中餐馆英文菜谱

番茄炒蛋：fried eggs with tomatoes宫保鸡丁：kung pao chicken在国外的中餐馆的菜单上看到过，绝对正确的。希望能帮到你=）

Ma Po Tofu is the most famous Sichuan dish, because of its unique spicy flavor is widely loved by the patrons. Ma po tofu spicy authentic full, it must also have Sichuan's "harsh" and "Ma" in features. Sichuan chefs dish often felt summed up the entrance of seven characters: hemp, spicy, hot, fresh, tender, fragrant, crisp. Only with this can be called the seven characteristics of authentic Mapo tofu. Current taste authentic Mapo Tofu in foreign countries are increasingly easy to eat, but must be open to the Sichuanese restaurant to enjoy authentic Mapo tofu. The dish is said to have been in the form of fast food bags into the Japanese market.Ma po tofu cooking methods:Stuff1 block tofu (300 grams)120g pork Mo3 tablespoons Sichuan spicy bean paste (preferably Pixian豆瓣)2 tablespoons chili powder2 tablespoons cooking oil3 tablespoons chili oilDahongpao a spoon, Sichuan pepper (cooked inquiry into the baking powder)1 spoon soy sauceA spoon lobster sauce (wash smashed)Chinese chives or green onions into 2 small (cut into 20 mm above)2 garlic (chopped garlic)Half a cup of waterThe right amount of saltMethod:First, the tofu cut into small pieces, filtered water reserve;Second, the wok heat, pour cooking oil and chili oil, add minced garlic, pork and at the end, spicy bean paste stir fry until the minced meat off of Health;3, add chili powder, soy sauce, tempeh, Chao Chu flavor;4, add tofu and water, gently flip tofu (do not crumble a) so that it completely mixed with the sauce. Small Huodun 3-5 minutes, or until a thick sauce;5, add pepper powder and spring onion cooked, gently flip to mix evenly. Remove from heat transfer to a plate.Description1, For reducing the spicy flavor of this dish can reduce the pepper powder, chilli powder and chilli oil consumption to meet the different tastes of diners.Second, overseas Chinese restaurants do Mapo tofu, its taste has been localized, spicy degree has been greatly reduced.

麻婆豆腐是川菜中最有名的一道菜，因其独特的麻辣风味而广受食客喜爱。地道的麻婆豆腐辣味十足，它必须同时具备川菜的“辣”和“麻”的特点。川菜厨师经常把这道菜的入口感觉归纳为七个字：麻、辣、烫、鲜、嫩、香、酥。只有具备了这七大特点才能称得上是正宗的麻婆豆腐。目前口味正宗的麻婆豆腐在国外也越来越容易吃到了，但必须要到四川人开的饭店才能品尝到原汁原味的麻婆豆腐。据说这道菜已经以袋装快餐的形式进入了日本市场。麻婆豆腐的烹制方法：原料1块豆腐（300克）120克猪肉沫3勺四川辣豆瓣酱(最好用郫县豆瓣)2勺辣椒粉2勺烹饪油3勺辣椒油1勺四川大红袍花椒（焙熟研成粉末）1勺生抽1勺豆豉（洗净捣烂）2小把韭菜或青葱（切成20毫米小段）2瓣大蒜（切成蒜末）半杯水适量的盐方法：一、将豆腐切成小块，滤净水后备用；二、把炒锅加热，倒入烹饪油和辣椒油，加入蒜末、猪肉末、辣豆瓣酱翻炒，直到肉末断生；三、加入辣椒粉、酱油、豆豉，炒出香味；四、加入豆腐和水，轻轻翻动豆腐（不要弄碎了）使其与酱汁完全混合。小火炖3-5分钟，或等到酱汁浓稠；五、加入熟花椒粉和葱段，轻轻翻动使其混合均匀。起锅装盘。说明一、如需减轻此道菜的麻辣味，可减少花椒粉、辣椒粉和辣椒油的用量，以适应食客的不同口味。二、国外的中餐馆所做的麻婆豆腐，其口味已经当地化，麻辣度已大大降低。 Ma Po Tofu is the most famous Sichuan dish, because of its unique spicy flavor is widely loved by the patrons. Ma po tofu spicy authentic full, it must also have Sichuan's "harsh" and "Ma" in features. Sichuan chefs dish often felt summed up the entrance of seven characters: hemp, spicy, hot, fresh, tender, fragrant, crisp. Only with this can be called the seven characteristics of authentic Mapo tofu. Current taste authentic Mapo Tofu in foreign countries are increasingly easy to eat, but must be open to the Sichuanese restaurant to enjoy authentic Mapo tofu. The dish is said to have been in the form of fast food bags into the Japanese market. Ma po tofu cooking methods: Stuff 1 block tofu (300 grams) 120g pork Mo 3 tablespoons Sichuan spicy bean paste (preferably Pixian 豆瓣) 2 tablespoons chili powder 2 tablespoons cooking oil 3 tablespoons chili oil Dahongpao a spoon, Sichuan pepper (cooked inquiry into the baking powder) 1 spoon soy sauce A spoon lobster sauce (wash smashed) Chinese chives or green onions into 2 small (cut into 20 mm above) 2 garlic (chopped garlic) Half a cup of water The right amount of salt Method: First, the tofu cut into small pieces, filtered water reserve; Second, the wok heat, pour cooking oil and chili oil, add minced garlic, pork and at the end, spicy bean paste stir fry until the minced meat off of Health; 3, add chili powder, soy sauce, tempeh, Chao Chu flavor; 4, add tofu and water, gently flip tofu (do not crumble a) so that it completely mixed with the sauce. Small Huodun 3-5 minutes, or until a thick sauce; 5, add pepper powder and spring onion cooked, gently flip to mix evenly. Remove from heat transfer to a plate. Description 1, For reducing the spicy flavor of this dish can reduce the pepper powder, chilli powder and chilli oil consumption to meet the different tastes of diners. Second, overseas Chinese restaurants do Mapo tofu, its taste has been localized, spicy degree has been greatly reduced.希望能帮助你

