英語菜介紹

Ⅰ 用英語介紹一道菜。急急急!!

Pork and Vegetable Dumplings Mix some pork,leafy vegetables and salt.Then make small circles of dough. Put the meat,leafy vegetable and salt on the dough.Close the dough around the meat. Put the mpling into a wok with hot water. Now,it's time to eat.Enjoy your delicious mplings.
豬肉和蔬菜混合
，綠葉蔬菜和鹽.然後把面擀成小圓圈。放在
上.周圍的肉面團，肉，多葉蔬菜和鹽。放入鍋中用熱水的餃子。現在，是時候享受您的美味餃子。

Ⅱ 中國名菜的介紹（英文的）

中國傳統食品的中英文對照~~~~~~~~~ 呵呵~~
希望能幫助你完成作業！

Ⅰ.中國菜 Chinese Dishes 1.北京烤鴨 roast Beijing ck 2.辣子雞丁 saute diced chicken with hot peppers 3.宮爆雞丁 saute diced chicken with peanuts 4.紅燒鯉魚 braised common carp 5.茄汁蝦仁 saute fish slices with bamboo shoots 6.涮羊肉 instant boiled sliced mutton 7.糖醋裡脊 pork fillets with sweet&sour sauce 8.炒木須肉 saute shredded pork with eggs&black fungus 9.榨菜肉絲湯 pork with Sichuan cabbage soup 10.生炒肚片 saute fish maw slices 11.回鍋肉 saute pork in hot sauce 12.糖醋排骨 saute chops with sweet&sour sauce 13.家常豆腐 fride beancurd with sliced pork&pepper 14.醋溜白菜 saute cabbage&pepper in sweet&sour sauce 15.魚香茄子 saute eggplant with fish flavor 16.麻婆豆腐 stwed beancurd with minced pork in pepper sauce 17.韭菜炒蛋 saute leek sprouts&eggs Ⅱ.麵食與糕點 Chinese Pastry&Cooked Wheaten Food 1.肉/雞絲湯面 noodles in soup with pork/chicken 2.擔擔面 noodles with sesame paste&pea sprouts 3.龍須面 saute fine noodles with shredded chicken 4.炒米線 saute rice noodles with green bean sprouts 5.雜醬面 soy beans in minced meat&noodles 6.酸辣湯面 noodles in sour pungent soup 7.排骨麵 soup noodles with pork rib 8.陽春面 noodles in superior soup 9.涼拌面 cool braised noodles 10.肉包 steamed meat mpling 11.豆沙包 bean paste mpling 12.水晶包 stuffde bread with lard&sugar 13.叉燒包 stuffed bread with roast pork 14.水煎包 lightly fried Chinese bread 15.花捲 twist 16.小籠包 steamed small meat mpling in basket 17.餛飩 ravioli;hun-tun 18.大餅 bannock 19.油條 twistde cruller 20.豆腐腦 beancurd jelly 21.茶葉蛋 egg boiled with salt&tea 22.八寶飯 steamed glutinous rice with eight treasures 23.蔥油餅 green onion pie 24.黃橋燒餅 crisp short cakes 25.月餅 moon cake 26.酒釀 sweet ferment rice 27.麻花 fried

Ⅲ 用英語介紹一道菜的做法及翻譯

Fried egg
The use of materials: an egg, a little soy sauce
Practice: Break the egg and put into a bowl, and then heat the pan. Add oil to lay down the egg frying, it can be half-cooked, or cooked whole, or on both sides golden. Add some soy sauce in the egg or can sprinkle pepper,salt while fry it.

油煎荷包蛋
用料：雞蛋1粒，醬油少許
做法：將雞蛋打入碗中，燒熱鍋。放入油放下雞蛋煎，可以煎至半生熟，或全熟，或兩面金黃。放入些醬油在煎蛋時或可以灑些胡椒粉，細鹽。

Ⅳ 用英文介紹中國菜

英文：

Chinese food refers to Chinese cuisine.

There are guangdong cuisine, sichuan cuisine, shandong cuisine, huaiyang cuisine, zhejiang cuisine, fujian cuisine, hunan cuisine, anhui cuisine "eight major cuisines". In addition to the "eight major cuisines", there are also some influential cuisines in China, such as: northeast cuisine, hebei cuisine, henan cuisine, hubei cuisine, benbang cuisine, hakka cuisine, jiangxi cuisine, Beijing cuisine, halal cuisine and so on.

The tableware of Chinese food basically has cup, dish, bowl, dish, chopsticks, spoon 6 kinds. At a formal dinner, the water glass is placed on the upper left of the plate and the wine glass on the upper right. Chopsticks and spoons can be placed on a special seat or in a paper cover. Public chopsticks and spoons are best placed on a dedicated seat.

