鲍鱼
Abalone
每只
Per piece 原只4头南非干鲍 1180.00 Whole south African abalone (4 abalones per half kg )
原只6头南非干鲍 880.00 Whole south African abalone (6 abalones per half kg )
原只8头南非干鲍 480.00 Whole south African abalone (8 abalones per half kg )
原只10头南非干鲍 408.00 Whole south African abalone (10 abalones per half kg )
原只12头南非干鲍 368.00 Whole south African abalone (12 abalones per half kg )
原只中东22头吉品鲍 680.00 Whole Middle East abalone (22 abalones per half kg )
原只澳洲海皇鲍320.00 Whole Australia abalone
鲍鱼仔捞饭(咸) 42.00 Braised baby abalone with rice (Salt)
做法任选：老蚝皇焗，蚝皇片，黄焗，冰镇芥辣，XO酱炒，煲粥
Choose your way of preparation: braised in oyster sauce, braised, braised in superior sauce, iced served with wasabi and
soya sauce, stir-fried with OX sauce or with congee
每位
Per person 龙皇太子鲍(堂做) (咸鲜) 58.00 Braised baby abalone with shrimp balls and scallops (Salt)
鲍汁扒三宝(堂做) (每位) 38.00 Braised baby abalone and scallop with abalone sauce (Per person)
蜜汁煎焗法国鹅肝(堂做) (每位) (咸香) 128.00 Braised goose liver with honey sauce (Per pieces)
京葱红酒牛月展肉(堂做) (每位) (咸) 26.00 Pan-fried beef tenderloin with shallot and red wine (Per person) (Salt)
鲍汁百灵菇(堂做) 36.00 Stewed wild mushrooms in abalone sauce
鲍汁日本花菇(堂做) 26.00 Stewed Japanese mushrooms in abalone sauce
鱼翅
Shark’s Fin
每位
Per person 海虎翅 428.00 “Hai Hu” shark’s fin
金钩翅 368.00 “Jin Gou” shark’s fin
五羊片翅 348.00 “Wu Yang Pian” shark’s fin
牙拣翅 268.00 “Ya Jian” shark’s fin
以上鱼翅做法任选：港式红烧，香浓鲍汁捞，潭府黄汤，泰式酸辣，木瓜炖，
香芒汁凉拌，金汤，菜胆炖…
The above shark’s fin served with your choice of cooking style: braised, braised with abalone sauce, “Tanfu” style, hot and sour “Thailand” style, double boiled with papaya or cold with mango sauce, emperor stock, poach
with vegetable…
每位
Per person 极品鲍参翅肚羹(咸) 138.00 Braised shark’s fin with sliced abalone and fish maw (Salt)
鱼翅捞饭(咸) 88.00 Poached shark’s fin with rice (Salt)
燕窝
Bird’s Nest
每位
Per person 印尼极品官燕盏 488.00 Indonesia superior bird’s nest
印尼极品血燕盏 498.00 Indonesia superior blood bird’s nest
一级官燕 368.00 Superior bird’s nest
一级燕窝 308.00 Bird’s nest
精品燕窝 308.00 Fragmentary bird’s nest
以上燕窝做法任选：木瓜炖、高汤红烧、黄汤烩、果汁烩?
The above shark’s fin served with your choice of cooking style: double boiled with
Papaya, braised in superior sauce, braised or braised with juice?
辽参
Sea Cucumber
每位
Per person 鲍汁扣原条辽参(咸) 148.00 Stewed sea cucumber with superior sauce (Salt)
葱烧原条辽参(咸) 148.00 Braised whole sea cucumber with shallots (Salt)
日本花菇扣辽参(咸) 158.00 Stewed sea cucumber with Japanese mushrooms (Salt)
鲍汁虾球小辽参(咸鲜) 78.00 Stewed small sea cucumber with shrimp (Salt)
原条小辽参沾酱(咸鲜) 68.00 Stewed small sea cucumber with bean past (Salt)
例份
Portion 葱烧辽参(咸) 218.00 Braised sea cucumber with shallots (Salt)
泰式辣汁烧辽参(咸微辣) 208.00 Braised sea cucumber with chili (Salt and chilli)
双菇香烧辽参(咸) 178.00 Braised sea cucumber with mushrooms (Salt)
雪蛤
Harsmar
每位
Per person 木瓜炖雪蛤(甜) 78.00 Doubled boiled harsmar with papaya（sweet）
鲍汁烩雪蛤(咸) 68.00 Doubled boiled harsmar with abalone sauce（salt）
红烧雪蛤(咸) 68.00 Braised harsmar in superior stock（salt）
海皇烩雪蛤(咸) 88.00 Doubled boiled harsmar with seafood（salt）
锦绣鲜果雪蛤羹(甜) 68.00 Double boiled harsmar with seasonal fruits（sweet）
海鲜刺身
Seafood Sashimi
澳洲活鲍鱼刺身（冰鲍做法提前半天预定）
Live Australian abalone sashimi (booking advance half day)
加拿大象拔蚌刺身
Canadian geoduck clam sashimi
澳洲龙虾刺身
Australian lobster sashimi
顺德公蟹生
Live crab “Shunde Gong” style
红花蟹（潮式冻食提前半天预定）
Crab (booking advance half day)
以上海鲜价格按时价收费
The above seafood is charged according to the seasonal price
例份
Portion
日本青鱼刺身88.00 Japanese black carp sashimi
冰镇鲍鱼菇 78.00 Iced abalone mushrooms
三品刺身拼盘148.00 Salmon, North Pole clam sashimi
芥辣凉木耳 48.00 Cold edible fungus with mustard
冰粒芥兰 42.00 Boiled kale served with wasabi and soya sauce
特色凉菜
Special Cold Dishes
例份
Portion 风味叽菇 18.00 Stir mushroom with salt
糖醋萝卜苗15.00 Sweet and sour wild vegetables
香葱黄瓜泡辣椒 18.00 Shallot and cucumber with pepper in soya sauce (Chilli)
