白切雞英文介紹？白切雞的英文介紹如下：白切雞英語(yǔ)： Cantonese Poached Chicken。白切雞做法步驟如下：步驟1、清遠(yuǎn)雞或者三黃雞一只，一塊姜一半切片、一半去皮備用，香蔥兩根，蒜一瓣，八角兩個(gè)，花椒十幾粒。步驟2、冷水下蔥姜片八角花椒粒，煮開鍋后，下入清遠(yuǎn)雞，中小火微微沸騰煮兩分鐘。步驟3、翻個(gè)身，那么，白切雞英文介紹？一起來(lái)了解一下吧。
對(duì)于這個(gè)問(wèn)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(yǔ)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(dòng)詞過(guò)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(dòng)詞過(guò)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(dòng)詞過(guò)去式）+主料（名稱/形狀）+ with/in +湯汁
如：京醬肉絲——Sautéed Shredded Pork in Sweet
Bean Sauce
雪蛤海皇羹——Snow 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(dòng)詞過(guò)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(diǎn)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(dòng)詞過(guò)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(yǔ)拼音的使用原則
1.具有中國(guó)特色的且也被外國(guó)人接受的傳統(tǒng)食品，本著推廣漢語(yǔ)及中國(guó)文化的原則，使用漢語(yǔ)拼音。
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.
Roasted suckling pig (乳豬)
Roasted duck (燒鴨 or 火鴨)
Braised crispy chicken (炸子雞)
Soy sauce chicken (豉油雞)
Beef entrails (牛雜)
Beef stew (牛腩)
Hot pot (火鍋 or 打邊爐)
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 (鮮蝦云吞面)
Char shiu (叉燒) - BBQ pork usually with a red outer coloring
Braised squabs (燒乳鴿)
Thick rice porridge with various toppings and deep-fried breadsticks (白粥,油條 or 油炸鬼)
Pork rind curry (咖哩豬皮)
Dace fish balls (鯪魚球)
Steamed fish (清蒸魚)
Steamed fish intestines (蒸魚腸)
Salted preserved fish (蒸咸魚)
Steeped chicken (白切雞) or steamed chicken (蒸雞) served cold with ginger and spring onion oil dipping (姜蔥油)
Slow cooked soups (老火湯)
Shark fin soup (魚翅羹)
Braised dried abalone (燜鮑魚)
Herbal turtoise gelatin (龜苓膏)
Various steamed desserts and sweet soups (糕點(diǎn),糖水)
Steamed shrimp dumplings (蝦餃 har gow)
Lo mein (撈面) - noodles served a unique way
bear"s paw 熊掌
* of deer 鹿脯
beche-de-mer; sea cucumber 海參
sea sturgeon 海鱔
salted jelly fish 海蜇皮
kelp, seaweed 海帶
abalone 鮑魚
shark fin 魚翅
scallops 干貝
lobster 龍蝦
bird"s nest 燕窩
roast suckling pig 考乳豬
pig"s knuckle 豬腳
boiled salted duck 鹽水鴨
preserved meat 臘肉
barbecued pork 叉燒
sausage 香腸
fried pork flakes 肉松
BAR-B-Q 烤肉
meat diet 葷菜
vegetables 素菜
meat broth 肉羹
local dish 地方菜
Cantonese cuisine 廣東菜
set meal 客飯
curry rice 咖喱飯
fried rice 炒飯
plain rice 白飯
crispy rice 鍋巴
gruel, soft rice, porridge 粥
noodles with gravy 打鹵面
plain noodle 陽(yáng)春面
casserole 砂鍋
chafing dish, fire pot 火鍋
meat bun 肉包子
shao-mai 燒麥
preserved bean curd 腐乳
bean curd 豆腐
fermented blank bean 豆豉
pickled cucumbers 醬瓜
preserved egg 皮蛋
salted duck egg 咸鴨蛋
dried turnip 蘿卜干
希望能幫到你，記得給我加分哦
對(duì)于這個(gè)問(wèn)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(yǔ)是這樣的：
