-
各
种
食
谱
< br>菜
谱
中
英
文
对
照
版
本
All
Recipes
,menu
chinese-
english version
国际食品营养师、酒店烹调厨师、药膳食疗医师晋升专用
目录
Catalogue
第一章
CHAPTER I
??????
???
1-58
页
近百道中华经典与流行时尚名菜肴常用制作方法流程中英文对照
1,
经典菜式样：
福建菜系
Fujian
cuisine
佛跳墙
鸡汤氽海蚌
半月沉江
醉糟鸡
糟汁川海蚌
台式三杯鸡
四物药炖排骨汤
宫廷姜母鸭
台湾凤梨酥
台湾蚵仔煎
广东菜系
Guangdong
Cuisine
护国菜
盐焗鸡
烧乳猪
御品燕窝炖木瓜
咕噜肉
芝麻鸡
江浙沪菜系
Jiangzhehu
Cuisine
扬州煮干丝
东坡肉
西湖醋鱼
芙蓉蛋
下巴划水
四川菜系
Sichuan Cuisine
清蒸江团
夫妻肺片
回锅肉
水煮鱼
宫保鸡丁
灯影牛肉
一品熊掌
湖南菜系
Hunan
Cuisine
龟羊汤
换心蛋
剁椒鱼头
湖南牛肉
左宗棠鸡
酸辣汤
安徽菜系
Anhui
Cuisine
符离集烧鸡
黄山炖鸽
问政笋
无为熏鸭
八宝葫芦鸭
山东菜系
Shandong
Cuisine
九转大肠
霸王别姬
金牌干烧鱼翅
扒原壳鲍鱼
葱烧海参
干蒸加力鱼
北方菜系
North China
Cuisine
猴头菇炖鸡
冬虫夏草煲老鸭
人参灵芝松茸鸽子汤
2,
流行家常菜式制作方法流程中英
文对照：
3,
名菜品图片欣赏???
?????
59-75
页
第二章
CHAPTER II
???
??????
76-250
页
中华餐饮食材食物名称中英文对照
1
：禽畜肉类
# Poultry,livestock meat
2
：瓜豆菜果实类
# Melon, bean, Fruits
3
：蔬果类
Vegetables
4
：水果类
#
5
：菌类
#
fungi # Fungus
6
：野菜
#
Pother
7
：水产品类
# aquatic product
8
：调味品类
# Seasoning;Condiments;Relish;SPICES
9
：油类
#
oil,
糖蜜
#
molasses,
蜜饯
#
preserves, candied fruit
10
：草药
# herb
11
：厨房用具
kitchen
utensils,
餐具
#
tableware
12
：餐馆
# restaurant
13
：烹饪准备
# Cook preparing
常用刀法
way of cutting
常用用料形状
14
：常见的烹调方法
15
中西餐食物
#
Chinese & Western Food
16:
饮品类
drinks,
酒
# wine #
Alcohol,
乳类
# Milk
# Dairy
名烟
17:
中西餐菜谱翻译方法技巧
18
，餐桌礼仪，餐厅英语情景对话
酒店英语口语会话必备手册
餐饮服务人员常用情景对话中英文对照
Catering Staff Frequently-Used
Situational Dialogs Chinese English Bilingual
Contrasts
第三章
CHAPTER
III
?????????
251-373
页
食物相宜
;
食物相克
< br>food mutual creation and food mutual destruction
第四章
CHAPTER
IV
????????
374-406
页
饮食法律条文
第五章
CHAPTER
V
?????????
407
页
国内外大酒店联系方式
参考文献????????????????
408
页
59
Reference
Documentation
第一章
CHAPTER I
??????
???
1-58
页
近百道中华经典与流行时尚名菜肴常用制作方法流程中英文对照
-----------
福建菜系
-------------
佛跳墙
Buddha jumps
over the wall:Steamed abalone with shark's fin and
fish maw in broth
主料：鱼翅、鲍鱼
Main ingredients:shark
fin
，
abalone.
辅料：
鸡、鸭、刺参
Accessorie
s:chicken
，
duck,sea cucumber.
调料：葱段、姜片、绍酒
Seasonings:onion segments,ginger
slices,shaoxing rice wine.
制作流程
Production process
1.