汤类 干丝汤 酸辣肚丝汤 氽双脆 清汤鸭舌 清汤火夹笋 雪霞羹 腐皮烩腰 口蘑锅巴汤 鸡脑乌鱼蛋 蝴蝶海参 甜点 八宝饭 蜜汁白果 夹沙白雪瓜脯 琥珀山药 琥珀红果 蜜煎藕 红袍莲子 百子烩绣球 西瓜盅 樱桃煎 大耐糕 脆炸酿香蕉 热菜 套四宝 百鸟朝凤 爆三脆 炸槟榔胗 仙鹤卧沙滩 干蒸黄雀鲜 酱汁鸽子 荷叶雀脯 糖醋软熘鲤鱼醅面 人参四宝 葫芦鳖裙 芙蓉鱼卷 福寿康乐 清汤琵琶虾 群鸟戏巢 芙蓉堤蟹 人参素烩 扒素鱼翅 福寿金钱抓 烧鹿茸 奶油如意冬笋 松子仁烧香菇 酿佛手冬笋香菇盒 脆琅轩 清汤东坡肉 清炖狮子头 四喜肉 红扒子肉 虾子烧蹄筋 豆鼓烧牛脑 红油试金石 秋菊兔丝 扒燕菜 白扒鱼翅 桂花鱼翅 金网玉 龙翼凤翅 火腿扒鹿筋 烧蓑衣鲍鱼 彩鲍鸣蝉 掌上明珠鲍鱼 龙虾牡丹鱼 奶汤炖鱼肚 琵琶鱼肚 玉鸭梅花肚 金跟鲜贝 虾饺干贝 奶汤炖鱼唇 虾子烧海参 芝麻海参

Soups 干丝soup Hot and sour soup肚丝 Boil for a short time two-brittle Monochoria broth Folder shoots fire broth Xuexia share Braise lumbar skin Tricholoma soup rice crust Cerebral gray chicken eggs Butterfly sea cucumber Dessert 八宝饭 Honey ginkgo Candied melon snow sand folder Amber Yam Amber red Honey fried lotus root Dahongpao philoxeroides 100 sub-cooked in soy and vinegar Hydrangea Cup watermelon Cherry fried Big cake resistance Crisp deep-fried stuffed bananas Hot Sets Sibao 百鸟朝凤 Three crisp burst Nut fried gizzards Crane Beach bed Dry steamed fresh oriole Pigeon sauce Candied lotus leaf bird Sweet and sour carp熘soft surface grains Ginseng Sibao Hyacinth calipash Hibiscus roll Fushou Leisure Pipa shrimp broth 群鸟play nest Hibiscus breakwater crab Su-cooked in soy and vinegar ginseng Su-Pa shark Grasping money Fushou Burning Lurong Wishful cream winter bamboo shoots Hui burning pine mushrooms Winter bamboo shoots bergamot box stuffed mushrooms Brittle-lang-xuan Dongpo Meat broth Lion head clear beef broth Sixi meat Red meat sub-Pa Shrimp burning tendons 豆鼓burning brain Oil touchstone Rabbit Silk Story Pa燕菜 Pa white shark Osmanthus shark Kim Yu-network Lung Fung Chi-wing Pa ham鹿筋 蓑衣burned abalone Cai鲍鸣cicadas Abalone掌上明珠 Peony lobster fish Stewed fish maw奶汤 Piper's belly Yu belly plum duck Gold with鲜贝 Scallops shrimp dumplings 炖鱼lip奶汤 Burning shrimp sea cucumber Sesame cucumbers 网上的，希望有用

不知你要用来做什么用，如果是在饭店想供外国人点菜，可把做好的成品菜进行编号，左边是中文菜名，右边加一幅照片。看起来直观，点菜时方便。不过因为要用到照片，菜单可以要做大一些。如果这样，弄一个笔记本电脑，请人做一个点菜软件也可。然后在电脑上点菜就可以了，也显得你这家饭店有档次哦。我以前用过嘟嘟美食菜谱软件，有个点菜功能，你可看看。以下是关于菜谱软件的搜索：