Sautéed with Spicy Garlic Sauce）

魚香茄子煲：Yu-Shiang Eggplant en Casserole（Sautéed with Spicy Garlic Sauce）

魚香絲瓜煲：Yu-Shiang Sponge Gourd en Casserole（Sautéed with Spicy Garlic Sauce）

玉筍炒酸菜：Sautéed Pickled Cabbage with Bamboo Shoots

素什錦：Mixed Vegetables

魚香芥蘭：Yu-Shiang Chinese Broccoli（Sautéed with Spicy Garlic Sauce）

雪豆馬蹄：Snow Peas with Water Chestnuts

四季豆：Sautéed French Beans

清炒菠菜：Sautéed Spinach

干貝刈菜：Sautéed Seasonal Vegetable with Scallops

清炒荷蘭豆：Sautéed Snow Peas

蟹肉絲瓜：Sautéed Crab Meat with Sponge Gourd

豆腐乳炒通菜：Sautéed Water Spinach in Preserved Tofu Sauce

燙青菜：Scalded Green Vegetable

小魚莧菜：Boiled Amaranth with Silver Fish

北菇扒菜心：Braised Shanghai Greens and Mushrooms

扁魚白菜：Braised Dried Silver Carp with Chinese Cabbage

桂竹筍肉絲：Sautéed Bamboo Shoots with Shredded Pork

青葉豆腐：Steamed Tofu with Green Vegetable

客家小炒：Sautéed Pork and Squid with Dried Turnip and Garlic, Hakka Style

韭菜炒豆干：Sautéed Leek with Dried Tofu

九重茄子：Sautéed Eggplant with Nine-Layer Tower（a kind of Spearmint）

菜心炒肉片：Sautéed Pork Slices with Shanghai Greens

扒香菇油菜：Sautéed Cabbage with Mushrooms

龍須扒菜心：Sautéed Shanghai Greens with Asparagus

貝松扒菜心：Sautéed Shanghai Greens with Minced Scallop

口蘑菜膽：Stir-Fried Vegetable and Mushrooms 白灼西蘭花：Scalded Broccoli 蒜茸芥蘭：Sautéed Chinese Broccoli with Chopped Garlic 鴨黃焗南瓜：Braised Pumpkin with Salted Egg Yolk 枸杞百合西芹：Stir-Fried Celery and Lily Bulbs with Chinese Wolfberry 雙冬燒茄子：Braised Eggplant with Mushroom and Bamboo Shoots 芫爆素鱔：Sautéed Black Mushrooms with Coriander 干燒四鮮：Dry-Braised Duck Feet with Duck Meat and Bamboo Shoots 開水白菜：Steamed Chinese Cabbage in Supreme Soup 熗黃瓜：Spicy Cucumbers 香油苦瓜：Marinated Bitter Melon with Sesame Oil 果汁藕片：Marinated Lotus Roots with Orange Juice 蔬菜沙拉：Vegetables Salad 麻醬筍條：Shredded Lettuce with Sesame Paste 四川泡菜：Pickles, Sichuan Style 干煸四季豆：Dry-Fried French Beans with Minced Pork and Preserved Vegetables 清炒芥蘭：Sautéed Chinese Broccoli 燒二冬：Braised Mushroom and Bamboo Shoots 油浸娃娃菜：Baby Cabbage in Soy Sauce 滑子菇扒菜膽：Sautéed Chinese Greens with Mushrooms 蠔油冬菇：Mushrooms in Oyster Sauce 羅漢腐皮卷：Tofu Rolls 素咕嚕肉：Sweet and Sour Vegetables 上湯芥菜膽：Chinese Broccoli in Chicken Consommé 蒜蓉豆苗：Sautéed Pea Sprouts with Chopped Garlic 干鍋筍片：Griddle Cooked Bamboo Shoots 瓦罐山珍：Mushrooms in Pottery Pot 酸菜粉絲：Sautéed Pickled Cabbage and Vermicelli 剁椒炒雞蛋：Scrambled Egg with Chopped Chili Pepper 清炒紅菜苔：Sautéed Chinese Kale 剁椒娃娃菜：Sautéed Baby Cabbage with Chopped Chili Pepper 剁椒土豆絲：Sautéed Shredded Potato with Chopped Chili Pepper 干煸扁豆：Dry-Fried French Beans 清炒絲瓜：Sautéed Sponge Gourd 水煮蘿卜絲：Poached Shredded Turnip 烤汁茄子：Roasted Eggplant 蠔油茄子：Sautéed Eggplant with Oyster Sauce 蔥燒黑木耳：Sautéed Black Fungus with Scallion 干鍋臺菇：Griddle Cooked Mushrooms 沙蔥炒雞蛋：Scrambled Egg with Goldball Onion 醋溜豆芽：Fried Bean Sprouts with Vinegar Sauce 黃豆芽炒豆腐：Sautéed Tofu with Bean Sprouts 荷塘百花藕：Braised Sliced Lotus Roots 鮮蝦西芹：Sautéed Shrimps with Celery

杏仁炒南瓜：Sautéed Pumpkin with Almonds

地三鮮：Sautéed Potato, Green Pepper and Eggplant

醬燒茄子：Braised Eggplant with Soy Bean Paste 樓 Date: 2008-06-19 12:41:17 ysncn

看我其他帖子

看我的日志湯羹類 Soups

八寶海茸羹：Seaweed Soup of Eight Delicacies

煲參翅肚羹：Abalone and Shark's Fin with Fish Maw Soup

鳳凰玉米羹：Sweet Corn Soup with Egg

桂花雪魚羮：Codfish Soup with Osmanthus Sauce

雞茸粟米羮：Minced Chicken and Corn Soup

九王瑤柱羹：Scallop Soup

濃湯魚肚羮：Fish Maw Soup

太極素菜羹：Thick Vegetable Soup

西湖牛肉豆腐羹：Minced Beef and Tofu Soup

蟹肉粟米羹：Sweet Corn Soup with Crab Meat

雪蛤海皇羹：Snow Clam and Scallop Soup

魚肚粟米羹：Fish Maw in Sweet Corn Soup

竹笙海皇羹：Bamboo Fungus and Seafood Soup

酸辣魷魚羹：Hot and Sour Squid Soup

臺灣肉羹：Shredded Pork and Squid Soup, Taiwan Style

干貝芥菜雞鍋：Chicken Soup with Scallops and Chinese Broccoli

海鮮盅：Seafood Bowl with Assorted Ingredients

蟹肉燴竹笙：Crab Meat in Bamboo Fungus Soup

濃汁三鮮：Three Delicacies Soup

貝松魚肚羹：Minced Scallop with Fish Maw Soup

濃汁木瓜魚肚：Fish Maw and Diced Papaya Soup

靈芝金銀鴨血羹：Duck Blood, Mushrooms and Tofu Soup

蓮子鴨羹：Duck and Louts Seed Soup

龍鳳羹：Minced Chicken with Fish Soup

蟹肉豆腐羹：Tofu and Crab Meat Soup

蟲草鴨塊湯：Duck with Aweto Soup

大蔥土豆湯：Potato and Leek Soup

冬瑤花膠燉石蛙：Stewed Frog with Scallop and Fish Maw in Soup

豆苗枸杞竹筍湯：Pea Sprouts and Bamboo Shoot Soup with Chinese Wolfberry

番茄蛋花湯：Tomato and Egg Soup

鳳尾蝦絲湯：Phoenix-Tailed Prawns and Seaweed Soup

極品山珍湯：Wild Mushroom Soup

家常蛋湯：Egg Soup

老火燉湯/每日例湯：Soup of the Day

龍蝦濃湯：Lobster Soup

綠色野菌湯：Mushroom Soup

蘿卜煲排骨湯：Pork Ribs and Turnip Soup

蘿卜絲鯽魚：Crucian Carp Soup with Shredded Turnips

美味多菌湯：Chef's Special Mushroom Soup

濃湯魚片湯：Fish Filets Soup

山菌時蔬缽：Consommé of Mushrooms and Vegetables

山珍菌皇湯：Fungus and Mushroom Soup

上海酸辣湯：Hot and Sour Soup, Shanghai Style

蔬菜海鮮湯：Seafood and Vegetable Soup

酸辣海參烏魚蛋湯：Hot and Sour Cuttlefish Roe Soup with Sea Cucumber

酸辣湯：Hot and Sour Soup

酸辣烏魚蛋湯：Hot and Sour Cuttlefish Roe Soup

烏魚蛋湯：Cuttlefish Roe Soup

酸菜肚絲湯：Pickled Cabbage and Pork Tripe Soup

鮮菌魚頭湯：Fish Head Soup with Fresh Mushrooms

香茜魚片湯：Fish Filet and Coriander Soup

雪菜大湯黃魚：Stewed Yellow Croaker with Bamboo Shoots and Potherb Mustard

亞式濃香雞湯：Rich Asian Chicken Broth（with Shitake and Enoki Mushrooms and Chinese Wolfberry）

