幸福航海家
鲁菜、川菜、粤菜、闽菜、苏菜、浙菜、湘菜、徽菜这是中国的八大菜系。鲁菜代表：诗礼银杏，一卵孵双凤，八仙过海闹罗汉，孔府一品锅，神仙鸭子，带子上朝，怀抱鲤，花蓝桂鱼，玉带虾仁，油发豆莛，红扒鱼翅，白扒通天翅。川菜代表：麻婆豆腐辣子鸡丁东坡肘子豆瓣鲫鱼口袋豆腐酸菜鱼夫妻肺片蚂蚁上树叫化鸡茄汁鱼卷鱼香肉丝干煸冬笋魔芋烧鸭锅贴鱼片麻辣肉丁鱼香茄饼冬菜肉末粉蒸鸡粤菜代表：咸菜焖猪肉酿茄子酿豆腐梅菜扣肉客家盐焗鸡红糟排骨清风送爽炊太极虾广式烧填鸭池塘莲花闽菜：佛跳墙醉排骨荔枝肉扳指干贝尤溪卜鸭七星鱼丸汤软溜珠廉鱼龙身凤尾虾清炖全鸡油爆双脆香露全鸡醉蚌肉苏菜：烤方水晶肴蹄清炖蟹粉狮子头金陵丸子白汁圆菜黄泥煨鸡清炖鸡孚金陵板鸭金香饼鸡汤煮干丝肉酿生麸凤尾虾三套鸭无锡肉骨头陆稿荐酱猪头肉沛县狗肉浙菜：西湖醋鱼东坡肉赛蟹羹家乡南肉干炸响铃荷叶粉蒸肉西湖莼菜汤龙井虾仁杭州煨鸡虎跑素火煺干菜焖肉蛤蜊黄鱼羹叫化童鸡香酥焖肉丝瓜卤蒸黄鱼三丝拌蛏油焖春笋虾爆鳝背湘菜：海参盆蒸腊味合蒸走油豆鼓扣肉麻辣子鸡洞庭金龟网油叉烧洞庭桂鱼蝴蝶飘海冰糖湘莲红烧寒菌板栗烧菜心湘西酸肉炒血鸭徽菜：清炖马蹄鳖黄山炖鸽腌鲜鳜鱼红烧果子狸徽州毛豆腐徽州桃脂烧肉清香炒悟鸡生熏仔鸡八大锤毛峰熏鲥鱼火烘鱼蟹黄虾盅奶汁肥王鱼香炸琵琶虾鱼咬羊香菇盒
忘忧毛球
红烧狮子头 [名] Braised pork ball in brown sauce; [例句]曾被译成把狮子的头红烧了的红烧狮子头如今被规范译为用棕色调味料炖猪肉丸。The delicacy ( Hong Shao Shi Zi Tou) which used to be translated as red burnedlion head, is now called braised pork ball in brown sauce in the book.
滴水无香2005
生敲鳝丝 Shredded Eel 眉炸梅卷 Pork and Chicken Liver Roll 酿杂烩 Steamed Sssorted Ingredients 鲜蘑龙须菜 Mushromm and Sparagus 玛瑙鸡片 Agate Chicken Slices 酒风猪肝 Steamed Liver-Soaked in Wine 荷叶鸡 Lotus Leaf Chicken 生炒鳝片 Fried Eel Slices 蚝油大鲍片 Eel Slices with Oyster Sauce 蟹粉狮子头 Crab Powder Ball 枇杷虾 Fried Shrimp 鲜豆腐皮炒青蟹肉 Fried Crab with Bean Curd Shin 锅贴山鸡 Pan-Baked Pheasant 熟抢鳝鱼尾 Fried Eel Tail 肴肉 Salted Pork 烩鲫鱼舌头 Braised Crucian Tongue 醉蟹海蜇皮 Crab and Jellyfish Skin 网油蚝豉 Oysters in Lard Net 白烧四宝 Braised Four-Treasures 脆皮卷 Crisp Roll 芝麻酱拌腰片 Mixed Kidney with Sesame Sauce 清蒸鲥鱼 Stewed Shad 炒鸡脑 Fried Chicken Brain 芙蓉鲫鱼 Lotus Crucian Carp 红烧狮子头 Fried “Lion Head”in Brown Sauce 三色猫耳朵 Three-Color Cat Ears 剁椒鱼头 Chilli Fish Head 麻辣羊血 Fried Sheep Blood with Cayenne Pepper 水煮肉片 Boiled Pig Meat SliceHuaiyang Cuisine 淮阳菜Yincai vegetalbes cooked with chicken slices 蔬菜炒鸡片 Crab meat & minced pork ball in casserole 砂锅蟹肉丸 Chicken mousse broth with fresh corn 奶油鸡丝玉米汤 Squid with crispy rice crust 鱿鱼锅巴
飞龙在天wxd
红烧狮子头英语是：Braised pork ball in brown sauce，也叫四喜丸子，是一道淮扬名菜。将有肥有瘦的肉配上荸荠，香菇等材料，做成丸子，先炸后煮，出锅后扑鼻的香味，光闻起来就引动食欲，醇香味浓的肉块与汁液，超级美味。
狮子头要柔软好吃，肉最好自己剁， 而且要肥瘦相间的，瘦肉比肥肉稍微多一点。不过，如果时间有限，买现成的肉馅也未尝不可。另一个重点是在容器上，要细火慢炖，以砂锅为最佳。已故国画大师张大千传授夫人的一道拿手好菜就是“红烧狮子头”。
扩展资料
所属菜系：红烧狮子头，淮扬菜的代表。淮扬菜传统上被认为是中国四大菜系之一，现在通常被认为是四大菜系之一苏菜的代表派系，指流行于江苏省淮安、扬州、镇江及其附近地域的菜肴，并且汇集上述菜肴之精华，是江苏菜系的代表性风味。
红烧狮子头是属正宗淮扬菜系。有肥有瘦的肉红润油亮，配上翠绿青菜掩映，鲜艳的色 彩加上扑鼻的香味，光看就引动食欲，醇香味浓的肉块与汁液，是令人无法抵挡的顶级美味。
参考资料来源：百度百科——红烧狮子头
荤淡美食家
红烧狮子头的英文（来自必应词典）【食】Stewed Pork Ball in Brown Sauce网络释义1.Stewed Pork Ball in Brown Sauce2.Braised Lion Head3.Stewed Meatball with Brown Sauce4.pork balls stewed in brown sauce5.meat balls braised with brown sauce6.stewed meatballs with brown sauce7.braised meat balls in brown sauce8.stewed large pork ball with brown sauce
