苏菜中英文简介

苏菜中英文简介第一篇：苏菜中英文简介苏菜中英文简介江苏菜系：桂花糖醋蒜 Sweet and Sour Garlic with Sweet Osmanthus 红烧鲥鱼 Braised Reeves Shad with Brown Sauce 砂锅鲥鱼 Stewed Reeves Shad in Marmite 苦瓜鲥鱼 Bitter Mellon and Reeves Shad 冰糖排马面Braised Pig Head with Rock Sugar 大煮干丝Boiled Shredded Dry Bean Curd 巴鱼肺汤Barb Liver Soup 葵花圆子Braised Streaky Pork in Shape of Sunflower 拆烩野鸭Braised Mallard Piece 鲍鱼鸡翼 Abalone Chicken Wing 腐皮肉卷 Soya Milk Film Muscle Roll 鸡茸干贝 Chicken Mash Scallop 青鱼甩水 Herring Tail 水晶肴肉Crystal Trotter 拆骨掌翅Stewed Chicken Claw and Wing 黄泥煨鸡Yellow Mud Roasted Chicken 扬州煮干丝Boiled Yangzhou Dry Bean Curd Slices 扒方肉Braised Square Streaky Pork 酒蒸全鸡汤 Stewed Whole Chicken Soup with Wine 金钱肉Thin and Round Pork芝麻条Sesame Strip 清汤金钱鱿鱼Stewed Sleeve-Fish with Yun Ham Slices 清炖狼山鸡Braised Langshan Hen 虫草炖牛鞭Steamed Pizzle with Aweto 盐水虾 Salted River Prawns 美炸眉卷Fried Pork and Chicken Liver Roll 虾米炒黄瓜 Fried Cucumber with Shelled Shrimps 长寿菜 Longevity Dish 锅烧肉 Braised Steaky Pork 拔丝楂糕 Hawthorn Cake in Hot T offee 五丁鱼圆 Fish Ball with Five Special Ingredients 龙凤腿Braised Chicken Legs and Shelled Shrimps 醋熘鳜鱼 Briased Mandarin Fish Watered by Sweet and Sour Sauce 白酥鸡Crisp Chicken in White Sauce 清烩鲈鱼片Braised Weever 糖醋黄河鲤Braised Yellow River Carp in Sweet and Sour Sauce 荷叶粉蒸肉Steamed Streaky Pork with Lotus Leaves 霸王别姬 Braised Turtle with Hen 锅烧野鸭 Fried Mallard 葫芦虾蟹 Shelled Shrimp and Crab in Shape of Calabash 无锡肉骨头Wuxi Bone Meat 水晶虾饼 Crystal Shrimp Cake虎皮梳子肉 Tiger-Line Braised Pork in Shape of Comb 爆乌花Fried Cuttlefish Slices 煮糟青鱼 Boiled Herring with Savory Lees 风鸡斩肉Stewed Feng Chicken Diamonds 拆烩鲢鱼头Braised Chub Head 爆氽 Deep-fried Herring 网包鳜鱼 Stewed Mandarin in Lard 砂锅菜核 Braised Greengrocery Heart in Marmite 拌鸡冠肚皮Deep-fried Pig Tripe 跳竹蛏Fried Razor Shell 炖菜核Braised Greengrocery Heart 沛公狗肉Peigong Dog Meat 佛手海蜇皮Jellyfish Skin in Shape of Fingered Citron 底松银肺Stewed Pig Lung Mixed with Jellyfish 白炒刀鱼丝 Fried Saury Slices 彭城鱼丸Pengcheng Fish Balls 红松鳜鱼 Braised Mandarin Fish Like Korean Pine 蛙式黄鱼Braised Yellow-Fin Tuna in Shape of Frog 炝虎尾Quick-Fried Eel Tail 椒雪肉片 Potherb Mustard Pork Slices 刺猬圆子 Hedgepig Balls 金陵盐水鸭 Jinlin Salted Duck南林香鸭 Nanlin Savory Duck 滑炒虾仁 Fried Shelled Shrimps 如意笋 Braised Bamboo Shoot 美人肝 Duck Liver 鸡茸蛋 Chicken Mash Egg 三鲜脱骨鱼Fish without Bone 荷花集锦炖Braised Multiple Materials 松鼠鳜鱼Braised Mandarin Fish in Shap of Squirrel 龙肝凤脑Fish Liver and Chicken Brain 白汁鼋量Stewed Turtle with White Sauce 白汁芦筋 Braised Pig Hoof Tendon 鸡瓜菜Fried Chicken Breast with Sweet Pickled Melon 糖醋活鲤鱼 Active Carp with Sweet and Sour Sauce 常熟叫化鸡 Yellow Mud Roasted Chicken of Changshu 豆腐丝Wensi Bean Curd 五味干丝Five Flavor Diced Bean Curd 涟水鸡糕 Lianshui Chicken Cake 荷叶局鸡Roasted Fried Chicken with Lotus Leaf 八宝鼋鱼Braised Turtle with Eight-Treasure 百花酒焖肉 Stewed Pork with Baihua Wine 酱方 Yipin Meat 五柳青鱼 Wuliu Herring叉烤酥方Grilled Pord with Fork 灌蟹鱼圆Crab Powder Fish Ball 金陵圆子 Jinlin Ball 蝴蝶烩鳝Braised Eel with Pig’ButterflyBone 甫里鸭羹Puli Duck Soup 香菜梗炒肚丝Fried Dic ed Pig’s Stomach with Caraway Straw 野鸭菜饭Mallard Rice 烧鸭干丝Shredded Dried Bean Curd with Braised Duck Fried 