玉米雞濃湯：Sweet Corn and Chicken Soup

豆腐菜湯：Tofu with Vegetable Soup

素菜湯：Vegetable Soup

本樓湯：House Special Soup

海鮮酸辣湯：Hot and Sour Seafood Soup

油豆腐粉絲湯：Tofu Puff with Vermicelli Soup

榨菜肉絲湯：Shredded Pork with Pickled Vegetable Soup

芋頭排骨湯：Spare Ribs with Taro Soup

枸杞燉蛤：Clam Soup Simmered with Chinese Wolfberry

菠蘿涼瓜燉雞湯：Chicken Soup Simmered with Bitter Melon and Pineapple

鹽菜肚片湯：Pork Tripe Slices and Pickled Vegetable Soup

咸冬瓜蛤蠣湯：Clam Soup with White Gourd

清湯四寶：Four Delicacies Soup

清湯三鮮：Three Delicacies Soup

醋椒三片湯：Three Delicacies Soup with Vinegar and Pepper

龍鳳湯：Chicken and Crusian Carp Soup

茄汁鴨塊湯：Duck Soup with Tomato Sauce

燴鴨舌烏魚蛋湯：Duck Tongue and Cuttlefish Roe Soup

鴨茸奶油蘑菇湯：Minced Duck Meat Soup with Mushrooms and Butter

白菜豆腐湯：Chinese Cabbage and Tofu Soup

竹蓀燉菜湯：Bamboo Fungus Soup

黑豆煲魚頭湯：Fish Head Soup with Black Beans

粟米魚羹：Corn and Fish Soup

菜花蝦羹：Shrimp and Broccoli Soup

老酒菌湯：Mushroom and Aged Rice Wine Soup

清湯鴨四寶：Soup of Four–Delicacies of Duck

蟹黃魚翅羹：Stewed Shark's Fin with Crab Roe

玉帶蘆筍湯：Scallop and Asparagus Soup

竹蓀銀耳湯：Bamboo Fungus and White Fungus Soup

清湯鴨舌羊肚菌：Duck Tongue and Morel Soup

干貝銀絲羹：Dried Scallop and Tofu Soup

蟹黃珍珠羹：Crab Roe and Crab Meat Balls Soup

苦瓜蛋清羹：Bitter Melon and Egg White Soup

羅宋湯/蘇伯湯：Russian Soup

鴨架湯：Roast Duck Bone Soup

紫菜蛋花湯：Seaweed and Egg Soup

西紅柿雞蛋湯：Tomato and Egg Soup

豆腐海帶湯：Tofu and Kelp Soup

紅湯圓子：Pork Meatballs in Tomato Soup 樓 Date: 2008-06-19 12:41:37 ysncn

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看我的日志燕窩類 Bird's Nest Soup

冰花燉官燕：Braised Bird's Nest with Rock Candy

冰糖銀耳燕窩：Braised Bird's Nest with White Fungus and Rock Candy

高湯燉官燕：Stewed Bird's Nest

紅膠官燕：Braised Bird's Nest and Seaweed

紅燒鹿茸血燕：Braised Bird's Nest with Deer Antler

紅燒蟹黃官燕：Braised Bird's Nest with Crab Roe

紅燒血燕：Braised Red Bird's Nest

木瓜燉官燕：Braised Bird's Nest with Papaya

腿汁紅燒官燕：Braised Bird's Nest in Ham Sauce

杏汁燉官燕：Double-Boiled Superior Bird's Nest with Almond Juice

冰花燉血燕：Stewed Red Bird's Nest with Rock Candy

香橙燉官燕：Braised Bird's Nest in Orange Sauce

雪梨官燕：Braised Bird's Nest with Snow Pear

椰汁冰花燉官燕：Stewed Superior Bird's Nest with White Fungus and Coconut Milk

魚籽蟹肉燴燕窩：Braised Bird's Nest with Crab Meat and Fish Roe

福壽燉燕窩：Braised Bird's Nest

一品燕窩：Best Quality Bird's Nest Soup

王府清湯官燕：Bird's Nest Soup

冰花芙蓉官燕：Stewed Bird's Nest with Egg White

煲類 Casserole

白果煲老鴨：Duck Soup with Gingko en Casserole

鮑魚海珍煲：Braised Abalone and Seafood en Casserole

鯽魚黃花煲：Crucian Carp and Day Lily en Casserole

鍋仔潮菜銀鱈魚：Stewed Codfish with Salted Vegetables, Chao Zhou Style

鍋仔潮式涼瓜豬肚：Stewed Pork Tripe with Bitter Melon, Chaozhou Style

鍋仔雞湯菌：Stewed Mushrooms in Chicken Soup

鍋仔藥膳烏雞：Stewed Black-Boned Chicken with Chinese Herbs

鍋仔魚肚浸圍蝦：Stewed Fish Maw with Shrimps

海鮮日本豆腐煲：Braised Seafood with Japanese Tofu

涼瓜排骨煲：Braised Pork Ribs with Bitter Melon

南乳粗齋煲：Braised Assorted Vegetables with Marinated Tofu

濃湯沙鍋三鮮：Soup of Sea Cucumber, Shrimps and Ham

南瓜芋頭煲：Stewed Taro with Pumpkin en Casserole

沙茶魚頭煲：Braised Fish Head in Satay Sauce

砂鍋白菜粉絲：Chinese Cabbage and Vermicelli in Pottery Pot

砂鍋魚頭豆腐：Stewed Fish Head with Tofu in Pottery Pot

海鮮砂鍋：Stewed Seafood in Pottery Pot

魚頭砂鍋：Stewed Fish Head in Pottery Pot

腌鮮砂鍋：Shanghai Specialty Casserole

砂鍋小排翅：Small Shark's Fin in Pottery Pot

砂鍋魚肚：Stewed Fish Maw in Pottery Pot

砂鍋海米豆腐：Stewed Tofu and Dried Shrimps in Pottery Pot

砂鍋蘿卜羊排：Stewed Lamb Chops and Turnip in Pottery Pot

砂鍋三菇：Stewed Three Kinds of Mushrooms in Pottery Pot

砂鍋雞肉丸子：Stewed Chicken Meat Balls in Pottery Pot

北菇海參煲：Black Mushrooms and Sea Cucumbers en Casserole

雞粒咸魚茄子煲：Diced Chicken, Salted Fish and Eggplant en Casserole

粉絲蝦米雜菜煲：Vermicelli, Dried Shrimps and Assorted Vegetables en Casserole

東江豆腐煲：Dongjiang Tofu en Casserole

八珍煲：Assorted Meat en Casserole

柱侯牛腩煲：Braised Beef Brisket en Casserole

蝦米粉絲煲：Dried Shrimps and Vermicelli en Casserole

咸魚雞豆腐煲：Salted Fish, Chicken and Tofu en Casserole

核桃肉煲牛肉湯：Beef Soup with Walnuts

梅菜扣肉煲：Steamed Pork with Preserved Vegetable en Casserole 樓 Date: 2008-06-19 12:41:56 ysncn

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看我的日志

白粥：Rice Congee

香菇雞絲粥：Porridge with Black Mushrooms and Shredded Chicken

極品粥：Assorted Seafood Porridge

南瓜粥：Pumpkin Porridge

皮蛋瘦肉粥：Minced Pork Congee with Preserved Egg

生滾海鮮粥：Seafood Congee

小米粥：Millet Congee

牛肉粥：Minced Beef Congee

地瓜粥：Congee with Sweet Potato Congee

小米金瓜粥：Millet Congee with Pumpkin

綠豆粥：Congee with Mung Bean Congee

臘八粥：Porridge with Nuts and Dried Fruits（Eaten on the Eighth Day of the Twelfth Lunar Month）

