广东各地名小吃英文译名大汇总
广东各地名小吃英文译名大汇总
https://www.wendangku.net/doc/2615636039.html,来源：广州培训谷发布：谷子时间：2010-02-11
状元及第粥“NO.1Scholar” Congee
鱼片粥 Sliced Fish Congee
上杂粥Pig Giblets Congee
滑鸡粥Chicken Congee
牛肉肠Steamed Rice Rolls with Beef "^$*(#@)%(培训谷&@*(&$@(&
瘦肉肠Steamed Rice Rolls with Pork "^$*(#@)%(培.训谷&@*(&$@(&干蒸、烧卖 Siu Mai
虾饺Shrimp Dumplings
蛋挞Egg Tart "@!^$YTY^$@!$^@!&*$^%$!*培训谷$@!*$"
萝卜糕Turnip Cake
马蹄糕Water-chestnut Cake
芋头糕Taro cake "中国培训谷"
咸煎饼Salty Pancake
糯米饭评委参考译法：Glutinous Rice
红豆沙Red Bean Soup
双皮奶Milk Custard with Egg White
姜撞奶Ginger Milk Pudding
芝麻糊Sesame Paste
杏仁糊Almond Paste "中国培训谷"
汤丸 Sweet Rice Ball #"广州培训谷"
竹升面 Bamboo-pressed Noodles
长寿伊面Longevity Noodles
炸酱面Meat Sauce Noodles
鱼蛋粉Fish Ball Rice Noodles
牛筋面Beef Tendon Noodles
清平鸡Qing Ping Chicken "转载自-中国培训谷"脆皮乳猪Crispy Skin Suckling Pig
红烧乳鸽Braised Pigeon
叉烧Barbecued Pork
烧鹅Roasted Goose
烧肉Roasted Pork
上汤牛三星Beef Offal in Stock "培训谷,最好的培训网站"
牛羊杂汤Beef and Mutton Offal Soup "@!^$YTY^培训谷$@!$^@!&*$^%$!*$@!*"
爽滑鱼皮Smooth and Crispy Fish Skin
广州菜是集南海、番禺、顺德、中山等地方风味的特色，兼京、苏、扬、杭等外省菜及西菜之所长而融为一体、自成一家的烹饪菜式。广州菜最突出的特点是用料广泛，选料精细，技艺精良，善于变化。
粤菜著名的菜肴有：三蛇龙虎凤大会五蛇羹盐锔鸡蚝油牛肉烤乳猪干煎大虾
广州菜英语介绍
Chaozhou Cuisine
Chaozhou is the name of a coastal region around the Shantou district of eastern Guangdong Province. One of the major schools in Guangdong cuisine, Chaozhou cuisine originated from Chaoshan Plain about one thousand years ago.
Naturally, as a fishing area, seafood features prominently in Chaozhou cuisine, which is often enhanced by piquant sauces, such as tangerine jam for steamed lobsters and broad-bean paste for fish. The mouthwatering prawns, oysters, crabs and eels, combined with home-made pickles, play a symphony of traditional cuisine and leave people with everlasting impression. Such richly flavored dishes reflect the culinary influence of the Chaozhou people's northeastern neighbors, the Fujianese.https://www.wendangku.net/doc/2615636039.html,
Yet Chaozhou cuisine has also been greatly influenced by its southwestern neighbors, the Cantonese. Many Chaozhou classic dishes are light and tasty, with the abundant use of vegetables. The crisp delicacy of deep-fried leaf vegetables in Chaozhou dishes adds a gleaming green, edible garnish to many dishes.
Chaozhou cuisine stresses unique combinations of various soy sauces and flavorings: salty, sweet, sour, spicy, or astringent. Fish sauce and oyster sauce are favorite seasonings. Chaozhou dishes are usually cooked over a slow fire, stewed, deep fired, steamed, stir-fried or pickled. The dishes boast the skill of local chefs in vegetable carving.
Magnificent designs -- flowers, birds, dragons and phoenixes made from carrots and gingers -- adorn Chaozhou banquets, especially the cold dishes. The tasty dishes are not only yummy but also presentable.
