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  1. 1. 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
  2. 2. 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
  3. 3. 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
  4. 4. 中 文 菜 单 英 文 译 法
  5. 5. 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
  6. 6. 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·····································································
  7. 7. 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···········································
  8. 8. 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
  9. 9. 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。
  10. 10. 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。
  11. 11. 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.
  12. 12. 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
  13. 13. 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
  14. 14. 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.
  15. 15. 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
  16. 16. 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,
  17. 17. 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.
  18. 18. 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
  19. 19. 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
  20. 20. 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.
  21. 21. 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
  22. 22. 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,
  23. 23. 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.
  24. 24. 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
  25. 25. 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
  26. 26. 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
  27. 27. 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
  28. 28. 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
  29. 29. 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
  30. 30. 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
  31. 31. 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
  32. 32. 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
  33. 33. 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
  34. 34. 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
  35. 35. 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
  36. 36. 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
  37. 37. 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
  38. 38. 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
  39. 39. 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
  40. 40. 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
  41. 41. 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
  42. 42. 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
  43. 43. 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
  44. 44. 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
  45. 45. 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
  46. 46. 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
  47. 47. 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
  48. 48. 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
  49. 49. 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
  50. 50. 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
  51. 51. 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
  52. 52. 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
  53. 53. 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
  54. 54. 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
  55. 55. 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
  56. 56. 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
  57. 57. 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
  58. 58. 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
  59. 59. 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
  60. 60. 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
  61. 61. 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
  62. 62. 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
  63. 63. 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
  64. 64. 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
  65. 65. 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
  66. 66. 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