叉燒酥：BarbecuedBBQ Pork Pastry

咖哩牛肉酥盒：Curry Beef Puff

榴蓮酥：Crispy Durian Cake

蜜汁叉燒酥：Honey BBQ Pork Puff

蘑菇雞肉酥盒：Chicken Fricassee Vol-au-vent

南瓜酥：Pumpkin Puff

松子叉燒酥：BBQ Pork Pastry with Pine Nuts

香酥韭菜盒：Crispy Shrimp Dumplings with Leek

芝麻叉燒酥：Roast BBQ Pork Pastry with Sesame

蓮蓉酥：Lotus Seed Puff Pastry

水果酥：Fresh Fruit Puff Pastry

蛋黃酥：Egg-Yolk Puff

蛋黃蓮茸酥：Pastry Puff with Lotus Seed Paste and Egg Yolk

蛋撻：Egg Tart

小鴨酥：Duckling-Shaped Crispy Puff

鴨油蘿卜絲酥：Pan-Fried Turnip Cake with Duck Oil

北京雞湯餛飩：Wonton in Chicken Soup, Beijing Style

菜肉大餛飩：Pork and Vegetable Wonton

鮮蝦小餛飩：Shrimp Wonton

菜肉餛飩：Pork and Vegetable Wonton

蝦肉云吞湯：Shrimp Wonton Soup

雞湯云吞：Chicken Wonton Soup

上湯云吞：Wonton Soup

紅油抄手：Meat Dumplings in Spicy Sauce

酸菜龍抄手：Wonton Soup with Preserved Vegetable

四川龍抄手：Sichuan Style Wonton, Sichuan Style

蛋煎韭菜盒：Deep-Fried Egg-Coated Leek Dumplings

醪糟湯圓：Tangyuan（Glutinous Rice Balls）in Fermented Glutinous Rice Soup

湯圓：Tangyuan（Glutinous Rice Balls）

四川湯圓：Tangyuan，Sichuan Style

元宵：Yuanxiao（Glutinous Rice Balls for Lantern Festival）

炸云吞：Deep-Fried Wonton

咸點：Assorted Salty Chinese Pastry

香腸卷：Sausage Rolls

香煎腐皮卷：Pan-Fried Tofu Skin Rolls Stuffed with Shrimps

山菌金針肉卷：Rolls Stuffed with Mushroom and Pork Rolls

老北京肉卷：Meat Rolls, Beijing Style

油煎蛋皮肉卷：Pan-Fried Egg Rolls

蒜香炸蝦卷：Deep-Fried Shrimp Rolls with Garlic

口蘑煎蛋卷：Mushroom Omelets

煎蛋卷：Omelets

炸羊肉串：Deep-Fried Lamb Kebabs

山竹牛肉球：Steamed Beef Balls

牛肉串：Beef Kebabs

炸蟹角：Crab Rangoon

蝦吐司：Shrimp Toast

粽香糯米翅：Steamed Chicken Wings with Glutinous Rice in Leaves

錦繡糯米雞：Steamed Glutinous Rice Stuffed with Chicken

五香茶葉蛋：Tea Flavored Boiled Eggs

醪糟雞蛋：Poached Egg in Fermented Glutinous Rice Soup

北京炒肝：Stewed Liver, Beijing Style

雜碎：Lamb Chop Suey

羊肉泡饃：Pita Bread Soaked in Lamb Soup

杏片炸魚條：Deep-Fried Fish Filet with Almonds

蒜汁煎灌腸：Pan-Fried Starch Sausage with Garlic

火鴨三寶扎：Steamed Three Delicacies of Duck in Roll

韭菜果：Pan-Fried Leek Dumplings

豆沙粽子：Zongzi Stuffed with Red Bean Paste（Glutinous Rice Wrapped in Bamboo Leaves）

蜂巢炸芋頭：Deep-Fried Taro Dumplings

廣東點心：Cantonese Dim Sum

蠔皇鮮竹卷：Steamed Tofu Skin Rolls with Oyster Sauce

麻團：Fried Glutinous Rice Balls with Sesame

蘑菇牛肉乳蛋派：Beef and Mushroom Pie

南瓜團子：Pumpkin Dumplings

糯米卷：Glutinous Rice Rolls

什果杏仁豆腐：Tofu with Chilled Almond and Fresh Fruit

豌豆黃：Pea Cake

炸麻球：Deep-Fried Glutinous Rice Balls with Sesame

銀絲卷：Steamed Rolls

烤銀絲卷：Baked Steamed Rolls

油條：Youtiao（Deep-Fried Dough Sticks）

蕓豆卷：French Bean Rolls

芝麻涼卷：Sesame Rolls 疙瘩湯：Dough Drop and Assorted Vegetable Soup 扁食湯：Dumpling Soup 咖喱角：Curry Puff 麻薯：Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste 芝麻芋條：Deep-Fried Taro Sticks with Sesame 棗泥方圃：Steamed Small Square Dumplings Stuffed with Jujube Paste 壽桃：Birthday Bun with Bean Paste Filling 精品點心六種：Refined Assorted Dim Sum（Six Kinds）

水果醪糟：Fermented Glutinous Rice Soup with Fresh Fruits 南瓜酪：Pumpkin Pastry 枇杷果：Loquat-Shaped Cake 雙皮櫻桃盞：Cheese and Egg Cake 火燒：Baked Wheat Cake 艾窩窩：Aiwowo（Steamed Rice Cakes with Sweet Stuffing）

驢打滾：Lǘdagunr（Glutinous Rice Rolls with Sweet Bean Flour）香芋棗排：Taro and Chinese Date Cake 油炸臭豆腐：Deep-Fried Fermented Tofu 蝦片：Prawn Crackers 卷果：Chinese Yam and Date Rolls, Beijing Style 豆汁兒：Douzhir（Fermented Bean Drink）豆漿：Soybean Milk 豆腐腦兒：Jellied Tofu 奶香粟米片片餅：Golden Corn Pancake 巧克力松餅：Chocolate Muffins 什錦水果松餅：Mixed Fruit Muffin 桂花酒釀圓子：Glutinous Rice Dumplings in Fermented Rice Wine 紅豆沙圓子：Glutinous Rice Balls Stuffed with Red Bean Paste 紅豆沙圓子羹：Soup of Glutinous Rice Balls Stuffed with Red Bean Paste 酒釀圓子：Boiled Glutinous Rice Balls in Fermented Glutinous Rice 雪圓子：Snow Balls 馬蹄西米花生糊：Cream Soup of Peanut with Water Chestnuts 蜜糖龜苓膏：Guiling Jelly（Chinese Herbal Jelly）Served with Honey 愛玉冰：Aiyu Jelly（Vegetarian Gelatin）

蓮子紅豆沙：Sweetened Red Bean Paste and Lotus Seeds 陳皮紅豆沙：Orange Flavored Red Bean Paste 蓮子百合紅豆沙：Sweetened Red Bean Paste with Lotus Seeds and Lily Bulbs 杏仁豆腐：Almond Jelly 水果盤：Fresh Fruit Platter 杏汁蘆薈木瓜：Papaya with Aloe and Almond Juice 京味什錦甜食：Traditional Assorted Sweets, Beijing Style 果茶山藥：Chinese Yam and Nectar 紅果山藥：Chinese Yam and Hawthorn 楊枝甘露：Chilled Mango Sago Cream with Pomelo

椰絲糯米糍：Glutinous Rice Balls Stuffed with Coconut and Sugar

奶皇糯米糍：Glutinous Rice Balls Suffed with Cream Custard

拔絲蘋果：Apple in Hot Toffee

拔絲山藥：Chinese Yam in Hot Toffee

雪梨燉百合：Snow Pear and Lily Bulbs Soup

冰糖蓮子銀耳羹：Lotus Seeds and White Fungus Soup

冰糖銀耳燉雪梨：Stewed Pear with White Fungus and Rock Candy

椰汁西米露：Sweet Sago Cream with Coconut Milk

冰鎮南瓜茸：Iced Pumpkin Mash

冰鎮三果：Iced Fruits

冰鎮銀耳：Iced White Fungus

冰糖葫蘆：Bingtanghulu /Crispy Sugar-Coated Fruit（haws, yam, etc.）on a Stick 樓 Date: 2008-06-19 12:42:14 ysncn

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看我的日志主食、小吃 Rice, Noodles and Local Snacks

米飯：Steamed Rice

八寶飯：Eight Delicacies Rice

雞湯飯：Rice Cooked with Chicken Soup

翡翠培根炒飯：Fried Rice with Bacon and Mixed Vegetables

海皇炒飯：Fried Rice with Seafood

海南雞飯：Hainanese Chicken Rice

活蝦炒飯：Fried Rice with Fresh Shrimps

黑椒香蒜牛柳粒炒飯：Fried Rice with Beef and Garlic

滑蛋蝦仁飯：Rice with Fried Shrimps and Scrambled Egg

黑椒豬肉飯：Fried Rice with Pork and Black Pepper

紅腸炒飯：Fried Rice with Egg and Sausage

紅燒牛腩飯：Rice with Braised Beef Brisket

紅燒牛肉飯：Stewed Beef Rice

黃金大排飯：Rice with Fried Spare Ribs

火腿炒飯：Fried Rice with Ham

雞蛋炒飯：Fried Rice with Egg

醬油肉絲炒飯：Fried Rice with Shredded Pork in Soy Sauce

京都排骨飯：Rice with Spare Ribs

臘肉炒飯：Fried Rice with Preserved Pork

牛肉蓋飯：Rice with Beef

泡菜炒飯：Fried Rice with Pickled Vegetables

蒲燒鰻魚飯：Rice with Roasted Eel

茄汁泥腸飯：Rice Served with Fried Sausage and Tomato Sauce

青椒牛肉蛋炒飯：Fried Rice with Egg, Beef and Green Pepper

第三篇：菜肴小故事

松鼠桂魚藏利劍

松鼠桂魚是蘇州松鶴樓菜館的名菜，也是蘇式菜肴中的珍品。

松鼠桂魚，因其菜形酷似松鼠而得名。菜盤上桌，魚首微昂，魚尾高翹，澆上鹵汁，立即發出“吱吱”的聲音，猶如松鼠在歡鳴一般。

松鼠桂魚是由古代的“魚炙”演變而來。傳到清朝，才名聲大震。

說起來還是乾隆下江南時的事情。乾隆又一次來到蘇州。他聽人們都稱贊松鶴樓的菜做得不錯，心里一動，便帶了兩個內待和一班護衛，喬裝打扮，直奔觀前街，遠遠望見松鶴樓，乾隆便想當年曾在此為了一道“全家福”菜，而遭受奚落的事，心里不免有些酸溜溜的，于是，盤算著這次一定要抖抖威風，消消當年的那股惡氣。他邁步走進店堂，一眼看見案桌上滿身斑點的桂魚活蹦亂跳，便回頭向內待示意要這道菜。內待立即向跑堂的交待了一番：跑堂的忙找店老板嘀咕了一陣。店老板見進來的這位貴客舉止非同一般，說話是北方口音，身旁有人服侍，周圍又有便衣護著，便已料到絕非尋常人物。他忙向廚師發話：：“有貴人來吃飯，一定要把看家的本領拿出來。這樣一來，樓上樓下一陣忙亂。