Chinese food is usually served in the following order: cold dishes, hot dishes, and finally sweet food and fruit. Before dinner, the first wet towel served to everyone is a hand towel, preferably not a face towel.

Before serving shrimp, crab, chicken and other dishes, the waiter will present a small water bowl with a floating lemon or rose petal, which is not a drink, but for hand washing. When you wash your hands, take turns to dip your wet finger, gently rinse, and then dry with a small towel.

中文：

中餐，即指中國風味的餐食菜餚。

其中有粵菜、川菜、魯菜、淮揚菜、浙菜、閩菜、湘菜、徽菜「八大菜系」。除」八大菜系「外還有一些在中國較有影響的菜系，如：東北菜、冀菜、豫菜、鄂菜、本幫菜、客家菜、贛菜、京菜、清真菜等菜系。

中餐的餐具主要有杯、盤、碗、碟、筷、匙六種。在正式的宴會上，水杯放在菜盤左上方，酒杯放在右上方。筷子與湯匙可放在專用的座子上，或放在紙套中。公用的筷子和湯匙最好放在專用的座子上。

中餐上菜的順序一般是：先上冷盤，後上熱菜，最後上甜食和水果。用餐前，服務員為每人送上的第一道濕毛巾是擦手用的，最好不要用它去擦臉。在上蝦、蟹、雞等菜餚前，服務員會送上一隻小小水盂，其中漂著片檸檬片或玫瑰花瓣，它不是飲料，而是洗手用的。洗手時，可兩手輪流蘸濕指頭，輕輕涮洗，然後用小毛巾擦乾。

(4)英語菜介紹擴展閱讀

中式菜餚大多數不會只有一種材料，通常有其他伴菜或配料襯托主菜，以做出色香味俱全的菜餚，例如烹煮豬肉，會以爽脆的綠色蔬菜做伴菜，如芹菜或青椒，襯托粉紅色、柔的豬肉。一頓飯不會只有一款菜餚，通常同時端上兩款、甚至四款菜餚，且每款菜餚都要色香味俱全，端上次序則以菜餚的搭配為大前題，通常同類的菜餚會同時端上，不會前後分別端上，總之整頓飯都要講求協調的搭配。

中餐的飲宴禮儀號稱始於周公，千百年的演進，當然不會再有「孟光接了梁鴻案」那樣的日子，但也還是終於形成今天大家普遍接受的一套飲食進餐禮儀，是古代飲食禮制的繼承和發展。中餐飲食禮儀因宴席的性質，目的而不同；不同的地區，也是千差萬別。

Ⅳ 用英文介紹一道家常菜

Mapo doufu, one of sichuan's traditional dishes, belongs to sichuan cuisine.

（麻婆豆腐，是四川省傳統名菜之一，屬於川菜。）

The main raw materials for the ingredients and tofu, the main materials are tofu, ground beef, pepper and pepper and so on.

（主要原料為配料和豆腐，材料主要有豆腐、牛肉末、辣椒和花椒等。）

The numbness comes from the sichuan peppercorns, and the spiciness comes from the chilies.

（麻來自花椒，辣來自辣椒。）

This dish highlights the "hot and spicy" features of sichuan cuisine.

（這道菜突出了川菜「麻辣」的特點。）

It has a unique taste and smooth taste.

（其口味獨特，口感順滑。）

Today, mapo doufu travels far and wide.

（如今，麻婆豆腐遠渡重洋。）

In the United States, Canada, Britain, France, Vietnam, Singapore, Malaysia, Japan, Australia and other countries to settle down.

（在美國、加拿大、英國、法國、越南、新加坡、馬來西亞、日本、澳大利亞等國安家落戶。）

From a home - style dishes jumped onto the great hall, has become an international food.

（從一味家常小菜一躍而登上大雅之堂，成了國際名菜。）

(5)英語菜介紹擴展閱讀

麻婆豆腐歷史起源：麻婆豆腐始創於清朝同治元年（1862年），在成都萬福橋邊，有一家原名「陳興盛飯鋪」的店面。店主陳春富（陳森富）早歿，小飯店便由老闆娘經營，女老闆面上微麻，人稱"陳麻婆"。

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

Ⅵ 用英語說介紹做菜

1.首先切青菜 
At first,I sliced the green vegetable into pieces. 

2.接著，把油倒進鍋中 
Then I poured oil into a pan. 

3.等油燒熱了，把青菜放進鍋中 
I tossed the green vegetable into the pan when the oil is heated. 

4.用鏟子翻炒青菜，並放入調味品 
I turned the vegetable with a turning shovel repeatedly and then added some condiments to it. 

5.然後，把青菜放入盤中 
Then I loaded the cooked green vegetable with a plate.