The region's chefs are also acknowledged masters in the preparation and cooking of two delicacies, namely, shark's fin and bird's nest. Chaozhou cuisine is famous, too, for its shellfish dishes and wide variety of sweet dishes (with pumpkin and taro).
Other famous dishes include salt-baked goose with vinegar juice, steamed shrimp with orange juice, black-bean chicken, vegetarian soup and crabs. A tea ceremony is held during the serving of dishes, not just for performance but also to aid digestion.
苏珊: We'd like to try some cantonese food. Could you make some recommendations?
我们想尝尝粤莱.你能否给我们推荐一下?
凯西: Sure. We have some typical cantonese food today: Roast Suckling Pig.the Battle between the Dragon and the Tiger.Fried Milk.Salt- Baked Chicken and Dog Meat Casserole.
当然。今天本店主理的粤菜有: 烤乳猪、龙虎斗、炸鲜奶、盐炯鸡、狗肉煲。苏珊: I'm afraid I don't like snake dishes or dog meat. But I like chicken very much. Are there any other dishes you could recommend?
我不喜欢吃蛇或狗肉做的菜。不过我特别喜欢吃鸡。你还有什么菜可以推荐的? 凯西: Certainly.sir. We also serve Carmine Goose.Roast Goose.Soft- Boiled Chicken.Sliced Chicken with Chicken Liver and Ham.Steamed Grass Carp and Steamed Mandarin Fish,if you like fish.
有的.先生.我们还供应胭脂香鹅.烧鹅.白切鸡.广州文昌鸡.如你们喜欢鱼的话.我们还供应清蒸皖鱼和清蒸鲑鱼。
苏珊: What is the Carmine Goose like?
胭脂香鹅是什么样的菜?
凯西: The main ingredient of the dish "Carmine Goose" is Qing Yuan goose produced in Guangdong. Its meat is fine and tender and tastes fresh and delicious. This dish is fresh, fragrant. salty and sweet with a carmine color.
主要材料是广东特产的清远鹅.其肉鲜.嫩.爽.美.这道菜用料新香味浓郁.咸中带甜.色泽鲜红.
苏珊: We'll try this one.with the Salt- Baked Chicken.the Soft- Boiled Chicken and the Steamed Mandarin Fish to follow.
我们就要份胭脂香鹅.外加盐炯鸡.白切鸡和清蒸鲑鱼.
广东菜也许是西方人最熟悉的，因为中国境外的中餐馆大多是广东菜馆。广东菜的特色是种类多样，外观悦目。
The Cantonese style of cooking is probably the most familiar to the Western palate, for the greater number of Chinese restaurants established outside China are of this type. Features of this style are the great variety of dishes and the beauty of their presentation.
烹制多用蒸和煮，少用油炸。炒菜力求快速以保其脆口，口味偏甜，清淡
Steam and water are used in preparation more than frying, and vegetables are cooked for the shortest time possible to maintain their natural crispness. The dishes have a slight tendency to be sweet and spices are used with moderation.