不一會兒，一盤熱氣騰騰、色鮮油亮的松鼠桂魚擺在了乾隆的同前。店老板親自上菜把盞，站立一旁伺候。乾隆也不舉筷子，用手一指問道：”此魚何名？“ 店老板答道：”此乃桂魚。“ 又問：”此菜何名？“ 答道：”此乃小店名菜松鼠桂魚。因其形如松鼠，故而得名。請貴客品嘗。“ 乾隆仔細一看，果然有些意思，便舉筷嘗了一口，說道：”嗯，味道不錯！“ 店主人忙又陪笑說：”這道菜還有一段來由哩！“ 乾隆問：”什么來由？你慢慢講來。“ 店老板上前一打躬，說道：”請貴客聽小人道來。“ 傳說春秋時期，吳王僚專橫無道，舉國臣民非常痛恨他。他的堂兄公子光便有意除掉吳王僚而自立為主。這時，伍子胥便將名士專諸推薦給公子光。公子光深知王僚愛食魚炙，就派專諸到太湖向名廚專門求教制作魚炙的技術。數月后，專諸學成回來，公子光便設計宴請王僚，命專諸想辦法在宴會那天，將匕首藏在魚炙腹中敬獻，伺機刺殺王僚。專諸欣然領命。只是，在魚腹中藏匕首，而又不能露出破綻，確實難處不小，為此，專諸著實動了一番腦筋。他先將魚背上的肉剞出花紋，入油鍋一炸，魚肉便松漲豎立起來，再用佐料一炙，澆上輔料，魚的外形就模糊不清了，端上桌來，很難看出其中暗藏的匕首。

”’魚藏劍’果然靈，公子光剌殺王僚取得成功，自立為王，獨霸一方，這就是吳王闔閭。于是，魚炙也隨之出了名。

此后，只要吳王闔閭高興，便叫專諸做這道菜。

有一次，剛把這道菜端上來，一個侍從突然大聲叫道：’大王，請看這魚炙可象松鼠？魚肉多么象蓬松的松鼠毛??’經他這么一說，大家都覺得象。于是，松鼠桂魚的名字就叫開了。“ 乾隆聽完店老板講的這段故事很滿意，便贊賞地說：”這故事很有趣，這魚也很有味。“ 從此，松鼠桂魚也就名揚四方了。

狗不理包子

傳說在清朝的時候，天津附近武清縣楊村住著一個少年人，名喚高貴有，他從小性格倔犟，出了名的牛脾氣，如果逆了他的性子，九頭牛也拉不回來，任何人也不理。這一天，高貴有的牛脾氣又發作了，父親嚇他不睬，母親勸他不理，就是擰著脖子，一聲不吭，母親嘆了口氣，說道：“你這種牛脾氣呀，真是個‘狗不理’啊!”意思是說他脾氣壞得連狗也不愿搭理。“狗不理”的綽號，就這樣傳開了。

轉眼間，高貴有長到14歲，脾氣依然十分暴躁倔犟。父親害怕他在村子里惹是生非，就托人把他帶到了天津，去學點手藝，去找點事做。恰好坐落在天津南運河邊上的劉家蒸吃鋪需要小伙計，高貴有就被介紹了進去。

劉家蒸吃鋪主要經營蒸食和肉包，供應那些在運河上討生活的船工、纖夫以及小商小販，活計十分繁重，高貴有雖然脾氣壞，但從小吃慣了苦，所以干活很勤快，店里的師傅們都很喜歡他。高貴有人又十分聰明，什么東西一學就像，一學就會，因而店里就專門讓他學做包子，由于高貴有勤奮好學，加上師傅們的精心指點，高貴有做包子的手藝不斷長進，很快就小有名氣了。

三年滿師后，高貴有已經精通了做包子的各種手藝，于是就獨立出來，自己開辦了一家專營包子的小吃鋪。由于高貴有手藝好，做事又十分認真，從不摻假，所以做出來的包子特別好吃，名聲很快就響了起來，來吃他包子的人越來越多。由于人們喊慣了他的綽號“狗不理”，順帶也就把他做的包子稱為“狗不理”包子。沒想到這個特別的名稱竟使得他的生意更加紅火了。

高貴有生意越做越好，就越來越感到“狗不理”的綽號難聽，就給自己的店鋪取了個雅致的牌號，喚作“德聚號”，這個牌號雖然好聽，但人們還是“狗不理”不離口。

有一天，幾位外埠客商專程來品嘗“狗不理”包子，一進門就問：“老板，這兒是‘狗不理’嗎?”高貴有一聽，立刻惱火起來，犟著脖子，粗著嗓子說道：“咱這兒有招牌，是德聚號，你們長沒長眼睛?‘狗不理’在那邊，要去趁早。”客商們一看，果然不是“狗不理”，轉身出門去找了一圈，又轉回來了，對高貴有說道：“你就是‘狗不理’呀!怎么開這種玩笑呢!”高貴有一看，這個綽號是怎么也摔不掉了，現在連外埠人也知道了，沒有辦法，只好任人家去叫。

就這樣，“狗不理”的名號越傳越廣，“狗不理”包子也越來越被人們喜歡，成了中國著名的傳統風味點心。

餃子的來歷和傳說

餃子是一種歷史悠久的民間吃食，深受老百姓的歡迎，民間有“好吃不過餃子”的俗語。每逢新春佳節，餃子更成為一種應時不可缺少的佳期肴。

據三國魏人張揖著的《廣雅》記載那時已有形如月牙稱為“餛飩”的食品，和現在的餃子形狀基本類似。到南北朝時，餛飩“形如偃月，天下通食”。據推測，那時的餃子煮熟以后，不是撈出來單獨吃，而是和湯一起盛在碗里混著吃，所以當時的人們把餃子叫“餛飩”。這種吃法在我國的一些地區仍然流行，如河南、陜西等地的人吃餃子，要在湯里放些香菜、蔥花、蝦皮、韭菜等小料。

大約到了唐代，餃子已經變得和現在的餃子一模一樣，而且是撈出來放在盤子里單獨吃。

宋代稱餃子為“角兒”，它是后世“餃子”一詞的詞源。這種寫法，在其后的元、明、清及民國間仍可見到。

元朝稱餃子為“扁食”。明朝萬歷年間沈榜的《宛署雜記》記載：“元旦拜年??作匾食”。劉若愚的《酌中志》載：“初一日正旦節??吃水果點心，即匾食也。”元明朝“匾食”的“匾”，如今已通作“扁”。“扁食”一名，可能出自蒙古語。

清朝時，出現了諸如“餃兒”、“水點心”、“煮餑餑”等有關餃子的新的稱謂。餃子名稱的增多，說明其流傳的地域在不斷擴大。

民間春節吃餃子的習俗在明清時已有相當盛行。餃子一般要在年三十晚上12點以前包好，待到半夜子時吃，這時正是農歷正月初一的伊始，吃餃子取“更歲交子”之意，“子”為“子時”，交與“餃”諧音，有“喜慶團圓”和“吉祥如意”的意思。

過年吃餃子有很多傳說，一說是為了紀念盤古氏開天辟地，結束了混狀態，二是取其與“渾囤”的諧音，意為“糧食滿囤”。另外，民間還流傳吃餃子的民俗語與女媧造人有關。女媧摶土造成人時，由于天寒地凍，黃土人的耳朵很容易凍掉，為了使耳朵能固定不掉，女媧在人的耳朵上扎一個小眼，用細線把耳朵拴住，線的另一端放在黃土人的嘴里咬著，這樣才算把耳朵做好。老百姓為了紀念女媧的功績，就包起餃子來，用面捏成人耳朵的形狀，內包有餡(線)，用嘴咬吃。

餃子成為春節不可缺少的節目食品，究其原因：一是餃子形如元寶。人們在春節吃餃子取“招財進寶”之音，二是餃子有餡，便于人們把各種吉祥的東西包到餡里，以寄托人們對新的一年的祈望。

在包餃子時，人們常常將金如意、糖、花生、棗和栗子等包進餡里。吃到如意、吃到糖的人，來年的日子更甜美，吃到花生的人將健康長壽，吃到棗和栗子的人將早生貴子。

有些地區的人家在吃餃子的同時，還要配些副食以示吉利。如吃豆腐，象征全家幸福;吃柿餅，象征事事如意;吃三鮮菜。象征三陽開泰。臺灣人吃魚團、肉團和發菜，象征團圓發財。

