东坡肉英语介绍？It is said that Su Dongpo came to Aicheng at the time of collecting wind and saved a child from heatstroke. The parents bought two kilograms of pork and returned with straw to inquire about his taste.相传苏东坡于采风之时来到艾城，救了一个中暑的儿童。父母便买了猪肉两斤，那么，东坡肉英语介绍？一起来了解一下吧。
这道菜是以受尊敬的宋朝诗人、画家和书法家苏东坡的名字命名的，他应该是发明了或至少促成了这道菜。（这个）肉要嫩到你可以相当容易地用筷子把它撬成一小块一小块。因为是由一大块猪肚肉做成的，所以有很多肥肉，但长时间的烹煮（3-1/2小时）可使肥肉失掉很多油脂。若你愿意吃一点儿肥肉吧[此句意译]。配着的姜和简单烧过的西兰花菜也帮助抵消脂肪。你需要至少4小时做东坡肉，此间炖两次，焖，嫩煎，然后蒸。
英文Dongpo pork，镇江名菜。
历史典故。这道菜的命名是为了崇敬宋朝诗人、艺术家和书法家苏东坡，他被认为是发明的，或者至少是启发了它。
全体乳猪 Roast whole suckling pig
特色五福拼盘 Special five varieties
葡国碳烧肉Portuguese roast pork
脆皮靓烧鸡Crispy chicken
湛江皇后水晶鸡Zhanjiang Crystal chicken
金牌回香鸡Golden tasty chicken
盐香脆皮鸡Salty crispy chicken
高州葱油先鸡Gaozhou style shallot favour Chicken
蜜汁碳烧*烧Honey charcoal pork
碳烧靓排骨Charcoal spare ribs
骨香乳鸽Tasty baby pigeon
锦绣烧味拼盘Assorted barbecue meat
新派卤水拼盘New style soy sauce stewed meat
新派卤水掌翼New style soy sauce stewed goose wing and feet
新派卤水大肠头New style soy sauce stewed pig’s intestine
新派卤水肚仔New style soy sauce stewed pig’s tomach
新派卤水脚仔New style soy sauce stewed pig’s hoof
盐焗肾片Baked salty chicken kidney
凉拌海蜇Marinated cold jelly fish
刀拍黄瓜Marinated cold cucumber
小食类Entree
日式海蜇Japanese style Jelly Fish
日式八爪鱼Japanese style Octopus
凉拌青瓜Marinated cold cucumber
凉拌粉皮Marinated cold bean pasty
蒜香肾片Garlic taste kidney
蒜香猪耳仔Garlic taste pig’s ear
麻辣凤爪Spicy hot chicken feet
琥珀核桃Deep fried walnut in Syrup
特别介绍Special Recommendation
泰汁银雪鱼Codfish in Thai sauce
甜麦豆炒带子北极贝Stir fry sweet bean scallops
脆皮咸猪手Salty taste crispy trotter
XO酱爆花枝片XO Soy Sauce Fry Flower Branch Pieces
芦笋蚌肉鸽片Stir fry boneless pigeon, mussel and asparagus
盐焗猪肚Baked salty pig’s stomach
XO酱爆生肠Stir fry intestines in XO sauce
辣子鸡Stir fry chicken with hot chilli
酥炸百花球Crispy fry flower ball
酱爆竹肠Stir fry intestines with bean sauce
黑椒蝴蝶骨Fry sphenoid with black pepper
剁椒鱼咀Stir fry fish head with hot chili
红葱头蒸鸡Braise chicken with shallot
沙锅鱼头煲Braise fish head clay pot
爆野兔Stir fry rabbit
京葱爆驼峰肉Stir fry camel hump with shallot
西芹腰果核桃肉Stir fry celery, cashew and walnut
鲍汁百灵菇鹅肠Stir fry mushroom and goose intestine in abalone sauce
椒盐排骨Spicy spare ribs
剁椒鱼咀Stir Fry fish mouth with chopped pepper
尖椒猪肚Stir fry Pig’s Stomach with hot chili
罗定豆豉鸡Luoding style braise chicken in bean sauce
辣子鸡丁Stir fry chicken dices with hot chili
鲍汁百灵菇Stir fry mushroom with abalone sauce
红葱头猪俐Stir fry pig’s tongue with onion
盐焗肾片Salt Kidney Pieces
蒜香骨Garlic tasty spare ribs
栗干炆鸡Stew chicken with chestnut
川汁鸡球Sichuan style chicken meat ball
酱爆双脆Soy sauce fry double cracking
水煮牛肉Poach beef with hot chili
鲜鱿让鲮鱼胶Squid with fish stuffing
豆腐鱼头煲Boil Fish Head with bean curd
豉汁蒸排骨/鱼Steam spare ribs/fish with black bean sauce
豉油王鹅肠Stir fry goose intestines with soy sauce