1. 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
2. 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
3. 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
在這次北京的討論稿中，專家們給出了更多的翻譯原則：
一、以主料開頭的翻譯原則：
- 介紹菜肴的主料和配料：主料（名稱/形狀）+ with + 配料
- 介紹菜肴的主料和配汁：主料 + with/in + 湯汁（Sauce）
二、以烹飪方法開頭的翻譯原則：
- 介紹菜肴的做法和主料：做法（動(dòng)詞過(guò)去式）+主料（名稱/形狀）
- 介紹菜肴的做法、主料和配料：做法（動(dòng)詞過(guò)去式）+主料（名稱/形狀）+ 配料
- 介紹菜肴的做法、主料和湯汁：做法（動(dòng)詞過(guò)去式）+主料（名稱/形狀）+ with/in +湯汁
三、以形狀或口感開頭的翻譯原則：
- 介紹菜肴形狀或口感以及主配料：形狀/口感 + 主料
- 介紹菜肴形狀或口感、做法及主配料：做法（動(dòng)詞過(guò)去式）+ 形狀/口感 + 主料 + 配料
四、以人名或地名命名的菜肴翻譯原則：
- 介紹菜肴的創(chuàng)始人（發(fā)源地）和主料：人名（地名）+主料
- 介紹菜肴的創(chuàng)始人（發(fā)源地）、主配料及做法：做法（動(dòng)詞過(guò)去式）+主輔料+人名/地名+Style
五、菜單英文譯法中漢語(yǔ)拼音的使用原則：
- 具有中國(guó)特色的且也被外國(guó)人接受的傳統(tǒng)食品，使用漢語(yǔ)拼音。
Roasted suckling pig (乳豬)
Roasted duck (燒鴨 or 火鴨)
Braised crispy chicken (炸子雞)
Soy sauce chicken (豉油雞)
Beef entrails (牛雜)
Beef stew (牛腩)
Hot pot (火鍋 or 打邊爐)
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 (鮮蝦云吞面)
Char shiu (叉燒) - BBQ pork usually with a red outer coloring
Braised squabs (燒乳鴿)
Thick rice porridge with various toppings and deep-fried breadsticks (白粥,油條 or 油炸鬼)
Pork rind curry (咖哩豬皮)
Dace fish balls (鯪魚球)
Steamed fish (清蒸魚)
Steamed fish intestines (蒸魚腸)
Salted preserved fish (蒸咸魚)
Steeped chicken (白切雞) or steamed chicken (蒸雞) served cold with ginger and spring onion oil dipping (姜蔥油)
Slow cooked soups (老火湯)
Shark fin soup (魚翅羹)
Braised dried abalone (燜鮑魚)
Herbal turtoise gelatin (龜苓膏)
Various steamed desserts and sweet soups (糕點(diǎn),糖水)
Steamed shrimp dumplings (蝦餃 har gow)
Lo mein (撈面) - noodles served a unique way
bear"s paw 熊掌
* of deer 鹿脯
beche-de-mer; sea cucumber 海參
sea sturgeon 海鱔
salted jelly fish 海蜇皮
kelp, seaweed 海帶
abalone 鮑魚
shark fin 魚翅
scallops 干貝
lobster 龍蝦
bird"s nest 燕窩
roast suckling pig 考乳豬
pig"s knuckle 豬腳
boiled salted duck 鹽水鴨
preserved meat 臘肉
barbecued pork 叉燒
sausage 香腸
fried pork flakes 肉松
BAR-B-Q 烤肉
meat diet 葷菜
vegetables 素菜
meat broth 肉羹
local dish 地方菜
Cantonese cuisine 廣東菜
set meal 客飯
curry rice 咖喱飯
fried rice 炒飯
plain rice 白飯
crispy rice 鍋巴
gruel, soft rice, porridge 粥
noodles with gravy 打鹵面
plain noodle 陽(yáng)春面
casserole 砂鍋
chafing dish, fire pot 火鍋
meat bun 肉包子
shao-mai 燒麥
preserved bean curd 腐乳
bean curd 豆腐
fermented blank bean 豆豉
pickled cucumbers 醬瓜
preserved egg 皮蛋
salted duck egg 咸鴨蛋
dried turnip 蘿卜干
以上就是白切雞英文介紹的全部?jī)?nèi)容，白切雞（plain chicken）則是將雞肉煮熟后，蘸醬油食用，口感鮮美。白切肉（sliced boiled pork slices; sliced boiled pork）則是將豬肉煮熟后切片食用，口感鮮美。拌干絲（beancurd noodles ＆ celery salad）則是將豆腐干與芹菜一同拌制，口感清爽。內(nèi)容來(lái)源于互聯(lián)網(wǎng)，信息真?zhèn)涡枳孕斜鎰e。如有侵權(quán)請(qǐng)聯(lián)系刪除。
