美食译苑——中文菜单英文译法
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美食译苑——中文菜单英文译法

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美食译苑——中文菜单英文译法 美食译苑——中文菜单英文译法 Document Transcript

  • Foreword Food culture is an important part of China’s traditional culture. It has a long history. With the progression of globalization, Chinese food is now found all over the world. Its variety of selection, unique culinary art, as well as its fine shapes and rich tastes have spread the depth and diversity of Chinese food culture to the world. In the past 30 years, with the reform and opening up, as well as the ever-broadening international exchanges, our foreign friends show increasing interest in Chinese food culture. It is now necessary to standardize the English translation of Chinese menu so as to better disseminate the Chinese food culture to the world. With her great success in holding the "unique and high-level" 29th Olympic Games, Beijing, as China's capital city and cultural center, has now initiated the grand project of making herself a World City. As part of the work, the Foreign Affairs Office of the People’s Government of Beijing Municipality has organized the compilation and publication of the book Enjoy Culinary Delights: A Chinese Menu in English, hoping it will help to improve the hospitality service and enhance the competitive strength and influence of our capital city. Attain harmony in dietary desires; share happiness among nations. We hope this book will help our foreign friends to better appreciate Chinese food and understand China's food culture. We hope, also, that the book can do its bit in helping to make Beijing a World City. Zhao Huimin Director General Foreign Affairs Office of the People’s Government of Beijing Municipality May 2010
  • 前 言 饮食文化是中国优秀传统文化的重要组成部分,历史源远流长。全球化进程的深 入推进,使中华美食走遍世界,享誉全球。多样的选材、独到的技法、精美的造型和 丰富的口感,在不经意间向世人传递中华饮食文化的博大精深。 改革开放30多年来,中国与国际社会的交流不断深入,外国友人对中华饮食文化 表现出越来越浓厚的兴趣。在中国国际影响力显著提升的今天,规范中华美食的英文 译名,有利于广泛传播中华饮食文化,促进更多领域的中国文化走向世界。 作为中国的首都和文化中心,北京在成功举办一届“有特色、高水平”奥运会 后,提出了建设世界城市的宏伟目标。此时,北京市政府外事办公室牵头成立编委 会,编辑出版《美食译苑——中文菜单英文译法》一书,有助于进一步增强城市对外 服务水平,提升首都国际竞争力和影响力。 “饮德食和,万邦同乐”,希望这本书能够成为外国友人了解、品鉴中国美食的 帮手,为中国饮食文化走向世界提供支持,为首都建设世界城市提供助力。 北京市人民政府外事办公室主任 赵会民 二〇一〇年五月
  • 主 任:赵会民 主任委员:高树茂 沈国放 张 谦 姚东桥 委 员:卢津兰 魏志强 郭 磊 赵德良 于燕妮 杨 洋 张五星 梁 瑛 宋 杰 金 天 王 丰 评审专家:(按照姓氏拼音排序) 陈 琳 程慕胜 杜大卫(美) 戴宗显 方 立 过家鼎 黄 庆 黄有义 胡壮麟 柯马凯(英) 吕和发 马登阁 施燕华 王晓明 严瑞源 张 谦 赵会民 《美食译苑——中文菜单英文译法》编委会
  • 中 文 菜 单 英 文 译 法
  • 1 翻译的原则 Principles of Translation ························ 第一章 中餐 Chinese Cuisine·········································· 中国菜的分类 Classifications ·················································· 1. 八大菜系 Eight Famous Cuisines ············································· 1.1. 鲁菜 Lu Cuisine (Shandong Cuisine)····································· 1.2. 川菜 Chuan Cuisine (Sichuan Cuisine)·································· 1.3. 粤菜 Yue Cuisine (Guangdong Cuisine) ······························· 1.4. 闽菜 Min Cuisine (Fujian Cuisine) ········································· 1.5. 苏菜 Su Cuisine (Jiangsu Cuisine) ········································ 1.6. 浙菜 Zhe Cuisine (Zhejiang Cuisine) ···································· 1.7. 湘菜 Xiang Cuisine (Hunan Cuisine) ····································· 目录 Table of Contents
  • 2 1.8. 徽菜 Hui Cuisine (Anhui Cuisine) ·········································· 2. 菜品分类 Types of Courses ····················································· 2.1. 凉菜类 Cold Dishes ······························································· 2.2. 热菜类 Hot Dishes ································································ 2.3. 汤羹粥煲类 Soups, Congees & Casseroles ·························· 2.4. 主食和小吃 Main Food & Snacks ········································· 第二章 西餐 Western Cuisine········································· 一、开胃菜 Appetizers······························································ 二、汤类 Soups ········································································· 三、副菜 Entrées······································································· 四、主菜 Main Courses···························································· 五、配菜 Side Dishes ······························································ 六、甜点 Desserts·····································································
  • 3 第三章 饮品 Drinks······························································ 一、酒精类饮料 Alcoholic Beverages ··································· 1. 国酒 Chinese Wines & Liquors················································· 2. 洋酒 Imported Wines & Liquors················································ 2.1. 白兰地与威士忌 Brandy & Whisky········································· 2.2. 金酒与朗姆酒 Gin & Rum ····················································· 2.3. 伏特加与龙舌兰 Vodka & Tequila ·········································· 2.4. 开胃酒(餐前酒)和利口酒(餐后酒)Aperitifs & Liqueurs ········ 二、不含酒精类饮料 Non-Alcoholic Beverages··················· 三、中国饮品文化 Chinese Drinking Culture ······················ 1. 中国的茶文化 Chinese Tea Culture ········································· 2. 中国酒文化 Chinese Wine Culture············································ 附:中餐礼仪 Chinese Table Manner···········································
  • 1 翻译的原则 中餐菜单的翻译涉及到菜品的原料、烹饪方法,中餐的菜名还涉及到人名、地名和一些特有品名的 独有叫法。经多方讨论,对中文菜单的英译制定如下的翻译原则: 一、 以主料为主,配料或配汁为辅的翻译原则 1. 菜肴的主料和配料 主料(名称/形状)+ with + 配料 如:松仁香菇 Chinese Mushrooms with Pine Nuts 2. 菜肴的主料和配汁 主料 + with / in + 汤汁(Sauce) 如:冰梅凉瓜 Bitter Melon in Plum Sauce 二、 以烹制方法为主,原料为辅的翻译原则 1. 菜肴的做法和主料 做法(动词过去分词)+ 主料(名称/形状) 如:拌双耳 Tossed Black and White Fungus 2. 菜肴的做法、主料和配料 做法(动词过去分词) + 主料(名称/形状)+ 配料 如:豌豆辣牛肉 Sautéed Spicy Beef and Green Peas 3. 菜肴的做法、主料和汤汁 做法(动词过去分词) + 主料(名称/形状)+ with / in + 汤汁 如:川北凉粉 Tossed Clear Noodles with Chili Sauce 三、 以形状、口感为主,原料为辅的翻译原则 1. 菜肴形状或口感以及主配料 形状/口感 + 主料 如:玉兔馒头 Rabbit-Shaped Mantou 脆皮鸡 Crispy Chicken 2. 菜肴的做法、形状或口感、做法以及主配料 做法(动词过去分词)+ 形状/口感 + 主料 + 配料 如: 小炒黑山羊 Sautéed Sliced Lamb with Pepper and Parsley 四、 以人名、地名为主,原料为辅的翻译原则 1. 菜肴的创始人(发源地)和主料
  • 2 人名(地名)+ 主料 如: 麻婆豆腐 Mapo Tofu (Sautéed Tofu in Hot and Spicy Sauce) 广东点心 Cantonese Dim Sum 2. 介绍菜肴的创始人(发源地)、主配料及做法 做法(动词过去式)+ 主辅料 + 人名/地名 + Style 如: 四川辣子鸡 Spicy Chicken, Sichuan Style 北京炸酱面 Noodles with Soy Bean Paste, Beijing Style 五、 体现中国餐饮文化,使用汉语拼音命名或音译的翻译原则 1. 具有中国特色且被外国人接受的传统食品,本着推广汉语及中国餐饮文化的原则,使用汉语拼音。 如:饺子 Jiaozi 包子 Baozi 馒头 Mantou 花卷 Huajuan 烧麦 Shaomai 2. 具有中国特色且已被国外主要英文字典收录的,使用汉语方言拼写或音译拼写的菜名,仍保留其 原拼写方式。 如: 豆腐 Tofu 宫保鸡丁 Kung Pao Chicken 馄饨 Wonton 3. 中文菜肴名称无法体现其做法及主配料的,使用汉语拼音,并在后标注英文注释。 如:佛跳墙 Fotiaoqiang ( Steamed Abalone with Shark’s Fin and Fish Maw in Broth ) 锅贴 Guotie ( Pan-Fried Dumplings ) 窝头 Wotou ( Steamed Corn/Black Rice Bun ) 蒸饺 Steamed Jiaozi ( Steamed Dumplings ) 油条 Youtiao ( Deep-Fried Dough Sticks ) 汤圆 Tangyuan ( Glutinous Rice Balls ) 粽子 Zongzi ( Glutinous Rice Wrapped in Bamboo Leaves ) 元宵 Yuanxiao ( Glutinous Rice Balls for Lantern Festival ) 驴打滚儿 Lǘdagunr ( Glutinous Rice Rolls Stuffed with Red Bean Paste ) 艾窝窝 Aiwowo ( Steamed Rice Cakes with Sweet Stuffing ) 豆汁儿 Douzhir ( Fermented Bean Drink ) 六、 可数名词单复数使用原则 菜单中的可数名词基本使用复数,但在整道菜中只有一件或太细碎无法数清的用单数。
  • 3 如:蔬菜面 Noodles with Vegetables 葱爆羊肉 Sautéed Lamb Slices with Scallion 七、 介词in和with在汤汁、配料中的用法 1. 如主料是浸在汤汁或配料中时,使用in连接。 如:豉汁牛仔骨 Steamed Beef Ribs in Black Bean Sauce 2. 如汤汁或蘸料和主料是分开的,或是后浇在主菜上的,则用with连接。 如:泡椒鸭丝 Shredded Duck with Pickled Peppers 八、 酒类的译法原则 进口酒类的英文名称仍使用其原文,国产酒类以其注册的英文为准,如果酒类本身没有英文名称 的,则使用其中文名称的汉语拼音。
  • 4 第一章 中餐 Chapter I: Chinese Cuisine 一、中国菜的分类 Classifications of Chinese Cuisine 1. 八大菜系 Eight Famous Cuisines 中国各地不同的地理气候、资源物产,以及由 此形成的饮食习惯,造就了各具特色的地方菜系, 有“四大风味”、“八大菜系”之说。 “四大风味”,是指以鲁(山东)、川(四 川)、粤(广东)、淮扬(扬州)为代表的地方风 味;“八大菜系”是指由上述四种有代表性的风味 发展而来的地方菜系,包括鲁菜(山东菜)、川菜 (四川菜)、湘菜(湖南菜)、粤菜(广东菜)、 闽菜(福建菜)、苏菜(江苏菜)、浙菜(浙江 菜)、徽菜(安徽菜)。 从小吃到大餐,中国各地名吃举不胜举,千 滋百味的名馔佳肴折射出中国深厚的饮食文化传统 和个性鲜明的地域文化。 In China, different geography, climate, resources, produce and food habits combine to form characteristic local cuisines, namely, the "four flavors" and "eight regional cuisines". The "four flavors" refer to those of Shandong, Sichuan, Guangdong and Huai Yang (Yangzhou). The "eight regional cuisines" refer to the local modifications of the "four flavors", including Shandong Cuisine, Sichuan Cuisine, Hunan Cuisine, Guangdong Cuisine, Fujian Cuisine, Jiangsu Cuisine, Zhejiang Cuisine and Anhui Cuisine. From the dishes served at family meals to lavish banquets, local famous foods are too numerous to list, and the delicious foods of all kinds of taste reflect the highly developed tradition of food culture and the characteristic regional cultures of China.
  • 5 1.1. 鲁菜 Lu Cuisine (Shandong Cuisine) 鲁菜是中国影响最大、流传最广 的菜系之一。鲁是山东省的简称,山东 是中国古文化发祥地之一,地处黄河下 游,气候温和,境内山川纵横,河湖交 错,沃野千里,物产丰富。其粮食产量 目前居中国第三位,蔬菜种类多,品质 优良,是中国重要的蔬菜产地。 山东是孔子的故乡所在地,鲁菜处 处体现着孔子“食不厌精,脍不厌细 ” 的饮食理念,讲究调味纯正,口味偏于 咸鲜,具有鲜、嫩、香、脆的特色。常 用的烹调技法有30种以上,尤擅“爆、 炒、烧、塌、扒”。 明、清两代,鲁菜已是宫廷御膳 主体。以清代国宴规格设置的“满汉全 席”,使用全套银餐具,196道菜,全 是山珍海味,可谓奢华至极。 作为北方第一菜系,喜庆寿诞的 高档宴席和家常菜的许多基本菜式都是 由鲁菜发展而来的,不仅如此,鲁菜对 京、津、东北等地特色风味菜肴的形成 还有着重要的影响。山东人豪爽好客, 特别讲究待客之道,惟恐客人吃不饱、 吃不好,因此菜量很大,在山东人家做 客要有一吃到底的心理准备。 Lu Cuisine is one of the most influential and popular cuisines in China. “Lu” is short for Shandong Province, which is one of the cradles of Chinese ancient culture. With mountains towering and rivers meandering throughout the province, it boasts vast fertile fields and abundant produce. Its grain output ranks third in China, and it also has many kinds of high-quality vegetables. Shandong is the home province of Confucius, and Shandong Cuisine embodies the dining concept of "Eat no food but what’s of the best quality; eat no meat but what’s finely minced". It emphasizes purity of the seasonings and is a little salty. It features freshness, tenderness, aroma and crispness. There are over 30 kinds of common cooking techniques, of which, "bao (quick stir-frying), chao (frying), shao (stewing), ta (boiling) and pa (braising)" are outstanding. In the Ming and Qing dynasties (1368-1911), Shandong Cuisine was the main style of imperial meals. The "Feast of Complete Manchu-Han Courses", established in accordance with the state banquet of the Qing Dynasty court, adopted a banquet of 196 courses served on silver platters, including delicacies of every kind as luxurious as possible. As the first cuisine of north China, many basic courses of high-class feasts prepared for festivals and birthdays were developed based on Shandong cuisine. It also had an important influence on the formation of the local cuisines of Beijing, Tianjin and northeast China. The people of Shandong Province are good-hearted, keep open doors, and pay special attention to treating guests well to ensure they leave full and well satisfied. Hence, the dishes served are more than sufficient, and family guests never go hungry. Yellow River Fish are cooked in a
  • 6 糖醋黄河鲤鱼:此菜选用黄河鲤鱼 烹制而成,成菜后外焦里嫩,香酥、酸 甜、稍咸。 德州扒鸡:鸡皮光亮,色泽红润, 肉质肥嫩,热吃时,手提鸡骨一抖,骨 肉随即分离,香气扑鼻,味道鲜美,是 德州传统风味。 particular way, so that they are crisp outside and tender inside. The dish is savory and crisp, sour and sweet and a little salty. Dezhou Stewed Chicken: the chicken skin is bright and ruddy, and the meat is fat and tender. When eating it hot, diners simply grip the feet and shake it, and the meat separates from the bones. Sweet-smelling and tasty, it is the traditional flavor of Dezhou. 1.2. 川菜 Chuan Cuisine (Sichuan Cuisine) 川菜是一种发展较早的风味菜系, 其发源地孕育了中国古代的巴蜀文化。 据中国古籍记载,早在两千多年前,当 地就已有卤水、岩盐、川椒、姜等调味 品,在当地发掘的出土文物中,可见各 种青铜和陶质食具,足见其烹饪技术形 成之早。 16世纪初,川菜运用引进种植的辣 椒调味,继承巴蜀之地早就形成的“尚 滋味”、“好辛香”的调味传统,并进 一步发展。19世纪末20世纪初,逐步形 成为一个地方风味极其浓郁的体系。如 今,川菜不仅在中国各地有着广泛的影 Sichuan Cuisine is a local cuisine that developed in early times, forming part of the culture of ancient Sichuan in Southwestern China. According to ancient texts, more than two thousand years ago, there were already such seasonings as brine, rock salt, pepper, ginger and so on. Various items of bronze and pottery tableware have been found among excavated cultural relics, showing the great age of the cooking techniques. In the beginning of the 16th century, Sichuan Cuisine used local pepper as seasoning and inherited the seasoning tradition of "paying attention to the taste" and "attaching importance to pungency" and developed it further. At the turn of the 19th and 20th centuries, it gradually became a system with strong local characteristics. Now, Sichuan Cuisine is widely enjoyed all over China and has spread to many countries. Mention Sichuan Cuisine and tongue-numbing and spicy tastes come to mind. Seasonings are very important in Sichuan Cuisine and many different flavors abound, which can be seen from seasonings such as scallion, ginger, garlic, chili, pepper, Chinese pepper, vinegar, Pixian County bean paste, fermented glutinous rice wine, sugar, salt and so on. If
  • 7 响,食者众多,而且已遍及世 界许多国家和地区。 一 提 起 川 菜 , 人 们 的 印 象中似乎只有麻、辣两味,其 实川菜特别注重调味,味型也 相当丰富,单看调料就可见一 斑——葱、姜、蒜、辣椒、胡 椒、花椒、醋、郫县豆瓣酱、 醪糟、糖、盐,不一而足。只 要巧施厨艺,就能精心调和成 酸、甜、苦、辣、麻、香、咸 等7种滋味。 四 川 素 有 “ 天 府 之 国 ” 之称, 56万平方公里境内, 物产富庶。烹饪原料多而广。 川菜拥有4000多个菜肴点心品 种,是由筵席菜、便餐菜、家 常菜、三蒸九扣菜、风味小吃 5个大类组成的,常用烹调技 法近40种,长于小煎、小炒、 干煸、干烧、家常烧等技法。 菜品多为经济可口的大众家常 菜,风格朴实清新。 麻婆豆腐:为四川省的传 统风味菜肴。相传在清朝同治 末年,成都有位陈姓妇女脸上 生有麻子,但烧得一手好菜, 经营餐馆以豆腐的味道最为特 别,麻辣味鲜、色泽红亮,深 受群众喜爱,因而得名。 鱼香肉丝:色红肉嫩,鱼 香味突出。因模仿民间烹鱼的 调料和方法制作,故名鱼香。 回锅肉:红绿相衬,咸中 带甜,微辣醇鲜、味浓而香, 是四川的传统菜肴。 the cook is skillful euough, seven flavors—sour, sweet, bitter, spicy, tongue- numbing, aromatic and salty should be detected. Sichuan enjoys a reputation as a "land of abundance". Covering an area of 560,000 square kilometres, i t y i e l d s r i c h c o o k i n g i n g r e d i e n t s . Sichuan Cuisine boasts more than 4,000 courses, d i v i d e d i n t o five types, such as feast dishes, r e f r e s h m e n t dishes, home- s t y l e d i s h e s , steamed dishes and characteristic snacks. There are nearly 40 kinds of common cooking techniques, especially sautéing, frying, stir-frying without stewing, dry-frying, home- style frying and so on. Most are economic and flavorful home style dishes, simple and fresh. Mapo (meaning "pockmarked lady" in Chinese) Tofu (Sautéed Tofu in Hot and Spicy Sauce): It is a traditional flavorful dish. It is said that towards the end of the reign of Tongzhi (1862-1875) of the Qing Dynasty, there was a lady surnamed Chen, who was pockmarked but was a very good cook. The tofu in her restaurant was especially tasty with spicy, tongue-numbing flavor and bright red color, which was deeply loved by her customers. Fish-flavored Shredded Pork (Sautéed Shredded Pork with Spicy Garlic Sauce): Its meat is red and tender. It imitates the seasoning and method of cooking fish, hence its name. Twice Cooked Pork Slices (Sautéed Sliced Pork with Pepper and Chili): Its color is red and green; its taste is salty with a little sweet and spicy flavor and it is fragrant.
  • 8 1.3. 粤菜 Yue Cuisine (Guangdong Cuisine) 粤菜即广东地方风味菜,主要由广州、 潮州、东江三种风味组成,以广州风味为代 表,具有独特的南国风味,以选料珍奇、配料 精巧、依食客喜好灵活烹制而著称。粤菜发源 于中国南部沿海地区,那里地处亚热带,濒临 南海,四季常青,物产丰富,山珍海味无所不 有,蔬果时鲜四季不同。同时,这里又是与海 外通商的重要口岸,经济较发达也促进了饮食 文化的发展。 粤菜讲究少而精,制作精细追求享受, 用量精而细,配料多而巧,装饰美而艳,菜品 达5000多种。粤菜原料广采博收,追求生猛; 善用烧、煲、浸、烤、炙、软炸、软炒、清蒸 等烹调法,口味清淡鲜和;在配料、刀工、火 候、烹饪时间、起锅、包尾、器皿、上菜方式 等诸多环节都有着严格要求,如做鱼讲究即杀 即烹,以保持鱼的鲜味;质味兼顾,有崇尚冬 春“滋补身体”的习俗,口味随季节时令的变 化而变化,夏秋偏重清淡,冬春偏重浓郁;菜 品口感重清、鲜、爽、滑、嫩、脆,调味遍用 酸、甜、苦、辣、咸、鲜,追求菜肴整体 的 色、香、味和形。 白切鸡:选用未下蛋的小母鸡或1500克左 右的阉鸡,以清远三黄鸡最佳,鸡肉厚而嫩、 Yue Cuisine refers to that of Guangdong Province, mainly composed of the flavors of Guangzhou, Chaozhou and Dongjiang and best represented by that of Guangzhou. It has a unique "southland" flavor and is famous for the rare and exquisite ingredients and varied recipes to suit the tastes of the eaters. Guangdong Cuisine originated from the subtropical zone, along the coastal area of southern China adjacent to the South China Sea, which is green all the year round. It abounds in agricultural produce and delicacies of all kinds, as well as vegetables varying through the four seasons. It is also an important trading port to the world; so, the developed economy also promotes the development of the food culture with new ideas from home and abroad. Guangdong Cuisine stresses exquisite preparation and provides enjoyment with delicate, well-chosen ingredients and beautiful presentation. There are more than 5,000 dishes all together. The materials are of a broad range that include fresh seafood, with cooking techniques including frying, braising, soaking, toasting, soft-frying and stewing without seasoning. It has strict requirements in regard to ingredients, cutting skill, cooking duration, tableware, serving style and so on. For example, the fish should be cooked immediately after being killed to keep its freshness. Both quality and taste are very important, advocating the custom of "nourishing the body" in Winter and Spring and changing the flavor in accordance with the season. In Summer and Autumn, light dishes are favored and in Spring and Winter, strong ones preferred. Light, fresh, slippery, tender and crisp dishes are preferred and the seasonings include sour, sweet, bitter, spicy, salty or fresh. It pursues the whole effect of the dishes — color, fragrance, taste and shape. Sliced Boiled Chicken: It requires a pullet or capon with a weight of only 1,500 grams; the yellow chicken of Qingyuan is best, with fleshy, tasty tender meat. When cooking, the flame is turned down immediately after putting
  • 9 肥小脚矮、味道鲜美,制作时将水烧 开,将鸡放下即转用小火,讲究火候, 以刚熟、切开后两腿骨略带血丝者为 宜。皮爽滑,肉细嫩,鲜味足。 老火靓汤:靓汤是粤菜重要的组 成部分,汤料与气候变化相呼应,干燥 少雨的季节,可选择润肺解渴、气血双 补的“菜干煲猪肺”、“雪耳木瓜煲排 骨”、“无花果粉葛煲 赤肉”;暑热时节,身 体火气旺盛,可选择性 甘凉的汤料,如“鸡骨 草煲老鸡”、“凉瓜赤 豆煲龙骨”;冬季体 寒,宜选择性热的汤 料,如“鲜人参煲老 鸭”、“冬虫夏草煲乳 鸽”等等,煲汤一般要3个小时。 红烧大群翅:大群翅取自鲨鱼, 分三围,近头部的脊翅称头围,近尾 的脊翅称二围,尾部末端称三围。此 菜烹饪精巧,汤浓郁香醇,翅针透明 而嫩滑可口,蛋白质含量很高,营养 丰富,是粤系传统佳肴,售价昂贵。 the chicken into the boiling water. The simmering technique stresses duration and it is best when the chicken is underdone on the shank. When done the skin is loose, the meat tender and the flavor fresh. Soup of the Day: Soup is an important part of the Guangdong Cuisine, with the ingredients changed in accordance with the seasons. In the dry season, soups such as "dried vegetable and pork lung soup", "white fungus, pawpaw and spare ribs soup", "fig, pachyrhizua angulatus and red pork soup" are served to nourish the lungs and relieve thirst and increase vital energy and blood flow. In the hot season, the internal heat of the body is ample, so it is wise to select sweet and cool soups, such as "chicken-bone herb and aged chicken soup", "cold melon, red bean and dragon's bone soup"; it is cold in winter, so hot soups such as "fresh ginseng and old duck soup" and "aweto and pigeon soup" are best. It takes three hours to braise the ingredients. Braised Shark Fin in Brown Sauce:The fin is divided into three kinds, that near the head, near the tail and at the end of the tail. It is cooked precisely, with strong and fragrant flavor. The fin is transparentt, tender and tasty, with a high protein content and abundant nutrition. It is an expensive, traditional dish of Guangdong Cuisine. 1.4. 闽菜 Min Cuisine (Fujian Cuisine) 闽菜是福建菜的简称,起源于福 建省闽侯县,以福州、泉州、厦门等地 菜肴为代表发展起来。由于福建的地理 形势倚山傍海,北部多山,南部面海, 山区盛产菇、笋、银耳、莲子和石鳞、 河鳗、甲鱼等山珍野味。漫长的浅海滩 涂,盛产多种海鲜,因此,闽菜多以海 鲜为原料烹制各式菜肴。其特点是色调 美观,滋味清鲜。 烹调方法擅长于蒸、汆、炒、溜、 Min Cuisine is short for Fujian Cuisine, originating in Minhou County of Fujian Province, represented by the dishes of Fuzhou, Quanzhou, Xiamen and so on. Fujian is mountainous in the north and faces the sea in the south. The mountainous area is abundant in mushrooms, bamboo shoots, white fungus, lotus, stone squama, eel, soft-shelled turtles and so on. In the long shallow sea coast, there are numerous sea creatures. Hence, the Fujian Cuisine has many sea food dishes, colorful, light and tasty. The Min Cuisine chefs are adept at steaming, braising,
  • 10 煎、煨,尤以“糟”味最具特色。闽菜注重刀 工,一切刀工均围绕着“味”下功夫,使原料 通过刀工的技法,体现出原料的本味和质地。 闽厨长期以来把烹饪和确保原料质鲜、味纯、 滋补联系起来,重视汤菜,认为其最能保持原 料的本质和原味,因此,汤菜多而考究。闽菜 的烹调细腻表现在选料精细、泡发恰当、调味 精确、制汤考究、火候适当等方面。 佛跳墙:(谑寓其味鲜美使庙中佛像都 要跳出墙外来品尝)起源于19世纪末,为福州 “聚春园”名厨郑春发创制,至今已有100多 年的历史,选料考究,精心煨制而成,讲究火 功与时效,可谓味中有味,浓香四溢,口味醇 厚,质地软嫩,入口即化,营养丰富,是福州 传统名菜之首。 醉糟鸡:善用红糟做配料制作各式风味 菜肴是闽菜的重要特点,这道传统名菜将肥母 鸡用清水煮熟,放入红糟等调味料密封腌制, 色泽淡红,肉质鲜嫩,糟香味美。 生炒海蚌:以鲜海蚌肉为主料,配熟冬 笋、水发香菇炒制而成。此菜刀功独特,蚌肉 香润可口,菜色清新明丽,可谓色香味俱全。 deep-frying, stir-frying, decocting and stewing, and especially deriving flavors pickled in distillers' grains alcohol or in wine. Cutting is important in Fujian Cuisine. Everything sliced preserves and reveals its original aroma and texture of the ingredients. The chefs of Fujian Province all guarantee freshness, pure taste and nourishment and stress the importance of soup, which is good for keeping the texture and taste of the original ingredients. Hence, there are many exquisite soup dishes. Fujian Cuisine has an elaborate array of well-chosen ingredients with moderate pickling, specific seasonings, choice soups and great attention to detail. Fotiaoqiang, meaning the Buddha jumping over the wall (Steamed Abalone with Shark Fin and Fish Maw in Broth): This was created at the end of the 19th century by Zheng Chunfa, the famous chef of a restaurant named "Juchunyuan" with a 100-year history. It stresses the selection of ingredients, duration of stewing and timing. It is delicious with a strong fragrance, and tender enough to dissolve immediately in the mouth. It also has abundant nutrition and is the most famous traditional dish of Fuzhou. Chicken in Rice Wine: Fujian Cuisine features using red vinasse to cook various local dishes. The traditional famous dish is to boil the fleshy hen's meat in water and then stuff it with red vinasse. It is light red and the meat has vinasse fragrance and good taste. Stir-Fried Sea Clam: Fried with cooked winter bamboo shoots, and mushrooms. It requires unique cutting skill. The clam meat is delicious, savory, and has a pleasing bright color.
  • 11 1.5. 苏菜 Su Cuisine (Jiangsu Cuisine) 苏菜即江苏地方风味。江苏地处长江下 游,有淮河流经,水系发达,交通便利,经济 富庶,时蔬河鲜物种全,饮食资源丰富,俗称 “鱼米之乡”,自古就是名厨荟萃之地。中国 第一位典籍留名的职业厨师和第一座以厨师姓 氏命名的城市均出自江苏,一些特制菜肴流传 久远,曾长期供奉封建王朝帝皇享用。 苏菜从淮扬菜发展而来,由淮安菜、扬 州菜、南京菜、苏州菜、镇江菜组成,用料 广泛,以江河湖海水鲜为主;刀工精细,烹 调方法多样,擅长炖、焖、煨、焐;追求本 味,清鲜平和,咸中稍甜;菜品风格雅丽, 形质均美。 松鼠鳜鱼:是苏州名菜,有色有香,有 味有形。尺把长的鳜鱼在盘中昂首翘尾,鱼身 已去骨,并剞上花刀,油炸后,浇上番茄汁, 外酥里嫩,甜酸适口。 淮安软兜:这道菜又称 “清炒鳝背”, 江淮一带盛产鳝鱼,精于鳝鱼入馔。庖厨以 鳝鱼为主料,烹制成席,共有108道菜肴, 号称“长鱼席”, 18世纪已名中国。鳝鱼富 含黄鳝素,可降血糖、调节机能及治疗糖尿 病,尤宜中老年人食用。这道菜鲜嫩可口, 营养丰富。 平桥豆腐:传说中这是一道经清乾隆皇 Su Cuisine is the local cuisine of Jiangsu Province on the lower reaches of the Yangtze River, with the Huaihe River passing through. The area boasts a developed water system, convenient traffic, rich economy and abundant vegetables and sea and river foods. Hence, it enjoys a reputation as "a land where fish and grain abound" where famous chefs have gathered since ancient times. The first chef whose name is recorded and the first city named after the family name of a chef all came into being in Jiangsu. Some special dishes were provided for the imperial dynasties. Jiangsu Cuisine developed from Huaiyang Cuisine, composed of Huaian, Yangzhou, Nanjing, Suzhou and Zhenjiang Cuisines, with many ingredients but mainly river, lake and sea foods. The cutting skill is exquisite and the cooking methods are varied—braising, stewing, simmering and warming. Care is taken to preserve the original flavor of the ingredients, light, fresh, as well as salty with a little sweetness.Thedishesareelegantandbeautifulinformandquality. Squirrel-like Mandarin Fish: It's a famous Suzhou dish, with exquisite color, fragrance, taste and shape. A one-third meter mandarin fish in the plate holds its head high and the tail up, with the bone removed. After being fried and doused with tomato juice, it is tender inside and crisp outside, properly sweet and sour. Plain Braised Eel: The Jianghuai area (mainly referring to Jiangsu, Anhui, Hubei and Sichuan) abounds in eels, and people there are adept at cooking them. Eel is the main ingredient for a feast of 108 courses, called "Long Fish Feast", famous in the 18th century. The rich-tasting eel reduces blood sugar, regulates body functions and cures diabetes; so, it is especially suitable for older people. It is tender, tasty, and nourishing. Tofu Boiled in Chicken Broth: The dish was once enjoyed by Emperor Qianlong (reigned 1736-96) of the Qing
  • 12 帝品尝后声名远播的民间菜肴,制作方 法并不复杂。烩制时,用原汁鸡汤加上 鲫鱼脑和蟹黄、猪油、葱、姜等作料, 煮沸后,将豆腐片和熟肉丁、虾米、少 许酱油一起放进锅里。烧开之后,用菱 粉勾芡,再加少许味精起锅。可稍加麻 油或胡椒粉增味。 Dynasty (1644-1911), and hence became well-known. The cooking method is not complicated: add crucian carp brain, crab roe, lard, shallots, ginger, etc. into chicken broth; after it boils, put in the bean curd chips, cooked diced meat, peeled dried shrimp and a little sauce. When it is boiled, thicken the soup with water chestnut powder and add a little monosodium glutamate and sesame oil or pepper to enrich the flavor. 1.6. 浙菜 Zhe Cuisine (Zhejiang Cuisine) 浙菜即浙江菜。浙江东临大海,有 著名的舟山渔场,海产丰盛,中部为盆 地,盛产蔬菜和稻米,闻名中外的金华 火腿、杭州龙井茶、绍兴老酒,都是烹 饪中不可缺少的上乘原料。 浙菜以绍兴菜、杭州菜、宁波菜为 代表,总的特点是菜式精巧,菜品鲜美 滑嫩,脆软清爽。运用香糟调味,注重 煨、焖、烩、炖等烹调技法。宁波菜因 地靠舟山群岛,海产丰富,于是就地取 材,用料以海产为主,口味偏咸。杭州 菜口味清淡,基本不用辛辣调料,也避 免浓油赤酱,但醇香酥烂的东坡肘子、 甜酸适口的西湖醋鱼等经典名菜却回味 悠长,天下闻名。 杭州市规模较大的菜馆有西湖楼外 楼,开设于清道光年间,以西湖醋鱼、 Zhejiang Province adjoins the sea in the east. The famed Zhoushan Fishery is located here with abundant sea products; while the mid-province basin abounds with vegetables and rice. The world-known Jinhua Ham, Hangzhou Dragon Well Green Tea and Shaoxing Rice Wine are all necessary superior ingredients of the cuisine. Zhejiang Cuisine is represented by Shaoxing, Hangzhou and Ningbo Cuisines and developed through innovation. It uses lees as seasoning and stresses the cooking skills of stewing, braising, pot-roasting and so on. Ningbo is next to the Zhoushan Islands and has abundant marine life; so, Ningbo Cuisine uses local marine ingredients which taste a little salty. Hangzhou Cuisine is light and fresh, basically without spicy seasoning, thick oil and red sauce. The fragrant soft Dongpo Pork Elbow and the sour and sweet West Lake Fish are also famous. Vinegar Fish leaves a lingering taste. Among the large-scale restaurants of Zhejiang Cuisine in Hangzhou, there is Louwailou Restaurant in West Lake, opened during the reign of Emperor Daoguang (1821-1851) of the Qing Dynasty. It is famous for West Lake Vinegar Fish and Shrimp Meat with Dragon Well Tea, and Wangrunxing in downtown Qinghefang is known for "imperial cuisine", good at cooking Grass Carp's Head and Bean Curd Soup, Jianer Meat and Pickled Bamboo Shoots. In Shaoxing, the Lanxiang Restaurant has standard Shaoxing Cuisine such as Suoyi Shrimp Balls and Fish in Vinegar. There is Dongfuyuan in Ningbo in eastern
  • 13 龙井虾仁闻名。还有城内清和坊有“皇 饭儿”之称的王润兴酒楼,以鱼头豆 腐、件儿肉、腌笃笋拿手。绍兴有兰香 馆,专门蓑衣虾球、烹制头肚醋鱼等标 准绍菜。浙东宁波有东福园,咸菜大汤 黄鱼、冰糖甲鱼等名菜是正宗的宁波地 方传统菜。 清汤越鸡:浙菜中最古的菜要首 推绍兴名菜“清汤越鸡”,相传2000多 年前就有了。用绍兴的特产越鸡烹制而 成,此鸡肉白嫩,骨质松脆。利用原汁 清炖,味鲜爽口,曾作为宫廷贡品。现 经绍兴厨师改进,加上火腿、香菇、笋 片做辅料,味道更佳。 宋嫂鱼羹:这道菜已有800多年历 史,烹调时,先将作主料的鳜鱼蒸熟剔 去皮骨,加上火腿丝、香菇竹笋末及鸡 汤等作料烹制而成。成菜色泽悦目,鲜 嫩润滑,味似蟹羹,又称“赛蟹羹”。 西湖醋鱼:选用体态适中的草鱼, 最好先在清水中饿一二天,除去泥土 味。将鱼劈成雌雄两爿洗净,烹时用沸 水汆熟,要掌握火候。装盘后淋上糖醋 芡汁。成菜色泽红亮,肉质鲜嫩,酸甜 可口,略带蟹味。 Zhejiang Province, with authentic local traditional dishes such as Yellow Fish Soup with Pickled Vegetable, Soft-Shelled Turtle with Rock Candy and so on. Stewed Chicken in Clear Soup: It is the most ancient among Zhejiang dishes, with a history of more than 2,000 years. It is cooked with the special Shaoxing local product Yue chicken which has white and tender meat and loose and crisp bones. It is stewed in light soup, fresh and tasty, and was once tribute for the imperial palace. Currently, the chefs of Shaoxing add ham, mushroom and bamboo shoots as auxiliary ingredients, making it tastier. Lady Song's Thick Fish Soup. It has a history of more than 800 years. The mandarin fish is stewed and then the skin and bone are removed; it is then boiled with ham, mushrooms and bamboo shoots in chicken soup. The cooked dish has a pleasant color and is fresh and tender, tasting like crab soup; so, it is also called "Surpassing Crab Soup". Braised West Lake Fish with Vinegar: A medium-sized grass carp is soaked in clear water to get rid of the earthy flavor then divided into two pieces, cleaned, and boiled in water for a limited time. When served, sugar and vinegar juice are poured over it. The cooked dish is bright red and the meat fresh, tender, moderately sweet and sour, with a slight crab flavor.
