烧麦英语介绍

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 (乳猪) Roasted duck (烧鸭 or 火鸭) Braised crispy chicken (炸子鸡) Soy sauce chicken (豉油鸡) Beef entrails (牛杂) Beef stew (牛腩) Hot pot (火锅 or 打边炉) 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 (鲜虾云吞面) Char shiu (叉烧) - BBQ pork usually with a red outer coloring Braised squabs (烧乳鸽) Thick rice porridge with various toppings and deep-fried breadsticks (白粥,油条 or 油炸鬼) Pork rind curry (咖哩猪皮) Dace fish balls (鲮鱼球) Steamed fish (清蒸鱼) Steamed fish intestines (蒸鱼肠) Salted preserved fish (蒸咸鱼) Steeped chicken (白切鸡) or steamed chicken (蒸鸡) served cold with ginger and spring onion oil dipping (姜葱油) Slow cooked soups (老火汤) Shark fin soup (鱼翅羹) Braised dried abalone (焖鲍鱼) Herbal turtoise gelatin (龟苓膏) Various steamed desserts and sweet soups (糕点,糖水) Steamed shrimp dumplings (虾饺 har gow) Lo mein (捞面) - noodles served a unique way bear"s paw 熊掌 * of deer 鹿脯 beche-de-mer; sea cucumber 海参 sea sturgeon 海鳝 salted jelly fish 海蜇皮 kelp, seaweed 海带 abalone 鲍鱼 shark fin 鱼翅 scallops 干贝 lobster 龙虾 bird"s nest 燕窝 roast suckling pig 考乳猪 pig"s knuckle 猪脚 boiled salted duck 盐水鸭 preserved meat 腊肉 barbecued pork 叉烧 sausage 香肠 fried pork flakes 肉松 BAR-B-Q 烤肉 meat diet 荤菜 vegetables 素菜 meat broth 肉羹 local dish 地方菜 Cantonese cuisine 广东菜 set meal 客饭 curry rice 咖喱饭 fried rice 炒饭 plain rice 白饭 crispy rice 锅巴 gruel, soft rice, porridge 粥 noodles with gravy 打卤面 plain noodle 阳春面 casserole 砂锅 chafing dish, fire pot 火锅 meat bun 肉包子 shao-mai 烧麦 preserved bean curd 腐乳 bean curd 豆腐 fermented blank bean 豆豉 pickled cucumbers 酱瓜 preserved egg 皮蛋 salted duck egg 咸鸭蛋 dried turnip 萝卜干

shiu mai ( as in Cantonese, and that's how Americans have learned to pronounce it)