夜来香氽鸡片Deep-Fried Chicken Slices with Evening Primrose 鸡粥菜心 Fried Greengrocery Heart with Chicken Porridge 椒盐塘鱼片Diced Snakehead Mullet covered by Bunge Prickly Ash and Salt Powder 菊叶玉板 Fried Chrysanthemum with Bamboo Shoot and Ham 桂花糖大栗 Boiled Chestnut with Sweet-scented Osmanthus 鏊锅油鸡 Stewed Chicken in Marmite 八宝酿香瓜 Steamed Muskmelon with Eight-Treasures 白汁回鱼 Hui Fish with White Sauce 酱油嫩鸡Braised Chicken Poured Soy Sauce 油焐脆皮鸭Crisp Duck Warmed-up with Oil 莼菜氽塘鱼片 Fried Snakehead Mullet with Water Shield 腐乳汁肉 Braised Pork and Fat Duck 三丝炒鸽松 Fried Pigeon with Three Shreds炖武鸭 Braised Wu Duck 松子鸡Braised Hen with Pine Nut Kernel 炖家野Braised Chicken and Pheasant 芙蓉鸡片Diced Chicken with Egg White 芦姜炒鸡片Fried Chicken Slices wiht Ginger 醉蟹清炖鸡Braised Hen with Drinked Crab 蜜饯捶藕Steamed Llotus Root with Sweetmeat 淡菜皱纹肉Braised Pork with Mussel 樱桃肉 Braised Pork on Pig Rib 银丝长鱼 Braised Eel 生麸肉圆 Bran Pig Ham Ball 冬瓜四灵 Stewed White Gourd with Four Materials 杏仁葛粉包 Almond Kudzuvine Root Starch Ball 宿迁猪头肉Suqian Hog Face 鸡火鱼鲞 Braised Chicken with Dried Yellow-Fin Tuna 白扒猴头Braised Houtou Mushroom 三套鸭Three-nested Duck 荷花白嫩鸡 Water Lily Tender Chicken 京葱牛方 Braised Beef with Jing Shallot 八宝鹌鹑 Eight-treasure Quail 炒铁雀头脯 Fried Sparrows 松子肉 Braised Pork with Pine Nut 火腿酥腰Ham and Pig Kidnet 荷叶粉蒸鸡Steamed Chicken with lotus Leaf Powder 蛋梅鸡 Braised Chicken 蜜汁火方 Braised Ham with Honey 将军过桥Braised Snakehead 母油船鸭BraisedDuck(on Boat)雪花豆腐Snow Flower Bean Curd 米花鸡丁Diced Chicken with Rice 清炖鸡孚Braised Chicken Leg 春笋白拌鸡Braised Chicken Mixed with Bamboo Shoots 梁溪脆鳝Liangxi Crisp Eel 香芋烧竹鸡 Braised Common Partridge with Dasheen 清汤火方Clear Huofang Soup 锅煎鳜鱼Fried Mandarin Fish with Lard 荷花铁雀 Lotus Sparrow 大烧马鞍桥 Braised Eel and Pork 料烧鸭 Braised Fat Roasted Duck 富春鸡 Fuchun Chicken 酒凝金腿Steamed Ham with Wine 清蒸刀鱼 Steamed Saury 羊方藏鱼 Fish Wrapped in Mutton 清炖兔子 Braised Rabbit白汁乳狗Braised Litle Dog 银芽黄鱼素翅Mungbean Sprout and Croaker 饼子野鸭 Braised Mallard Pord Cake 镜箱豆腐 Mirror Box Bean Curd 还丝汤 Eel Soup 香炸银鱼 Deep-fried Silvery Curp 冬菇笋炖老豆腐Braised Bean Curd with Winner Mushroom and Bamboo Shoot 糟扣肉 Steamed Pork with Fragrant Grains 太湖银鱼 Taihu Silver Fish 枣方肉 Steamed Pork with Red Date 豆苗山鸡片 Diced Pheasant with Bean Sprouts 虾仁拉丝蛋 Shrimp and Eggs 麻花野鸡 Pretzel Pheasant 藕粉圆子 Lotus Root Powder Ball 人参珠鸡 Steamed Guinea Bird with Gensing 烤炖鸭子 Stewed Braised Duck 掌上明珠 Pearl in Hand 香炸云雾 Fried Shrimp with Yunwu Tea 五子蒸鸡 Streamed Chicken with Five-Seed 生煎皈鱼 Fried Ban Fish 红烧沙光鱼 Braised Shaguang Fish in Brown Sauce 豆茸酿枇杷 Streamed Loquat with Sweetened Bean Paste 扁大枯酥 Big Crisp 东坡狗肉 Dongpuo Dog Meat平桥豆腐 Pingqiao Bean Curd 酥桔元 Crisp Orange Pig Fat Meat Ball 黄焖着甲风蹄Steamed Trotter 清炖硕鸭Stewed Big Duck 叉烧野鸡Barbecued Pheasant 山鸡塌 Saute Pheasant 网油卷 Lard Roll 贡淡炖鸭Stewed Duck 松子熏肉Smoked Pork with Pine Nut 酱汁肉Pork with Sauce 酱汁排骨 Sparerib with Sauce 炒虾蟹 Fried Shrimp and Crab 天下第一菜No.1 Dish 贵妃鸡Guifei Chicken 桃仁鸭方Duck with Peach Kernels 金腿脊梅炖腰酥 Stewed Pig Kidnet withPork Fillet 仙鹤望金桥 Crane Watching Gold Bridge第二篇：本帮菜简介上海菜简介：上海菜简称沪菜，習惯叫“本邦菜”：以上海地区传统菜肴为主,是從家常便菜發展而來，口味較重，善濃油赤醬，颇有家常風味。

