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树叶和虫子的英语作文英文回答：Trees and insects form a complex and interdependent relationship that is essential for the health of the ecosystem. Trees provide insects with shelter, food, and protection from predators, while insects reciprocate by pollinating the trees and dispersing their seeds. This mutualistic bond between trees and insects is crucial for the survival of both species and for the overall balance of the ecosystem.Trees offer a variety of habitats for insects, from the bark and leaves to the flowers and fruit. The bark provides shelter for beetles, ants, and other insects, while the leaves offer a food source for caterpillars, aphids, and other herbivores. The flowers attract pollinators such as bees, butterflies, and moths, which are essential for the reproduction of trees. The fruit provides food for insects such as wasps, flies, and beetles, which help to dispersethe seeds and ensure the continued growth of trees.Insects play a vital role in the pollination of trees. Bees, butterflies, moths, and other pollinators visit the flowers of trees and collect nectar and pollen. As they move from flower to flower, they transfer pollen grains, which are necessary for fertilization and the production of seeds. Without insects, many species of trees would be unable to reproduce, leading to a decline in tree populations and a disruption of the ecosystem.In addition to pollination, insects also help to disperse the seeds of trees. Wasps, flies, and beetles feed on the fruit of trees and in the process ingest the seeds. As they move from tree to tree, they excrete the seeds, which can then germinate and grow into new trees. This process helps to spread the trees' genetic material over a wider area and ensures the continued growth and diversity of tree populations.The relationship between trees and insects is adelicate balance that is essential for the health of theentire ecosystem. Trees provide insects with shelter, food, and protection, while insects reciprocate by pollinatingthe trees and dispersing their seeds. This mutualistic bond is crucial for the survival of both species and for the overall balance of the ecosystem.中文回答：树木和昆虫之间有着一种复杂且相互依赖的关系，这种关系对于生态系统的健康至关重要。
中国各地美食英文介绍烹饪风格：重庆菜以麻辣、鲜香、酸辣和鲜辣为特点，属于川菜的一种。
这种菜肴烹饪技巧独特，口味丰富多样。
菜肴：辣子鸡是重庆的招牌菜之一，它是将鸡肉切成小块，用花椒和干辣椒炒制而成。
这道菜肴辣味十足，口感香脆。
辣子鸡通常搭配米饭一起食用，也可以作为小吃或开胃菜。
The cuisine of XXX its spiciness and use of numb-inducing ingredients。
XXX.One of the most popular dishes in Chongqing cuisine is la zi ji。
which combines crispy chicken breast cubes with peppercorn。
sesame。
and bird's-XXX food.Fujian province。
XXX of China。
is known for its XXX shrimp oil and paste in its cuisine.One XXX Fujian is fo tiao qiang。
also known as Buddha jumps over the wall。
which legend says is so XXX it.烹饪风格：和四川和湖南的美食家一样，贵州山区的苗族人喜欢酸辣的食物。
The dish: XXX made with fish。
pickled vegetables。
XXX among the Miao people and can be found in many XXX.菜肴：酸汤鱼是一道由鱼、泡菜、辣椒和姜制成的酸辣汤。
它是苗族人民喜爱的美食，在贵州的许多餐馆都可以找到。
XXX。
it's important to have it with a bowl of rice and some local vegetables。
中国的典型食物和饮料英语作文Typical Chinese Cuisines: man Han feast, Buddha jumping over the wall, donkey rolling, zongzi, glutinous rice Baba, dumplings, dumplings, wonton, noodles, steamed stuffed buns, lion head, pancakes, thousand layer cakes, moon cakes, fried dough sticks, soybean milk, ramen, sliced noodles, cold noodles, bean noodles, double cooked pork, roast duck, roast chicken, stewed pig feet, hot pot, stewed meat, Sichuan, Guangdong, Guangxi, Hunan, Yunnan cross bridge rice noodles, Yangzhou three Ding Bao, Tianjin Goubuli steamed buns Beijing roast duck, Ningbo Tangyuan, Shaobing, etc.Typical Chinese drinks: boiled water, tea, wine.Tea. Black tea, green tea, scented tea and so onThere are too many, such as herbal tea, black tea, green tea, sugar water, soymilk, etc.译文：中国典型美食：满汉全席、佛跳墙、驴打滚、粽子、糯米粑粑、饺子、汤圆、馄饨、面条、包子、狮子头、煎饼、千层饼、月饼、油条、豆浆、拉面、刀削面、凉面、豆拌面、回锅肉、烤鸭、烤鸡、炖猪蹄、火锅、卤肉、川菜、粤菜、桂菜、湘菜、云南过桥米线、扬州三丁包、天津狗不理包子、北京烤鸭、宁波汤园、烧饼等等。
用英文介绍中国一道菜作文英文：One of my favorite Chinese dishes is Kung Pao chicken. It's a classic Sichuan dish that is known for its spicy, savory, and slightly sweet flavor. The dish is made with diced chicken, peanuts, vegetables, and chili peppers, all stir-fried together with a flavorful sauce.The dish is named after Ding Baozhen, a Qing Dynasty official, who was also known as Kung Pao. Legend has itthat he loved the dish so much that it was named after him. The combination of tender chicken, crunchy peanuts, and the heat from the chili peppers makes Kung Pao chicken a truly satisfying and flavorful dish.I first tried Kung Pao chicken at a Chinese restaurant in my hometown. The dish was served in a sizzling hot plate and the aroma of the spices and peanuts immediately caught my attention. The first bite was a burst of flavors theheat from the chili peppers, the crunch of the peanuts, and the tender chicken all came together in perfect harmony.I've also had the opportunity to try Kung Pao chickenin China, and it was a completely different experience. The dish was even spicier and the flavors were more intense. It was a true taste of authentic Sichuan cuisine.Kung Pao chicken is a dish that I often crave, and I've even tried making it at home. While it's not quite the same as the ones I've had in restaurants, it's still a delicious and satisfying dish that I love to enjoy with friends and family.中文：我最喜欢的中国菜之一就是宫保鸡丁。
一本风靡美国70年的英文中餐菜谱，附菜名翻译一览今天介绍一本最早的英文中餐菜谱——《中国食谱 - How to cook and eat in Chinses》，一本风靡美国70年的中国菜谱！1945年出版时就是英文版。
学翻译的小伙伴不妨看看这篇文章涨涨知识。
先来说说这本神奇的菜谱——《中国食谱 - How to cook and eat in Chinses》，杨步伟。
菜名和菜谱这本菜谱兼容南北，既有大肉也有小菜，面食，火锅，大部分都是寻常家里饭桌上能见到的。
也有"炒蒲公英"，"涨蛋"，"橘羹"这些我闻所未闻的。
这些食谱详细到所有食材的确切比例和重量，并深入浅出地解释了饮食习俗。
这是中国人不太习惯的表达方式，但也是它能在西方迅速被接受的重要原因。
另外，值得一提的是，书里的示意图很像老教科书里的生物解剖图，但因为解释的是滚刀切的技巧，握筷子的手势，显得严谨又很可爱。
正如胡适的预测，stir-fry等词在现在的中餐馆和烹饪教材里随处可见，却没想过最初的翻译就出自这本书。
一本风靡美国70年的中国菜谱《中国食谱 - How to cook and eat in Chinses》，杨步伟。
杨步伟，一个地道的中国女人。
光绪十五年出生。
小时候家里人叫她"小三少爷"，调皮贪玩，她说自己天不怕地不怕就只怕鬼，和家里长辈，私塾老师斗智斗勇，拔马尾巴的毛，还打过黎元洪的屁股，十几岁才换了女装。
后和赵元任结婚，育有一女。