凉拌纯木耳32.00 Cold fungus with sesame oil
菠菜粉丝虾皮15.00 Spinach and dry shrimp with glass noodles
五彩拉皮 22.00 Bean jelly with assorted shredded vegetables
香醋萝卜拌蜇头32.00 Turnip and jellyfish head with vinegar
蒜香腌茄子 16.00 Preserved eggplant with garlic
麻辣牛肚丝 28.00 Shredded OX-belly with spicy (Chilli)
泰式素虾仁 20.00 Stir shrimp Thai style
菜心毛豆 15.00 Stir green bean with vegetable
辣拌大豆芽 15.00 Stir bean sprout with chilli
烤肉拌干丝 28.00 Barbecued pork with dried bean curd
五彩牛套肠25.00 Beef sausage with shredded cucumber
盐爆花生15.00 Stir-fried peanuts with salt
枸杞山野菜 18.00 Wild vegetable and Chinese herbs
白切东山羊26.00 Cold cut lamb with ginsen sauce
红油墨鱼片28.00 Sliced cuttlefish with wasabi and soya sauce
蒜泥白肉26.00 Sliced pork with garlic
炝拌三丝 15.00 Stir shredded potato and turnip with bamboo shoot (Chilli)
烧味及冷盘
Barbecued and Marinated Cold Platter
例份
Portion
金牌全体乳猪(需提前一天预定) 680.00 Roasted whole suckling pig (Booked one day advance)
至尊深井烧鹅38.00 Roasted duck “Shenjing” style
鸿运烧味拼盘 78.00 Roasted suckling pig and barbecued meat combination
锦绣卤水拼盘68.00 Marinated meat combination
秘制叉烧 28.00 Barbecued pork with honey sauce
蒙古拌烤羊肉 26.00 Stir lamb meat with chili and cumin
卤水猪肚 28.00 Marinated pig’s intestines
卤水豆腐 18.00 Marinated bean curd
半只
half piece 南京巧手盐水鸭42.00 Salted duck “Nanjing” style
白切三黄鸡68.00 Cold cut “ShanHuang” chicken
金牌手撕盐焗鸡68.00 Poached chicken with salt
每只
whole piece 玫瑰豉油皇乳鸽 38.00 Steamed pigeon with bean sauce
滋补靓汤
Soups
每位
Per person 极品佛跳墙（提前一天预定） 3800.00 Double boiled assorted seafood (Booking one day advance)
深海螺头炖三宝68.00 Double boiled conch with fish maw
滋补炖甲鱼 46.00 Double boiled turtle with Chinese herbs
瑶柱津胆炖翅群 58.00 Double boiled shark’s fin with conpoy and Chinese cabbage
洋参鲍鱼仔炖竹丝鸡48.00 Double boiled baby abalone and silk chicken with ginseng
高汤鱼肚虾丸 28.00 Boiled shrimp balls with fish maw
龙凤鲍丝羹 48.00 Double boiled shrimps with chicken and shredded abalone
金汁素佛跳墙38.00 Double boiled assorted mushroom with emperor stock
凉瓜上汤虾仁 28.00 Boiled bitter melon and shrimp with emperor stock
西湖牛肉羹12.00 Minced beef broth with egg and fresh coriander
海鲜酸辣羹16.00 Hot and sour soup with seafood
当日明火靓汤 12.00 Soup of the day
特色小炒
Special Dishes
例份
Per portion 鲍汁百花酿鱼肚(咸鲜) 78.00 Steamed shrimp meat and fish maw (Salt)
鲍汁响螺片(咸) 38.00 Braised sliced conch with abalone sauce (Salt)
鲜果沙律凤尾虾(咸脆) 88.00 Deep-fried shrimps with shredded potato (Salt)
竹网农家虾(咸香) 56.00 Deep-fried shrimps with shallot (Salt)
咕噜金瓜虾球(酸甜) 68.00 Sweet and sour shrimp balls with pumpkin (Sweet and sour)
香葱芙蓉虾(咸) 68.00 Stir-fried shrimps with green shallots (Salt)
XO酱鲜虾蒸豆腐 38.00 Steamed bean curd with shrimps and XO sauce
碧绿墨鱼丸(咸鲜) 29.00 Stir-fried cuttlefish ball with spinach juice (Salt)
蒜香金钱鳝片(咸香) 58.00 Deep-fried sliced eel with garlic (Salt)
蒜香珍珠骨(咸香) 38.00 Deep-fried pork spare ribs with garlic (Salt)
竹网香酥银鳕鱼(咸香) 148.00 Deep-fried cod fish (Salt)
蒜香蒸银鳕鱼(咸) 138.00 Steamed cod fish with garlic (Salt)
人民币标价并加收15%附加费
All Prices are in RMB and Subject to 15% Surcharge
吉列斑块(咸香) 68.00 Deep-fried garoupa with lemon sauce (Salt)
云豆丝爆炒鳝柳(咸) 38.00 Stir-fried strain bean with eel (Salt)
翡翠滑鱼丝(咸) 48.00 Sauteed grass carp with broccoli (Salt)
雪里红鲜鱿(咸) 36.00 Sauteed snow vegetable with squid and chili (Salt)
姜芽香菠炒鸭片(咸酸) 28.00 Stir-fried sliced duck with pineapple and ginger (Salt and sour)
茶树菇烧汁牛爽肉(咸微甜) 32.00 Stir-fried sliced beef with mushroom (Salt and sweet)
荷香山椒蒸牛仔肉32.00 Steamed beef with wild green pepper
黑椒汁蜜豆炒肥牛(咸) 38.00 Stir-fried sliced beef with black pepper sauce (Salt)
红酒蜜椒牛柳条(咸) 42.00 Stir-fried beef fillet with honey pepper and red wine (Salt)
家乡牛柳条(咸爽) 28.00 Stir-fried shredded beef fillet with vegetables (Salt)
竹叶蒸排骨(每件) (咸香) 8.00 Steamed pork spare ribs with bamboo leaf (Per piece)
珍珠笋辣炒肉松 30.00 Stir-fried minced pork with bamboo shoot
人民币标价并加收15%附加费
All Prices are in RMB and Subject to 15% Surcharge
香辣双腰 68.00 Stir-fried pork kidney with macadamia nuts and chilli