苏菜中英文简介苏菜中英文简介江苏菜系：桂花糖醋蒜Sweet and Sour Garlic with Sweet Osmanthus 红烧鲥鱼Braised Reeves Shad with Brown Sauce砂锅鲥鱼Stewed Reeves Shad in Marmite苦瓜鲥鱼Bitter Mellon and Reeves Shad冰糖排马面Braised Pig Head with Rock Sugar大煮干丝Boiled Shredded Dry Bean Curd巴鱼肺汤Barb Liver Soup葵花圆子Braised Streaky Pork in Shape of Sunflower拆烩野鸭Braised Mallard Piece鲍鱼鸡翼Abalone Chicken Wing腐皮肉卷Soya Milk Film Muscle Roll鸡茸干贝Chicken Mash Scallop青鱼甩水Herring Tail水晶肴肉Crystal Trotter拆骨掌翅Stewed Chicken Claw and Wing黄泥煨鸡Yellow Mud Roasted Chicken扬州煮干丝Boiled Yangzhou Dry Bean Curd Slices扒方肉Braised Square Streaky Pork酒蒸全鸡汤Stewed Whole Chicken Soup with Wine金钱肉Thin and Round Pork芝麻条Sesame Strip清汤金钱鱿鱼Stewed Sleeve-Fish with Yun Ham Slices清炖狼山鸡Braised Langshan Hen虫草炖牛鞭Steamed Pizzle with Aweto盐水虾Salted River Prawns美炸眉卷Fried Pork and Chicken Liver Roll虾米炒黄瓜Fried Cucumber with Shelled Shrimps长寿菜Longevity Dish锅烧肉Braised Steaky Pork拔丝楂糕Hawthorn Cake in Hot Toffee五丁鱼圆Fish Ball with Five Special Ingredients龙凤腿Braised Chicken Legs and Shelled Shrimps醋熘鳜鱼Briased Mandarin Fish Watered by Sweet and Sour Sauce白酥鸡Crisp Chicken in White Sauce清烩鲈鱼片Braised Weever糖醋黄河鲤Braised Yellow River Carp in Sweet and Sour Sauce荷叶粉蒸肉Steamed Streaky Pork with Lotus Leaves霸王别姬Braised Turtle with Hen锅烧野鸭Fried Mallard葫芦虾蟹Shelled Shrimp and Crab in Shape of Calabash无锡肉骨头Wuxi Bone Meat水晶虾饼Crystal Shrimp Cake虎皮梳子肉Tiger-Line Braised Pork in Shape of Comb 爆乌花Fried Cuttlefish Slices煮糟青鱼Boiled Herring with Savory Lees风鸡斩肉Stewed Feng Chicken Diamonds拆烩鲢鱼头Braised Chub Head爆氽Deep-fried Herring网包鳜鱼Stewed Mandarin in Lard砂锅菜核Braised Greengrocery Heart in Marmite拌鸡冠肚皮Deep-fried Pig Tripe跳竹蛏Fried Razor Shell炖菜核Braised Greengrocery Heart沛公狗肉Peigong Dog Meat佛手海蜇皮Jellyfish Skin in Shape of Fingered Citron 底松银肺Stewed Pig Lung Mixed with Jellyfish白炒刀鱼丝Fried Saury Slices彭城鱼丸Pengcheng Fish Balls红松鳜鱼Braised Mandarin Fish Like Korean Pine蛙式黄鱼Braised Yellow-Fin Tuna in Shape of Frog 炝虎尾Quick-Fried Eel Tail椒雪肉片Potherb Mustard Pork Slices刺猬圆子Hedgepig Balls金陵盐水鸭Jinlin Salted Duck南林香鸭Nanlin Savory Duck滑炒虾仁Fried Shelled Shrimps如意笋Braised Bamboo Shoot美人肝Duck Liver鸡茸蛋Chicken Mash Egg三鲜脱骨鱼Fish without Bone荷花集锦炖Braised Multiple Materials松鼠鳜鱼Braised Mandarin Fish in Shap of Squirrel龙肝凤脑Fish Liver and Chicken Brain白汁鼋量Stewed Turtle with White Sauce白汁芦筋Braised Pig Hoof Tendon鸡瓜菜Fried Chicken Breast with Sweet Pickled Melon 糖醋活鲤鱼Active Carp with Sweet and Sour Sauce常熟叫化鸡Yellow Mud Roasted Chicken of Changshu 豆腐丝Wensi Bean Curd五味干丝Five Flavor Diced Bean Curd涟水鸡糕Lianshui Chicken Cake荷叶局鸡Roasted Fried Chicken with Lotus Leaf八宝鼋鱼Braised Turtle with Eight-Treasure百花酒焖肉Stewed Pork with Baihua Wine酱方Yipin Meat五柳青鱼Wuliu Herring叉烤酥方Grilled Pord with Fork灌蟹鱼圆Crab Powder Fish Ball金陵圆子Jinlin Ball蝴蝶烩鳝Braised Eel with Pig’Butterfly Bone甫里鸭羹Puli Duck Soup香菜梗炒肚丝Fried Diced Pig’s Stomach with Caraway Straw 野鸭菜饭Mallard Rice烧鸭干丝Shredded Dried Bean Curd with Braised Duck Fried夜来香氽鸡片Deep-Fried Chicken Slices with Evening Primrose鸡粥菜心Fried Greengrocery Heart with Chicken Porridge 椒盐塘鱼片Diced Snakehead Mullet covered by Bunge Prickly Ash and Salt Powder菊叶玉板Fried Chrysanthemum with Bamboo Shoot and Ham桂花糖大栗Boiled Chestnut with Sweet-scented Osmanthus 鏊锅油鸡Stewed Chicken in Marmite八宝酿香瓜Steamed Muskmelon with Eight-Treasures白汁回鱼Hui Fish with White Sauce酱油嫩鸡Braised Chicken Poured Soy Sauce油焐脆皮鸭Crisp Duck Warmed-up with Oil莼菜氽塘鱼片Fried Snakehead Mullet with Water Shield 腐乳汁肉Braised Pork and Fat Duck三丝炒鸽松Fried Pigeon with Three Shreds炖武鸭Braised Wu Duck松子鸡Braised Hen with Pine Nut Kernel炖家野Braised Chicken and Pheasant芙蓉鸡片Diced Chicken with Egg White芦姜炒鸡片Fried Chicken Slices wiht Ginger醉蟹清炖鸡Braised Hen with Drinked Crab蜜饯捶藕Steamed Llotus Root with Sweetmeat淡菜皱纹肉Braised Pork with Mussel樱桃肉Braised Pork on Pig Rib银丝长鱼Braised Eel生麸肉圆Bran Pig Ham Ball冬瓜四灵Stewed White Gourd with Four Materials杏仁葛粉包Almond Kudzuvine Root Starch Ball宿迁猪头肉Suqian Hog Face鸡火鱼鲞Braised Chicken with Dried Yellow-Fin Tuna 白扒猴头Braised Houtou Mushroom三套鸭Three-nested Duck荷花白嫩鸡Water Lily Tender Chicken京葱牛方Braised Beef with Jing Shallot八宝鹌鹑Eight-treasure Quail炒铁雀头脯Fried Sparrows松子肉Braised Pork with Pine Nut火腿酥腰Ham and Pig Kidnet荷叶粉蒸鸡Steamed Chicken with lotus Leaf Powder蛋梅鸡Braised Chicken蜜汁火方Braised Ham with Honey将军过桥Braised Snakehead母油船鸭Braised Duck (on Boat)雪花豆腐Snow Flower Bean Curd米花鸡丁Diced Chicken with Rice清炖鸡孚Braised Chicken Leg春笋白拌鸡Braised Chicken Mixed with Bamboo Shoots 梁溪脆鳝Liangxi Crisp Eel香芋烧竹鸡Braised Common Partridge with Dasheen 清汤火方Clear Huofang Soup锅煎鳜鱼Fried Mandarin Fish with Lard荷花铁雀Lotus Sparrow大烧马鞍桥Braised Eel and Pork料烧鸭Braised Fat Roasted Duck富春鸡Fuchun Chicken酒凝金腿Steamed Ham with Wine清蒸刀鱼Steamed Saury羊方藏鱼Fish Wrapped in Mutton清炖兔子Braised Rabbit白汁乳狗Braised Litle Dog银芽黄鱼素翅Mungbean Sprout and Croaker饼子野鸭Braised Mallard Pord Cake镜箱豆腐Mirror Box Bean Curd还丝汤Eel Soup香炸银鱼Deep-fried Silvery Curp冬菇笋炖老豆腐Braised Bean Curd with Winner Mushroom and Bamboo Shoot糟扣肉Steamed Pork with Fragrant Grains太湖银鱼Taihu Silver Fish枣方肉Steamed Pork with Red Date豆苗山鸡片Diced Pheasant with Bean Sprouts虾仁拉丝蛋Shrimp and Eggs麻花野鸡Pretzel Pheasant藕粉圆子Lotus Root Powder Ball人参珠鸡Steamed Guinea Bird with Gensing烤炖鸭子Stewed Braised Duck掌上明珠Pearl in Hand香炸云雾Fried Shrimp with Yunwu Tea五子蒸鸡Streamed Chicken with Five-Seed生煎皈鱼Fried Ban Fish红烧沙光鱼Braised Shaguang Fish in Brown Sauce豆茸酿枇杷Streamed Loquat with Sweetened Bean Paste 扁大枯酥Big Crisp东坡狗肉Dongpuo Dog Meat平桥豆腐Pingqiao Bean Curd酥桔元Crisp Orange Pig Fat Meat Ball黄焖着甲风蹄Steamed Trotter清炖硕鸭Stewed Big Duck叉烧野鸡Barbecued Pheasant山鸡塌Saute Pheasant网油卷Lard Roll贡淡炖鸭Stewed Duck松子熏肉Smoked Pork with Pine Nut酱汁肉Pork with Sauce酱汁排骨Sparerib with Sauce炒虾蟹Fried Shrimp and Crab天下第一菜No.1 Dish贵妃鸡Guifei Chicken桃仁鸭方Duck with Peach Kernels金腿脊梅炖腰酥Stewed Pig Kidnet with Pork Fillet 仙鹤望金桥Crane Watching Gold Bridge。