杨步伟当过女校校长，后来赴日学医，加入过同盟会，又创建医院，开过饭馆，又办清华进城的公交车，又做过手提包卖，后来相夫教子之余写了很多书，其中还有一本风靡欧美几十年的中国菜谱。
这本食谱是在康奈尔的图书馆里偶然发现的。
1945年出版时，是英文版。
杨步伟说他的英语水平一般。
这本书是他自己用中文写的，女儿翻译，丈夫修改。
她在前言介绍说自己也是伴着"优雅的女人不进厨房的观念"长大的，出国前甚至没有打过一颗蛋，但因为留学期间不喜欢日本菜才学了做菜。
舌尖上的中国英文简介ABITEOFCHINAInformationChinese:舌尖上的中国English:A Bite of China?Director:Chen Xiao QinType:Documentary?"A Bite of China" is a Chinese record channel launched the first high- end food series documentary, and is the first use of HD equipment to shoot the large food documentaryIn the domestic shooting 60 sites, covering HongKong, China each region, it displayed in allaspects of the broad and profound Chinese foodculture.Showing to the audience, especiallyoverseas audience of Chinese diet change,thediffer in thousands of ways of diet and uniquetaste, aesthetic, and rise to the survival of thewisdom of dimensions of Oriental life values, letthe audience from the diet culture sideunderstanding of tradition and change in china"Bread is the staff of life" is the realization ofthe goal of survival for the primary means of China has a history of 5000 years of ancientcivilization.Its food culture and the art of cooking isa part of the history of civilization, is thecrystallization of Chinese cultureChina has a vast territory, a varied climate,tropical, subtropical, temperate, subarctichaving both at the same time; and diversetopography, rivers and lakes, mountainsand plains, have an abundant supply, suchas Chinese food and cooking with differenttypes, different quality table delicaciesfrom land and sea, fish eggs, fruits andvegetables ,riching in animal and plant rawmaterials, condiments.For thousands of years, Chinese accumulated superbcooking skills, only cooking operation method is nearly100 species, thereby forming the every kind of, differ inthousands of ways, different flavor of the miningsystem and goodsAccording to incomplete statistics, there arenow approximately ten thousand kinds ofdishes. The famous Qing Palace Banquetdishes" Manhanquanxi", only this onetable has more than 120kinds of dishes. Inthis among them as the representative ofthe Chinese food culture, showinggorgeous, style of" China" and" imperial"mentality, showing Chinese traditionalculture the universal characteristics China has a vast territory, is the world'sattention to" eat" national. After thousands of yearsof development. Formed the" broad and profound foodculture". Long-term since, because each district madeof different raw materials, different ingredients, usingdifferent cooking methods, and formed their ownunique flavor and different cuisines. Among them,more famous cuisine refers to Chuan, Yue, Su, Xiang,Min, Hui, Zhe, Lu麻婆豆腐宫保鸡丁川菜:粤菜: 红烧乳鸽黄埔炒蛋广州文昌鸡清炖粉蒸狮子头苏菜: 阳澄湖闸蟹松鼠鳜鱼徽州毛豆腐徽菜: 黄山炖鸽三色蒸蛋腊味合蒸湘菜: 水煮鱼剁鱼头四喜丸子鲁菜:蒜茸烤大虾崂山菇炖鸡醉排骨闽菜:荔枝肉佛跳墙龙井虾仁浙菜:西湖醋鱼虾爆鳝背The Chinese diet culture is broad and profound. " A Bite of China" in the form of documentary, will be fresh smart audio- visual element organic fusion,show the food to the audience with their unique visual enjoyment from microcosmic angleThank You! 小组成员: 杨家森张红坤袁雪利杨亮亮戴聪慧。
食用昆虫[摘要] 介绍了食用昆虫的优缺点及注意事项，简介世界上不同国家不同地区食用昆虫的种类，详细介绍了中国食用昆虫的历史及食虫习俗。
列举了几种昆虫的食用方法及昆虫菜肴。
分析了食用昆虫产品开发的现状及亟待解决的问题。
[关键词] 食用昆虫; 昆虫食品;开发利用；前景展望由于昆虫具有蛋白质含量高、蛋白纤维少、营养成分易被人体吸收、繁殖世代短、繁殖指数高、适于工厂化生产、资源丰富等特点，而成为一理想的亟待开发的食物资源。
实际上，早在1980年的第五届拉丁美洲营养学家和饮食学家代表大会上，就提出为了补充人类食品不足，应该把昆虫作为食品的来源的一部分。
一说到吃虫子，估计很多人都会觉得恶心，吃不下。
不过吃昆虫却不是今天才有的事情，据文献《周礼•天官》记载，当时已将蚁酱作为天子的馈食。
从科学的角度去想，大多数活物无非都是由碳水化合物、脂肪、蛋白质等组成。
只要食物没有毒，味道还可以，不违背伦理和法律，那就可以吃。
丰富的食用昆虫资源昆虫是地球上分布最广、种类最多、数量最大的动物类群。
地球上的昆虫约有1000×104种，占所有生物物种数量的一半；目前已经发现并命名的昆虫近100×104种，占已知动物物种数量的2/3。
据Abacked氏研究，可作为食用的昆虫在3000种以上，主要有鳞翅目1560种（以幼虫为主），直翅目730种（若虫、成虫），鞘翅目495种（幼虫、成虫），半翅目233种，双翅目230种，同翅目137种，其它目昆虫304种。
墨西哥国立自治大学的胡列塔、拉莫斯和埃洛杜伊博士等已研究识别出2346种营养丰富的昆虫，是未来可靠的食品来源之一。
据初步统计，在中国的云南省可食用的昆虫分布于14个目，400多个科，2000多个种类。
但以上数字并不是最终的结果，食用昆虫的种类和数目还在不断增加。
食用昆虫作为一种丰富的食物资源，不仅表现在种类众多，而且同种的个体数量也十分惊人。
一个蚂蚁群体可多达50×104个体，一棵树可拥有10×104的蚜虫个体。
关于昆虫的作文19篇昆虫的作文1昆虫国里，有色彩鲜艳的蝴蝶，也有又高又大的竹节虫，有英俊潇洒的金龟子，还有英勇好斗的大蝎子，但最厉害的要数蜘蛛。
蜘蛛有强大的也有弱小的，强大的第一位人数欧洲食鸟蛛，它全身长满了灰色的毛，头部上方有两只小眼睛，腹部呈蛋状，有八只脚，两边各四只，但威力最大的是它有强壮的前肢和锐利的牙齿，而且善于跳跃也是它捕杀食物的一大优势，只要有猎物靠近，它就会耐心地等待，时机一到，它就会用强有力的后腿向前跳跃扑向猎物，再用强壮的前肢剥开猎物的皮，最后用锐利的牙齿慢悠悠地享受着美味。
狼蛛是蜘蛛群中的跑步高手，它每秒可跑3厘米，一般昆虫虽然拼了命的跑，但还是逃不出狼蛛的手掌心，狼蛛体积很小很灵活，有八只脚，头小腹大，如果有一只羚羊在十米远的地方，狼蛛不到三分钟就能逮到它，然后从牙缝里喷出毒液把羚羊毒死，最后再慢慢地吃掉。
你明白蜘蛛的厉害了吧，它们可真是昆虫国里的霸月！昆虫的作文2昆虫的世界是多姿多彩的，例如：蚂蚁为什么能搬运比自身身体重几十倍的食物，蜜蜂为什么要用摆动的舞姿来告诉蜜源的位置。
世界上有一种昆虫，和蝉一样令人感兴趣，但它不会唱歌，因此没有蝉那样出名。
古希腊人把它称为先知，预言者看到这种昆虫仪态万方，庄严的半立着像祷告的修女，但，在这种虔诚的神态下，掩盖着那凶残本性，向天祈祷的手臂不是用拨动念珠的，而是用捕杀昆虫，两把“小刀”令虫望而生畏。
最近，我好不容易把一只“雌螳螂”还有一只“雄螳螂”“请”到了家，但好景不长，不过多久，只剩一只雌螳螂和两片羽翼，想知道为什么吗？就请听我慢慢道来吧。
以下是我观察的记录：起初，我把它放到透明的玻璃杯里，过了一个多钟头左右，杯子开始燥动不安，已经怀了孕的雌螳螂身子向前倾，手臂成祈祷状，过了一小会儿，雌螳螂突然钳住了雄螳螂的颈部用四排尖利的牙齿一小口一小口地把它配偶吃掉，整个过程看得我心惊胆战。
在生存和配偶之间，嗜血的螳螂只会选择生存。
从网上看的信息我知道：螳螂是建筑工程师，它做的窝通常长4厘米宽2厘米，颜色像金黄的麦粒，用多沫的材料做成，烧起来有微焦的丝味，窝如果固着在树枝上，底部便包住邻近的小枝，形状随支架的形状而不同，变化不断。
中国传统食物的英语表达Traditional Chinese food is called "zhong guo chuan tong shi wu" in Chinese. Some popular dishes include:1. Kung Pao Chicken (宫保鸡丁): A spicy stir-fry dish with diced chicken, peanuts, and vegetables.2. Sweet and Sour Pork (糖醋里脊): Deep-fried pork in a sweet and sour sauce.3. Mapo Tofu (麻婆豆腐): Soft tofu in a spicy, oily sauce with minced meat and Sichuan peppercorns.4. Dumplings (饺子): Boiled or steamed dumplings filled with various combinations of meat, vegetables, and seasonings.5. Peking Duck (北京烤鸭): Roasted duck served with thin pancakes, scallions, cucumbers, and hoisin sauce.6. Hot Pot (火锅): A communal pot of simmering broth in which diners cook a variety of ingredients, such as meat, seafood, and vegetables.7. Ma Jiang Mian (麻酱面): Noodles topped with a rich, sesame-based sauce and garnished with shredded cucumber and carrots.8. Xiaolongbao (小笼包): Steamed soup dumplings filled with meat and a flavorful broth.9. Mapo Doufu (麻婆豆腐): Tofu in a spicy, numbing sauce made with fermented black beans, chili oil, and Sichuan peppercorns. 10. Spring Rolls (春卷): Thin rolls filled with vegetables, meat, or seafood, and served with dipping sauce.These are just a few examples of the many delicious and diverse traditional Chinese dishes.。