将水发鱼翅去沙，剔整排在竹箅
上，放进沸水锅中加葱段
30
克、姜
片
15
克、绍酒
100
克煮
10
分钟，支其腥味取出，拣去
< br>
葱、姜，汁不用，将箅拿出放进碗里，鱼翅上摆放猪肥膘肉
<
/p>
，加绍
酒
50
克
，上笼屉用旺火蒸
2
小时取出，拣去肥膘肉，滗
去蒸汁。
1. Move
sand from water soaked shark fin , take the whole
row on bamboo steamer , put them into the
boiling water pot ,add 30 g scallions
segments ,15 g ginger pieces , 100 g shaoshing
yellow wine and
boiling for 10 minutes,
remove it's fishy odour , pick the onions,
gingers,sauce out
and discard it,take
steamer out and put it into a bowl, put
pork fat on shark's fin, add 50 g shaoshing yellow
wine,steam food
steamers on fire,take
it out after 2 hours,pick out fat meat, filter
steamed sauce out.
2.
鱼唇切成长
2
厘米、宽
4.5
厘米的块，放进沸水锅中，加葱
段
3
0
克、绍酒
100
克、姜片
15
克
煮
10
分钟去腥捞出，拣去葱、
姜。
2. Cut shark's
lip into 2 cm long, 4.5 cm wide cubes,put them
into boiling water pot, add 30 g spring
onion segments, 100 g shaoshing yellow
wine,15 g ginger slices , cooked for 10 minutes,
remove fishy
odour, pick green onion,
ginger out.
3.
金钱
鲍放进笼屉，用旺火蒸取烂取出，洗净后每个片成两
片，剞上
十字花刀，盛入小盆，加骨
汤
250
克
、绍酒
15
克，放
< br>进笼屉旺火蒸
30
分钟取出，滗去蒸汁。鸽蛋煮熟，去壳
。
gold Money abalone into
food steamer, high heat steam them to rotten then
removed, after washing
them clean , cut
each slice into two slices, obstinated with the
cruciferous knife, fill them into the small
basin,
add 250
g
bone soup , 15
g shaoshing
yellow wine, put
into food
steamers
with
exuberant
fire
steamed for 30 minutes,
take them out,filter steamed sauce. Pigeon eggs
cooked ,shelled .
60
4.<
/p>
鸡、鸭分别剁去头、颈、脚。猪蹄尖剔壳，拔净毛，洗净
。羊肘刮洗干净。以上四料各切
12
块，与净
鸭肫一并下沸水
锅氽一下，去掉血水捞起。猪肚里外翻洗干净，用沸水氽两
<
/p>
次，去掉
浊味后，切成
12
块，下锅中，加同有汤
250
克烧沸，
加绍酒
85
克氽一下捞起
，汤汁不用。
4. Chop head, neck,
feet of Chicken and duck respectively. pick Pork's
trotters tip shell, pull all hairs out,
wash them clean. scraping Sheep elbow
clean. cut each of above four materials into 12
pieces, quick boil
them
with
net
duck
gizzard
in
the
boiling
water
pot
for
a
while,
remove
blood
water
then
fish
out .
Eversion clean pork stomach,dip boil
them with boiling water twice, after removing
turbidity flavour, cut
into 12 pieces,
put them in the pot, add 250 g soup then boiling ,
add 85 g shaoxing rice wine boil for a
short time then pick them up,discard
the broth .
5.
将水
发刺参洗净，每只切为两片。水发猪蹄筋洗净，切成
2
寸长的
段。净火腿腱肉加清水
150
克，上笼屉用旺火蒸
30
分钟
取出，滗去蒸汁
，切成厚约
1
厘米的片。冬笋放沸水锅中氽熟捞出，
每条直切成四块，用力轻轻拍扁。锅置旺火上，熟猪油放锅中烧至七成热时，将鸽蛋、冬笋块下
锅炸约
2
分钟捞起
。随后，将鱼高
#
！鱼肚下锅，炸至手
可折断时，倒进漏勺沥去油，然后放入
清水中浸透取出，切成长
4.5
厘米、宽
2.5
厘米的块。
5. Wash water soaked sea
cucumber clean, cut each one into two slices. wash
water soaked pork tendon
clean, cut it
into 2 inches long segments. Add 150 g clear water
with net ham shank, steam food steamers
on large fire for 30 minutes, pick them
out,filter steamed sauce, cut it into 1 cm thick
Winter
bamboo shoot in the boiling
water pot , boil for a short time until well
cooked,then remove it, straight cut
each strip into four pieces,lightly
slap it on fire, put cooked lard into pot to fry
medium hot , put
pigeon eggs, winter
bamboo shoot pieces in pot,fry them for about 2
minutes, take it out, Then put the
#
！
fish maw in pan, deep fry
till hand can broke it down, pour them into a
colander, drain off the oil, and
then
put them into the clean water to soak out, cut
them into 4.5 cm long, 2.5 cm wide block.
6.