江苏菜系：桂花糖醋蒜Sweet and Sour Garlic with Sweet Osmanthus红烧鲥鱼Braised Reeves Shad with Brown Sauce砂锅鲥鱼Stewed Reeves Shad in Marmite苦瓜鲥鱼Bitter Mellon and Reeves Shad冰糖排马面Braised Pig Head with Rock Sugar大煮干丝Boiled Shredded Dry Bean Curd巴鱼肺汤Barb Liver Soup葵花圆子Braised Streaky Pork in Shape of Sunflower拆烩野鸭Braised Mallard Piece鲍鱼鸡翼Abalone Chicken Wing腐皮肉卷Soya Milk Film Muscle Roll鸡茸干贝Chicken Mash Scallop青鱼甩水Herring Tail水晶肴肉Crystal Trotter拆骨掌翅Stewed Chicken Claw and Wing黄泥煨鸡Yellow Mud Roasted Chicken扬州煮干丝Boiled Yangzhou Dry Bean Curd Slices扒方肉Braised Square Streaky Pork酒蒸全鸡汤Stewed Whole Chicken Soup with Wine金钱肉Thin and Round Pork芝麻条Sesame Strip清汤金钱鱿鱼Stewed Sleeve-Fish with Yun Ham Slices清炖狼山鸡Braised Langshan Hen虫草炖牛鞭Steamed Pizzle with Aweto盐水虾Salted River Prawns美炸眉卷Fried Pork and Chicken Liver Roll虾米炒黄瓜Fried Cucumber with Shelled Shrimps长寿菜Longevity Dish锅烧肉Braised Steaky Pork拔丝楂糕Hawthorn Cake in Hot Toffee五丁鱼圆Fish Ball with Five Special Ingredients龙凤腿Braised Chicken Legs and Shelled Shrimps醋熘鳜鱼Briased Mandarin Fish Watered by Sweet and Sour Sauce 白酥鸡Crisp Chicken in White Sauce清烩鲈鱼片Braised Weever糖醋黄河鲤Braised Yellow River Carp in Sweet and Sour Sauce荷叶粉蒸肉Steamed Streaky Pork with Lotus Leaves霸王别姬Braised Turtle with Hen锅烧野鸭Fried Mallard葫芦虾蟹Shelled Shrimp and Crab in Shape of Calabash无锡肉骨头Wuxi Bone Meat水晶虾饼Crystal Shrimp Cake虎皮梳子肉Tiger-Line Braised Pork in Shape of Comb爆乌花Fried Cuttlefish Slices煮糟青鱼Boiled Herring with Savory Lees风鸡斩肉Stewed Feng Chicken Diamonds拆烩鲢鱼头Braised Chub Head爆氽Deep-fried Herring网包鳜鱼Stewed Mandarin in Lard砂锅菜核Braised Greengrocery Heart in Marmite拌鸡冠肚皮Deep-fried Pig Tripe跳竹蛏Fried Razor Shell炖菜核Braised Greengrocery Heart沛公狗肉Peigong Dog Meat佛手海蜇皮Jellyfish Skin in Shape of Fingered Citron 底松银肺Stewed Pig Lung Mixed with Jellyfish白炒刀鱼丝Fried Saury Slices彭城鱼丸Pengcheng Fish Balls红松鳜鱼Braised Mandarin Fish Like Korean Pine蛙式黄鱼Braised Yellow-Fin Tuna in Shape of Frog炝虎尾Quick-Fried Eel Tail椒雪肉片Potherb Mustard Pork Slices刺猬圆子Hedgepig Balls金陵盐水鸭Jinlin Salted Duck南林香鸭Nanlin Savory Duck滑炒虾仁Fried Shelled Shrimps如意笋Braised Bamboo Shoot美人肝Duck Liver鸡茸蛋Chicken Mash Egg三鲜脱骨鱼Fish without Bone荷花集锦炖Braised Multiple Materials松鼠鳜鱼Braised Mandarin Fish in Shap of Squirrel龙肝凤脑Fish Liver and Chicken Brain白汁鼋量Stewed Turtle with White Sauce白汁芦筋Braised Pig Hoof Tendon鸡瓜菜Fried Chicken Breast with Sweet Pickled Melon 糖醋活鲤鱼Active Carp with Sweet and Sour Sauce常熟叫化鸡Yellow Mud Roasted Chicken of Changshu 豆腐丝Wensi Bean Curd五味干丝Five Flavor Diced Bean Curd涟水鸡糕Lianshui Chicken Cake荷叶局鸡Roasted Fried Chicken with Lotus Leaf八宝鼋鱼Braised Turtle with Eight-Treasure百花酒焖肉Stewed Pork with Baihua Wine酱方Yipin Meat五柳青鱼Wuliu Herring叉烤酥方Grilled Pord with Fork灌蟹鱼圆Crab Powder Fish Ball金陵圆子Jinlin Ball蝴蝶烩鳝Braised Eel with Pig’Butterfly Bone甫里鸭羹Puli Duck Soup香菜梗炒肚丝Fried Diced Pig’s Stomach with Caraway Straw野鸭菜饭Mallard Rice烧鸭干丝Shredded Dried Bean Curd with Braised Duck Fried夜来香氽鸡片Deep-Fried Chicken Slices with Evening Primrose鸡粥菜心Fried Greengrocery Heart with Chicken Porridge椒盐塘鱼片Diced Snakehead Mullet covered by Bunge Prickly Ash and Salt Powder 菊叶玉板Fried Chrysanthemum with Bamboo Shoot and Ham桂花糖大栗Boiled Chestnut with Sweet-scented Osmanthus鏊锅油鸡Stewed Chicken in Marmite八宝酿香瓜Steamed Muskmelon with Eight-Treasures白汁回鱼Hui Fish with White Sauce酱油嫩鸡Braised Chicken Poured Soy Sauce油焐脆皮鸭Crisp Duck Warmed-up with Oil莼菜氽塘鱼片Fried Snakehead Mullet with Water Shield腐乳汁肉Braised Pork and Fat Duck三丝炒鸽松Fried Pigeon with Three Shreds炖武鸭Braised Wu Duck松子鸡Braised Hen with Pine Nut Kernel炖家野Braised Chicken and Pheasant芙蓉鸡片Diced Chicken with Egg White芦姜炒鸡片Fried Chicken Slices wiht Ginger醉蟹清炖鸡Braised Hen with Drinked Crab蜜饯捶藕Steamed Llotus Root with Sweetmeat淡菜皱纹肉Braised Pork with Mussel樱桃肉Braised Pork on Pig Rib银丝长鱼Braised Eel生麸肉圆Bran Pig Ham Ball冬瓜四灵Stewed White Gourd with Four Materials杏仁葛粉包Almond Kudzuvine Root Starch Ball宿迁猪头肉Suqian Hog Face鸡火鱼鲞Braised Chicken with Dried Yellow-Fin Tuna白扒猴头Braised Houtou Mushroom三套鸭Three-nested Duck荷花白嫩鸡Water Lily Tender Chicken京葱牛方Braised Beef with Jing Shallot八宝鹌鹑Eight-treasure Quail炒铁雀头脯Fried Sparrows松子肉Braised Pork with Pine Nut火腿酥腰Ham and Pig Kidnet荷叶粉蒸鸡Steamed Chicken with lotus Leaf Powder蛋梅鸡Braised Chicken蜜汁火方Braised Ham with Honey将军过桥Braised Snakehead母油船鸭Braised Duck (on Boat)雪花豆腐Snow Flower Bean Curd米花鸡丁Diced Chicken with Rice清炖鸡孚Braised Chicken Leg春笋白拌鸡Braised Chicken Mixed with Bamboo Shoots梁溪脆鳝Liangxi Crisp Eel香芋烧竹鸡Braised Common Partridge with Dasheen清汤火方Clear Huofang Soup锅煎鳜鱼Fried Mandarin Fish with Lard荷花铁雀Lotus Sparrow大烧马鞍桥Braised Eel and Pork料烧鸭Braised Fat Roasted Duck富春鸡Fuchun Chicken酒凝金腿Steamed Ham with Wine清蒸刀鱼Steamed Saury羊方藏鱼Fish Wrapped in Mutton清炖兔子Braised Rabbit白汁乳狗Braised Litle Dog银芽黄鱼素翅Mungbean Sprout and Croaker饼子野鸭Braised Mallard Pord Cake镜箱豆腐Mirror Box Bean Curd还丝汤Eel Soup香炸银鱼Deep-fried Silvery Curp冬菇笋炖老豆腐Braised Bean Curd with Winner Mushroom and Bamboo Shoot 糟扣肉Steamed Pork with Fragrant Grains太湖银鱼Taihu Silver Fish枣方肉Steamed Pork with Red Date豆苗山鸡片Diced Pheasant with Bean Sprouts虾仁拉丝蛋Shrimp and Eggs麻花野鸡Pretzel Pheasant藕粉圆子Lotus Root Powder Ball人参珠鸡Steamed Guinea Bird with Gensing烤炖鸭子Stewed Braised Duck掌上明珠Pearl in Hand香炸云雾Fried Shrimp with Yunwu Tea五子蒸鸡Streamed Chicken with Five-Seed生煎皈鱼Fried Ban Fish红烧沙光鱼Braised Shaguang Fish in Brown Sauce豆茸酿枇杷Streamed Loquat with Sweetened Bean Paste扁大枯酥Big Crisp东坡狗肉Dongpuo Dog Meat平桥豆腐Pingqiao Bean Curd酥桔元Crisp Orange Pig Fat Meat Ball黄焖着甲风蹄Steamed Trotter清炖硕鸭Stewed Big Duck叉烧野鸡Barbecued Pheasant山鸡塌Saute Pheasant网油卷Lard Roll贡淡炖鸭Stewed Duck松子熏肉Smoked Pork with Pine Nut酱汁肉Pork with Sauce酱汁排骨Sparerib with Sauce炒虾蟹Fried Shrimp and Crab天下第一菜No.1 Dish贵妃鸡Guifei Chicken桃仁鸭方Duck with Peach Kernels金腿脊梅炖腰酥Stewed Pig Kidnet with Pork Fillet 仙鹤望金桥Crane Watching Gold Bridge。