四川回锅肉32.00 Double cooked sliced pork with green pepper and black beans
重庆水煮鱼(每斤) 35.00 Poached grass carp with chili oil (Per 500g)
川味香辣青虾68.00 Fried shrimp with spicy
辣参羊仔肉32.00 Stir-fried lamb with ginsen
香辣鹿筋48.00 Spicy deer’s tendon
大蒜煎血肠(咸) 32.00 Pan-fried pork blood with garlic (Salt)
毛家红烧肉38.00 Braised pork “Mao jia” style
鱼香肉丝 26.00 Sauteed shredded pork in spicy sauce
鲍汁小羊腿(每只) (咸) 38.00 Braised lamb leg with abalone sauce (Per piece) (Salt)
五花肉炖大白菜豆腐28.00 Stewed pork with Chinese cabbage and bean curd
酸菜白肉血肠 28.00 Stewed preserved cabbage with sliced pork and pork blood
人民币标价并加收15%附加费
All Prices are in RMB and Subject to 15% Surcharge
锅仔、铁板煲煲留香
Clay Pot and Sizzling
例份
Portion 上汤银丝海鲜蔬菜42.00 Boiled bean sprout with seafood and vegetables
锅仔百花鱼肚68.00 Stewed fish maw with shrimps and vegetables
锅仔萝卜丝翅汤浸侧鱼48.00 Boiled crucian carp with white turnip
锅仔菌菇骨髓 42.00 Stewed beef marrow with mushrooms
豉汁凉瓜斑块煲68.00 Stewed garoupa and bitter melon
鱼香茄子煲28.00 Stewed eggplant with minced pork in chili sauce
海鲜珍菌煲68.00 Stewed mushroom with seafood
客家梅菜扣肉煲 38.00 Stewed pork with preserved vegetable
铁板干葱豆豉鸡 38.00 Sizzling shallot with chicken in black bean sauce
铁板烧汁菌菇32.00 Sizzling mushroom with barbecued sauce
铁板泰式鱼松双冬48.00 Sizzling fish meat with winter melon and winter mushroom
铁板黑椒牛仔骨 38.00 Sizzling beef gristle with black pepper sauce
田园蔬菜
Pastoral Vegetables
例份
Portion 金华鸡汤扒时蔬 32.00 Poached seasonal vegetables and ham with chicken broth
鲍汁娃娃菜36.00 Braised baby cabbage with abalone sauce
鲍汁萝卜丝32.00 Braised shredded turnip with abalone sauce
苋芥鱼滑酿藕片 32.00 Stir-fried lotus root stuff with fish meat
蒜茸蒸娃娃菜28.00 Steamed baby cabbage with garlic
虾干蒸芥兰35.00 Steamed kale with dried shrimps
西芹百合炒银杏25.00 Fried celery and lily with silver apricot
榄菜肉松干煸四季豆 22.00 Stir-fried string bean and pork meat
人民币标价并加收15%附加费
All Prices are in RMB and Subject to 15% Surcharge
虾干炒三菇35.00 Fried dried shrimps with mushrooms
鲜芦笋炒百灵菇 58.00 Stir-fried asparagus with wild mushrooms
椒盐甘香茶树菇28.00 Deep-fried mushrooms with pepper and salt
香椿小豆腐 20.00 Stir-fried bean curd with wild vegetable
麻婆豆腐22.00 Braised bean curd with minced pork in spicy sauce
榄菜海米 28.00 Fried preserved vegetables with dried shrimps
豉油皇灼木耳 32.00 Poached fungus with Soya sauce
时令蔬菜（清炒、蒜茸、白灼、上汤） 20.00 Seasonal vegetables (sautéed, sautéed with garlic, poached, in superior stock)
人民币标价并加收15%附加费
All Prices are in RMB and Subject to 15% Surcharge
精致主食
Rice and Noodles
例份
Portion 虾皇扬州炒饭 42.00 Fried rice with barbecued pork cubes and shrimps
泰式咖喱炒饭 38.00 Fried rice with curry
干炒牛河 28.00 Fried rice noodles with sliced beef and chives
凤凰炒河粉 22.00 Fried rice noodles with egg
鲍汁草菇韭王捞伊面(每位) 12.00 Stewed “E-Fu” noodles with mushrooms and abalone sauce (per person)
上汤手擀面(每位) 12.00 Braised noodles in superior stock (per person)
三鲜水饺(每打) 28.00 Boiled dumpling stuffed with pork and mixed vegetables (twelve pieces)
五宝素蒸饺(半打) 20.00 Steamed dumpling filled with assorted mushrooms (Six pieces)
三鲜蒸饺(每打) 28.00 Steamed dumpling stuffed with pork and mixed vegetables (twelve pieces)
芥菜海蛰饺(半打) 18.00 Steamed dumpling filled with jellyfish and vegetables (Six pieces)
金牌葱油大饼(每张) 18.00 Pan-fried pan cake with shallot (Per piece)
韭菜合子(每个) 3.00 Pan-fried dumpling with chives (Per piece)
三鲜疙瘩汤(每窝) 20.00 Noodle soup with seafood (Per portion)
珍珠小汤圆（碗）12.00 Sweet Glutinous Ball (Per bowl)
人民币标价并加收15%附加费
All Prices are in RMB and Subject to 15% Surcharge
广式点心
Dim Sum
洲际虾饺皇（4粒） 28.00 Steamed shrimps dumpling “Inter Continental” style（Four pieces）
蟹籽烧麦黄（4粒） 24.00 Steamed Sao Mai with crab roe（Four pieces）
家乡咸水饺（3粒） 12.00 Deep-fried dumpling filled with barbecued pork and mushroom（Three pieces）
花城酥皮蛋挞（3粒） 12.00 Egg tartlet（Three pieces）
松花叉烧酥（3粒） 12.00 Baked barbecued pork puff with sesame seeds（Three pieces）
飘香榴莲酥（3粒） 12.00 Baked durian puff（Three pieces）