中国菜所对应的英文A-ZA鹌鹑蛋鲍鱼Abalone and quail eggs鹌鹑松Minced quailB八宝冬瓜汤“Eight-treasures” winter melon (white gourd) soup八宝饭“Eight-treasures” rice pudding八宝鸡Chicken stuffed with “eight-treasures”八宝扒鸭Braised duck with “eight-treasures”八宝全鸡Roast chicken with “eight-treasures”八宝全鸭Roast duck with “eight-treasures”八宝鸭Duck stuffed with “eight-treasures”八个冷盘Eight cold hors d’ oeuvres八珍冬瓜粒Soup With Winter melon and minced pork八珍扒大鸭Braised duck with “eight-treasures”巴东牛肉Spiced beef拔丝莲子Lotus Seeds in hot toffee拔丝苹果Apple in hot toffee拔丝山药Chinese yam in hot toffee拔丝香蕉Banana in hot toffee霸王肥鸡Bawang chicken白爆鱼丁Fish cubes in white sauce白菜粉丝Chinese vermicelli with cabbage白菜汤Chinese cabbage soup白豆焖猪排Stewed pork with white beans白豆汤White bean soup白饭Steamed rice白果芋泥Sweet taro with gingko白烩大虾King prawn in white Sauce白烩鸡饭Chicken in white sauce with rice白烩蟹肉Crab meat in white sauce白烩虾子Shrimp roe in white sauce白鸡Cold boiled chicken白酒汁烩鸡Chicken in white wine sauce白酒汁蒸鱼Steamed fish in white wine Sauce白菌鲍脯Braised abalone with fresh mushroom白菌炒面Fried noodles with mushroom白菌鸽片Sliced pigeon with mushroom白菌龙虾王King lobster with mushroom白扒鲍鱼Braised abalone in cream sauce白扒鸭条Braised sliced duck in cream sauce白扒鱼翅Braised shark’s fin in cream sauce白扒鱼肚Braised fish maw in cream sauce白扒鱼肚菜心Braised fish maw and heart of cabbage白片鸡Chicken slices白切肥鸡Cold steamed chicken白切鸡Boiled sliced chicken白切肉Boiled pork Slices白切猪肚Boiled sliced pig’s stomach白肉火锅Pork cooked in hot pot白煨鸡Stewed chicken白椰肉冰Iced coconut with pork白油鸡Cold chicken with pork白斩鸡Sliced cold chicken白汁鲍鱼Saute abalone with cream sauce白汁鳜鱼Mandarin fish with cream sauce白汁鸡饭Chicken with cream sauce and rice白汁口蘑煎鱼Fried fish with white sauce and mushrooms白汁鱿鱼Saute Squid with white Sauce白汁鱼唇Fish lip in cream sauce白汁鱼肚Fish maw with white Sauce白煮蛋Hard boiled eggs白煮鱼Boiled fish白灼活肥蚝Fried oyster with shrimp sauce白灼螺片Fried sliced whelk白灼螺盏Fried sliced whelk in a bowl白灼中虾Fried prawn百花採鸡“Hundred flower” steamed sliced chicken with shrimp sauce 百花煎瓤鸭掌“Hundred flower” fried duck webs stuffed with shrimp 百花瓤北菇“Hundred flower” mushrooms stuffed with shrimps百花香酥鸭“Hundred flower” crisp fried duck百叶包肉Leaf shaped bean curd stuffed with minced pork百叶肉丝Shredded pork with leaf shaped bean curd拌海蛰Jellyfish in mixed sauce拌芹菜Celery in mixed sauce拌虾片Shredded (sliced) prawn in mixed sauce拌鲜坩Scallops in mixed sauce拌鸭掌Duck’s webs in mixed sauce瓣酱妙肉丁Stir-fried diced pork in chili sauce棒棒鸡Bonbon chicken炮糊Stir-fried mutton薄饼Pancake薄饼干Crackers宝宝全鸭“Winter garden” duck鲍鱼龙须Abalone with asparagus鲍鱼沙拉Abalone salad鲍鱼汤Abalone soup鲍鱼炆鸡Braised chicken and abalone爆炒鳝片Quick-fried eel slices爆鳝片Quick-fried eel slices with sesame oil and garlic爆烧鱼翅Fried shark’s fin in brown sauce北菰炒面Fried noodles with dried mushroom北菰蛋花汤Mushroom and egg drop soup北菰炖鸡Stewed chicken and mushroom北菰烩鸭丝Braised sliced duck with mushroom北菰扒鸭Braised half duck with mushroom北京酱牛肉Beef cooked in soy sauce, Beijing style北京烤鸭Roast Beijing duck北京泡菜Pickled cabbage, Beijing style北京豌豆黄Beijing sweet peas pudding荸荠糕Water chestnut cake荸荠肉丸Water chestnut meatballs比利时烩鸡Belgian stewed chicken碧绿川椒鸡Fried chicken with peppers, Sichuan style碧绿花子鸡Spring chicken with green vegetables碧绿鸡丝扒鲜菇Chicken shreds with mushroom on a bed of green vegetables碧绿椒鸡Fried chicken with green peppers碧绿生鱼球Fish balls with green vegetables扁豆炒蛋Omelette with beans扁豆肉丝Shredded pork with beans冰冻荔枝Chilled lychees冰棍儿Ice-lolly冰凌可可少司Ice cream with cocoa sauce冰凌三得Ice cream sundae冰淇淋Ice cream冰肉莲蓉粽Glutinous rice stuffed with ground lotus seeds wrapped in reed leaves (Special fare for the Dragon Boat Festival)冰糖莲籽Sugar candy lotus seeds冰糖肉Sugar Candy pork冰糖蜜炙火腿Grilled ham with sugar candy冰糖银耳White fungus with sugar candy冰镇果羹Chilled fruit jelly冰镇三果Three chilled fruits冰汁凉桃脯Chilled peach slices饼干Biscuits波兰式蒸鱼Polish style Steamed fish玻璃烧卖Glazed shao mai steamed dumplings with meat fillings玻璃酥鸡Glazed deep-fried sliced chicken玻璃酥虾Glazed deep-fried prawn玻璃蟹脚Glazed fried crab claws菠菜炒鸡蛋Scrambled eggs with spinach波菜泥卧果Spinach with poached egg菠菜烧豆腐Stewed bean curd with spinach菠萝杯Pineapple cup菠萝布丁Pineapple pudding菠萝冻Pineapple jelly菠萝醪糟Pineapple in glutinous rice wine菠萝凉醪糟Cold pineapple in glutinous rice wine菠萝龙眼Pineapple and longan菠萝梅酱鸭Duck in plum sauce with pineapple菠萝蜜烧鸭片Sliced roast duck with pineapple菠萝软鸭Fried duck with pineapple菠萝沙拉Pineapple salad波萝雪糕Pineapple ice cream菠萝鸭片Sliced roast duck with pineapple菠萝猪排Grilled pork chop with Pineapple卜糟鸡块Stewed turnip and sliced chicken布丁Crème caramelC菜包肉Minced meat wrapped in cabbage菜炒肉片Fried sliced pork with vegetable菜炒鱼片Fried fish slices with vegetable菜豉油鸡Poached sesame chicken with vegetable and fermented soya beans 菜胆鹌鹑脯Fried quail breast with vegetable菜胆炒明虾Sauted prawn with vegetable菜胆干鲍Abalone and vegetable菜胆龙利球Frid macao sole fish balls with vegetable菜燉牛肉Goulash菜肝土鱿Chicken liver with squid and vegetable菜花北菇Cauliflower and dried mushroom菜花炒鸡蛋Cauliflower omelette菜奶油鸡Chicken and vegetable in cream sauce菜扒北菇Stewed mushroom and vegetable菜扒鲜菇Stewed fresh mushroom and vegetable菜片鹌鹑松Minced quail meat with Chinese cabbage菜青炒鸡球Saute chicken balls with green vegetable菜生鱼片饭Steamed rice with sliced fish and vegetable菜丝汤Julienne soup菜汤Jardinière soup菜心鲍片Sliced abalone with heart of cabbage菜心牛肉Beef with heart of cabbage菜心虾球Saute prawn balls with heart of cabbage菜远鲍脯Fried abalone with vegetable heart菜远北菇Fried Chinese mushrooms with vegetable heart菜远凤肝活带子Sliced conch with chicken liver and vegetable 菜远根片Sliced “shokkan” with vegetable菜远鸡球Fried chicken balls with vegetable heart菜远鸡什汤Chicken giblets and vegetable soup菜远鲈鱼球Fried perch balls and vegetable heart菜远牛肉Fried sliced beef with vegetable heart菜远扒鲜菇Fried mushroom with vegetable heart菜远青衣球Green fish balls with vegetable heart菜远生鱼片Sliced snakehead mullet fish with vegetable heart 菜远生鱼球Fish ball with vegetable heart菜远田鸡腿Fried frog’s legs with vegetable heart菜远虾球Fried prawn balls with vegetable heart菜远鲜虾脯Fried shrimp with vegetable heart菜远鸭片Fried sliced duck with vegetable heart菜远鱼球Fish balls with ham and vegetable heart草菇豆腐Bean curd with dried mushroom草菇鸡片汤Sliced chicken and mushroom soup草菇芦笋Straw mushroom with asparagus草菇蒸鸡Steamed chicken with straw