果汁煎肉脯 Fried Muscle with Fruit Juice
油豆腐镶肉 Oily Bean Curd Stuffed with Pork
古法扣全端 Braised Whole Turtle
炸吉利排骨 Fried Pork Chop
龙王夜宴 Dragon-King Appetizer Plate
糖醋蜜肉 Sweet & Sour Pork
甘菊猪肚 Stewed Pig Tripe with Camomile
姜丝肉蟹 Fried Crab Meat with Shredded Ginger
麒麟石斑 Steamed Live Garoupa
鱼香鲜贝 Fish-Flavored Scallops
银耳烩素 Sauted Vegetables with White Fungus
虾胶瓤鱼肚 Swimming Bladder Stuffed with Minced Shrimps 雪花鱼翅“Snow Flake”Shark’s Fins
黑胡椒牛柳(粤菜) Sauteed Beef Fillet with Black Pepper 煲仔鱼丸 Boiled Fish Balls
芙蓉蟹 Fried Crab with Egg-White
北芪瘦肉 Braised Muscle with Pak-kei
秘制鸳鸯鸡 Braised Chickens like Mandarin Duck
青豆浓汤 Creamy Green Bean Soup
青豆牛肉末 Minced Beef with Green Bean
红烧牛蒡肉卷 Braised Beef and Burdock with Brown Sauce
元宝牛蒡 Boiled Chop with Burdock and Cashew Nuts
松脆海蜇皮 Crisp Jellyfish Skin
茄汁牛蒡鸡块 Fried Chicken Leg with Burdock and Tomato Sauce 牛蒡炒肚丝 Fried Pig Tripe with Burdock
凉拌牛蒡 Mixed Cold Boiled Burdock
密汁牛蒡 Sweet Chicken
三杯鸡 Three Cup Chicken
牛蒡泼蛋 Burdock and Egg Drop Soup
牛蒡排骨汤 Burdock and Chop Soup
牛蒡脆肠 Burdock Filled in Intestine
牛蒡茶冻 Burdock Jelly
牛蒡沙拉 Burdock Salad
沙茶牛蒡 Mayonnaise Burdock
牛蒡香羹 Chinese Mushroom and Burdock Soup
车前子油焖虾 Fried Shrimp with Asiatic Plantain Seed 番茄海蜇 Fried Jellyfish with Tomato
牛蒡糕 Burdock Cake
沙丁鱼烙 Baked Sardine
蛋黄里脊卷 Yolk and Pork Roll
金盏松茸 Gold Calix Tricholoma Matsutake
猪肚黄芪汤 Astragali and Pig Tripe Soup
淳安辣椒酱 Chun An Chilli Sauce
“爸爸汤” Dady Soup
西柚三文鱼 Grapefruit Salmon
脆皮鱼香牛肉 Spiced Beef Slices Wrapped in Wafer Paper
家乡蚝仔烙 Hometown Fried Oyster in Caldron
蛋黄凤尾白玉卷 Yolk,Prawn and White Gourd Roll
西柠蜜糖乳鸽 Braised Young Pigeon with Lemon and Sweet
香炸龙凤蛋Fried “Longfeng” Eeg
花生大枣猪蹄汤 Stewed Trotter with Peanut and Chinese Date 川贝炖鹧鸪 Stewed Partridge with Tendrilleaf Fritillary Bulb 姜芽炒鸭片 Sliced Duck with Ginger Bud
甘柠芝麻虾 Fried Prawn with Sesame
清蒸白鳝 Stewed Eel
鲜菇虾丸汤 Fresh Mushroom and Shrimp Ball Soup
四喜黄豆粒 Sixi Soy Beans
珍珠南瓜 Fried Pumpkin with Boiled Quail Eegs
干贝汤 Scallop Soup
罗汉果炖牛肉丸汤 Stewed Beef Ball with Siraitia Grosvenorii 蜜豆鱼片 Fried Sweeten Beans and Grass Carp
栗子焖羊肉 Stewed Mutton with Chestnut
蜜汁火方(粤菜) Braised Ham with Honey
松仁粉丝 Pine Nut and Vermicelli
大鱼头豆腐汤 Big Fish Head and Bean Curd Soup
Cantonese Cuisine
The most familiar Chinese dishes originated from the Cantonese cuisine. As most residents originate from the Guangdong province where Guangzhou (Canton) is located, Hong Kong is the world capital for this style of cooking. The Cantonese people are very finicky when it comes to the freshness of their food. Even the amount of time taken for a live, swimming fish to be placed on a plate is kept to a minimum.
Cantonese cooking is somewhat lighter than most regional Chinese cuisine. Preparation methods usually involve stir-frying in shallow water or oil in a wok. As cooking time is short, the flavors and nutrition of the food is preserved. Vegetable and fish dishes are often steamed without the use of too much oil. Sauces made from ingredients like ginger, garlic, onion, vinegar, and sugar are complemented to enhance flavors.
Cantonese menus are long and can often confuse the diner in making a decision. There are a wide variety of dishes made from meats, poultry, fish, seafood, and vegetables for your pick. Chicken is a celebrity food among Cantonese eaters. A single chicken can be used to prepare several dishes. Chicken blood is cooked and solidified for soup, and its liver is used in a wonderful delicacy called Golden Coin Chicken. The livers are skewered between pieces of pork fat and red-roasted until the fat becomes crispy, and the liver soft and succulent. This specialty is then eaten with wafers or orange-flavored bread.
