广东菜肴英语

Cantonese Cuisine The most familiar Chinese dishes originated from the Cantonese cuisine. As most residents originate from the Guangdong province where Guangzhou (Canton) is located, Hong Kong is the world capital for this style of cooking. The Cantonese people are very finicky when it comes to the freshness of their food. Even the amount of time taken for a live, swimming fish to be placed on a plate is kept to a minimum.Cantonese cooking is somewhat lighter than most regional Chinese cuisine. Preparation methods usually involve stir-frying in shallow water or oil in a wok. As cooking time is short, the flavors and nutrition of the food is preserved. Vegetable and fish dishes are often steamed without the use of too much oil. Sauces made from ingredients like ginger, garlic, onion, vinegar, and sugar are complemented to enhance flavors.Cantonese menus are long and can often confuse the diner in making a decision. There are a wide variety of dishes made from meats, poultry, fish, seafood, and vegetables for your pick. Chicken is a celebrity food among Cantonese eaters. A single chicken can be used to prepare several dishes. Chicken blood is cooked and solidified for soup, and its liver is used in a wonderful delicacy called Golden Coin Chicken. The livers are skewered between pieces of pork fat and red-roasted until the fat becomes crispy, and the liver soft and succulent. This specialty is then eaten with wafers or orange-flavored bread.Seafood is the next best delicacy in Hong Kong. Some of the popular dishes include fresh-steamed fish with ginger and onion topped with a dash of soy sauce and sesame oil, prawns and crabs cooked or steamed in black-bean sauce, and shark's fin soup. Cantonese barbecuing methods are unsurpassed. When in Hong Kong, do not miss the barbecued goose, duck, or slices of pork with a golden and honeyed skin served on a bed of anise-flavored preserved beans. Also, experience the taste of double-boiled soup with duck, mushroom, and tangerine peel.There are specialty foods that are only served during particular seasons. In winter, a traditional winter dish would be cooked snake. Dog meat is also a winter dish but it is illegal in Hong Kong. Only China continues to serve dog meat in winter and tours to the region specifically to eat dog meat are available. 'Monk Jumping Over the Wall' is the name for a dish made from a blend of abalone, chicken, ham, mushroom, and herbs that are so irresistible that monks are said to break their vows of vegetarianism if its fragrance is within smelling distance. Another tempting dish is the casserole of chicken and Chinese smoked pork sausage that are served steamed on a bed of rice. Autumn also has its share of dishes, which can be ordered at restaurants. Examples of autumn dishes include rice birds and paddy chicken or frogs cooked in a crunchy batter mixed with crushed almonds and served with sweet-and-sour sauce.Dim sum is, without a doubt, a trademark food in Cantonese cuisine. It is usually consumed in the mornings and afternoons. Dim sum is a delectable palate of little snacks, which come in wicker baskets that are placed on trolleys, and pushed around by waiters or waitresses. Diners have the opportunity to choose the baskets of their choice from the trolley when it reaches the table. However, more restaurants are beginning to provide dim sum order forms for diners to tick the required items, rather than congesting the restaurants with trolleys. The most popular dim sum items are: 'ha gau' (shrimp dumpling), 'siu mai' (prawn and pork dumpling), 'pai gwat' (steamed spareribs), 'chun guen' (spring rolls), 'cha siu pau' (steamed barbecued pork buns), and 'cheung fun' (steamed rice flour rolls with barbecue pork, beef, or shrimp).Cantonese Cuisine

