白切鸡英文介绍，白切鸡的英语作文5句话

英语作文
2025-12-15

白切鸡英文介绍？白切鸡的英文介绍如下：白切鸡英语： Cantonese Poached Chicken。白切鸡做法步骤如下：步骤1、清远鸡或者三黄鸡一只，一块姜一半切片、一半去皮备用，香葱两根，蒜一瓣，八角两个，花椒十几粒。步骤2、冷水下葱姜片八角花椒粒，煮开锅后，下入清远鸡，中小火微微沸腾煮两分钟。步骤3、翻个身，那么，白切鸡英文介绍？一起来了解一下吧。

白切鸡翻译英语

对于这个问题，苏宏杰先生有一套自己的公式：原材料＋烹饪方法＋厨师向客人介绍这道菜的关键词。所以，在他制作的菜单中，杭帮菜的英语是这样的：

凉菜类：

白切鸡Poached Chicken

杭州卤鸭Braised Duck with Soy Sauce

杭州醉虾Marinated Shrimp with Yellow Wine

桂花糯米藕Honey Lotus Root Stuffed with Glutinous Rice

香菜干丝Shredded Beancurd with Coriander

热菜类：

腌笃鲜Double Boiled Bamboo Shoots with Salted Pork

干菜蒸鱼头Steamed Fish Head with Preserved Vegetable

毛血旺Duck Blood in Chili Sauce

东坡肉“DongPo” Pork

油焖笋Sauteed Bamboo Shoot

西湖醋鱼Sweet and Sour Mandarin Fish

汤羹类：

宋嫂鱼羹Shredded Perch Soup with Ham and Ginger

榨菜肉丝汤Shredded Pork Soup with Hot Pickled Mustard Tuber

翻译公式

而这次在北京的这份讨论稿中，专家们给出了更多的翻译公式（原则）：

一、以主料开头的翻译原则

1.介绍菜肴的主料和配料

主料（名称/形状）+ with + 配料

如：白灵菇扣鸭掌 Mushrooms with Duck Feet

2.介绍菜肴的主料和配汁

主料 + with/in + 汤汁（Sauce）

如：冰梅凉瓜 Bitter Melon in Plum Sauce

二、以烹制方法开头的翻译原则

1.介绍菜肴的做法和主料

做法（动词过去式）+主料（名称/形状）

如：火爆腰花 Sautéed Pig's Kidney

2.介绍菜肴的做法、主料和配料

做法（动词过去式）+主料（名称/形状）+ 配料

如：地瓜烧肉——Stewed Diced Pork and Sweet

Potatoes

干豆角回锅肉——Sautéed Spicy Pork with Dried Beans

3.介绍菜肴的做法、主料和汤汁

做法（动词过去式）+主料（名称/形状）+ with/in +汤汁

如：京酱肉丝——Sautéed Shredded Pork in Sweet

Bean Sauce

雪蛤海皇羹——Snow Clam and Scallop Soup

三、以形状或口感开头的翻译原则

1.介绍菜肴形状或口感以及主配料

形状/口感 + 主料

如：脆皮鸡——Crispy Chicken

2.介绍菜肴形状或口感、做法及主配料

做法（动词过去式）+ 形状/口感 + 主料 + 配料

如：小炒黑山羊——Sautéed Sliced Lamb with Pepper

and Parsley

四、以人名或地名命名的菜肴翻译原则

1.介绍菜肴的创始人（发源地）和主料

人名（地名）+主料

如：麻婆豆腐 Mapo Tofu (Stir-Fried Tofu in Hot 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：北京炒肝——Stewed Liver, Beijing Style

北京炸酱面 Noodles with Soy Bean Paste, Beijing Style

五、菜单英文译法中汉语拼音的使用原则

1.具有中国特色的且也被外国人接受的传统食品，本着推广汉语及中国文化的原则，使用汉语拼音。

广东白切鸡介绍

Cantonese cuisine

Cantonese (Yue) cuisine originates from Guangdong Province in southern China, or more precisely, the area around Canton (Guangzhou). Of the various regional styles of Chinese cuisine, Cantonese is the best-known outside China. A "Chinese restaurant" in a Western country will usually serve mostly Cantonese food, or an adaptation thereof. The prominence of Cantonese cuisine outside China is likely due to the disproportionate early emigration from this region, as well as the relative accessibility of some Cantonese dishes to foreign palates. Cantonese dishes rarely use "hot" spices like chilli, unlike, for instance, Szechuan cuisine. Also within China itself, restaurants serving Cantonese cuisine can found in many other regions.

Cantonese cuisine has widely been regarded as the pinnacle of Chinese regional fare, because of the immensity and diversity of the ingredients used. This is because Guangzhou (Canton), a long established trading port in Southern China, has been exposed to more imported food products and ingredients than any other area in China. For example, shell fish and prawns are rarely served in Northern Chinese cuisine because, before the advent of refrigeration, these ingredients were simply not feasibly available. Sometimes, Chiuchow cuisine and Hakka cuisine are also grouped with in the Cantonese cuisine because of the geography. However, most Cantonese would argue that that is inaccurate because the flavour palette and emphasis are quite different.

There is a Cantonese saying: "Any animal whose back faces the sun can be eaten" , and in Northern Chinese areas such as Beijing, it is said "The Cantonese will eat anything that swims, except the submarine. Everything that flies, except the aeroplane, and everything that has legs, except the table,"; British royal Prince Philip said much the same thing upon visiting China in 1983. Cantonese cuisine includes almost all edible food in addition to the staples of pork, beef and chicken — snakes, snails, insects, worms, chicken feet, duck tongues, and entrails. One subject of controversy amongst some Westerners is the raising of dogs and cats as food in some places in China; however, dog is not a common restaurant food, and is illegal in Hong Kong (and may soon be in Taiwan). Eating dogs was a survival tactic in times of famine, and is frowned upon by many Chinese today.