锅中留余油
50
克，用旺火烧至七成热时，将葱段
35
克、姜片
45
克下锅炒出香味后，放入鸡、
鸭、羊肘、猪蹄尖、鸭肫、猪肚块炒几下，加入酱油
75
< br>克、味精
10
克、冰糖
75
克、绍
酒
215
0
克、
骨汤
500
克、
桂皮，
加盖煮
20
分钟后，
拣去葱、
姜、
桂
皮，
起锅捞出各料盛于盆，
汤汁待用！
。
6. Leave about 50 g oil in the pot,
heat it on exuberant fire till medium hot ,put 35
g scallion segments ,
45 g ginger
slices into pot,after fry fragrant, add chicken,
duck, sheep cubits, and the pork's feet tip, duck
gizzard,
pork
stomach
block,
Fry
a
few
times,
add
75
g
soy
sauce,10
g
monosodium
glutamate,
75
g
crystal sugar, 2150 g shaoxing rice
wine, 500 g bone soup, cinnamon peel, cover and
cook for 20 minutes,
pick green onion,
ginger, cinnamon peel, dish up all materials in
the basin, soup and juice in a standby.
7.
取一个绍兴酒坛洗净，加入清水
500
克，放在微火上烧热，
倒净坛中水，坛底放一个小竹箅，
先将煮过的鸡、鸭、羊、
肘、猪蹄尖、鸭肫、猪肚块及花冬菇、冬笋块放入，再把鱼
<
/p>
翅、火腿
片、干贝、鲍鱼片用纱布包成长方形，摆在鸡、鸭
等料上，然后倒入煮鸡、鸭等料的汤汁，用荷
叶在坛口上封盖着，并倒扣压上一只小碗。装好后，将酒坛置于木炭炉上
，用小火煨
2
小时后启
盖
，速将刺参、蹄筋、鱼唇、鱼高肚放
入坛内，即刻封好坛口，
再煨一小时取出，上菜时，将坛
口
菜胡倒在大盆内，纱布包打开，鸽蛋放在最上面。同时，跟
<
/p>
上蓑衣萝卜一碟、火腿拌豆芽一
碟、冬菇炒豆苗一碟、油辣
芥一碟以及银丝卷、芝麻烧饼佐食
#
。
！
7.
Take a shaoxing rice wine jar , wash it clean,add
500 g clean water, heat it on the micro fire, pour
all
water
of
altar
out
,
put
a
small
bamboo
steamer
on
jar
bottom,
first
put
boiled
chicken,
duck,
sheep,
elbows,
pork
feet
tip,
duck
gizzard,
pork
stomach
pieces
and
dry
mushrooms,
winter
bamboo
shoot
blocks into the jar , then wrap up
shark's
fin, ham
slices,
scallops, abalone slices with
gauze bag
into
rectangularity package, put it on
the chickens, ducks and other materials, and then
pour boiled chicken,
ducks and other
material soup , with lotus leaf sealed on the jar
mouth, reverse a small bowl covered.
packaged,
place
wine
jar
on
wood
stove,
simmer
it
with
a
low
heat
fire
for
2
hours,then
open
cover,
quickly put sea
cucumber , tendon, shark's lip, fish belly into
the jar, instantly seal jar mouth, then take it
out after simmering for another hour,
when serving, pour jar mouth food in a big basin,
open gauze bag,
take pigeon eggs on
top. At the same time, keep a dish
of
the coir raincoat radish and ham with bean
61
sprouts, a dish of frying mushrooms
with beans , a dish of oil mustard and silver
shreds roll and sesame
baked roll to
eat.
----------------------------------
--------------------==============
鸡汤氽海蚌
boil sea
clams in Chicken soup
主料：海蚌
(3500
克
)
；鸡肉
(1500
< br>克
)
，
Main ingredients: sea clams ( 3500 g ); chicken
meat ( 1500 g )
辅料：
牛肉
(
肥瘦
)
(750
克
)
；
猪里脊肉
(750
克
)
Accessories:beef ( fat and lean ) ( 750
g ); pork tenderloin ( 750 g )
调料：盐
(7
克
)
；
料酒
(8
克
)
Seasonings:salt ( 7 g ); cooking wine (
8 g )
制作流程
Production
process
1.
老母鸡宰杀，去
内脏、洗净（留下鸡血水，割下鸡胸脯肉另用）切
成
4
块与牛肉（切
4
块）
、猪里脊（切
4
块）一起在沸水中炉水，除去浮污，放在盆里，加清水
1500
克上笼屉旺火蒸
3
小时取出，
去肉留汤，
滤去杂质和浮油。鸡胸脯肉剁成茸与鸡血水、
精盐
调匀捏成几个小圆球，与鸡汤下锅煮
5
分钟，捞出鸡茸球，滤去杂质，成为高质量的三茸鸡汤。
production process :1, Kill
old hen, move internal organs, wash it clean(
leave chicken blood water, cut
chicken
breast meat for other use), cut it into 4 pieces
and beef ( cut it into 4 pieces ) and pork
tenderloin
( cut it into 4 pieces)
together in boiling water, Remove floating scum ,
put them in basin, add 1500 g
clean
water on the steamer for 3 hours, remove meat to
stay decoction, filter out impurities and float
oil.