餃子因所包的餡和制作方法不同而種類繁多。即使同是一種水餃，亦有不同的吃法：內蒙古和黑龍江的達斡爾人要把餃子放在粉絲肉湯中煮。然后連湯帶餃子一起吃;河南的一些地區將餃子和面條放在一起煮，名日”金線穿元寶"。

餃子這一節目佳肴在給人們帶來年節歡樂的同時，已成為中國飲食文化的一個重要組成部分。

餃子源于我國有2600多年歷史。據說，餃子源自“醫圣”張仲景“冬至舍藥”。東漢時期，南陽郡涅的張仲景，在長沙太守期間，見白河兩岸鄉親肌寒交迫，骨瘦如柴，不少人耳朵僵凍潰爛，心不能忍，辭官為民行醫。冬天剛到，他讓弟子在南陽東關搭棚支鍋，把羊肉、辣椒和驅寒藥材一鍋同煮，熟后撈出切碎，用面皮包成耳朵狀的“嬌耳”再煮制成“祛寒嬌耳湯”，每人每只嬌耳一碗湯服后周身血液上涌，兩耳發熱，寒氣頓消。凍耳很快治好。1700多年來世代承傳，人們每年冬至包食嬌耳以紀念張仲景恩師。

據說，女媧捏土造成人時，由于天寒地凍，黃土人的耳朵很容易凍掉，為了使耳朵能固定不掉，女媧在人的耳朵上扎一個小眼，用細線把耳朵拴住，線的另一端放在黃土人的嘴里咬著，這樣才算把耳朵做好。老百姓為了紀念女媧的功績，就包起餃子來，用面捏成人耳朵的形狀，內包有餡(線)，用嘴咬吃。

第四篇：中西菜肴文化差異專題

中西菜肴文化差異

09酒店2班

李海燕

093090103

中西方的飲食方式有很大不同，這種差異對民族性格也有影響。在中國，任何一個宴席，不管是什么目的，都只會有一種形式，就是大家團團圍坐，共享一席。筵席要用圓桌，這就從形式上造成了一種團結、禮貌、共趣的氣氛。美味佳肴放在一桌人的中心，它既是一桌人欣賞、品嘗的對象，又是一桌人感情交流的媒介物。人們相互敬酒、相互讓菜、勸菜，在美好的事物面前，體現了人們之間相互尊重、禮讓的美德。雖然從衛生的角度看，這種飲食方式有明顯的不足之處，但它符合我們民族“大團圓”的普遍心態，反映了中國古典哲學中“和”這個范疇對后代思想的影響，便于集體的情感交流，因而至今難以改革。

西式飲宴上，食品和酒盡管非常重要，但實際上那是作為陪襯。宴會的核心在于交誼，通過與鄰座客人之間的交談，達到交誼的目的。如果將宴會的交誼性與舞蹈相類比，那么可以說，中式宴席好比是集體舞，而西式宴會好比是男女的交誼舞。由此可見，中式宴會和西式宴會交誼的目的都很明顯，只不過中式宴會更多地體現在全席的交誼，而西式宴會多體現于相鄰賓客之間的交誼。與中國飲食方式的差異更為明顯的是西方流行的自助餐。此法是：將所有食物一一陳列出來，大家各取所需，不必固定在位子上吃，走動自由，這種方式便于個人之間的情感交流，不必將所有的話擺在桌面上，也表現了西方人對個性、對自我的尊重。但各吃各的，互不相擾，缺少了一些中國人聊歡共樂的情調。

所以，歸根結底還是感性與理性之間的差異。但是，這種差異似乎在隨著科學的發展而變的模糊。越來越多的中國人以不再只注重菜的色、香、味，而更注重它的衛生與營養了。尤其是在經歷了非典以后。還有，人們因為越來越繁忙的工作，覺得中餐做起來太麻煩，不如來個漢堡方便等。這樣一來在飲食上差異也就不太分明了。

但俗話說“劍亦有弊也有利”，也就是說，在科學發達的今天，中西餐飲仍就存在著不可忽視的缺點和弊端。那么如何避免和剔除兩者的缺點，如何改善兩者的飲食結構，如何將兩者進行有機結合，如何讓中西方飲食為人類健康做出更大貢獻。我們課題小組特經過細致的調查和認真的比較，這里將簡要從下面兩個方面談談中西方飲食文化的差異。

一、飲食觀念的差異

對比注重“味”的中國飲食，西方的飲食是一種理性飲食觀念。西方人喜好小而精。對于烹飪食物，營養性和美味性就是他們的出發點和目的地。他們全力開發和研究食物在不同狀態下的營養差異，即便口味千篇一律，也一定要吃下去——因為有營養。而在中國的飲食文化中，對“味”的追求往往大于對“營養”的追求，飲食的美性追求顯然壓倒了理性——從餐桌上各式各樣的菜色中就不難看出。這種價值理念的差別形成了中餐過分注重飯菜色、香、味的特點，而西方人則自始至終堅持著從營養角度出發，輕視飯菜的其他功能

二、飲食方式的差異

而在西式飲宴上，食品和酒盡管非常重要，但實際上那是作為陪襯。宴會的核心在于交誼，通過與鄰座客人之間的交談，達到交誼的目的。如果將宴會的交誼性與舞蹈相類比，那么可以說，中式宴席好比是集體舞，而西式宴會好比是男女的交誼舞。由此可見，中式宴會和西式宴會交誼的目的都很明顯，只不過中式宴會更多地體現在全席的交誼，而西式宴會多體現于相鄰賓客之間的交誼。與中國飲食方式的差異更為明顯的是西方流行的自助餐。此法是：將所有食物一一陳列出來，大家各取所需，不必固定在位子上吃，走動自由，這種方式便于個人之間的情感交流，不必將所有的話擺在桌面上，也表現了西方人對個性、對自我的尊重。但各吃各的，互不相擾，缺少了一些中國人聊歡共樂的情調。

從烹飪過程來看，中國人愛加醋、姜、蒜、蔥辣椒等佐料，可以殺菌、消脂、增進食欲，幫助消化等作用。西方人雖佐料單調，可也不乏優點，他們烹飪時不愛放味精，因為味精含鈉，攝入過量有損健康；許多中國人習慣每日購買新鮮食品烹飪；西方人往往一次性購買一周的食品貯存在冰箱里，每日食用冷凍食品，且食用的罐頭和腌制品分別為中國人的八倍和六倍，要知道它們含較多的防腐劑和色素等化學品，均對身體不利，這值得生活日趨簡單化的都市白領一族注意的。中國人炒菜時多用大火，因而油煙多，加上多不注意廚房的通風設備；而西方人不愛用大火熗鍋，且廚房通風條件相當注意。因而烹飪人員及家庭主婦中患肺癌率中國人明顯高于西方人。