苏菜即江苏菜.它起始于南北朝、唐宋时,当时经济发展,推动饮食业的繁荣,苏菜成为“南食”两大台柱之一.明清时期,苏菜南北沿运河、东西沿长江的发展更为迅速.沿海的地理优势扩大了苏菜在海内外的影响.苏菜由扬州菜、南京菜、苏州菜、镇江菜组成.其味清鲜,咸中稍甜,注重本味.在国内外享有盛誉.江苏为鱼米之乡,物产丰饶,饮食资源十分丰富.著名的水产品有长江三鲜（鲟鱼、刀鱼、鲴鱼）、太湖银鱼、阳澄湖清水大闸蟹、南京龙池鲫鱼以及其它众多的海鲜品.优良佳蔬有太湖莼菜、淮安蒲菜、宝应藕、板栗、鸡头肉、茭白、冬笋、荸荠等.名特产品有南京湖熟鸭、南通狼山鸡、扬州鹅、高邮麻鸭、南京香肚、如皋火腿、靖江肉脯、无锡油面筋等.江苏菜的特点是：用料广泛,以江河湖海水鲜为主；刀工精细,烹调方法多样,擅长炖焖煨焐；追求本味,清鲜平和；菜品风格雅丽,形质均美.江苏菜以重视火候、讲究刀工而著称,尤擅长炖焖煨焐,著名的“镇扬三头”（扒烧整猪头、清炖蟹粉狮子头、拆烩鲢鱼头）、“苏州三鸡”（叫花鸡、西瓜童鸡、早红桔酪鸡）以及“金陵三叉”（叉烤鸭、叉烤桂鱼、叉烤乳猪）都是其代表之名品.江苏菜式的组合亦颇有特色.除日常饮食和各类筵席讲究菜式搭配外,还有“三筵”具有独到之处.其一为船宴,见于太湖、瘦西湖、秦淮河；其二为斋席,见于镇江金山、焦山斋堂、苏州灵岩斋堂、扬州大明寺斋堂等；其三为全席,如全鱼席、全鸭席、鳝鱼席、全蟹席等等.著名的菜肴有：清汤火方鸭包鱼翅水晶肴蹄松鼠桂鱼西瓜鸡盐水鸭清炖甲鱼鸡汁煮干丝鸡汁煮干丝[美食中国] 此菜干丝绵软,色彩美观、清鲜爽口,饶有风味,为扬州传统名菜.Huai-Yang Cuisine Huai-Yang Cuisine originated from the Pre-Qin Period (221-206BC),became famous during the Sui (581-618) and Tang (618-907) Dynasties,and was recognized as a distinct regional style during the Ming (1368-1644) and Qing (1644-1911) Dynasties.This cuisine includes dishes from Huai'an,Yangzhou,Suzhou,and Shanghai.Raw materials of Huai-Yang dishes include fresh and live aquatic products.The carving techniques are delicate,of which the melon carving technique is especially well-known.The flavor of Huai-Yang cuisine is light,fresh and sweet.If Shandong cuisine is characterized by stirring and frying over a hot fire,Huai-Yang cuisine is characterized by stewing,braising,and steaming over a low fire for a long time.Famous dishes cooked this way are chicken braised with chestnuts,pork steamed in lotus leaf,duck stewed with eight treasures,meatballs with crab meat in Yangzhou style,and butterfly sea cucumber (sea cucumber cut into butterfly shapes and cooked with flavorings).Other famous dishes include stewed crab with clear soup,long boiled dry shredded meat,crystal meat,squirrel with mandarin fish,Sauteed Eel Shreds and Liangxi crisp eel.The vegetarian banquet is a special feature of Huai-Yang cuisine,and the vegetarian dishes in Beijing cuisine are mostly variants of Huai-Yang cuisine.Huai-Yang snacks and refreshments are exquisite,such as boiled,shredded,dried bean curd; steamed dumplings with minced meat and gravy; steamed meat dumplings with dough gathered at the top.。