姜葱爆牛肉Stir fry beef with ginger and shallot
黑椒炒牛肉Stir fry beef with black pepper
茶树菇蒸牛柳Steam beef and mushroom
酱爆牛柳Stir fry beef in bean sauce
剁椒鱼头Stir fry fish head with chopped hot chili
生炒骨/酸甜排骨Sweet and sour spare ribs
老坛子 Old crock
海味什锦煲Stew seafood combination in clay pot
泰式凤爪Thailand style chicken feet
回锅肉Sichuan style stew pork
梅菜蒸肉片Steam port with preserved vegetable
西汁鸡扒Chicken with western sauce
鲜淮山炆排骨Stew spare ribs with yam
翠玉兰花 Stir fry broccoli
酸茄黄金酿Brew sweet and sour eggplant
双菇扒菜胆略Stir fry mushrooms
牛肉炒蛋Stir fry beef and egg
凉瓜炒牛肉Stir fry beef with bitter melon
竹笙酿玉液Brew bamboo Shoot with wine
金华娃娃菜Stir fry baby cabbage
尖椒牛肉Stir fry beef with hot chili
芦笋炒牛肉Stir fry beef and asparagus
西兰花超鱿鱼Stir fry squid and broccoli
西芹炒腊味Stir fry preserved ham and celery
XO酱爆鱿鱼Stir fry squid in XO sauce
韭菜花炒银鱼Stir fry whitebait with chives
土豆炒肉片Stir fry pork with potato
煲淋大芥菜Leaf mustard in soup
三色蒸蛋Steam eggs
丝瓜炒肉片/猪肝/猪什Stir fry pork/liver/bowels with gourd
潮式大芥菜肉碎Chaozhou style mustard leaf and minced pork
豆豉鲮鱼炒时蔬Stir fry fish and vegetable in black bean sauce
节瓜虾米粉丝煲Stew dried shrimps, vermicelli and melon in clay pot
凉瓜炒肉片Stir fry pork with bitter melon
酸豆角炒肉碎Stir fry minced pork with pickle bean
菜甫煎蛋Fry egg with vegetable
榨菜肉丝韭黄Stir fry pork with pickle vegetable and leek
上汤油菜Boil vegetable in chicken stock
盐水菜芯Boil vegetable in salty water
广州炒饭Guangzhou Fry Rice
白玉藏珍’Treasures hides in white jade
麻婆豆腐Sichuan style bean curd
凉瓜炒蛋Fry Eggs with bitten melon
炒油菜Stir fry vegetable
茄子煲Stew eggplant clay pot
蒜蓉炒丝瓜Stir fry gourd with garlic
虎皮尖椒Tiger Skin fry pepper
辣椒圈炒蛋Stir fry egg in hot chili
酸辣土豆丝Chili and sour potato
干炒牛河Dry fry rice noodles with beef
肉片炒面Stir fry noodles with pork
斋汤面Vegetarian noodle soup
豆豉爆辣椒圈Stir fry hot chili with bean sauce
老火例汤Soup of the day
豆腐鱼头汤Fish head and bean curd soup
番茄豆腐汤Tomato and bean curd soup
紫菜蛋花汤Laver and egg soup
椰子炖鸡Braise chicken in coconut
土茯苓煲龟Tortoise with tuckahoe soup
单尾品种Snacks and Desserts
榴莲酥Durian Crisp Nosh
*烧酥Barbecued Pork Crisp Nosh
萝卜酥 Turnip Crisp Nosh
蛋挞 Egg custard nosh
咸甜薄撑Salt/Sweet pancake
潮式煎饼Chaozhou style pancake
番茨饼Sweet potato pancake
黄金饼Golden cake
葱油饼Shallot pancake
香煎生肉包Fried minced pork bun
鸳鸯馒头Assorted steamed bun
炸馒头Fried bun
pork with preserved vegetable 梅菜扣肉
steamed minced pork with salt fish 咸鱼蒸肉饼
sauté diced pork fillet with brown sauce 酱炸里脊丁
ham with fresh bamboo shoots 鲜笋火腿
braised pork leg 红烧猪蹄
pig tripe with chili sauce 麻辣猪肚
sliced meat and liver with fried rice crust 双片锅巴
pork chops with bean sauce 豆豉排骨
pork chops with sweet and sour sauce 糖醋排骨
sauté pork cubelets with hot pepper 宫保肉丁
meat with cayenne pepper 麻辣白肉
braised pork tendons 红烧蹄筋
meat balls braised with brown sauce 红烧狮子头
fried crisp pork slices with sugar powder 糖粉酥肉