  • 14 1.7. 湘菜 Xiang Cuisine (Hunan Cuisine) 湘菜即湖南菜。湖南地处长江中游 南部,气候温和,雨量充沛,土质肥沃, 优越的自然条件和富饶的物产为湘菜在 选料方面提供了物质条件。 湘菜调味尤重酸辣。因地理位置的 关系,湖南气候温和湿润,故人们多喜 食辣椒,用以提神去湿。用酸泡菜作调 料,佐以辣椒烹制出来的菜肴,开胃爽 口。就菜式而言,既有乡土风味的民间 菜式、经济方便的大众菜式,也有讲究 实惠的筵席菜式、格调高雅的宴会菜式; 还有味道随意的家常菜式和疗疾健身的 药膳菜式。据统计,湘菜现有不同品味 的地方菜和风味名菜 800 多种。 东安子鸡 :早在唐玄宗开元年间 (713 ~ 741 年),湖南东安人就开始烹 制东安鸡,至今已有 1200 多年的历史。 此菜造型美观,色泽鲜艳,营养丰富, 具有香、辣、麻、酸、甜、脆、嫩等特点。 腊味合蒸 :“腊味 ”是湘菜的重要 特点之一,原料有很多种,如猪肉、牛肉、 鸡肉、鱼肉、鸭肉等,经风干、烟熏制成。 这道菜以各种腊熏制品同蒸,腊香浓重, 咸甜适口,色泽红亮,柔韧不腻,稍带 厚汁,且味道互补,各尽其妙,是湘菜 中传统风味名菜。 Xiang Cusine refers to Hunan Cuisine. Hunan Province lies in the south of the middle reaches of the Yangtze River; it has a moderate climate, abundant rainfall and fertile soil. The superior natural conditions and rich produce provide the ingredient base for the development of Hunan Cuisine. Hunan Cuisine favors sour and spicy flavors. Due to its geographical position, the climate of Hunan Province is mild and wet, so the people there mostly love to eat red pepper to refresh themselves and get rid of wetness. Dishes with pickled vegetables and red pepper are appetizing and refreshing. With respect to the style of dishes, there are folk dishes, economical popular dishes as well as substantial banquet and elegant feast dishes. There are also home dishes and disease-curing and body-building dishes cooked with medicinal herbs. There are more than 800 local dishes and famous courses of local flavors. Dong'an Vinegar Chicken: As early as the reign of Kaiyuan in the Tang Dynasty (618-907), the people of Dong'an of Hunan Province began to cook Dong'an Chicken. The dish is gracefully sculpted and bright colored as well as nutritious, fragrant, spicy, sour, sweet, crisp and tender. S t e a m e d M i x e d Preserved Meat: Cured meat is an important characteristics of Hunan Cuisine, with many kinds of ingredients such as pork, beef, chicken, fish, duck, etc.,cured by air-drying or smoking. The dish is steamed with thick fragrant cured meat with salty, sweet flavor. It is bright red, tender, not greasy, served in thick soup. The tastes
  • 15 毛氏红烧肉 :原料选用半瘦半肥的 猪肉,将其切成匀称的块状,再用上等 酱油加少量的糖和少许辣椒烧制而成, 味道甜中带咸、咸中有辣、甜而不腻, 色泽呈金黄。这道菜因当年深受毛泽东 喜爱而得名。 complement each other with their unique features. Braised Pork, Mao's Family Style: This dish uses pork muscle and fat in equal portions cut into cubes and braised in a sauce with a little sugar and red pepper. It is golden colored and tastes sweet, salty and a little spicy, but not greasy. It got its name because it was highly favored by Mao Zedong. 1.8. 徽菜 Hui Cuisine (Anhui Cuisine) 徽菜即安徽风味,一百年前曾蜚 声全中国,据说当年的徽菜馆排场相 当大,一色的红木家具透着富甲一方的 豪气。但在现代餐饮业的激烈竞争中, 徽菜却悄然没落了,如果不是到黄山旅 游,外地人已很难品尝到正宗的徽菜。 安徽地处华东腹地,气候温和雨 量适中,四季分明,粮、油、蔬、果 品质优良;皖南山区和大别山区盛产茶 叶、竹笋、香菇、木耳、板栗、山药、 石鸡、甲鱼等。其境内的长江、淮河流 域和巢湖地区又是中国淡水鱼的重要产 区,水产丰富,为徽菜的形成和发展提 供了良好的物质基础。 徽菜的传统菜品达上千种,具有 选料朴实、火工独到、重油重色、味道 醇厚、保持原汁原味、讲究食补、菜式 多样的特点。徽菜的烹饪技法,包括刀 工、火候和操作技术,徽菜之重火工是 历来的优良传统,其独到之处集中体现 在擅长烧、炖、熏、蒸类的功夫菜上。 不同菜肴使用不同的控火技术是徽帮厨 师造诣深浅的重要标志,也是徽菜能形 成酥、嫩、香、鲜独特风格的基本手 段,最能体现徽式特色的是滑烧、清炖 和生熏法。 火腿炖甲鱼:又名 “清炖马蹄 鳖”,是徽菜中最古老的传统名菜。徽州 Hui Cuisine refers to Anhui Cuisine, which was famed throughout China a hundred years ago, and, as the story goes, the restaurants of Anhui at that time were large, with the uniform rosewood furniture showing a rich heroic spirit. However, in the fierce competition of the modern catering industry, it quietly declined, and, if one does not travel to the Yellow Mountain, it is now difficult to taste the authentic Anhui Cuisine elsewhere. Anhui has a mild climate and moderate rainfall and four distinct seasons as well as high-quality grains, oil, vegetables and fruit. The mountainous areas of south Anhui and the Dabieshan Mountains abound in tea, bamboo shoots, mushrooms, agaric, Chinese chestnut, yam, partridge, and soft-shelled turtle. The areas of the Yangtze, Huaihe and Chaohu Rivers within Anhui Province are also important production areas for fresh water fish — a major ingredient for Anhui Cuisine. There are more than one thousand traditional dishes, featuring simple ingredients, specific cooking times, pure flavor and various styles. It pays attention to the oil,
  • 16 山区因独特的环境,所产甲鱼质地高出 旁地一筹,肉厚背隆起,胶质大,肥嫩, 无泥腥气。这道菜采用著名的“沙地马蹄 鳖”炖成,文献记载此物曾被列为宫廷贡 品。后世一些文人墨客都曾慕名前往徽州 品尝这道美味,因而享誉全国。 屯溪腌鲜鳜鱼:安徽屯溪曾是一 座无名小镇, 1840年以后,上海成为 中国重要的对外贸易口岸后,屯溪便成 了安徽的商品集散中心,每年重阳节后 长江名产鳜鱼上市,便将鱼运到屯溪出 售,为保持鱼的肉质鲜嫩,人们发明了 一种用淡盐水腌制鱼的方法,经厨师在 热油锅煎后小火煨烧,特别鲜美,屯溪 “臭鳜鱼”因此得名,至今已有一百多 年历史。 符离集烧鸡:安徽宿县的符离集 烧鸡制作方法十分讲究,从选鸡到捞鸡 需经 12道工序。烧鸡色佳味美,香气扑 鼻,肉白嫩,肥而不腻,肉烂脱骨,嚼 骨而有余香,曾被列为国宴名菜。 color, original flavor and nutrition. The cooking techniques of Anhui Cuisine include cutting, duration and cooking skill. The emphasis in Anhui Cuisine is on duration, especially in elaborate dishes cooked by frying, stewing, smoking and braising. The diverse dishes use various fire control techniques which is the key factor in cooking accomplishments of the chefs, as well as the basic means by which the crisp, tender, fragrant and fresh characteristics of Anhui Cuisine are obtained. The skills of smooth frying, braising in light soup and fresh smoking are highly prized. Stewed Soft-Shell Turtle with Ham: This dish is also called "Stewed Horse Hoof Turtle in Light Soup", and it is the most ancient famous traditional dish of Anhui Cuisine. Due to the special environment, the soft-shell turtles in the Huizhou mountainous areas are of higher quality than those in other places. The turtles there have thick meat, fat and tender without earthy smell. The dish is braised with the famed "Horse's Hoof Turtle in Sandy Land", which was a tribute for the imperial palace. Some literati in later generations were also attracted to Huizhou to taste it, so it is famed all over the country. Tunxi Pickled Fresh Mandarin Fish: Tunxi Town of Anhui Province became a commodities distribution center after Shanghai became an important foreign trade port after 1840. Immediately after the Double Ninth Festival every year, the famous product, mandarin fish, is transported to Tunxi for sale. In order to keep the fish fresh, the people invented a method of pickling it in light salt water, braising it over a low fire after it is fried in boiled oil. It is especially fresh and tasty. Fuliji Roast Chicken: the roast chicken of Fuliji, Suxian County of Anhui Province has beautiful color and good flavor, and the meat is savory, fleshy and tender but not greasy, and when cooked, will separate from the bone. It is listed as a famous dish for State banquets. It places extreme stress on its 12-step cooking procedure.
  • 17 2.菜品分类 Types of Courses 2.1. 凉菜类 Cold Dishes 1. 八宝菠菜 Spinach with Eight Delicacies 2. 白菜心拌蜇头 Marinated Jellyfish Head and Heart of Chinese Cabbage 3. 白灵菇扣鸭掌 Mushroom with Duck Webs 4. 白切鸡 Boiled Chicken Slices (Served with Soy Sauce, Ginger Sauce or Ginger and Scallion Sauce) 5. 拌八爪鱼 Marinated Octopus 6. 拌豆腐丝 Shredded Tofu 7. 黄瓜拌海螺 Marinated Whelks and Cucumber 8. 拌黑木耳 Black Fungus in Sauce 9. 拌苦菜 Maror in Sauce 10. 拌牦牛耳 Yak Ear 11. 拌茄泥 Mashed Eggplant 12. 拌双耳 Tossed Black and White Fungus 13. 拌爽口海苔 Seaweed in Sauce 14. 拌鸵鸟筋 Ostrich Tendons in Sauce 15. 拌鲜核桃仁 Fresh Walnuts in Sauce 16. 拌香椿苗 Chinese Toon in Sauce 17. 拌野菜 Assorted Wild Herbs in Sauce 18. 拌猪头肉 Pig's Head Meat in Sauce
  • 18 19. 冰梅凉瓜 Bitter Melon in Plum Sauce 20. 冰心苦瓜 Bitter Melon Salad 21. 冰镇芥兰 Iced Chinese Broccoli 22. 朝鲜辣白菜/朝鲜泡菜 Kimchi 23. 陈皮兔肉 Tangerine-Flavored Rabbit Meat 24. 豉油乳鸽皇 Braised Pigeon in Black Bean Sauce 25. 川北凉粉 Tossed Clear Noodles with Chili Sauce 26. 川味香肠 Sausage, Sichuan Style 27. 春芽豆腐丝 Shredded Tofu with Bean Sprouts 28. 刺身凉瓜 Bitter Melon with Sashimi 29. 葱油鹅肝 Goose Liver with Scallion Sauce 30. 葱油鸡 Chicken with Scallion Sauce 31. 脆虾白菜心 Fried Shrimp with Heart of Chinese Cabbage 32. 大拉皮 Tossed Clear Noodles with Sauce 33. 蛋黄凉瓜 Bitter Melon with Egg Yolk 34. 蛋衣河鳗 Flavored Eel coated with Egg 35. 当归鸭卷 Duck Rolls with Angelica 36. 德州扒鸡 Braised Chicken, Dezhou Style 37. 豆豉多春鱼 Shisamo in Black Bean Sauce 38. 豆豉鲫鱼 Crucian Carp in Black Bean Sauce 39. 剁椒鸭肠 Duck Intestines with Chili
  • 19 40. 夫妻肺片 Sliced Beef and Ox Tongue in Chili Sauce 41. 干拌牛舌 Ox Tongue in Chili Sauce 42. 干拌顺风 Pig Ear in Chili Sauce 43. 高碑店豆腐丝 Shredded Dried Tofu of Gaobeidian 44. 枸杞凉瓜 Bitter Melon with Chinese Wolfberry 45. 怪味牛腱 Multi-Flavored Beef Shank 46. 桂花糯米藕 Steamed Lotus Root Stuffed with Glutinous Rice 47. 桂花山药 Chinese Yam with Osmanthus Sauce 48. 杭州风鹅 Air-Dried Goose, Hangzhou Style 49. 红心鸭卷 Duck Meat Rolls with Duck Yolk 50. 红油百叶 Beef Tripe in Chili Oil 51. 红油牛筋 Beef Tendon in Chili Oil 52. 琥珀核桃 Honeyed Walnuts 53. 琥珀花生 Honeyed Peanuts 54. 花生太湖银鱼 Taihu Silver Fish with Peanuts 55. 黄花素鸡 Dried Tofu with Day Lily 56. 鸡脚冻 Chicken Feet Aspic 57. 家常皮冻 Home-Made Pork Skin Aspic 58. 姜汁皮蛋 Preserved Eggs in Ginger Sauce 59. 姜汁鲜鱿 Fresh Squid in Ginger Sauce 60. 姜汁蛰皮 Jellyfish in Ginger Sauce 61. 酱牛肉 Beef in Brown Sauce
  • 20 62. 酱香猪蹄 Pig Feet in Brown Sauce 63. 酱鸭 Duck in Brown Sauce 64. 酱鸭翅 Duck Wings in Brown Sauce 65. 酱肘花 Sliced Pig Knuckle in Brown Sauce 66. 酱猪肘 Pig Knuckle in Brown Sauce 67. 芥末木耳 Black Fungus with Wasabi 68. 芥末鸭掌 Duck Webs with Wasabi 69. 金豆芥兰 Chinese Broccoli with Soy Beans 70. 韭菜鲜核桃仁 Fresh Walnuts with Chinese Chives 71. 韭黄螺片 Sliced Sea Whelks with Chinese Chives 72. 蕨根粉拌蛰头 Fern Root Noodles with Jellyfish Head 73. 可乐芸豆 Kidney Beans in Coke 74. 腊八蒜茼蒿 Crown Daisy with Pickled Garlic 75. 辣黄瓜条 Cucumber Strips with Spicy Sauce 76. 老北京豆酱 Traditional Beijing Bean Paste 77. 老醋黑木耳 Black Fungus with Vinegar 78. 老醋花生米 Peanuts with Vinegar 79. 老醋泡花生 Peanuts in Vinegar 80. 凉拌花螺 Prepared Sea Whelks with Sauce 81. 凉拌黄瓜 Shredded Cucumber with Sauce 82. 凉拌金针菇 Needle Mushroom with Sauce
  • 21 83. 凉拌苦瓜 Bitter Melon with Sauce 84. 凉拌西芹云耳 Celery with White Fungus 85. 凉拌莜面 Oat Noodles with Garlic Sauce 86. 龙眼风味肠 Sausage Stuffed with Salty Egg 87. 卤牛腩 Marinated Beef Brisket 88. 卤水大肠 Marinated Pork Intestines 89. 卤水豆腐 Marinated Tofu 90. 卤水鹅头 Marinated Goose Head 91. 卤水鹅翼 Marinated Goose Wings 92. 卤水鹅掌 Marinated Goose Webs 93. 卤水鹅胗 Marinated Goose Gizzard 94. 卤水鸡蛋 Marinated Eggs 95. 卤水金钱肚 Marinated Beef Tripe 96. 卤水牛腱 Marinated Beef Shank 97. 卤水牛舌 Marinated Ox Tongue 98. 卤水拼盘 Marinated Assorted Meat 99. 卤水鸭膀 Marinated Duck Wings 100. 卤水鸭肉 Marinated Duck 101. 卤水鸭舌 Marinated Duck Tongue 102. 卤鸭冷切 Marinated Sliced Duck 103. 卤鸭胗 Marinated Duck Gizzards 104. 卤猪舌 Marinated Pig Tongue
  • 22 105. 鹿筋冻 Venison Tendon Aspic 106. 萝卜干毛豆 Pickled Turnip with Green Beans 107. 萝卜苗 Turnip Sprouts 108. 麻辣肚丝 Shredded Spicy Pork Tripe 109. 麻辣耳丝 Hot and Spicy Shredded Pig Ear 110. 麻辣牛筋 Spicy Beef Tendon 111. 麻辣牛展 Spicy Sliced Beef Shank 112. 麻辣鸭膀丝 Shredded Spicy Duck Wings 113. 美味牛筋 Flavored Beef Tendon 114. 米醋海蜇 Jellyfish in Vinegar 115. 蜜汁叉烧 BBQ Pork with Honey Sauce 116. 明炉烧鸭 Roast Duck 117. 明虾荔枝沙拉 Shrimp and Lichee Salad 118. 南瓜汁百合 Lily Bulb in Pumpkin Sauce 119. 酿黄瓜条 Pickled Cucumber Strips 120. 泡菜什锦 Assorted Pickles 121. 泡椒凤爪 Chicken Feet with Pickled Peppers 122. 泡椒鸭翅 Duck Wings with Pickled Peppers 123. 泡椒鸭丝 Shredded Duck with Pickled Peppers 124. 盆盆肉 Lamb Stew 125. 皮蛋豆腐 Tofu with Preserved Eggs
  • 23 126. 巧拌海茸 Mixed Seaweed 127. 青椒花生米 Deep-Fried Peanuts with Green Pepper 128. 清香苦苣 Endive with Sauce 129. 清蒸火腿鸡片 Steamed Sliced Chicken with Ham 130. 乳猪拼盘 Roast Suckling Pig 131. 三色中卷 Squid Rolls Stuffed with Bean, Ham and Egg Yolk 132. 三丝木耳 Black Fungus with Cucumber and Vermicelli 133. 三文鱼刺身 Salmon Sashimi 134. 色拉九孔 Abalone Salad 135. 山椒凤爪 Chicken Feet with Wild Pepper 136. 珊瑚笋尖 Shredded Bamboo Shoots 137. 烧椒皮蛋 Preserved Eggs with Chili Pepper 138. 生腌百合南瓜 Marinated Lily Bulbs and Pumpkin 139. 圣女果 Cherry Tomatoes 140. 爽口白菜丝 Shredded Chinese Cabbage 141. 爽口西芹 Celery with Sauce 142. 水果沙拉 Fruit Salad 143. 水晶鹅肝 Goose Liver Aspic 144. 水晶萝卜 Sliced Turnip with Sauce 145. 水晶鸭舌 Duck Tongue Aspic 146. 水晶鱼冻 Fish Aspic
  • 24 147. 四宝烤麸 Marinated Wheat Gluten with Peanuts and Black Fungus 148. 松仁香菇 Chinese Mushrooms with Pine Nuts 149. 松田青豆 Songtian Green Beans 150. 酥海带 Crispy Kelp 151. 酥鲫鱼 Crispy Crucian Carp 152. 素鸭 Marinated Tofu 153. 酸辣瓜条 Spicy Cucumber in Vinegar 154. 酸辣蕨根粉 Spicy Fern Root Noodles in Vinegar 155. 酸辣魔芋丝 Spicy Shredded Konjak in Vinegar 156. 酸甜泡菜 Sweet and Sour Pickled Vegetables 157. 蒜泥白肉 Sliced Boiled Pork with Mashed Garlic 158. 蒜茸海带丝 Sliced Kelp with Mashed Garlic 159. 蒜汁鹅胗 Goose Gizzard with Garlic Sauce 160. 糖拌西红柿 Tomato Slices with Sugar 161. 糖醋白菜墩 Sweet and Sour Chinese Cabbage 162. 糖蒜 Pickled Sweet Garlic 163. 跳水木耳 Black Fungus with Pickled Capsicum 164. 瓦窑鸡 Barbecued Chicken 165. 乌龙吐珠 Sea Cucumber with Quail Eggs 166. 五彩酱鹅肝 Goose Liver with White Gourd 167. 五味九孔 Fresh Abalone in Spicy Sauce
  • 25 168. 五味牛腱 Multi-Spiced Beef Shank 169. 五香大排 Multi-Spiced Pork Ribs 170. 五香鹿肉 Multi-Spiced Venison 171. 五香牛肉 Multi-Spiced Beef 172. 五香熏干 Multi-Spiced Smoked Tofu 173. 五香熏鱼 Multi-Spiced Smoked Fish 174. 五香云豆 Multi-Spiced Kidney Beans 175. 香吃茶树菇 Spiced Tea Plant Mushrooms 176. 香椿豆腐 Tofu with Chinese Toon 177. 香椿鸭胗 Duck Gizzards with Chinese Toon 178. 香葱酥鱼 Crispy Crucian Carp with Scallion 179. 香辣手撕茄子 Hand-Shredded Eggplant with Chili Sauce 180. 香辣兔肉 Sautéed Rabbit Meat with Spicy Sauce 181. 香糟鸭卷 Duck Rolls Marinated in Rice Wine 182. 小黄瓜蘸酱 Baby Cucumber Served with Soy Bean Paste 183. 小鱼花生 Baby Silver Fish with Peanuts 184. 熏三文鱼 Smoked Salmon 185. 腌三文鱼 Marinated Salmon 186. 腌雪里蕻 Pickled Potherb Mustard 187. 盐焗鸡 Salty-Baked Chicken
  • 26 2.2. 热菜类 Hot Dishes 猪肉 (Pork) 200. 白菜豆腐焖酥肉 Braised Pork Cubes with Tofu and Chinese Cabbage 201. 百叶红烧肉 Stewed Pork Cubes and Tofu Skin in Brown Sauce 202. 板栗红烧肉 Braised Pork with Chestnuts 203. 鲍鱼红烧肉 Braised Pork with Abalone 204. 鲍汁扣东坡肉 Braised Dongpo Pork with Abalone Sauce 205. 爆炒双脆 Sautéed Duck Gizzard and Pork Tripe 188. 盐水鹅肉 Goose Meat Cooked in Brine 189. 盐水虾肉 Shrimp Cooked in Brine 190. 盐水鸭肝 Duck Liver Cooked in Brine 191. 扬州凤鹅 Steamed Goose, Yangzhou Style 192. 樱桃萝卜蘸酱 Turnip with Soy Bean Paste 193. 鱼露白肉 Sliced Boiled Pork in Anchovy Sauce 194. 糟香鹅掌 Braised Goose Webs in Rice Wine Sauce 195. 糟香毛豆 Green Soy Beans in Rice Wine Sauce 196. 炸花生米 Deep-Fried Peanuts 197. 竹笋青豆 Bamboo Shoots and Green Peas 198. 煮壳花生 Boiled Unshelled Peanuts 199. 醉鸡 Chicken in Rice Wine
  • 27 206. 碧绿叉烧肥肠 Steamed Rice Rolls with BBQ Pork Intestines and Vegetables 207. 扁豆肉丝 Sautéed Shredded Pork and Green Beans 208. 菜远炒排骨 Sautéed Spare Ribs with Green Vegetable 209. 潮式椒酱肉 Fried Pork with Chili Soy Sauce, Chaozhou Style 210. 潮式凉瓜排骨 Spare Ribs with Bitter Melon, Chaozhou Style 211. 豉油皇咸肉 Steamed Pork Cured in Black Bean Sauce 212. 豉汁蒸排骨 Steamed Spare Ribs in Black Bean Sauce 213. 川式红烧肉 Braised Pork, Sichuan Style 214. 川味小炒 Shredded Pork with Vegetables, Sichuan Style 215. 脆皮乳猪 Roasted Crispy Suckling Pig 216. 脆皮三丝卷 Crispy Rolls (with Shredded Pork, Sea Cucumber and Bamboo Shoots) 217. 蛋黄狮子头 Stewed Meat Ball with Egg Yolk 218. 蛋煎猪脑 Scrambled Eggs with Pig Brain 219. 地瓜烧肉 Stewed Pork Cubes and Sweet Potatoes 220. 东坡方肉 Dongpo Cubed Pork 221. 东坡肘子 Dongpo Pig Knuckle 222. 冬菜扣肉 Braised Pork with Preserved Vegetables 223. 冬笋炒肉丝 Sautéed Shredded Pork with Bamboo Shoots 224. 豆豉猪蹄 Stewed Pig Feet with Black Bean Sauce 225. 炖大棒骨 Stewed Pork Bone 226. 方竹笋炖肉 Stewed Pork with Bamboo Shoots
  • 28 227. 腐乳猪蹄 Stewed Pig Feet with Preserved Tofu 228. 干煸小猪腰 Sautéed Pig Kidney with Onion 229. 干豆角回锅肉 Sautéed Twice-Cooked Pork with Dried Beans 230. 干锅肥肠 Griddle Pork Intestines 231. 干锅辣猪手 Griddle Spicy Pig Feet 232. 干豇豆炖猪蹄 Braised Pig Feet with Dried Cowpeas 233. 咕噜肉 Gulaorou (Sweet and Sour Pork) 234. 怪味猪手 Multi-Flavored Pig Feet 235. 锅烧肘子配饼 Grilled Pig Knuckle Served with Pancake 236. 海参过油肉 Light-Fried Pork with Sea Cucumber 237. 黑椒焗猪手 Baked Pig Feet with Black Pepper 238. 红扒肘子 Braised Pig Knuckle in Brown Sauce 239. 红烧狮子头 Braised Pork Ball in Brown Sauce 240. 红烧蹄筋 Braised Pig Tendon in Brown Sauce 241. 红汤丸子 Pork Meatballs in Tomato Soup 242. 滑溜里脊片 Stir-Fried Sliced Pork Tenderloin 243. 回锅肉片 Twice-Cooked Pork Slices 244. 烩蒜香肚丝 Braised Shredded Pork Tripe with Mashed Garlic 245. 火爆腰花 Sautéed Pig Kidney 246. 夹沙肉 Steamed Pork Slices with Red Bean Paste 247. 尖椒炒肥肠 Sautéed Pork Intestines with Hot Pepper
  • 29 248. 尖椒里脊丝 Stir-Fried Shredded Pork Tenderloin with Hot Pepper 249. 煎猪柳 Pan-Fried Pork Fillet 250. 酱爆里脊丝配饼 Fried Shredded Pork Tenderloin in Soy Bean Paste with Pancake 251. 酱烧排骨 Braised Spare Ribs in Brown Sauce 252. 酱猪手 Braised Pig Feet in Brown Sauce 253. 椒盐排骨 Fried Spare Ribs with Spiced Salt 254. 椒盐肉排 Spare Ribs with Spices 255. 椒盐炸排条 Fried Spare Ribs with Spices 256. 芥兰肉 Stir-Fried Pork with Chinese Broccoli 257. 金瓜东坡肉 Stir-Fried Dongpo Pork with Pumpkin 258. 京酱肉丝 Sautéed Shredded Pork in Sweet Bean Sauce 259. 九转大肠 Braised Intestines in Brown Sauce 260. 酒醉排骨 Spare Ribs in Wine Sauce 261. 焗肉排 Baked Spare Ribs 262. 咖喱肉 Curry Pork 263. 咖喱肉松煸大豆芽 Sautéed Minced Pork with Bean Sprouts with Curry 264. 腊八豆炒腊肉 Sautéed Preserved Pork with Fermented Soy Beans 265. 腊肉炒香干 Sautéed Preserved Pork with Dried Tofu Slices 266. 腊肉炒香芹 Sautéed Preserved Pork with Celery 267. 腊肉红菜苔 Sautéed Preserved Pork with Preserved Vegetables 268. 辣白菜炒五花肉 Pork with Spicy Cabbage 269. 辣子肉 Sautéed Pork with Spicy Sauce
  • 30 270. 榄菜肉菘炒四季豆 Sautéed Green Beans with Minced Pork and Vegetable 271. 两吃干炸丸子 Deep-Fried Meat Balls Served with Two Sauces 272. 溜肚块 Sautéed Sliced Pork Tripe 273. 溜丸子 Sautéed Pork Balls with Brown Sauce 274. 罗汉肚 Pork Tripe Stuffed with Meat 275. 萝卜干腊肉 Sautéed Cured Pork with Pickled Turnip 276. 蚂蚁上树 Sautéed Vermicelli with Spicy Minced Pork 277. 毛家红烧肉 Braised Pork, Mao’s Family Style 278. 梅樱小炒皇 Sautéed Squid with Shredded Pork and Leek 279. 米粉扣肉 Steamed Sliced Pork Belly Coated with Flour 280. 米粉排骨 Steamed Spare Ribs Coated with Flour 281. 米粉肉 Steamed Pork Coated with Flour 282. 蜜汁火方 Steamed Ham with Honey 283. 蜜汁烧小肉排 Stewed Pork Tenderloin with Honey 284. 木耳过油肉 Sautéed Boiled Pork with Black Fungus 285. 木耳肉片 Sautéed Sliced Pork with Black Fungus and Eggs 286. 木须肉 Muxu Pork (Sautéed Sliced Pork, Eggs and Black Fungus) 287. 南瓜香芋蒸排骨 Steamed Spare Ribs with Pumpkin and Taro 288. 泡萝卜炒肉丝 Sautéed Shredded Pork with Pickled Turnip 289. 芹菜肉丝 Sautéed Shredded Pork with Celery 290. 青椒肉丝 Sautéed Shredded Pork with Green Pepper
  • 31 291. 青豌豆肉丁 Sautéed Diced Pork with Green Peas 292. 清炸里脊 Pan-Fried Pork Tenderloin 293. 清蒸猪脑 Steamed Pig Brain 294. 软溜肥肠 Quick-Fried Pork Intestines with Brown Sauce 295. 软炸里脊 Fried Pork Tenderloin in Batter 296. 砂锅海带炖排骨 Stewed Spare Ribs and Kelp in Casserole 297. 砂锅排骨土豆 Stewed Spare Ribs and Potatoes in Casserole 298. 什烩肉 Stewed Pork with Assorted Vegetables 299. 什菌炒红烧肉 Sautéed Pork in Brown sauce with Assorted Mushrooms 300. 什菌炒双脆 Sautéed Chicken Gizzard and Pork Tripe with Assorted Mushrooms 301. 手抓琵琶骨 Braised Spare Ribs 302. 水晶肘 Stewed Pig Knuckle 303. 四喜丸子 Braised Pork Balls in Gravy 304. 酸豆角肉沫 Sautéed Pickled Beans with Minced Pork 305. 蒜茸腰片 Sautéed Pig Kidney with Mashed Garlic 306. 蒜香烩肥肠 Braised Pork Intestines with Mashed Garlic 307. 蒜香椒盐肉排 Deep-Fried Spare Ribs with Minced Garlic and Spiced Salt 308. 笋干焖腩肉 Braised Pork Tenderloin with Dried Bamboo Shoots 309. 台式蛋黄肉 Steamed Pork with Salted Egg Yolk, Taiwan Style 310. 碳烧菠萝骨 BBQ Spare Ribs with Pineapple 311. 碳烧排骨 BBQ Spare Ribs 312. 糖醋里脊 Sweet and Sour Pork Tenderloin
  • 32 313. 糖醋排骨 Sweet and Sour Spare Ribs 314. 铁板咖喱酱烧骨 Spare Ribs with Curry Served on Sizzling Iron Plate 315. 铁板什锦肉扒 Assorted Meat Served on Sizzling Iron Plate 316. 温拌腰片 Mild Pig Kidney 317. 无骨排 Boneless Spare Ribs 318. 无锡排骨 Fried Spare Ribs, Wuxi Style 319. 五花肉炖萝卜皮 Stewed Pork Belly with Turnip Peel 320. 鲜果香槟骨 Stewed Spare Ribs with Fresh Fruits 321. 咸鱼蒸肉饼 Steamed Meat Pie Stuffed with Minced Pork and Salted Fish Cutlet 322. 香辣肚块 Sautéed Sliced Pork Tripe with Chili Sauce 323. 香辣猪扒 Hot and Spicy Pork Chops 324. 香蜜橙花骨 Sautéed Spare Ribs in Orange Sauce 325. 湘味回锅肉 Hot and Spicy Pork Slices, Hunan Style 326. 小炒脆骨 Sautéed Gristle 327. 蟹汤红焖狮子头 Stewed Pork Balls in Crab Soup 328. 雪菜炒肉丝 Sautéed Shredded Pork with Preserved Vegetable 329. 芽菜回锅肉 Hot and Spicy Pork Slices with Scallion and Preserved Vegetable 330. 芽菜扣肉 Steamed Pork Slices with Preserved Vegetable 331. 芫爆肚丝 Sautéed Sliced Pork Tripe with Coriander 332. 芫爆里脊丝 Sautéed Shredded Pork Tenderloin with Coriander 333. 盐煎肉 Salty Fried Pork Slices
  • 33 334. 银芽肉丝 Sautéed Shredded Pork with Bean Sprouts 335. 油面筋酿肉 Wheat Gluten with Pork Stuffing 336. 鱼香里脊丝 Yuxiang Shredded Pork (Sautéed in Spicy Garlic Sauce) 337. 鱼香肉丝 Yuxiang Shredded Pork (Sautéed in Spicy Garlic Sauce) 338. 玉米煲排骨 Pork Rib and Corn in Casserole 339. 芋头蒸排骨 Steamed Spare Ribs with Taro 340. 云腿芥菜胆 Sautéed Chinese Broccoli with Ham 341. 芸豆焖猪尾 Braised Pigtails with Green Beans 342. 炸肉茄合 Deep-Fried Eggplant with Pork Stuffing 343. 珍菌滑炒肉 Sautéed Pork with Mushroom 344. 猪肉炖粉条 Braised Pork with Vermicelli 345. 竹筒腊肉 Steamed Preserved Pork Steamed in Bamboo Tube 346. 孜然寸骨 Sautéed Spare Ribs with Cumin Spice 347. 子姜肉 Sautéed Shredded Pork with Ginger Shoots 348. 走油蹄膀 Braised Pig Knuckle in Brown Sauce 牛肉 (Beef) 349. XO酱炒牛柳条 Sautéed Beef Fillet in XO Sauce 350. 阿香婆石头烤肉 BBQ Beef with Spicy Sauce 351. 霸王牛排 Superior Grilled Steak 352. 白灵菇牛柳 Sautéed Beef Fillet with Mushroom 353. 白灼肥牛 Boiled Beef Slices 354. 爆炒牛肋骨 Stir-Fried Beef Ribs 355. 彩椒牛柳 Sautéed Beef Fillet with Bell Peppers
  • 34 356. 菜胆蚝油牛肉 Sautéed Sliced Beef and Green Vegetable in Oyster Sauce 357. 菜心扒牛肉 Grilled Beef with the Heart of Green Vegetable 358. 菜远炒牛肉 Sautéed Beef with Green Vegetable 359. 陈皮牛肉 Tangerine-Flavored Beef 360. 豉油牛肉 Steamed Beef in Black Bean Sauce 361. 豉汁牛仔骨 Steamed Beef Ribs in Black Bean Sauce 362. 川北牛尾 Braised Oxtail in Chili Sauce, North Sichuan Style 363. 川汁牛柳 Sautéed Beef Tenderloin in Chili Sauce, Sichuan Style 364. 葱爆肥牛 Sautéed Beef with Scallion 365. (东来顺)精选牛上脑 Donglaishun Superior Beef Brain 366. (东来顺)精选牛眼肉 Donglaishun Superior Beef Eyes 367. (东来顺)精选雪花肥牛 Donglaishun Superior Beef Slices 368. 豆豉牛柳 Braised Beef Fillet in Black Bean Sauce 369. 番茄炖牛腩 Stewed Beef Brisket with Tomato 370. 干煸牛柳丝 Sautéed Shredded Beef Tenderloin 371. 干煸牛肉丝 Sautéed Shredded Beef with Chinese Pepper 372. 干锅黄牛肉 Griddled Beef and Mushroom 373. 干烧牛肉 Fried Beef with Chili 374. 罐焖牛肉 Stewed Beef in Casserole 375. 锅仔辣汁煮牛筋丸 Stewed Beef Tendon Balls with Chili Sauce in Casserole 376. 锅仔萝卜牛腩 Stewed Beef Brisket with Radish in Casserole
  • 35 377. 杭椒牛柳 Sautéed Beef Fillet with Green Pepper 378. 蚝皇滑牛肉 Sautéed Beef in Oyster Sauce 379. 黑椒牛肋骨 Ribs with Black Pepper 380. 黑椒牛柳 Sautéed Beef Tenderloin with Black Pepper 381. 黑椒牛柳粒 Sautéed Diced Beef Tenderloin with Black Pepper 382. 黑椒牛排 Steak with Black Pepper 383. 黑椒牛仔骨 Beef Ribs with Black Pepper 384. 红酒烩牛尾 Braised Oxtail in Red Wine 385. 红烧牛蹄筋 Braised Beef Tendon in Brown Sauce 386. 红油牛头 Ox Head with Chili Oil 387. 胡萝卜炖牛肉 Stewed Beef with Carrots 388. 湖南牛肉 Beef, Hunan Style 389. 家常烧蹄筋 Home-Style Braised Beef Tendon 390. 家乡小炒肉 Country-Style Sautéed Beef Fillet 391. 尖椒香芹牛肉丝 Sautéed Shredded Beef with Hot Pepper and Celery 392. 姜葱爆牛肉 Sautéed Sliced Beef with Ginger and Scallion 393. 椒盐牛仔骨 Spiced Calf Ribs 394. 椒子肥牛片 Sautéed Beef Slices with Green Pepper 395. 芥兰扒牛柳 Sautéed Beef Tenderloin with Chinese Broccoli 396. 芥兰牛肉 Sautéed Beef with Chinese Broccoli
  • 36 397. 金蒜煎牛籽粒 Pan-Fried Diced Beef with Garlic 398. 京葱山珍爆牛柳 Braised Beef Fillet with Scallion, Beijing Style 399. 咖喱蒸牛肚 Steamed Beef Tripe with Curry 400. 扣碗牛肉 Steamed Beef in Casserole 401. 辣白菜炒牛肉 Sautéed Beef with Spicy Cabbage 402. 辣子牛肉 Spicy Sautéed Beef 403. 荔枝炒牛肉 Sautéed Beef with Lichee 404. 凉瓜炒牛肉 Sautéed Beef with Bitter Melon 405. 芦笋牛柳 Sautéed Beef Tenderloin with Green Asparagus 406. 麻辣牛肚 Spicy Beef Tripe 407. 蒙古牛肉 Sautéed Mongolian Beef 408. 米粉牛肉 Steamed Beef Coated with Rice 409. 柠檬牛肉 Sautéed Beef with Lemon Juice 410. 牛腩煲 Stewed Beef Brisket in Casserole 411. 牛肉炖土豆 Stewed Beef with Potatoes 412. 牛肉丸 Stewed Beef Meatballs 413. 青豆牛肉粒 Sautéed Diced Beef with Green Beans 414. 青椒牛肉 Sautéed Beef with Green Pepper 415. 清蛋牛肉 Fried Beef with Scrambled Eggs 416. 清汤牛丸腩 Stewed Beef Brisket and Beef Balls 417. 三彩牛肉丝 Sautéed Shredded Beef with Vegetables 418. 山药牛肉片 Sautéed Sliced Beef with Chinese Yam
  • 37 419. 什菜牛肉 Sautéed Beef with Assorted Vegetables 420. 什锦扒牛肉 Grilled Beef with Assorted Vegetables 421. 石烹肥牛 Beef Slices Grilled on Stone Plate 422. 时菜炒牛肉 Sautéed Beef with Seasonal Vegetable 423. 爽口碧绿百叶 Beef Tripe with Green Vegetable 424. 水煮牛肉 Sliced Beef in Chili Oil 425. 酥皮牛柳 Crispy Beef Tenderloin 426. 酸辣蹄筋 Spicy Beef Tendon with Vinegar 427. 堂煎贵族牛肉(制作方法:黑 椒汁、云呢拿汁) Pan-Fried Superior Steak (with black pepper sauce, vanilla sauce) 428. 特色牛蹄 House-Special Beef Tendon 429. 铁板串烧牛肉 Beef Kebabs Served on Sizzling Iron Plate 430. 铁板木瓜牛仔骨 Calf Ribs with Papaya Served on Sizzling Iron Plate 431. 铁板牛肉 Beef Steak Served on Sizzling Iron Plate 432. 铁锅牛柳 Beef Fillet Braised in Iron Wok 433. 土豆炒牛柳条 Sautéed Beef Tenderloin with Potatoes 434. 豌豆辣牛肉 Sautéed Spicy Beef and Green Peas 435. 西兰花牛柳 Sautéed Beef Tenderloin with Broccoli 436. 西汁牛柳 Beef Tenderloin with Tomato Sauce 437. 鲜百叶 Fresh Ox-tripe