The Delicacies of Jiangsu Cuisine: A Taste of Historicaland Geographical RichnessNestled within the fertile regions of China's eastern coast, Jiangsu province boasts a cuisine that reflects its unique historical and geographical heritage.Known as "Su Cai," this cuisine has a history that spans thousands of years, evolving over time to incorporate various cooking techniques and ingredients, while preserving its original flavors and textures.Historical and Geographical BackgroundJiangsu, known for its prosperous waterways and fertile land, has been a cultural and economic hub for centuries. Its rich agricultural produce, including rice, wheat, fruits, and vegetables, provides a bounty of fresh ingredients for Su Cai chefs to experiment with. Additionally, the province's proximity to the sea has given Su Cai a distinct seafood flavor, with crab, shrimp, and fish being commonly used ingredients.Famous Dishes and Flavors1.Songshu Fish: This dish is a testament to Su Cai's mastery ofsweet and sour flavors. The fish is deep-fried to perfection, coated in a sweet and sour sauce, resulting in a crispy exterior and tender interior.2.Duck Blood Fan Soup: A traditional winter dish, it combinesduck blood with tender noodles in a rich and flavorful broth.The dish is both nourishing and comforting.3.Crab Shell Yellow Burnt Cake: This unique dessert is madefrom crab shells, filled with sweet red bean paste, and covered in a layer of crispy yellow crust. It's a delicious blend of sweet and savory.Cooking TechniquesSu Cai chefs are masters of several unique cooking techniques, such as sweet and sour, braising, and stewing. These techniques allow them to perfectly balance flavors, retain nutrients, and create dishes that are both visually appealing and tasty.ConclusionJiangsu cuisine, with its rich history, geographical uniqueness, and diverse array of dishes, offers a taste of China's cultural heritage. Its combination of sweet, sour, and savory flavors, along with its emphasis on freshness and nutrition, makes it a cuisine that is enjoyed by people from all over the world.。