roasted suckling pig 烤乳猪
fried crisp pork 脆皮锅酥肉
stewed pork with preserved bean curd 腐乳炖肉
braised pork slices in soy sauce 红烧扣肉
quick-fried pork and scallions 葱爆肉
sweet and sour pork 咕噜肉
steamed pork with rice flavor in lotus leaves 荷叶粉蒸肉
double cooked pork slices 回锅肉
beef with orange peel 陈皮牛肉
mutton shashlik 烤羊肉串
rinse-mutton / mutton slices rinsed in chafing dish 涮羊肉
mutton braised in brown sauce 红烧羊肉
汤类：
consommé 清汤
chowder 羹
double-stewed soup 老火汤
pork and radish soup 连锅汤
three fresh delicacies soup 三鲜汤
five-flavored mutton soup 五滋汤
shark’s fin soup 鱼翅汤
scallop soup 干贝汤
snake potage with eight delicacies 八珍蛇羹
stewed white gourd soup with eight ingredients 八宝冬瓜盅
ginseng and black hen soup 人参炖乌鸡
laver egg soup 紫菜蛋花汤
soup with bamboo shoots and fresh mush 竹笋鲜蘑汤
mushroom soup 清炖冬菇汤
Mt. Lushan stone fungus soup 庐山石耳汤
sliced roast 火鸭芥菜汤
mashed chicken and asparagus soup 芦笋鸡茸汤
consommé of snow egg with bean sprouts 豆苗鞭蓉蛋汤
hors d’oeuvers Jinjiang style 锦江拼盆
butterfly-shaped appetizer 蝴蝶冷盆
assorted appetizer 什锦冷盘
eight-diagram-shaped appetizer 太极八卦
spiced chicken liver and gizzard 卤鸡珍肝
shredded boiled pork meat 卤牛肉
spicy chicken giblets 卤鸡杂
salted duck gizzards 盐水鸭肫
duck wing tips 鸭翅膀
cold duck web 拌鸭掌
duck flippers with mustard sauce 芥末鸭掌
spiced peanuts 五香花生仁
sauté sword beans with dried shrimps 开洋炝刀豆
pickled hot vegetables 泡辣菜
cold vermicelli with mustard and meat shreds 冷拌粉皮
wine preserved crabs 醉蟹
boiled shrimps with salt 咸水虾
sliced pork tripe in hot chili oil 红油肚片
chicken pickled in fermented rice wine sauce 糟鸡
roast duck / goose 烧鸭（鹅）
multi-flavor chicken 怪味鸡
spiced beef 麻辣牛肉条
mixed meat in aspic 白切肉
sauté meat and vegetable 什锦肉冻
marinated chicken feet 五香凤爪
spiced marinated chicken 五香酱鸡
chicken skin with mustard sauce 芥末鸡皮
chicken slices with bean jelly sheets 鸡丝粉皮
chicken sings with chili sauce and sesame paste 辣味麻酱鸡翅
roast duck shred in sauce 拌烤鸭丝
duck cutlets with sesame paste 麻酱鸭块
stewed salt-preserved duck 桂花盐水鸭
shrimp chip 虾片
cucumber with jellyfish and dried shelled shrimp 瓜皮虾
raw fish in sauce 生拌鱼
bird’ s nest in crystal sugar 冰糖燕窝
braised snipe in port wine 红酒烧竹鸡
grilled young pigeon 铁扒乳鸽
minced quail 鹌鹑松
eggs preserved in wine 糟蛋
pickled egg 酱蛋
egg in tea 茶叶蛋
spiced goose wing tps and webfeet 蒸腊鹅
spiced goose, Chaozhou style 潮州卤鹅
roast goose, Chaozhou style 潮州烧雁鹅
braised whole duck in soy sauce 红烧全鸭
spiced duck 五香鸭
steamed Nanjing salted duck 蒸南京板鸭
roast Beijing duck 北京烤鸭
sliced chicken in wine sauce 香糟鸡片
deep fried spring chicken 炸童子鸡
steamed chicken in lotus leaf packets 荷叶粉蒸鸡
fried chicken in paper packets 炸纸包鸡
chicken in orange flavor 陈皮鸡
curry chicken 咖喱鸡
braised chicken in casserole 砂锅鸡
mud-baked chicken 叫化子鸡
Blanch pork in a pot of boiling water. Throw out water.