  • 38 438. 鲜菇炒牛肉 Sautéed Beef with Fresh Mushroom 439. 鲜椒牛柳 Sautéed Beef Tenderloin with Bell Pepper 440. 鲜牛肉滑 Fresh Mashed Beef 441. 香煎纽西兰牛仔骨 Pan-Fried New Zealand Veal Chops 442. 香辣牛肉 Sautéed Beef with Chili Sauce 443. 香芋黑椒炒牛柳条 Sautéed Beef with Black Pepper and Taro 444. 香芋烩牛肉 Braised Beef with Taro 445. 小炒腊牛肉 Sautéed Cured Beef with Leek and Pepper 446. 小笋烧牛肉 Braised Beef with Bamboo Shoots 447. 雪豆牛肉 Sautéed Beef with Snow Peas 448. 芫爆散丹 Sautéed Beef Tripe with Coriander 449. 洋葱牛柳丝 Sautéed Shredded Beef Tenderloin with Onion 450. 腰果牛肉粒 Sautéed Diced Beef with Cashew Nuts 451. 野山椒牛肉丝 Sautéed Shredded Beef with Wild Pepper 452. 鱼香牛肉 Yuxiang Beef (Sautéed in Spicy Garlic Sauce) 453. 榨菜牛肉 Sautéed Beef with Pickled Vegetable 454. 沾水牛肉 Plain Cooked Beef with Multiple Sauces 455. 芝麻牛肉 Sautéed Beef with Sesame 456. 中式牛柳 Beef Tenderloin with Tomato Sauce, Chinese Style 457. 中式牛排 Beef Steak with Tomato Sauce, Chinese Style 458. 孜然烤牛肉 Grilled Beef with Cumin 459. 孜然辣汁焖牛腩 Stewed Beef Brisket with Cumin and Chili Sauce 460. 子姜牛肉 Sautéed Beef with Ginger Shoots
  • 39 羊肉 (Lamb) 461. 拆烤羊腿肉 Roast Lamb Leg 462. 炒羊肚 Sautéed Lamb Tripe 463. 葱爆羊肉 Stir-Fried Sliced Lamb with Scallion 464. 葱煸羊腩 Sautéed Diced Lamb with Scallion 465. 大蒜羊仔片 Sautéed Lamb Slices with Garlic 466. (东来顺)极品磨裆(生吃) Donglaishun Superior Lamb Slices (Raw) 467. (东来顺)手工切鲜羊肉 Donglaishun Hand Cutting Fresh Lamb Slices 468. (东来顺)特制肥羊肉 Donglaishun Special Rich Lamb Slices 469. (东来顺)特制羊后腿 Donglaishun Special Lamb Slices from the Back Leg of Lamb 470. (东来顺)特制羊肉片 Donglaishun Special Lamb Slices 471. (东来顺)特制羊上脑 Donglaishun Special Lamb Brain 472. (东来顺)特制羊尾 Donglaishun Special Lamb Tail 473. (东来顺)钻石级杜泊羊 Donglaishun Top Grade Lamb Slices 474. 干羊肉野山菌 Dried Lamb with Wild Truffles 475. 红焖羊排 Braised Lamb Chops with Soy Sauce 476. 红焖羊肉 Braised Lamb with Soy Sauce 477. 红烧羊肉 Braised Lamb in Brown Sauce 478. 回锅羊肉 Twice Cooked Lamb 479. 烤羔羊 Roast Lamb 480. 烤全羊 Roast Whole Lamb 481. 烤羊里脊 Roast Lamb Tenderloin
  • 40 482. 烤羊腿 Roast Lamb Leg 483. 卤酥羊腿 Marinated Lamb Leg 484. 蒙古手抓肉 Boiled Lamb, Mongolian Style 485. 清炖羊肉 Stewed Lamb in Clear Soup 486. 手扒羊排 Grilled Lamb Chops 487. 涮羊肉 Hot Pot, Mongolian Style 488. 铁板孜然羊肉 Lamb with Cumin Served on Sizzling Iron Plate 489. 小炒黑山羊 Stir-Fried Sliced Black Goat Meat 490. 羊宝 Sheep’s Testicle 491. 羊四宝 Four Delicacies from Lamb 492. 羊蝎子 Lamb Spine, Hotpot Style 493. 羊腰 Lamb Kidney 494. 支竹羊肉煲 Lamb and Rolls of Dried in Casserole 495. 纸包风味羊排 Lamb Chops Wrapped in Foil 496. 孜然羊肉 Stir-Fried Lamb with Cumin 禽蛋类 (Poultry and Eggs) 497. XO酱爆乳鸽脯 Sautéed Pigeon Breast in XO Sauce 498. 八宝鸭丁 Diced Duck with Eight Delicacies 499. 八珍发菜扒鸭 Braised Duck with Assorted Meat and Thread Moss 500. 巴蜀小炒鸡 Sautéed Chicken with Hot and Green Pepper
  • 41 501. 扒鸡腿 Grilled Chicken Legs 502. 扒芥香鸡胸 Grilled Chicken Breast Flavored with Mustard 503. 白椒炒鸡胗 Sautéed Chicken Gizzards with Pepper 504. 白菌炒蛋 Scrambled Eggs with Mushroom 505. 白灵菇鸡片 Sautéed Chicken Slices with Mushroom 506. 板栗焖仔鸡 Stewed Chicken with Chestnuts 507. 半口蘑蒸鸡 Steamed Chicken with Truffle 508. 北菇扒大鸭 Braised Duck with Dried Mushroom 509. 北菇云腿蒸乳鸽 Steamed Pigeon with Dried Mushroom and Ham 510. 北京烤鸭 Roast Duck, Beijing Style 511. 荸荠鸡片 Sautéed Chicken Slices with Water Chestnuts 512. 彩椒炒火鸭柳 Sautéed Roast Duck with Bell Pepper 513. 菜甫肉碎煎蛋 Pan-Fried Eggs with Minced Pork and Vegetables 514. 菜片乳鸽松 Sautéed Dried Pigeon Floss with Sliced Vegetables 515. 菜头烧板鹅 Braised Dried Goose and Lettuce Head 516. 菜远鸡球 Sautéed Chicken Balls with Green Vegetables 517. 参杞炖老鸭 Stewed Duck with Ginseng and Chinese Wolfberry 518. 茶香鸡 Tea Flavored Chicken 519. 柴把鸭 Steamed Duck with Bamboo Shoots and Ham 520. 潮州烧雁鹅 Roast Yane Goose, Chaozhou Style 521. 陈皮鸡 Tangerine-Flavored Chicken 522. 豉汁黄毛鸡 Sautéed Chicken in Black Bean Sauce
  • 42 523. 虫草炖老鸭 Stewed Duck with Aweto 524. 虫草炖乌鸡 Stewed Black-Boned Chicken with Aweto 525. 川东少妇鸡 Sautéed Chicken with Green Pepper and Black Bean Sauce, East Sichuan Style 526. 川式煎鹅肝 Fried Goose Liver, Sichuan Style 527. 川味红汤鸡 Braised Chicken in Spicy Sauce, Sichuan Style 528. 鹑蛋炒碎肉 Stir-Fried Minced Pork and Quail Egg 529. 葱花炒鸡蛋 Scrambled Eggs with Diced Scallion 530. 葱姜油淋鸡 Chicken with Scallion and Ginger Oil 531. 葱油鸡 Chicken with Scallion Oil 532. 脆皮鸡 Crispy Chicken 533. 脆皮乳鸽 Crispy Pigeonneau 534. 脆皮鸳鸯鸭 Crispy Duck Prepared and Served in Two Styles 535. 大盘麻辣鸡 Spicy Chicken 536. 大千鸡片 Sautéed Sliced Chicken in Light Chili Sauce 537. 大煮干丝 Braised Shredded Chicken with Ham and Dried Tofu 538. 蛋羹 Steamed Egg Custard 539. 蛋黄鸭卷 Duck Rolls with Egg Yolk 540. 蛋酥樟茶鸭 Smoked Duck with Egg Crust 541. 当红炸子鸡 Deep-Fried Chicken with Chili Pepper 542. 道口烧鸡 Roast Chicken, Daokou Style 543. 吊烧乳鸽王 Roast Superior Pigeonneau 544. 冬菜扣大鸭 Braised Duck with Preserved Vegetables in Bowels 545. 冬草花炖鹧鸪 Stewed Partridge with Aweto
  • 43 546. 冬瓜薏米煲老鸭 Stewed Duck with Winter Melon and Barley 547. 豆豉鹌鹑脯 Braised Quail Breast with Black Bean Sauce 548. 豆豉芦笋炒鸭柳 Sautéed Sliced Duck with Asparagus in Black Bean Sauce 549. 豆苗鸡片 Sautéed Sliced Chicken with Pea Sprouts 550. 翡翠鲍脯麒麟鸡 Braised Chicken with Sliced Abalone and Ham 551. 凤眼秋波鸭包 Deep-Fried Duck Rolls and Quail Eggs 552. 凤眼秋波芋艿 Deep-Fried Taro Roots and Quail Eggs 553. 芙蓉鸡片 Sautéed Sliced Chicken in Egg White 554. 符离集烧鸡 Roast Chicken, Fuliji Style 555. 富贵鸡 Steamed Chicken with Stuffing 556. 干贝芥菜鸡锅 Stewed Chicken with Scallops and Mustard Leaves 557. 干葱豆豉鸡煲 Stewed Chicken with Scallion and Black Bean Sauce In Casserole 558. 干锅鸡 Sautéed Chicken with Pepper in Iron Wok 559. 干锅鸡胗 Sautéed Chicken Gizzards in Iron Wok 560. 干锅排骨鸡 Griddle Spare Ribs and Chicken 561. 干锅手撕鸡 Griddle Hand-Shredded Chicken 562. 干烧鸡 Dry-Roast Chicken 563. 蛤蜊蒸蛋 Steamed Egg with Clams 564. 宫保鸡丁 Kung Pao Chicken 565. 枸杞浓汁烩凤筋 Braised Chicken Tendon with Chinese Wolfberry 566. 骨肉相连串 Chicken Kebabs
  • 44 567. 怪味鸡丝 Multi-Flavored Shredded Chicken 568. 广州文昌鸡 Sliced Chicken with Chicken Livers and Ham 569. 贵妃鸡 Deep-Fried Chicken 570. 荷包蛋 Poached Egg 571. 荷香蒸乳鸽 Steamed Pigeon Wrapped in Lotus Leaves 572. 黑椒焖鸭胗 Stewed Duck Gizzards with Black Pepper 573. 红酒烩鸽脯 Braised Pigeon Breast in Red Wine 574. 红曲鸭膀 Braised Duck Wings Seasoned with Red Yeast 575. 红烧石歧项鸽 Braised Pigeon in Soy Sauce 576. 鸿运蒸凤爪 Steamed Chicken Feet 577. 湖南鸡 Flavored Chicken, Hunan Style 578. 糊辣仔鸡 Chicken in Hot Sauce 579. 花旗参炖竹丝鸡 Stewed Tender Chicken with Ginseng 580. 淮杞爆乳鸽 Stir-Fried Pigeonneau and Chinese Wolfberry 581. 黄豆煮水鸭 Stewed Duck with Soy Beans 582. 黄油煎鸭肝 Butter-Fried Duck Liver 583. 烩鸭四宝 Braised Four Delicacies of Duck 584. 火爆川椒鸭舌 Stir-Fried Duck Tongues with Sichuan Chili 585. 火燎鸭心 Sautéed Duck Hearts 586. 火腿炒蛋 Scrambled Eggs with Ham 587. 鸡丁核桃仁 Sautéed Diced Chicken with Walnuts 588. 鸡肝炒蛋 Scrambled Eggs with Chicken Liver
  • 45 589. 鸡茸豆花 Braised Minced Chicken with Tofu Pudding 590. 鸡肉丸 Chicken Balls 591. 煎蛋 Omelet 592. 江米酿鸡 Stewed Chicken with Glutinous Rice 593. 江南百花鸡 Stuffed Chicken, Yangtze Delta Style 594. 姜葱霸皇鸡 Pan-Fried Chicken with Ginger and Scallion 595. 酱爆鸭片 Sautéed Sliced Duck in Soy Sauce 596. 酱鸡 Chicken in Brown Sauce 597. 椒麻鹌鹑腿 Braised Quail Legs with Pepper and Chili 598. 椒盐鸡 Chicken with Spiced Salt 599. 叫化鸡 Begger’s Chicken 600. 芥兰鸡 Sautéed Chicken with Chinese Broccoli 601. 金柠乳鸽脯 Sautéed Pigeonneau Breast with Lemon Sauce 602. 金钱鸡 Grilled Ham and Chicken 603. 金沙翅中 Fried Chicken Wings Coated with Egg Yolk 604. 金汤烩鸡脯 Stewed Chicken Breast in Pumpkin Soup 605. 金针云耳蒸鸡 Steamed Chicken with Lily Flowers and Fungus 606. 韭菜炒鸡蛋 Scrambled Eggs with Chinese Chives 607. 烤鸡 Roast Chicken 608. 可乐凤中翼 Braised Chicken Wings in Coke 609. 客家盐焗鸡 Salty Baked Chicken, Hakka Style
  • 46 610. 口水鸡 Steamed Chicken with Chili Sauce 611. 口水鸭肠 Duck Intestines with Chili Sauce 612. 老店烧鸭 Laodian Roast Duck 613. 荔茸鹅肝卷 Deep-Fried Goose Liver Roll with Taro 614. 莲藕辣香鸡球 Sautéed Spicy Chicken Meat Balls with Lotus Roots 615. 辽参扣鹅掌 Braised Goose Webs with Sea Cucumber 616. 龙凤琵琶豆腐 Steamed Tofu with Egg, Chicken and Shrimp 617. 芦笋鸡片 Sautéed Chicken Slices with Asparagus 618. 卤蛋 Marinated Egg in Soy Sauce 619. 罗定豆豉鸡 Braised Chicken in Black Bean Sauce 620. 罗汉扒大鸭 Grilled Duck with Assorted Vegetables 621. 罗汉鸭 Steamed Duck with Assorted Vegetables 622. 麻辣鹌鹑脯 Spicy Quail Breast 623. 麻辣鸡 Chicken with Chili and Chinese Pepper 624. 麻辣鸭胗 Duck Gizzard with Chili and Hot Pepper 625. 美极葱香鸡脆骨 Sautéed Chicken Gristle with Scallion and Maggi Sauce 626. 美极掌中宝 Sautéed Chicken Feet with Maggi Sauce 627. 蜜糖子姜鸡 Honeyed Chicken with Ginger Shoots 628. 蜜汁鸭胸 Honeyed Duck Breast 629. 蜜汁烟熏鸭肉卷 Honeyed Smoked Duck Rolls 630. 面鱼儿烧鸭 Roast Duck with Fish-Shaped Dough
  • 47 631. 魔芋烧鸭 Roast Duck with Konjak 632. 牡丹珠圆鸡 Chicken and Crab Roe with Shrimp Balls 633. 木须鸡 Muxu Chicken (Sautéed Sliced Chicken, Eggs and Black Fungus) 634. 南乳碎炸鸡 Fried Chicken with Fermented Tofu 635. 柠檬鸡 Fried Boneless Chicken in Lemon Sauce 636. 啤酒鸡 Stewed Chicken in Beer 637. 飘香手撕鸡 Hand-Shredded Chicken 638. 苹果咖喱鸡 Curry Chicken with Apple 639. 麒麟鸡 Steamed Sliced Chicken with Mushrooms and Vegetables 640. 汽锅虫草炖老鸭 Stewed Duck with Aweto in Boiler 641. 汽锅鸡翅 Stewed Chicken Wings in Boiler 642. 荠菜鸡片 Sautéed Sliced Chicken with Mustard Leaves 643. 千层耳丝 Shredded Pig Ear 644. 青瓜鸡丁 Sautéed Diced Chicken with Cucumber 645. 青椒鸭肠 Sautéed Duck Intestines with Green Pepper 646. 青椒鸭丁 Sautéed Diced Duck with Green Pepper 647. 清蒸全鸡 Steamed Whole Chicken 648. 清蒸全鸭 Steamed Whole Duck 649. 清蒸童子鸡 Steamed Spring Chicken 650. 全聚德烤鸭 Quanjude Roast Duck 651. 全蝎望京鸭 Fried Duck Meat with Scorpions 652. 雀巢鸭宝 Sautéed Diced Duck Meat in Taro Basket
  • 48 653. 赛海蜇拌火鸭丝 Shredded Roast Duck with White Fungus 654. 三杯鸡 Stewed Chicken with Ginger and Wine in Casserole 655. 三鲜鸭包芋艿 Deep-Fried Duck and Taro Rolls 656. 沙茶鸡煲 Braised Chicken with Satay Sauce in Casserole 657. 沙姜焗软鸡 Baked Salted Chicken with Ginger 658. 砂锅滑鸡 Stewed Chicken and Vegetables in Casserole 659. 上素炒鸽脯 Sautéed Pigeon Breast with Vegetables 660. 烧鸡肉串 Roast Chicken Kebabs 661. 烧鸭酥 Duck Meat Puff 662. 烧汁香煎鸽脯 Pan-Fried Pigeon Breast with Gravy 663. 生炒乳鸽松 Sautéed Dried Pigeonneau Floss 664. 生炒鸭松 Sautéed Minced Duck 665. 什菜鸡 Sautéed Chicken with Assorted Vegetables 666. 时菜炒鸽脯 Sautéed Pigeon Breast with Seasonal Vegetable 667. 时菜炒鸡片 Sautéed Sliced Chicken with Seasonal Vegetable 668. 时菜鹑蛋 Quail Egg with Seasonal Vegetable 669. 时蔬鸡片 Sautéed Chicken Slices with Seasonal Vegetable 670. 双冬辣鸡球 Spicy Chicken Meatballs with Mushrooms and Bamboo Shoots 671. 双冬鸭 Sautéed Duck with Mushrooms and Bamboo Shoots 672. 双椒爆鹅珍 Stir-Fried Goose Gizzard with Two Kinds of Peppers 673. 水晶鸭宝 Duck Delicacy Aspic
  • 49 674. 四川辣子鸡 Spicy Chicken, Sichuan Style 675. 四川樟茶鸭(配荷叶饼) Smoked Duck, Sichuan Style (Served with Lotus-Leaf-Shaped Pancake) 676. 松茸扒鹅肝 Grilled Goose Liver with Matsutake 677. 酥皮鸭丝盅 Crispy Shredded Duck Served in Bowl 678. 酥香鹌鹑 Crispy Quail 679. 酥炸鸡胸 Deep-Fried Crispy Chicken Breast 680. 酸梅鸭 Braised Duck with Plum Sauce 681. 糖醋鸡块 Chicken Braised in Sweet and Sour Sauce 682. 天麻炖乳鸽 Stewed Pigeon with Gastrodia Tuber 683. 甜酸鸡 Sweet and Sour Chicken 684. 甜酸鸡腿肉 Sweet and Sour Chicken Leg Meat 685. 铁板豆豉鸡 Chicken with Black Bean Sauce Served on Sizzling Iron Plate 686. 铁板掌中宝 Chicken Feet Served on Sizzling Iron Plate 687. 五香鸡 Multi-Flavored Chicken 688. 五香鸭子 Multi-Flavored Duck 689. 西兰花鸡片 Sautéed Chicken Slices with Broccoli 690. 虾酱炒鸡蛋 Scrambled Eggs with Shrimp Paste 691. 鲜蘑包公鸡 Braised Chicken with Fresh Mushrooms 692. 鲜人参炖土鸡 Braised Chicken with Ginseng 693. 咸鸭蛋 Salted Duck Egg 694. 香扒春鸡 Grilled Spring Chicken
  • 50 695. 香椿煎蛋 Fried Eggs with Chopped Chinese Toon Leaves 696. 香煎鹅肝 Pan-Fried Goose Liver 697. 香酱爆鸭丝 Sautéed Shredded Duck in Soy Sauce 698. 香辣炒板鸭 Sautéed Dried Duck with Spicy Sauce 699. 香辣鸭肝 Spicy Duck Liver 700. 香辣鸭心 Spicy Duck Heart 701. 香酥鸡王 Crispy Chicken 702. 香酥脱骨鸭 Crispy Boneless Duck 703. 香酥鸭荷叶夹 Duck Wrapped in Lotus Leaf 704. 香荽鸭翼 Sautéed Duck Wings with Coriander 705. 香熏鸭腰 Smoked Duck Kernel 706. 香熏鸭脯 Smoked Duck Breast 707. 蟹肉芙蓉蛋 Crab Meat with Egg White 708. 杏仁百花脆皮鸡 Crispy Chicken with Shrimp Paste and Almonds 709. 杏香橙花鸡脯 Sautéed Chicken Breast with Almonds in Orange Sauce 710. 雪豆鸡 Sautéed Chicken with Snow Peas 711. 熏鸡 Smoked Chicken 712. 鸭粒响铃 Fried Diced Duck 713. 芫爆鹌鹑脯 Stir-Fried Quail Breast with Coriander 714. 芫爆鸡片 Stir-Fried Chicken Slices with Coriander 715. 盐烤荷叶鸭 Salty Baked Duck Wrapped in Lotus Leaf
  • 51 716. 燕窝鸽蛋 Bird’s Nest with Pigeon Eggs 717. 腰果鸡丁 Sautéed Diced Chicken and Cashew Nuts 718. 野菌鹅肝 Sautéed Goose Liver with Mushrooms 719. 一鸡三吃 A Chicken Prepared and Served in Three Ways 720. 一品蒜花鸡 Top Class Chicken with Garlic 721. 樱桃汁煎鸭胸 Pan-Fried Duck Breast in Cherry Sauce 722. 油泼鸭心 Boiled Duck Heart in Oil 723. 鱼香鸡片 Yuxiang Chicken Slices (Sautéed with Spicy Garlic Sauce) 724. 鱼香碎米鸡 Yuxiang Diced Chicken (Sautéed with Spicy Garlic Sauce) 725. 芋茸香酥鸭 Deep-Fried Boneless Duck with Taro 726. 云腿骨香炒鸽片 Sautéed Sliced Pigeon with Ham 727. 糟蛋 Egg Preserved in Rice Wine 728. 糟溜鸭三白 Braised Sliced Duck, Duck Webs and Duck Livers in Rice Wine 729. 枣生栗子鸡 Stewed Chicken with Jujubes, Peanuts and Chestnuts 730. 炸芝麻鸭肝全蝎 Fried Duck Livers with Sesame Scorpions 731. 炸八块鸡 Fried Chicken (8 Pieces) 732. 炸鸡肝 Fried Chicken Gizzards 733. 汁烧鸡肉 Stewed Fried Chicken in Sauce 734. 芝麻鸡 Boiled Chicken with Sesame 735. 纸包鸡 Chicken Wrapped with Foil 736. 煮鸡蛋 Boiled Egg 737. 子姜鸡 Sautéed Chicken with Ginger Shoots 738. 子姜鸭 Sautéed Duck with Ginger Shoots 739. 子罗炒鸡片 Sautéed Sliced Chicken with Ginger and Pineapple
  • 52 其他肉类 (Other Meat) 740. 碧绿氽牛蛙 Sautéed Bullfrog with Green Vegetables 741. 茶树菇炒鹿片 Sautéed Venison Slices with Tea Plant Mushroom 742. 馋嘴蛙 Sautéed Bullfrog in Chili Sauce 743. 冬瑶花胶炖石蛙 Stewed Frog with Scallop and Fish Maw 744. 红烧家兔 Braised Rabbit with Soy Sauce 745. 红烧鹿肉 Braised Venison with Soy Sauce 746. 皇宫煎鹿柳 Pan-Fried Top Class Venison 747. 辣味红扒鹿筋 Spicy Grilled Venison Tendon 748. 笼仔剁椒牛蛙 Steamed Bullfrog with Chili Pepper 749. 麻辣鹿筋 Sautéed Venison Tendon with Spicy Sauce 750. 麻辣玉兔腿 Sautéed Rabbit Leg with Spicy Sauce 751. 泡椒牛蛙 Sautéed Bullfrog with Pickled Peppers 752. 山城血旺 Sautéed Eel with Duck Blood Curd 753. 水煮鹿里脊 Venison Tenderloin in Hot Chili Oil 754. 提篮鹿肉 Stewed Venison 755. 炸炒脆鹿柳 Deep-Fried Crispy Venison Tenderloin 菇菌类 (Mushrooms) 756. 鲍汁花菇 Braised Mushrooms in Abalone Sauce 757. 菜胆白灵菇 Braised Mushrooms and Green Vegetable 758. 菜胆杏包菇 Sautéed Green Vegetable with Mushrooms 759. 川菜白灵菇皇 Braised Mushrooms in Chili Sauce
  • 53 760. 豆苗羊肚菌 Braised Yellow Fungus with Pea Sprouts 761. 干贝鲜腐竹草菇 Braised Dried Scallops with Straw Mushrooms and Tofu Skin 762. 干锅茶树菇 Griddled Tea Plant Mushrooms 763. 蚝皇原汁白灵菇 Braised Mushrooms in Oyster Sauce 764. 荷塘焖什菌 Stewed Assorted Mushrooms with Lotus Root 765. 红烧白灵菇 Braised Mushrooms with Soy Sauce 766. 黄焖山珍菌 Stewed Mushrooms in Brown Sauce 767. 烩滑籽菇 Braised Mushrooms 768. 鸡油牛肝菌 Braised Boletus in Chicken Oil 769. 浓汤鱼丸煮山菌 Fish Ball and Mushrooms in Thick Soup 770. 清汤干贝鲜蘑 Consommé of Dried Scallops and Fresh Mushrooms 771. 三色鲍鱼菇 Sautéed Abalone Mushrooms and Vegetables 772. 砂锅三菌 Assorted Mushrooms in Casserole 773. 山菌烧豆腐 Braised Tofu with Mushrooms 774. 山菌时蔬钵 Mushroom and Vegetable Soup 775. 烧汁烩南野山菌 Braised Wild Mushrooms in BBQ Sauce 776. 双仙采灵芝 Sautéed Mushrooms with Broccoli 777. 双鲜扒鸡腿菇 Braised Mushrooms and Vegetables 778. 四宝菌烧素鸡 Braised Chicken-Flavored Tofu with Mushrooms 779. 松子香菇 Braised Chinese Mushrooms with Pine Nuts 780. 酥炸山菌 Deep-Fried Mushrooms 781. 酸辣炒姬菇 Sautéed Spicy Mushroom with Hot Pepper and Vinegar 782. 泰式煮什菌 Boiled Assorted Mushrooms, Thai Style
  • 54 783. 鲜蘑炒蜜豆 Sautéed Fresh Mushrooms with Sweetened Beans 784. 香草蒜茸炒鲜蘑 Sautéed Fresh Mushrooms with Mashed Garlic 785. 香菇扒菜胆 Braised Green Vegetable with Chinese Mushrooms 786. 野菌烧豆腐 Braised Tofu with Wild Mushrooms 787. 油焖香菇 Stewed Chinese Mushrooms 788. 鱼香牛肝菌 Yuxiang Boletus (Sautéed with Spicy Garlic Sauce) 鲍鱼类 (Abalone) 789. 百花鲍鱼卷 Steamed Abalone Rolls 790. 百花酿鲍片 Steamed Sliced Abalone with Egg White 791. 白灵菇扒鲍片 Sautéed Sliced Abalone with Mushrooms 792. 鲍鱼海珍煲 Braised Abalone and Seafood in Casserole 793. 鲍鱼烧牛头 Braised Abalone with Ox Head 794. 鲍鱼珍珠鸡 Steamed Glutinous Rice Mixed with Diced Abalone and Chicken 795. 碧绿鲍片 Braised Sliced Abalone with Green Vegetables 796. 碧绿香肘扣鲍片 Braised Sliced Abalone with Pig Knuckle and Green Vegetables 797. 碧绿原汁鲍鱼 Braised Abalone with Green Vegetables in Fumet 798. 锅粑鲍鱼 Abalone Sauce on Deep-Fried Rice Cake 799. 蚝皇扣干鲍 Braised Dried Abalone with Oyster Sauce in Bowl 800. 蚝皇鲜鲍片 Braised Fresh Abalone Slices with Oyster Sauce 801. 蚝毛金元鲍 Braised Abalone with Oyster Sauce
  • 55 802. 红烧鲍翅燕 Braised Abalone, Shark Fin and Bird’s Nest 803. 红烧鲍片 Braised Sliced Abalone with Soy Sauce 804. 红烧鲍鱼 Braised Abalone with Soy Sauce 805. 红烧南非鲍 Braised South-African Abalone with Soy Sauce 806. 金蟾望月 Braised Frog-Shaped Abalone 807. 金元鲍红烧肉 Braised Pork and Abalone with Soy Sauce 808. 龙井金元鲍 Braised Abalone with Longjing Tea Leaves 809. 美国红腰豆扣鲍片 Braised Sliced Abalone with American Kidney Beans 810. 浓汁鲍鱼 Braised Shredded Abalone in Thick Soup 811. 银芽炒鲍丝 Sautéed Shredded Abalone with Bean Sprouts 鱼翅类 (Shark Fins) 812. 白扒鱼翅 Braised Shark Fin in White Sauce 813. 鲍参翅肚羹 Shark Fin Soup with Shredded Abalone 814. 翅汤浸什菌 Braised Assorted Mushrooms in Shark Fin Soup 815. 川式红烧鱼翅 Braised Shark Fin, Sichuan Style 816. 干贝炖烧翅 Stewed Scallops in Shark Fin Soup 817. 干焅鱼翅 Stewed Shark Fin 818. 高汤鸡丝生翅 Shark Fin Soup with Shredded Chicken 819. 桂花炒鱼翅 Sautéed Shark Fin and Osmanthus 820. 海虎翅 Supreme Shark Fin Soup 821. 海鲜大煲翅 Braised Shark Fin and Seafood
  • 56 822. 红扒鱼翅 Braised Shark Fin with Soy Sauce 823. 红梅蟹粉炒桂花翅 Sautéed Shark Fin with Crab Meat and Chinese Herbs 824. 红烧大鲍翅 Braised Shark Fin with Soy Sauce 825. 红烧鸡丝翅 Braised Shark Fin with Shredded Chicken 826. 红烧排翅 Braised Superior Shark Fin with Soy Sauce 827. 红烧散翅 Braised Shark Fin with Soy Sauce 828. 花胶菜胆炖竹笙翅 Stewed Shark Fin with Fish Maw and Bamboo Fungus 829. 黄焖鱼翅 Stewed Shark Fin in Brown Sauce 830. 火龙燕液翅 Stewed Shark Fin and Bird’s Nest Served in Dragon Fruit 831. 鸡煲海虎翅 Braised Tiger Shark Fin in Chicken Soup 832. 鸡煲牙捡翅 Braised Shark Fin in Chicken Soup 833. 金山勾翅 Superior Shark Fin Soup 834. 金肘菜胆炖散翅 Stewed Shark Fin with Green Vegetables and Pig Knuckle 835. 鹿茸养生翅 Shark Fin Soup with Deer Antler 836. 木瓜炖翅 Shark Fin Soup with Papaya 837. 木瓜海虎翅 Supreme Shark Fin Soup with Papaya 838. 浓汤鸡煲翅(供3-5人用) Braised Shark Fin in Chicken Broth (Serves 3 to 5 Persons) 839. 浓汤鸡火翅 Shark Fin in Chicken Soup 840. 浓汤鱼肚烩散翅 Soup of Fish Maw and Shark Fin
  • 57 841. 浓汁鲍丝翅 Braised Shark Fin and Shredded Abalone 842. 浓汁三鲜鱼翅 Shark Fin Soup with Three Delicacies 843. 浓汁四宝鱼翅 Shark Fin Soup with Four Delicacies 844. 泡菜鱼翅羹 Shark Fin Soup with Pickles 845. 三丝翅羹 Braised Ham, Mushroom and Bamboo Shoot in Shark Fin Soup 846. 砂锅炒翅 Sautéed Shark Fin in Casserole 847. 砂锅肚丝翅 Braised Shredded Fish Maw and Shark Fin in Casserole 848. 砂锅菇丝翅 Braised Shredded Mushrooms and Shark Fin in Casserole 849. 砂锅鸡煲翅 Braised Shark Fin in Chicken Soup 850. 砂锅裙边翅 Braised Shredded Turtle Rim and Shark Fin in Casserole 851. 山东浓汁鱼翅捞饭 Braised Shark Fin in Thick Soup with Rice, Shandong Style 852. 松茸烩鱼翅 Braised Shark Fin with Mushrooms 853. 夏威夷木瓜炖翅 Stewed Shark Fin with Hawaiian Papaya 854. 蟹黄金钩翅 Braised Shark Fin with Crab Roe 855. 瑶柱鸡丝烩生翅 Braised Shark Fin with Shredded Chicken and Scallops 856. 原罐小排翅 Shark Fin Soup in Pottery 857. 至尊蟹黄干捞翅 Sautéed Shark Fin with Crab Roe 858. 竹笙笋鸡丝翅 Braised Shark Fin Soup with Shredded Chicken and Bamboo Fungus 海鲜类 (Seafood) 859. XO酱爆北极裙 Stir-Fried Fringe Shell with XO Sauce 860. XO酱花枝片 Sautéed Sliced Cuttlefish with XO Sauce 861. XO酱莲藕炒海螺片 Sautéed Sliced Sea Whelks and Lotus Root with XO Sauce 862. XO酱虾子肉松茄子煲 Braised Eggplant with Shrimps and Pork Floss with XO Sauce in Casserole 863. XO酱鲜椒煎带子 Fried Scallops with XO Sauce and Fresh Pepper 864. XO酱银杏果百合炒虾仁 Sautéed Shrimp with Lily Bulbs and Gingko with XO Sauce 865. 澳带烩鱼肚 Braised Australian Fish Maw with Scallops 866. 澳洲龙虾(刺身/上汤焗/椒 盐) Australian Lobster (Sashimi/Baked in Consimé/Fried with Spiced Salt) 867. 扒鲍鱼菜心 Sautéed Abalone with Cole Heart 868. 扒四宝 Sautéed Four Delicacies
  • 58 869. 扒鱼肚白菜心 Sautéed Fish Maw with Chinese Cabbage Heart 870. 扒鱼肚油菜心 Sautéed Fish Maw with Green Vegetable 871. 白扒鱼肚 Braised Fish Maw in Cream Sauce 872. 白灵菇韭黄炒鳕鱼球 Sautéed Codfish Balls with Mushrooms and Chives 873. 白灵菇扣裙边 Braised Mushrooms with Turtle Rim in Bowl 874. 白玉蒸扇贝 Steamed Scallops with Tofu 875. 白汁拆烩鲢鱼头 Stewed Silver Carp Head in Cream Sauce 876. 白汁炒鱼唇 Sautéed Fish Snout in Cream Sauce 877. 白汁煎封银鳕鱼 Pan-Fried Codfish in Cream Sauce 878. 白汁烧裙边 Stewed Turtle Rim in Cream Sauce 879. 白灼花枝片 Boiled Sliced Cuttlefish 880. 白灼生中虾 Boiled Simmered Prawns 881. 白灼虾 Boiled Prawns 882. 百合虾球 Sautéed Prawn with Lily Bulbs 883. 百花酿辽参 Steamed Sea Cucumber Stuffed with Minced Shrimp 884. 百花酿露笋 Steamed Asparagus with Minced Shrimp 885. 百花酿蟹钳 Fried Crab Claws Stuffed with Minced Shrimp 886. 板栗烧鳝段 Braised Eel with Chestnuts 887. 鲍汁扒鲍贝 Braised Abalone in Abalone Sauce 888. 鲍汁扒裙边 Braised Soft Turtle Rim in Abalone Sauce 889. 鲍汁北菇鹅掌 Braised Goose Webs and Black Mushrooms in Abalone Sauce
  • 59 890. 鲍汁葱烧辽参 Braised Sea Cucumber in Abalone Sauce 891. 鲍汁豆腐 Braised Tofu in Abalone Sauce 892. 鲍汁鹅肝 Braised Goose Liver in Abalone Sauce 893. 鲍汁鹅掌扣辽参 Braised Sea Cucumber and Goose Webs in Abalone Sauce 894. 鲍汁海鲜烩饭 Seafood and Rice in Abalone Sauce 895. 鲍汁花菇烧鹅掌 Braised Goose Webs and Mushrooms in Abalone Sauce 896. 鲍汁花胶扣辽参 Braised Sea Cucumber and Fish Maw in Abalone Sauce 897. 鲍汁鸡腿菇 Braised Mushrooms in Abalone Sauce 898. 鲍汁煎鹅肝 Pan-Fried Goose Liver (Foie Gras) in Abalone Sauce 899. 鲍汁扣白灵菇 Braised Mushrooms in Abalone Sauce 900. 鲍汁扣鹅掌 Braised Goose Webs in Abalone Sauce 901. 鲍汁扣花胶皇 Braised Fish Maw in Abalone Sauce 902. 鲍汁扣辽参 Braised Sea Cucumber in Abalone Sauce 903. 鲍汁扣三宝 Braised Sea Cucumber, Goose Webs and Mushrooms in Abalone Sauce 904. 鲍汁牛肝菌 Braised Boletus in Abalone Sauce 905. 爆炒鳝鱼丝 Stir-Fried Shredded Eel 906. 北极贝刺身 Scallops Sashimi 907. 碧绿干烧澳带 Dry-Braised Australian Scallops with Green Vegetabus 908. 碧绿椒麻鱼肚 Braised Fish Maws with Green Vegetables, Pepper and Chili 909. 碧绿鲜带子 Braised Scallops with Green Vegetables
  • 60 910. 避风塘焗鱼云 Braised Fish Head, Fishermen’s Style 911. 冰糖甲鱼 Steamed Turtle in Rock Sugar Soup 912. 菠萝松仁虾肉 Sautéed Shrimp with Pineapple and Pine Nuts 913. 菠萝虾球 Sautéed Prawn with Pineapple 914. 菜胆肘子炖海中宝 Stewed Fish Maw, Sea Cucumber and Ham with Green Vegetable 915. 菜心扒鱼圆 Braised Fish Balls with Vegetable Heart 916. 菜远石斑球 Sautéed Sea Bass Balls with Green Vegetable 917. 菜远虾球 Sautéed Prawn Balls with Green Vegetable 918. 草鱼(干烧/清蒸/水煮/酸菜) Grass Carp (Dry-Braised / Steamed / Boiled in Hot Chili Oil / Sautéed with Pickled Cabbage) 919. 炒大蛤 Sautéed Fresh Clams 920. 炒山瓜仔 Stir-Fried Baby Clams 921. 炒小卷 Sautéed Squid Rolls 922. 炒蟹 Sautéed Crab 923. 豉椒焗龙虾 Braised Lobster with Peppers in Black Bean Sauce 924. 豉椒鳗鱼丝 Sautéed Shredded Eel with Peppers in Black Bean Sauce 925. 豉椒鱿鱼 Sautéed Squid with Peppers in Black Bean Sauce 926. 豉油王蒸鲈鱼 Steamed Perch with Black Bean Sauce 927. 豉汁炒大蚬 Sautéed Clam with Black Bean Sauce 928. 豉汁炒青口 Sautéed Mussel with Black Bean Sauce 929. 豉汁炒三鲜 Sautéed Assorted Seafood with Black Bean Sauce 930. 豉汁豆腐蒸带子 Steamed Scallop and Tofu in Black Bean Sauce 931. 豉汁煎焗塘虱 Pan-Fried Catfish with Black Bean Sauce
  • 61 932. 豉汁蒸白鳝 Steamed Eel with Black Bean Sauce 933. 豉汁蒸九孔 Steamed Abalone with Black Bean Sauce 934. 豉汁蒸石斑(桂鱼/左口鱼/鲈鱼/ 加吉鱼/鳟鱼) Steamed Fish with Black Bean Sauce (Sea Bass / Mandarin / Flatfish / Perch / Sea Bream / Bull Trout) 935. 翅汤青瓜虾球 Cucumber and Prawn in Shark Fin Soup 936. 虫草蒸裙边 Steamed Turtle Rim with Aweto 937. 川归烧酒虾 Stewed Shrimp with Liquor and Herbs 938. 川味石斑球 Halibut Balls, Sichuan Style 939. 川汁烧白鳝 Stewed Eel in Gravy, Sichuan Style 940. 串串辣子虾 Shrimp Kebab with Spicy Sauce 941. 莼菜鲈鱼烩 Stewed Perch with Water Shield Leaves 942. 刺参扣鸭掌 Braised Duck Webs with Sea Cucumber 943. 葱爆海参条 Stir-Fried Sea Cucumber with Scallion 944. 葱姜肉蟹 Sautéed Crab with Ginger and Scallion 945. 葱姜生蚝 Sautéed Oyster with Ginger and Scallion 946. 葱烤银鳕鱼 Grilled Codfish with Scallion 947. 葱焅河鲫鱼 Braised Crucian Carp with Scallion 948. 葱烧海参 Braised Sea Cucumber with Scallion 949. 葱烧海参鲍鱼 Braised Sea Cucumber and Abalone with Scallion 950. 葱烧海参牛蹄筋 Braised Sea Cucumber and Beef Tendon with Scallion 951. 葱烧鳗鱼 Braised Eel with Scallion 952. 葱烧梅花参 Braised Sea Cucumber with Scallion 953. 葱烧鱼片 Braised Sliced Fish with Scallion
