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Chinese Sichuan Cuisine Translation

Chinese Sichuan Cuisine Translation

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Published by yalo
English translation of typical dishes of Sichuan cuisine (Chinese cuisine)
English translation of typical dishes of Sichuan cuisine (Chinese cuisine)

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Published by: yalo on Jul 02, 2008
Copyright:Attribution Non-commercial

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04/20/2011

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Famous dishes Hunan cuisine. Translation to English.For more information on Chinese cuisine go to:http://chinese-menus.blogspot.com
 
1 of 2
http://chinese-menus.blogspot.com
 
 
Chinesename
 
Pinyin English description
!"#$
 
shui3 zhu3 niu2 rou4
 
Boiled Beef Slices with Spicy Soup. Beef slices cooked insoy sauce, spicy bean paste, lettuce, chillies and meatstork.
 
%&#$'
deng1 ying3 niu2 rou4
 
Old Sichuan translucent beef slices. Spicy and delicious. Sotransparent that remind hand shadows. Prepared using calf shanks seasoned with chillies, soy sauce and ginger.
 
()#$*'
gan1 bian1 niu2 rou4 si1
 
Dry-fried Thin slices of beef. Seasoned with spicy beansauce, pepper, chilli sauce. Dry-frying is a famous Sichuancooking technique, which involves continuous stirring in awok with a very small amount of oil.
 
+,#-'
huo3 bao4 niu2 du4
 
Stir-fried beef stomach.
 
./#01'
qing3 dun4 niu2 wei3 tang1
 
Oxtail soup. Oxtail cooked with ginger, cooking wine, chilli,spicy red bean sauce and sesame oil.
23$'
hui2 guo1 rou4
 
Twice cooked pork. Slices of pork gristle, with a little bit of lean meat are cooked with hot peppers and onions in a redsoy sauce. It is called “twice cooked” cause it is first boiledand then fried.
 
45$6'
ma2 la4 rou4 pian4
 
Spicy Sliced Beef. Tender with a rich spicy flavour. Beef stir-fried with cornstarch and egg. Seasoned with ginger,Chinese prickly ash, soy bean paste and soy sauce
 
78$6'
he2 chuan1 rou4 pian4
 
Hechuan-style sliced pork. Small pork cutlets fried withbamboo, ginger and spices.
 
9:;$'
ban3 li4 shao1 rou4
 
Stewed chestnuts with pork lard
 
<=>$'
he2 ye4 zheng1 rou4
 
Steamed pork wrapped in lotus leafs
 
?@A'
shi1 zi5 tou2 Fried pork meat balls (Lion heads)
 
BC$*'
zha4 cai4 rou4 si1 Marinated mustard tubers with thin pork slices.
 
D>EF'
qing1 zheng1 jiang1 tuan2
 
Steamed Yangtse river bream
(;GH'
gan1 shao1 yan2 li3
 
Braised carp. Tender carp meat braised and seasoned withginger, vinegar, garlic, onions and rice wine
 
()I*'
gan1 bian1 shan4 si1 Dry-fried eel shreds. Dry-frying is a famous Sichuancooking technique, which involves continuous stirring in awok with a very small amount of oil.
 
JKLM'
dou4 ban4 ji4 yu2
 
Fried small red fish with a spice bean paste
 
NCM'
pao4 cai4 yu2
 
Fried small red fishes with pickled vegetables
 
OPQRM'
tang2 cu4 cui4 pi2 yu2
 
Crispy sweet & sour fried carp
STMU'
san1 se4 yu2 wan2
 
Carp fish balls of three colours. Fish balls cooked coatedwith egg white and spinach; egg white and egg yolk.
 
MVWX'
yu2 xiang1 da4 xia1 Spicy shrimps. Shrimps fried with chillies.
 
YX'
zui4 xia1
 
Drunk shrimps. Fresh shrimps served in liquor.
 
Z[X\'
fei3 cui4 xia1 ren2
 
Emerald shrimps (shrimps cooked with peas)
 
()]M*'
gan1 bian1 you2 yu2 si1
 
Dry-fried squid shreds
 
^5]M1'
suan1 la4 you2 yu2 tang1
 
Sweet & spicy squid soup
 
_`ab'
gong1 bao3 ji1 ding1 Chicken cubes Gongbao. Classical fried chicken cubes withchillies
 
cdab'
sui4 mi3 ji1 ding1
 
Chicken cubes fried with peanuts
 
ea*'
liu1 ji1 si1
 
Chicken shreds fried with bamboo shoots
 
f;ag'
sheng1 shao1 ji1 chi4
 
Stewed chicken wings
 

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