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深圳英語翻譯:中華美食名稱(武漢熱干面加油)

深圳英語翻譯:中華美食名稱(武漢熱干面加油),首先,讓我們武漢的特色美食上場亮個相:


深圳英語翻譯:中華美食名稱(武漢熱干面加油)

1. 熱干面:Hot Dry Noodles


2. 湯包:Steamed DumplingsFilled with Minced Meat and Gravy (Shangbao)


3. 面窩:Deep Fried Rice Doughnuts


3. 三鮮豆皮:Cooking Yuba


4. 米酒:Fermented Rice Beverage withSmall Glutinous Rice Balls


5. 米粉:Rice Vermicelli


6. 鴨脖:Duck Neck





1.涼拌黃瓜 :Cucumber in Sauce


2.皮蛋豆腐 :Tofu with PreservedEggs


3.東坡方肉 :Braised Dongpo Pork


4.梅菜扣肉 :Braised Pork with Preserved Vegetable


5.紅燒獅子頭 :StewedPork Ball in Brown Sauce


6.香干回鍋肉:Sautéed Sliced Pork and Dried Tofu with Pepper and Chili


7.毛氏紅燒肉 :BraisedPork,Mao's Family Style


8.糖醋排骨 :Sweet and Sour Spare Ribs


9.椒鹽肉排 :Spare Ribs with Spicy Salt


10.脆皮乳豬 :Crispy BBQ SucklingPig


11.魚香肉絲 :Yu-Shiang ShreddedPork (Sautéed with Spicy Garlic Sauce)


12.木須肉 :Sautéed SlicedPork, Eggs and Black Fungus


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


14.火爆腰花 :Sautéed Pig'sKidney


15.螞蟻上樹 :Sautéed Vermicelliwith Spicy Minced Pork


16.番茄燉牛腩 :Braised Beef Brisket with Tomato


17.黑椒牛柳 :Sautéed Beef Filetwith Black Pepper


18.牛肉燉土豆 :Braised Beef with Potatoes


19.鐵板牛肉 :Sizzling Beef Steak


20.板栗燜仔雞 :Braised Chicken with Chestnuts


21.干鍋雞 :Griddle Cooked Chicken with Pepper


22.宮保雞丁 :Kung Pao Chicken


23.夫妻肺片 :Pork Lungs in ChiliSauce


24.飄香手撕雞 :Poached Sliced Chicken


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


26.板栗燜仔雞 :Braised Chicken with Chestnuts


27.口水雞 :Steamed Chickenwith Chili Sauce


28.叫化雞 :Beggars Chicken (BakedChicken)


29.北京烤鴨 :Beijing Roast Duck


30.韭菜炒雞蛋 :Scrambled Egg with Leek


31.西紅柿炒蛋 :Scrambled Egg with Tomato


32.松鼠桂魚 :Sweet and Sour Mandarin Fish


33.香辣蟹 :Sautéed Crab in Hot Spicy Sauce


34.香辣蝦 :Fried Shrimps in Hot Spicy Sauce


35.清炒蝦仁 :Sautéed Shelled Shrimp


36.涮羊肉 :Mongolian Hot Pot


37.饞嘴蛙 :Sautéed Bullfrog in Chili Sauce


38.干鍋茶樹菇 :Griddle Cooked Tea Tree Mushrooms


39.水煮魚片 :Fish Filets in Hot Chili Oil


40.清蒸武昌魚 :Steamed Wuchang Fish


41.紅燒帶魚 :Braised Ribbonfish in Brown Sauce


42.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)


43.麻婆豆腐 :Mapo Tofu (Stir-FriedTofu in Hot Sauce)


44.干煸四季豆 :Dry-Fried French Beans with Minced Pork and Preserved Vegetables


45.松仁玉米 :Sautéed Sweet Corn with Pine Nuts


46.番茄蛋花湯 :Tomato and Egg Soup


47.蕓豆肚片湯 :Pork Tripe Slices and French Beans Soup


48.皮蛋瘦肉粥 :Minced Pork Congee with Preserved Egg


49.香酥韭菜盒 :Crispy Shrimp Dumplings with Leek


50.清炒紅菜苔 :Sautéed Chinese Kale



最后獻(xiàn)上小吃若干種:


泡椒鳳爪 :Chicken Feet withPickled Peppers


咸鴨蛋 :Salted Duck Egg


鹵蛋 :Marinated Egg


臘八粥 :Porridgewith Nuts and Dried Fruits (Eaten on the Eighth Day of the Twelfth LunarMonth)


小米粥 :MilletCongee


綠豆粥 :Congeewith Mung Beans


蛋撻 :Egg Tart


荷包蛋 :Poached Egg


鮮蝦小餛飩 :ShrimpWonton


湯圓 :Tangyuan(Glutinous Rice Balls)


油條 :Youtiao(Deep-Fried Dough Sticks)


豆?jié){ :Soybean Milk


豆腐腦兒 :Jellied Tofu


冰糖葫蘆 :Bingtanghulu /CrispySugar-Coated Fruit (haws, yam, etc.) on a Stick


雞蛋炒飯 :Fried Rice with Egg


炒面 :Sautéed Noodleswith Vegetables


拉面 :Hand-Pulled Noodles


炸醬面 :Noodles with SoyBean Paste and Minced Pork


擔(dān)擔(dān)面 :Noodles, SichuanStyle


涼面 :Cold Noodles withSesame Sauce


陽春面 :Plain Noodles


餛飩湯面 :Wonton Soup Noodles

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