英语创意菜单图片

精品鹅肠 Special goose intestine

精品鸭肠 Special duck intestine

精品毛肚 Special tripes

麻辣牛肉 Spicy beef

香菜牛肉丸 Beef balls served with cilantro

手工里脊丝 Hand-sliced tenderloin

香菜丸子 Meatballs served with cilantro

爽口嫩牛肉 Tender Beef

鲜牛鞭 Fresh ox penis

螺片 whelk slices

海带丝 shredded kelp

蘑菇类统称为 mushrooms

鱼丸 fish balls

菜花 cauliflower

鱼片 fish slices

鳝鱼片 eel slices

蟹肉棒 minced crab

鱼肚 fish maw

毛肚 Ox Gastric Wall

鸭肠 Duck Intestines

血旺 Blood Curd

黄喉 The Red Lane

腰子 Pigs Kidney

血肠 Blood Sausage

粉丝 Starch Noodle

苕粉 Batata starch

牛百叶 stomach of the cattle

小羊羔肉goat's wilk

肥牛beef in hot pot

鸡爪chicken feet 或 chicken claw

鸡杂 chick gizzard鸡脯肉Fresh Grade Breast

牛肉丸 Beef meatballs

猪肉片Sauted Pork Shreds

猪肚片 bag piece

肥肠 Pig's colon

虾丸Shrimp meatballs

牛肉丸Beef meatballs

猪肉丸 pork meatballs

炸鱼片fried fish

鱼头Fish Head

鳝鱼片Eel-pieces

午餐肉spam luncheon meat或spam

牛肉饺beef dumplings

猪肉饺pock dumplings

虾米饺shrimp dumplings

龙须面 Fine noodles

麻花fried dough twist

你这哪是菜单:开头介绍火锅和历史,下文讲菜!这是套餐吧?

1.西红柿炒蛋ingredients:1. 2 eggs 1/4 t. salt pinch of pepper 2. 3 tomotoes, cut in chunks 1/8 t. salt 1 c. water 2 t. ketchup 1 t. cornstarch chopped spring onion method: 1. Beat the eggs lightly. Add ingredient One. 2.Heat 1 tablespoon of oil in the wok. Stir-fry the egg in the oil until set and remove from wok. 3. Clean the wok. 4. Heat yet another tablespoon of oil, stir-fry the tomato chunks, add ingredient Two. When almost done, add the eggs and stir-fry quickly over high heat.Remove from heat. 5.Sprinkle with choppd spring onion. 2.sweet and sour pork甜酸肉Ingredients:1 kg Pork Belly ( 1 inch cubes)1 tsp salt1 1/2 tbsp Brandy (optional)1 Egg (beaten)1 tbsp Cornflour600 ml Vegetable oil1 spring Onion (cut in to 1inch)100 g Canned bamboo shoot 1 Green pepper (diced)Sauce :3 tbsp wine vinegar 3 tbsp sugar1/2 tsp salt2 tbsp Tomato puree or sauce2 tbsp Orange juice1 tbsp Soy sauce1 tbsp Sesame oil1 tbsp CornflourDirections: 1. Mix the pork cubes with salt & Brandy & leave to marinade for 15 minutes.2. Blend the beaten egg, cornflour & add the pork cubes and turn until each cube is well coated.3. Mix the sauce ingredients together in a bowl.4. Heat the oil in a wok to 180 degree C or 350 degree F or until a cube of bread browns in 30 seconds. Add the pork cubes and deep fry for 3 minutes, then remove and drain on paper towels. Heat the oil again until smoking, return the pork with the bamboo shoots & fry for 2 minutes or until they are golden brown. Remove and drain on paper towels. 5. Now heat a pan and add the sauce mix and heat till slightly thick. 6. Mix the sauce with the meat & vegetable just before serving.

西红柿炒鸡蛋英文菜谱:The tomato fries the eggRaw material:Egg 3,Tomato 150 grams,Vegetable oil 4 soupspoon,Salt,monosodium glutamaterespectively right amount,Sugar 1 soupspoon.Manufacture process:After 1st,burns the tomatocleaning with the boiling water,goes to the skin,goes to the peduncle,the slice is ready to beused.2nd,infiltrates the egg in the bowl,adds the salt,evenly is ready to be used with the58en.comchopsticks full whipping.3rd,the wok puts the oil 3 soupspoon to burn the heat,

the heat,will get down the tomato piece to stir-fry before stewing fries,puts the salt,the sugar fries the moment,will pour into the egg to 58en.comturn fries several pots namely to become.When stirs fry system this vegetable,wants thestrong fire to be intensive.Although this vegetable is the ordinariest simple dish,but friesquality may know.Is called the cooking technique now at last.

Sichuan (Chuan 川)Kung Pao ccken (simplified Cnese: 宫保鸡丁; traditional Cnese: 宫保鸡丁; pinyin: gōngbǎo jīdīng) Zhangcha duck (simplified Cnese: 樟茶鸭; traditional Cnese: 樟茶鸭; pinyin: zhāngchá yā) Twice Cooked Pork (simplified Cnese: 回锅肉; traditional Cnese: 回锅肉; pinyin: huíguōròu) Mapo dofu (Cnese: 麻婆豆腐; pinyin: mápó dòufǔ) Sichuan hotpot (simplified Cnese: 四川火锅; traditional Cnese: 四川火锅; pinyin: Sìchuān huǒguō) Fusi Feipian (Cnese: 夫妻肺片; pinyin: fūsī fèipiàn) Chongsing Spicy Deep-Fried Ccken (simplified Cnese: 重庆辣子鸡; traditional Cnese: 重庆辣子鸡; pinyin: Chóngsìng làzǐjī) Shuizhu, or literally "Water cooked", or Dishes (Cnese: 水煮; pinyin: shuǐzhǔ) Kung Pao ccken (宫保鸡丁, pinyin gōng bǎo jī dīng; also spelled Kung Bao ccken, Gung Po ccken or Kung Po ccken in English) is a classic dish in Sichuan Cuisine, originating in the Sichuan Province of central-western Cna. Allegedly, the dish is named after Ding Baozhen (10–1), a late sing Dynasty official. Born in Guizhou, Ding served as head of Shandong province and later as governor of Sichuan province. s title was Gōng Bǎo (宫保), or palatial guardian. The name "Kung Pao" ccken is derived from ts title.During the Cultural Revolution the dish was labeled as politically incorrect because of its association with Ding Baozhen. The dish was renamed "fast-fried ccken cubes" (hong bao ji ding) or "ccken cubes with seared cles" (hu la ji ding) until its political rehabilitation in the 10sThe dish exists in both traditional Sichuan and Westernized versions; the latter is more popular in the United States and Canada.特色川菜菜谱简介先给一个宫保鸡丁^-^ 还需要其他菜的话 请告诉我。.好.