第五篇：實習菜肴,

如意熏雞沙拉（Smoked Chicken

Salad）

1.菜肴知識

這款沙拉由上等的雞胸肉與各式蔬菜，用橄欖油和上等的意大利香醋相調而成。是一款健康的大眾菜肴。2 成菜要求

脆嫩爽口，酸甜適度。3原料

1）主料：綜合蔬菜60克

煙熏雞肉丁50克

黑橄欖5克

紅櫻桃番茄20克

黃櫻桃番茄20克菠蘿丁15克

洋蔥丁15克荷蘭芹末0.5克

2）調味料：意大利香醋40克，橄欖油40克

龜甲萬醬油10克

蜂蜜10克

黑胡椒碎0.5克。4制法

1）將各種蔬菜原料洗凈，洋蔥菠蘿切丁黑橄欖切片櫻桃番茄從中間一切為二

雞肉切丁

2）將綜合蔬菜放入盤中，把雞肉丁，洋蔥丁小番茄菠蘿丁放入小碗中加油醋汁拌勻后倒入綜合蔬菜旁邊，撒上荷蘭芹末，黑橄欖圈即可。

5注意事項

各種蔬菜提前準備好，放入冰箱冷藏，可以保證原料的清脆

德式土豆沙拉（German potato salad）菜肴知識

這是一道比較流行的土豆沙拉，本菜除了使用土豆外，還特別使用了培根，使菜肴的風味更加香濃。2成菜要求

土豆咸酸

培根鮮香味濃開胃解膩。3原料

1）主料：土豆500克面粉20克

培根100克洋蔥100克 2）調料：糖20克，水300毫升

醋60毫升

鹽黑胡椒碎適量

4制法

1）土豆加水煮熟，取出去皮切成厚片備用。

2）培根炒至香脆時取出備用。另外加洋蔥炒勻加面粉糖醋水鹽和黑胡椒碎攪勻后，煮沸成少司

3）將培根和土豆放入少司中，煮沸后趁熱上菜即成。

5注意事項

1）土豆切成厚片，煮制不易過久，以免形狀散爛。2）少司以咸酸為主，略帶少許回甜為佳。

田園蔬菜沙拉（Garden vegetable

salad）

1菜肴知識

這款沙拉是由各種時令蔬菜制作而成，色澤清爽，富含維生素，制作較為簡單，是一款大眾化的菜肴。2成菜要求

色澤清爽質地脆嫩咸酸適口 3原料

1）主料:番茄1個洋蔥圈3~5個黃瓜一半生菜50克胡蘿卜絲10克

2）調味料：千島汁適量（四人份

乃司少司100克

番茄少司50克熟雞蛋一個酸黃瓜15克水瓜柳5克

洋蔥10克荷蘭芹5克

青椒15克

大蒜15克）3）裝飾料：荷蘭芹黑橄欖圈少許馬 4制法

1）將各種蔬菜原料洗凈，黃瓜番茄切片，生菜撕成小塊。2）生菜放入盤中，面上放黃瓜片番茄片胡蘿卜絲洋蔥圈，用

荷蘭芹和黑橄欖裝飾即可。3）上菜時配千島汁。

5注意事項

各蔬菜提前準備，放入冰箱中冷藏，可以保持原料的清爽

凱撒沙拉（Caeser salad）

1菜肴知識

這是一款地中海風格的傳統的菜肴冷菜，脆爽的羅馬生菜加上金黃酥脆的蒜香面包帕爾馬芝士粉以及培根，經典搭配讓人回味無窮。與

2成菜要求

生菜爽脆，芝士和蒜香濃郁，味感豐富，風味適宜。3原料

1）主料：羅馬生菜200克，帕爾馬芝士粉50克，黃油煎土司粒30克，培根30克。

2）輔料：黃瓜片，番俄茄片，銀魚柳，熟雞蛋片

3）調料：橄欖油200毫升蛋黃1個，蒜茸40克銀魚柳20克，檸檬汁20克，第戎芥末醬10克。辣醬油20克，鹽和胡椒粉適量。4制法

1）生菜洗凈，培根煎香切成丁，將土司片切成小丁，烘干后用黃油煎成金黃色時取出，瀝油成黃油煎土司備用。2）

將橄欖油和蛋黃攪勻，制成馬乃司蛋黃醬，再加其余的調料制成凱撒醬。

3）上菜前，將生菜和凱撒醬拌勻裝入盤中，一次放上帕爾馬芝士粉，黃油煎土司粒香煎培根，然后用黃瓜等輔料裝飾即成。注意事項

1）凱撒沙拉是意大利菜肴中最有代表性的菜肴之一，它的味道要比一般生菜沙拉辛辣濃厚，在香甜的生菜葉上沾滿了濃濃的魚鮮味，配以芝士香脆的土司面包和培根等，風味獨特。

2）主料選用來自意大利的羅馬生菜，色澤翠綠清甜香脆不易出水形狀美觀，含大量的水分

維生素和纖維素，多吃不僅有益健康還能瘦身，在西餐中尤其使用菜肴的盤式。

3）凱撒醬汁是以銀魚柳芥末醬與蒜味主要配料，配上橄欖油制成的蛋黃醬制成的少司，香辛濃烈芝士味突出。4)用黃油煎土司粒以色澤金黃香酥為佳。

布朗基礎湯

實訓目的：熟悉西餐中基礎湯的制作

原料:牛骨500克，牛肉200克，胡蘿卜50克，洋蔥50克，西芹40克，韭蔥40克，大蒜20克，香葉2片，百里香10克，番茄100克，番茄醬100克，胡椒碎3克，水1.5升，色拉油50克。年

1）把牛肉胡蘿卜洋蔥西芹和韭蔥切成小塊，大蒜拍碎。2）將牛肉和牛骨放在平底煎鍋內，煎成棕褐色后，加入洋蔥西芹

和韭蔥炒香，再加大蒜番茄番茄醬炒勻。

3）把炒香的原料放入湯鍋中，加冷水煮沸，放入香葉百里香和胡椒粒，撇去浮沫，轉入小火，煮3~4個小時后，過濾即成。3 注意事項

湯成棕褐色，汁稠發亮，牛肉和蔬菜香味濃郁，多用于肉類菜肴和少司醬汁的制作中。

奧

布朗少司

1實訓目的

熟悉西餐中布朗是少司的制作。2原料

主料：布朗基礎湯250毫升

洋蔥15克

胡蘿卜15克西芹15克淀粉15克干紅葡萄酒30毫升雪利酒30毫升。調料：黃油30克，鹽和胡椒粉適量 3 操作步驟和工藝要點哦

1）將洋蔥胡蘿卜和西芹洗凈后切碎，淀粉放入碗中，加入干紅葡萄酒和雪利酒調勻。

2）鍋中加黃油燒化，放入洋蔥西芹胡蘿卜炒香，加入布朗基礎湯煮沸，轉入小火濃縮，待香味濃郁時，加入調好的淀粉汁攪勻，3）至濃稠發亮時過濾，用鹽和胡椒粉調味，離火加黃油攪化，成布朗少司。4 注意事項

可根據菜肴的特色，選用不同風味的酒制作少司。如：干白葡萄酒

馬得拉酒

波爾圖酒等。

肉醬意大利意面目的：了解意大利粉的種類，掌握肉醬汁的制作。2 原料

主料:意大利面320克，牛肉碎400克，洋蔥碎100克

胡蘿卜碎80克番茄碎480克番茄醬80克面粉 40克大蒜40克香葉和百里香適量。輔料：布朗基礎湯500毫升

調料：黃油60克

橄欖油60毫升白糖15克鹽和胡椒粉適量

3實驗步驟和工藝要求

1）橄欖油燒熱，放入牛肉碎炒成棕褐色，加胡蘿卜碎洋蔥碎（80克）炒香，再加番茄碎（80克）番茄醬面粉和大蒜碎（20克）炒勻，倒入布朗基礎湯煮沸，加香葉和百里香，加蓋煮兩個小時后，用鹽和胡椒粉調味，制成肉醬少司。

2）黃油燒熱，加洋蔥碎（20克）番茄碎（400克）和大蒜碎（20克）炒勻加糖鹽和胡椒粉調味，用小火煮干水分，成濃縮的鮮番茄醬。

3）將意大利粉煮熟，裝入盤中，淋上肉醬和濃縮番茄醬，撒上芝士即成，4注意事項

意面不易久煮，8~12分鐘為佳，以煮到中心有少許硬籽，吃起來有嚼勁為佳。

白色基礎湯

實訓目的

熟悉西餐白色基礎湯的制作方法原料

主料：雞骨500克胡蘿卜50克洋蔥50克西芹40克韭蔥100克，水1.5升。

調料：丁香4個香葉2片百里香10克胡椒碎2克。實驗步驟和工藝要點

1）將雞骨胡蘿卜洋蔥西芹和韭蔥切成大塊。丁香嵌入洋蔥內。

2）將雞骨放入鍋中，加水煮沸，轉入小火保持微沸，撇去浮沫和浮油，倒入胡蘿卜洋蔥西芹韭蔥香葉和百里香，煮兩個小時后過濾即成。注意事項

煮湯時，以旺火煮沸后，再加小火煮制，中途應撇去浮沫和浮油，以湯色清亮，香鮮無異味為佳。

奶油南瓜湯

實訓目的

熟悉西餐奶油湯的制作方法，實訓配方

主料：南瓜1千克韭蔥碎50克洋蔥碎50克大蒜碎10克，白糖25克香葉百里香適量法香10克輔料：白色基礎湯250毫升牛奶150毫升調料：黃油50克蛋奶油鹽和胡椒粉適量，操作步驟和工藝要點

1）南瓜切片，將韭蔥洋蔥和大蒜炒軟，加南瓜炒勻，加湯煮沸，加香葉和百里香煮40分鐘。

2）將湯攪細，過濾后加牛奶和淡奶油，煮沸后調味

3）將湯裝入熱湯碗中，撒上法香末淋上淡奶油即成。

卡布納拉面

實驗目的；了解意大利面的種類，掌握白醬意大利面的制作方法。實驗配方；主料；意大利面180克（煮好的），洋蔥30克，培根40克，白蘑菇50克。

配料；淡奶油120克，雞蛋黃一個，調料；白葡萄酒20毫升，法香末1克，雞粉2克，鹽和胡椒粉適量。實驗步驟； 1.將培根切條，洋蔥切絲，蘑菇切片，蛋黃加奶油調散。2 鍋中入色拉油燒熱，然后加入洋蔥絲炒香加入培根，蘑菇炒香后加入白葡萄酒，收干汁，加入意大利面。3 在加入鹽胡椒粉和雞粉調味。離火加入調和的蛋黃醬，然后裝盤即成。