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

cantonesenbsp;cuisinenbsp;nbsp;thenbsp;mostnbsp;familiarnbsp;chinesenbsp;dishesnbsp;originatednbsp;fromnbsp;thenbsp;cantonesenbsp;cuisine.nbsp;asnbsp;mostnbsp;residentsnbsp;originatenbsp;fromnbsp;thenbsp;guangdongnbsp;provincenbsp;wherenbsp;guangzhounbsp;(canton)nbsp;isnbsp;located,nbsp;hongnbsp;kongnbsp;isnbsp;thenbsp;worldnbsp;capitalnbsp;fornbsp;thisnbsp;stylenbsp;ofnbsp;cooking.nbsp;thenbsp;cantonesenbsp;peoplenbsp;arenbsp;verynbsp;finickynbsp;whennbsp;itnbsp;comesnbsp;tonbsp;thenbsp;freshnessnbsp;ofnbsp;theirnbsp;food.nbsp;evennbsp;thenbsp;amountnbsp;ofnbsp;timenbsp;takennbsp;fornbsp;anbsp;live,nbsp;swimmingnbsp;fishnbsp;tonbsp;benbsp;placednbsp;onnbsp;anbsp;platenbsp;isnbsp;keptnbsp;tonbsp;anbsp;minimum.cantonesenbsp;cookingnbsp;isnbsp;somewhatnbsp;lighternbsp;thannbsp;mostnbsp;regionalnbsp;chinesenbsp;cuisine.nbsp;preparationnbsp;methodsnbsp;usuallynbsp;involvenbsp;stir-fryingnbsp;innbsp;shallownbsp;waternbsp;ornbsp;oilnbsp;innbsp;anbsp;wok.nbsp;asnbsp;cookingnbsp;timenbsp;isnbsp;short,nbsp;thenbsp;flavorsnbsp;andnbsp;nutritionnbsp;ofnbsp;thenbsp;foodnbsp;isnbsp;preserved.nbsp;vegetablenbsp;andnbsp;fishnbsp;dishesnbsp;arenbsp;oftennbsp;steamednbsp;withoutnbsp;thenbsp;usenbsp;ofnbsp;toonbsp;muchnbsp;oil.nbsp;saucesnbsp;madenbsp;fromnbsp;ingredientsnbsp;likenbsp;ginger,nbsp;garlic,nbsp;onion,nbsp;vinegar,nbsp;andnbsp;sugarnbsp;arenbsp;complementednbsp;tonbsp;enhancenbsp;flavors.cantonesenbsp;menusnbsp;arenbsp;longnbsp;andnbsp;cannbsp;oftennbsp;confusenbsp;thenbsp;dinernbsp;innbsp;makingnbsp;anbsp;decision.nbsp;therenbsp;arenbsp;anbsp;widenbsp;varietynbsp;ofnbsp;dishesnbsp;madenbsp;fromnbsp;meats,nbsp;poultry,nbsp;fish,nbsp;seafood,nbsp;andnbsp;vegetablesnbsp;fornbsp;yournbsp;pick.nbsp;chickennbsp;isnbsp;anbsp;celebritynbsp;foodnbsp;amongnbsp;cantonesenbsp;eaters.nbsp;anbsp;singlenbsp;chickennbsp;cannbsp;benbsp;usednbsp;tonbsp;preparenbsp;severalnbsp;dishes.nbsp;chickennbsp;bloodnbsp;isnbsp;cookednbsp;andnbsp;solidifiednbsp;fornbsp;soup,nbsp;andnbsp;itsnbsp;livernbsp;isnbsp;usednbsp;innbsp;anbsp;wonderfulnbsp;delicacynbsp;callednbsp;goldennbsp;coinnbsp;chicken.nbsp;thenbsp;liversnbsp;arenbsp;skewerednbsp;betweennbsp;piecesnbsp;ofnbsp;porknbsp;fatnbsp;andnbsp;red-roastednbsp;untilnbsp;thenbsp;fatnbsp;becomesnbsp;crispy,nbsp;andnbsp;thenbsp;livernbsp;softnbsp;andnbsp;succulent.nbsp;thisnbsp;specialtynbsp;isnbsp;thennbsp;eatennbsp;withnbsp;wafersnbsp;ornbsp;orange-flavorednbsp;bread.seafoodnbsp;isnbsp;thenbsp;nextnbsp;bestnbsp;delicacynbsp;innbsp;hongnbsp;kong.nbsp;somenbsp;ofnbsp;thenbsp;popularnbsp;dishesnbsp;includenbsp;fresh-steamednbsp;fishnbsp;withnbsp;gingernbsp;andnbsp;onionnbsp;toppednbsp;withnbsp;anbsp;dashnbsp;ofnbsp;soynbsp;saucenbsp;andnbsp;sesamenbsp;oil,nbsp;prawnsnbsp;andnbsp;crabsnbsp;cookednbsp;ornbsp;steamednbsp;innbsp;black-beannbsp;sauce,nbsp;andnbsp;shark‘snbsp;finnbsp;soup.nbsp;cantonesenbsp;barbecuingnbsp;methodsnbsp;arenbsp;unsurpassed.nbsp;whennbsp;innbsp;hongnbsp;kong,nbsp;donbsp;notnbsp;missnbsp;t