叉烧餐包仔（3粒） 12.00 Baked bun filled with barbecued pork （Three pieces）
广式小笼包（4粒）18.00 Steamed bun filled with minced pork（Four pieces）
蚝皇叉烧包（3粒）10.00 Steamed bun filled with barbecued pork（Three pieces）
时菜牛肉球（3粒） 12.00 Steamed beef ball with vegetable（Three pieces）
珍珠糯米鸡（2粒） 18.00 Steamed chicken and glutinous rice in lotus leaf（Two pieces）
豉汁蒸凤爪 12.00 Steamed chicken feet with black bean sauce
蒜茸蒸排骨 12.00 Steamed pork spare ribs with garlic
皮蛋咸肉粥 10.00 Boiled congee with preserved egg and salty egg
香茜鱼片粥 10.00 Boiled congee with sliced fish
生滚牛肉粥 10.00 Boiled congee with beef
第一部分Concept HDL第二部分Allegro 菜单栏 文件、编辑、察看、器件、连线、文本、模块、组、显示、PSpice、工具、窗口、帮助1．文件菜单 原菜单中文菜单说明 新建 打开 关闭 保存 另存为 保存所有 保存层 转换 恢复 移动 编辑页和符号下一层菜单见下表 编辑层同上 返回 改变组件设置启动的工具 察看搜索栈 物理输出进行封装并输出 物理输入从Allegro导入 IFF输入导入IFF文件 打印设置 打印预览 打印输出可输出原理图 退出 注：若菜单中的说明项为空，则表示不不需要说明或说明项与中文菜单相似。以下相 下一页 前一页 转向 加入新页 下一层 上一层
撤销 重做 移动 复制 复制所有 重复复制 排列 删除 颜色 分割 镜像 翻转 旋转 模块顺序 画弧 画圆 3．察看菜单 放大矩形范围 放大到满屏 放大 缩小 按比例放大 上移 下移 左移 右移 预览 网格设定 状态条 错误信息条 控制窗口 数据栏 工具栏
添加器件 替换器件 改变版本可改变器件符号的显示类 型 修改 部分可设置器件在封装中的位 置 交换针脚 删除 5．连线菜单 连线需要从一点画到另一点 连线点击两点自动连线 添加信号名 添加总线名 连结总线 设定总线参数 画点 连线加粗 连线减细 设置连线的图案 6．文本菜单 特性设置 习惯设置 器件赋值可对电阻电容等进行赋值 理性文本 设置端点的名称 添加注释 打开文本文档 设置字体大小 放大 缩小 交换 重新连结 特性显示下一层菜单如下
显示名称 显示值 两样都显示 不可见 7．模块菜单 添加 重命名 扩展 连线 连线 添加针脚 重命名针 删除针脚 移动针脚 输入针脚 输出针脚 双向针脚 8．组菜单 创建组下一层菜单在下表 设定当前组 显示组的内容 移动 复制 复制全部 设置复制个数 设置文字大小 改变注释 删除 设定颜色 激活 器件 特性显示 矩形框内创建为一组 多边形框内创建为一组 用表达式创建 下一个
AE菜单中英文对照表
AE效果中英文对照表 CC Ball Action（小球状粒子化，在Simulation菜单中出现) CC Bender（层卷曲效果，不错，在Distort菜单中出现） CC Bend It（区域卷曲效果，在Distort菜单中出现） CC Blobbylize（融化效果，在Distort菜单中出现） CC Bubbles（气泡效果，不错，在Simulation菜单中出现） CC Burnfilm（胶片烧灼效果，在Stylize菜单中出现） CC Color Offset（RGB色谱调节，在Image Control菜单中出现） 【 CC Composite（对自身进行混合模式处理，不错，在Channel菜单中出现） CC Cylineder（圆柱体贴图，在Perspective菜单中出现） CC Drizzle（雨打水面效果，在Simulation菜单中出现） CC Flo Motion（两点收缩变形，在Distort菜单中出现） CC Force MotionBlur（强力运动模糊，在Time菜单中出现） CC Glass（玻璃透视效果，好，在Stylize菜单中出现） CC GlassWipe（融化过渡，酷，在Transition菜单中出现） CC Glue Gun（喷胶效果，在Render菜单中出现） CC Griddler（网格状变形，在Distort菜单中出现） CC GridWipe（纺锤形网格过渡，在Transition菜单中出现） CC Hair（毛发生成器，较慢，在Simulation菜单中出现） ~ CC Image Wipe（亮度过渡，类似AE自带的Transition/Gradient Wipe，在Transition菜单中出现） CC Jaws（锯齿状过渡，在Transition菜单中出现） CC Kaleida（不错的万花筒效果，在Stylize菜单中出现） CC Lens（鱼眼镜头效果，不如Pan Lens Flare Pro，在Distort菜单中出现） CC Light Burst （光线缩放，好，在Render菜单中出现） CC Light Rays（光芒放射，加有变形效果，酷，在Render菜单中出现） CC Light Sweep（过光效果，很不错，在Render菜单中出现） CC LightWipe（边缘加光过渡，带有变形效果，好，在Transition菜单中出现） CC （模仿水银流动，在Simulation菜单中出现） CC Mr Smoothie（像素溶解运动，酷，在Image Control菜单中出现） CC Page Turn（卷页效果，好，在Distort菜单中出现） 、 CC Particle Systems II（不错的二维粒子运动，在Simulation菜单中出现） CC Particle World（三维粒子运动，大大优于AE自带的Simulation/ParticlePlayground，在Simulation 菜单中出现） CC Pixel Polly（画面破碎效果，好，在Simulation菜单中出现） CC Power Pin（带有透视效果的四角扯动工具，类似AE自带Distort/CornerPin，在Distort菜单中出现）CC PS Classic（利用通道形成的粒子系统，有模板，在Simulation菜单中出现） CC PS LE Classic（局域性的粒子系统，有模板，在Simulation菜单中出现） CC Radial Blur（螺旋模糊，在Blur & Sharpen菜单中出现） CC Radial Fast Blur（快速的放射模糊，好，在Blur & Sharpen菜单中出现） CC Radial Scale Wipe（带有边缘扭曲的圆孔过渡，在Transition菜单中出现） CC Rain（下雨效果，在Simulation菜单中出现） CC RepeTile（多种方式的叠印效果，好，在Stylize菜单中出现） 、 CC Ripple Pulse（扩散波纹变形，必需打关键帧才有效果，好，在Distort菜单中出现）
西餐菜单中英文对照表大全 菠菜汤Spinach Soup烩牛肉Beef Goulash炒土豆Fried Potato 酸辣汤Hot &Sour Soup咖喱海鲜汤Seafood Curry Soup香煎茄子Pan Fried Eggplant 俄式烩牛肉Stronganoff Beef Goulash维也纳香肠Wienner Sauages 黑椒牛排Beef Steak with Black Pepper Suuce 墨西哥鸡肉饼Mexican Quesadillas 炸鸡腿Deep Fried Chicken wings 酿焰猪排Stuffed Pork Chop 金枪鱼意大利面Spaghetti with Tuna 墨西哥牛肉丸子汤Mexican Beef Ball Soup蔬菜炒饭Fried Rice with Vegetable 螺旋面Fussili Pasta 西兰花Broccoli香草西红柿汤Tomato Basil Soup 西红柿角Tomato wages米兰式西兰花Fried Broccoli奶油南瓜汤Pumpkin Cream Soup 蓝芝士菠菜汤Spinach Soup with Blue Cheese 米兰式猪排Pork Milannaise 煎土豆Roasted Potato 蘑菇鸡排Pan Fried Chicken with Mushroom香酪猪排Pork Cordon bleu香酪鸡排Chicken Corden Bleu 洋葱圈Onion Rings 奶油烩猪柳Pork Ragout 培根牛肉串Bacon and Beef Skewer 印尼炒饭Nasi Goreng 黑椒牛柳粒Sauted Beef Tenderloin with Black Pepper 奶油烩鸡Chicken Ragoat 扬州炒饭Fried Rice of Yangzhou Style 红烧牛腩Beef Stew 地中海茄子汤Mediterranean Eggplant Soup 蘑菇猪排Pan Fried Pork Steak with Mushroom with Mushroom 香辣猪肉丝Sauted Pork Slice of Sichuan Style 地中海青椒汤Mediterranean Bell Pepper Soup 奶油西兰花汤Broccoli Cream Soup 土豆泥Mashed Potato 蜜汁胡萝卜Fried Carrot