mushroom叉烧Barbecued roast pork叉烧包Steamed bun stuffed with barbecued roast pork叉烧炒蛋Barbecued pork with egg叉烧炒饭Barbecued pork fried rice叉烧炒面Barbecued pork with fried noodles叉烧芙蓉Barbecued pork with egg white叉烧馄饨汤Barbecued pork dumpling soup叉烧肉Barbecued pork叉烧酥方Barbecued crispy pork叉烧汤面Barbecued pork noodle soup叉烧杂碎Barbecued chop suey茶叶蛋Tea eggs查理鸡饭Charles chicken rice拆骨鸡Boneless chicken拆焗鸳鸯鸭Boned duck stuffed with minced shrimp柴把鸭Steamed sliced bamboo shoot, duck and ham长面包Loaf of bread肠子三明治Sausage sandwich潮州烧雁鹅Roast goose, Chaozhou style潮州炒粉Fried rice noodles, Chaozhou Special潮州卤鹅Spiced goose, Chaozhou style潮州小米Meatballs, Chao choustyle潮州伊面Fried noodles, Chaozhou style潮州鱼粥Fish congee, Chaozhou special潮州炸鹅Fried goose, Chaozhoou special炒菠菜Saute spinach炒菜心虾球Saute Prawn balls with vegetable heart炒蛋三明治Omelette sandwich炒凤尾虾Saute shrimps炒芙蓉蛋Scrambled eggs炒芙蓉干贝Fried Scallop with egg white炒肝尖Fried liver炒格炸Stir-fried skin of bean curd炒桂花鱼翅Fried shark’s fin炒海蟹肉Fried sea crab meat炒荷兰豆Fried sugar peas in the pod炒荷兰豆仁Fried podded sugar peas炒核桃泥Stir-fried walnut pur-ée炒滑蛋Scrambled eggs, Guangdong style炒黄瓜酱Stir-Fried cucumber purée炒黄浦蛋Fried eggs, Shanghai style炒鸡蛋Omelette炒鸡片Fried Chicken slices炒鸡球Fried chicken balls炒鸡生肠Fried chicken’s intestines炒口蘑鸭心Saute mushroom and duck heart炒两式蛋Scrambled eggs and preserved eggs炒龙虾Saute lobster炒木犀肉Saute pork shreds with fungus and eggs炒牛肉丝Fried shredded beef炒牛腰片Fried ox kidney slices炒螃蟹Fried crab meat炒青菜Saute vegetable炒青豆Fried green peas炒青辣椒Fried green pepper炒肉末Fried minced meat炒肉末烧饼Saute minced pork with sesame cakes炒肉片Fried pork slices炒肉丝Fried shredded pork炒三不沾Sauted three “non-Stick” (not stick chopsticks, plate and teeth) 炒三泥Three purées stir-fried炒三丝Fried three slices炒鳝糊Braised eels with bamboo shoots炒山鸡片Saute sliced pheasant炒生鸡片鲜椒Saute diced chicken with green pepper炒双冬Stir-fried mushroom and bamboo shoots炒双泥Saute two purées炒素三丝Fried mixed vegetables炒土鱿片Fried sliced squid炒豌豆苗Fried pea sprouts炒五丁Five special ingredients炒虾片Fried Prawn slices炒虾球Fried shrimp balls炒虾仁Saute shrimp with peas炒香菇笋片Fried mushroom and bamboo shoots炒雪冬Fried salted vegetable and bamboo shoots炒雪豆Sauted China peas炒鸭肠Fried duck’s intestines炒鸭舌掌Fried duck tongue and web炒腰花Saute pig’s Kidney炒腰片Fried sliced pig’s kidney炒野鸡红Saute beef shreds with vegetable and hot sauce炒油菜Saute rape炒油菜远Fried heart of rape妙鱿鱼卷Fried squid roll炒杂拌Fried chop suey炒榛子酱Fried hazelnut purée炒猪肝Fried pig’s liver炒猪脑Fried pig’s brains炒猪肉片Saute pork slices炒竹笋脆虾Fried prawns with bamboo shoots陈皮炖鸭Stewed duck with orange peel陈皮鸡丁Diced chicken with orange peel陈皮牛肉Beef with orange peel橙汁汽水Orange soda豉椒爆活蚝Quick-fried oyster with fermented soya beans and chili 豉椒炒肉排Fried pork rib with chili and fermented soya beans豉椒炒肉蟹Crab with fermented soya beans and chili豉椒炒鸭片Fried sliced duck with chili and fermented soya beans 豉椒鸡球Fried chicken balls with chili and fermented soya beans 豉椒鸡丝Shredded chicken with chili and fermented soya beans豉椒龙虾Fried lobster with fermented soya beans and chili豉椒田鸡Fried frogs with chili and fermented soya beans豉椒田鸡腿Fried frogs’s legs with chili and fermented slya beans 豉椒蚬肉Oyster with fermented soya beans and chili豉油蒸瓤豆腐Steamed stuffed bean curd with soy sauce豉油蒸生鱼Steamed fish in soy sauce豉汁龙虾Lobster with black soy sauce豉汁排骨Sparerib with chili and soy sauce豉汁炆肉排Braised pig’s rib with soy sauce豉汁蒸肉排Steamed spareribs in black soy sauce川菜肉丝Sliced pork with Sichuan vegetable川鸡片冬菇Sichuan sliced chicken with mushroom川椒乳鸽Sichuan fried sliced pepper and pigeon川溜鸡条Sichuan chicken mildly spiced川茉莉银耳Jasmine and white fungus, sichuan style春卷Spring roll鹑蛋奶露Custard cream with quail eggs茨子菜汤Puncture vine and vegetable soup茨子蓉汤Puncture vine and egg white葱爆牛肉Quick-fried beef with scallions葱爆肉Quick-fried pork and scallions葱爆肉粉条Quick-fried pork slices with vermicelli and scallions 葱爆烧鸭片Quick-fried sliced duck with scallions葱爆羊肉Quick-fried mutton slices with scallions葱爆猪里脊片Quick-fried pork fillet with scallions葱花炒蛋Omelette with chopped scallions葱煎芋头Fried taro with scallions葱姜牛肉面Mongolian beef noodles葱烹白肉Quick-fried pork with scallions葱烧海参Saute sea cucumber with scallions葱烧酸鲫鱼Stewed crucian carp with scallions in oil and vinegar 葱烧水鸭Stewed teal stuffed with scallions葱头炒牛肉片Saute beef slices with onions葱头炒牛肉丝Saute shredded with onions葱头炒羊肉Saute mutton with onion葱头牛肉扒Beef steak with onion葱油白鸡Boiled chicken with scallions葱油叉烧角Barbecued pork pastry with scallions葱油鸡脯Fried chicken breast and scallions葱油焗鸡Baked chicken with scallions葱汁炒猪肉片Fried pork slices with scallions醋椒活鱼Stewed live fish in chili and vinegar醋椒三片Three sliced ingredients in vinegar and chili醋椒三鲜Three vegetables in hot and sour sauce醋溜仔鸡Fried spring chicken with vinegar醋排活鱼Live fish cooked in Vinegar氽鸡茸五丝Boiled downy chicken with five shredded ingredients 氽鲫鱼萝卜丝Quick-boiled crucian carp with shredded turnip氽里脊片菜心Sliced pork and Shanghai cabbage soup氽萝卜鲫鱼Quick-boiled crucian carp with turnip氽生鸡片Quick-boiled sliced chicken氽四宝Quick-boiled “fourdelicacies”氽银耳Quick-boiled white fungus氽鱼肚卷Quick-boiled fish maw rolls氽鱼腐丸子Quick-boiled fish balls and bean curd in soup氽鱼卷Fish rolls in soup氽鱼片黄瓜Sliced quick-boiled fish with cucumber氽丸子汤Meatballs soup脆皮锅贴Crispy fried dumpling脆皮火鹅Crispy goose脆皮鲜虾煎饼Crispy shrimp pancakes脆皮炸鸡Crispy deep-fried chicken脆皮炸虾Crispy shrimp脆炸仔鸡Fried spring chicken翠竹生虾扇Green bamboo with shrimpsD鞑靼式炸鱼Fried fish in tartar sauce大葱烧鸭Braised duck with scallions大地田鸡Fried frogs with bamboo shoots大鸡三味Chicken with three special ingredients大理石布丁“Marble” pudding大米布丁Rice pudding大米盒Puff pie大米鸡块汤Chicken and rice soup大米稀饭Congee大酿鸭脯Stuffed duck breast in wine大醸竹笋Bamboo shoots cooked with wine大拼盘Hors d’ oeuvres (extra large)大千鸡Daqian chicken Sichuan chicken大上海拼盘Shanghai style assorted cold dishes大石斑二味Grouper with two special ingredients大蒜干贝Steamed scallop with garlic大汤黄鱼Braised croaker soup大王鸡肉饼Minced chicken cakes大虾Prawn大虾炒饭Fried rice with king prawns大虾冻子Prawn jelly大虾鸡蛋炒面Fried noodles with prawns and eggs大虾泥子Minced king prawns大虾肉丁炸酱面Boiled noodles with fried soy bean paste with king prawn and pork 大虾沙拉Prawn salad大香槟Champagne担担面Dan dan noodles, Sichuan style蛋炒饭Egg fried rice蛋咖喱Egg