  • 62 954. 葱油活桂鱼 Steamed Mandarin Fish with Scallion Oil 955. 葱油九孔 Abalone in Scallion Oil 956. 葱油泼多宝鱼 Steamed Turbot with Scallion Oil 957. 葱油泼石斑鱼 Steamed Sea Bass with Scallion Oil 958. 葱油泼牙片鱼 Steamed Turbot with Scallion Oil 959. 醋椒活草鱼 Steamed Grass Carp with Vinegar and Pepper 960. 醋椒活桂鱼 Steamed Mandarin Fish with Vinegar and Pepper 961. 醋溜蟹 Sautéed Crabs with Sour Sauce 962. 醋烹石斑(桂鱼/左口鱼/鲈鱼/加 吉鱼/鳟鱼) Fried Fish with Vinegar Sauce (Sea Bass / Mandarin / Flatfish / Perch / Sea Bream / Bull Trout) 963. 脆皮全鱼 Crispy Whole Fish 964. 脆炸桂鱼 Fried Crispy Mandarin Fish 965. 大扇贝(蒜茸粉丝蒸/豆豉蒸/ 剁椒芋丝蒸) Scallops(Steamed with Garlic and Vermicelli/Steamed with Black Bean Sauce/Steamed with Chopped Chili Pepper and Chinese Yam) 966. 大蒜烧白鳝 Braised Eel with Garlic 967. 蛋花炒鱼肚 Sautéed Fish Maw with Scrambled Egg 968. 蛋黄明虾 Fried Prawns Coated with Egg Yolk 969. 顶级6头鲍/王府极品鲍/王府一 品鲍 Braised Supreme Abalone 970. 东古一品螺 Sautéed Whelks in Soy Sauce 971. 东坡银鳕鱼 Dongpo Steamed Codfish with Preserved Vegetables 972. 冬菜银鳕鱼 Steamed Codfish with Preserved Vegetables 973. 冬草花炖海星 Stewed Starfish with Aweto 974. 豆瓣酱鲜鱿 Sautéed Squid with Soy Bean Paste
  • 63 975. 豆瓣鲈鱼 Braised Perch in Soy Bean Paste 976. 豆瓣全鱼 Whole Fish Dressed with Spicy Bean Sauce 977. 豆瓣烧大黄鱼 Braised Yellow Croaker in Bean Sauce 978. 豆豉大龙虾 Sautéed Lobster with Black Bean Sauce 979. 豆豉虾球 Fried Prawn with Black Bean Sauce 980. 豆腐烧鱼 Braised Fish with Tofu 981. 豆酱炒肉蟹 Sautéed Crab with Soy Bean Paste 982. 豆酱炒珍宝蟹 Sautéed Jumbo Crab with Soy Bean Paste 983. 豆苗大虾 Sautéed Prawns with Pea Sprouts 984. 豆苗虾仁 Sautéed Shrimp with Pea Sprouts 985. 豆酥鳕鱼 Steamed Codfish with Savory Crispy Beans 986. 多宝鱼(清蒸/豉汁蒸/过桥) Turbot (Steamed/Steamed with Black Bean Sauce/Boiled) 987. 剁椒鱼头 Sautéed Fish Head with Diced Spicy Pepper 988. 翡翠金银玉带 Sautéed Scallops and Greens 989. 翡翠虾球 Sautéed Prawn with Greens 990. 翡翠虾仁 Sautéed Shrimp with Greens 991. 沸腾鱼 Boiled Fish in Chili Oil 992. 凤城煎鱼脯 Fried Salted Fish Fillets 993. 佛跳墙 Fotiaoqiang (Steamed Abalone with Shark Fin and Fish Maw in Broth)
  • 64 994. 芙蓉三鲜 Three Delicacies with Egg White 995. 干锅香辣虾 Griddled Spicy Crab 996. 干火焅大虾 Stewed Shrimp 997. 干煎带鱼 Deep-Fried Hair Tail 998. 干煎龙利 Pan-Fried Flounder 999. 干烧大虾 Dry-Braised Prawn with Ham and Asparagus 1000. 干烧桂鱼 Dry-Braised Mandarin Fish 1001. 干烧虾球 Dry-Braised Prawn 1002. 干烧虾仁 Sautéed Shrimp 1003. 干烧牙片鱼 Dry-Braised Turbot 1004. 干炸多春鱼 Deep-Fried Shisamo 1005. 港式脆皮虾 Crispy Shrimps, Hong Kong Style 1006. 羔蟹(花雕酒蒸/姜葱炒/椒盐) Green Crab (Steamed in Yellow Wine/ Sautéed with Ginger and Scallion/ Sautéed with Spices) 1007. 高汤京葱扒刺参 Braised Sea Cucumber with Scallion in Soup Stock 1008. 鸽蛋烧裙边 Braised Turtle Rim with Pigeon Eggs 1009. 宫保大虾肉 Kung Pao Supreme Shrimp 1010. 宫保带子 Kung Pao Scallops 1011. 宫保凤尾虾 Kung Pao Phoenix Tail Prawns 1012. 宫保虾球 Kung Pao Prawn 1013. 宫保虾仁 Kung Pao Shrimp
  • 65 1014. 宫保鲜带子 Kung Pao Scallops 1015. 宫保鱿鱼 Kung Pao Squid 1016. 枸杞蒸裙边 Steamed Turtle Rim in Chinese Wolfberry 1017. 咕噜明虾球 Sweet and Sour Prawn 1018. 咕噜石斑球 Sweet and Sour Sea Bass Balls 1019. 怪味海参 Multi-Flavored Sea Cucumber 1020. 灌肠虾球 Juicy Prawn Balls 1021. 罐焖裙边 Braised Turtle Rim in Crock 1022. 罐焖鸭丝鱼翅 Stewed Shredded Duck with Shark Fin Crock 1023. 桂花炒干贝 Sautéed Scallops with Osmanthus 1024. 桂花炒肉蟹 Sautéed Hard-Shell Crab with Osmanthus 1025. 桂花炒珍宝蟹 Sautéed Jumbo Crab with Osmanthus 1026. 桂鱼(干烧/清蒸/酸汤/椒盐) Mandarin Fish (Dry-Braised/Steamed/Boiled in Sour Stock/Sautéed with Spiced Salt) 1027. 桂鱼(清蒸/油浸/松子炸) Mandarin Fish (Steamed/Boiled in Chili Oil/Fried with Pine Nuts) 1028. 桂鱼(清蒸/水煮/干烧/红烧) Mandarin Fish(Steamed/Boiled in Chili Oil, Dry- Braised, Braised with Soy Sauce) 1029. 锅巴海三鲜 Sizzling Assorted Seafood with Crispy Rice 1030. 锅仔木瓜浸鱼片 Braised Fish Slices with Papaya 1031. 锅仔雪菜鲈鱼 Stewed Perch with Preserved Vegetable
  • 66 1032. 锅仔鱼籽 Stewed Fish Roe 1033. 果仁生汁脆皮虾球 Crispy Prawn with Nuts 1034. 果汁银元带子 Sautéed Scallops with Fruit Juice 1035. 海参鹅掌煲 Braised Goose Webs with Sea Cucumber in Casserole 1036. 海参锅巴 Sautéed Sea Cucumber with Crispy Rice 1037. 海鲜脆皮豆腐 Crispy Tofu with Seafood 1038. 海鲜豆腐 Braised Tofu with Seafood 1039. 海鲜粉丝煲 Assorted Seafood with Vermicelli in Casserole 1040. 海鲜汁扒大虾 Grilled Prawns with Seafood Sauce 1041. 海鲜盅 Seafood Soup 1042. 海竹笙煮双鲜 Boiled Seafood with Bamboo Fungus 1043. 杭椒虾爆鳝 Stir-Fried Eel and Prawns with Green Pepper 1044. 蚝皇鲍鱼 Braised Abalone in Oyster Sauce 1045. 蚝黄煎银鳕鱼 Pan-Fried Codfish in Oyster Sauce 1046. 蚝油鲍脯 Sautéed Sliced Abalone in Oyster Sauce 1047. 蚝油小鲍 Sautéed Abalone with Oyster Sauce 1048. 蚝汁扣鱼肚 Braised Fish Maw in Oyster Sauce 1049. 蚝汁辽参扣鸭掌 Braised Sea Cucumber with Duck Webs in Oyster Sauce 1050. 核桃 虾球 Walnut Shrimp
  • 67 1051. 黑椒蚕豆炒双鲍 Sautéed Abalone with Black Pepper and Broad Beans 1052. 黑椒炒甲鱼 Sautéed Turtle with Black Pepper Sauce 1053. 黑椒鳝球 Sautéed Eel Balls with Black Pepper 1054. 黑椒鲜贝 Sautéed Scallops with Black Pepper 1055. 红花蟹(潮式冻蟹/清蒸/姜葱 炒) Spotted Sea Crab (Cold, Chaozhou Style/Steamed/Stir-Fried with Ginger and Scallion) 1056. 红花汁烩海鲜 Braised Seafood in Saffron Sauce 1057. 红烧长江鲥鱼 Braised Hilsa Herring Fish with Soy Sauce 1058. 红烧带鱼 Braised Hairtail with Soy Sauce 1059. 红烧甲鱼 Braised Turtle with Soy Sauce 1060. 红烧牛头扣辽参 Braised Sea Cucumber and Ox Head with Soy Sauce 1061. 红烧石斑(桂鱼/左口鱼/鲈鱼/加 吉鱼/鳟鱼) Braised Fish in Brown Sauce (Sea Bass/ Mandarin/Flatfish/Perch/ Sea Bream or Bull trout) 1062. 红烧乌参 Braised Sea Cucumber with Soy Sauce 1063. 红烧小黄鱼豆腐 Braised Baby Yellow Croakers and Tofu with Soy Sauce 1064. 红鲟米糕 Steamed Red Sturgeon with Glutinous Rice 1065. 红油鱼肚 Fish Maw in Chili Oil 1066. 猴头菇扒鱼唇 Braised Fish Snout with Mushrooms 1067. 湖南虾 Shrimps, Hunan Style 1068. 糊辣基围虾 Fried Shrimps with Hot Pepper 1069. 花椒甲鱼 Turtle with Sichuan Pepper Corns 1070. 淮山圆肉炖甲鱼 Stewed Turtle with Yam and Longan
  • 68 1071. 黄扒鱼肚 Braised Fish Maw 1072. 黄金雪蛤酿蟹盖 Baked Crab Shell Stuffed with Hasma and Salted Egg Yolk 1073. 黄酒脆皮虾仁 Crispy Shrimp with Rice Wine Sauce 1074. 黄立仓(豉汁蒸/干煎/红烧) Pomfret (Steamed in Black Bean Sauce/Pan-Fried /Braised with Soy Sauce) 1075. 鸡茸鱼翅 Shark Fin with Minced Chicken 1076. 鸡汤菜胆鱼肚 Fish Maw with Green Vegetable in Chicken Soup 1077. 咭汁鱼片 Sautéed Sliced Fish in Tomato Sauce 1078. 家常臊子海参 Home-Made Sea Cucumber and Minced Pork with Chili Bean Paste 1079. 家常鱼头锅 Home-Style Fish Head Hotpot 1080. 家乡鳝鱼 Home-Style Eel 1081. 家乡小炒皇 Home-Style Squid, Shrimps and Vegetables 1082. 甲鱼(淮杞炖/清炖/干锅/泡 饼) Turtle(Steamed with Chinese Wolfberry, Stewed, Griddled/ Served with Pancake) 1083. 甲鱼烧肉 Braised Turtle with Diced Pork 1084. 煎鲳鱼 Pan-Fried Pomfret 1085. 煎烹虾仁 Fried and Simmered Shrimp 1086. 煎银鳕鱼 Pan-Fried Codfish Fillet 1087. 姜葱炒龙虾 Sautéed Lobster with Ginger and Scallion 1088. 姜葱酥炸生蠔 Pan-Fried Oyster with Ginger and Scallion 1089. 姜丝鱼片 Braised Sliced Fish with Ginger 1090. 酱爆龙虾 Stir-Fried Lobster with Soy Bean Paste 1091. 酱野菌炒胭脂蚌 Sautéed Mussel and Mushrooms with Soy Bean Paste
  • 69 1092. 酱油蟹 Crab with Soy Bean Paste 1093. 椒香鳝段 Sautéed Eel with Peppers 1094. 椒盐大虾球 Prawn with Spiced Salt 1095. 椒盐吊片 Cuttlefish with Spiced Salt 1096. 椒盐基围虾 Shrimp with Spiced Salty 1097. 椒盐头爪 Lobster Head and Claws with Spiced Salt 1098. 椒盐蟹 Crab with Spiced Salt 1099. 椒盐鳕鱼 Codfish with Spiced Salt 1100. 椒盐鱿鱼 Squid with Spiced Salt 1101. 椒盐有头虾 Shrimp with Heads with Spiced Salt 1102. 芥兰虾 Sautéed Shrimp with Chinese Broccoli 1103. 芥兰鲜鱿 Sautéed Squid with Chinese Broccoli 1104. 芥末虾球 Sautéed Prawn Topped with Wasabi 1105. 金沙玉米虾 Sautéed Shrimp with Corn and Egg Yolk 1106. 金丝虾球 Braised Shrimp 1107. 金蒜脆鳝球 Deep-Fried Eel Balls with Garlic 1108. 金银蒜蒸大花虾 Steamed Prawns with Garlic 1109. 京葱扣辽参 Braised Sea Cucumber with Scallion 1110. 京葱虾籽烧辽参 Sautéed Sea Cucumber with Shrimp Roe and Scallion
  • 70 1111. 京酱龙虾球 Lobster Balls in Sweet Bean Sauce 1112. 九重鲜鲍 Sautéed Fresh Abalone with Basil 1113. 韭菜炒河虾 Sautéed Shrimp with Chinese Chives 1114. 韭黄鳝片 Sautéed Sliced Eel with Chives 1115. 韭王花枝片 Sautéed Cuttlefish with Chive 1116. 韭王象拔蚌 Sautéed Geoduck Clam with Chive 1117. 韭香武昌鱼 Wuchang Fish with Chinese Chives 1118. 菊花乌龙烩鱼肚 Stewed Fish Maw with Chrysanthemum and Oolong Tea 1119. 咖喱串烧生中虾 Curry Prawn Kebab 1120. 咖喱焗大虾 Baked Prawns in Curry 1121. 咖喱焗肉蟹 Baked Hard-Shell Crab in Curry 1122. 咖喱焗鲟 Baked Sturgeon in Curry 1123. 咖喱焗珍宝蟹 Baked Jumbo Crab in Curry 1124. 咖喱虾 Shrimp in Curry 1125. 咖喱蟹煲 Curry Crab in Casserole 1126. 烤鲶鱼 Roast Fresh Catfish 1127. 辣炒墨鱼竹百叶 Sautéed Spicy Cuttlefish and Tofu Skin 1128. 辣酱蒸鲜鱿 Steamed Squid with Chili Sauce 1129. 辣酒煮花蟹 Boiled Crab with Chili and Liquor 1130. 辣汁串烧鱼 Barbequed Fish Kebab with Chili Sauce 1131. 辣子干贝 Sautéed Scallops with Spicy Sauce
  • 71 1132. 辣子虾仁 Sautéed Shrimp with Spicy Sauce 1133. 兰花大虾球 Prawn with Chinese Broccoli 1134. 兰花双味虾仁 Sautéed Shelled Shrimp with Broccoli in Two Flavors 1135. 榄仁炒鱼环 Sautéed Minced Dace with Olives 1136. 老醋蛰头 Jellyfish with Black Vinegar 1137. 粒香富贵蟹 Sautéed Crab Meat Coated with Egg Yolk 1138. 龙须蟹枣 Fried Crab Meat 1139. 鲈鱼(清蒸/红烧/锅仔泡椒 煮) Perch (Steamed/Braised with Soy Sauce/Stewed with Marinated Chili) 1140. 鹭香焗生中虾 Baked Prawns with Mixed Flavor 1141. 麻辣响螺片 Sautéed Sliced Sea Whelks with Spicy Sauce 1142. 麻婆龙虾仔 Mapo Baby Lobster(Braised in Chili Sauce) 1143. 马鲛鱼 Pan-Fried Mackerel 1144. 马拉盏炒鱿鱼 Sautéed Squid with Shrimp Paste 1145. 米酱炒蛏肉 Sautéed Fresh Clam with Seasoning 1146. 蜜豆百合炒鱼菘 Sautéed Fish Floss with Sweetened Beans and Lily Bulbs 1147. 蜜桃水晶丸 Deep-Fried Shrimp Balls in Peach Sauce 1148. 蜜汁蒸鲈鱼 Steamed Perch Fillet in Honey Sauce 1149. 墨鱼丸 Cuttlefish Balls 1150. 墨鱼仔烧肉 Baby Cuttlefish with Diced Pork 1151. 木瓜腰豆煮海参 Stewed Sea Cucumber with Kidney Beans and Papaya 1152. 木瓜鱼翅 Shark Fin with Papaya
  • 72 1153. 奶油焗龙虾 Baked Lobster with Cream 1154. 奶油石头焗生中虾 Stone-Baked Prawns with Cream 1155. 南非小赤龙(蒜茸蒸/芝士牛 油焗) South-Africa Baby Red Lobster(Steamed with Garlic/Baked with Cheese and Butter) 1156. 腩肉烧梅参 Braised Pork Tenderloin with Search Cucumber 1157. 鲶鱼烧茄子 Braised Cat Fish with Eggplant 1158. 柠檬虾球 Lemon-Flavored Prawns 1159. 浓汤裙边 Turtle Rim in Thick Soup 1160. 浓汤四宝 Seafood Soup 1161. 浓汤鱼唇 Braised Fish Snout Soup 1162. 浓汁木瓜鱼肚 Fish Maw and Papaya Soup 1163. 浓汁三鲜 Assorted Seafood Soup 1164. 浓汁鱼唇 Fish Snout Soup 1165. 浓汁鱼肚 Braised Fish Maw Soup 1166. 泡椒甲鱼 Turtle with Pickled Peppers 1167. 奇异果炒花枝 Sautéed Sliced Cuttlefish with Kiwi 1168. 千层酥烤鲜贝 Baked Scallop Mille Feuille 1169. 茄汁虾仁 Sautéed Shrimp with Tomato Sauce 1170. 青瓜肉松煮鱼肚 Stewed Fish Maw with Minced Pork 1171. 青蒜豆油烧石斑(桂鱼/左口鱼/ 鲈鱼/加吉鱼/鳟鱼) Braised Fish with Green Garlic (Sea Bass/ Mandarin/Flatfish/Perch/ Sea Bream/Bull Trout) 1172. 青元烩鲜虾 Braised Prawns with Peas
  • 73 1173. 清炒鲍贝 Sautéed Abalone and Scallops 1174. 清炒贝仁 Sautéed Scallops 1175. 清炒大龙虾 Sautéed Lobster 1176. 清炒鳝糊 Sautéed Shredded Eel 1177. 清炒水晶河虾仁 Sautéed River Shrimp 1178. 清炒虾仁 Sautéed Shrimp 1179. 清炖甲鱼汤 Stewed Turtle in Clear Stock 1180. 清汤蟹肉 Crab Meat in Clear Stock 1181. 清汤竹荪海参 Consommé of Bamboo Fungus and Sea Cucumbers 1182. 清蒸白鳝 Steamed Eel 1183. 清蒸大闸蟹 Steamed Dazha Crabs 1184. 清蒸桂鱼 Steamed Mandarin Fish 1185. 清蒸甲鱼 Steamed Turtle 1186. 清蒸龙利 Steamed Flounder 1187. 清蒸石斑(桂鱼/左口鱼/鲈鱼/加 吉鱼/鳟鱼) Steamed Fish (Sea Bass / Mandarin/Flatfish / Perch / Sea Bream / Bull Trout) 1188. 清蒸石斑鱼 Steamed Sea Bass 1189. 清蒸蒜蓉带子 Steamed Scallop with Mashed Garlic 1190. 清蒸武昌鱼 Steamed Wuchang Fish 1191. 清蒸闸蟹 Steamed River Crab 1192. 全家福 Stewed Assorted Delicacies 1193. 肉末辽参 Braised Sea Cucumber with Minced Pork
  • 74 1194. 肉蟹(姜葱炒/清蒸/椒盐) Hard-Shell Crab(Stir-Fried with Ginger and Scallion/Steamed/ Fried with Spiced Salt) 1195. 如意鳗卷 Fried Eel Rolls 1196. 如意炸白鳝 Fried Eel 1197. 软炸虾仁 Light-Fried Shrimp 1198. 赛螃蟹 Crab-Flavored Fish 1199. 三杯鳗鱼 Eel with Ginger and Wine Sauce 1200. 三杯中卷 Squid Rolls with Ginger and Wine Sauce 1201. 三鲜海参 Braised Sea Cucumber with Three Delicacies 1202. 沙律明虾球 Shrimp Salad 1203. 砂锅豉香鳝 Braised Eel in Black Bean Sauce in Casserole 1204. 砂锅鱼头 Braised Fish Head in Casserole 1205. 山东海参 Sea Cucumber Soup, Shandong Style 1206. 山东家常焖桂鱼 Braised Mandarin Fish in Brown Sauce, Shandong Style 1207. 扇贝(蒜茸蒸/XO炒/豉汁蒸) Scallop with Shell (Steamed with Garlic/Sautéed with XO Sauce/ Steamed with Black Bean Sauce) 1208. 扇形鱼糕 Fan-Shaped Fish Paste 1209. 上海油爆虾 Stir-Fried Shrimps, Shanghai Style 1210. 上汤焗龙虾 Baked Lobster in Thick Stock 1211. 烧海参裙边 Braised Sea Cucumber and Turtle Rim 1212. 烧海参蹄筋 Braised Sea Cucumber and Pork Tendon
  • 75 1213. 烧烤鲈鱼片 Char-Grilled Perch Fillet 1214. 烧三鲜 Braised Sliced Abalone, Fish Maw and Chicken 1215. 烧山药海参 Braised Sea Cucumber with Chinese Yam 1216. 烧虾球海参 Stewed Sea Cucumber and Shrimp Balls 1217. 烧汁鳗鱼条 Sautéed Eel in Spicy Sauce 1218. 深海鲽鱼头(剁椒/葱油) Braised Flatfish Head (with Hot Red Peppers/ Scallion Oil) 1219. 生炒鳗片 Sautéed Sliced Eel 1220. 生焗海参煲 Braised Sea Cucumber in Casserole 1221. 生焗鱼头 Braised Fish Head in Casserole 1222. 生蒸龙虾 Steamed Lobster 1223. 什烩干贝 Sautéed Scallops with Assorted Vegetables 1224. 什烩虾 Braised Shrimps with Vegetables 1225. 石钵XO酱水晶粉 Braised Glazed Starch Sheets with XO Sauce in Stone Pot 1226. 石钵蟹黄豆腐 Stewed Crab Roe and Tofu in Stone Pot 1227. 时菜鱿鱼 Stir-Fried Squid with Seasonal Vegetable 1228. 时菜鱼片 Stir-Fried Sliced Fish with Seasonal Vegetable 1229. 双菇鲜带子 Sautéed Fresh Scallop with Mushrooms 1230. 双味软炸鲜贝 Fried Scallop in Two Flavors 1231. 双虾海参煲 Sea Cucumber and Shrimp in Casserole 1232. 水晶虾仁 Sautéed Shrimp 1233. 水煮明虾 Poached Prawns in Chili Oil
  • 76 1234. 水煮鲜鱿 Poached Squid in Chili Oil 1235. 水煮鱼 Poached Fish in Chili Oil 1236. 四川虾球 Sautéed Prawn, Sichuan Style 1237. 松菇银鳕鱼 Braised Codfish with Mushrooms 1238. 松茸裙边 Braised Turtle Rim with Mushrooms 1239. 松鼠桂鱼 Sweet and Sour Mandarin Fish 1240. 松子黄鱼 Yellow-Croaker with Pine Nuts 1241. 酥炸蛤卷 Deep-Fried Crispy Mussel Rolls 1242. 酥炸蚵卷 Crispy Oyster Rolls 1243. 酸菜鱼 Boiled Fish with Pickled Cabbage and Chili 1244. 酸辣鲶鱼 Hot and Sour Catfish 1245. 酸辣鳝丝 Hot and Sour Shredded Eel 1246. 酸辣蜇头花 Hot and Sour Jellyfish 1247. 酸汤鱼 Fish in Sour Soup 1248. 蒜茸蒸大虾 Steamed Prawns with Minced Garlic 1249. 蒜蓉开边蒸生中虾 Steamed Prawns with Minced Garlic 1250. 蒜蓉蒸九孔 Steamed Abalone with Minced Garlic 1251. 蒜蓉蒸龙虾 Steamed Lobster with Minced Garlic 1252. 蒜香鳗片 Sautéed Sliced Eel with Garlic 1253. 笋尖炒虾球 Sautéed Prawns with Bamboo Shoots 1254. 太白竹篓虾 Taibai Prawns in Bamboo Basket
  • 77 1255. 泰式辣椒炒虾仁 Sautéed Shrimp with Chili, Thai Style 1256. 泰汁煎银鳕鱼 Pan-Fried Codfish in Thai Sauce 1257. 碳烧鳗鱼 BBQ Eel 1258. 碳烧元贝 BBQ Scallops 1259. 糖醋咕噜虾球 Sweet and Sour Prawn Balls 1260. 糖醋全鱼 Sweet and Sour Whole Fish 1261. 糖醋鱿鱼 Sweet and Sour Squid 1262. 特汁银鳕鱼 Pan-Fried Codfish in Sour Sauce 1263. 甜酸虾 Sweet and Sour Shrimps 1264. 铁板饼子焖鱼 Braised Fish with Pancake 1265. 铁板酱爆带子 Grilled Scallops with Chili and Vegetables Served on Sizzling Iron Plate 1266. 铁板酱鲜鱿 Pan-Fried Fresh Squid with Soy Sauce Served on Sizzling Iron Plate 1267. 铁板沙爹鳝球 Sautéed Eel in Satay Sauce Served on Sizzling Iron Plate 1268. 铁板香辣海鲜 Sautéed Seafood in Hot and Spicy Sauce on Sizzling Iron Plate 1269. 土茯苓炖山龟 Stewed Turtle with Sarsaparilla 1270. 皖鱼(水煮/雪菜蒸/清蒸/侉 炖) Grass Carp(Poached in Chili Oil/Steamed with Preserved Vegetable/Steamed/Stewed) 1271. 王府稣鱼 Deep-Fried Fish with Soy Sauce 1272. 五柳烧石斑(桂鱼/左口鱼/鲈鱼/ 加吉鱼/鳟鱼) Braised Fish with Trimmings (Sea Bass/ Mandarin/Flatfish/Perch/ Sea Bream/Bull trout) 1273. 五香脆鳝 Sautéed Shredded Eel with Spicy Sauce 1274. 西法大虾 Prawns Cooked in Western Style
  • 78 1275. 西湖醋鱼 Steamed Grass Carp in Vinegar 1276. 西兰炒雪鱼球 Sautéed Codfish Balls with Broccoli 1277. 西柠百花鲜鱿 Fried Squid with Minced Shrimps in Lemon Sauce 1278. 西柠三文鱼排 Grilled Salmon Steak with Lemon 1279. 虾龙糊 Sautéed Shrimp Paste in Lobster Sauce 1280. 虾仁跑蛋 Shrimp Omelet 1281. 虾枣鱼丸豆腐煲 Seafood and Tofu in Casserole 1282. 虾仔烧海参 Sea Cucumber with Shrimp Roe 1283. 虾子大乌参 Braised Jumbo Sea Cucumber with Shrimp Roe 1284. 夏果澳带 Sautéed Scallops with Macadamia Nuts 1285. 夏果海鲜 Sautéed Seafood with Macadamia Nuts 1286. 鲜果沙律虾 Prawn Salad with Fresh Fruits 1287. 鲜果玉带虾 Fried Scallops and Shrimp with Fresh Fruit 1288. 鲜墨鱼滑 Fresh Mashed Cuttlefish 1289. 鲜豌豆炒河虾仁 Sautéed Shrimp with Fresh Beans 1290. 鲜虾滑 Mashed Shrimps 1291. 咸菜大鳝煲 Stewed Eel with Preserved Vegetables in Casserole 1292. 咸菜虾仁 Sautéed Shelled Shrimp with Preserved Vegetable 1293. 咸蛋黄炒肉蟹 Sautéed Hard-Shell Crab with Salted Egg Yolk 1294. 咸蛋黄珍宝蟹 Sautéed Jumbo Crab with Salted Egg Yolk 1295. 乡巴佬炒鳝片 Sautéed Shredded Eel
  • 79 1296. 香葱白果虾 Sautéed Shrimp with Gingko and Scallion 1297. 香菇雪耳烩竹虾 Stewed Shrimp with Black Mushrooms and White Fungus 1298. 香滑鲈鱼球 Sautéed Perch Balls 1299. 香煎黄板刁 Pan-Fried Catfish 1300. 香煎咸鱼 Pan-Fried Salted Fish 1301. 香煎银鳕鱼 Pan-Fried Codfish 1302. 香辣脆鳝 Sautéed Eel with Chili and Pepper 1303. 香辣芙蓉鱼 Spicy Sliced Fish with Egg White 1304. 香辣虾 Fried Shrimps in Hot and Spicy Sauce 1305. 香辣蟹 Sautéed Crab in Hot and Spicy Sauce 1306. 香烧深海鱼头 Braised Sea Fish Head 1307. 香烧鱿鱼 Braised Squid 1308. 香油蟮糊 Braised Shredded Eel with Sesame Oil 1309. 香糟焗龙虾 Baked Lobster in Rice Wine Sauce 1310. 香糟溜鱼片 Sautéed Sliced Fish in Rice Wine Sauce 1311. 响螺烧梅花参 Braised Sea Whelks and Sea Cucumber 1312. 蟹黄一品锅 Stewed Tofu with Crab Roe 1313. 蟹肉烩竹笙 Crab Meat in Bamboo Fungus Soup 1314. 雪菜墨鱼丝 Sautéed Shredded Cuttlefish with Preserved Vegetable 1315. 雪豆虾 Sautéed Shrimp with Snow Peas 1316. 雪笋花枝片 Sautéed Sliced Cuttlefish with Bamboo Shoots
  • 80 1317. 鲟鱼(豉汁蒸/清蒸) Sturgeon(Steamed with Black Bean Sauce/Steamed) 1318. 鸭汤醋椒鱼 Braised Mandarin Fish with Chili Pepper in Duck Soup 1319. 鸭汁鲜凫乌龙 Braised Duck with Sea Cucumber 1320. 芫爆鳝鱼片 Sautéed Sliced Eel with Coriander 1321. 盐焗鲈鱼 Salty-Baked Perch 1322. 盐酥生中虾 Salty-Baked Prawns 1323. 羊肚菌爆虾球 Sautéed Shrimp Balls with Mushrooms 1324. 洋参炖甲鱼 Stewed Turtle with American Ginseng 1325. 洋葱煮鱼 Poached Fish with Onion 1326. 腰豆西芹炒鱼松 Sautéed Minced Fish with Celery and Kidney Beans 1327. 腰果虾仁 Sautéed Shelled Shrimp with Cashew Nuts 1328. 瑶柱烩裙边 Braised Turtle Rim with Scallops 1329. 药味炖生中虾 Simmered Prawns with Medicinal Herbs 1330. 野山珍鲈鱼 Perch with Mushrooms 1331. 野生菌烩乌鱼片 Braised Cuttlefish with Mushrooms 1332. 殷豉炒蛤 Sautéed Mussels with Taiwanese Black Bean Sauce 1333. 殷豉炒蚵 Sautéed Oysters with Taiwanese Black Bean Sauce 1334. 殷豉炒肉蟹 Sautéed Hard-Shell Crab in Taiwan Black Bean Sauce 1335. 殷豉炒珍宝蟹 Sautéed Jumbo Crab in Taiwan Black Bean Sauce 1336. 殷豉鱼片 Braised Sliced Fish in Taiwan Black Bean Sauce
  • 81 1337. 银杏百合炒虾球 Sautéed Shrimp Balls with Lily Bulbs and Ginkgo 1338. 银芽炒虾松 Sautéed Minced Shrimp with Bean Sprouts 1339. 油酱毛蟹 Braised River Crab with Soy Bean Paste 1340. 油浸石斑(桂鱼/左口鱼/鲈鱼/加 吉鱼/鳟鱼) Marinated Fish in Oil (Sea Bass/Mandarin/Flatfish/Perch/Sea Bream/ Bull trout) 1341. 油焖大虾 Braised Prawns 1342. 油泡石斑球 Fried Halibut Balls 1343. 油泡虾球 Crystal Prawns 1344. 鱼腐扒菜胆 Braised Fish Curd with Green Vegetable 1345. 鱼香炒鳝丝 Yuxiang Shredded Eel (Sautéed with Spicy Garlic Sauce) 1346. 鱼香大虾肉 Yuxiang Prawn Meat (Sautéed with Spicy Garlic Sauce) 1347. 鱼香干贝 Yuxiang Scallops (Sautéed with Spicy Garlic Sauce) 1348. 鱼香明虾球 Yuxiang Prawns (Sautéed with Spicy Garlic Sauce) 1349. 鱼香虾 Yuxiang Shrimps (Sautéed with Spicy Garlic Sauce) 1350. 玉带干贝酥 Fried Scallops with Crispy Yam Strips and Vegetables 1351. 玉簪明虾球 Sautéed Prawns with Vegetables and Scallops 1352. 原笼糯米蒸蟹 Steamed Crab with Glutinous Rice Served in Bamboo Steamer 1353. 原汁甲鱼仔 Braised Small Turtle 1354. 糟蛋烩鱼唇 Stewed Fish Snout and Eggs Preserved in Rice Wine 1355. 糟烩虾仁 Braised Shelled Shrimp with Rice Wine Sauce
  • 82 1356. 糟溜活桂鱼 Sautéed Mandarin Fish with Rice Wine Sauce 1357. 糟溜三白 Sautéed Three White Slices (Chicken, Fish and Bamboo Shoots) with Rice Wine Sauce 1358. 糟溜鳕鱼 Sautéed Codfish Fillets with Rice Wine Sauce 1359. 炸凤尾虾 Fried Phoenix Tail Prawns 1360. 炸烹虾球 Fried Prawn 1361. 炸烹鲜贝 Fried Scallops 1362. 珍宝炒带子 Sautéed Scallops with Cashew Nuts 1363. 蒸金钱片塘虱 Steamed Catfish 1364. 芝麻炸多春鱼 Fried Shisamo with Sesame 1365. 竹笋黄鱼汤 Stewed Yellow Croaker and Bamboo Shoots Soup 1366. 竹挞烤平鱼 Barbequed Flatfish on Bamboo Mat 1367. 竹香鲫鱼 Crucian Carp with Bamboo Flavor 1368. 滋补砂锅大虾 King Prawns in Casserole 1369. 子姜虾 Sautéed Shrimps with Ginger Shoots 1370. 紫菜虾卷 Seaweed Rolls Stuffed with Shrimps 1371. 紫苏煎酿尖椒 Sautéed Green Pepper and Basil 1372. 醉蟹 Liquor-Soaked Crabs 1373. 鳟鱼刺身 Bull Trout Sashimi 1374. 左口鱼(豉汁蒸/清蒸/红烧) Halibut (Steamed with Black Bean Sauce, Steamed/Braised in Brown Sauce)
  • 83 蔬菜类 (Vegetables) 1375. XO酱炒海茸百合 Sautéed Lily Bulbs and Seaweed with XO Sauce 1376. 扒香菇油菜 Sautéed Rape with Black Mushrooms 1377. 白灼芥兰 Sautéed Chinese Broccoli with Cream Sauce 1378. 白灼时蔬 Sautéed Seasonal Vegetable with Cream Sauce 1379. 白灼西兰花 Sautéed Broccoli with Cream Sauce 1380. 百合炒南瓜 Sautéed Pumpkin with Lily Bulbs 1381. 板栗白菜 Sautéed Chinese Cabbage with Chestnuts 1382. 板栗娃娃菜 Sautéed Baby Cabbage with Chestnuts 1383. 北菇扒菜心 Braised Vegetable Heart and Mushrooms 1384. 贝松扒菜心 Sautéed Green Vegetable with Minced Scallop 1385. 扁鱼白菜 Braised Dried Silver Carp with Chinese Cabbage 1386. 菜心炒肉片 Sautéed Pork Slices with Vegetable Heart 1387. 炒芥兰 Sautéed Chinese Broccoli 1388. 炒生菜 Sautéed Lettuce 1389. 炒时蔬 Sautéed Seasonal Vegetable 1390. 豉汁凉瓜皮 Sautéed Bitter Melon Peel with Black Bean Sauce 1391. 葱烧黑木耳 Sautéed Black Fungus with Scallion 1392. 葱香荷兰豆 Sautéed Snow Peas with Scallion 1393. 醋溜豆芽 Sautéed Bean Sprouts with Vinegar 1394. 翠豆玉米粒 Sautéed Green Peas and Sweet Corn
  • 84 1395. 大拌菜 Mixed Vegetables 1396. 地三鲜 Sautéed Potato, Green Pepper and Eggplant 1397. 冬菇扒菜心 Braised Vegetable Heart with Mushrooms 1398. 豆豉鲮鱼油麦菜 Sautéed Leaf Lettuce and Diced Fish with Black Bean Sauce 1399. 豆腐乳炒通菜 Sautéed Water Spinach with Preserved Tofu Sauce 1400. 剁椒炒鸡蛋 Scrambled Egg with Chopped Chili Pepper 1401. 剁椒土豆丝 Sautéed Shredded Potato and Chopped Chili Pepper 1402. 剁椒娃娃菜 Sautéed Baby Cabbage with Chili Pepper 1403. 干贝扒芦笋 Braised Asparagus with Scallops 1404. 干贝刈菜 Sautéed Seasonal Vegetable with Scallops 1405. 干煸扁豆 Fried Green Beans with Chinese Pepper 1406. 干煸苦瓜 Fried Bitter Melon with Chinese Pepper 1407. 干锅笋片 Griddled Bamboo Shoots 1408. 干锅台菇 Griddled Mushrooms 1409. 干烧四鲜 Braised Duck Webs and Duck Meat with Bamboo Shoots and Green Beans 1410. 枸杞百合西芹 Sautéed Celery and Lily Bulbs with Chinese Wolfberry 1411. 桂竹笋肉丝 Sautéed Shredded Pork with Bamboo Shoots 1412. 果汁藕片 Marinated Lotus Roots with Fruit Juice 1413. 海米白菜心 Sautéed Chinese Cabbage Heart with Dried Shrimp 1414. 海茸墨鱼花 Sautéed Diced Cuttlefish and Seaweed 1415. 蚝皇扒双蔬 Braised Seasonal Vegetables in Oyster Sauce 1416. 蚝油扒时蔬 Braised Vegetable in Oyster Sauce
  • 85 1417. 蚝油冬菇 Sautéed Black Mushrooms with Oyster Sauce 1418. 蚝油茄子 Sautéed Eggplant with Oyster Sauce 1419. 蚝油生菜 Sautéed Lettuce with Oyster Sauce 1420. 蚝油杏包菇 Sautéed Mushrooms with Oyster Sauce 1421. 荷塘百花藕 Braised Sliced Lotus Roots 1422. 红烧毛芋头 Braised Taro in Brown Sauce 1423. 红枣蒸南瓜 Steamed Pumpkin with Chinese Dates 1424. 猴头蘑扒菜心 Braised Green Vegetable with Mushrooms 1425. 虎皮尖椒 Pan-Seared Green Chili Pepper 1426. 琥珀香芹炒藕粒 Sautéed Diced Lotus Root with Celery and Walnuts 1427. 滑子菇扒菜胆 Sautéed Green Vegetable with Mushrooms 1428. 黄豆芽炒豆腐 Sautéed Tofu with Bean Sprouts 1429. 黄耳浸白玉条 Braised Winter Melon with Yellow Fungus 1430. 黄金玉米 Sautéed Sweet Corn with Salted Egg Yolk 1431. 火爆圆白菜 Stir-Fried Cabbage 1432. 火腿炒蚕豆 Sautéed Broad Beans with Ham 1433. 鸡汤竹笙浸时蔬 Braised Bamboo Fungus and Seasonal Vegetable in Chicken Soup 1434. 煎酿鲜茄子 Fried Eggplant Stuffed with Pork and Shrimp 1435. 姜汁炒时蔬 Sautéed Seasonal Vegetable in Ginger Sauce 1436. 酱烧茄子 Braised Eggplant in Soy Bean Paste
  • 86 1437. 椒盐茄子丁 Deep-Fried Diced Eggplant with Spiced Salt 1438. 九重茄子 Sautéed Eggplant with Basil 1439. 韭菜炒豆干 Sautéed Chinese Chives with Dried Tofu 1440. 韭菜海蜇花 Chinese Chive with Jellyfish 1441. 烤汁茄子 Roast Eggplant 1442. 客家小炒 Sautéed Pork and Squid with Dried Turnip and Garlic, Hakka Style 1443. 口蘑菜胆 Sautéed Green Vegetable and Mushrooms 1444. 辣椒炝时蔬 Pan-Seared Seasonal Vegetable with Chili Pepper 1445. 栗子扒白菜 Braised Chinese Cabbage with Chestnuts 1446. 龙须扒菜心 Sautéed Green Vegetable with Asparagus 1447. 罗汉腐皮卷 Tofu Rolls Stuffed with Vegetables 1448. 萝卜干炒腊肉 Sautéed Preserved Pork with Pickled Turnip 1449. 麻酱笋条 Shredded Lettuce with Sesame Paste 1450. 米汤豆苗 Pea Sprouts in Rice Soup 1451. 木耳炒山药 Sautéed Chinese Yam with Black Fungus 1452. 木瓜炖百合 Stewed Papaya with Lily Bulbs 1453. 浓汤金华四宝蔬 Four Kinds of Vegetables in Broth 1454. 浓汤娃娃菜 Braised Baby Cabbage in Broth 1455. 炝黄瓜 Pan-Seared Cucumbers 1456. 巧克力椰果 Coconut Coated with Chocolate 1457. 芹香木耳 Sautéed Black Fungus with Celery
  • 87 1458. 青叶豆腐 Sautéed Tofu with Green Vegetable 1459. 清炒/蒜茸各式时蔬 Sautéed Seasonal Vegetables with/without Mashed Garlic 1460. 清炒/蒜茸西兰花 Sautéed Broccoli with/without Mashed Garlic 1461. 清炒菠菜 Sautéed Spinach 1462. 清炒豆尖 Sautéed Bean Sprouts 1463. 清炒荷兰豆 Sautéed Snow Peas 1464. 清炒红菜苔 Sautéed Chinese Kale 1465. 清炒芥兰 Sautéed Chinese Broccoli 1466. 清炒凉瓜 Sautéed Bitter Melon 1467. 清炒丝瓜 Sautéed Sponge Gourd 1468. 清煎西红柿 Pan-Fried Tomato 1469. 清汤白菜 Poached Chinese Cabbage in Clear Soup 1470. 肉末雪菜 Sautéed Preserved Vegetable with Minced Pork 1471. 沙葱炒鸡蛋 Scrambled Eggs with Onion 1472. 上汤鸡毛菜 Braised Green Vegetable in Broth 1473. 上汤芥菜胆 Chinese Mustard Green in Chicken Soup 1474. 上汤芥兰 Braised Chinese Broccoli in Broth 1475. 上汤浸时蔬 Braised Seasonal Vegetable in Broth 1476. 上汤芦笋 Braised Asparagus in Broth 1477. 烧二冬 Braised Black Mushrooms and Bamboo Shoots 1478. 蔬菜篮 Mixed Vegetables