Chicken
breast
meat
cutted
into
chicken
minces
with
chicken
blood
water
and
refined
salt
mixed
thoroughly kneaded
into several small balls, and the chicken soup
cook for 5 minutes in pot , remove the
chicken minces ball, filter impurities,
a high quality three minces chicken soup cooked. <
/p>
2.
蛤蜊劈开壳，取出肉、钮，每只蛤蜊尖片成
< br>2
片，肉切为
2
块，洗净后入
沸水锅永至
6
成熟，
取出装于碗中，
倒入料酒少许“浆”一下，再沥干酒汁，加入约
150
克的三茸鸡汤（热）再将汤
汁沥净。
2, Split clams shells ,
take out the meat, buttons, each clam sharp sliced
into 2 slices, cut meat into 2
pieces,
wash them clean,then put them into boiling water
pot and cooked to medium well , remove the
clams in a bowl, pour a little cooking
wine for
150 g three minces chicken
soup ( hot) ,then drain clean the soup .
3.
将二茸鸡汤用精盐调味后，烧沸后立即加入海蚌，即成。
3 After seasoning two
minces chicken soup with
refined salt , boiling, immediately
pour soup
on Sea
mussel,
Serve namely.
62
佛跳墙
半月沉江
63
鸡汤氽海蚌
醉糟鸡
64
台式三杯鸡
宫廷姜母鸭
四物药炖排骨汤
台湾凤梨酥
65
第二章
CHAPTER II
???
??????
76-250
页
中华餐饮食材食物名称中英文对照
禽畜肉类
#
Poultry,livestock meat
鹌鹑
:quail
鹌鹑蛋
:Quail eggs
鹌鹑肉
:Quail meat
白牛肚
:Best thick seam
白鸭鸭血
:White duck blood
斑鸠
:Turtledove
板鸭
:Dried salted duck
半成品牛排
:Tenderised Steak
背部
:The back
蚕蛹
:Silkworm
chrysalis
翅
:wing
雏鸽
:squab
dove;Young pigeon
大块牛排
:Rump Steak
带骨的瘦肉
:Spare Rib;Pork chops
带骨的腿肉
:Barnsley Chops
蛋
:egg
蛋白
:egg white
蛋饺
:Egg dumpling
蛋类
:egg
德国腊肠
:German sausage
冻山羊肉
:Frozen goat meat
肚子
:tripe
鹅
:Goose
鹅肠
:goose intestinal
鹅蛋
:Goose egg
鹅蛋黄
:Goose egg yolk
鹅肉
:goose
鹅胸肉
:Goose breast meat
鹅血
:Goose blood
鹅肫
:Goose gizzard
肥牛
:Fat Beef
肥肉
:Fat meat
肥猪肉
:Fat pork
蜂窝牛肚
:Homey come Tripe
66
腹部牛肉
:Abdominal
beef
肝
:liver
鸽
:pigeon
鸽
:pigeon;dove
鸽蛋
:Pigeon egg
鸽肉
:Pigeon meat
鸽子
:Dove;Pigeon
鸽子蛋
:Dove egg
公
:male
公鸡
:Cock
狗肉
:Dog meat
骨
:Bone
光鸡
:chicken
光鸭
:duck
海鸭蛋
:sea duck egg
黑香肠
:Black
Pudding
红烧乳鸽
:Pigeon braise in soy
sauce pork
火鸡
:Turkey
火鸡肝
:Turkey liver
火鸡腿
:Turkey leg
火鸡腿
:Turkey legs
火鸡胸脯肉
:Turkey
breast meat
火鸡肫
:Turkey gizzards
火腿
ham1
火腿
:Ham
火腿肠
:Ham sausage
鸡
chicken
鸡
:chicken
鸡脖子
:Chicken neck
鸡翅
:Chicken Wings
鸡翅膀
:Chicken
Wings
鸡脆骨
:Chicken gristle
鸡大腿
:Fresh Grade
Legs(thigh
鸡蛋
:egg
鸡蛋白
:Egg white
鸡蛋黄
:Egg yolk
鸡丁
:Minced chicken
鸡脯
chicken breast
鸡肝
:Chicken liver
鸡骨
:Chicken bone
鸡骨架
:Chicken
skeleton
鸡冠
:Cockscomb
鸡排
:Chicken Chop
鸡肉
:chicken meat
67
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