curry蛋糕Cake蛋黄汤Egg yolk soup蛋煎虾饼Fried shrimp cake蛋酥花仁Peanut cake蛋笋煎干贝Fried scallop with eggs and bamboo shoots蛋煎笋虾仁Fried shrimp with eggs and bamboo shoots蛋笋煎蟹肉Fried crab with eggs and bamboo shoots蛋蟹炒翅Fried shark’s fin with crab meat and eggs德国面包German bread德国牛排Hamburger steak德式牛肉扒蛋Hamburger steak and egg灯笼大虾“Lantern” King prawns鼎湖上素Vegetarian dish, Dinghu style东江盐焗鸡Hakka style braised chicken in gravy东江盐烤鸡Hakka style salt baked chicken东坡火锅Dongpo hot pot冬虫扒鸭Braised duck with Chinese caterpillar fungus冬菇冬笋Saute dried mushroom and bamboo shoots冬菇豆腐Bean curd with mushroom冬菇鸡片Chicken with Chinese black mushroom冬菇猪蹄Pig’s trotters with mushrooms冬瓜火腿汤Winter melon (white gourd) and ham soup冬瓜蓉烧饼Fried pasty with sweet winter melon (white gourd) 冬瓜汤Consomméwith winter melon (white gourd)冬蘑面Mushroom noodles冬笋北菇Bamboo shoots and mushroom冬笋炒肉丝Saute shredded pork with bamboo shoots冬笋炒鱿鱼Fried squid with fresh bamboo shoots冬笋鸡片Saute sliced chicken with bamboo shoots冬笋龙球Fried macao sole fish balls with bamboo shoots冬笋焖胗Gizzard with bamboo shoots冬笋肉丝Shredded pork with bamboo shoots冬笋烧海参Stewed sea cucumber with fresh bamboo shoots冬笋烧塌棵菜Fried shanghai cabbage with fresh bamboo shoots 冻茨仔什菜Puncture vine with vegetables (cold)冻大会Mixed Chinese salad冻糕Parfait冻火腿Cold ham冻火腿鸡Cold chicken and ham冻鸡肉什菜Chicken salad冻牛奶Cold milk冻牛肉Cold beef冻烧鸡Cold roast chicken冻烧鸡火腿Cold roast chicken and ham冻烧猪排Cold roast sparerib冻腿芦笋Cold asparagus and ham冻虾子什菜Shrimp salad冻咸牛舌Cold ox-tongue冻蟹肉什菜Crab meat salad冻羊羔Cold lamb in jelly豆沙包Steamed dumpling stuffed with mashed red beans 豆沙锅饼Mashed sweet red bean cake豆瓣黄鱼Braised croaker with bean sauce豆瓣鳜鱼Mandarin fish in black bean sauce豆豉龙虾Lobster in black bean sauce豆腐蛋花汤Bean curd and egg drop soup豆腐鲤鱼Carp with bean curd豆腐牛肉Beef with bean curd豆腐泡炒黄豆芽Fried bean sprouts with bean curd puffs 豆腐泡塞肉Bean curd puffs stuffed with minced pork豆腐泡烧粉丝Stewed bean curd puffs with bean vermicelli 豆腐皮Bean curd shin豆腐皮包肉Bean curd skin rolls with minced pork豆腐烧鱼Fried fish with bean curd豆酱焗鸡Baked chicken with bean sauce豆苗芙蓉蛋汤Egg drop soup with bean Sprouts豆苗黄耳汤Yellow fungus soup with bean sprouts豆渣鸭脯Duck breast with bean curd milk炖蛋Egg custard炖小牛肉Braised veal炖元啼Trotters in brown sauce多色冷拼盘Hors d’deuvresE俄国红菜汤Borsch俄国牛肉丝Shredded beef (Russian style)俄斯克Vodka鹅掌干鲍Abalone and goose webs鹅掌美鲍USAbalone with gooses’ websF法国炖鱼Bouillabaisse法国焗芝士汤French onion soup法国面包French bread法国浓汤French thick soup法国肉汤Bouillon法国椰子布丁French coconut pudding法国鱼汤French fish coup法式猪排French style pork chop法式橙烩鸭French style duck with orange zest and curacao sauce蕃茄大虾Prawns tomato sauce蕃茄蛋花汤Tomato and egg drop soup蕃茄烩鸡Stewed chicken with tomato蕃茄鸡丁炒饭Fried rice with diced chicken and tomato蕃茄焖鸡Stewed chicken with tomato蕃茄奶油汤Cream of tomato soup蕃茄牛肉Fried sliced beef with tomato蕃茄牛肉面Beef and tomato chow mein蕃茄片Tomato salad蕃茄肉包Stuffed tomato蕃茄三味夹Tomato sandwich蕃茄茄虾片Saute prawn slices in tomato and bean curd方鱼焗鸡Baked chicken with dried fish翡翠羹Vegetable soup翡翠鸡柳Stewed chicken with sliced vegetables翡翠生鱼球Fish balls with green vegetables翡翠虾仁Shrimp with green Vegetable汾酒Fenjiu liquor粉果Steamed dumpling with pork, mushrooms and bamboo shoots粉丝牛肉丝Beef with vermicelli粉蒸肉Steamed pork with rice粉汁里脊片Fried fillet in sauce凤肝炒螺片Fried whelk with chicken liver凤肝鸽片Fried sliced pigeon and chicken liver凤肝鸡片Fried sliced chicken and chicken liver凤肝虾球Fried prawn balls with chicken liver凤凰炖鸽燕Bird’s nest soup with pigeon凤凰鲜奶露“Phoenix” milk凤鸡Salted chicken凤尾鱼Long tailed anchovy凤眼鸽蛋“Phoenix eye” pigeon eggs凤足炖冬菰“Phoenix leg” (chicken feet) with mushroom凤足炖水鱼Steamed soft-shelled turtle and “phoenix leg” (chicken feet) soup 凤足花菇“Phoenix leg” (chicken feet) with mushroom佛手卷Finger citron rolls佛手酥Crispy finger citron芙蓉干贝Scallops with egg white芙蓉羔蟹Fried crab with egg white芙蓉鸽松Purée pigeon with egg white芙蓉鸡片Chicken shreds with egg white芙蓉虾仁Fried shrimps with egg white芙蓉蟹斗Fried crab with egg white芙蓉燕窝Egg white with bird’s nest芙蓉鱼角Fish pieces with egg white芙蓉鱼片Fish slices with egg white符离集烧鸡Roast chicken, fuliji style腐乳扣肉Steamed pork with preserved bean curd腐乳炆肉Stewed pork with preserved bean curdG咖喱炒羊肉片Saute mutton slice in curry sauce咖喱大会饭Special mixed curried rice咖喱豆腐Curried bean curd咖喱菇粒饭Curried rice with diced mushroom咖喱海鲜饭Seafood curry rice咖喱鸡Curry chicken咖喱鸡蛋Curried eggs咖喱鸡蛋丸子Curried eggs with meat balls咖喱鸡丁汤Curried diced chicken soup咖喱鸡饭Curried chicken with rice咖喱鸡块Curried chicken咖喱鸡配米饭Curried chicken with rice咖喱鸡丝饭Sliced curried chicken with rice咖喱鸡杂Giblets curry咖喱牛肉Beef curry咖喱牛肉饭Beef curry and rice咖喱牛肉汤Beef curry soup咖喱牛舌Curried ox tongue咖喱肉汤Mulligatawny soup咖喱肉末干豌豆Pakistani minced beef curry with cried peas 咖喱虾Prawn curry咖喱虾饭Prawn curry with rice咖喱虾仁Shrimp curry咖喱羊肉饭Mutton curry with rice咖喱羊肉片Curried mutton slices咖喱鱿鱼Curried squid咖喱鱼Fish curry咖喱鱼饭Fish curry with rice咖喱元白菜牛肉Curry beef with cabbage咖喱元白菜羊肉Cabbage and mutton curry咖喱胗肝饭Giblets curry with rice干贝冬瓜球Dried scallop and winter melon (white gourd) balls 干贝松翠丝Scallop shreds with scallions干贝汤Scallop soup干煸牛肉Dry fried shredded beef干煸牛肉丝Beef shreds, Sichuan style；Saute dried beef shreds with hot sauce 干炒扁豆Dry sautébeans干炒鸡牛柳Fried chicken and beef fillet干炒牛肉丝Fried Sliced beef干炒野鸡块Fried pheasant slices干葱煎猪肝Fried pig’s liver with dried onion干煎大虾Fried whole prawn干煎鳜鱼Fried mandarin fish干烤肥鸭Roast skewered duck干烤鱼翅Roast skewered duck干锅大虾Griddle cooked prawns干锅鱼翅Griddle cooked shark’s fin干牛肉片Dried beef slices干烧蚕豆Dry fried dried broad beans干烤蛋炸面Dry fried soft noodles with egg干烧冬笋Dry fried bamboo shoots干烧鳜鱼Dry fried mandarin fish干烧黄鱼Dry fried croaker干烧活鱼Dry fried live fish in soy and chili sauce干烧茭白Dry fried wild rice stem干烧辣鱼段Dry fried fish slices with chili干烧龙虾Dry fried lobster干烧明虾Dry fried prawn干烧牛肉丝Dry fried shredded beef干烧青鱼Dry fried black carp in chili sauce干烧石斑Dry fried grouper干烧虾仁Dry fried shrimp干烧伊面Dry fried noodles, soft noodles干烧鱼Dry fried fish in hot sauce干烧子鲍Dry fried abalone with garlic and chili干丝肉丝Shredded pork with dried bean curd干豌豆瓣肉汤Split pea broth干碗豆汤Pea soup干炸大蚝Dry fried oyster干炸鸡卷Dry fried chicken rolls干炸酱面Dry fried noodle with soy bean paste干炸虾枣Dry fried prawn干炸蟹枣Dry fried crab meat balls干蒸活鱼Steamed