注意事項；蛋黃先加奶油調散，待面離火后在加入攪勻，以免蛋黃凝結成蛋花，影響成菜效果。

法式土豆濃湯

實驗目的；了解西餐濃湯類菜肴的制作方式，掌握土豆濃湯的制作技巧和要領。

實驗配方；主料；韭蔥200克，洋蔥200克，土豆400克。輔料；白色基礎湯1升，牛奶100毫升。

調料；黃油60克，淡奶油50克，鹽和胡椒粉適量，法香1克。

操作步驟；1 韭蔥洋蔥切絲，土豆切成薄片。

黃油燒化放入韭蔥和洋蔥絲炒軟，加土豆片炒勻，加湯煮30分鐘。

將湯攪成茸湯，過濾后加入牛奶和淡奶油，再次煮沸，用鹽和胡椒粉調味。

將湯裝入湯盤中表面撒少許法香末即可。

托斯卡納鮮蝦青蘆筍面

實習目的；了解意大利面的種類，掌握清淡類意面的制作方法。實習配方；主料；意大利面（煮好的）180克，青蘆筍30克，鮮蝦仁70克。

輔料；特級橄欖油25克，白葡萄酒10毫升，香芹葉5克。調料；海鹽2克，海鮮素1克，黑胡椒粒0.5克。實訓步驟； 1 青蘆筍切段，香芹切碎。鍋中加入10克橄欖油，燒熱加入蘆筍段和青蝦仁炒香，加入白葡萄酒收干，加入燙好的意面攪拌均勻。加入海鹽和海鮮素調味

香芹末 15克的橄欖油攪拌均年勻。4 裝盤，表面撒上黑胡椒粒即成。

注意事項；火力不要太旺，以確保橄欖油和蘆筍鮮香。

咖喱雞肉飯

實訓目的

了解咖喱菜肴的種類，熟悉咖喱風味醬汁的制作。實訓配方

主料：凈雞胸肉或雞腿4只（1200克）咖喱粉20克姜黃粉10克洋蔥碎檸檬汁色拉油各20克。輔料：黃油米飯橄欖土豆和時鮮蔬菜。

調料：橄欖油 40毫升

洋蔥碎100克蘋果碎100克檸檬20克面粉20克，咖喱粉20克雞湯適量

番茄碎100克，大蒜碎20克，芒果醬50克香蕉塊100克，香葉百里香三適量淡奶油100毫升鮮椰漿300克，鹽胡椒粉適量。實訓步驟

1雞肉切塊，加咖喱粉等主料攪拌均勻。

2取出雞肉后煎香，加洋蔥碎和蘋果碎炒香，加咖喱粉炒勻，倒個入腌雞肉汁和雞湯煮沸，加入番茄碎等原料，燜煮40分鐘。3將雞肉煮沸后取出，汁中加土豆和香蕉入味，倒入淡奶油和椰漿，煮沸后出成咖喱少司。

4將雞肉裝入熱菜盤中，淋上少司，旁邊加黃油米飯和時鮮蔬菜裝飾。注意事項

上述做法不僅適用于雞肉，還可用于牛肉豬肉羊肉海鮮等，風味都很不錯。

金牌炸雞

實訓目的：熟悉西餐中過三關的方法，掌握炸制的火候。

原料：凈雞胸肉4只、格律耶爾芝士8片、生火腿8片、面粉80克、雞蛋兩個、面包粉150克。

輔料：檸檬片、番芫荽適量、黃油煎薯片和時鮮蔬菜

調料：黃油80克、花生油100毫升、洋蔥40克、布朗少司200毫升、鹽和胡椒粉適量。

操作步驟：

1、把雞蛋打散，加花生油、鹽和胡椒粉攪勻。

2、將雞肉拍平，用刀平片成連刀片。依次放入火腿片、芝士片和火腿片，將雞肉合攏定型，分別粘上面粉、雞蛋、面包粉，壓緊實后，用刀背在雞肉表面壓出交叉的網絡紋路備用。

3、煎鍋加黃油和花生油燒熱，放入雞扒煎制。至兩面成金黃色，熟透后取出，保溫備用。

4、將少司淋入熱菜盤中，放上煎香的雞胸肉，配黃油煎薯片和時鮮蔬菜等即成。

注意事項：煎雞胸肉的油溫宜低，否則面包粉易焦糊。也可用150攝氏度的油溫炸制，熟透即可。

火焰香蕉

實訓目的：熟悉西餐水果甜品的制作，掌握火焰煎制類菜肴的烹制技巧。

原料：去皮香蕉8根輔料：杏仁片20克

調料：黃油80克、白糖80克、朗姆酒100毫升操作步驟：

1、香蕉剝皮，對剖成兩半

2、鍋中加黃油燒熱，放白糖炒成棕黃色糖漿，放入香蕉煎制，加朗姆酒點燃。

3、裝盤淋汁，撒上杏仁片即可。

注意事項：煎制香蕉的時間較短，以粘勻糖漿和黃油香味即成。

芥末豬扒

實訓目的：了解豬扒類菜肴的烹制特點和制作工藝；掌握芥末少司的制作方法。

主料;豬柳肉4塊（150克塊），洋蔥碎50克輔料：土豆泥適量調料：黃油40克、花生油20毫升、白葡萄酒100毫升、布朗基礎湯200毫升，法式第戎芥末醬10克、酸黃瓜絲50克、鹽和胡椒粉適量。

操作步驟：

1、將芥末醬稀釋

2、鍋中加油燒熱，豬柳肉撒鹽后，煎上色取出保溫備用

3、鍋內加洋蔥碎炒香，倒入白葡萄酒煮干，加布朗基礎湯煮沸；加酸黃瓜絲和芥末醬拌勻，調味成芥末汁。

4、將土豆泥放入熱菜盤中，淋上少司放入豬排即成。注意事項：芥末醬先用布朗基礎湯稀釋，再加入少司中，這樣容易調勻。

蜜汁烤雞翅實訓目的：熟悉西餐燒烤類菜肴的制作方法。主料：雞翅1000克

調料：蜂蜜50克、番茄醬30克、醬油10克、姜5克、蒜10克、蔥20克、辣椒粉10克、葡萄酒100毫升、鹽和胡椒粉適量操作步驟：

1、將調料放入碗中調勻成蜜汁燒烤醬。

2、將燒烤醬和雞翅拌勻后冷藏腌制1-2天，入味后取出。

3、將雞翅送入160度的烤箱內烤制，成熟后取出，成菜裝盤即成。

注意事項：烤制時間不宜過長，以免雞翅干硬。

黑胡椒牛排

實訓目的：熟悉牛扒的加工技術，掌握牛扒的成熟度的火候和胡椒少司的制作方法

實訓配方：主料

牛柳150克

配料

薯條和時鮮蔬菜適量調料

黃油20克洋蔥碎20克粗胡椒粒40克白蘭地酒20毫升白葡萄酒50毫升布朗基礎湯200毫升

淡奶油50毫升鹽和胡椒粉適量實訓步驟：

第一

將牛柳排松粘勻胡椒碎備用

第二

煎鍋中加黃油燒化牛柳撒鹽后放入油中煎香上色

取出保溫備用

第三

鍋中加洋蔥碎胡椒碎炒香倒入白蘭地酒點燃燒出酒香味加白葡萄酒濃縮酒汁煮干后倒入布朗基礎湯煮沸加淡奶油再次濃縮用鹽和胡椒粉調味離火加黃油攪化成胡椒汁保溫備用第四

盤中淋上胡椒汁放入牛柳配黃油煎薯片和時鮮蔬菜即成。注意事項

牛柳煎制前才撒鹽，否則會損失牛肉的肉汁影響原汁原味的風味

法式脆炸香蕉

實訓目的：熟悉脆炸糊的制作方法實訓配方: 主料：香蕉500克

脆炸糊：.面粉100克雞蛋黃1個

鹽2克啤酒100毫升

沙拉油20毫升，雞蛋白3個，糖粉20克脆漿:面粉200克水250毫升

鹽少許

雞蛋1個發粉15克生油50克。

做法：1水慢慢的加入面粉中攪勻，加雞蛋和發粉，放置10分鐘，待發粉起作用后，加入生油攪拌好即成，2可以用啤酒代替水可以用打起的蛋白代替雞蛋

白脆漿：面粉800克

生粉200克

泡打粉50克

雞粉40克鹽6克

雞蛋2個蛋黃4個水 1200毫升油20克

黃脆漿：水850毫升雞蛋600克面粉150克生粉900克油900克吉士粉450克泡打粉30克雞粉40克。操作步驟雞蛋白加糖粉打泡，香蕉切塊。2將面粉等原料攪勻后即成脆漿糊