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 noodlesBlack 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 coloringBraised 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 waybear"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

餐具

coffee pot 咖啡壶

coffee cup 咖啡杯

paper towel 纸巾

napkin 餐巾

table cloth 桌布

tea?pot 茶壶

tea set 茶具

tea tray 茶盘

caddy 茶罐

dish 碟

plate 盘

saucer 小碟子

rice bowl 饭碗

chopsticks 筷子

soup spoon 汤匙

knife 餐刀

cup 杯子

glass 玻璃杯

mug 马克杯

picnic lunch 便当

fruit plate 水果盘

toothpick 牙签

中餐

bear's paw 熊掌

breast of deer 鹿脯

beche-de-mer; sea cucumber 海参

sea sturgeon 海鳝

salted jelly fish 海蜇皮

seaweed 海带

abalone 鲍鱼

shark fin 鱼翅

scallops 干贝

lobster 龙虾

bird's nest 燕窝

roast suckling pig 烤乳猪

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

西餐与料理

menu 菜单

French cuisine 法国菜

today's special 今日特餐

chef's special 主厨特餐

buffet 自助餐

fast food 快餐

specialty 招牌菜

continental cuisine 欧陆式西餐

aperitif 饭前酒，开胃酒

French fries 炸薯条

baked potato 烘马铃薯

mashed potatoes 马铃薯泥

omelette 煎蛋

pudding 布丁

pastries 甜点

pickled vegetables 泡菜

kimchi 韩国泡菜

crab meat 蟹肉

prawn 明虾

conch 海螺

escargots 田螺

braised beef 炖牛肉

bacon 熏肉

poached egg 荷包蛋

scramble eggs 炒蛋

boiled egg 煮蛋

stone fire pot 石头火锅

sashi 日本竹筷

sake 日本米酒

miso shiru 味噌汤

roast meat 铁板烤肉

sashimi 生鱼片

butter 奶油

传统小吃

烧饼 Clay oven rolls

油条 Fried bread stick

水饺 Boiled dumplings

馒头 Steamed buns

饭团 Rice and vegetable roll

皮蛋 100-year egg

咸鸭蛋 Salted duck egg

豆浆 Soybean milk

饭类

稀饭 Rice porridge

白饭 Plain white rice

糯米饭 Glutinous rice

蛋炒饭 Fried rice with egg

面类

刀削面 Sliced noodles

麻辣面 Spicy hot noodles

乌龙面 Seafood noodles

板条 Flat noodles

榨菜肉丝面 Pork，pickled mustard green noodles

米粉 Rice noodles

汤类

紫菜汤 Seaweed soup

牡蛎汤 Oyster soup

蛋花汤 Egg & vegetable soup

鱼丸汤 Fish ball soup

点心

臭豆腐 Stinky tofu (Smelly tofu)

油豆腐 Oily bean curd

虾球 Shrimp balls

春卷 Spring rolls

蛋卷 Chicken rolls

蔬菜类

番茄 tomato

土豆 potato

小土豆 charlotte

黄瓜 cucumber

丝瓜 fuzzy melon/towel gourd

卷心菜 cabbage

椰菜/西兰花 broccoli

甘蓝 Chinese broccol/gai larn

花菜 cauliflower

菜心 flowering cabbage

空心菜 water spinach

塌棵菜 Chinese flat cabbage

芥菜 mustard

韭菜 Chinese chive/leek

韭黄 leek shoot

莴苣/生菜 lettuce

甜菜 beet

菠菜 spinach

芹菜 celery

茄子 eggplant/aubergine

香菜 caraway

胡萝卜 carrot

小红萝卜 radish

萝卜 turnip

芋艿 taro

芦笋 asparagus

茭白 wild rice shoots

洋葱 onion

山芋 sweet potato

山药 yam

青椒 green pepper

红辣椒 chilli

豌豆 pea

扁豆 haricot

小扁豆 lentil

毛豆 green soy bean

黄豆/大豆 soybean

蚕豆 fava bean

豇豆 cowpea

绿豆 mung bean

豆芽 bean sprout

南瓜 pumpkin

冬瓜 white gourd

苦瓜 bitter gourd

大蒜 garlic

蒜苗 garlic stem

竹笋 bamboo shoot

蘑菇 mushroom

草菇 straw mushroom

藕 lotus root