菜单中英文对照 凉菜：Cold Dishes 1.牛气冲天Ox’s tongue with Beef 2.葱香仔鸡Chicken with Scallion 3.秘制鸡块Special Chicken 4.夫妻肺片Pork Lungs in Chili Sauce 5.锦里酱香鸭Jin Lin Duck Seasoned with Soy Sauce 6.卤水拼盘Soy Sauce Stewed Meat 7.脆皮乳鸽Crispy Pigeon 8.椒麻鸭掌Duck Feet with Spicy Pepper 9.锦里肥肠Jin Lin Pork Intestines 10.酥椒牛腱Deep-Fried Beef Shank in Chilli 11.鹅肝拼素鲍Goose Liver with Abalone 12.蜜汁叉烧Honey-Stewed BBQ Pork 13.拌虫草花Aweto Petal in Sauce 14.沾酱乳瓜Pickled Cucumbers 15.酸辣荞面Hot & Sour Mustard Noodle 16.青菜玉米Green Vegetable with Corn 17.同甘共苦Bitter Melon Salad 18.养生木耳nutritional Black Fungus 19.爽口西芹Crispy Celery
20.养顏木瓜Maintain Youth Papaya 21.生拌茼蒿Crown Daisy with Sauce 热菜Hot Dishes 1.生爆原生态甲鱼Stir-Fried Unartificial Turtle 2.香绍辽参Liaoning Ginseng with Shaoxing Wine 3.桂花鱼翅Shark’s Fin with Sweet-Scented Osmanthus 4.鲍鱼全家福Abalone Combination 5.小炒猪手Sautéed Pig Feet 6.虫草花煮干丝Aweto Petal with Ham and Dried Tofu 7.海鲜烩芦笋Seafood with Asparagus 8.干锅竹笋Griddle Cooked Bamboo Shoots 9.荞包粒粒香Buckwheat Grain 10.茶菇手撕鸡Sliced Chicken with Tea-fungus 11.蒜茸粉丝娃娃菜Vermicelli and Baby Cabbage with Garlic 12.香炸小黄鱼Deep-Fried Small Yellow Croakers 13.黑椒牛仔骨Black Pepper Short Rib 14.椒汁（酸汤）肥牛Beef in Pepper Sauce/Sour Soup 15.椒汁(酸汤)牛柳Beef Filet in Pepper Sauce/Sour Soup 16.糯米山椒圣子皇Sautéed scallops with Rice and Hot Chili 17.铜盘仔兔Small rabbit in Copper dish 18.铁板耗儿鱼Sizzling Small Fish 19.三宝捞粉丝Vermicelli with Sanbao
菜单中英文对照大全随着我国加入WTO及对外交往活动的日益增多，餐饮业也面临着走向世界这个问题。因此，我们作为餐饮业的从业人员，或多或少地懂一点有关餐饮方面的专业英语，是非常必要的。 餐饮专业英语主要包括日常会话用语、烹饪技术用语和中餐英文菜单等等，而这其中尤以中餐英文菜单用得最为普遍。 要将中餐菜单翻译成英文，就先得了解中餐菜名的构成及命名方法。中餐菜名通常由原料名称，烹制方法、菜肴的色香味形器、菜肴的创始人或发源地等构成。这种反映菜肴内容和特色的命名方法叫做写实性命名法，此外还有反映菜肴深刻含义的写意性命名法。 由于汉语和英语的差异很大，我们在把中餐菜名由中文译成英文的时候，应该采用写实性命名法，尽量将菜肴的原料、烹制方法、菜肴的味型等翻译出来，以便让客人一目了然。为了让大家更好地掌握将中餐菜名译成英文的技巧，笔者特将自己在翻译中总结出来的几点“公式”(中英文对照)介绍如下，以供大家参考。 一、以主料开头的翻译方法 1 公式：主料(形状)+(with)辅料 例：杏仁鸡丁chicken cubes with almond 牛肉豆腐beef with beancurd 西红柿炒蛋Scrambled egg with to tomato 2 公式：主料(形状)+(with,in)味汁 例：芥末鸭掌duck webs with mustard sauce 葱油鸡chicken in Scallion oil 米酒鱼卷fish rolls with rice wine 二、以烹制方法开头的翻译方法 1 公式：烹法+主料(形状)
例：软炸里脊soft-fried pork fillet 烤乳猪roast suckling pig 炒鳝片Stir-fried eel slices 2 公式：烹法+主料(形状)+(with)辅料 仔姜烧鸡条braised chicken fillet with tender ginger 3 公式：烹法+主料(形状)+(with,in)味汁 例：红烧牛肉braised beef with brown sauce 鱼香肉丝fried shredded pork with Sweet and sour sauce 清炖猪蹄stewed pig hoof in clean soup 三、以形状或口感开头的翻译方法 1(口感)和主料、辅料 公式：形状(口感)+主料+(with)辅料 例：芝麻酥鸡crisp chicken with sesame 陈皮兔丁diced rabbit with orange peel 时蔬鸡片Sliced chicken with seasonal vegetables 2烹法和主料 公式：口感+烹法+主料 例：香酥排骨crisp fried spareribs 水煮嫩鱼tender stewed fish 香煎鸡块fragrant fried chicken
西餐菜单中英文对照 西餐(Western Food) 头盘及沙拉类 1 腌熏三文鱼 Smoked Salmon 2 腌三文鱼 Marinated Salmon with Lemon and Capers 3 凯撒沙拉 Caesar Salad 4 鲜蘑鸡肝批 Chicken Liver Terrine with Morels 5 奶酪瓤蟹盖 Baked Stuffed Crab Shell 6 鲜果海鲜沙拉 Seafood Salad with Fresh Fruit 7 厨师沙拉 Chef's Salad 8 金枪鱼沙拉 Tuna Fish Salad 9 尼斯沙拉 Salad Nicoise 汤类
奶油蘑菇汤 Cream of Mushroom Soup 11 奶油胡萝卜汤 Cream of Carrot Soup 12 奶油芦笋汤 Cream of Asparagus Soup 13 番茄浓汤 Traditional Tomato Soup 14 海鲜周打汤 Seafood Chowder 15 法式洋葱汤 French Onion Soup 16 牛肉清汤 Beef Consomme 17 匈牙利浓汤 Hungarian Beef Goulash 18 香浓牛尾汤 Oxtail Soup 19 意大利蔬菜汤 Minestrone Soup 20 蔬菜干豆汤 Hearty Lentil Soup
牛油梨冻汤 Chilled Avocado Soup 22 西班牙番茄冻汤 Gazpacho 禽类 23 红酒鹅肝 Braised Goose Liver in Red Wine 24 奶酪火腿鸡排 Chicken Cordon Bleu 25 烧瓤春鸡卷 Grilled Stuffed Chicken Rolls 26 红酒烩鸡 Braised Chicken with Red Wine 27 烤鸡胸酿奶酪蘑菇馅 Baked Chicken Breast Stuffed with Mushrooms and Cheese 28 炸培根鸡肉卷 Deep-Fried Chicken and Bacon Rolls 29 水波鸡胸配意式香醋汁 Poached Chicken Breast with Balsamico Sauce 30 烤火鸡配红浆果少司 Roast Turkey with Cranberry Sauce 31 烤瓤火鸡