 6.最後，把盤子放在桌上，請家人品嘗
 Finally,I placed the plate on a table and invite all family members to enjoy/try.

Ⅶ 用英語介紹菜品

北京烤鴨——
Peking Duck,or Peking Roast Duck is a famous ck dish from Beijing[1] that has been prepared since the imperial era,and is now considered one of China's national foods.
The dish is prized for the thin,crisp skin,with authentic versions of the dish serving mostly the skin and little meat,sliced in front of the diners by the cook.Ducks bred specially for the dish are slaughtered after 65 days and seasoned before being roasted in a closed or hung oven.The meat is eaten with pancakes,spring onions,and hoisin sauce or sweet bean sauce.The two most notable restaurants in Beijing which serve this delicacy are Quanjude and Bianyifang,two centuries-old establishments which have become household names.

Ⅷ 用英文介紹菜的做法

"佛跳牆" approach

Raw materials:
Shark's fin,魚唇, fish maw, abalone, stichopus, scallops, chicken, cks, sheep elbow, ham, meat, pig tendons, flower mushrooms, winter bamboo shoots and other appropriate amount.

Spices:
Cinnamon, rock sugar,紹酒, the amount of soy sauce.

Method:
① to the public after the raw materials separately hierarchical molation e to the Shaoxing rice wine before the altar in the lotus leaves add seasoning to seal.
② home altar旺火charcoal on boiling, and then slow simmer slow fire, the original altar on seats, Kai cap, add oil to the small altar鴿蛋pie.

Features: food variety,軟糯crisp, rich meat dish incense,湯濃taste, taste in有味, memorable, nutrient-rich and
Can Mingmu beauty, Huoxue Shujin, Ziyin health enhancement, increase appetite.

川味水煮肉片
Materials:

Pork (or beef) 250 grams of lean meat, Chinese cabbage (or other seasonal vegetables, commonly used in Sichuan lettuce) 200 grams

Pixian Douban 50 grams (3 tablespoons), cooking wine 25 grams (1.5 tablespoons), starch 25 grams (1.5 tablespoons), salt 2 grams (about 1 / 2 teaspoon), Essence of Chicken with a small amount, do pepper 10 grams, bungeanum 20, onion amount of broth 400 grams, 100 grams of oil, soy sauce 3 grams (1 teaspoon), sugar 5 grams (1 teaspoon), 4 garlic (peeled, cut into at the end), ginger 5 grams (切末)

Practices:

1, will lean meat and cut into about 5 cm long, 2.5; cm wide, 0.3 centimeters thick, large thin (only approximately, not strictly measurable, short thin some would have been better), if they feel bad cut, you can meat slightly cold freezer until hard when some slices of meat with starch, cooking wine, salt and a small amount of water will be absorbed slightly salted meat grasping READY.

2, Chinese cabbage Wash hands tore a large leaf, Chinese cabbage upper oblique knife sliced; Wash and cut green onions蔥段; do pepper cut with scissors READY paragraph; Pixian READY chopped watercress;

3, poured into the pan with 30 grams of oil, do Add pepper and pepper炸至fire was used in reddish brown, remove inactive.

4, to the fire, will蔥段Add to pan with炒香, then Add cabbage off speculation of Health, Shop at bowl with stand.

5,鍋燒hot, and then poured into 30 grams oil, watercress and ginger Add Pixian炒香until炒出oil.

6, add broth, boiling.

7, will腌好Add the meat pot, using chopsticks, scattered and allocated, to be dispersed until meat discoloration when add soy sauce, chicken, sugar, flavoring.

8, will be poured into the meat and soup with the bowl of cabbage paved.

9, will do well in advance fried peppers and chopped pepper, sprinkle on the meat, sprinkle evenly蒜末also up at meat.

10, pot wash to dry, Add 40 grams of oil, very badly into 9 hot (smoking), and then pouring hot oil evenly on the meat can be.

Ⅸ 求用英語介紹怎麼做一道菜，什麼菜都可以。還要有英語介紹菜的具體材料的。求高手出現。

pork chops-stuffed and grilled

In a plastic container put the salt, sugar, peppercorns, and mustard powder. Add the hot vinegar and swirl to dissolve. Let mixture sit for 5 to 10 minutes to develop flavor. Add ice cubes and shake to melt most of the ice. Add chops and cover with brine. Refrigerate for 2 hours.
Remove chops from container and rinse. Cut horizontal pockets in each pork chop for stuffing. Combine rest of ingredients, and put into piping bag that is not fitted with a tip. Pipe each chop full with cornbread mixture. Grill the chops on medium high heat for 6 minutes on each side. Turn each chop 45 degrees after 3 minutes to mark.