剁椒鱼头 | Duojiao Yutou, or Fish Head with Chopped Red Pepper, a dish of tender steamed fish head in a slightly spicy sauce. |
蒸蛋 | eggs curd |
白斩鸡 | Boiled Tender Chicken
也可以译为plain boiled chicken
因煮鸡时不加任何作料白水煮而成,食用时随吃随斩,故此得名白斩鸡。配调味料上席蘸吃。 |
樟茶鸭子 | Tea Smoked Duck |
梅菜扣肉 | Steamed Pork Belly with Preserved Greens |
红烧狮子头 | Lion’s Head meatballs Pork meatballs lightly fried then steamed with ginger and scallions and served over a bed of baby greens with reduced meat juice. |
麻婆豆腐 | Mapo Tofu or Spicy Tofu
Soft Tofu sauteed with minced pork, chili, garlic and scallion.
四川名菜之一。关于豆腐这个词,很多词典都解释为bean curd,事实上这个bean curd你说给外国人听,他们不一定听得懂,比较正宗的说法就是Tofu, bean curd实际上是对Tofu的一种注解,而不是它的名称。 |
宫保鸡丁 | 1.Kung Pao Chicken
2.General Gzoui Chicken
3.Salted Chicken Cubes with Peanuts
A dish in which chicken, peanuts, diced cucumber and carrot are stir fried together with red chilly bean paste.
在美国和在中国一样,是一道四川名菜。亦多见被“误”写为“宫爆鸡丁”。“宫保”一词来自官职,该菜传为丁保桢家菜,丁保桢由于戍边御敌有功被朝廷封为“太子少保”,死后又被封“太子太保”,人称“丁宫保”,其家厨烹制的炒鸡丁,被称为“宫保鸡丁”。
宫保鸡丁的说法五花八门,根据音译的是Kung Pao Chicken, 根据意译的是Salted Chicken Cubes with Peanuts,另一种根据古典译的是左宗棠鸡丁(general gzoui chicken),一说为左氏家菜,左宗棠叫当过闽浙总督、陕甘总督,被授太子太保和太子少保衔,太保少保都称之为宫保。 |
咕唠肉 | Sweet and Sour Pork |
青椒肉丝 | shredded pork with green pepper |
狮子头 | pork meat patties |
酸菜炖粉条 | Vermicelli with Pickled Chinese Cabbage
(猪肉)酸菜炖粉条,一种东北风味的菜肴。 |
毛血旺 | Maoxuewang, a dish of boiled blood curd and other stuff with spicy sauce.
特色川菜,发源于重庆磁器口古镇,是重庆市的名菜之一。毛血旺中一般添加的是鸭血、毛肚、肺片、鸭肠、鳝鱼、午餐肉、猪心、豆芽等。
据传几十年前,重庆沙坪坝磁器口古镇水码头有一王姓(一说姓毛)屠夫每天把卖肉剩下的杂碎,以贱价处理。王的媳妇张氏觉得可惜,于是当街起卖杂碎汤的小摊,用猪头肉、猪骨加豌豆熬成汤,加入猪肺叶、肥肠,放入老姜、花椒、料酒用小火煨制,味道特别好。在一个偶然机会,张氏在杂碎汤里直接放入鲜生猪血旺,发现血旺越煮越嫩,味道更鲜。这道菜是将生血旺现烫现吃,遂取名毛血旺。 |