伙食菜单中英文对照表 编号ENGLISH NAME中文品名单位备注ITEM FRESH AND WITHOUT WATER新鲜干蔬菜类 1YELLOW SPROUT黄豆芽KG 2GREEN SPROUT绿豆芽KG 3CARROT胡萝卜KG 4WHITE RADISH白萝卜KG 5CHINESE CELERY中芹KG 6CELERY西芹KG 7DRY ONION洋葱KG 8EGGPLANT茄子KG 9GARLIC SPROUT青蒜KG 10CHINESE ONION大葱KG 11SPRING ONION小葱KG 12LEEK韭菜KG 13CHIVES韭黄KG 14ASPARAGUS LETTUCE莴苣KG 15MUSTARD LEAF芥菜KG 16GARLIC SHOOT蒜苔KG 17GINGER生姜KG 18CORAINDER芫荽KG 19BURDOCK牛蒡KG 20LOTUS ROOT莲藕KG 21POTATO土豆KG 22TARO芋头KG 23TARO ROOTS芋艿KG 24PUMPKIN南瓜KG 25SWEET POTATO地瓜KG 26SWEET POTATO PURPLE HEART紫地瓜KG 27BITTER GOURD苦瓜KG 28CUCUMBER黄瓜KG 29SNAKE GOURD丝瓜KG 30WAX GOURD冬瓜KG 31CHINESE YAM山药KG 32GOOSE DISH鹅菜KG 33GUANYIN DISH观音菜KG 34FRESH OKRA鲜秋葵KG 35LEEK FLOWER韭菜花KG 36RAPE FLOWER油菜花KG 37CHAYOTE佛手瓜KG 38MARROW西葫芦KG 39SHANGHAI QING上海青KG 40LEAF LETTUCE油麦菜KG 41GREEN RAPE绿油菜KG 42EDIBLE AMARANTH红苋菜KG 43WHITE AMARANTH白苋菜KG 44CHINESE CABBAGE大白菜KG
MENU 冷菜Cold Dish 白切鸡Boiled Chicken with Sauce 川北凉粉Clear Noodles in Chili Sauce 夫妻肺片Pork Lungs in Chili Sauce 酱香猪蹄Pig Feet Seasoned with Soy Sauce 老醋泡花生Peanuts Pickled in Aged Vinegar 泡椒凤爪Chicken Feet with Pickled Peppers 五香牛肉Spicy Roast Beef 盐焗鸡Baked Chicken in Salt 炸花生米Fried Peanuts 酱猪肘Pork Hock Seasoned with Soy Sauce 凉拌黄瓜Cucumber in Sauce 糖拌西红柿Tomato Slices with Sugar 糖蒜Sweet Garlic 热菜Hot Dishes 东坡方肉Braised Dongpo Pork 鱼香肉丝Yu-Shiang Shredded Pork 糖醋排骨Sweet and Sour Spare Ribs 毛家红烧肉Braised Pork，Mao’s Family Style 红烧狮子头Stewed Pork Ball in Brown Sauce 回锅肉片Sautéed Sliced Pork with Pepper and Chili 京酱肉丝Sautéed Shredded Pork in Sweet Bean Sauce 酸豆角肉沫Sautéed Sour Beans with Minced Pork 杭椒牛柳Sautéed Beef Filet with Hot Green Pepper 青椒肉丝Sautéed Shredded Pork with Green Pepper 水煮牛肉Poached Sliced Beef in Hot Chili Oil 葱爆羊肉Sautéed Lamb Slices with Scallion 红焖羊排Braised Lamb Chops with Carrots 烤羊腿Roast Lamb Leg 手扒羊排Grilled Lamb Chops 烤羔羊Roasted Lamb
西餐菜单中英文对照 菠菜汤 Spinach Soup 烩牛肉Beef Goulash 炒土豆 Fried Potato 酸辣汤Hot &Sour Soup 咖喱海鲜汤Seafood Curry Soup 香煎茄子P a n F r i e d E g g p l a n t 俄式烩牛肉S t r o n g a n o f f B e e f G o u l a s h 维也纳香肠Wienner Sauages 黑椒牛排B e e f S t e a k w i t h B l a c k P e p p e r S u u c e 墨西哥鸡肉饼Mexican Quesadillas 炸鸡腿D e e p F r i e d C h i c k e n w i n g s 酿焰猪排Stuffed Pork Chop 金枪鱼意大利面S p a g h e t t i w i t h T u n a 墨西哥牛肉丸子汤Mexican Beef Ball Soup 蔬菜炒饭F r i e d R i c e w i t h V e g e t a b l e 螺旋面Fussili Pasta 西兰花B r o c c o l i 香草西红柿汤Tomato Basil Soup 西红柿角Tomato wages 米兰式西兰花F r i e d B r o c c o l i 奶油南瓜汤Pumpkin Cream Soup 蓝芝士菠菜汤Spinach Soup with Blue Cheese
米兰式猪排Pork Milannaise 煎土豆Roasted Potato 蘑菇鸡排Pan Fried Chicken with Mushroom 香酪猪排P o r k C o r d o n b l e u 香酪鸡排Chicken Corden Bleu 洋葱圈Onion Rings 奶油烩猪柳P o r k R a g o u t 培根牛肉串Bacon and Beef Skewer 印尼炒饭Nasi Goreng 黑椒牛柳粒Sauted Beef Tenderloin with Black Pepper 奶油烩鸡Chicken Ragoat 扬州炒饭F r i e d R i c e o f Y a n g z h o u S t y l e 红烧牛腩Beef Stew 地中海茄子汤M e d i t e r r a n e a n E g g p l a n t S o u p 蘑菇猪排P a n F r i e d P o r k S t e a k w i t h M u s h r o o m 香辣猪肉丝S a u t e d P o r k S l i c e o f S ic h u a n S t yl e 地中海青椒汤Mediterranean Bell Pepper Soup 奶油西兰花汤Broccoli Cream Soup 土豆泥Mashed Potato 蜜汁胡萝卜F r i e d C a r r o t 煎乳牛排J a g e r S c h n i t z e l 炸猪排Pork Schnitzel 肉面包Meat Loaf 扒蔬菜G r i l l e d V e g e t a b l e
麦当劳中英文菜单 大冷饮(雪碧芬达可口可乐) Large Drink 标准冷饮(雪碧芬达可口可乐) Regular Drink 巧克力奶昔 Chocolate Shake 草莓奶昔 Strawberry Shake 香草奶昔 Vanilla Shake 汉堡 Hamburger 吉士汉堡 Cheeseburger 双层汉堡 Double Hamburger 两个吉士汉堡热红茶 2 Cheeseburgers Hot Tea 吉士汉堡奶昔 Cheeseburger Shake 双层吉士汉堡 Double Cheeseburger 巨无霸 Big Mac 麦香鱼咖啡 Filet-O-Fish Coffee 汉堡标准薯条标准饮料 Hamburger Regular Fries Regular Drink 麦香鸡热红茶 McChicken Sandwich Hot Tea 两个汉堡标准冷饮 2 Hamburgers Regular Drink 麦香鱼 Filet-O-Fish 麦香鸡 McChicken Sandwich 热红茶 Hot Tea 热巧克力 Hot Chocolate 咖啡 Coffee 标准橙汁 Regular O.J. 大杯橙汁 Large O.J.
