東坡肉英語介紹，東坡肉味道

東坡肉英語介紹？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.相傳蘇東坡于采風(fēng)之時來到艾城，救了一個中暑的兒童。父母便買了豬肉兩斤，那么，東坡肉英語介紹？一起來了解一下吧。

西湖醋魚的英文

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.

相傳蘇東坡于采風(fēng)之時來到艾城，救了一個中暑的兒童。父母便買了豬肉兩斤，用稻草拎回來，詢問他的口味。

It happened that Su Dongpo was writing poems and saying, "Hehe, grass, pearls, heartfelt fragrance..."

恰逢蘇東坡在作詩填詞，口中念著：“禾、草、珍珠、透心香……”

After listening, the farmer thought he was telling him to put the meat and straw aside and cook them thoroughly.

農(nóng)夫聽后，以為是叮囑他將肉和稻草擱置一起煮，并煮透。

糖醋排骨英語介紹

這道菜是以受尊敬的宋朝詩人、畫家和書法家蘇東坡的名字命名的，他應(yīng)該是發(fā)明了或至少促成了這道菜。（這個）肉要嫩到你可以相當(dāng)容易地用筷子把它撬成一小塊一小塊。因為是由一大塊豬肚肉做成的，所以有很多肥肉，但長時間的烹煮（3-1/2小時）可使肥肉失掉很多油脂。若你愿意吃一點兒肥肉吧[此句意譯]。配著的姜和簡單燒過的西蘭花菜也幫助抵消脂肪。你需要至少4小時做東坡肉，此間燉兩次，燜，嫩煎，然后蒸。

用英語簡單介紹一種美食

I am very pleased to be able to stand here for everyone to make a speech. This time I would like to introduce a book is a man, who's name is Su, is a character I most admired. Book called The gay genius, where gay is not gay, but rather is intended to be happy, and his Chinese name is Su Chuan. It was Mr. Lin Yutang in 1936 in the United States written in English, which is the reason I admire Mr. Lin Yutang, Chinese talented he can write articles, you can also edit the English Dictionary. So this book, Mr. Ji Xianlin evaluation is genius genius admirers, the master of the masters of admiration. Su Biography wrote Su Shi's life, from birth to death. Su was born in Sichuan Meishan in 1036, died in Changzhou, Jiangsu Province in 1101. Su's life with his own poem to summarize that Yu asked his life exploits, Huizhou, Huang Zhou Zhan state This meant that he was demoted several times, went to Huang Zhou, Huizhou, Zhan state. He was applauded and five unique, poetry, calligraphy, painting, literature, the word bloomer, talent is compelling, but was framed villain. The first was demoted to yellow-states, this is the famous Wutai poem. However, Su was banished to Huang Zhou also lucky. Where he matured, wrote the most glorious three life works, after Red Cliff and Nian Chi Bi. He has studied a lot of things to eat, engineering, alchemy, etc., the famous Pork is his creation, he was demoted, he built a lot of people project. So he is not only a poet, a poet, but also a writer, calligrapher, gourmet and more. Su life wander, often demoted, but he has maintained a childlike mind, is an incurable optimist. As the title of this book is a happy genius. Finally, let me use the Chinese version of the book to end this speech right word. Reading Su's life, we have been observing a great idea and spiritual life footsteps, and he only occasionally formed on the earth, leaving a short mark. Su dead, his name is just a memory, but he was We left the joy and happiness of his soul mind, these are eternal and immortal treasures. Thank you for listening.

希望可以幫助你 謝謝 采納

東坡肉的字面意思英語

Dongpo Pork 東坡肉 (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.

東坡肉英文介紹簡單

對于這個問題，蘇宏杰先生有一套自己的公式：原材料＋烹飪方法＋廚師向客人介紹這道菜的關(guān)鍵詞。所以，在他制作的菜單中，杭幫菜的英語是這樣的：

涼菜類：

白切雞Poached Chicken

杭州鹵鴨Braised Duck with Soy Sauce

杭州醉蝦Marinated Shrimp with Yellow Wine

桂花糯米藕Honey Lotus Root Stuffed with Glutinous Rice

香菜干絲Shredded Beancurd with Coriander

熱菜類：

腌篤鮮Double Boiled Bamboo Shoots with Salted Pork

干菜蒸魚頭Steamed Fish Head with Preserved Vegetable

毛血旺Duck Blood in Chili Sauce

東坡肉“DongPo” Pork

油燜筍Sauteed Bamboo Shoot

西湖醋魚Sweet and Sour Mandarin Fish

湯羹類：

宋嫂魚羹Shredded Perch Soup with Ham and Ginger

榨菜肉絲湯Shredded Pork Soup with Hot Pickled Mustard Tuber

翻譯公式

而這次在北京的這份討論稿中，專家們給出了更多的翻譯公式（原則）：

一、以主料開頭的翻譯原則

1.介紹菜肴的主料和配料

主料（名稱/形狀）+ with + 配料

如：白靈菇扣鴨掌 Mushrooms with Duck Feet

2.介紹菜肴的主料和配汁

主料 + with/in + 湯汁（Sauce）

如：冰梅涼瓜 Bitter Melon in Plum Sauce

二、以烹制方法開頭的翻譯原則

1.介紹菜肴的做法和主料

做法（動詞過去式）+主料（名稱/形狀）

如：火爆腰花 Sautéed Pig's Kidney

2.介紹菜肴的做法、主料和配料

做法（動詞過去式）+主料（名稱/形狀）+ 配料

如：地瓜燒肉——Stewed Diced Pork and Sweet

Potatoes

干豆角回鍋肉——Sautéed Spicy Pork with Dried Beans

3.介紹菜肴的做法、主料和湯汁

做法（動詞過去式）+主料（名稱/形狀）+ with/in +湯汁

如：京醬肉絲——Sautéed Shredded Pork in Sweet

Bean Sauce

雪蛤?；矢猄now Clam and Scallop Soup

三、以形狀或口感開頭的翻譯原則

1.介紹菜肴形狀或口感以及主配料

形狀/口感 + 主料

如：脆皮雞——Crispy Chicken

2.介紹菜肴形狀或口感、做法及主配料

做法（動詞過去式）+ 形狀/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譯原則

1.介紹菜肴的創(chuàng)始人（發(fā)源地）和主料

人名（地名）+主料

如：麻婆豆腐 Mapo Tofu (Stir-Fried Tofu in Hot Sauce)

廣東點心 Cantonese Dim Sum

2.介紹菜肴的創(chuàng)始人（發(fā)源地）、主配料及做法

做法（動詞過去式）+主輔料+人名/地名+Style

如：北京炒肝——Stewed Liver, Beijing Style

北京炸醬面 Noodles with Soy Bean Paste, Beijing Style

五、菜單英文譯法中漢語拼音的使用原則

1.具有中國特色的且也被外國人接受的傳統(tǒng)食品，本著推廣漢語及中國文化的原則，使用漢語拼音。

以上就是東坡肉英語介紹的全部內(nèi)容，這道菜是以受尊敬的宋朝詩人、畫家和書法家蘇東坡的名字命名的，他應(yīng)該是發(fā)明了或至少促成了這道菜。（這個）肉要嫩到你可以相當(dāng)容易地用筷子把它撬成一小塊一小塊。因為是由一大塊豬肚肉做成的，所以有很多肥肉，但長時間的烹煮（3-1/2小時）可使肥肉失掉很多油脂。內(nèi)容來源于互聯(lián)網(wǎng)，信息真?zhèn)涡枳孕斜鎰e。如有侵權(quán)請聯(lián)系刪除。

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