Despite the countless Cantonese cooking methods, steaming, stir frying and deep frying are the most popular cooking methods in restaurants due to the short cooking time, and philosophy of bringing out the flavor of the freshest.

白切鸡简介50字英文

Roasted suckling pig (乳猪)

Roasted duck (烧鸭 or 火鸭)

Braised crispy chicken (炸子鸡)

Soy sauce chicken (豉油鸡)

Beef entrails (牛杂)

Beef stew (牛腩)

Hot pot (火锅 or 打边炉)

Pan-fried crispy noodles (港式煎面) - two sides brown fried egg noodles

Black tea with condensed milk (港式奶茶)

Various dessert drinks served with shaved ice (刨冰)

Shrimp wonton noodle soup (鲜虾云吞面)

Char shiu (叉烧) - BBQ pork usually with a red outer coloring

Braised squabs (烧乳鸽)

Thick rice porridge with various toppings and deep-fried breadsticks (白粥,油条 or 油炸鬼)

Pork rind curry (咖哩猪皮)

Dace fish balls (鲮鱼球)

Steamed fish (清蒸鱼)

Steamed fish intestines (蒸鱼肠)

Salted preserved fish (蒸咸鱼)

Steeped chicken (白切鸡) or steamed chicken (蒸鸡) served cold with ginger and spring onion oil dipping (姜葱油)

Slow cooked soups (老火汤)

Shark fin soup (鱼翅羹)

Braised dried abalone (焖鲍鱼)

Herbal turtoise gelatin (龟苓膏)

Various steamed desserts and sweet soups (糕点,糖水)

Steamed shrimp dumplings (虾饺 har gow)

Lo mein (捞面) - noodles served a unique way

bear"s paw 熊掌

* of deer 鹿脯

beche-de-mer; sea cucumber 海参

sea sturgeon 海鳝

salted jelly fish 海蜇皮

kelp, seaweed 海带

abalone 鲍鱼

shark fin 鱼翅

scallops 干贝

lobster 龙虾

bird"s nest 燕窝

roast suckling pig 考乳猪

pig"s knuckle 猪脚

boiled salted duck 盐水鸭

preserved meat 腊肉

barbecued pork 叉烧

sausage 香肠

fried pork flakes 肉松

BAR-B-Q 烤肉

meat diet 荤菜

vegetables 素菜

meat broth 肉羹

local dish 地方菜

Cantonese cuisine 广东菜

set meal 客饭

curry rice 咖喱饭

fried rice 炒饭

plain rice 白饭

crispy rice 锅巴

gruel, soft rice, porridge 粥

noodles with gravy 打卤面

plain noodle 阳春面

casserole 砂锅

chafing dish, fire pot 火锅

meat bun 肉包子

shao-mai 烧麦

preserved bean curd 腐乳

bean curd 豆腐

fermented blank bean 豆豉

pickled cucumbers 酱瓜

preserved egg 皮蛋

salted duck egg 咸鸭蛋

dried turnip 萝卜干

希望能帮到你，记得给我加分哦

白切鸡的英语作文5句话

1. 凉菜类：

- 白切鸡：Poached Chicken

- 杭州卤鸭：Braised Duck with Soy Sauce

- 杭州醉虾：Marinated Shrimp with Yellow Wine

- 桂花糯米藕：Honey Lotus Root Stuffed with Glutinous Rice

- 香菜干丝：Shredded Beancurd with Coriander

2. 热菜类：

- 腌笃鲜：Double Boiled Bamboo Shoots with Salted Pork

- 干菜蒸鱼头：Steamed Fish Head with Preserved Vegetable

- 毛血旺：Duck Blood in Chili Sauce

- 东坡肉：DongPo Pork

- 油焖笋：Sauteed Bamboo Shoot

- 西湖醋鱼：Sweet and Sour Mandarin Fish

3. 汤羹类：

- 宋嫂鱼羹：Shredded Perch Soup with Ham and Ginger

- 榨菜肉丝汤：Shredded Pork Soup with Hot Pickled Mustard Tuber

在这次北京的讨论稿中，专家们给出了更多的翻译原则：

一、以主料开头的翻译原则：

- 介绍菜肴的主料和配料：主料（名称/形状）+ with + 配料

- 介绍菜肴的主料和配汁：主料 + with/in + 汤汁（Sauce）

二、以烹饪方法开头的翻译原则：

- 介绍菜肴的做法和主料：做法（动词过去式）+主料（名称/形状）

- 介绍菜肴的做法、主料和配料：做法（动词过去式）+主料（名称/形状）+ 配料

- 介绍菜肴的做法、主料和汤汁：做法（动词过去式）+主料（名称/形状）+ with/in +汤汁

三、以形状或口感开头的翻译原则：

- 介绍菜肴形状或口感以及主配料：形状/口感 + 主料

- 介绍菜肴形状或口感、做法及主配料：做法（动词过去式）+ 形状/口感 + 主料 + 配料

四、以人名或地名命名的菜肴翻译原则：

- 介绍菜肴的创始人（发源地）和主料：人名（地名）+主料

- 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

五、菜单英文译法中汉语拼音的使用原则：

- 具有中国特色的且也被外国人接受的传统食品，使用汉语拼音。

白切鸡英文介绍60词左右