鲜奶 Milk 苹果派 Apple Pie 巧克力圣代 Chocolate Sundae 菠萝圣代 Pineapple Sundae 大薯条 Large Fries 标准薯条 Regular Fries Hamburger 汉堡包 Cheeseburger 吉士汉堡包 Double Hamburger 双层汉堡包Double Cheeseburger 双层吉士汉堡包Big Mac 巨无覇 Filet-O-Fish 麦香鱼 MacChicken 麦香鶏 Chicken McNuggets）麦乐鸡 Apple Pie）苹果派 Pineapple Pie）菠罗派 Chocolate Sundae）朱古力新地Pineapple Sundae）菠罗新地 Vanilla Shake）奶昔 Chocolate Shake）朱古力奶昔Strawberry Shake）草莓奶昔Fanta）芬达 Coca-Cola）可口可楽 Sprite）雪碧
HART 475菜单中英文对照表 1.offline 离线 2.online 在线 2.1. DEVICE SETUP 设备设置 2.1.1 .PROCESS VARIABLES 过程变量(只看) 2.1.1.1 Press过程变量 2.1.1.2 %range百分比量程 2.1.1.3 AO1 out模拟输出 2.1.1.4 Snsr tempe传感器温度 2.1.1.5 static 2.1.1.6 engr unit 2.1.1.7engr isp 2.1.2. DIAG/ SERVICE 诊断和维修 2.1.2.1 TEST DEVICE 测试设备 2.1.2.1.1. Seft 自检 2.1.2.12.Statics 状态 2.1.2.2.LOOP TEST 回路测试 2.1.2.2.1. 4mA 2.1.2.2.2. 20mA 2.1.2.2. 3. Other 2.1.2.2.4. END 2.1.2. 3. CALIBRATION 校准 2.1.2. 3.1.RE-RANGE 重设量程 2.1.2. 3.1.1 Keypad input 键区输入 2.1.2. 3.1.2.Apply values 实际输入 2.1.2. 3.2. Trim analog output 修整模拟输出 2.1.2. 3.2. 1.D/A trim 数/模刻度修整 2.1.2. 3.2. 2. Scaled D/A trim数/模刻度修整 2.1.2. 3.3.Sensor trim 传感器修整 2.1.2. 3.3.1. ZeroTrim 零点微调 2.1.2. 3.3.2. Press过程变量 2.1.2. 3.3.3. Lower Sensor Trim传感器下限微调 2.1.2. 3.3. 4. Upper Sensor Trim传感器上限微调 2.1.2. 3.3.5. Sensor Trim Points传感器微调点 2.1.2. 3.3.6.clear snsr trim 2.1. 3. BASIC SETUP基本设置 2.1. 3.1.Tag 位号 2.1. 3.2.Unit 单位 2.1. 3.3.RE-RANGE 重设量程 2.1. 3.3.1.Keypad input 键区输入 2.1. 3.3.2.Apply values 实际输入 2.1. 3. 4. Device information 设备信息 2.1. 3.5. Transfer function 变送器特性 Linear/Sq root线性/开方
No SIM card SIM 卡不存在 Net searching 网路搜寻中 Limited service 受限服务 Accept 确定 Back 取消 一、Menu 菜单 1、Messages 短信息 2、Call History 通话记录 3、Games游戏 4、Alarm闹铃 5、Settings设置 6、Profiles情景模式 7、FM Radio收音机 8、Accessory百宝箱 9、Phonebook电话本 1、Messages 短信息 1．1 Create message写短信息 1．2 Inbox 读短信息 1．3 Outbox 发短信息 1．4 Draftbox 草稿箱 1．5 V oice messages 语音信箱 1．6 Message setup 设置 1．7 Broadcast all 小区广播短信息1．8 Delete all 全部删除 2、Call History 通话记录 2．1 Received calls呼入电话 2．2 Dialed numbers呼出电话 2．3 Missed calls未接电话 2．4 Call duration 通话时间 2．5 Delete all删除全部 3、Games游戏 3．1 Box man推箱子 3．2 Tetris俄罗斯方块 3．3 Snake贪吃蛇 4、Alarm闹铃 4．1 Edit alarm编辑闹铃 4．2 Assign tone分配铃音 4．2．1 Ring tone 铃声 4．3 Tone volume铃声音量 4．3．1 Adjust volume 调整音量
4．4 Clear all 清除所有 5、Settings设置 5．1 Phone settings手机设置 5．1．1 Display settings 显示设置5．1．1．1 LCD contrast屏幕对比度5．1．1．2 Back light背光灯5．1．1．2．1 5 seconds on 开15秒5．1．1．2．2 30 seconds on 开30秒5．1．1．2．3 Always on 一直开5．1．1．3 Wallpaper墙纸 5．1．1．4 Greeting note开机问候语5．1．1．4．1 Enable 开 5．1．1．4．2 Disable 关 5．1．1．5 Language语言 5．1．1．5．1 English 英语5．1．1．5．2 French 法语 5．1．1．6 Date time display显示日期时间5．1．1．6．1 Enable 开 5．1．1．6．2 Disable 关 5．1．1．7 Memu item display菜单显示风格5．1．1．7．1 Enable icon 显示图标文字5．1．1．7．2 Disable icon 仅显示文字 5．1．2 Ring settings铃声设置5．1．2．1 Call ring 开机铃声5．1．2．1．1 Ring type 铃声类型5．1．2．1．2 Ring volume 铃声音量5．1．2．2 SMS ring 关机铃声5．1．2．2．1 Ring type 铃声类型5．1．2．2．2 Ring volume 铃声音量5．1．2．3 Power on ring 来电铃声5．1．2．3．1 Ring type 铃声类型5．1．2．3．2 Ring volume 铃声音量5．1．2．4 Power off ring 短信铃声5．1．2．4．1 Ring type 铃声类型5．1．2．4．2 Ring volume 铃声音量 5．1．3 Text input settings输入法设置5．1．4 Security settings安全设置5．1．4．1 Power on PIN 1 开机PIN1检查5．1．4．2 Change PIN 2 修改PIN2 5．1．4．3 Phone code 手机锁定