  • 88 1479. 蔬菜沙拉 Vegetable Salad 1480. 双冬烧茄子 Braised Eggplant with Mushroom and Bamboo Shoots 1481. 双耳炒四季 Sautéed Fungus and Assorted Vegetables 1482. 爽脆凉瓜 Bitter Melon with Wasabi 1483. 水煮萝卜丝 Poached Shredded Turnip 1484. 四川泡菜 Pickles, Sichuan Style 1485. 四季豆 Sautéed Green Beans 1486. 松仁玉米 Sautéed Sweet Corn with Pine Nuts 1487. 素咕噜肉 Sweet and Sour Vegetables 1488. 素什锦 Sautéed Assorted Vegetables 1489. 酸菜粉丝 Sautéed Pickled Cabbage and Vermicelli 1490. 蒜茸粉丝蒸娃娃菜 Steamed Baby Cabbage and Vermicelli Topped with Mashed Garlic 1491. 蒜茸芥兰 Sautéed Chinese Broccoli with Mashed Garlic 1492. 蒜蓉豆苗 Sautéed Pea Sprouts with Mashed Garlic 1493. 烫青菜 Poached Green Vegetable 1494. 田园素小炒 Vegetarian’s Delight 1495. 铁扒什锦 Grilled Assorted Vegetables 1496. 铁板肉酱烧茄子 Eggplant with Soy Bean Paste on Sizzling Iron Plate 1497. 瓦罐山珍 Mushrooms in Clay Pot 1498. 西红柿炒蛋 Scrambled Eggs with Tomato
  • 89 1499. 西芹百合 Sautéed Lily Bulbs and Celery 1500. 西芹核桃仁 Sautéed Walnuts and Celery 1501. 虾仁冬瓜条 Sautéed Shelled Shrimp with White Gourd 1502. 鲜虾西芹 Sautéed Shrimp with Celery 1503. 乡村大丰收 Assorted Vegetable Salad 1504. 香椿苗拌核桃仁 Chinese Toon with Walnuts 1505. 香油苦瓜 Marinated Bitter Melon with Sesame Oil 1506. 小炒杏包菇 Sautéed Mushrooms with Pepper and Parsley 1507. 小鱼苋菜 Boiled Amaranth with Silver Fish 1508. 蟹肉丝瓜 Sautéed Crab Meat with Sponge Gourd 1509. 杏仁炒南瓜 Sautéed Pumpkin with Almonds 1510. 雪菜炒豆瓣 Sautéed Beans with Preserved Vegetable 1511. 雪豆马蹄 Sautéed Snow Peas with Water Chestnuts 1512. 鸭黄焗南瓜 Braised Pumpkin with Salted Duck Egg Yolk 1513. 芫爆素鳝 Sautéed Black Mushrooms with Coriander 1514. 野山红炒木耳 Sautéed Black Fungus with Red Pepper 1515. 银杏炒百合 Sautéed Lily Bulbs with Gingko Nuts 1516. 油浸娃娃菜 Braised Baby Cabbage in Soy Sauce 1517. 油焖香菇 Braised Black Mushrooms 1518. 油盐水浸时蔬 Braised Seasonal Vegetable in Salty Sauce 1519. 鱼香芥兰 Yuxiang Chinese Broccoli (Sautéed with Spicy Garlic Sauce)
  • 90 1520. 鱼香茄子 Yuxiang Eggplant (Sautéed with Spicy Garlic Sauce) 1521. 鱼香茄子煲 Yuxiang Eggplant in Casserole (Sautéed with Spicy Garlic Sauce) 1522. 鱼香丝瓜煲 Yuxiang Sponge Gourd in Casserole (Sautéed with Spicy Garlic Sauce) 1523. 鱼腥草拌米线 Special Herbal Rice Noodles 1524. 玉笋炒酸菜 Sautéed Pickled Cabbage with Bamboo Shoots 豆腐类 (Tofu) 1525. 百叶包肉 Tofu Skin Rolls Stuffed with Minced Pork 1526. 菠菜豆腐 Braised Tofu with Spinach 1527. 菜豆花 Braised Tofu with Vegetables 1528. 彩虹蒸豆腐 Steamed Tofu with Assorted Vegetables 1529. 豉香尖椒炒豆干 Sautéed Dried Tofu with Hot Peppers in Black Bean Sauce 1530. 脆皮豆腐 Pan-Fried Tofu 1531. 豆豉豆腐 Sautéed Tofu in Black Bean Sauce 1532. 宫保豆腐 Kung Pao Tofu 1533. 锅塌豆腐 Tofu Omelet 1534. 红烧日本豆腐 Braised Japanese Tofu in Brown Sauce 1535. 鸡汤白菜炖豆腐 Chinese Cabbage and Tofu in Chicken Soup 1536. 鸡血豆腐 Stewed Tofu with Chicken Blood Curd
  • 91 1537. 家常豆腐 Home-Made Sautéed Tofu 1538. 椒盐豆腐 Fried Tofu with Spiced Salt 1539. 金菇豆腐 Braised Tofu with Mushrooms 1540. 咖喱豆腐 Curry Tofu 1541. 口袋豆腐 Braised Tofu Stuffed with Vegetables 1542. 辣子豆腐 Sautéed Tofu in Spicy Sauce 1543. 榄菜肉碎炖豆腐 Stewed Tofu with Preserved Vegetable and Minced Pork 1544. 两虾豆腐 Braised Tofu with Shrimps and Shrimp Roe 1545. 麻婆豆腐 Mapo Tofu (Sautéed Tofu in Hot and Spicy Sauce) 1546. 面筋百叶 Fried Wheat Gluten Puff and Tofu Skin 1547. 牛肝菌红烧豆腐 Braised Tofu with Boletus 1548. 芹菜炒香干 Sautéed Celery with Dried Tofu Slices 1549. 清蒸白玉 Steamed Tofu 1550. 日式蒸豆腐 Steamed Tofu,Japanese Style 1551. 肉酱豆腐 Braised Tofu with Minced Pork 1552. 三鲜豆腐 Sautéed Tofu with Three Delicacies 1553. 砂锅豆腐 Tofu in Casserole 1554. 什锦豆腐煲 Braised Tofu with Assorted Vegetables in Casserole 1555. 素菜豆腐 Sautéed Tofu with Vegetables 1556. 泰式豆腐 Braised Tofu, Thai Style
  • 92 燕 窝 类 (Bird’s Nest Soup) 1571. 冰花炖官燕 Stewed Bird’s Nest with Rock Sugar 1572. 冰花芙蓉官燕 Stewed Bird’s Nest with Egg White 1573. 冰糖银耳燕窝 Braised Bird’s Nest with White Fungus and Rock Sugar 1574. 福寿炖燕窝 Braised Bird’s Nest 1575. 高汤炖官燕 Stewed Bird’s Nest 1576. 红胶官燕 Braised Bird’s Nest and Seaweed 1577. 红烧鹿茸血燕 Braised Bird’s Nest and Deer Antler with Soy Sauce 1557. 铁板葱烧豆腐 Tofu with Scallion Served on Sizzling Iron Plate 1558. 五味豆腐 Multi-Flavored Tofu 1559. 西蜀豆花 Braised Tofu with Peanuts and Pickles 1560. 虾仁焖豆腐 Braised Tofu with Shelled Shrimp 1561. 虾圆玉子豆腐 Steamed Tofu and Shrimp 1562. 虾籽炒豆腐 Sautéed Tofu with Shrimp Roe 1563. 乡村小豆腐 Sautéed Tofu with Vegetables 1564. 香芹茶干 Sautéed Dried Tofu with Parsley 1565. 蟹黄烧豆腐 Fried Tofu with Crab Roe 1566. 雪菜炒豆皮 Sautéed Tofu Skin with Preserved Vegetable 1567. 雪菜虾仁豆腐 Sautéed Tofu with Shrimp and Preserved Vegetable 1568. 一品豆腐 Steamed Tofu Stuffed with Vegetables 1569. 芝麻豆腐 Sesame Tofu 1570. 左宗豆腐 General Tsuo’s Tofu
  • 93 1578. 红烧蟹黄官燕 Braised Bird’s Nest and Crab Roe with Soy Sauce 1579. 红烧血燕 Braised Bird’s Nest with Soy Sauce 1580. 金汤素燕窝 Bird’s Nest in Broth 1581. 木瓜炖官燕 Stewed Bird’s Nest with Papaya 1582. 腿汁红烧官燕 Braised Bird’s Nest and Ham with Soy Sauce 1583. 王府清汤官燕 Bird’s Nest Clear Soup 1584. 香橙炖官燕 Stewed Bird’s Nest in Orange Sauce 1585. 杏汁炖官燕 Stewed Superior Bird's Nest with Almond Milk 1586. 雪梨官燕 Stewed Bird’s Nest with Snow Pear 1587. 椰汁冰花炖官燕 Stewed Superior Bird’s Nest with White Fungus and Coconut Milk 1588. 一品燕窝 Best Quality Bird’s Nest Soup 1589. 鱼籽蟹肉烩燕窝 Braised Bird’s Nest with Crab Meat and Fish Roe
  • 94 2.3. 汤羹粥煲类 Soups, Congees & Casseroles 汤 (Soups) 1590. 白菜豆腐汤 Chinese Cabbage and Tofu Soup 1591. 本楼汤 House Special Soup 1592. 菠萝凉瓜炖鸡汤 Chicken Soup Simmered with Bitter Melon and Pineapple 1593. 虫草鸭块汤 Duck Soup with Aweto 1594. 醋椒三片汤 Three Delicacies Soup with Vinegar and Pepper 1595. 大葱土豆汤 Potato and Scallion Soup 1596. 豆腐菜汤 Tofu and Vegetable Soup 1597. 豆腐海带汤 Tofu and Kelp Soup 1598. 豆苗枸杞竹笋汤 Pea Sprouts and Bamboo Shoot Soup with Chinese Wolfberry 1599. 番茄蛋花汤 Tomato and Egg Soup 1600. 凤脯汤 Minced Chicken Breast Soup 1601. 凤尾虾丝汤 Phoenix Tail Prawns and Seaweed Soup 1602. 枸杞炖蛤 Clam Soup Simmered with Chinese Wolfberry 1603. 海皇一品汤 Stewed Assorted Seafood in Casserole 1604. 海鲜酸辣汤 Hot and Sour Seafood Soup 1605. 黑豆煲鱼头汤 Fish Head and Black Beans Soup 1606. 红汤圆子 Pork Meatballs in Tomato Soup 1607. 烩鸭舌乌鱼蛋汤 Duck Tongue and Cuttlefish Roe Soup 1608. 极品山珍汤 Supreme Mushroom Soup
  • 95 1609. 家常蛋汤 Home-Style Egg Soup 1610. 老火炖汤/每日例汤 Soup of the Day 1611. 老酒菌汤 Mushroom Soup with Aged Rice Wine 1612. 龙凤汤 Chicken and Crucian Carp Soup 1613. 龙虾浓汤 Lobster Soup 1614. 绿色野菌汤 Wild Mushroom Soup with Greens 1615. 罗宋汤/苏伯汤 Russian/Borscht Soup 1616. 萝卜煲排骨汤 Pork Rib and Turnip Soup 1617. 萝卜丝鲫鱼汤 Crucian Carp and Shredded Turnip Soup 1618. 美味多菌汤 Chef’s Special Assorted Mushroom Soup 1619. 浓汤鱼片汤 Fish Fillet Thick Soup 1620. 茄汁鸭块汤 Duck Soup with Tomato Sauce 1621. 清汤三鲜 Three Delicacies Clear Soup 1622. 清汤四宝 Four Delicacies Clear Soup 1623. 清汤鸭舌羊肚菌 Duck Tongue and Morel Soup 1624. 清汤鸭四宝 Four Delicacies of Duck Soup 1625. 山珍菌皇汤 Supreme Fungus and Mushroom Soup 1626. 上海酸辣汤 Hot and Sour Soup, Shanghai Style 1627. 蔬菜海鲜汤 Seafood and Vegetable Soup 1628. 素菜汤 Assorted Vegetable Soup 1629. 酸菜肚丝汤 Pickled Cabbage and Pork Tripe Soup
  • 96 1630. 酸辣海参乌鱼蛋汤 Hot and Sour Cuttlefish Roe Soup with Sea Cucumber 1631. 酸辣汤 Hot and Sour Soup 1632. 酸辣乌鱼蛋汤 Hot and Sour Cuttlefish Roe Soup 1633. 乌鱼蛋汤 Cuttlefish Roe Soup 1634. 西红柿鸡蛋汤 Tomato and Egg Soup 1635. 鲜菌鱼头汤 Fish Head and Fresh Mushrooms Soup 1636. 咸冬瓜蛤蛎汤 Clam Soup with White Gourd 1637. 香茜鱼片汤 Fish Fillet and Coriander Soup 1638. 雪菜大汤黄鱼 Stewed Yellow Croaker with Bamboo Shoots and Preserved Vegetable 1639. 鸭架汤 Roast Duck Bone Soup 1640. 鸭茸奶油蘑菇汤 Creamy Duck and Mushroom Soup 1641. 亚式浓香鸡汤 Creamy Asian Chicken Broth(with Shitake and Enoki Mushrooms and Chinese Wolfberry) 1642. 盐菜肚片汤 Sliced Pork Tripe and Pickled Vegetable Soup 1643. 油豆腐粉丝汤 Fried Tofu and Vermicelli Soup 1644. 玉带芦笋汤 Scallop and Asparagus Soup 1645. 玉米鸡浓汤 Sweet Corn and Chicken Soup 1646. 芋头排骨汤 Spare Ribs with Taro Soup 1647. 榨菜肉丝汤 Shredded Pork with Preserved Vegetable Soup 1648. 竹荪炖菜汤 Bamboo Fungus and Vegetable Soup 1649. 竹荪银耳汤 Bamboo Fungus and White Fungus Soup 1650. 紫菜蛋花汤 Seaweed and Egg Soup
  • 97 羹 (Thick Soups) 1651. 八宝海茸羹 Seaweed Thick Soup of Eight Delicacies 1652. 煲参翅肚羹 Abalone, Shark Fin and Fish Maw Thick Soup 1653. 贝松鱼肚羹 Scallop and Fish Maw Thick Soup 1654. 冰糖莲子银耳羹 Lotus Seeds and White Fungus Thick Soup with Rock Sugar 1655. 冰糖银耳炖雪梨 Snow Pear and White Fungus Thick Soup with Rock Sugar 1656. 凤凰玉米羹 Sweet Corn and Egg Thick Soup 1657. 干贝银丝羹 Scallop and Tofu Noodle Thick Soup 1658. 桂花雪鱼羹 Codfish Thick Soup with Osmanthus 1659. 鸡茸粟米羹 Sweet Corn and Minced Chicken Thick Soup 1660. 九王瑶柱羹 Scallop Thick Soup 1661. 苦瓜蛋清羹 Bitter Melon and Egg White Thick Soup 1662. 莲子鸭羹 Duck and Louts Seed Thick Soup 1663. 灵芝金银鸭血羹 Duck Blood Curd Thick Soup with Mushroom and Tofu 1664. 龙凤羹 Minced Chicken and Fish Thick Soup 1665. 浓汤鱼肚羹 Fish Maw Thick Soup 1666. 粟米鱼羹 Corn and Fish Thick Soup 1667. 酸辣鱿鱼羹 Hot and Sour Squid Thick Soup 1668. 台湾肉羹 Shredded Pork and Squid Thick Soup, Taiwan Style 1669. 太极素菜羹 Mixed Vegetable Thick Soup 1670. 西湖牛肉豆腐羹 Minced Beef and Tofu Thick Soup
  • 98 粥 (Congees) 1680. 白粥 Rice Congee 1681. 棒渣粥 Minced Corner Congee 1682. 地瓜粥 Sweet Potato Congee 1683. 极品粥 Assorted Seafood Congee 1684. 腊八粥 Congee with Nuts and Dried Fruits (Prepared on December 8th, Lunar Calendar) 1685. 绿豆粥 Mung Bean Congee 1686. 南瓜粥 Pumpkin Congee 1687. 牛肉粥 Minced Beef Congee 1688. 皮蛋瘦肉粥 Congee with Minced Pork and Preserved Egg 1689. 生滚海鲜粥 Seafood Congee 1671. 西兰花虾羹 Shrimp Thick Soup with Broccoli 1672. 蟹黄鱼翅羹 Shark Fin Thick Soup with Crab Roe 1673. 蟹黄珍珠羹 Crab Roe Thick Soup with Crab Meat Ball 1674. 蟹肉豆腐羹 Crab Meat Thick Soup with Tofu 1675. 蟹肉粟米羹 Crab Meat Thick Soup with Sweet Corn 1676. 雪蛤海皇羹 Hasma and Scallop Thick Soup 1677. 鱼翅鲍鱼羹 Abalone and Shark Fin Thick Soup 1678. 鱼肚粟米羹 Fish Maw Thick Soup with Sweet Corn 1679. 竹笙海皇羹 Bamboo Fungus Thick Soup with Seafood
  • 99 1690. 香菇鸡丝粥 Congee with Black Mushrooms and Shredded Chicken 1691. 小米金瓜粥 Millet Congee with Pumpkin 1692. 小米粥 Millet Congee 煲 (Casseroles) 1693. 八珍煲 Assorted Meat in Casserole 1694. 白果煲老鸭 Duck with Gingko in Casserole 1695. 鲍鱼海珍煲 Braised Abalone and Seafood in Casserole 1696. 北菇海参煲 Black Mushrooms and Sea Cucumbers in Casserole 1697. 潮式鳕鱼锅 Codfish Hotpot, Chaozhou Style 1698. 东江豆腐煲 Tofu in Casserole, Dongjiang Style 1699. 冬瓜羊排锅 White Gourd with Lamb Chops Hotpot 1700. 粉丝虾米杂菜煲 Vermicelli, Dried Shrimps and Assorted Vegetables in Casserole 1701. 锅仔潮菜银鳕鱼 Stewed Codfish with Salted Vegetables, Chaozhou Style 1702. 锅仔潮式凉瓜猪肚 Stewed Pork Tripe with Bitter Melon, Chaozhou Style 1703. 锅仔鸡汤菌 Stewed Mushrooms in Chicken Soup 1704. 锅仔药膳乌鸡 Stewed Black-Boned Chicken with Chinese Herbs 1705. 锅仔鱼肚浸围虾 Stewed Fish Maw with Shrimps 1706. 海鲜辣火锅 Spicy Seafood Hotpot 1707. 海鲜日本豆腐煲 Braised Seafood with Japanese Tofu in Casserole 1708. 海鲜砂锅 Seafood in Casserole 1709. 核桃肉煲牛肉汤 Beef Soup with Walnuts 1710. 鸡粒咸鱼茄子煲 Diced Chicken, Salted Fish and Eggplant in Casserole
  • 100 1711. 鲫鱼黄花煲 Crucian Carp and Day Lily in Casserole 1712. 家常鱼头锅 Home-Style Fish Head Hotpot 1713. 焗豆猪手煲 Baked Beans with Pig Feet in Casserole 1714. 咖喱鸡煲 Curry Chicken in Casserole 1715. 凉瓜排骨煲 Braised Spare Ribs with Bitter Melon in Casserole 1716. 萝卜牛腩锅 Beef Brisket Soup Hotpot 1717. 梅菜扣肉煲 Steamed Pork with Preserved Vegetable in Casserole 1718. 南瓜芋头煲 Stewed Taro with Pumpkin in Casserole 1719. 南乳粗斋煲 Braised Assorted Vegetables with Fermented Tofu 1720. 浓汤沙锅三鲜 Sea Cucumber, Shrimp and Ham Soup 1721. 清汤牛腩锅 Beef Brisket Soup Hotpot 1722. 沙茶鱼头煲 Braised Fish Head with Satay Sauce in Casserole 1723. 砂锅白菜粉丝 Chinese Cabbage and Vermicelli in Casserole 1724. 砂锅海米豆腐 Stewed Tofu and Dried Shelled Shrimps in Casserole 1725. 砂锅鸡肉丸子 Stewed Chicken Meat Balls in Casserole 1726. 砂锅萝卜羊排 Stewed Lamb Chops and Turnip in Casserole 1727. 砂锅三菇 Stewed Three Kinds of Mushrooms in Casserole 1728. 砂锅小排翅 Small Shark Fin in Casserole 1729. 砂锅鱼肚 Stewed Fish Maw in Casserole 1730. 砂锅鱼头豆腐 Stewed Fish Head with Tofu in Casserole 1731. 什锦辣火锅 Assorted Spicy Hotpot
  • 101 1732. 双冬排骨煲 Steamed Mushrooms and Bamboo Shoots with Pork Ribs in Casserole 1733. 酸菜土鸡锅 Preserved Vegetable with Chicken Hotpot 1734. 泰酱茄瓜煲 Braised Eggplant with Thai Sauce 1735. 天湖养生锅 Nutrition Hotpot 1736. 虾米粉丝煲 Dried Shrimps and Vermicelli in Casserole 1737. 咸鱼鸡豆腐煲 Salted Fish, Chicken and Tofu in Casserole 1738. 腌笃鲜 Shanghai Specialty in Casserole 1739. 银牙粉丝肉沫煲 Minced Pork and Vermicelli with Bean Sprouts in Casserole 1740. 鱼头砂锅 Stewed Fish Head in Casserole 1741. 柱侯牛腩煲 Braised Beef Brisket and Scallops in Casserole
  • 102 2.4.主食和小吃 Main Food & Snacks 主食、小吃 (Rice, Noodles and Local Snacks) 1742. XO酱炒萝卜糕 Fried Turnip Cake with XO Sauce 1743. XO酱海鲜蛋炒饭 Fried Rice with Assorted Seafood in XO Sauce 1744. 艾窝窝 Aiwowo (Steamed Rice Cakes with Sweet Stuffing) 1745. 爱玉冰 Aiyu Jelly 1746. 八宝饭 Eight Delicacies Rice 1747. 八珍豆腐饭 Braised Tofu with Assorted Meat and Vegetable in Casserole 1748. 拔丝苹果 Apple in Hot Toffee 1749. 拔丝山药 Chinese Yam in Hot Toffee 1750. 鲅鱼水饺 Jiaozi Stuffed with Mackerel 1751. 鲍鱼丝金菇焖伊面 Soft-Fried Noodles with Mushrooms and Shredded Abalone 1752. 鲍汁海鲜面 Noodles with Seafood in Abalone Sauce 1753. 北京炒肝 Stewed Pig Liver, Beijing Style 1754. 北京鸡汤馄饨 Wonton in Chicken Soup, Beijing Style 1755. 北京炸酱面 Noodles with Soy Bean Paste, Beijing Style 1756. 扁食汤 Dumpling Soup 1757. 冰肉椰蓉蛋糕 Minced Pork (Fat) Cake Coated with Coconut Mash 1758. 冰糖葫芦 Bingtanghulu /Crispy Sugar-Coated Fruit (Haws, Yam, etc.) on a Stick 1759. 冰雪凤梨 Pineapple Pastry 1760. 冰镇南瓜茸 Iced Pumpkin Mash
  • 103 1761. 冰镇三果 Iced Fruits 1762. 冰镇银耳 Iced White Fungus 1763. 饼香肉酱鱼籽 Minced Pork and Fish Roe Pancake 1764. 菜脯叉烧肠粉 Steamed Rice Rolls with Pickled Vegetables and BBQ Pork 1765. 菜肉馄饨 Pork and Vegetable Wonton Soup 1766. 菜肉馄饨面 Noodles Soup with Pork and Vegetable Wonton 1767. 菜肉饺子 Jiaozi (Dumplings) Stuffed with Pork and Vegetables 1768. 草菇牛肉肠粉 Steamed Rice Rolls with Straw Mushrooms and Beef 1769. 叉烧包 Baozi Stuffed with BBQ Pork 1770. 叉烧焗餐包 Baked Baozi Stuffed with BBQ Pork 1771. 叉烧酥 BBQ Pork Pastry 1772. 炒河粉 Stir-Fried Rice Noodles 1773. 炒面 Stir-Fried Noodles with Vegetables 1774. 陈皮红豆沙 Tangerine-Flavored Red Bean Paste 1775. 豉椒鲜鱿饭 Rice Topped with Squid, Peppers and Black Bean Sauce 1776. 豉油蒸肠粉 Steamed Rice Rolls in Black Bean Sauce 1777. 豉汁排骨饭 Rice with Spare Ribs in Black Bean Sauce 1778. 川式南瓜饼 Deep-Fried Pumpkin Pancake, Sichuan Style 1779. 春菇烧麦 Mushroom Shaomai 1780. 葱油拌面 Noodles in Scallion, Oil and Soy Sauce
  • 104 1781. 葱油饼 Baked Scallion Pancake 1782. 葱油煎饼 Pan-Fried Scallion Pancake 1783. 脆皮春卷 Crispy Spring Rolls 1784. 脆皮香芋卷 Crispy Taro Roll 1785. 脆炸芋头糕 Deep-Fried Taro Cake 1786. 担担面 Noodles in Chili Sauce, Sichuan Style 1787. 担仔面 Noodle Soup, Taiwan Style 1788. 蛋黄莲茸酥 Pastry Puff Stuffed with Lotus Seed Paste and Egg Yolk 1789. 蛋黄酥 Egg Yolk Puff 1790. 蛋挞 Egg Tart 1791. 冬菜牛肉肠粉 Steamed Rice Rolls with Beef and Preserved Vegetables 1792. 冻马蹄糕 Water Chestnut Jelly 1793. 豆瓣酱炒饭 Stir-Fried Rice in Soy Bean Paste 1794. 豆腐脑儿 Tofu Pudding 1795. 豆浆 Soy Beverage 1796. 豆蔻馒头 Mantou with Round Cardamom 1797. 豆沙包 Baozi Stuffed with Red Bean Paste 1798. 豆沙锅饼 Red Bean Paste Pancake 1799. 豆沙腰果酥 Red Bean Paste and Cashew Nuts Puff
  • 105 1800. 豆沙粽子 Zongzi Stuffed with Red Bean Paste (Glutinous Rice Wrapped in Bamboo Leaves) 1801. 豆汁儿 Douzhir (Fermented Soybean Milk) 1802. 方花酥 Red Bean Paste Puff 1803. 翡翠培根炒饭 Fried Rice with Bacon and Assorted Vegetables 1804. 翡翠烧麦 Shaomai Stuffed with Green Vegetables 1805. 蜂巢炸芋头 Deep-Fried Taro Dumplings 1806. 干炒牛河 Stir-Fried Rice Noodles with Beef 1807. 干椒牛肉饭 Rice with Beef and Dried Chili 1808. 港式金菊卷 Chrysanthemum-Shape Roll, Hong Kong Style 1809. 高汤鸡丝面 Noodle Soup with Shredded Chicken 1810. 高汤水饺 Jiaozi in Soup 1811. 高汤榨菜肉丝面 Noodle Soup with Shredded Pork and Preserved Vegetable 1812. 疙瘩汤 Dough Drop and Assorted Vegetable Soup 1813. 各式炒年糕 Fried Rice Cake with Choices of Vegetable Pork, Beef , Shrimp and Chicken) 1814. 各式两面黄 Pan-Fried Noodles (with Vegetable, Pork, Beef, Shrimp or Chicken) 1815. 宫廷小窝头 Royal Wotou (Steamed Corn Bun) 1816. 广东点心 Cantonese Dim Sum 1817. 桂花酒酿圆子 Glutinous Rice Balls and Osmanthus in Fermented Rice Wine 1818. 锅贴 Guotie (Pan-Fried Dumplings)
  • 106 1819. 果茶山药 Chinese Yam with Nectar 1820. 果皇糕 Baked Fruit Cake 1821. 过桥肥牛汤米线 Vermicelli Soup with Beef 1822. 海皇炒饭 Fried Rice with Seafood 1823. 海南鸡饭 Chicken Rice, Hainan Style 1824. 海天虾饺皇 Steamed Jiaozi Stuffed with Shrimp and Fungus 1825. 海虾云吞面 Noodle Soup with Fresh Shrimp Wonton 1826. 海鲜春卷 Seafood Spring Rolls 1827. 海鲜锅饼 Pan-Fried Seafood Pancake 1828. 海鲜噜面 Seafood Noodle Soup 1829. 海鲜汤饺 Jiaozi Stuffed with Seafood in Soup 1830. 海鲜汤面 Noodle Soup with Seafood 1831. 海鲜乌冬面 Japanese Noodle Soup with Seafood 1832. 海鲜虾仁汤面 Seafood Noodle Soup 1833. 杭椒牛柳饭 Rice with Beef Fillet and Hot Green Pepper 1834. 蚝皇鲜竹卷 Steamed Tofu Skin Rolls with Oyster Sauce 1835. 蚝油叉烧包 Baozi Stuffed with BBQ Pork in Oyster Sauce 1836. 荷叶饼 Lotus-Leaf-Shaped Pancake 1837. 蚵仔大肠面线 Fried Rice Noodles with Pork Intestine and Oysters
  • 107 1838. 黑椒牛柳饭 Rice with Beef and Black Pepper 1839. 黑椒香蒜牛柳粒炒饭 Stir-Fried Rice with Diced Beef, Pepper and Garlic 1840. 黑椒猪肉饭 Rice with Pork and Black Pepper 1841. 黑米馒头 Mantou with Black Rice 1842. 黑米小窝头 Wotou with Black Rice (Steamed Black Rice Bun) 1843. 黑糯米糕 Black Glutinous Rice Cake 1844. 红肠炒饭 Stir-Fried Rice with Egg and Sausage 1845. 红豆糕 Red Bean Cake 1846. 红豆沙圆子 Glutinous Rice Balls Stuffed with Red Bean Paste 1847. 红豆椰汁糕 Red Bean and Coconut Pulp Cake 1848. 红果山药 Chinese Yam with Hawthorn 1849. 红烧牛腩饭 Rice with Braised Beef Brisket 1850. 红烧牛腩米粉 Rice Noodles with Braised Beef Brisket 1851. 红烧牛腩面 Noodles with Braised Beef Brisket 1852. 红烧牛腩汤面 Noodle Soup with Braised Beef Brisket 1853. 红烧牛肉饭 Rice with Stewed Beef 1854. 红烧排骨汤面 Noodle Soup with Spare Ribs 1855. 红薯金饼 Sweet Potato Cake 1856. 红油抄手 Wonton Soup in Hot and Spicy Sauce
  • 108 1857. 红油盅水饺 Jiaozi, Sichuan Style 1858. 花生糕 Peanut Cake 1859. 滑蛋虾仁饭 Rice with Fried Shrimp and Scrambled Egg 1860. 黄金大排饭 Rice with Fried Spare Ribs 1861. 黄金大排面 Noodles with Fried Spare Ribs 1862. 黄桥烧饼 Sesame Pancake, Huangqiao Style 1863. 黄油马拉糕 Steamed Brown Sugar Cake 1864. 馄饨汤面 Noodle Soup with Wonton 1865. 活虾炒饭 Stir-Fried Rice with Fresh Shrimps 1866. 火烧 Baked Wheat Cake 1867. 火腿炒饭 Stir-Fried Rice with Ham 1868. 火腿鸡丝乌冬面 Japanese Noodle Soup with Shredded Chicken and Ham 1869. 火鸭三宝扎 Steamed Three Delicacies of Duck in Roll 1870. 鸡蛋炒饭 Stir-Fried Rice with Egg 1871. 鸡蛋韭菜水饺 Jiaozi Stuffed with Chinese Chives and Egg 1872. 鸡丝炒面 Stir-Fried Noodles with Shredded Chicken 1873. 鸡丝炒乌冬 Stir-Fried Japanese Noodles with Shredded Chicken 1874. 鸡汤饭 Rice with Chicken Soup 1875. 鸡汤面 Noodles in Chicken Soup 1876. 鸡汤云吞 Wonton in Chicken Soup
  • 109 1877. 鸡腿饭 Rice with Stewed Drumstick 1878. 家常饼 Pancake, Home Style 1879. 家常鸡杂饭 Rice with Chicken Giblets 1880. 煎蛋卷 Omelets 1881. 煎什菜粉果 Pan-Fried Vegetable Dumplings 1882. 酱鸡腿拉面 Hand-Pulled Noodles with Marinated Chicken Leg 1883. 酱肉包 Baozi Stuffed with Braised Pork in Sauce 1884. 酱油炒饭 Stir-Fried Rice in Soy Sauce 1885. 酱油肉丝炒饭 Stir-Fried Rice with Shredded Pork in Soy Sauce 1886. 椒盐花卷 Huajuan with Salt and Pepper 1887. 金瓜鲔鱼炒米粉 Stir-Fried Rice Noodles with Fish and Pumpkin 1888. 金银迷你馒头 Mini Steamed and Deep-Fried Mantou 1889. 锦绣糯米鸡 Steamed Chicken Stuffed with Glutinous Rice 1890. 京菜上素包 Baozi Stuffed with Vegetable 1891. 京都排骨饭 Rice with Spare Ribs, Beijing Style 1892. 京味糊塌子饼 Egg Pancake, Beijing Style 1893. 京味什锦甜食 Traditional Assorted Sweets, Beijing Style 1894. 精品点心六种 Assorted Dim Sum (Six Kinds) 1895. 靖江鸡包仔 Baozi Stuffed with Ginger and Chicken, Jingjiang Style 1896. 韭菜果 Pan-Fried Chinese Chives Dumplings 1897. 韭菜盒子 Chinese Chives Pancake
  • 110 1898. 韭菜晶饼 Steamed Chinese Chives Pancake 1899. 韭黄虾肠粉 Steamed Rice Rolls Stuffed with Shrimps and Chives 1900. 韭王鸡丝春卷 Spring Rolls Stuffed with Chicken and Chives 1901. 酒酿圆子 Glutinous Rice Balls in Fermented Rice Wine 1902. 卷果 Yam and Date Rolls 1903. 咖喱鸡饭 Rice Topped with Curry Chicken 1904. 咖喱角 Curry Puff 1905. 咖喱牛肉饭 Rice Topped with Curry Beef 1906. 咖喱鱼排饭 Rice Topped with Curry Fish Fillet 1907. 咖喱猪排饭 Rice Topped with Curry Spare Ribs 1908. 咖哩牛肉酥盒 Curry Beef Puff 1909. 烤红薯 Roast Sweet Potato 1910. 烤馒头 Toasted Mantou 1911. 烤银丝卷 Toasted Steamed Rolls 1912. 可乐鸡饭 Rice Topped with Stewed Chicken in Coke 1913. 口蘑煎蛋卷 Mushroom Omelets 1914. 拉面 Hand-Pulled Noodle Soup 1915. 腊肉炒饭 Stir-Fried Rice with Preserved Pork 1916. 腊肉西芹卤汁面 Noodles with Preserved Pork and Celery 1917. 辣子鸡饭 Rice Topped with Chicken and Chili and Pepper
  • 111 1918. 醪糟鸡蛋 Poached Egg in Fermented Glutinous Rice Soup 1919. 醪糟汤圆 Tangyuan (Glutinous Rice Balls) in Fermented Glutinous Rice Soup 1920. 老北京肉卷 Meat Rolls, Beijing Style 1921. 老干妈排骨饭 Rice Topped with Spare Ribs and Chili Sauce 1922. 烙饼 Flapjack 1923. 莲蓉酥 Lotus Seed Puff Pastry 1924. 莲子百合红豆沙 Sweetened Red Bean Paste with Lotus Seeds and Lily Bulbs 1925. 莲子红豆沙 Sweetened Red Bean Paste and Lotus Seeds 1926. 凉拌莜面 Cold Oat Noodles with Seascoms Sauce 1927. 凉面 Cold Noodles with Sesame Sauce 1928. 榴莲酥 Crispy Durian Pastry 1929. 卤肉饭 Rice Topped with Stewed Pork 1930. 驴打滚 Lǘdagunr - Glutinous Rice Rolls Stuffed with Red Bean Paste 1931. 绿茶佛饼 Green Team Pancake 1932. 萝卜包 Baozi Stuffed with Turnip 1933. 萝卜丝酥饼 Pan-Fried Turnip Pancake 1934. 萝酥饼 Turnip Pancake 1935. 麻酱花卷 Huajuan with Sesame Paste 1936. 麻酱糖饼 Pancake with Sweet Sesame Paste 1937. 麻薯 Fried Glutinous Rice Cake Stuffed with Bean Paste 1938. 麻团 Fried Glutinous Rice Balls with Sesame
  • 112 1939. 马蹄西米花生糊 Creamy Peanut and Water Chestnut Soup 1940. 马蹄鲜虾肠粉 Steamed Rice Rolls with Shrimps and Water Chestnuts 1941. 梅樱海鲜香炒面 Stir-Fried Noodles with Seafood 1942. 美极酱肉虾饭 Rice with Shrimps in Maggie Sauce 1943. 米饭 Steamed Rice 1944. 蜜糖龟苓膏 Guiling Jelly (Chinese Herbal Jelly) Served with Honey 1945. 蜜汁叉烧包 Baozi Stuffed with Honeyed BBQ Pork 1946. 蜜汁叉烧酥 Honeyed BBQ Pork Puff 1947. 蘑菇鸡肉酥盒 Chicken Fricassee Volauvent 1948. 蘑菇面 Noodles with Mushroom 1949. 蘑菇牛肉乳蛋派 Beef and Mushroom Pie 1950. 奶黄糯米糍 Glutinous Rice Balls Stuffed with Custard 1951. 奶黄包 Baozi Stuffed with Custard 1952. 奶香粟米片饼 Creamy Corn Pancake 1953. 南瓜饼 Pumpkin Pancake 1954. 南瓜酪 Pumpkin Pastry 1955. 南瓜酥 Pumpkin Puff 1956. 南瓜团子 Pumpkin Dumplings 1957. 牛腩面 Soup Noodles with Beef Brisket 1958. 牛肉串 Beef Kebabs 1959. 牛肉盖饭 Rice Topped with Beef
  • 113 1960. 牛肉锅贴 Guotie Stuffed with Beef 1961. 牛肉拉面 Hand-Pulled Noodle with Beef 1962. 牛肉烧麦 Beef Shaomai 1963. 糯米卷 Glutinous Rice Rolls 1964. 排骨拉面 Hand-Pulled Noodle with Spare Ribs 1965. 排骨面 Noodles with Spare Ribs 1966. 泡菜炒饭 Fried Rice with Pickled Vegetables 1967. 枇杷果 Loquat-Shaped Cake 1968. 蒲烧鳗鱼饭 Rice with Roasted Eel 1969. 炝锅面 Noodle Soup 1970. 荞麦馒头 Buckwheat Mantou 1971. 巧克力松饼 Chocolate Muffins 1972. 茄丁面 Noodle with Diced Eggplant 1973. 茄丁肉酱手擀面 Handmade Noodles with Minced Pork and Diced Eggplant 1974. 茄汁泥肠饭 Rice Served with Fried Sausage and Tomato Sauce 1975. 茄子肉丁打卤面 Noodles with Eggplant and Diced Pork 1976. 青椒牛肉蛋炒饭 Stir-Fried Rice with Egg, Beef and Green Pepper 1977. 清汤面 Noodle Soup 1978. 清汤牛肉河粉 Rice Noodle with Beef in Clear Soup 1979. 清香黄金糕 Pan-Fried Sponge Cake
  • 114 1980. 清心斋肠粉 Steamed Rice Rolls with Vegetables 1981. 肉饼 Minced Pork Meatpie 1982. 肉酱炒米粉 Stir-Fried Rice Noodles with Minced Pork 1983. 肉末冬菜包 Baozi Stuffed with Minced Pork and Preserved Vegetable 1984. 肉末烧饼 Sesame Sandwich with Minced Pork 1985. 肉丝上汤面 Noodle Soup with Shredded Pork 1986. 肉丝乌冬面 Japanese Noodles with Shredded Pork 1987. 肉丝炸春卷 Spring Rolls Stuffed with Shredded Pork 1988. 肉松松饼 Dried Pork Floss Pie 1989. 如意酥 Red Bean Pastry 1990. 三丝春卷 Spring Rolls Stuffed with Three Delicacies
  • 115 1991. 三文鱼饭 Rice Topped with Salmon 1992. 三鲜焦炒面 Stir-Fried Noodles with Three Fresh Delicacies 1993. 三鲜水煎包 Pan-Fried Baozi Stuffed with Three Delicacies 1994. 三鲜小笼包 Baozi Stuffed with Three Fresh Delicacies 1995. 沙茶牛松饭 Stir-Fried Rice with Minced Beef and Satay Sauce 1996. 砂锅富豪焖饭 Steamed Rice with Diced Abalone and Scallops 1997. 山菌金针肉卷 Mushroom and Pork Rolls 1998. 山笋香菇包 Baozi Stuffed with Bamboo Shoots and Black Mushrooms 1999. 山竹牛肉球 Steamed Beef Balls 2000. 上海菜煨面 Noodles with Vegetables, Shanghai Style 2001. 上海春卷 Spring Rolls, Shanghai Style 2002. 上海辣酱面 Noodles with Chili Soy Bean Paste, Shanghai Style 2003. 上海泡饭 Rice in Shredded Vegetable Soup, Shanghai Style 2004. 上汤乌冬面 Japanese Noodle Soup 2005. 上汤云吞 Wonton Soup 2006. 烧麦 Shaomai (Steamed Pork Dumplings) 2007. 生菜牛肉炒饭 Stir-Fried Rice with Beef and Lettuce 2008. 生菜丝咸鱼鸡粒炒饭 Stir-Fried Rice with Diced Chicken, Salted Fish and Shredded Lettuce 2009. 生煎包 Pan-Fried Baozi Stuffed with Pork 2010. 生煎锅贴 Guotie Stuffed with Pork
