中國常見菜名和食物翻譯

1、奧運(yùn)菜單涼菜八寶辣醬(Eight Delicacies in Hot Sauce) > 夫妻肺片(Pork Lungs in Chili Sauc e)、川北涼粉(Clear Noodles in Chili Sauce) > 棒棒雞(Bon Bon Chicken) >麻辣小龍蝦(Hot and Spicy Crayfish) >扒豬臉(Snout) >桂花糯米藕 (Steamed Lotus Root Stuffed with Sweet Sticky Rice)、醉蟹(Liquor-Soaked Crabs)酒水：茅臺(tái)(Moutai)、紅星二鍋頭(Red S

2、tar Erguotou)、衡水老白干(Hengshui Laobaigan) > 青島啤酒(Tsing Tao Beer) > 長城干紅(Great Wall Red Wine) > 紹 興女兒紅(Nu'er Hong)、茶：碧螺春(Bi.1 uochun Tea) 大紅袍(Dahongpao Tea) 陳年普洱(Aged Pu' erTea) > 祁門紅茶(Keemun Black Tea) > 茉莉花茶(Jasmine Tea)湯西紅柿蛋花湯(Tomato and Egg Soup)、紫菜蛋花湯(Seaweed and EggSoup) &g

3、t; 魚頭豆腐湯(Fish Head and Tofu Soup) > 老鴨湯(Duck Soup) > 酸菜粉絲 湯(Pickled Cabbage an d Vermicelli oup) > 蘿卜絲鯽魚湯(Crucian Carp Soup with Shredded Turnips) > 黃豆排骨湯(Pork Ribs and Soy Bean Soup)、木瓜花 生燉雞腳(Chicken Paw Soup with Papaya and Peanut)主菜川菜:麻婆豆腐(MaPo Tofu) > 回鍋肉(Sauteed Sliced Pork with

4、Pepper and Chili) > 干燒魚翅(Dry-Braised Shark * s Fin)、豆花肉蟹(Sauteed Hardshell Crab with Tofu Pudding)、壇子雞(Chicken in Pot)、樟茶鴨(Smoked Duck, Sichuan Style) > 魔芋鴨(Brai sed Duck with Shredded Konjak)粵菜:佛跳墻(Fotiaoqiang) n 叉燒(BBQ Pork)、燒鵝(Roast Goose)、白斬雞 (Choppe d Boiled Chicken) > 脆皮乳豬(Crispy BBQ

5、Suckling Pig) > 脆皮乳鴿 (Crispy Pigeon)魯菜：蔥燒海參(Braised Sea Cucumbers with Spring Onions) > 九轉(zhuǎn)大腸 (Braised Intestines in Brown Sauce)北京菜：北京烤鴨(Peking Duck)、京醬肉絲(SautOe d Shredded Pork in Sweet Bean Sauce) > 羊蝎了(Lamb Spine Hot Pot)貴州菜：酸湯魚(Fish in Sour Soup)、花江狗肉(Huajiang Dog Meat)湘菜：剁椒魚頭(Steamed F

6、ish Head with Diced Hot Red Peppers)、蓮蓬扣 肉(Brai sed Pork with Lotus Seeds) > 農(nóng)家小炒肉(Shredded Pork with Vegetables) > 干鍋茶樹菇(Griddle Cooked Tea Tree Mushrooms)淮揚(yáng)菜：紅燒獅子頭(Stewed Pork Ball in Brown Sauce)、蜜汁火方 (Braised Ham i n Honey Sauce)浙江菜：西湖醋魚(West Lake Fish in Vinegar Gravy)、東坡肉(Braised Dongpo

7、Po rk)東北菜:小雞燉蘑菇(Stewed Chick with Mushroom) > 醬骨架(Braised SpareRibs i n Brown Sauce)新媼菜：大盤雞(Braised Chicken with Potato and Green Pepper) 孜然寸# (Saut Qed Spare Ribs with Cumin)廣西菜:啤酒鴨(Stewed Duck in Beer) > 酸筍炒牛肉(Sauteed Beef with Pickled B amboo Shoots)上海菜：油爆蝦(Stire-Fried Shrimps)、毛蟹炒年糕(Sautee

8、d Hardshell Crab with Rice Cake)江西菜：三杯雞(Stewed Chicken with Three Cups Sauce)、藜蒿炒臘肉 (Sauteed Pr eserved Pork with Artemisia selengensis)云南菜：汽鍋雞(Steam Pot Chicken)蔬菜：開水口菜(Steamed Chinese Cabbage in Supreme Soup)清炒紅菜苔(Sauteed Chinese Kale)米湯豆苗(Sautded Pea Sprouts in Rice Soup)干煽四季豆(Dry-Fried French Be

9、ans with Minced Pork and Preserved Vegetable s)主食粥:艇仔粥(Tingzai Porridge) 紅豆粥(Red Bean Porridge)粉：干炒牛河(Stir-Fried Rice Noodles with Beef) > 過橋米線(YunnanRice Noodl es)、桂林米粉(Guilin Rice Noodles)面：熱干面(Hot Noodles with Sesame Paste)、炸醬面(Noodles with Soy Bean Pas te)、擔(dān)擔(dān)面(Noodles, Sichuan Style) > 兩面黃

10、(Pan-Fried Noodles) > 刀削jfl (Sliced N oodle) > 哨子面(Noodle with Pork) > 羊肉泡饃 (Pita Bread Soaked in Lamb Soup)、狗不理包子(Go Believe) % 叉燒包(Steamed BBQ Pork Bun)、生煎包(Pan-Fried Bun Stuffed with Pork) > 紅油抄手(Meat Dumplings in Spicy Sauce)飯：八寶飯(Eight Delicacies Rice)、魚翅撈飯(Fin Rice)、手抓飯 (Xinjiang R

11、ice)、揚(yáng)州炒飯(Yangzhou Fried Rice)、海南雞飯(Hainanese Chicken Rice)飯后甜點(diǎn)甜品：楊枝 H露(Chilled Mango Sago Cream with Pomelo)、雙皮奶(Stewed Milk Beancur d)、龜苓W (Guiling Jelly) > 蛋撻(Egg Tart) > 驢打滾(Ludagunr) > 醪 糟湯圓(Tangyuan in Fermented Glutinous Rice Soup) > 冰糖葫蘆(Bingtanghulu)小吃：豆汁(Douzhir)、爆肚兒(Soiled Pork Tripe)、天津十八街麻花(Tianjin Hemp