Put pork back in pot and cover with water. Bring to a boil, and simmer for 30 minutes.
Heat a wok and add sauce ingredients. Mix well and bring to a boil. Add pork and cook each surface for a few minutes over a medium heat. Remove pork and drain well. Pour remaining sauce into a small saucepan and set aside.
Clean and drain wok. Heat vegetable oil to a medium heat. Fry pork on all sides until it is well browned, making sure skin side is a little crispy.
Steep tea leaves in hot water for a couple of minutes, remove and set aside. Place pork in pot of water again–topping up water if necessary. Add tea leaves and simmer for 30 minutes.
Place scallion stalks on bottom of a steamer. Transfer pork to steamer. Steam for 2 hours, turning pork after 1 hour (because of long steaming time, you may need to replenish steamer water).
Add broccoli to steamer for final 5 minutes of cooking time (boil it separately for 3 minutes if there is no room in steamer.
Remove pork to a serving dish and arrange broccoli around it. Reheat sauce in saucepan, adding and stirring in thickener. Pour over pork and serve.
Garnish with young ginger slivers, which are meant to be eaten.
Notes:
The leftover simmer water makes a good pork stock.
Dongpo Pork 东坡肉 (dong po rou) Hangzhou's trademark dish. To eat dongpo pork is to begin to understand the role of fat in making meat taste good.
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The dish is named after revered Song Dynasty poet, artist and calligrapher Su Dongpo, who is supposed to have invented, or at least inspired it. The meat should be so tender that you can quite easily pry it away in small pieces with chopsticks. As it is made from a slab of pork belly, there is a lot of fat, but the lengthy cooking time (3-1/2 hours) results in fat sans much of its greasiness. Eat as little of the fat as you choose. The accompanying ginger and plainly cooked broccoli also help offset the fat. You will need at least four hours to make dongpo pork during which time it is simmered twice, braised, sautéd and steamed.
Serves 4
Ingredients
1 kg (2.2 lb) piece pork belly
2 tablespoons vegetable oil
1 tablespoon tea leaves
4 stalks spring onion
7 cm (3") length fresh, young ginger, sliced lengthways into matchstick widths
Optional: 300 g (11 oz) broccoli, cut into small florets
Sauce Ingredients
1 cup water
8 cloves garlic, lightly crushed
5 slices old ginger (or 7 slices young ginger)
1 tablespoon black peppercorns
4 tablespoons soy sauce
2 tablespoons yellow wine (e.g. Shaoxing wine)
1/2 tablespoon sesame oil
2 tablespoons sugar
Thickening: 1 teaspoon corn flour, 1 tablespoon water, stirred well before use
Method
Blanch the pork in a pot of boiling water. Throw out the water.
Put the pork back in the pot and cover with water. Bring to a boil, and simmer for 30 minutes.
Heat a wok and add the sauce ingredients. Mix well and bring to a boil. Add the pork and cook each surface for a few minutes over a medium heat. Remove pork and drain well. Pour the remaining sauce into a small saucepan and set aside.
Clean and drain the wok. Heat the vegetable oil to a medium heat. Fry the pork on all sides until it is well browned, making sure the skin side is a little crispy.
Steep the tea leaves in hot water for a couple of minutes, remove and set aside. Place the pork in the pot of water again–topping up the water if necessary. Add the tea leaves and simmer for 30 minutes.
Place the spring onion stalks on the bottom of a steamer. Transfer pork to the steamer. Steam for 2 hours, turning the pork after 1 hour (because of the long steaming time, you may need to replenish the steamer water).
Add the broccoli to the steamer for the final 5 minutes of cooking time (boil it separately for 3 minutes if there is no room in the steamer.
Remove the pork to a serving dish and arrange the broccoli around it. Reheat sauce in the saucepan, adding and stirring in the thickening. Pour over pork and serve.
Garnish with the young ginger slivers, which are meant to be eaten.
Notes:
The leftover simmer water makes a good pork stock.
以上就是东坡肉英语介绍的全部内容，这道菜是以受尊敬的宋朝诗人、画家和书法家苏东坡的名字命名的，他应该是发明了或至少促成了这道菜。（这个）肉要嫩到你可以相当容易地用筷子把它撬成一小块一小块。因为是由一大块猪肚肉做成的，所以有很多肥肉，但长时间的烹煮（3-1/2小时）可使肥肉失掉很多油脂。