简单介绍江苏菜英文作文英文：Jiangsu cuisine, also known as Su cuisine, is one of the eight traditional Chinese cuisines and is known for its delicate and light flavors. It originated from the Jiangsu province in Eastern China and has a long history dating back to ancient times. Jiangsu cuisine is characterized by its emphasis on the freshness of ingredients, meticulous cooking techniques, and elegant presentation.One of the most famous dishes in Jiangsu cuisine is "Squirrel-shaped Mandarin Fish" (松鼠鳜鱼), which is a deep-fried fish with a sweet and sour sauce. The fish is skillfully cut into a pattern that resembles a squirrel's tail, hence the name. Another popular dish is "Beggar's Chicken" (叫花鸡), which is a whole chicken stuffed with herbs and wrapped in lotus leaves before being baked to perfection.In addition to these iconic dishes, Jiangsu cuisine also includes a wide variety of soups, seafood, and snacks. For example, "Lion's Head" (狮子头) is a meatball dish made from pork, and "Yangzhou Fried Rice" (扬州炒饭) is a flavorful fried rice dish with shrimp, ham, and eggs.Jiangsu cuisine is often associated with the phrase "su zhe cai xin" (苏浙菜心), which means "the heart of Jiangsu and Zhejiang cuisine." This reflects the close culinary connection between the two neighboring provinces. The cuisine is also known for its use of freshwater ingredients such as fish, shrimp, and crab, as well as its emphasis on the harmony of colors, aromas, and tastes in each dish.Overall, Jiangsu cuisine is a true reflection of the region's refined and elegant culture. Its emphasis on quality ingredients and precise cooking techniques has made it a favorite among food enthusiasts both in China and around the world.中文：江苏菜，又称苏菜，是中国八大菜系之一，以其精致淡雅的口味而闻名。