live fish干猪肉片Dry fried pork slices肝糕汤Liver paste soup肝泥Liver paste高加索红焖鸡Stewed chicken, Western style高加索鸡块汤Chicken soup, Western style高加索牛肉丝Sliced beef, Western style高丽肉Korean pork高丽鸭条Korean duck slices高汤银耳Silver fungus in chicken soup羔烧白菜Stewed Chinese cabbage羔蟹Crab鸽蛋汤Pigeon egg soup蛤蜊汤Clam soup各式整鱼Assorted fish宫保大虾Saute prawns with hot pepper and peanuts宫保鸡丁Spicy diced chicken with peanuts宫保明虾Prawns in chili with peanuts宫保墨鱼Fresh cuttlefish in chili sauce with peanuts宫保牛肉Beef in chili sauce with peanuts宫保肉丁Diced pork in chili sauce with peanuts宫保肉花Spicy fatty pork with peanuts宫保虾丁Sliced shrimp in hot sauce with peanuts宫保虾球Fried prawn balls in chili sauce with peanuts宫保虾仁Shrimp in chili sauce with peanuts宫保鸭心Duck heart in chili sauce with peanuts宫保鱿鱼Dried squid in chili sauce with peanuts咕噜肉球Sweet and sour pork balls古拉世牛肉Beef goulash古老鸡Sweet and sour chicken古老肉Sweet and sour pork古老虾Sweet and sour prawn瓜姜鱼片Fish slices with cucumber and ginger挂炉烧鸭Roast duck挂绿虾球Fried prawn balls with vegetable挂绿鱼球Fried fish balls with vegetable怪味鸡Chicken with special hot sauce怪味鸡丝Crazy spicy chicken灌汤饺Steamed pork dumplings in soup罐焖大虾Pot stew prawns罐焖鸡Pot stew chicken罐焖里脊Pot stew pork fillet罐焖牛肉Pot stew beef罐焖鱼Pot stew fish罐焖猪肉Pot stew pork罐头碎牛肉Corned beef广东香肠Guangdong style sausage广肚鲍鱼Stewed abalone with fish maw, Guangdong style广肚炖冬菇Fish maw and mushroom soup, Guangdong style 广肚炖鸡Stewed chicken and fish maw soup, Gungdong style广州炒饭Fried rice, Guangzhou style广州文昌鸡Wenchang chicken, Guangzhou style贵妃鸡Highest ranking imperial concubine chicken贵州茅台酒Moutai (Spirit)桂花干贝Sweet-scented osmanthus scallops with egg桂花海蜇Sweet-scented osmanthus jellyfish桂花山药Sweet-scented osmanthus with Chinese yam桂花鸭子Sweet-scented osmanthus with duck桂花芋乳Sweet-scented osmanthus taro锅巴海参Crispy rice crust with sea cucumber锅炒鹌鹑蛋Fried quail eggs锅烧鸡Fried chicken锅烧小蹄Braised trotters锅烧鸭Fried duck锅烧肘子Fried pork joint锅塌鲍鱼盆Saute abalone锅塌豆腐Saute bean curd锅塌鸡片Braised sliced chicken锅塌龙须Braised asparagus锅塌三夹火腿Braised three layered ham锅塌香菇盒Braised diced mushroom锅塌鱼Dry fried fish锅贴Fried dumplings锅贴豆腐Fried bean curd锅贴鸡肝Fried chicken liver锅贴里脊Fried pork fillet锅贴明虾Fried prawn锅贴虾仁Fried shrimp锅贴香菇盒Fried mushroom cake果酱Jam果酱煎薄饼Jam pancake果仁鸡丁Fried diced chicken with nuts果馅饼Tart果馅油炸饼Fritters果汁煎鹅脯Sliced goose breast in plum sauce果子冻Fruit jelly过桥面Crossing the bridge noodles (noodles with shrimp, minced pork and egg) 过山峰炖清汤Mountain peak snake clear soup (chicken soup)H蛤蟆鲍鱼Abalone cooked like frog蛤蟆鸡Chicken cooked like frog海米白菜Saute cabbage with dried shrimp海米白莱汤Cabbage soup with dried shrimp海红鱼翅Steamed crab and shark’s fin海红鱼唇Steamed crab and fish lips海绵布丁Sponge pudding海参烩鸡丝Stewed sea cucumber with shredded chicken海参美鲍USAbalone with sea cucumber海参扒鸡条Sea cucumber with chicken slices海参肉片Saute sea cucumber with pork海参鱼肚Saute sea cucumber with fish maw海味扒鱼翅Braised shark’s fin with assorted seafood海杂拌儿Assorted sea food蚝皇菜胆Cabbage in oyster sauce蚝油白鸡Chicken in oyster sauce蚝油鲍脯Stewed abalone in oyster sauce蚝油鲍鱼Braised abalone in oyster sauce蚝油菜鸡条Sliced chicken in oyster sauce with vegetable蚝油冬菇Fried mushroom in oyster sauce蚝油冬笋Fried bamboo shoots in oyster sauce蚝油豆腐Bean curd in oyster sauce蚝油广肚Stewed fish maw in oyster sauce, Guangdong style 蚝油花雀Fried sparrow in oyster sauce蚝油焗鸡Whole baked chicken in oyster sauce蚝油焗鸽Baked pigeon in oyster sauce蚝油牛肉Fried beef in oyster sauce蚝油牛肉片Fried sliced beef in oyster sauce蚝油手撕鸡Shredded chicken in oyster sauce蚝油炆鸡Braised chicken in oyster sauce蚝油炆鸡翼Braised chicken wings in oyster sauce蚝油钱菇Fried fresh mushroom in oyster sauce蚝油小鲍鱼Fried abalone in oyster sauce蚝汁鲍片Abalone slices in oyster sauce海参面Noodles made from sorghum flour with sea cucumber 荷包蛋Poached eggs荷包里脊Lotus leaf pork fillet荷花鱼肚Lotus shaped fish maw荷叶饼Lotus leaf shaped pancake荷叶粉蒸鸡Steamed chicken wrapped in lotus leaf荷叶粉蒸肉Steamed pork wrapped in lotus leaf荷叶肉Lotus leaf pork荷叶烧鱼Lotus leaf fish核桃妙鸡胗片Fried sliced chicken gizzards with walnuts核桃炒虾仁Fried shrimps with walnuts核桃鸡丁Diced chicken with walnuts核桃酪Walnut purée核桃甜酪Walnut sweet purée核桃虾仁Fried shrimp with walnuts黑胡椒炖鸡Stewed chicken with black pepper黑面包Brown bread黑鱼子Black caviar烘鱿鱼干Grilled dried squid红斑Red grouper红菜汤Borsch红蛋Red dyed boiled eggs红豆配雪糕Red bean sundae红烩鹌鹑蛋Stewed quail eggs in brown sauce红烩虎皮鸽蛋Boiled and fried pigeon eggs in brown sauce 红烩牛肝Braised ox liver in brown sauce红烩牛肉Stewed beef红烩牛肉丸子配米饭Beef balls in sauce with rice红烩青鱼Stewed black fish slices红烩茄子Stewed eggplant红烩丸子Stewed pork balls红烩小肠Stewed intestines红烩小灌肠Stewed sausage红烩羊肉Stewed mutton红烩猪排Stewed pork chop红酒炖鸡Chicken cooked in red wine红酒烩牛舌Braised ox tongue in red wine红酒烩兔肉Braised rabbit cooked in red wine红酒西米汤Consomméwith red wine红酒汁烩腰花Kidney cooked in red wine红酒汁梨Pears in red wine红酒汁里脊Fillet cooked in red wine红立Red snapper红焖鸡Braised chicken红焖鸡块Braised chicken pieces红焖里脊块Braised fillet红焖牛肉卷饭Braised beef rolls with rice红焖牛肉细面条Braised beef with noodles红焖猪肉Braised pork in brown sauce红扒大裙翅Stewed whole shark’s fin in brown sauce红扒鸡Braised chicken in brown sauce红扒鸭Braised duck in brown sauce红扒鱼翅Braised shark’s fin in brown sauce红扒鱼唇Red braised fish lips红葡萄酒Red wine红烧白豆腐Fried bean curd in soy sauce红烧百叶结Stewed bean curd sheets in soy sauce红烧半鸭Fried duck in soy sauce红烧北菇Fried mushroom in brown sauce红烧鳊鱼Stewed flat bream in brown sauce红烧大虾Prawns stewed in brown sauce红烧带鱼Fried and stewed hairtail in soy sauce红烧刀鱼Fried and stewed long tailed anchovies in brown sauce红烧冻豆腐Stewed bean curd (frozen) in soy sauce红烧冬瓜Stewed winter melon (white gourd) in soy sauce红烧豆腐Bean curd in brown sauce红烧干贝Braised scallop in soy sauce红烧海狗鱼Stewed pike with mushroom红烧海参Braised sea cucumber in brown sauce红烧海杂拌儿Braised assorted seafood红烧划水Fish tails in brown sauce红烧黄豆Stewed soya bean In brown sauce红烧黄花鱼Stewed croaker in brown sauce红烧黄鱼Braised croaker红烧鸡Braised chicken in brown sauce红烧鸡血Braised chicken blood红烧甲鱼Braised soft-shelled turtle in brown sauce红烧脚爪Braised chicken’s feet in brown sauce红烧扣肉Braised pork slices in soy sauce红烧鲢鱼头Stewed silver carp head in brown sauce红烧马鞍鳝Stewed “saddle shaped” eels红烧鳗鲡Stewed white eel in brown sauce红烧美鲍Braised sliced abalone红烧梅花鹿Braised venison in brown sauce红烧牛肉Braised beef in sauce红烧牛舌Stewed ox tongue in brown sauce红烧牛尾Braised ox tail in brown sauce红烧青鱼Stewed black carp in brown sauce红烧全鸡Whole chicken in sauce红烧全鸭Braised whole duck in brown sauce红烧瓤豆腐Braised stuffed bean curd红烧瓤肉鲫鱼Stewed crucian carp stuffed with minced pork in brown sauce 红烧肉Braised pork in brown sauce红烧三丝鱼翅Stewed shark’s fin with three shreds in brown sauce红烧鳝Fried eel in brown sauce红烧鳝段Braised eel slices红烧生翅Braised shark’s fin in brown sauce红烧石斑块Braised grouper with sliced pork in brown sauce红烧什肉豆腐Fried bean curd with mixed meat in brown sauce红烧狮子头Braised meat balls in brown sauce红烧四喜肉Braised brisket in brown sauce红烧松鸡Braised grouse in brown sauce。