3香蕉掛糊后放入熱油中炸制，待炸成金黃色后取出，撒上糖粉上菜即可

注意事項：注意粘裹漿糊的手法宜快，以免脫漿啤酒燴雞

實訓目的：學會啤酒燴肉的方法。實訓配方

主料：凈雞胸肉或雞腿肉4只（1200克）輔料:炸薯條

煮意大利面時鮮蔬菜

調料：洋蔥碎40克金酒25毫升啤酒750毫升面粉40克蘑菇100克淡奶油75毫升鹽和胡椒粉適量。實訓步驟

1雞肉改刀成塊，洋蔥切碎，蘑菇用黃油炒香

2黃油燒熱。放入雞肉煎定型，加洋蔥炒香，加金酒點燃，加啤酒煮沸，調味后燜煮四十分鐘。

3雞肉煮軟后取出，將淡奶油放入燴肉汁中煮愁，放入蘑菇燴入味。離火加黃油攪化成少司。

4將雞肉裝入熱菜盤中，淋上少司

配薯條等輔料裝盤即成。注意事項：燜煮時用小火，煮出啤酒的苦味。

火腿甜椒披薩的制作

面團：面粉2.5千克

橄欖油160克

酵母16克鹽10克

氣泡水1.5升披薩番茄醬的制作

配方：番茄900克

灌裝番茄醬100克

鹽2克阿里根奴5克

黑胡椒粉1克蒜粉2克法香5克橄欖油適量制作：1將番茄去皮后搗成泥，再倒入熱油中熬制濃稠，加入灌裝番茄醬和法香攪拌均勻，最后加調料混合均勻即可。餡料（150克面餅）

配方：紅椒絲70克

青椒絲30克

洋蔥絲20克

火腿絲20克

雞肉絲20克香料粉2克

芝士30克，各種原料切成絲（二粗絲）即可，雞肉可略炒斷生，先將醬料抹在餅皮上，在將輔料一次擺放在上面，最后撒上香料粉和芝士。烤制:面火270度底火240度約12分鐘

蝦仁田園披薩

番茄土豆泥

配方：土豆800克

灌裝番茄醬200克鹽5克阿里根奴5克胡椒粉1克蒜粉2克

植物油適量

制作：1土豆煮軟，去皮制成泥，再倒入熱油中略炒

2加入灌裝番茄醬和法香攪拌均勻，最后加調料混合均勻即可。

餡料

配方：蝦仁70克

雞腿肉30克蘑菇30克胡蘿卜15克青豌豆15克玉米粒15克芝士30克香料粉適量。

制法：將蝦仁雞腿肉蘑菇胡蘿卜切成丁，可將蝦仁和雞腿肉炒斷生，再與青豌豆玉米粒胡蘿卜丁混合即可烤制：面火270度底火240度約12分鐘

雞肉沙律

主料；雞胸100g，土豆絲100g，胡蘿卜10g，青豆5g ，配料；小番茄20克蛋黃醬25克

芝麻葉20克茴香1朵。

做法；1.取一個碗，將煮好的雞胸肉撕成絲，放入碗內。

2.將胡蘿卜切成絲，小番茄切片，放入碗內。

3.將青豆煮熟過涼待用。

4.土豆切細絲放入油中炸金黃色(油溫不易太高）

5.將1-4的做完的東西都放到一個碗里，在加上蛋黃醬，拌均勻，芝麻葉墊盤底，即可。

6.最后用茴香點綴。

香煎銀鱈魚

主料：銀鱈魚150克

意大利貝殼面 50克

調料：檸檬半個

熟杏仁片50克

洋蔥碎10克甜椒碎10克白葡萄酒15毫升

白蘭地15毫升黃油30克淡奶油30克

鹽10克

雞粉10克

操作流程：1鍋中加色拉油燒熱，加洋蔥碎炒香，在噴入排葡萄酒略煮，然后擠一點檸檬汁，加入胡椒粉，雞粉調味，在倒入淡奶油燒開在加入熟的杏仁片，打入黃油制成杏仁黃油汁。2.將魚用雞粉胡椒粉檸檬汁白蘭地酒腌制3~4分鐘 3鍋中加色拉油，將魚粘上面粉下鍋煎成金黃色.4．意大利貝殼面煮好后，放入法香碎

甜椒碎鹽淡奶油拌勻

5魚旁邊配意大利面淋上黃油汁即可

地中海鮮蝦串原料

主料：蝦仁洋蔥

紅椒

青椒

菠蘿

輔料：番茄法香調料：辣椒粉制作流程將青椒紅椒洋蔥菠蘿切成三厘米左右的塊。

2以洋蔥青椒紅椒

蝦仁洋蔥青椒紅椒蝦仁菠蘿的順序串成串表面撒少許的香料鹽，冷藏保存。將蝦串取出，放入熱油中煎香，放入烤箱或微波爐中加熱成熟即可

串燒雞柳

菜肴知識:串燒類菜肴制作簡單，成菜美觀。通過本菜的學習，掌握串燒類菜肴的制作。成菜要求：色形美觀制作簡單

柔嫩鮮香咖喱味濃.原料

主料：凈雞胸肉或雞腿肉600克，色拉油100毫升

輔料：紅甜椒6個青甜椒6個

洋蔥4個

菠蘿年200克腌肉料：洋蔥碎100克

生姜碎10克大蒜碎30克咖喱粉40克青咖喱醬20克姜黃粉20克

檸檬汁10克芝士粉20克法香40克白葡萄酒100毫升鹽和胡椒粉適量。

少司：黃油40克洋蔥碎100克蘋果碎100克咖喱粉20克面粉20克布朗牛肉湯400毫升淡奶油100毫升，腌肉料適量配菜：黃油米飯蘋果碎青椒碎紅椒碎葡萄干等制法

初加工：先將雞肉紅甜椒青甜椒

洋蔥菠蘿分別切成3厘米大的塊，再把雞肉塊和腌肉料充分混合、攪勻。用特制的燒肉針將雞肉塊、紅椒塊、青椒塊、洋蔥塊和菠蘿塊依次穿成整齊的串燒，送入冰箱中冷藏6h備用。

主料烹制;將腌好的雞肉串燒取出，放入熱油中煎制。待表面上色、出香味后，送入烤箱中（或是微波爐內）加熱至熟后，取出保溫備用。少司制作：煎鍋中加黃油燒熱，加入洋蔥碎和蘋果碎炒香，在加咖喱粉和面粉炒勻，最后加番茄碎和布朗牛肉湯煮沸，倒入閹雞肉料。調味后，加淡奶油濃縮即成少司。

什錦米飯：將黃油米飯、蘋果碎、青椒碎、紅椒碎和葡萄干等放入鍋中炒香，調味后成什錦米飯。裝盤;將煎好的雞肉串燒放入盤中，淋上少司，配上什錦米飯，上菜即成。注意事項

1)沒有特制的燒肉針，也可以用平時做燒烤的長竹簽代替。2)雞肉串燒在加工成型后，最好腌制一段時間，入味才均勻。一般可以提前制作，冷藏腌制，需要用時即取即用，方便操作。3)家庭制作時可以用微波爐代替烤箱，成品的風味同樣很獨特。4)以上的做法同樣可以應用于別的原料，入：串燒豬柳、串燒牛柳、串燒羊柳、串燒海鮮，等等。

牛清湯

主料：牛肉餡（純瘦肉）

配料：洋蔥胡蘿卜

芹菜

香葉

黑胡椒

雞蛋清操作步驟： 1.蔬菜切片加入肉餡，再加入香葉和黑胡椒粒，雞蛋清2個每斤左右。用手攪上勁，夾肉適量的鹽和胡椒粉。

2.加入冷水，上火，大火燒開，小火煨，剛開始的時候可以攪動一下，等肉餡都浮起來停止攪動。

3.加入一些煎上色的洋蔥在湯中，使湯上顏色。

洋蔥湯

主料：洋蔥

牛肉清湯

輔料：蒜茸

百里香

干紅葡萄酒

香葉操作步驟： 1.洋蔥切絲，鍋中做油加香葉百里香少許蒜茸加洋蔥絲炒至上色。

2.加入干紅葡萄酒，收干后加入牛肉清湯，燒開，最后加鹽胡椒粉糖調味即可。

芝士面包片：奶酪碎蛋黃攪拌均勻，均勻的涂抹在面包片上，入焗爐中烤制上色即可.早餐煎蛋類制作可分為：

一面煎蛋：煎制蛋清凝固即可，不管蛋黃。雙面煎蛋：底面煎好后翻面。另一面煎制能動即可。雞蛋卷：

配料：鮮口蘑火腿芝士粉洋蔥西紅柿

青紅椒

操作步驟：

1.鮮口蘑切片

其他切粒備用

2.將餡料放入鍋中炒香，一般為兩個雞蛋一個蛋卷，倒入后迅速攪勻，成型后不可攪動，然后卷成卷，略煎即可。

土豆制作

錫紙土豆

原料：錫紙

土豆粗鹽酸奶法香碎

培根碎操作步驟：

1酸奶油：檸檬汁加奶油攪打

培根碎：培根切絲煸出油即可

瑞士土豆絲

原料：洋蔥培根土豆黃油操作步驟：

1.土豆煮熟，搓成粗絲(做好提前一天煮好，放在冰箱里，現用現拿。

2.鍋中放黃油，把培根炒香加入洋蔥粒炒香，放入土豆絲，加鹽，煎制金黃色，翻面同樣煎制金黃色即可。

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菜肴總結(中英文)（共五則）

第一篇：菜肴總結(中英文)

第二篇：一些中英文菜肴名對比(有些很有才。。。)

第三篇：菜肴小故事

第四篇：中西菜肴文化差異專題

第五篇：實習菜肴,

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