  • 116 2011. 狮子头饭 Rice with Braised Pork Balls 2012. 狮子头面 Noodles with Pork Balls 2013. 什果杏仁豆腐 Tofu with Chilled Almond and Fresh Fruits 2014. 什锦炒饭 Stir-Fried Rice with Meat and Vegetables 2015. 什锦炒面 Stir-Fried Noodles with Meat and Vegetables 2016. 什锦冬瓜粒泡饭 Rice with White Gourd and Assorted Meat in Soup 2017. 什锦水果松饼 Assorted Fruit Muffin 2018. 什锦汤面 Noodle Soup with Meat and Vegetables 2019. 寿桃 Peach-Shaped Mantou 2020. 蔬菜炒饭 Stir-Fried Rice with Vegetables 2021. 蔬菜春卷 Spring Rolls Stuffed with Vegetables 2022. 蔬菜面 Noodles with Vegetables 2023. 双皮樱桃盏 Cheese and Egg Cake 2024. 双丸汤面 Noodle Soup with Fish and Shrimp Balls
  • 117 2025. 水果醪糟 Fermented Glutinous Rice Soup with Fruits 2026. 水果盘 Fruit Platter 2027. 水果酥 Fruit Puff Pastry 2028. 四川凉面 Cold Noodles, Sichuan Style 2029. 四川龙抄手 Wonton Soup, Sichuan Style 2030. 四川汤圆 Tangyuan, Sichuan Style 2031. 四喜鸭茸饺 Jiaozi Stuffed with Duck Meat 2032. 松子叉烧酥 BBQ Pork Pastry with Pine Nuts 2033. 素菜包 Baozi Stuffed with Vegetables 2034. 素菜汤面 Noodle with Vegetable in Soup 2035. 素春卷 Vegetarian Spring Rolls 2036. 素馅饼 Vegetarian Pie 2037. 酸菜龙抄手 Wonton Soup with Preserved Vegetable 2038. 酸辣粉 Hot and Sour Rice Noodles 2039. 酸辣汤水饺 Hot and Sour Jiaozi Soup 2040. 酸甜炸春卷 Deep-Fried Spring Rolls with Sweet and Sour Sauce 2041. 蒜香排骨饭 Rice with Spare Ribs with Garlic 2042. 蒜香炸虾卷 Fried Shrimp Rolls with Garlic 2043. 蒜汁煎灌肠 Pan-Fried Starch Sausage with Garlic Sauce 2044. 笋尖鲜虾饺 Steamed Jiaozi with Shrimp and Bamboo Shoots
  • 118 2045. 台式卤肉饭 Rice with Stewed Pork, Taiwan Style 2046. 泰汁培根年糕 Bacon and Rice Cake with Thai Sauce 2047. 泰汁银雪鱼饭 Rice with Codfish with Thai Sauce 2048. 汤圆 Tangyuan (Glutinous Rice Balls) 2049. 甜烧饼 Sweet Sesame Pancake 2050. 土豆饼 Potato Pancake 2051. 豌豆糕 Steamed Pea Flour Cake 2052. 豌豆黄 Pea Cake 2053. 鲔鱼松饼 Tuna Pancake 2054. 五香茶叶蛋 Tea-Flavored Boiled Eggs 2055. 西红柿炒乌冬面 Stir-Fried Japanese Noodles with Tomato 2056. 喜字饼 Steamed Pancake Stuffed with Jujube Paste 2057. 虾酱小饼 Shrimp Paste Pancake 2058. 虾排乌冬面 Japanese Noodle Soup with Prawns 2059. 虾片 Prawn Crackers
  • 119 2060. 虾球清汤面 Noodle Soup with Shrimp Balls 2061. 虾仁炒饭 Stir-Fried Rice with Shrimp 2062. 虾仁汤面 Shrimp Noodle Soup 2063. 虾吐司 Shrimp Toast 2064. 鲜蘑猪柳配米饭 Steamed Rice with Sliced Pork and Mushrooms 2065. 鲜奶馒头 Mantou Made with Fresh Milk 2066. 鲜肉云吞面 Noodle Soup with Pork Wonton 2067. 鲜虾春卷 Spring Rolls Stuffed with Shrimps 2068. 鲜虾烧麦仔 Shaomai Stuffed with Shrimp 2069. 鲜虾生肉包 Baozi Stuffed with Shrimp 2070. 鲜虾小馄饨/虾肉云吞汤 Shrimp Wonton Soup 2071. 咸蛋肉饼 Minced Pork Pie with Salted Egg 2072. 咸点 Assorted Salty Chinese Pastry 2073. 咸烧饼 Spiced Sesame Pancake 2074. 咸鱼茄粒炒饭 Stir-Fried Rice with Salty Fish and Diced Eggplant 2075. 香肠卷 Sausage Rolls 2076. 香脆贴饼子 Deep-Fried Corn Pancake 2077. 香菇鸡肉包 Baozi Stuffed with Chicken and Black Mushrooms 2078. 香菇鸡丝面 Noodle Soup with Shredded Chicken and Black Mushrooms 2079. 香菇牛肉饭 Rice with Beef and Black Mushrooms 2080. 香菇排骨饭 Rice with Spare Ribs and Black Mushrooms
  • 120 2081. 香菇油菜水饺 Jiaozi Stuffed with Black Mushrooms and Green Rape 2082. 香滑芋茸包 Baozi Stuffed with Taro Bun 2083. 香煎菜肉锅贴 Guotie Stuffed with Vegetable and Pork 2084. 香煎腐皮卷 Pan-Fried Tofu Skin Rolls Stuffed with Shrimp 2085. 香煎黄金糕 Pan-Fried Sponge Cake 2086. 香煎韭菜饺 Pan-Fried Jiaozi Stuffed with Chinese Chives 2087. 香煎萝卜糕 Pan-Fried Turnip Cake with Bacon 2088. 香茜带子饺 Jiaozi Stuffed with Scallop, Prawn and Coriander 2089. 香酥韭菜盒 Crispy Dumplings with Chinese Chives and Egg 2090. 香酥麻饼 Sesame Pastry 2091. 香芋枣排 Taro and Chinese Date Cake 2092. 小饼夹肉 Small Meat Pie
  • 121 2093. 小笼葱油花卷 Huajuan with Scallion 2094. 小笼汤包 Small Baozi Stuffed with Juicy Pork 2095. 小贴饼子 Small Corn Pancake 2096. 小鸭酥 Duck-Flavored Crispy Puff 2097. 蟹籽小笼包 Baozi Stuffed with Pork and Crab Roe 2098. 星州炒米粉 Stir-Fried Rice Noodles, Singapore Style 2099. 杏片炸鱼条 Deep-Fried Fish Fillet with Almonds 2100. 杏仁豆腐 Almond Jelly 2101. 杏汁芦荟木瓜 Papaya with Aloe and Almond Juice 2102. 雪菜包 Baozi Stuffed with Preserved Vegetable 2103. 雪菜肉丝汤面 Noodle Soup with Shredded Pork and Preserved Vegetable 2104. 雪菜肉松拉面 Hand-Pulled Noodle Soup with Minced Pork and Preserved Vegetable 2105. 雪梨炖百合 Snow Pear and Lily Bulb Soup 2106. 雪圆子 Snow Balls 2107. 鸭丝春卷 Spring Rolls Stuffed with Shredded Duck 2108. 鸭丝火腿汤面 Noodle Soup with Shredded Duck and Ham 2109. 鸭丝上汤米粉 Rice Noodle Soup with Shredded Duck 2110. 鸭油萝卜丝酥 Pan-Fried Turnip Cake with Duck Oil 2111. 羊肉泡馍 Pita Bread Soaked in Lamb Soup 2112. 阳春面 Plain Noodle Soup
  • 122 2113. 杨枝甘露 Chilled Mango Sago Cream with Pomelo 2114. 瑶柱灌汤饺 Jiaozi Stuffed with Juicy Scallop 2115. 椰蓉酥 Coconut Pastry 2116. 椰丝糯米糍 Glutinous Rice Balls Stuffed with Coconut 2117. 椰汁西米露 Sweet Sago Cream with Coconut Milk 2118. 一品什锦汤面 Noodle Soup with Assorted Vegetables 2119. 银丝卷 Steamed Rolls 2120. 银芽干炒牛河 Stir-Fried Rice Noodles with Beef and Bean Sprouts 2121. 银芽肉丝炒面 Stir-Fried Noodles with Shredded Pork and Bean Sprouts 2122. 油煎蛋皮肉卷 Pan-Fried Egg Rolls 2123. 油条 Youtiao(Deep-Fried Dough Sticks) 2124. 油炸臭豆腐 Deep-Fried Fermented Tofu 2125. 玉米面馒头 Mantou with Corn Flour 2126. 芋丝炸春卷 Taro Spring Rolls 2127. 芋头饼 Deep-Fried Taro Pancake 2128. 元宵 Yuanxiao (Glutinous Rice Balls for Lantern Festival) 2129. 芸豆卷 Kidney Bean Rolls 2130. 杂碎 Lamb Chop Suey 2131. 枣泥方圃 Steamed Mini Jujube Dumplings 2132. 炸麻球 Deep-Fried Glutinous Rice Balls with Sesame 2133. 炸馒头 Deep-Fried Mantou 2134. 炸南瓜饼 Deep-Fried Pumpkin Cake 2135. 炸圈饼 Doughnut
  • 123 2136. 炸蟹角 Crab Rangoon 2137. 炸羊肉串 Fried Lamb Kebabs 2138. 炸云吞 Fried Wonton 2139. 榨菜肉丝汤面 Noodle Soup with Preserved Vegetable and Shredded Pork 2140. 招牌羔蟹肉炒饭 Stir-Fried Rice with Crab Meat 2141. 蒸肠粉 Steamed Rice Rolls 2142. 蒸饺 Steamed Jiaozi 2143. 芝麻叉烧酥 BBQ Pork Pastry with Sesame 2144. 芝麻大饼 Pan-Fried Sesame Pancake 2145. 芝麻凉卷 Sesame Rolls 2146. 芝麻芋条 Deep-Fried Taro Sticks with Sesame 2147. 芝士南瓜面 Noodles with Cheese and Pumpkin 2148. 脂油饼 Baked Pancake 2149. 周公三鲜浓汤面 Noodle Soup with Fish Maw, Abalone and Sea Cucumber 2150. 猪脚面线 Stir-Fried Rice Noodles with Pig Feet 2151. 猪肉白菜水饺 Jiaozi Stuffed with Pork and Chinese Cabbage 2152. 猪肉大葱水饺 Jiaozi Stuffed with Pork and Scallion 2153. 猪肉茴香水饺 Jiaozi Stuffed with Pork and Fennel 2154. 猪肉芹菜水饺 Jiaozi Stuffed with Pork and Celery 2155. 猪肉西葫芦水饺 Jiaozi Stuffed with Pork and Marrow 2156. 煮玉米 Poached Corn 2157. 粢饭糕 Fried Glutinous Rice Roll 2158. 粽香糯米翅 Steamed Chicken Wings with Glutinous Rice Wrapped in Lotus Leaves
  • 124 第二章 西餐 Chapter II: Western Cuisine 西餐大致可分为法式、英 式、意式、俄式、美式,地中海 等多种不同风格的菜肴。正式 的全套西餐上菜顺序是:开胃 菜,紧跟其后的是汤,之后是副 菜,。接着就是主菜,和主菜搭 配的是配菜,它在风格和营养上 与主菜协调一致。最后是甜品, 包括布丁、蛋糕、冰淇淋、奶 酪、水果等。 Western cuisine is an umbrella name, under which a large number of cuisines can be further classified. For instance, French, British, Italian, Russian, American, Mediterranean cuisines are common and popular, each of which has unique characteristics. A formal Western-style full meal service consists of multiple courses, which are presented in a particular order. Specifically, the first course is the appetizer; then soup, and then the main course are served. There may also be side disheds which are in harmony with the main course in terms of genre and nutrition. The last course is dessert which may include pudding, cake, ice-cream, cheese, or fruit. 一、 开胃菜(头盘及沙拉类 )Appetizers & Salads 正式西餐中的第一道菜是开胃菜,也称为头盘。可以分为热头盘或 冷头盘,或是饮品头盘。 In a Western-style formal meal, the very first course served is the appetizer, which may also be called the starter. Generally, appetizers can be classified as hot or cold, solid or liquid appetizers, and the like. 2159. 白菜鲜果沙拉 Cabbage Fruit Salad 2160. 厨师沙拉 Chef’s Salad 2161. 高加索沙拉 Caucasus Salad 2162. 火腿沙拉 Ham Salad 2163. 鸡蛋沙拉 Egg Salad 2164. 鸡肉卷 Chicken Rolls
  • 125 2165. 鸡肉沙拉 Chicken Salad 2166. 金枪鱼沙拉 Tuna Salad 2167. 凯撒沙拉 Caesar Salad 2168. 冷焖牛舌 Ox-Tongue 2169. 墨鱼沙拉 Cuttlefish Salad 2170. 奶酪拼盘 Cheese Platter 2171. 奶酪瓤蟹盖 Baked Crab with Cheese 2172. 蔬菜火腿沙拉 Vegetable Salad with Ham 2173. 鲜蘑鸡肝 Chicken Liver Terrine with Morel 2174. 鲜果海鲜沙拉 Seafood Salad with Fresh Fruit 2175. 鲜奶油水果沙拉 Fruit Salad 2176. 蟹肉沙拉 Crab Salad 2177. 腌熏三文鱼 Smoked Salmon 2178. 椰菜沙拉 Cauliflower Salad 2179. 紫甘蓝沙拉 Purple Cabbage Salad
  • 126 汤类 (Soups) 2180. 俄式蘑菇什锦肉汤 Mushroom and Mixed Meat Soup, Russian Style 2181. 俄式牛尾汤 Oxtail Soup, Russian Style 2182. 俄式肉杂汤 Mixed Meat Soup, Russian Style 2183. 法式洋葱汤 French Onion Soup 2184. 番茄浓汤 Tomato Bisque Soup 2185. 海鲜周打汤 Seafood Chowder 2186. 莫斯科红菜汤 Borscht Soup of Moscow 二、汤类 Soups 与中餐不同,西餐中的第二道菜是汤。跟开胃菜相 似,汤的种类也十分繁多。有热汤和冷汤之分,还有清 汤和浓汤之分。另外,通过品尝汤的味道又可以将汤分 为甜汤或是咸汤。 Different from a Chinese meal, the second course in a Western meal sometimes is soup. Similar to appetizers, various soups can be further classified into many kinds, such as hot or cold and clear or thick soups. In addition, sweet or savory soups can be grouped by taste.
  • 127 2187. 墨西哥辣味牛肉汤 Mexican Chili Beef Soup 2188. 奶油鲍鱼汤 Creamed Abalone Soup 2189. 奶油胡萝卜汤 Cream of Carrot Soup 2190. 奶油芦笋汤 Cream of Asparagus Soup 2191. 奶油蘑菇汤 Cream of Mushroom Soup 2192. 奶油鲜虾汤 Creamed Shrimp Soup 2193. 奶油蟹肉汤 Creamed Crab Meat Soup 2194. 牛肉清汤 Beef Consommé 2195. 牛油梨冻汤 Chilled Avocado Soup 2196. 蔬菜干豆汤 Hearty Lentil Soup 2197. 蔬菜汤 Vegetable Soup 2198. 香浓牛尾汤 Oxtail Soup 2199. 西班牙番茄冻汤 Gazpacho 2200. 匈牙利浓汤 Hungarian Goulash 2201. 意大利蔬菜汤 Minestrone Soup 2202. 英式奶油鸡丁粟米汤 British Creamed Chicken and Corn Soup 三、副菜 Entrées 副菜,也就是英语中的“Entrée”一词 来源于法语,其本意是开端或入口。从传统 意义上讲,副菜是西餐中的第三道菜,在主 菜之前供应。因此,副菜的主要任务是为主 菜做准备。 由于鱼、海鲜类菜肴比较容易消化,所以 它们常常在西餐中扮演副菜的角色。 “Entrée” is from French, literally meaning entry or entrance. Traditionally, the entrée is served as the third course, preceding the main course, in a Western meal. Therefore, the primary responsibility of the entrée is to set the stage for the main course. Considering that they are relatively easier to digest, entrées usually consist of dishes made of fish or other seafood.
  • 128 四、主菜 Main Courses 紧随副菜之后的是主菜,是西餐中最主要的一道菜。 主菜通常都是一些肉类的菜肴,尤其是牛肉和牛排。其他常 用的肉类品种包括羊肉、禽类、猪肉和贝壳类。 作为一餐中最重要也是最有影响力的一道菜,主菜代表着整 个餐宴的风格和特色。因此,在一些特殊场合,比如传统节日, 人们常常会根据传统习俗制作一些特定的主菜。 拿感恩节来说。在北美,感恩节是一个重要的节日,通常也 是一个家人、友人聚会,表达感激之情的好时机。传统感恩节大餐的的特色主菜是火鸡。 Following the entrée is the main course, which is the primary dish in a Western meal. The main course is often referred to as the meat course, as meat is its major ingredient, particularly veal and steak. Other possible meats include poultry, pork and shellfish. As the primary course of a meal, it typifies the style of the meal. Therefore,under certain circumstances such as festivals, particular main courses are often prepared to match the traditional custom. Take Thanksgiving as an example. As one of the most important festivals in North America, Thanksgiving is also a great opportunity for families and friends to dine together and express their appreciation. Traditionally, turkey is the most common main course for a Thanksgiving dinner. 禽蛋类 (Poultry & Eggs) 2203. 扒鸡胸 Char-Grilled Chicken Breast 2204. 俄式鸭肝 Duck Liver Pâté, Russian Style 2205. 法式葱香炸鸡 Pan-Fried Chicken with Onions, French Style 2206. 法式红酒烩鸡腿 Braised Chicken Leg in Red Wine, French Style 2207. 咖喱鸡 Curry Chicken
  • 129 2208. 罐焖鸡肉 Chicken in Casserole 2209. 红酒烩鹅肝 Braised Goose Liver in Red Wine 2210. 红酒烩鸡 Braised Chicken in Red Wine 2211. 火腿煎蛋 Fried Eggs with Ham 2212. 基辅式黄油鸡卷 Breaded Chicken Roll with Stuffing Butter of Kiev 2213. 鸡胸肉夹奶酪蘑菇 Baked Chicken Breast Stuffed with Mushroom and Cheese 2214. 烤火鸡配越橘沙司 Roast Turkey with Cranberry Sauce 2215. 烤瓤火鸡 Roasted Stuffed Turkey 2216. 熘糊蛋 Scrambled Eggs 2217. 洛林乳蛋饼 Quiche Lorraine 2218. 奶酪火腿鸡排 Chicken Cordon Bleu 2219. 柠檬鸡腿配薯条 Roasted Lemon Marinade Chicken Leg with French Fries 2220. 烧烤鸡腿 BBQ Chicken Leg 2221. 烧瓤鸡卷 Grilled Stuffed Chicken Rolls 2222. 水煮鸡胸配植物沙司 Poached Chicken Breast with Balsamic Vinegar 2223. 鸭胸配黑菌炒土豆 Pan-Fried Duck Breast with Sautéed Potatoes and Truffles 2224. 炸鸡块儿 Deep-Fried Breaded Chicken Chop 2225. 炸培根鸡肉卷 Deep-Fried Chicken and Bacon Rolls
  • 130 牛肉类 (Beef) 2226. T骨牛排 T-Bone Steak 2227. 扒腓力牛排 Grilled Rib-Eye Steak 2228. 钵酒汁鲜嫩牛肉配鹅肝 Beef Tenderloin and Goose Liver with Truffles in Port Wine 2229. 炖牛肉 Fricasseed Veal 2230. 番茄酱扒牛里脊 Pan-Grilled Beef Fillet with Tomato Sauce 2231. 腓力牛排 Rib Eye Steak 2232. 咖喱牛肉 Curry Beef 2233. 罐焖牛柳 Fillet Steak in Casserole 2234. 罐焖牛尾 Ox-Tail Braised in Casserole 2235. 黑胡椒嫩牛排 Grilled Beef Tenderloin with Black Pepper 2236. 黑胡椒牛排 Black Pepper Steak 2237. 红烩牛膝 Osso Bucco 2238. 红烩小牛肉 Braised Veal 2239. 红酒牛排 Roast Sirloin Steak with Red Wine 2240. 烩牛舌 Braised Ox Tongue 2241. 绞牛扒托蛋 Ground Beefsteak with Egg 2242. 烤牛里脊 Baked Fillet Steak 2243. 烤牛肉 Roast Beef 2244. 奶酪牛柳 Baked Steak Fillet with Cheese 2245. 牛里脊配蘑菇沙司 Steak Fillet with Mushroom Sauce
  • 131 2246. 牛柳丝 Beef Stroganoff 2247. 青椒玉米汁牛柳 Beef Tenderloin with Green Pepper and Corn Sauce 2248. 铁板牛扒 Sirloin Steak Served on Sizzling Iron Plate 2249. 威灵顿牛柳 Beef Wellington 2250. 西伯利亚炖牛柳条 Siberian Stewed Tender Beef 2251. 香煎奥斯卡牛排 Pan-Fried Veal Steak Oscar in Hollandaise Sauce 猪肉类 (Pork) 2252. 烤猪排 Baked Pork Chops 2253. 黄桃汁瓤猪肉卷 Stuffed Pork Roulade in Yellow Peach Sauce 2254. 焗蘑菇夹肉 Baked Mushroom Stuffed with Pork 2255. 青椒猪肉肠 Pork Sausage with Green Pepper 2256. 烧烤排骨 BBQ Spare Ribs 2257. 烟熏里脊肉排 Smoked Pork Fillet 2258. 烟熏蜜汁肋排 Smoked Spare Ribs with Honey 2259. 香溜猪肉片 Pork Piccata 2260. 香蒜煎瑞士肉块 Pan-Fried Swiss Meat Loaf with Pesto Sauce 2261. 炸猪排 Deep-Fried Spare Ribs 2262. 猪肉饼 Pork Croquettes 2263. 猪腿自由行 Baked Leg of Pork
  • 132 羊肉类 (Lamb) 2264. 扒新西兰羊排 Grilled New Zealand Lamp Chops 2265. 扒羊排 Grilled Lamb Chops 2266. 咖喱羊肉 Curry Mutton 2267. 罐焖羊肉 Mutton in Casserole 2268. 煎羊排 Pan-Fried Lamb Chop 2269. 烤羊腿 Roast Lamb Leg 2270. 奶酪红酒烤羊排 Roast Lamb Chops in Cheese and Red Wine 2271. 炸羊肉串 Fried Lamb Skewer 鱼、海鲜类 (Fish & Seafood) 2272. 扒大虾 Grilled King Prawn 2273. 扒红加吉鱼排 Grilled Red Snapper Fillet 2274. 扒金枪鱼 Grilled Tuna Fillet 2275. 扒挪威三文鱼排 Grilled Norwegian Salmon Fillet 2276. 比目鱼柳和扇贝配核桃 Braised Flatfish Fillet and Scallop with Walnuts in Red Wine 2277. 鞑靼少司酱大虾 Breaded Prawn with Tartar Sauce 2278. 蛋末拌黑鱼籽酱 Black Caviar with Minced Egg 2279. 俄式黄油煎鱼 Pan-Fried Fish in Butter, Russian Style 2280. 俄式冷酸鱼 Cold Sour Fish, Russian Style 2281. 俄式炸鱼 Fried Fish, Russian Style 2282. 海鲜串 Seafood Kebabs
  • 133 2283. 荷兰汁青口贝 Marinated Mussels with Hollandaise Sauce 2284. 黄油焖大虾 Braised Prawn in Butter 2285. 煎比目鱼 Pan-Fried Flatfish 2286. 柠檬黄油扒鱼柳 Grilled Fish Fillet in Lemon and Butter 2287. 烤三文鱼柳配香草汁和黑橄榄 酱 Roasted Salmon Fillet in Pesto and Black Olive Purée 2288. 蘑菇焗鳟鱼 Baked Trout with Mushroom 2289. 莫尔奈酱龙虾 Marinated Lobster in Mornay Sauce 2290. 莫斯科式奶油烤鱼 Moscow Baked Fish in Cream Sauce 2291. 奶油烤鲍鱼 Baked Abalone 2292. 奶汁焗扇贝 Roast Shell with Cream 2293. 青柠檬黄油扒三文鱼 Grilled Salmon with Lime and Butter 2294. 清汤鲍鱼 Consommé with Abalone 2295. 清蒸熏鱼 Steamed Smoked Haddock 2296. 三文鱼片 Salmon Slices 2297. 蔬菜蘑菇蒸鱼 Fish Steamed with Vegetable and Mushroom 2298. 蒜茸黄油扒大虾 Grilled King Prawns with Garlic, Herb and Butter 2299. 蒜香黄油烤龙虾 Baked Lobster with Garlic and Butter 2300. 铁扒三文鱼(挪威) Grilled Salmon with Sauce (Norway) 2301. 香炸鱿鱼圈 Deep-Fried Squid Rings 2302. 蟹肉球 Crab Meat Balls 2303. 洋葱拌红鱼籽酱 Red Caviar with Onion 2304. 藏红花汁宽面配三文鱼排 Roasted Salmon Steak in Tagliatelle and Saffron Sauce
  • 134 五、配菜 Side Dishes 在西餐中,配菜可以和主菜一同包含在套餐中, 而有的配菜则被单独列在了单点菜牌(A La Cart)一栏 中。尽管配菜的种类繁多,就餐者的喜好各异,但选择 配菜的一个重要基本原则就是要使其在风格上和主菜一 致,营养上和主菜协调。 由于大多数主菜都是肉类菜肴,因此蔬菜类菜肴 常被认为是特色配菜。作为配菜的沙拉通常是装在小碗 里或是特制的配菜盘子里。除了蔬菜之外,淀粉类的配 菜也很常见,比如小面包,蒜香面包、野生糙米、通心粉、意大利面、土豆泥、烤土豆还有土豆沙拉等 等。凉拌卷心菜、焗豆、汤类、薯条也都是很受欢迎的配菜。 In a Western meal, it is possible that side dish and main course are considered a combination. Side dishes are listed under the a La Cart column. In spite of the large varieties of side dishes and diners’ preferences, the principle of choosing side dishes is to maintain harmony with the main course in terms of genre and nutrition. Given that main courses are primarily meat dishes, typically vegetables are the side dishes. Most of the time, when vegetables serve as side dishes, they are served in the form of salads. A side salad is usually served in a small bowl or special salad plate. In addition to vegetables, starch side dishes are also very popular. Common sides include dinner rolls, garlic bread, wild brown rice, macaroni, spaghetti, mashed potatoes, baked potatoes, as well as potato salad. Coleslaw, corn, baked beans, soups, and French fries are also pleasing choices. 面、粉类 (Noodles & Pastas) 2305. 咖喱海鲜炒饭 Stir-Fried Seafood Rice with Curry 2306. 海鲜比萨 Seafood Pizza 2307. 海鲜通心粉 Macaroni with Seafood 2308. 海鲜意面 Spaghetti with Seafood 2309. 会所三文治 Club Sandwich 2310. 火腿蕃茄炒意面 Spaghetti with Ham and Tomato 2311. 鸡肉汉堡 Chicken Burger 2312. 金枪鱼三文治 Tuna Sandwich 2313. 美式热狗 American Hot Dog
  • 135 2314. 奶酪意饺 Cheese Ravioli in Herb Cream Sauce 2315. 牛肉汉堡 Beef Burger 2316. 牛肉蘑菇比萨 Roast Beef and Mushroom Pizza 2317. 牛肉末酱拌意面 Spaghetti Served with Minced Beef Sauce 2318. 牛肉三文治 Roast Beef Sandwich 2319. 清汤饺子 Consommé with Raviolis 2320. 素食比萨饼 Vegetarian Pizza 2321. 土豆烙饼 Potato Pancake 2322. 西班牙肉菜饭 Paella 2323. 香肠炒意粉 Spaghetti Bolognaise 2324. 意大利奶酪千层面 Cheese Lasagna 2325. 意式煎饺 Pan-Fried Raviolis 2326. 意式煮饺 Poached Raviolis 2327. 藏红花饭 Saffron Rice 2328. 蒸粗麦伴菜 Couscous with Vegetables
  • 136 面包类 (Breads) 2343. 辫子面包 Plait Bread 2344. 长法棍 French Baguette 2345. 葱香面包 Onion Loaf 2346. 脆皮面包 Crispy Bread 2347. 黑麦面包 Rye Bread 2348. 黄油面包(每份一片) Buttered Bread (1 Piece per share) 其他配菜 (Other Sides) 2329. 俄式泡菜 Pickled Vegetable, Russian Style 2330. 公爵夫人土豆 Duchesse Potato 2331. 黄油炒熏肉甜豆 Fried Bacon and Bean with Butter 2332. 黄油炒蔬菜 Fried Vegetable in Butter 2333. 烩红卷心菜 Braised Red Cabbage 2334. 烩香肠 Braised Sausage 2335. 煎香肠 Fried Sausage 2336. 美味酸黄瓜 Sour Cucumber 2337. 奶油烤杂拌 Baked Assorted Meat with Cream Sauce 2338. 圣彼得堡式茄片 St. Petersburg Eggplant 2339. 铁扒杂拌 Grilled Assorted Meat 2340. 土豆泥 Mashed Potatoes 2341. 土豆炒洋葱 Potato Lyonnaise 2342. 猪肉肠 Hard Sausage
  • 137 2349. 面包(每份二片) Bread (2 Pieces per share) 2350. 面包篮(每份四片) Bread Basket (4 Pieces per share) 2351. 面筋面包 Gluten Bread 2352. 农夫包 Farmer’s Bread 2353. 牛角包 Croissant 2354. 葡萄干面包 Raisin Bread 2355. 起酥面包 Puff Bread 2356. 全麦包 Whole Wheat Bread 2357. 软质面包 Soft Roll 2358. 粟米面包 Sweet Corn Bread 2359. 吐司 Toast 2360. 圆面包 Bun 2361. 小圆面包 Dinner Roll 2362. 硬质面包 Hard Roll 2363. 玉米面包 Corn Bread 2364. 原味袋子包 Pita Bread Plain
  • 138 六、甜点 Desserts 西 餐 中 , 甜 点 通 常 放 在 主 菜 之 后 享 用 。 英 语 中 的 “ 甜 点 ” (Dessert)一词来源于法语,古法语将其拼写为“Desservir”。本意是 “提供”、“清理餐桌”。很明显,甜点通常是宴席里最后一个登场 的。广义上的甜点泛指在主菜之后提供的所有食物,比如饼干、糕点、 糖果、布丁、蛋糕、冰淇淋、水果、酸奶等等。 After the main course comes the dessert. The word "dessert" originates from the French language, which in old French is spelled "desservir". Literally, "dessert" means "to serve" and "to clear the table", both of which vividly demonstrate that dessert is offered at the end of a meal. Generally, dessert refers to the sweet or sugar-contained food served after the main course, such as cookies, pastries, candies, pudding, cakes, ice cream, fruit, yogurt, etc. 在一些地区,专门用来享用甜点的勺子就叫做 甜点勺。而有的地方人们则喜欢用叉子或是茶勺来 吃甜点。同时,关于甜点勺的使用也各异。有时人 们也用甜点勺喝汤或者吃麦片。不管如何使用,甜 点勺本身在大小、形状和乘量上独具特色。 The utensil used for desserts, in some areas, is called the dessert spoon particularly designed for desserts. Other possible options are forks and teaspoons. The use of dessert spoons varies, as sometimes they are used for soup or cereals. A dessert spoon is unique in terms of the size, shape, and capacity. 糕点、饼干及其他 (Cakes, Cookie & Others) 2365. 白巧克力奶油布丁 White Chocolate Brule 2366. 爆米花(甜/咸) Popcorn (Sweet/Salty) 2367. 百香果慕斯 Passion Fruit Mousse 2368. 裱花蛋糕 Decorated Cake 2369. 薄脆饼 Wafer
  • 139 2370. 薄脆姜饼 Gingersnaps 2371. 薄烙饼 Griddle Cake 2372. 草莓蛋糕 Strawberry Cake 2373. 草莓慕斯 Strawberry Mousse 2374. 草莓奶酪蛋糕 Strawberry Cheesecake 2375. 草莓酥条 Strawberry Napoleon 2376. 大理石奶酪蛋糕 Marble Cheesecake 2377. 蛋白杏仁甜饼 Macaroon 2378. 单层大块蛋糕 Sheet Cake 2379. 蛋奶冻 Custard 2380. 德比饼干 Derby Biscuit 2381. 俄式巧克力卷 Chocolate Roll, Russian Style 2382. 法式苹果塔 French Apple Tart 2383. 干果派 Nut Pie 2384. 海绵蛋糕 Sponge Cake 2385. 核桃布朗尼 Walnut Brownies
  • 140 2386. 核桃海绵糕 Walnut Butter Sponge Cake 2387. 黑森林蛋糕 Black Forest Cake 2388. 蝴蝶酥 Butterfly Cookies 2389. 黄油蛋糕 Butter Cake 2390. 焦糖奶冻 Cream Caramel / Caramel Custard 2391. 卡布其诺慕斯 Cappuccino Mousse 2392. 咖啡剧本蛋糕 Opera Cake 2393. 咖啡奶酪蛋糕 Coffee Cheesecake 2394. 烤饼 Scone 2395. 蓝莓奶酪蛋糕 Blueberry Cheesecake 2396. 蓝莓松糕 Blueberry Muffin 2397. 栗子蛋糕 Chestnut Cake 2398. 琳泽蛋糕 Linzer Cake
  • 141 2399. 绿茶布丁 Green Tea Pudding 2400. 绿茶奶酪蛋糕 Green Tea Cheesecake 2401. 芒果布丁 Mango Pudding 2402. 芒果慕斯蛋糕 Mango Mousse Cake 2403. 美式奶酪蛋糕 American Cheesecake 2404. 拿破仑蛋糕 Napoleon Cake 2405. 奶油角 Cream Horn 2406. 奶油泡芙 Cream Puff 2407. 柠檬卷 Lemon Roll 2408. 牛奶巧克力多纳圈 Milk Chocolate Donuts 2409. 泡芙条/爱克力 Éclair 2410. 苹果巴菲 Apple Parfait 2411. 苹果脆皮酥卷 Apple Strudel 2412. 苹果酪 Apple Cream 2413. 苹果派 Apple Pie 2414. 戚风蛋糕 Chiffon Cake 2415. 千层酥 Puff Pastry 2416. 巧克力薄脆饼 Chocolate Wafer 2417. 巧克力蛋奶冻 Chocolate Custard 2418. 巧克力慕斯 Chocolate Mousse
  • 142 2419. 巧克力曲奇 Chocolate Cookies 2420. 巧克力软糖蛋糕 Truffle Chocolate Cake 2421. 巧克力榛子蛋糕 Chocolate Hazelnut Cake 2422. 曲奇饼 Cookies 2423. 热粘枣布丁 Date Pudding 2424. 乳酪蛋糕 Cheesecake 2425. 瑞士蛋卷 Swiss Roll 2426. 水果脆皮酥盒 Puff Pastry with Fruit 2427. 水果丹麦 Fruit Danish 2428. 手指饼干 Lady Finger 2429. 天使蛋糕 Angel Food Cake 2430. 脱脂蛋糕 Non-Fat Cake 2431. 维也纳巧克力蛋糕 Sacher Cake 2432. 鲜果蛋挞 Fresh Fruit Tart 2433. 鲜水果配沙巴洋 Fruit with Sabayon
  • 143 2434. 小姜饼 Ginger Nut 2435. 杏仁多纳圈 Almond Donuts 2436. 椰丝塔 Coconut Tart 2437. 意大利提拉米苏 Italian Tiramisu 2438. 英式水果蛋糕 English Fruit Cake 2439. 原味蛋糕 Plain Cake 2440. 越橘松糕 Cranberry Muffin 2441. 云呢拿布丁 Vanilla Pudding 2442. 云呢拿栗子蛋糕 Vanilla Chestnut Cake 2443. 纸杯蛋糕 Cup Cake 冰品甜点 (Iced Desserts) 2444. 巴菲 Parfait 2445. 刨冰(红豆、绿豆、芋头、金 橘、草莓、百香果、巧克力、 李子、蓝莓、芒果、花生、菠 萝) Shaved Ice (with red bean, green bean, taro, cumquat, strawberry, passion fruit, chocolate, black plum, blueberry, mango, peanut, pineapple) 2446. 冰沙 Sorbet 2447. 冰霜 Sherbet 2448. 薄荷冰淇淋苏打 Mint Ice Cream Soda 2449. 薄荷草莓酸奶 Mint & Strawberry Yoghurt 2450. 薄荷荔枝酸奶 Mint & Lichee Yoghurt 2451. 薄荷芒果酸奶 Mint & Mango Yoghurt 2452. 薄荷苹果酸奶 Mint & Apple Yoghurt
  • 144 2453. 菠萝酸奶 Pineapple Yoghurt 2454. 菠萝雪泡 Pineapple Snow 2455. 草莓冰淇淋 Strawberry Ice Cream 2456. 草莓奶昔 Strawberry Milkshake 2457. 草莓糖浆冰淇淋 Ice Cream with Strawberry Syrup 2458. 蛋卷冰淇淋 Ice Cream Cone 2459. 咖啡加冰淇淋 Coffee with Ice Cream 2460. 咖啡奶昔 Coffee Milkshake 2461. 咖啡雪泡 Coffee Snow 2462. 蓝柑冰淇淋苏打 Blue Curacao Ice Cream Soda 2463. 绿茶冰淇淋 Green Tea Ice Cream 2464. 芒果牛奶伴滑冰 Mango and Milk Blended with Ice 2465. 蜜桃鲜橙伴滑冰 Peach and Orange Blended with Ice 2466. 木瓜牛奶伴滑冰 Papaya and Milk Blended with Ice 2467. 柠檬伴滑冰 Lemon Blended with Ice
  • 145 2468. 柠檬冰淇淋苏打 Lemon Ice Cream Soda 2469. 牛奶雪泡 Milk Snow 2v470. 苹果椰奶伴滑冰 Apple, Coconut and Milk Blended with Ice 2471. 巧克力冰淇淋 Chocolate Ice Cream 2472. 巧克力奶昔 Chocolate Milkshake 2473. 巧克力糖浆冰淇淋 Ice Cream with Chocolate Syrup 2474. 圣代 Sundae 2475. 圣诞冰淇淋 Christmas Ice Cream 2476. 水果冰淇淋 Ice Cream with Fruit 2477. 无糖酸奶 Sugar-Free Yoghurt 2478. 西瓜牛奶伴滑冰 Watermelon and Milk Blended with Ice 2479. 香橙伴滑冰 Orange Blended with Ice 2480. 香橙奶昔 Orange Milkshake 2481. 香蕉柳橙伴滑冰 Banana and Orange Blended with Ice 2482. 雪人 Snowman Ice Cream 2483. 樱桃冰淇淋 Ice Cream with Cherry 2484. 原味酸奶 Plain Yoghurt 2485. 云呢拿冰淇淋 Vanilla Ice Cream 2486. 云呢拿奶昔 Vanilla Milkshake
  • 146 第三章 饮品 Chapter III: Drinks 常见的饮品种类有:饮用水、酒精类饮品和不含酒精类饮品(包括热饮、冷 饮和软饮料等等)。 Common drinks are drinking water, and alcoholic as well as non-alcoholic beverages, including hot and cold beverages, soft drinks, etc. 一、酒精类饮品 Alcoholic Beverages 任何含有乙醇,即酒精的饮品都可以称为酒精类饮品。酒精类饮品的种类也十分繁多。这里主要介 绍国产酒和进口酒,即所谓洋酒。 Any drink that contains ethanol, often referred to as alcohol, is defined as an alcoholic beverage. 1. 国酒 Chinese Wines 国产酒精类饮品常见的有:白酒、 黄酒、啤酒和药酒。白酒是通过谷物类和 其他材料发酵加工制成的,白酒通常都是 高度酒。黄酒,也叫陈年酒,是中国特有 的一种酒。它用谷类作物(比如大米或小 麦)直接酿造而成。黄酒通常都是低度 酒,大约有20%的酒精含量。 另一种中国的特色酒是药酒。药酒 就是具有一定药物疗效的酒。通常药酒的 制作就是把药物浸泡在白酒中,经过一段 时间后就可以直接享用。药酒在中国有着 悠久的历史,而且使用广泛。 在中国,啤酒也是一种十分流行和 常见的酒精类饮品。虽然中国不是啤酒的 发源地,但啤酒在中国的传播和发展十分 迅速。就全世界而言,啤酒是继茶和咖啡 之后的第三大消费饮品,而且是最受欢迎 的酒精类饮品。 In China, alcoholic beverages can be categorized as liquor, yellow wine, beer, and medicinal wine. Specifically, liquor is made by fermenting grain or other ingredients. Liquors often contain high levels of alcohol. Yellow wine, also called “aged” wine, is a unique type of wine in China. It is brewed directly from grain such as rice or wheat. Yellow wine contains a low percentage of alcohol, usually approximately 20%. Another unique type of Chinese alcoholic beverage is medicinal wine. As implied by its name, it has a certain degree of medicinal value. Generally, medicinal wine is made by marinating medicants in the liquor for a certain period of time. Medicinal wine has a long history and wide application in China. Beer is another popular alcoholic beverage in China. Though not originating in China, beer is widely popular in China. Around the world, beer is the third most popular drink; its consumption is lightly less than that of tea and coffee. Beer is the most popular alcoholic beverage.