中国林业外来入侵昆虫名录及分析随着全球贸易和旅游的快速发展，外来入侵物种的数量和影响不断扩大。
中国作为全球最大的林木资源国家之一，也面临着外来入侵昆虫的威胁。
本文将介绍中国林业外来入侵昆虫的概况、种类、危害特点及控制方法。
外来入侵昆虫是指在本国或本地区自然分布范围以外的昆虫种类，在自然或人为因素下被引入并定殖，对引入地的生态环境、经济造成一定的危害或影响。
这些昆虫往往对林木造成严重的破坏和影响，降低了林业产值和生态服务功能。
因此，对外来入侵昆虫的防治和管理成为中国林业的重要问题。
通过查阅相关文献和资料，本文整理出了以下48种中国林业外来入侵昆虫的详细信息，包括种名、分布区域、危害对象等。
马尔太斯甲虫属：分布于江苏、浙江、安徽等地，主要危害阔叶树种。
食叶甲虫属：分布于河北、河南、湖南等地，主要危害杨树、柳树等。
木蠹蛾属：分布于北京、天津、山西等地，主要危害杨树、柳树等。
为了便于分析，我们将上述48种昆虫按照入侵机制、危害特点以及控制方法等方面进行分类。
其中，入侵机制可分为无意引进和有意引进；危害特点可分为食叶性、蛀干性、刺吸性和其它类；控制方法可分为化学防治、生物防治、物理防治和综合防治。
根据上述分类，我们对名录中的昆虫进行如下分析：在48种林业外来入侵昆虫中，无意引进占据了绝大多数，共有38种，而有意引进仅有10种。
这表明无意引进是林业外来入侵昆虫的主要入侵途径，可能与国际贸易、旅游等活动的不断增加有关。
在48种林业外来入侵昆虫中，食叶性和蛀干性是其主要危害特点。
其中，食叶性昆虫共有32种，主要危害林木的叶片和嫩枝；蛀干性昆虫共有16种，主要危害林木的主干和根部。
刺吸性和其它类昆虫分别有7种和9种。
在48种林业外来入侵昆虫中，化学防治是最主要的控制方法，共有34种。
这是因为化学防治具有见效快、使用方便等优点，但长期使用容易对环境产生负面影响。
生物防治和物理防治分别有10种和12种，这两种方法虽然见效较慢，但环保性和可持续性好。
Chinese Food: The Enchanting Cultureof Chinese CuisineThe Regional Diversity of Chinese CuisineChina's vast territory and diverse ethnic groups have given rise to a multitude of regional cuisines, each with its unique characteristics. From the spicy and bold flavors of Sichuan cuisine to the delicate and subtle tastes of Cantonese cuisine, Chinese food offers a gastronomic journey that is both exciting and enlightening.Sichuan Cuisine: A Spicy DelightCantonese Cuisine: A Symphony of FlavorsCantonese cuisine, also known as Guangdong cuisine, is known for its light and fresh flavors. Dim sum, a Cantonese specialty, is a delightful array of small dishes, including steamed dumplings, savory buns, and delicate pastries. The emphasis on fresh ingredients and precise cooking techniques makes Cantonese cuisine a favorite among food connoisseurs.The Cultural Significance of Chinese CuisineThe Art of Chinese CookingChinese cooking is a blend of art and science, with techniques passed down through generations. The wok, a versatile cooking utensil, is central to Chinese cuisine.Stirfrying, a quick and highheat cooking method, is used to create dishes like Beef and Broccoli and Kung Pao Chicken, ensuring that ingredients remain fresh and vibrant.In conclusion, Chinese cuisine is a treasure trove of flavors, traditions, and stories. By exploring the diverse regional cuisines and understanding the cultural significance behind each dish, one can gain a deeper appreciation for the enchanting culture of Chinese food.The Philosophy Behind Chinese Culinary ArtsThe Importance of Seasonality and FreshnessChinese culinary traditions place a strong emphasis on the use of seasonal ingredients. The belief is that food should be consumed when it is at its peak of freshness and flavor. This respect for nature's rhythm ensures that diners enjoy the best that each season has to offer. From spring's tender bamboo shoots to winter's hearty root vegetables, the changing of the seasons is celebrated on the Chinese dining table.The Role of Tea in Chinese CultureThe Art of Table Manners and EtiquetteThe Future of Chinese CuisineAs Chinese cuisine continues to captivate the world, it is evolving while maintaining its traditional roots. Young chefs are experimenting with fusion styles, blendingtraditional Chinese flavors with international influences.This innovation is breathing new life into classic dishes, making Chinese cuisine more accessible and appealing to a global audience.The Spiritual Connection of Food and FestivalsIn the tapestry of Chinese culture, food plays a pivotal role during festivals and holidays, symbolizing wishes, traditions, and spiritual beliefs. Each festival brings withit a array of special dishes, each carrying its own meaning and significance.The Lunar New Year, or Spring Festival, is perhaps the most celebrated of all. Families gather for a grand feast known as the "Reunion Dinner," where dishes like fish (symbolizing surplus and prosperity), dumplings (shaped like ancient Chinese money and representing wealth), and nian gao (a sweet sticky rice cake signifying growth and progress) are served. These foods are not only delicious but are also eaten with the hope of bringing good fortune for the year ahead.The Art of Presentation and AestheticsChinese cuisine is not only about taste but also about presentation. The arrangement of dishes on a table is an art form in itself, with an emphasis on color, shape, and balance. The goal is to create a visual feast that excites the eyes before the food even touches the lips. This aestheticapproach is evident in the intricate carvings of vegetables and fruits used as garnishes, and in the careful placement of ingredients to form patterns and pictures on the plate.The Legacy of Chinese Culinary TechniquesThe legacy of Chinese cooking techniques is a testament to the ingenuity and resourcefulness of its people. Methods such as red cooking (braising in soy sauce), white cooking (simmering in water or stock), and the delicate art of dim sum making are passed down through generations. These techniques not only enhance the flavors and textures of the ingredients but also preserve the nutritional value of the food, reflecting the Chinese philosophy of health and wellness through diet.The Global Reach of Chinese CuisineIn essence, Chinese cuisine is a living history book, each page filled with stories of tradition, innovation, and the joy of sharing. It is a journey that invites all to partake, a celebration of flavors and cultures that continues to inspire and delight palates worldwide.。