对于这个问题，苏宏杰先生有一套自己的公式：原材料＋烹饪方法＋厨师向客人介绍这道菜的关键词。所以，在他制作的菜单中，杭帮菜的英语是这样的：凉菜类：白切鸡Poached Chicken杭州卤鸭Braised Duck with Soy Sauce杭州醉虾Marinated Shrimp with Yellow Wine桂花糯米藕Honey Lotus Root Stuffed with Glutinous Rice香菜干丝Shredded Beancurd with Coriander热菜类：腌笃鲜Double Boiled Bamboo Shoots with Salted Pork干菜蒸鱼头Steamed Fish Head with Preserved Vegetable毛血旺Duck Blood in Chili Sauce东坡肉“DongPo” Pork油焖笋Sauteed Bamboo Shoot西湖醋鱼Sweet and Sour Mandarin Fish汤羹类：宋嫂鱼羹Shredded Perch Soup with Ham and Ginger榨菜肉丝汤Shredded Pork Soup with Hot Pickled Mustard Tuber翻译公式而这次在北京的这份讨论稿中，专家们给出了更多的翻译公式（原则）：一、以主料开头的翻译原则1.介绍菜肴的主料和配料主料（名称/形状）+ with + 配料如：白灵菇扣鸭掌 Mushrooms with Duck Feet2.介绍菜肴的主料和配汁主料 + with/in + 汤汁（Sauce）如：冰梅凉瓜 Bitter Melon in Plum Sauce二、以烹制方法开头的翻译原则1.介绍菜肴的做法和主料做法（动词过去式）+主料（名称/形状）如：火爆腰花 Sautéed Pig's Kidney2.介绍菜肴的做法、主料和配料做法（动词过去式）+主料（名称/形状）+ 配料如：地瓜烧肉——Stewed Diced Pork and Sweet Potatoes干豆角回锅肉——Sautéed Spicy Pork with Dried Beans3.介绍菜肴的做法、主料和汤汁做法（动词过去式）+主料（名称/形状）+ with/in +汤汁如：京酱肉丝——Sautéed Shredded Pork in SweetBean Sauce雪蛤海皇羹——Snow Clam and Scallop Soup三、以形状或口感开头的翻译原则1.介绍菜肴形状或口感以及主配料形状/口感 + 主料如：脆皮鸡——Crispy Chicken2.介绍菜肴形状或口感、做法及主配料做法（动词过去式）+ 形状/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译原则 1.介绍菜肴的创始人（发源地）和主料人名（地名）+主料如：麻婆豆腐 Mapo Tofu (Stir-Fried Tofu in Hot Sauce)广东点心 Cantonese Dim Sum2.介绍菜肴的创始人（发源地）、主配料及做法做法（动词过去式）+主辅料+人名/地名+Style如：北京炒肝——Stewed Liver, Beijing Style北京炸酱面 Noodles with Soy Bean Paste, Beijing Style五、菜单英文译法中汉语拼音的使用原则1.具有中国特色的且也被外国人接受的传统食品，本着推广汉语及中国文化的原则，使用汉语拼音。如：饺子——Jiaozi2.具有中国特色的且被外国人接受的，但使用的是地方语言拼写或音译拼写的菜名，仍保留其拼写方式。如：豆腐——Tofu宫保鸡丁——Kung Pao Chicken杂碎——Chop Suey馄饨——Wonton烧麦——Shaomai3.中文菜肴名称无法体现其做法及主配料的，使用汉语拼音，并在后标注英文注释。如：佛跳墙——Fotiaoqiang——Steamed Abalone with Shark's Fin and Fish Maw in Broth (Lured by its delicious aroma even the Buddha jumped over the wall to eat this dish.) 锅贴——Guotie (Pan-Fried Meat Dumplings)窝头——Wotou（Steamed Black Rice or Corn Bun）蒸饺——Steamed Jiaozi (Steamed Dumplings)油条——Youtiao (Deep-Fried Dough Sticks)汤圆——Tangyuan (Glutinous Rice Balls)咕噜肉——Gulaorou (Sweet and Sour Pork with Fat)粽子——Zongzi (Glutinous Rice Wrapped in Bamboo Leaves)元宵——Yuanxiao（Glutinous Rice Balls for Lantern Festival)驴打滚——Lǘdagunr（Glutinous Rice Rolls with Sweet Bean Flour）六、菜单中的可数名词单复数使用原则菜单中的可数名词基本使用复数，但在整道菜中只有一件或太细碎无法数清的用单数。如：蔬菜面——Noodles with Vegetables葱爆羊肉——Sautéed Lamb Slices with Scallion七、介词in和with在汤汁、配料中的用法1.如主料是浸在汤汁或配料中时，使用in连接。如：豉汁牛仔骨——Steamed Beef Ribs in Black Bean Sauce2.如汤汁或蘸料和主料是分开的，或是后浇在主菜上的，则用with连接。如：海鲜乌冬汤面 Japanese Soup Noodles with Seafood八、酒类的译法原则进口酒类的英文名称仍使用其原英文译法，国产酒类以其注册的英文为准，如酒类本身没有英文名称的，则使用其中文名称的汉语拼音