  • 147 白酒 (Liquor) 2487. 北京醇 Beijing Chun 2488. 二锅头 (极品500毫升56度) Erguotou (Superior 500ml 56°) 2489. 古钟二锅头 (500毫升46度) Guzhong Erguotou (500ml 46°) 2490. 贵州醇 Guizhou Chun 2491. 国窖(500毫升38度) Guojiao (500ml 38°) 2492. 国窖(52度) Guojiao (500ml 52°) 2493. 国窖1573 (中国第一窖) Guojiao 1573 (The First Cellar in China) 2494. 国酿(贵州茅台系列) Guoniang (Moutai Liquor Series) 2495. 红星珍品二锅头(500毫升52度) Red Star Collection Erguotou (500ml 52°) 2496. 剑南春(38度) Jiannanchun (38°) 2497. 剑南春 (52度) Jiannanchun (52°) 2498. 金六福(五星)(52度) Jinliufu (Five-Star) (52°) 2499. 京酒 (500毫升38度) Jing Jiu (500ml 38°)
  • 148 2500. 精装二锅头 (500毫升52度) Deluxe Erguotou (500ml 52°) 2501. 酒鬼 (500毫升38度) Jiugui (500ml 38°) 2502. 酒鬼(52度) Jiugui (500ml 52°) 2503. 康雍乾御冠酒(400毫升50度) Kang Yong Qian Imperial Crown (400ml 50°) 2504. 康雍乾御酒(450毫升50度) Kang Yong Qian (450ml 50°) 2505. 蓝花珍品二锅头 Lanhua Collection Erguotou 2506. 泸州老窖(38度) Luzhou Lao Jiao (38°) 2507. 泸州老窖(52度) Luzhou Lao Jiao (52°) 2508. 茅台(500毫升38度) Moutai (500ml 38°) 2509. 茅台(53度) Moutai (500ml 53°) 2510. 茅台(三十年) Moutai (30-year) 2511. 茅台(十五年) Moutai (15-year) 2512. 蒙古王(44度) Mongolian King (44°) 2513. 牛栏山经典二锅头(500毫升52度) Niulanshan Classic Erguotou (500ml 52°) 2514. 青瓷珍品二锅头 Qingci Collection Erguotou
  • 149 2515. 三品京酒(500毫升38度) Sanpin Jingjiu (500ml 38°) 2516. 三品京酒(500毫升52度) Sanpin Jingjiu (500ml 52°) 2517. 三星金六福(高/低) Three-Star Jinliufu (High/Low) 2518. 三星金六福(三两) Three-Star Jinliufu (150ml) 2519. 水井坊(39度) Shuijingfang (39°) 2520. 水井坊(52度) Shuijingfang (52°) 2521. 水井坊(53度) Shuijingfang (53°) 2522. 五粮液(39度) Wuliangye (39°) 2523. 五粮液(52度) Wuliangye (52°) 2524. 五粮液一帆风顺(52度) Wuliangye Liquor Symbolizing Smooth Sailing (52°) 2525. 五星金六福(高/低) Five-Star Jinliufu (High/Low) 2526. 小糊涂仙(52度) Xiaohutuxian (52°) 2527. 小角楼 Xiaojiaolou 2528. 小酒鬼(250毫升38度) Xiaojiugui (250ml 38°)
  • 150 黄酒、啤酒 (Yellow Wine & Beer) 2529. 8年香雕绍兴酒 8-Year Xiangdiao Shaoxing 2530. 5年香雕绍兴酒 5-Year Xiangdiao Shaoxing 2531. 北京生啤 Beijing Draft Beer 2532. 陈年彩坛花雕 Aged Caitan Huadiao 2533. 古越龙山 Guyue Longshan 2534. 哈尔滨啤酒 Harbin Beer 2535. 女儿红12年 12-Year Nv'erhong 2536. 女儿红18年 18-Year Nv'erhong 2537. 青瓷五年 5-Year Qingci 2538. 青岛啤酒 Tsingtao Beer 2539. 三十年花雕 30-Year Huadiao 2540. 绍兴花雕10年 10-Year Shaoxing Huadiao 2541. 绍兴花雕20年 20-Year Shaoxing Huadiao 2542. 绍兴花雕及清酒 Shaoxing Huadiao & Sake 2543. 绍兴加饭 Shaoxing Jiafan 2544. 青岛扎啤/青岛生啤 Tsingtao Draft Beer 2545. 雪花啤酒 Snow Beer 2546. 燕京啤酒 Yanjing Beer 2547. 燕京扎啤/燕京生啤 Yanjing Draft Beer 2548. 燕京无醇啤酒 Yanjing Non-Alcoholic Beer
  • 151 葡萄酒 (Wine) 2549. 92年长城干红葡萄酒 Great Wall Dry Red Wine (Year 1992) 2550. 92年张裕卡斯特干红 Changyu Castel Dry Red Wine (Year 1992) 2551. 95年张裕卡斯特干红 Changyu Castel Dry Red Wine (Year 1995) 2552. 长城1995(长城红葡萄酒,中 国) Great Wall Cabernet Sauvignon (Year 1995) 2553. 长城2002(长城红葡萄酒,中国) Great Wall Cabernet Sauvignon (Year 2002) 2554. 长城A区(长城红葡萄酒,中国) Great Wall Huaxia PuYuan A Cabernet Sauvignon 2555. 华夏95年长城 Great Wall Huaxia Vintage Red Wine (Year 1995) 2556. 华夏长城赤霞珠 Great Wall Huaxia Cabernet Sauvignon Red Wine 2557. 华夏长城葡萄园A区 Great Wall Huaxia Region A Red Wine 2558. 华夏长城莎当妮干白 Great Wall Chardonnay White Wine 2559. 华夏长城特选 Great Wall Huaxia Selection Red Wine 2560. 雷司令(中国龙徽) Dragon Seal Riesling (Longhui, China) 2561. 龙徽赤霞珠 Dragon Seal Cabernet Sauvignon Red Wine
  • 152 2562. 龙徽干白葡萄酒 Dragon Seal White Wine 2563. 龙徽干红葡萄酒 Dragon Seal Dry Red Wine 2564. 龙徽怀来珍藏 Dragon Seal Huailai Collection 2565. 龙徽怀来珍藏干红葡萄酒 Dragon Seal Huailai Dry Red Wine Collection 2566. 龙徽起泡酒 Dragon Seal Sparkling Cider 2567. 龙徽莎当妮干白 Dragon Seal Chardonnay White Wine 2568. 龙徽庄园 Dragon Seal Cru de Red Wine 2569. 龙徽庄园干红葡萄酒 Dragon Seal Cru de Dry Red Wine 2570. 沙城长城干红三星 Great Wall Shacheng Three-Star Dry Red Wine 2571. 沙城长城干红四星 Great Wall Shacheng Four-Star Dry Red Wine 2572. 沙城长城干红五星 Great Wall Shacheng Five-Star Dry Red Wine 2573. 沙城长城干红一星 Great Wall Shacheng Single-Star Dry Red Wine 2574. 王朝干白 Dynasty White Wine 2575. 王朝干红 Dynasty Dry Red Wine 2576. 西夏王冰白 Xixia King Ice Wine 2577. 西夏王干红 Xixia King Dry Red Wine 2578. 西夏王世纪 Xixia King Red Wine 2579. 张裕解百纳干红葡萄酒 Changyu Cabernet Dry Red Wine 2580. 张裕起泡酒 Changyu Sparkling Cider
  • 153 2. 洋酒 Imported Wines 进口酒统称为洋酒。洋酒同样也可以分为多个种类。常见的有白兰地、威士忌、金酒、朗姆酒、伏 特加、龙舌兰、利口酒、开胃酒等等。 In general, all alcoholic beverages not originating in China can be referred to as imported wines. Similar to Chinese wines, imported wines can be classified into different groups. Typically, several kinds are highly popular in China, such as brandy, whisky, gin, rum, vodka, tequila, liqueur, and aperitif. 2.1. 白兰地与威士忌 Brandy & Whisky 市面上常见的白兰地大部分是采用葡萄、水果和果渣为原材料,经发酵蒸馏制成。但传统意义上的 白兰地都是用葡萄加工制成的。白兰地的酒精含量通常在36%到60%之间,常常放在餐后饮用。 制作威士忌的主要材料是谷物麦芽浆。常用的原料有大麦、黑麦、小麦和玉米。玉米制成的威士忌 酒精含量最多不超过80%,其他谷物制成的威士忌酒精含量最大可达90%。 The popular brandies are produced by fermenting grapes, fruit or pomace and then distilling. Yet, typically and traditionally grapes are the most common ingredient to produce brandy. Usually brandy contains 36% to 60% alcohol and is viewed as an after-dinner drink. The major ingredient used in producing whisky is grain mash. A large variety of grains can be used to make whisky, such as barley, rye, wheat, and corn. The maximum alcohol content for corn whisky is 80%, whereas other grain whisky is 90% by volume. 白兰地 (Brandy) 2581. 干邑 Cognac 2582. 兰带马爹利 Martell Cordon Blue 2583. 马爹利VSOP Martell VSOP 2584. 马爹利XO Martell XO 2585. 拿破仑VSOP Courvoisier VSOP, France 2586. 拿破仑XO Courvoisier XO, France 2587. 苹果白兰地 Calvados 2588. 人头马VSOP Remy Martin VSOP 2589. 人头马XO Remy Martin XO 2590. 人头马俱乐部 Remy Martin Club 2591. 人头马路易十三 Remy Martin Louis XIII 2592. 人头马特级 Club de Remy 2593. 施格兰VO Seagram's VO
  • 154 2594. 轩尼诗VSOP Hennessy VSOP 2595. 轩尼诗XO Hennessy XO 2596. 轩尼诗百乐廷 Hennessy Paradise 2597. 轩尼诗智选 Hennessy Choice 2598. 亚文邑 Armagnac 威士忌 (Whiskey) 2599. 爱尔兰威士忌 Irish Whiskey 2600. 白马威士忌 White Horse 2601. 百笛人 100 Pipers 2602. 百龄坛 Ballantine’s 2603. 百龄坛(特级)威士忌 Ballantine’s Finest 2604. 百龄坛12年 Ballantine’s (12-Year) 2605. 格兰菲迪士10年 Glenfiddich (10-Year) 2606. 格兰菲迪士 Glenfiddich 2607. 格兰威士忌 Grant’s 2608. 格林莫瑞 Glenmorangie
  • 155 2609. 黑方威士忌 Johnnie Walker Black Label 2610. 红方威士忌 Johnnie Walker Red Label 2611. 皇冠威士忌 Crown Royal 2612. 皇家礼炮 Chivas Royal Salute 2613. 加拿大俱乐部(12年) Canadian Club (12-Year) 2614. 杰克丹尼威士忌 Jack Daniel’s 2615. 金铃极品威士忌 Bells Finest 2616. 老伯威威士忌 (12年) Old Parr (12-Year) 2617. 龙津 Long John 2618. 麦高伦麦威 (12年) Macallan Highland (12-Year) 2619. 顺风威士忌 Cutty Sark 2620. 四玫瑰波尔本威士忌 Four Roses 2621. 苏格兰大麦芽威士忌 Scotch Malt Whisky 2622. 苏格兰威士忌 Scotch Whisky 2623. 添宝威士忌 Dimple Haig 2624. 威雀威士忌(15年) Famous Grouse (15-Year) 2625. 野火鸡威士忌 Wild Turkey 2626. 芝华士威士忌12年 Chivas Regal (12-Year) 2627. 芝华士威士忌18年 Chivas Regal (18-Year)
  • 156 2.2. 金酒与朗姆酒 Gin & Rum 金酒的口味主要来自于杜松子,因 此金酒也称为杜松子酒。金酒大致可以分 为蒸馏金酒和混合金酒两类。金酒通常用 来当做基酒,加入鸡尾酒后制成的混合饮 品深受人们的喜欢。 朗姆酒也是一种流行的酒精类饮 品。制作朗姆酒的主要材料是甘蔗的副产 品,比如糖浆和甘蔗汁。因此,最初朗姆 酒的制作生产都集中在盛产甘蔗的加勒比 海地区以及南美洲的一些国家。现如今, 各种各样的朗姆酒在全世界范围内随处可 见。从酒质上讲,朗姆酒可以分为清淡、 中度、加香和浓烈等等。清淡的朗姆酒常 常用来作为调制鸡尾酒的基酒。 金酒、朗姆酒 (Gin & Rum) 2628. 百加得151号(牙买加) Bacardi 151, Jamaica 2629. 百加得8号(牙买加) Bacardi 8, Jamaica 2630. 百加得白郎姆酒 Bacardi Light 2631. 百加得黑郎姆酒 Bacardi Dark 2632. 百加得朗姆酒 Bacardi Rum 2633. 必发达金酒 Beefeater 2634. 哥顿 Gordon’s 2635. 黑朗姆酒 Dark Rum Gin is an alcoholic beverage made primarily from juniper berries. Generally gin falls, into two groups: distilled and compound. It is also referred to as juniper berry wine. Gin is often used as the alcohol base, combined with cocktails to produce a variety of popular mixed drinks. Rum is another popular alcoholic beverage. The major ingredient of rum is sugarcane by-products, such as molasses and sugarcane juice. Therefore, originally rum was produced in areas around the Caribbean and South American countries where sugarcane is widely grown. Nowadays, various kinds of rum are popular around the world. Based on grades, rum can be grouped as light, gold, spiced, dark, etc. Among all grades, light rum is the most frequently used base for cocktails.
  • 157 2636. 基比路钻石金 Gibeys Special Dry Gin, London, England 2637. 健尼路金 Greenalls Original Dry Gin, London, England 2638. 摩根船长白郎姆酒 Captain Morgan Rum White 2639. 摩根船长黑郎姆酒 Captain Morgan Rum Dar 2.3. 伏特加与龙舌兰 Vodka & Tequila 伏特加是一种经蒸馏处理的酒精饮料。 市面上品质较好的伏特加是经过三重蒸馏而 来的。在蒸馏的过程中除水和乙醇外还会加 入黑麦、小麦、马铃薯和甜菜糖浆等物质混 合发酵,伏特加的酒精含量通常介于35%和 50%之间。 龙舌兰酒又称“特基拉酒”,是墨西 哥的特产。特基拉是墨西哥的一个小镇。特 基拉酒也被称为“龙舌兰”烈酒,是因为此 酒以龙舌兰(agave)为原料。龙舌兰酒的 酒精含量一般在38%到40%之间,但有一些 龙舌兰的酒精含量处于35%和55%之间。另 外,特基拉酒也常作为鸡尾酒的基酒。 Vodka is produced merely by distilling water and ethyl alcohol. High-quality vodkas are produced by distilling three times. During the process of distilling, extra ingredients such as grain, rye, wheat, potatoes, or sugar beet molasses can be added. Usually the alcohol content in vodka ranges from 35% to 50%. Tequila is a representative alcoholic beverage of Mexico. "Tequila" is also the name of a town in Mexico. Agave is the major ingredient in Tequila. Thus, it can be concluded that the spirit is named in accordance with its original producing area. The alcohol content in tequila is between 38% and 40%, but some kinds can reach from 35% to 55%. Tequila is often used a cocktail base.
  • 158 伏特加、龙舌兰 (Vodka & Tequila) 2640. 波兰祖布兰卡波兰伏特加 Zubrowka-Bison Brand Vodka, Poland 2641. 丹麦伏特加 Danzka Vodka, Denmark 2642. 丹麦葡萄伏特加 Danzka Currant Vodka, Denmark 2643. 芬兰伏特加 Finlandia Vodka, Finland 2644. 芬兰青柠伏特加 Finlandia Lime Vodka, Finland 2645. 芬兰越橘伏特加 Finlandia Cranberry Vodka, Finland 2646. 荷兰伏特加 Ketel One Vodka, Holland 2647. 红牌伏特加 Stolichnaya Vodka 2648. 皇冠伏特加 Smirnoff Vodka 2649. 雷博司金色龙舌兰 Pepe Lopez Premium Gold, Mexico 2650. 绿牌伏特加 Moskovskaya Vodka 2651. 瑞典伏特加 Absolut, Sweden 2652. 瑞典香橙伏特加 Absolut Mandarin Vodka, Sweden 2653. 瑞典柠檬伏特加 Absolut Citron Vodka, Sweden
  • 159 2654. 瑞典葡萄伏特加 Absolut Kurrant Vodka, Sweden 2655. 瑞典云呢拿伏特加 Absolut Vanilla Vodka, Sweden 2656. 豪师快活白 Jose Cuervo White 2657. 豪师快活金 Jose Cuervo Gold 2658. 墨西哥索查金色龙舌兰 Sauza Extra Tequila Gold, Mexico 2659. 墨西哥索查银色龙舌兰 Sauza Tequila Blanco, Mexico 2660. 索查龙舌兰 Tequila Sauza 2.4. 利口酒与开胃酒Liqueur & Aperitifs 利口酒, 即餐后甜酒,译自法语 Liqueur。它是用白兰地、威士忌、朗 姆、金酒、伏特加或葡萄酒为基酒,加 入果汁和糖浆再浸泡各种水果或香料制 成。大部分的利口酒含甜浆量都超过 2.5%。利口酒比重较大,所以特别适 合用以调配各种色彩层次的鸡尾酒。 开胃酒通常是在餐前提供,使人 在餐前喝了能够刺激胃口、增加食欲。 开胃酒主要是以葡萄酒或蒸馏酒为原料 加入植物的根、茎、叶、药材、香料等 配制而成。常见的开胃酒有苦艾酒、香 槟酒、鸡尾酒等。 Liqueur, also known as a digestif, originates from the French word "liqueur". It is made by adding juices and syrup and then immersing certain kinds of fruit and spices in a base. Common bases include brandy, whisky, rum, gin, vodka, as well as wine. Most liqueurs contain more than 2.5% syrup content. In view of its relatively greater density, liqueur is often used to create multi- layered and multi-colored cocktails. Aperitifs are often served before meals to stimulate the appetite. Wines and distilled alcohol are the major ingredients. Certain kinds of plant roots, stems or leaves, herbal materials or spices are added for flavor. Vermouth, champagne, and cocktails are popular aperitifs.
  • 160 2661. 安定宝 Underberg 2662. 白薄荷 Crème de Menthe (White) 2663. 白可可酒 Crème de Cacao (White) 2664. 百利甜酒 Baileys Irish Cream 2665. 班尼的天(当酒) Benedictine (D.O.M) 2666. 薄荷酒 Crème de Menthe (Green) 2667. 草莓力娇 Crème de Strawberry 2668. 橙皮甜酒 Triple Sec 2669. 蛋黄白兰地 Advocaat 2670. 杜本内 Dubonnet 2671. 芳津杏仁 Amaretto 2672. 甘露咖啡力娇酒 Kahlua 2673. 甜味马天尼(意大利) Sweet Martini , Italy 2674. 葫芦尊薄荷蜜 Get 27 2675. 加利安奴(香草利口酒) Galliano
  • 161 2676. 金万利 Grand Marnier 2677. 君度甜酒 Cointreau 2678. 可可甜酒 Crème de Cacao 2679. 苦艾酒 Absinth 2680. 蓝橙 Blue Curacao 2681. 玛利布椰子甜酒 Malibu 2682. 马天尼(白) Martini Bianco, Italy 2683. 马天尼(干) Martini Dry, Italy 2684. 马天尼(甜) Martini Rosso, Italy 2685. 潘诺(茴香酒) Pernod 2686. 飘仙1号 Pimm’s No.1 2687. 森布卡茴香酒 Sambuca 2688. 添万力 Tia Maria 2689. 仙山露(半干) Cinzano Bianco, France 2690. 仙山露(干) Cinzano Dry , France 2691. 仙山露(红) Cinzano Rosso, France 2692. 樱桃白兰地 Cherry Brandy 2693. 樱桃酒 Kirschwasser 2694. 黑樱桃酒 Maraschino 2695. 樱桃甜酒 Cherry Heering
  • 162 啤酒、清酒 (Beer & Sake) 2696. 爱尔兰啤酒 Guinness 2697. 百威啤酒 Budweiser 2698. 朝日啤酒 Asahi 2699. 高仕啤酒 Grolsch 2700. 嘉士伯啤酒 Carlsberg 2701. 科罗娜啤酒 Corona 2702. 蓝带啤酒 Blue Ribbon 2703. 老虎啤酒 Tiger 2704. 日本清酒 Sake 2705. 喜力啤酒 Heineken 鸡尾酒、其他混合性酒 (Cocktail & Other Mixed Drinks) 2706. 白兰地亚历山大 Brandy Alexander 2707. 波斯猫爪 Pussy Foot (O J P J / Lemon Juice / Grenadine) 2708. 草莓玛格丽特 Strawberry Margarita 2709. 长岛冰茶(添加伏特加/金酒/朗 姆酒/龙舌兰酒/橘味白酒/可乐) Long Island Iced Tea (Vodka/Gin/Rum/Tequila/ Cointreau/Coke) 2710. 得其利 Daiquiri 2711. 干马天尼 Dry Martini 2712. 古典鸡尾酒 Old Fashioned
  • 163 2713. 黑俄罗斯 Black Russian 2714. 轰炸机 B-52 (Baileys Kahlua, Cointreau) 2715. 红粉佳人 Pink Lady 2716. 金飞士 Gin Fizz 2717. 金汤力 Gin and Tonic 2718. 龙舌兰日出 Tequila Sunrise 2719. 罗布•罗伊 Rob Roy 2720. 螺丝刀 Screwdriver 2721. 曼哈顿 Manhattan 2722. 美态 Mai Tai 2723. 汤姆考林斯 Tom Collins 2724. 天使之吻 Angel's Kiss 2725. 酸威士忌 Whisky Sour 2726. 夏日潘趣 Summer Punch (OJPJ, Lemon Juice, Grenadine Mint’s) 2727. 新加坡司令 Singapore Sling 2728. 锈钉 Rusty Nail 2729. 血玛丽(添加伏特加、番茄 汁) Bloody Mary (Vodka, Tomato Juice) 2730. 亚美利加娜 Americano 2731. 种植园者潘趣 Planter’s Punch
  • 164 法国 France 波尔多地区Bordeaux - 1st Growth 最高等级酒庄 2732. 白马古堡 Chateau Cheval Blanc 2733. 柏图斯古堡 Chateau PERTs 2734. 布利翁高地古堡 Chateau Haut-Bryon 2735. 木桐古堡 Chateau Mouton Rothschild 2736. 拉菲古堡 Chateau Lafitte Rothschild 2737. 拉图古堡 Chateau Latour 2738. 玛歌古堡 Chateau Margaux 波尔多产区 高级酒庄 Bordeaux 2739. 埃思杜耐尔古堡 Chateau Cos d’Estournel 2740. 奥巴里奇古堡 Chateau Haut Bages Liberal 红酒 (Red Wine) Red wine is an umbrella name for all kinds of grape wines. In other words, it is not necessary to be red to be called such. According to their colors, products can be grouped as red, white, and pink wines. Some countries are famous for certain kinds of wines. Those countries can be further classified into different regions, each of which has its unique characteristics. France is famous for its wines. Enjoying a grape-friendly climate and iron-rich soil, Bordeaux is a well-known wine region in France. Other countries like Italy and Australia also have brands that are internationally known. 红酒是葡萄酒的通称,并不一 定特指红葡萄酒。红酒有许多分类方 式。以成品颜色来说,可分为红葡萄 酒、白葡萄酒及粉红葡萄酒三类。每 个品种的红酒生产国都有不同产区, 有其各自独特风格。法国红酒世界闻 名,尤以气候温和、土壤富含铁质的 波尔多产地最具代表。其他如意大 利、澳大利亚也都有各自的品牌。
  • 165 2741. 百鳞翅古堡 Chateau Lynch Bages 2742. 波坦萨古堡 Chateau Potensac 2743. 博哈特美人古堡 La Fleur de Bouard 2744. 布里翁高地 巴哈斯法兰古堡 Bahans Haut-Brion 2nd of Chateau Haut-Brion 2745. 晨钟古堡 Chateau Angelus 2746. 查赛林古堡 Chateau Chasse-Spleen 2747. 翠陶玫瑰古堡 Chateau Larose-Trintaudon 2748. 杜哈米隆红古堡 Chateau Duhart Milon 2749. 佛拉达古堡 Chateau Fonrazade 2750. 伽夫莉叶古堡 Chateau Canon La Gaffeliere 2751. 卡瑟天堂古堡 Chateau Paradis Casseuil 2752. 坎帝娜古堡 Chateau Cantenac Brown 2753. 坎摩尔古堡 Chateau Cantemerle 2754. 拉吉古堡 Chateau La Lagune 2755. 拉兰德伯爵夫人古堡 Chateau Pichon Long. Comtesse Lalande 2756. 拉斯甘园古堡 Chateau Lascombes 2757. 朗格维男爵古堡 Chateau Pichon Longueville Baron 2758. 龙船古堡 Chateau Beychevelle 2759. 罗德比古堡 Chateau Rolland De By 2760. 穆特拉吉古堡 Moulin La Lagune 2761. 帕玛古堡 Chateau Palmer
  • 166 2762. 朋特卡古堡 Chateau Pontet Canet 2763. 皮安尼仙古堡 Chateau Prieure Lichine 2764. 奇葩古堡 Chateau La Fleur de Petrus 2765. 赛乐思古堡 Chateau de Sales, Pomerol 2766. 塔博古堡 Chateau Talbot 2767. 西特兰堡 Chateau Citran 2768. 小拉菲(拉菲古堡第二等级酒) Carruades de Lafitte 2nd of Chateau Lafitte Rothschild 2769. 小拉图(拉图古堡第二等级酒) Les Forts du Latour, 2nd of Chateau Latour 2770. 小木桐(小山羊) Petit Mouton 2nd of Chateau Mouton Rothschild 2771. 修女院古堡 Chateau du Couvent, Pomerol 勃艮地产区 Burgundy 2772. 贝都克女王酒庄 Reine Pedauque, Meurseault AOC Les Pellans 2773. 路易拉图酒庄阿劳斯-考通 Louis Latour, Aloxe Corton 2774. 路易亚都酒庄波恩一级葡萄园 L. Jadot, Beaune ler Cru Theurons 2775. 路易亚都酒庄博玛村 L. Jadot, Pommard 2776. 路易亚都酒庄夜丘村 L. Jadot, Nuit Saint Georges 2777. 路易亚都酒庄哲维-尚贝丹村 L. Jadot, Gevrey Chambertin 2778. 路易亚都酒庄 布利尼-蒙沓 奢村 Louis Jadot, Puligny-Montrachet 2779. 路易亚都酒庄 考尔通-查理曼 特级酒园 Louis Jadot, Corton-Charlemagne Grand Cru 2780. 路易亚都酒庄 摩梭村 Louis Jadot, Meursault
  • 167 2781. 路易亚都酒庄 莎布利一级酒园 Louis Jadot, Chablis 1st Cru 2782. 摩梭古堡 Chateau De Meursault 罗讷河谷地Valée du Rhône 2783. 火箭酒庄 教皇新堡 Clos La Roquette, Chateauneuf-du-Pape 2784. 吉佳乐世家艾尔米大志 E. Guigal, Hermitage White 2785. 吉佳乐世家火焰山丘 E. Guigal, Cote Rotie 2786. 吉佳乐世家吉贡达 E. Guigal, Gigondas 2787. 吉佳乐世家教皇新堡 E. Guigal, Chateauneuf De Pape 2788. 老电报酒庄教皇新堡 Vieux Telegraphe, Chateauneuf De Pape 2789. 月桂花冠酒庄吉贡达 Laurus, Gigondas 2790. 佐宅利教堂酒庄 Paul Jaboulet Aine 2791. 佐宅利教堂酒庄吉贡达 Paul Jaboulet Aine, Gigondas 葛拉维 Graves 2792. 贝沙克-雷奥良 Pessac-Leognan
  • 168 法国VDP大区级酒 France Regional VDP 2793. 拱男爵酒庄 Domaine de Baron’Arques 2794. 玛德玛嘉萨高地峡谷酒庄 Mas De Daumas Gassac White 意大利 Italy 2795. 艾格尼酒庄阿玛罗尼 Allegrini Amarone 2796. 安东尼酒庄 天娜葡萄园 托希 卡娅 Antinori Tignanello, Tuscany 2797. 安东尼酒庄尚提传统经典 Antinori, Chianti Classico 2798. 布鲁那洛 Brunello Di Montalcino 2799. 布鲁诺酒庄巴霍洛 Prunotto Bussia 2800. 布鲁诺酒庄芭西亚酒园巴霍洛 Pruntto Bussia, Barolo 2801. 布鲁诺酒庄布瑞克葡萄酒园 芭芭瑟蔻 Prunotto, Bric Turot, Barbaresco 2802. 嘉里奥雷酒庄托希卡娅 Gagliole, Tuscany 2803. 嘉雅酒庄达尔玛吉果园 Gaja Damagi, Langhe
  • 169 2804. 嘉雅酒庄嘉雅芭芭多斯 Gaja, Barbaresco 2805. 嘉雅酒庄摩尔式堡 Gaja, Sito Moresco, Langhe 2806. 嘉雅酒庄思波斯果园 Gaja Sperss, Langhe 2807. 嘉雅酒庄 罗斯巴斯 霞多丽 Gaja, Rosj-Bass Chardonnay, Langhe 2808. 丽斐琐河酒庄 Livio Felluga Sosso 2809. 卢碧卡雅酒庄托希卡娅 Lupicaia, Tuscany 2810. 皮欧-瑟萨酒庄巴霍洛 Pio Cesare, Barolo 2811. 萨拉古堡 芝华露 Cervaro, Castello de Sala 2812. 萨希卡娅酒庄贝格瑞 Sassicaia, Golgheri 2813. 塔斯那雅酒庄托希卡娅 Tasssinaia, Tuscany 2814. 维特斯村庄酒庄尚提特选 Villa di Vetrice, Chianti Rufina Riserva 澳大利亚 Australia 2815. 奔富酒庄葛兰脂宾15西拉 Penfolds, Grange Bin 15 Shiraz 2816. 奔富酒庄圣亨西拉 Penfolds, Saint Henri Shiraz 2817. 比特-雷曼酒庄八首歌西拉 Peter Lehmann, Eight Songs Shiraz 2818. 科伯道赤霞珠 D’Arenberg, Coppermine Road, Cab-Sauv 2819. 露纹艺术系列霞多丽 Leeuwin, Art Series Chardonnay 2820. 露纹艺术系列赤霞珠 Leeuwin, Art Series, Cab-Sauv 2821. 罗富酒庄黑比诺特选 Rochford, Reserve, Pinot Noir 2822. 乔富酒庄黑牌赤霞珠-西拉 W. B. Black Label Cab-Sauv Shiraz 2823. 玫瑰山庄罗斯伯格霞多丽 Rosemount, Roxburgh Chardonnay 2824. 玫瑰山庄西拉 Rosemount, Balmoral, Syrah
  • 170 2825. 天壤酒庄1号桶赛美容 Tyrell’s Vat 1 Semillon 2826. 天壤酒庄47号桶霞多丽 Tyrrell’s Vat 47 Chardonnay 2827. 托布雷酒园二世利蒙大师 Torbreck, The Struie, Barosso 2828. 维呢斯酒庄约翰路的池赤霞珠 Whnns, John Riddoch Cab-Saw 2829. 维斯酒庄菲林斯-海特斯布瑞 Vasse, Felix Heytesbury 2830. 亚卢巴酒庄西拉-维欧尼 Yalumba Shiraz-Viognier 新西兰 New Zealand 2831. 新玛利酒庄赤霞珠-美乐 Villa Maria, Cabernet Merlot 2832. 新玛利庄园长乡思 Villa Maria, Private Bin Sauvignon Blanc 2833. 新玛利庄园霞多丽特选 Villa Maria, Reserve Chardonnay 西班牙 Spain 2834. 阿里安 Alion, Ribera del Duero 2835. 黑牌玛斯拉普拉纳 Mas La Plana, Penedes 2836. 聘缇雅 透侯 Pintia, Toro 2837. 特级大古堡 Grans Muralles, Conca de Barbera
  • 171 智利 Chile 2838. 巴斯克十世 Le Dix de Los Vscos, Colchagua 2839. 费加罗之恋 Almaviva, Maipo 2840. 甘露魔爵 赤霞珠 Don Melchor Cabernet Sauvignon, Maipo 2841. 伊拉苏麦西酒庄赤霞珠特选 Errazuriz Cab-Sauv Reserve, Maipo 2842. 伊拉苏麦西酒庄美乐特选 Errazuriz Merlot Reserve, Maipo 阿根廷 Argentina 2843. 安德马骑士 Cheval Des Andes, Mendoza 2844. 卡特纳 阿拉塔-马尔贝克 Catena, Alta Malbec, Mendoza 美国 USA 2845. 贝灵哲 纳柏谷侯维山 赤霞珠 Beringer, Private Reserve, Cab-Sauv 2846. 盖世峰酒庄 Geyser Peak 2847. 盖世峰酒庄 亚历山大河谷 Geyser Peak, Alexander Valley 2848. 思富酒园 美乐 Shafer, Merlot, Napa
  • 172 2849. 婷芭克世家特酿 Trimbach Cuvee Des Seigneurs 2850. 婷芭克世家特酿雷司令 Trimbach Cuvee Frederic Emile, Riesling 2851. 银像木酒庄 赤霞珠 Silver Oak, Cab-Sauv, Napa 2852. 约瑟夫菲尔普斯酒庄 赤霞珠 Joseph Phelps Cab-Sauv, Napa 2853. 约瑟夫菲尔普斯酒庄 美乐 Joseph Phelps Merlot, Napa 2854. 约瑟夫菲尔普斯酒庄 西拉 Joseph Phelps Syrah, Napa 2855. 佐顿酒庄 赤霞珠 Jordan Cab-Sauv, Sonoma 香槟 (Champagne) 2856. 安东尼酒庄 格兰帕果渣酒 Antinori Grappa Tignanello 2857. 安雅纳香槟 Henri de Verlaine Brut 2858. 白雪香槟 Piper Heidsieck Brut 2859. 保禄爵香槟 Pol Roger Reserve Brut 2860. 波特酒 Port 2861. 多斯波特酒 Dow’s Port 2862. 哥塞典藏香槟 Gosset Brut Grande Reserve 2863. 格兰姆波特酒 Graham’s Port 2864. 黄牌香槟 Veuve Clicquot 2865. 嘉雅和雷 霞多丽 Gaia & Rey Grappa di Chardonnay 2866. 兰帕果渣酒 Grappa 2867. 罗兰百悦盛事香槟 Laurent Perrier Grand Siecle 2868. 罗斯海岸 尼比奥罗 Costa Russi Grappa
  • 173 2869. 曼歌果渣酒 Crappa di Ca Marcanda Magari 2870. 酩悦香槟 Moet & Chandon Brut 2871. 木马红带香槟 Mumm Cordon Rouge Brut 2872. 派拉蒂香槟 Veuve Pelletier Brut 2873. 瑞妮娜-布鲁诺蒙塔尔其诺 Rennina Grappa de Brunello di Montalcino 2874. 首席法兰西香槟特酿 Bollinger Special Brut Cuvee 2875. 泰亭哲香槟 Taittinger Brut Reserve Champagne NV 雪利酒 (Sherry) 2876. 半干雪利酒 Dry Sack 2877. 干雪利酒 Tio Pepe Dry 2878. 奶油雪利酒 Cream Sherry
  • 174 二、不含酒精类的饮品 Non-Alcoholic Beverage 不含酒精类的饮品是指那些不含或含 有少量酒精成分的饮品。这类饮品的酒精 含量通常不超过5%。常见的不含酒精类的 饮品有苏打碳酸饮料、果汁,以及气泡类 果汁等等。 茶、咖啡以及茶类和咖啡类的饮品是 不含酒精类饮品的重要组成部分。此外, 伴随着饮用水的商业化,不同种类的饮用 水开始进入市场,比如矿泉水、纯净水、 蒸馏水等等。 茶、茶类饮品 (Tea & Tea-Based Drinks) 2879. 安溪铁观音 (乌龙茶) Anxi Tieguanyin Tea (Oolong Tea) 2880. 八宝茶 Assorted Chinese Herbal Tea 2881. 碧螺春 (绿茶) Biluochun Tea (Green Tea) 2882. 冰茶 Iced Tea 2883. 冰红(绿)茶 Iced Black Tea / Iced Green Tea 2884. 冰奶茶 Iced Milk Tea 2885. 冰柠檬茶 Iced Lemon Tea 2886. 冰巧克力奶茶 Iced Chocolate Milk Tea 2887. 菠萝冰茶 Iced Pineapple Tea 2888. 菠萝果茶 Pineapple Tea 2889. 伯爵茶 Earl Grey Tea Non-alcoholic beverages refer to drinks that contain no alcohol or low alcohol content. The alcoholic content in those beverages is usually no more than 5 percent by volume. Common non-alcoholic beverages include sodas, juice, and sparkling cider. Tea and coffee, as well as the drinks using them as the base are the major components of non-alcoholic beverages. In addition, with the commercialization of drinking water, various kinds of water have emerged on the market, such as mineral water, purified water, and distilled water, and the like.