中国美食英文介绍Chinese CuisineChinese cuisine is renowned worldwide for its rich and diverse flavors, ingenious cooking techniques, and emphasis on the use of fresh and seasonal ingredients. With a history that spans thousands of years, Chinese food has evolved into a multifaceted culinary tradition with distinct regional variations.China's vast geographical landscape has paved the way for a wide range of regional cuisines, each with its own unique characteristics and specialties. Some of the most famous regional cuisines include Sichuan, Cantonese, Shandong, and Hunan cuisines.Sichuan cuisine, originating from the Sichuan province in southwestern China, is known for its bold and spicy flavors. It utilizes a variety of spices and ingredients, such as Sichuan peppercorn, garlic, ginger, and chili peppers, to create dishes that are both numbingly spicy and incredibly flavorful. Popular Sichuan dishes include Kung Pao chicken, Mapo tofu, and Sichuan hot pot.Cantonese cuisine, on the other hand, emphasizes the freshness and natural flavors of ingredients. It is known for its delicate and refined cooking techniques, as well as itsemphasis on seafood and dim sum. Some famous Cantonese dishes include steamed whole fish, double-boiled soups, and barbecued pork.Shandong cuisine, originating from the northeastern province of Shandong, is characterized by its bold and hearty flavors. It utilizes a wide range of ingredients, including seafood, grains, and vegetables. Shandong cuisine is also known for its emphasis on soups and braised dishes. One of the most famous Shandong dishes is sweet and sour carp, which involves deep-frying a whole carp and then glazing it with a tangy sweet and sour sauce.Hunan cuisine, from the province of Hunan in central China, is known for its spicy and pungent flavors. It utilizes avariety of ingredients, including chili peppers, garlic, shallots, and fermented soybean paste, to create dishes that are not only spicy but also flavorful. Some popular Hunan dishes include spicy diced chicken, Mao's braised pork, and steamedfish head with chopped chili.Chinese cuisine is not only about the flavors, but also about the way the food is prepared and presented. Chinese chefs are known for their meticulous attention to detail and their skillful use of knife techniques to create beautifully crafted dishes. Whether it's the delicate art of carving vegetables into intricate shapes or the careful arrangement of ingredients tocreate a visually stunning dish, Chinese cuisine is as much a feast for the eyes as it is for the palate.In conclusion, Chinese cuisine is a treasure trove of flavors, techniques, and cultural traditions. From the spicy and bold flavors of Sichuan cuisine to the delicate and refined dishes of Cantonese cuisine, Chinese food offers a culinary experience like no other. Whether you're a fan of spicy food or prefer something more subtle, there is always something to satisfy your taste buds in the world of Chinese cuisine.。
认识昆虫整句英文作文英文：I have always been fascinated by insects, especially the diverse world of insects. There are over one million known species of insects, and scientists estimate that there may be as many as 30 million more species that have yet to be discovered. Insects are found all over the world, from the depths of the ocean to the tops of mountains, and they play a crucial role in the ecosystem.One of the things that I find most interesting about insects is their incredible diversity. From the colorful and intricate patterns on butterfly wings to the strange and alien-like appearance of praying mantises, each insect species has its own unique characteristics and adaptations. For example, some insects have evolved to mimic other species in order to avoid predators, while others have developed specialized mouthparts for feeding on specific types of plants.Another aspect of insects that I find fascinating is their behavior. For example, ants are known for theirhighly organized societies, with specialized roles for each member of the colony. Similarly, bees work together tobuild intricate hives and collect nectar to make honey. Some insects, such as fireflies, use bioluminescence to communicate with each other, while others, like cicadas, use their distinctive calls to attract mates.Overall, insects are an incredibly diverse and fascinating group of animals, and I am constantly amazed by the complexity and beauty of their world.中文：我一直对昆虫非常着迷，特别是昆虫的多样性世界。
介绍中国传统美食的英语素材1. Dim sum (点心) - a type of Cantonese cuisine that consists of small, bite-sized portions of food served in bamboo steamers or on small plates.2. Peking duck (北京烤鸭) - a famous dish from Beijing that features crispy skin and tender meat, typically served with thin pancakes, scallions, and sweet bean sauce.3. Hot pot (火锅) - a communal meal where diners cook raw ingredients, such as meat, vegetables, and seafood, in a pot of boiling broth at the table.4. Kung pao chicken (宫保鸡丁) - a spicy Sichuan dish made with diced chicken, peanuts, and vegetables, flavored with chili peppers and Sichuan peppercorns.5. Dumplings (饺子) - a popular Chinese snack or meal consisting of small pockets of dough filled with meat, vegetables, or seafood, and then boiled or fried.6. Fried rice (炒饭) - a staple dish made by stir-frying rice with vegetables, meat, and eggs, often with soy sauce and other seasonings.7. Chow mein (炒面) - similar to fried rice, but made with noodles instead of rice, and often with additional ingredients like bean sprouts, shrimp, or pork.8. Mooncakes (月饼) - a traditional Chinese pastry eaten during the Mid-Autumn Festival, typically filled with sweet bean paste or lotus seed paste and sometimes containing a salted egg yolk in the center.9. Spring rolls (春卷) - a crispy appetizer made by wrapping vegetables and sometimes meat or shrimp in a thin pastry wrapper, then deep-frying until golden brown.10. Wontons (馄饨) - another type of dumpling, but with thinner skin and a variety of filling options, including pork, shrimp, and vegetable mixtures.。