cantonesenbsp;cuisinenbsp;nbsp;thenbsp;mostnbsp;familiarnbsp;chinesenbsp;dishesnbsp;originatednbsp;fromnbsp;thenbsp;cantonesenbsp;cuisine.nbsp;asnbsp;mostnbsp;residentsnbsp;originatenbsp;fromnbsp;thenbsp;guangdongnbsp;provincenbsp;wherenbsp;guangzhounbsp;(canton)nbsp;isnbsp;located,nbsp;hongnbsp;kongnbsp;isnbsp;thenbsp;worldnbsp;capitalnbsp;fornbsp;thisnbsp;stylenbsp;ofnbsp;cooking.nbsp;thenbsp;cantonesenbsp;peoplenbsp;arenbsp;verynbsp;finickynbsp;whennbsp;itnbsp;comesnbsp;tonbsp;thenbsp;freshnessnbsp;ofnbsp;theirnbsp;food.nbsp;evennbsp;thenbsp;amountnbsp;ofnbsp;timenbsp;takennbsp;fornbsp;anbsp;live,nbsp;swimmingnbsp;fishnbsp;tonbsp;benbsp;placednbsp;onnbsp;anbsp;platenbsp;isnbsp;keptnbsp;tonbsp;anbsp;minimum.cantonesenbsp;cookingnbsp;isnbsp;somewhatnbsp;lighternbsp;thannbsp;mostnbsp;regionalnbsp;chinesenbsp;cuisine.nbsp;preparationnbsp;methodsnbsp;usuallynbsp;involvenbsp;stir-fryingnbsp;innbsp;shallownbsp;waternbsp;ornbsp;oilnbsp;innbsp;anbsp;wok.nbsp;asnbsp;cookingnbsp;timenbsp;isnbsp;short,nbsp;thenbsp;flavorsnbsp;andnbsp;nutritionnbsp;ofnbsp;thenbsp;foodnbsp;isnbsp;preserved.nbsp;vegetablenbsp;andnbsp;fishnbsp;dishesnbsp;arenbsp;oftennbsp;steamednbsp;withoutnbsp;thenbsp;usenbsp;ofnbsp;toonbsp;muchnbsp;oil.nbsp;saucesnbsp;madenbsp;fromnbsp;ingredientsnbsp;likenbsp;ginger,nbsp;garlic,nbsp;onion,nbsp;vinegar,nbsp;andnbsp;sugarnbsp;arenbsp;complementednbsp;tonbsp;enhancenbsp;flavors.cantonesenbsp;menusnbsp;arenbsp;longnbsp;andnbsp;cannbsp;oftennbsp;confusenbsp;thenbsp;dinernbsp;innbsp;makingnbsp;anbsp;decision.nbsp;therenbsp;arenbsp;anbsp;widenbsp;varietynbsp;ofnbsp;dishesnbsp;madenbsp;fromnbsp;meats,nbsp;poultry,nbsp;fish,nbsp;seafood,nbsp;andnbsp;vegetablesnbsp;fornbsp;yournbsp;pick.nbsp;chickennbsp;isnbsp;anbsp;celebritynbsp;foodnbsp;amongnbsp;cantonesenbsp;eaters.nbsp;anbsp;singlenbsp;chickennbsp;cannbsp;benbsp;usednbsp;tonbsp;preparenbsp;severalnbsp;dishes.nbsp;chickennbsp;bloodnbsp;isnbsp;cookednbsp;andnbsp;solidifiednbsp;fornbsp;soup,nbsp;andnbsp;itsnbsp;livernbsp;isnbsp;usednbsp;innbsp;anbsp;wonderfulnbsp;delicacynbsp;callednbsp;goldennbsp;coinnbsp;chicken.nbsp;thenbsp;liversnbsp;arenbsp;skewerednbsp;betweennbsp;piecesnbsp;ofnbsp;porknbsp;fatnbsp;andnbsp;red-roastednbsp;untilnbsp;thenbsp;fatnbsp;becomesnbsp;crispy,nbsp;andnbsp;thenbsp;livernbsp;softnbsp;andnbsp;succulent.nbsp;thisnbsp;specialtynbsp;isnbsp;thennbsp;eatennbsp;withnbsp;wafersnbsp;ornbsp;orange-flavorednbsp;bread.seafoodnbsp;isnbsp;thenbsp;nextnbsp;bestnbsp;delicacynbsp;innbsp;hongnbsp;kong.nbsp;somenbsp;ofnbsp;thenbsp;popularnbsp;dishesnbsp;includenbsp;fresh-steamednbsp;fishnbsp;withnbsp;gingernbsp;andnbsp;onionnbsp;toppednbsp;withnbsp;anbsp;dashnbsp;ofnbsp;soynbsp;saucenbsp;andnbsp;sesamenbsp;oil,nbsp;prawnsnbsp;andnbsp;crabsnbsp;cookednbsp;ornbsp;steamednbsp;innbsp;black-beannbsp;sauce,nbsp;andnbsp;shark‘snbsp;finnbsp;soup.nbsp;cantonesenbsp;barbecuingnbsp;methodsnbsp;arenbsp;unsurpassed.nbsp;whennbsp;innbsp;hongnbsp;kong,nbsp;donbsp;notnbsp;missnbsp;t

杭帮菜（Hangzhou dishes）西湖醋鱼 West Lake Fish in Vinegar Gravy 糖醋排骨 Sweet and Sour Spare Ribs 杭州酱鸭 Hangzhou duck砂锅鱼头豆腐 Stewed Fish Head with Tofu in Pottery Pot 经典杭帮菜：西湖醋鱼、东坡肉、炸响铃、红烧栗子肉、木樨肉、老鸭煲、龙井虾仁、宋嫂鱼羹、花童子鸡、八宝豆腐、斩鱼圆、砂锅鱼头豆腐、糟烩鞭笋、栗子炒子鸡、板栗烧肉、糖醋排骨、椒盐虾、油爆河虾、盐水虾、糖醋咕老肉、油焖春笋、油焖茄子、杭三鲜、红烧狮子头、红烧鸡翅、爆炒田螺、鱼头豆腐汤、杭州酱鸭等。 我只能找到几种菜的英文名~求采纳~！