  • 175 2890. 薄荷茶 Mint Tea 2891. 草莓冰茶 Iced Strawberry Tea 2892. 草莓奶茶 Strawberry Milk Tea 2893. 陈年普洱 Aged Pu’er Tea 2894. 大白毫 White Milli-Silver Needle Tea 2895. 大红袍 (武夷山山茶) Dahongpao Tea (Wuyi Mountain Rock Tea) 2896. 大吉岭茶 Darjeeling Tea 2897. 俄罗斯红茶 Russian Black Tea 2898. 港式热奶茶 Hot Tea, Hong Kong Style 2899. 哈密瓜奶茶 Cantaloupe Milk Tea 2900. 黑莓冰茶 Iced Blackberry Tea 2901. 红茶 Black Tea 2902. 花生奶茶 Peanut Milk Tea 2903. 菊花茶 Chrysanthemum Tea
  • 176 2904. 君山银针 Junshan Silver Needle Tea 2905. 蓝莓冰茶 Iced Blueberry Tea 2906. 绿茶 Green Tea 2907. 绿毛峰 Lǜmaofeng Tea 2908. 芒果冰茶 Iced Mango Tea 2909. 毛尖茶 (绿茶) Maojian Tea (Green Tea) 2910. 蜜桃冰茶 Iced Peach Tea 2911. 茉莉大白毫 Jasmine Silver Needle Tea 2912. 茉莉花茶 Jasmine Tea 2913. 牡丹绣球 Peony Jasmine Tea 2914. 普洱 Pu’er Tea 2915. 祁门红茶 Qimen Black Tea
  • 177 2916. 奇异果冰茶 Iced Kiwi Tea 2917. 巧克力奶茶 Chocolate Milk Tea 2918. 青梅红茶 Greengage Black Tea 2919. 热柠檬茶 Hot Lemon Tea 2920. 日本煎茶 Japanese Sencha 2921. 台北太平猴魁(绿茶) Taipei Taiping Houkui Tea (Green Tea) 2922. 台湾阿里山乌龙 Taiwan Alishan Oolong Tea 2923. 台湾冻顶乌龙 Taiwan Dongding Oolong Tea 2924. 台湾桂花乌龙 Taiwan Cassia Oolong Tea 2925. 台湾金萱乌龙 Taiwan Jinxuan Oolong Tea 2926. 台湾人参乌龙 Taiwan Ginseng Oolong Tea 2927. 乌龙茶(无糖型) Oolong Tea (Sugar Free) 2928. 西湖龙井(绿茶) Xihu Longjing Tea (Green Tea) 2929. 香蕉冰茶 Iced Banana Tea 2930. 信阳毛尖(绿茶) Xinyang Maojian Tea (Green Tea) 2931. 薰衣草茶 Lavender Tea 2932. 椰香奶茶 Coconut Milk Tea 2933. 意大利橘茶 Italian Orange Tea 2934. 芋香奶茶 Taro Milk Tea
  • 178 咖啡、咖啡类饮品 (Coffee & Coffee-Based Drinks) 2935. 爱尔兰咖啡 Irish Coffee 2936. 巴西咖啡 Brazilian Coffee 2937. 巴西桑托斯咖啡 Brazil Santos Coffee 2938. 冰咖啡 Iced Coffee 2939. 冰咖啡拿铁 Iced Café Latté 2940. 冰卡布奇诺 Iced Cappuccino 2941. 冰美式咖啡 Iced Americano 2942. 冰摩卡奇诺 Iced Mochaccino 2943. 冰浓缩咖啡 Iced Espresso 2944. 菠萝冰美式咖啡 Iced Pineapple Americano 2945. 菠萝冰拿铁 Iced Pineapple Latté 2946. 薄荷冰咖啡 Iced Mint Coffee 2947. 草莓冰摩卡 Iced Strawberry Mocha
  • 179 2948. 草莓冰拿铁 Iced Strawberry Latté 2949. 低因咖啡 Decaffeinated Coffee 2950. 法国云呢拿咖啡 French Vanilla Coffee 2951. 法式冰咖啡 Iced Coffee, French Style 2952. 法式咖啡 Coffee, French Style 2953. 哥伦比亚咖啡 Colombian Coffee 2954. 贵妇人咖啡 Dame Coffee 2955. 果味冰咖啡 Iced Fruit Coffee 2956. 果味冰卡布奇诺 Iced Fruit Cappuccino 2957. 果味冰拿铁 Iced Fruit Latté 2958. 果味卡布奇诺 Fruit Cappuccino 2959. 黑莓冰拿铁 Iced Blackberry Latté 2960. 黑莓拿铁 Blackberry Latté 2961. 皇家咖啡 Royal Coffee
  • 180 2962. 姜汁咖啡 Ginger Juice Coffee 2963. 焦糖冰卡布奇诺 Iced Caramel Cappuccino 2964. 焦糖冰拿铁 Iced Caramel Latté 2965. 君度咖啡 Cointreau Coffee 2966. 咖啡拿铁 Café Latté 2967. 卡布奇诺 Cappuccino 2968. 蓝山咖啡 Blue Mountain Coffee 2969. 芒果冰美式咖啡 Iced Mango Americano 2970. 芒果冰拿铁 Iced Mango Latté 2971. 芒果摩卡 Mango Mocha 2972. 玫瑰夫人咖啡 Rose Lady Coffee 2973. 美式咖啡 Café Americano 2974. 蜜桃冰美式咖啡 Iced Peach Americano
  • 181 2975. 蜜桃冰拿铁 Iced Peach Latté 2976. 蜜桃拿铁 Peach Latté 2977. 墨西哥冰咖啡 Iced Mexican Coffee 2978. 墨西哥式冰咖啡 Iced Coffee, Mexican Style 2979. 拿铁康沙博咖啡 Café Latté with Con Sapore 2980. 浓缩咖啡 Espresso 2981. 浓缩咖啡康保蓝 Espresso Con Panna 2982. 浓缩玛琪雅朵 Espresso Macchiato 2983. 漂浮冰咖啡 Iced Coffee Float 2984. 巧克力冰咖啡 Iced Chocolate Coffee 2985. 巧克力咖啡 Chocolate Coffee 2986. 瑞士冰咖啡 Iced Swiss Coffee 2987. 速溶咖啡 Instant Coffee 2988. 塔拉珠高山咖啡 Tarrazu Coffee 2989. 碳烧咖啡 Charcoal Coffee 2990. 特雷里奥咖啡 Tres Rios Coffee 2991. 特制曼巴咖啡 Special Coffee (Mandeling and Brazilian Coffee) 2992. 维也纳咖啡 Vienna Coffee 2993. 夏威夷科纳咖啡 Hawaiian Kona Coffee 2994. 现磨咖啡 Fresh Ground Coffee 2995. 香蕉冰美式咖啡 Iced Banana Americano
  • 182 2996. 香蕉摩卡 Banana Mocha 2997. 香蕉拿铁 Banana Latté 2998. 杏香咖啡 Saronno Coffee 2999. 薰衣草卡布奇诺 Lavender Cappuccino 3000. 薰衣草拿铁 Lavender Latté 3001. 牙买加咖啡 Jamaican Coffee 3002. 研磨咖啡 Abrasive Coffee 3003. 椰香冰拿铁 Iced Coconut Latté 3004. 椰香咖啡 Coconut Coffee 3005. 椰香摩卡 Coconut Mocha 3006. 意式咖啡 Italian Coffee 3007. 樱桃冰拿铁 Iced Cherry Latté 3008. 樱桃摩卡 Cherry Mocha 3009. 樱桃拿铁 Cherry Latté
  • 183 3010. 云呢拿冰卡布奇诺 Iced Vanilla Cappuccino 3011. 云呢拿冰拿铁 Iced Vanilla Latté 3012. 云呢拿卡布奇诺 Vanilla Cappuccino 3013. 云呢拿拿铁 Vanilla Latté 3014. 榛子冰卡布奇诺 Iced Hazelnut Cappuccino 3015. 榛子冰拿铁 Iced Hazelnut Latté 3016. 榛子卡布奇诺 Hazelnut Cappuccino 3017. 榛子拿铁 Hazelnut Latté 矿泉水 (Mineral Water) 3018. 巴黎矿泉水 Perrier Mineral Water 3019. 冰露矿泉水 Ice Dew Mineral Water 3020. 火山泉矿泉水 Volcano Spring Mineral Water 3021. 崂山带汽矿泉水 Laoshan Mineral Water (Sparkling)
  • 184 3022. 崂山矿泉水 Laoshan Mineral Water 3023. 屈臣氏矿泉水 Watsons Spring Water Distilled 3024. 雀巢健怡矿泉水 La Vie Premium Mineral Water 3025. 雀巢矿泉水 La Vie Mineral Water 3026. 圣培露矿泉水 San Pellegrino Mineral Water 3027. 依云矿泉水 Evian Mineral Water 果蔬汁 (Juices) 3028. 百香果果汁 Passion Fruit Juice 3029. 冰果汁 Chilled Juice 3030. 菠萝柠檬芹菜汁 Pineapple, Lemon and Celery Juice 3031. 菠萝汁 Pineapple Juice 3032. 草莓果茶 Strawberry Juice 3033. 橙汁 Orange Juice
  • 185 3034. 番茄柠檬汁 Tomato and Lemon Juice 3035. 番茄汁 Tomato Juice 3036. 果蔬汁(胡萝卜橙汁) Vegetable and Fruit Juice (Carrot and Orange) 3037. 哈密瓜汁 Cantaloupe Juice 3038. 红薯养生汁 Yam Juice 3039. 胡萝卜橙子汁 Carrot and Orange Juice 3040. 火龙果汁 Dragon Fruit Juice 3041. 苦瓜汁 Bitter Melon Juice 3042. 苦柠檬水 Bitter Lemon Juice 3043. 蓝莓汁 Blueberry Juice 3044. 梨汁 Pear Juice 3045. 蜜瓜柠檬汁 Melon and Lemon Juice 3046. 蜜桃汁 Peach Juice
  • 186 3047. 木瓜菠萝汁 Papaya and Pineapple Juice 3048. 木瓜汁 Papaya Juice 3049. 南瓜汁 Pumpkin Juice 3050. 苹果汁 Apple Juice 3051. 葡萄汁 Grape Juice 3052. 芹菜胡萝卜汁 Celery and Carrot Juice 3053. 山楂胡萝卜汁 Hawthorn and Carrot Juice 3054. 时令果汁 Seasonal Fruit Juice 3055. 西瓜汁 Watermelon Juice 3056. 西芹汁 Celery Juice 3057. 西柚汁(冷/热) Grapefruit Juice (Cold/Hot) 3058. 鲜榨果汁 Fresh Juice 3059. 鲜榨胡萝卜汁 Fresh Carrot Juice
  • 187 3060. 鲜榨黄瓜汁 Fresh Cucumber Juice 3061. 鲜榨柠檬汁 Fresh Lemon Juice 3062. 鲜榨蔬菜汁 Fresh Vegetable Juice 3063. 椰汁 Coconut Juice 3064. 野枣汁 Wild Jujube Juice 3065. 越橘汁 Cranberry Juice 苏打水、其他饮料 (Sodas & Other Drinks) 3066. 巴卡第郎姆酒(菠萝汁酿) Bacardi Rum, Pineapple Juice 3067. 百加地郎姆酒(柠檬汁酿) Bacardi Rum, Lemon Juice 3068. 百加地朗姆酒加可乐 Bacardi & Coke 3069. 薄荷橙汁 Peppermint Orange 3070. 薄荷朱利普加雪碧 Mint Julep Mixed with Sprite 3071. 大雪碧 Sprite (Large) 3072. 芬达 Fanta 3073. 伏特加混橙汁 Vodka & Orange 3074. 伏特加混可乐 Vodka & Coke 3075. 伏特加混苏打 Vodka & Soda 3076. 伏特加混托尼水 Vodka & Tonic 3077. 伏特加混雪碧 Vodka & Sprite 3078. 果汁潘趋混合饮料 Fruit Punch 3079. 红牛功能饮料 Red Bull Energy Drink
  • 188 3080. 红参营养蜜 Red Ginseng Honey 3081. 胡萝卜蛋奶 Carrot-Flavored Egg-Milk 3082. 健怡可乐 Diet Coke 3083. 姜汁汽水 Ginger Ale 3084. 坎普瑞酒加橙汁 Campari & Orange 3085. 可乐 Coke 3086. 冷鲜奶 Cold Milk 3087. 马里布菠萝汁 Malibu Pineapple 3088. 木瓜蛋黄牛奶汁 Papaya Milk with Egg Yolk 3089. 木瓜乳汁 Papaya Milk Drink 3090. 苹果醋 Apple Cider Vinegar 3091. 热牛奶 Hot Milk
  • 189 3092. 热巧克力奶 Hot Chocolate Milk 3093. 山楂醋 Hawthorn Vinegar 3094. 托尼水 Tonic Water 3095. 无糖奶 Sugar-Free Milk 3096. 无糖乳酸饮料 Dairy Drink (Sugar-Free) 3097. 鲜奶煮蛋 Boiled Eggs with Fresh Milk 3098. 鲜牛奶 Fresh Milk 3099. 香蕉牛奶 Banana Milk 3100. 杏仁露 Almond Drink 3101. 意大利苏打 Italian Soda 3102. 云呢拿杏仁牛奶 Vanilla & Almond Milk
  • 190 三、中国饮品文化 Chinese Drinking Culture 1. 中国的茶文化 Chinese Tea Culture 中国是茶的故乡,中国人种茶饮茶的 历史已有几千年了。茶最初被当做治病的药 材,称为“荼”。在长期用茶治病的过程 中,人们渐渐发现,茶不仅能治病,而且味 道清香,可以清热解渴,于是茶慢慢成为人 们喜爱的一种饮料,成为人们生活中一种不 可替代的必需品。空闲时一杯清茶怡情养 性,忙碌时一杯清茶提神醒脑,聚会时一杯 清茶又是中国人待客的佳品。 中国茶种类繁多,主要分为绿茶、红 茶、乌龙茶、花茶等。绿茶是不经过发酵的 茶,冲泡出来颜色翠绿、清香扑鼻。杭州西 湖的龙井茶、苏州太湖的碧螺春、安徽的黄 山毛峰是绿茶的代表。红茶是经过充分发酵 的茶,冲泡出来颜色红艳、香甜甘醇,以安 徽祁门红茶最为出名。乌龙茶介于绿茶和红 茶之间,是半发酵的茶,综合了绿茶和红 茶的制法,既有红茶的浓 鲜味,又有绿茶的清香, 并有“绿叶红镶边”的美 誉。台湾的冻顶乌龙和福 建的武夷岩茶是乌龙茶的 代表。花茶又名香片,利 用茶叶善于吸收异味的特 点,将有香味的鲜花和新 茶一起闷放,待到茶将香 味吸收后,就制成了茶香、花香融合在一起 的花茶。北方人多偏好香味浓郁的茉莉花 茶。此外,常见的花茶还包括菊花茶、玉兰 花茶、桂花茶、玫瑰花茶等。 如今,茶叶已经为世界各国人民所接 China is the birthplace of tea. Thousands of years ago, Chinese people started growing and drinking tea. Tea was first used as herbal medicine called "tu". During the treating process, people gradually found that tea could not only cure illness but also help to clear heat away; thereafter tea became an indispensable drink. In times of leisure, a cup of tea helps cultivate moral reflection; in busy times, it refreshes. Chinese always welcome their guests with tea. There is a wide variety of teas which are roughly classed into four groups: green, black, oolong and scented. Green tea is not fermented. It is jade green and has a light fragrance. Representative types are Longjing Tea from Hangzhou Xihu, Biluochun Tea from Suzhou Taihu and Maofeng Tea from Anhui Huangshan. Black tea requires fermentation; it is dark red, and tastes fragrantly sweet. Qimen black tea in Anhui is the most famous variety; it has the sweet taste of black tea and the scent of green tea. Scented tea is also called fragrant tea. Dingdong Oolong from Taiwan and Wuyiyan tea from Fujian are representatives of oolong tea. Tea is an ideal product to absorb any peculiar smell, thus people put fresh flowers and new tea together in an airtight space. As the tea absorbs the flower fragrance, it becomes a scented tea with the scent of both tea and flowers. Most Northerners prefer the heavy- flavored jasmine tea. Chrysanthemum tea, magnolia flower tea, sweet osmanthus flower tea and rose tea are common scented teas.
  • 191 受,与咖啡、可可并称为世界三大饮料。 中国茶艺在世界享有盛誉,在唐代就传入 日本,发展成为日本茶道。不仅对茶叶、 泡茶用的水和茶具等进行专门研究,甚至 使饮茶逐渐演变成为一门艺术,使人在闻 香、观色、赏味中细细体会茶叶的妙处。 用大碗大口喝的饮法,只是解渴,不是品 茶。品茶要细细品尝茶的味道,一般先把 茶杯捧到面前闻茶香,再看茶的颜色,然 后再慢慢品尝茶叶的味道。 总之,中国茶文化已经成为中华饮 食文化中的一个重要组成部分。 Nowadays, tea is enjoyed by people all over the world and is one of the world's three major drinks along with coffee and cocoa. Chinese tea art is prestigious in the world, and was introduced into Japan during the Tang Dynasty (618-907) and then developed into Japanese tea art. Now tea, water, tea sets, and the way of drinking have developed into an art form widely studied. Simply gulping up tea rids one of thirstiness but, to enjoy tea, one should sip it slowly, smelling, watching and tasting it. When taking, up a cup of tea, one should first smell it for its fragrance, appreciate its color, and then sip it leisurely and savor its taste. Chinese tea culture has become an important part of Chinese culinary culture. 2. 中国酒文化 Chinese Wine Culture 中国酿酒、饮酒的历史源远流 长,考古挖掘出的一些酿酒、饮酒的陶 器证明,早在五千年前中国人就已经 能酿造低度的粮食酒了。甲骨文、金文 的“酒”字,以及丰富多彩的青铜酒 器均说明在商周时期造酒业已经十分发 达了。蒸馏器的发明,在中国造酒业发 展过程中具有里程碑意义。在距今大约 一千年前的宋代,中国人采取蒸馏法, 酿造出了酒精度较高的粮食酒,也就是 人们现在所说的白酒。 China has a long history of making and drinking wine. Pottery excavated proves that Chinese people started brewing mild grain liquor 5,000 years ago. Chinese inscriptions on bones or tortoise shells, bronze inscription of the Chinese character "wine" and the rich varieties of bronze wine vessels all show that the wine industry was already well developed by the Shang (1600-1100 BC) and Zhou (1100-256 BC) Dynasties. The invention of the distilling process was a milestone for the Chinese wine industry. About 1,000 years ago, in the Song Dynasty (960-1279), using the distilling process the Chinese were able to make highly alcoholic grain wine, which is now called liquor. Chinese wine can be classified into two categories: rice wine (yellow wine) and liquor. As the oldest wine in China, rice wine is a low alcoholic wine made from glutinous rice. Because of its bright orange yellow color, it is also called Yellow Wine. Zhuangyuanhong Red, Jiafan Wine and Huadiao Wine are famous Yellow Wines. It has a 10%-20% alcohol content, is the most nutritious among Chinese liquors, and tastes mellow and delicious. Rice wine can be used for cooking, particularly for mutton and fresh fish. It can remove the fishiness and also increase the fresh flavor.
  • 192 中国酒主要分为黄酒和白酒两类。 黄酒是中国最古老的酒类,以糯米为原 料,属于低度粮食酒。因酒液黄亮,色 泽橙黄,清澈透明,故称为黄酒,状元 红、加饭酒、花雕酒等都是著名的黄 酒。黄酒酒精含量较低,一般在10~20 度之间,但营养价值却是各类酒中最高 的,喝起来甘甜味美。除饮用外,也 可作为烹调中国菜的调料。在烹调荤菜 时,特别是羊肉、鲜鱼时加入少许,不 仅可以去腥味,还能增加鲜味。 白酒是中国最有代表性的酒类, 以麦、黍、高粱、玉米、红薯等粮食为 原料,通过蒸馏法酿造而成,属于高度 粮食酒。因酒液无色透明,故称白酒, 茅台、五粮液等是中国白酒的代表。白 酒芳香浓郁,醇和软润,风味多样,酒 精含量较高,一般在38度以上,有的甚 至高达67度,因而有些人直呼其为烈性 酒。 在中国,酒时时可见,处处可见, 在中国人生活中占有重要的位置,与人 们的生活紧密相连。无论在文学艺术创 作、文化娱乐还是饮食烹饪、养生等各 方面,都能看到它的影子。 “酒逢知己千杯少”,中国人以 酒为礼,以酒为仪,以酒迎宾,以酒庆 贺,以酒祈福,以酒表意,以酒抒情, 以酒为祭。新房建成有新居酒,发生矛 盾有和解酒,得人帮助有谢情酒,开业 庆典要吃吉利酒,逢年过节要喝团圆 酒。小到婚丧嫁娶、朋友聚会,大到国 家庆典,只要是中国人聚会的场合,大 都离不了酒。总之,酒已经成为中华饮 食文化中的重要组成部分,渗透于社会 生活的各个领域。 Liquor (White Wine) is the most typical wine in China; it is a highly alcoholic wine made from millet, sorghum, corn and sweet potato through distilling. Because of the crystal color, it is called White Wine. Maotai and Wuliangye are the representatives of Chinese liquor. White wine smells fragrant and has a high alcohol content, usually more than 38 percent, sometimes reaching 67 percent. Thus people consider it a "hard" liquor. In China, liquor can be seen anywhere and anytime. It plays an important and indispensable role in people's lives. There are many references to it in literature, entertainment, catering and health preservation. "Drinking with a good friend, a thousand shots are not enough"; wine is part of etiquette for Chinese people. We welcome our guests with wine, celebrate with wine, pray for fortune with wine, express emotions with wine, sacrifice animals to heaven with wine, move into new buildings with wine, reconcile with wine, give thanks with wine, open ceremonies with wine and enjoy festivals with wine. From weddings and funerals to state banguets, when Chinese people get together, wine must be served. Wine has become a part of Chinese dining culture in every corner of the country.
  • 193 中餐礼仪 中餐一般不分餐:每人面前摆一套餐具:包括一只空碟、一双筷子,通常还会有一把汤匙。菜与汤 摆放在桌子中央,便于每个人取食;米饭或面条等主食盛放在各自单独的碗里。 席位安排 圆桌可坐10人或10人以上。贵宾席应面对正门或入口。主宾坐在贵宾席,主人坐在贵宾旁边。主方 与宾客按重要性依次相间向桌尾(背向门位置)排座。 外出就餐 • 如何点菜和点什么菜 通常情况下主人点菜,但是主人应该问一下客人是否有忌口(比如:是否只吃素,是否是回民,是 否吃辣?等等)。点菜时要尽量做到冷热、荤素均衡搭配。一餐丰盛的宴席通常包括4、6、8道凉菜和 6、8、10道热菜。具体数量根据实际情况而定。 • 就餐礼仪流程: 邀请宾客先入座。 主人举杯——敬宾客; (主人说祝酒词) 先上凉菜——招呼宾客; 接着上热菜——招呼宾客; (主宾说祝酒词) 在某些场合中,汤在上凉菜与上主食间隙上桌。主食最后上。 就餐结束后,主人环顾宾客确认宾客是否有离席之意,如果是,主人可以说,“好吧或吃好了吗?感 谢前来……”。然后主人缓缓站起,准备离席。主人应与宾客握手,将宾客送到门口,直到宾客离开。 如果带中国宾客出去吃饭,在就餐结束后,尽快付账。最好在就餐快要结束时就去吧台付款(一般 称“结帐”或“埋单”)。无需支付小费。 出于节约与环保角度考虑,最好在饭后带走未吃完的食物。请服务员打包。 注:说祝酒词时通常要说“这是多么愉快的场合……感谢各位来宾光临/感谢您的盛情款待,……” 其他注意事项 *席间与宾客亲切交谈。如果你实在不知该说什么,可与宾客谈论一下菜品; *确保到场的宾客都能吃饱;但也不要“强加于人”; *用公用汤匙或公筷为宾客夹菜; *将肉食中的骨头放到碟子里; *切忌将筷子插在米饭上,要自然摆放。
  • 194 Chinese Table Manner In China, food is usually shared: everyone has a place set with an empty saucer, chopsticks, and often a spoon. Dishes and soup are set in the middle for all to share, while rice or noodles etc. are eaten out of individual bowls. Where to sit Large groups sit at round tables of 10 seats or more. The place of honor for the chief guest is opposite the door or entrance and the chief host sits next to the chief guest. Alternate host with guest until the least important person sits with back to the door. Eating out How and what to order: Usually the host orders, though the guest(s) should be consulted: Are they vegetarian? Muslim? Do they eat spicy food or not, etc. Try to order a balanced meal: cold and hot dishes, vegetable dishes and dishes with meat, even numbers of each. Usually for a banquet: total cold dishes 4, 6, or 8, total hot dishes 6, 8 or 10. How to eat: Invite guests to sit down first! Drinks first—Serve your guests first! Toast by the host. Cold dishes next—Serve your guests! Hot dishes next—Serve your guests! Toast by guest of honour. The soup is served somewhere between the cold dishes and rice, which comes last. When it is time to end the meal, the host looks around at the guests to check if they are ready to go. If they are, the host might say, "Well / Zenmeyang? .... Thank you for coming ...." and rises slowly to leave. You can shake hands with your guests. Hosts escort guests to the door and stay behind until they go. If you are taking out Chinese guests, be quick and discrete about paying the bill. You might slip away when the meal is about done and ask for the bill ("jiezhang" or "maidan"). There is no tipping. It is quite acceptable and environmentally responsible to ask for "doggie bags" for any leftover food (dabao). Usual Toasts: "What a happy occasion .... Thank you for coming / for inviting me, ..." Things to do and not to do: • Talk to your guests. If you cannot think of anything proper, talk about the food. • Make sure the guests get enough to eat. But do not force them to eat. • Serve people with a common spoon or chopsticks. • Leave the bones in your saucer. • Do not stand your chopsticks in the rice.
  • 195 后 记 《美食译苑——中文菜单英文译法》是北京市人民政府外事办公室为了推广中华 饮食文化、提升首都饭店、餐饮行业对外服务水平,组织各方力量编写而成。 为保证编写质量,专门成立了编委会领导小组。北京市人民政府外事办公室主任 赵会民担任编委会主任,张谦副主任和世界知识出版社高树茂社长、沈国放总编辑、 姚东桥副总编辑担任主任委员。他们高度重视本书的编辑、校审工作,亲自主持工作 会议,确定工作方案,提出严格和明确的工作要求。 编委会聘请北京外国语大学陈琳教授,清华大学程慕胜教授,北京大学胡壮麟教 授,北京第二外国语学院杜大卫教授、戴宗显教授、马登阁教授、吕和发教授,北京 京西学校法人代表、英籍专家柯马凯,外交部翻译室外语专家、前中国驻卢森堡大使 施燕华,外交部翻译室外语专家、前中国驻葡萄牙大使过家鼎,中国日报社常务副主 编黄庆,国家外文局副局长、中国译协副会长兼秘书长黄友义,中国社会科学院英语 培训中心主任王晓明,北京语言大学方立教授和原香港政府古物古迹办事处馆长严瑞 源等知名外语专家,组成专家评审委员会,就本书体例和内容、英文翻译原则和具体 英文译法等问题提出很多专业意见,以确保本书质量。 本书部分内容借鉴了由北京市人民政府外事办公室与北京旅游局联合出版的《中 文菜单英文译法》和国务院新闻办监制出版的《中国辞典》相关内容,在此特向北京 市旅游局、《中国词典》主编吴伟副局长和吴乃陶副主编表示感谢。同时,感谢北京 市人民政府外事办公室信息中心对本书图片编辑工作给予的大力支持。 由于中外文化传统和语言表达的差异,不少中文菜单的英文译法很难同时体现菜 品的原料、做法、特征以及蕴涵其中的文化神韵,书中所总结的英文翻译原则和提供 的具体英文译法尚存商榷之处。诚请社会各界人士批评指正,以利今后修订。 编委会 二〇一〇年五月
  • 196 Postscript The book Enjoy Culinary Delights: A Chinese Menu in English is written and edited by several parties organized by the Foreign Affairs Office of the People's Government of Beijing Municipality, to promote Chinese culinary culture and enhance the level of hospitality services in our capital city. The editorial committee has established a special leading group to ensure the quality of the book, Zhao Huimin, the director-general of the Foreign Affairs Office of the People's Government of Beijing Municipality, is the director of the committee. Zhang Qian, the deputy director-general of the Foreign Affairs Office, and Gao Shumao, the president of World Affairs Press, Shen Guofang, the chief editor of the Press, and Yao Dongqiao, the vice chief editor, are chairmen of the committee. They attach great importance to the editing of the book, and had presided over the meetings in person to determine the work program, setting strict and clear requirements on the work. The editorial committee has invited famous foreign language specialists including Professor Chen Lin of Beijing Foreign Studies University, Professor Cheng Musheng of Tsinghua University, Professor Hu Zhuanglin of Peking University, Professors David Tool, Dai Zongxian, Ma Dengge, and Lv Hefa of Beijing International Studies University, Michael Crook, the British expert and legal representative of Beijing Western Academy, Shi Yanhua, the language expert of the Translation and Interpretation Office of the Foreign Affairs Ministry as well as former Chinese ambassador to Luxembourg, Guo Jiading, former Chinese ambassador to Portugal, Huang Qing, the Deputy Editor in Chief of China Daily, Huang Youyi, deputy minister of China National Foreign Language Bureau as well as vice president of Translators' Association of China, Wang Xiaoming, the director of English Training Center of Chinese Academy of Social Sciences, Professor Fang Li of Beijing Language and Culture University, Yan Ruiyuan, the former curator of Hong Kong Government Antiquities and Monuments Office, and so on to form the Experts Assessment Committee to provide professional advice on the style and contents of the book, the principles of English translation as well as some specific issues in order to ensure the quality of the book. The book draws relevant contents from the book Chinese Menu in English Translation jointly published by the Foreign Affairs Office and Beijing Tourism Administration of the People's Government of Beijing Municipality, and the "Chinese Dictionary" published by the State Council Information Office. We are particularly grateful to the Beijing Tourism Bureau, Editor-in-Chief Wu Wei of Chinese Dictionary and its Deputy Editor-in-Chief Wu Naitao; meanwhile, we express our thanks to the Information Center of Foreign Affairs Office of the People's Government of Beijing Municipality for their support on the image editing of the book. Because of the differences in Chinese and foreign cultural traditions and languages, it is difficult for the English translation of Chinese menu to fully convey the characteristics and unique charm of the Chinese food culture and thus, the translation and its principles summarized in the book are still open to comments and advice. We sincerely look forward to criticism and suggestions from the public to facilitate our future revisions. The Editorial Committee May 2010