八大菜系中英文对照版中国的八大菜系与英文翻译中国自古就是一个拥有丰富饮食文化的国家，不同地区的菜系各具特色，味道各异。

中国的八大菜系被视为中国饮食文化的代表，它们是鲁菜、川菜、粤菜、苏菜、闽菜、浙菜、湘菜和徽菜。

下面将为大家介绍这些中国的八大菜系，并附上相应的英文翻译。

一、鲁菜（Shandong Cuisine）鲁菜，又称山东菜，是中国最著名的菜系之一，以山东地区为代表。

鲁菜讲究色、香、味的协调，注重原料的新鲜和烹调技巧的精湛。

主要特点是烹调方法多样，口味咸鲜，选料注重，制作讲究，炒、爆、炸、煮等技法熟练。

在中式烹饪中占有很重要的地位。

二、川菜（Sichuan Cuisine）川菜，又称川菜，是中国四大菜系之一，以四川地区为代表。

川味重油辣麻，以辣椒、花椒为主要调味料，口感鲜香麻辣，味道浓重，善于烹饪红烧、烧烤、干锅等菜肴。

三、粤菜（Cantonese Cuisine）粤菜，又称广东菜，以广东地区为代表。

粤菜讲究选料新鲜、制作精细，烹调技巧高超，口味清淡，口感鲜嫩，清淡鲜爽，色香味俱佳，被誉为中式烹饪之魁。

四、苏菜（Jiangsu Cuisine）苏菜，又称淮扬菜，以江苏地区为代表。

苏菜品种丰富，风味独特，以刀工精细，火工灵活，原汁原味见长，擅长烹调清蒸、红烧、炒、炸等烹调方法，口感鲜嫩。

五、闽菜（Fujian Cuisine）闽菜以福建地区为代表，是中国特色的一种菜系。

闽菜注重海鲜的烹调，食材新鲜，口味清淡，烹饪方法多样，尤其擅长海鲜的烹调，口感鲜嫩，清香爽口。

六、浙菜（Zhejiang Cuisine）浙菜，又称川菜，以浙江地区为代表。

浙菜清淡鲜香，以海鲜为主，注重鲜、嫩、淡、脆之味，注重保持菜品的本色，烹调技巧精湛，被誉为“中国菜中的山珍海味”。

七、湘菜（Hunan Cuisine）湘菜，又称湖南菜，以湖南地区为代表。

湘菜以酸辣咸鲜为主要口味，以辣椒、蒜、姜等为调味料，色香味俱佳，口感鲜甜。