Seafood is the next best delicacy in Hong Kong. Some of the popular dishes include fresh-steamed fish with ginger and onion topped with a dash of soy sauce and sesame oil, prawns and crabs cooked or steamed in black-bean sauce, and shark's fin soup. Cantonese barbecuing methods are unsurpassed. When in Hong Kong, do not miss the barbecued goose, duck, or slices of pork with a golden and honeyed skin served on a bed of anise-flavored preserved beans. Also, experience the taste of double-boiled soup with duck, mushroom, and tangerine peel.
There are specialty foods that are only served during particular seasons. In winter, a traditional winter dish would be cooked snake. Dog meat is also a winter dish but it is illegal in Hong Kong. Only China continues to serve dog meat in winter and tours to the region specifically to eat dog meat are available. 'Monk Jumping Over the Wall' is the name for a dish made from a blend of abalone, chicken, ham, mushroom, and herbs that are so irresistible that monks are said to break their vows of vegetarianism if its fragrance is within smelling distance. Another tempting dish is the casserole of chicken and Chinese smoked pork sausage that are served steamed on a bed of rice. Autumn also has its share of dishes, which can be ordered at restaurants. Examples of autumn dishes include rice birds and paddy chicken or frogs cooked in a crunchy batter mixed with crushed almonds and served with sweet-and-sour sauce.
Dim sum is, without a doubt, a trademark food in Cantonese cuisine. It is usually consumed in the mornings and afternoons. Dim sum is a delectable palate of little snacks, which come in wicker baskets that are placed on trolleys, and pushed around by waiters or waitresses. Diners have the opportunity to choose the baskets of their choice from the trolley when it reaches the table. However, more restaurants are beginning to provide dim sum order forms for diners to tick the required items, rather than congesting the restaurants with trolleys. The most popular dim sum items are: 'ha gau' (shrimp dumpling), 'siu mai' (prawn and pork dumpling), 'pai gwat' (steamed spareribs), 'chun guen' (spring rolls), 'cha siu pau' (steamed barbecued pork buns), and 'cheung fun' (steamed rice flour rolls with barbecue pork, beef, or shrimp).
Cantonese Cuisine
Guangdong Cuisine
广东菜系
Cantonese food originates from Guangdong, the southernmost province in China. The majority of overseas Chinese people are from Guangdong （Canton）so Cantonese is perhaps the most widely available Chinese regional cuisine outside of China.
广东菜源自于中国最南部的省份广东省。大多数华侨来自广东，因此广东菜也许是国外最广泛的中国地方菜系。
Cantonese are known to have an adventurous palate, able to eat many different kinds of meats and vegetables. In fact, people in Northern China often say that Cantonese people will eat anything that flies except airplanes, anything that moves on the ground except trains, and anything that moves in the water except boats. This statement is far from the truth, but Cantonese food is easily one of the most diverse and richest cuisines in China. Many vegetables originate from other parts of the world. It doesn't use much spice, bringing out the natural flavor of the vegetables and meats.
广东人热衷于尝试用各种不同的肉类和蔬菜。事实上，中国北方人常说，广东人吃天上飞的，除了飞机；地上爬的，除了火车；水里游的，除了船儿。这一陈述很不属实，但是广东菜是各类丰富的中国菜系之一。使用很多来自世界其他地方的蔬菜，不大使用辣椒，而是带出蔬菜和肉类自身的风味。
Tasting clear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually chooses raptors and beasts to produce originative dishes. Its basic cooking techniques include roasting, stir-frying, sauteing, deep-frying, braising, stewing and steaming. Among them steaming and stir-frying are more commonly applied to preserve the natural flavor. Guangdong chefs also pay much attention to the artistic presentation of dishes.
广东菜系，味道清，淡，脆，鲜，为西方人所熟知，常用猛禽走兽来烹饪出有创意的菜肴。它的基础烹饪方法包括烤，炒，煸，深炸，烤，炖和蒸。其中蒸和炒最常用于保存天然风味。广东厨师也注重于菜肴的艺术感。