File 文件(F) New... 新建(N) Open... 打开(O) Close 关闭(C) Save 保存(S) Save As... 另存为(A) Save as Web Page... 另存为网页(G) Save Workspace... 保存工作区(W) File Search... 文件搜索(H)... Web Page Preview 网页预览(B) Page Setup... 页面设置(U)... Print Area 打印区域(T) Set Print Area 设置打印区域(S) Clear Print Area 取消打印区域(C) Print Preview 打印预览(V) Print... 打印(P) Send To 发送(D) Mail Recipient 邮件收件人(M) Mail Recipient (for Review)... 邮件收件人(审阅)(C) Mail Recipient (as Attachment)... 邮件收件人(以附件形式)(A) Routing Recipient... 传送收件人(R) Exchange Folder... Exchange 文件夹(E) Online Meeting Participant 联机会议参加人(O) Properties 属性(I) Exit 退出(X) Edit 编辑(E) Can't Undo 无法撤消(U) Can't Repeat 无法重复(R) Cut 剪切(T) Copy 复制(C) Office Clipboard... Office 剪贴板(B)... Paste 粘贴(P) Paste Special... 选择性粘贴(S)... Paste as Hyperlink 粘贴为超链接(H) Fill 填充(I) Down 向下填充(D) Right 向右填充(R) Up 向上填充(U) Left 向左填充(L) Across Worksheets... 至同组工作表(A)... Series... 序列(S)... ustify 内容重排(J) Clear 清除(A) All 全部(A) Formats 格式(F) Comments 批注(M) Delete... 删除(D)... Delete Sheet 删除工作表(L) Move or Copy Sheet... 移动或复制工作表(M) Find... 查找(F)... Replace... 替换(E)... Go To... 定位(G)... Links... 链接(K)... Object 对象(O) View 视图(V) Normal 普通(N) Page Break Preview 分页预览(P) Task Pane 任务窗格(K) Toolbars 工具栏(T) Standard 常用 Formatting 格式 Borders 边框 Chart 图表 Control Toolbox 控件工具箱 Drawing 绘图 External Data 外部数据 Forms 窗体 Formula Auditing 公式审核 List 列表 Picture 图片 PivotTable 数据透视表 Protection 保护 Reviewing 审阅 Text To Speech 文本到语音 Visual Basic Visual Basic Watch Window 监视窗口 Web Web WordArt艺术字 Customize... 自定义(C)... Formula Bar 编辑栏(F) Status Bar 状态栏(S) Header and Footer... 页眉和页脚(H)... Comments 批注(C) Custom Views... 视图管理器(V)... Full Screen 全屏显示(U) Zoom... 显示比例(Z)... Insert插入(I) Cells... 单元格(E) Rows 行(R) Columns 列(C) Worksheet 工作表(W) Chart... 图表(H)... Symbol... 符号(S)... Function... 函数(F)... Name 名称(N) Define... 定义(D)...
Photoshop菜单中英文对照 很多朋友在学习Photoshop的时候，手边不一定有中文版的Photoshop，这里我们整理提供Photoshop菜单中英文对照，希望对大家学习和使用Photoshop有所帮助。 这里我们选取了除“帮助”外的八个菜单项以及它们下面的子菜单，不同版本可能略有差异。 一、File<文件> 二、Edit<编辑> 三、Image<图像> 四、Layer<图层> 五、Selection<选择> 六、Filter<滤镜> 七、View<视图> 八、Windows<窗口> 一、File<文件> 1.New<新建> 2.Open<打开> 3.Open As<打开为> 4.Open Recent<最近打开文件> 5.Close<关闭> 6.Save<存储> 7.Save As<存储为> 8.Save for Web<存储为Web所用格式> 9.Revert<恢复> 10.Place<置入> 11.Import<输入> <1>PDF Image <2>Annotations<注释> 12.Export<输出> 13.Manage Workflow<管理工作流程> <1>Check In<登记> <2>Undo Check Out<还原注销> <3>Upload To Server<上载到服务器> <4>Add To Workflow<添加到工作流程> <5>Open From Workflow<从工作流程打开> 14.Automate<自动> <1>Batch<批处理> <2>Create Droplet<创建快捷批处理> <3>Conditional Mode Change<条件模式更改> <4>Contact Sheet<联系表>
欢迎阅读 MENU 冷菜Cold Dish 白切鸡Boiled Chicken with Sauce 川北凉粉Clear Noodles in Chili Sauce 夫妻肺片Pork Lungs in Chili Sauce 酱香猪蹄Pig Feet Seasoned with Soy Sauce 老醋泡花生Peanuts Pickled in Aged Vinegar 泡椒凤爪Chicken Feet with Pickled Peppers 五香牛肉Spicy Roast Beef 盐焗鸡Baked Chicken in Salt 炸花生米Fried Peanuts 酱猪肘Pork Hock Seasoned with Soy Sauce 凉拌黄瓜Cucumber in Sauce 糖拌西红柿Tomato Slices with Sugar 糖蒜Sweet Garlic 热菜Hot Dishes 东坡方肉Braised Dongpo Pork 鱼香肉丝Yu-Shiang Shredded Pork 糖醋排骨Sweet and Sour Spare Ribs 毛家红烧肉Braised Pork，Mao’s Family Style 红烧狮子头Stewed Pork Ball in Brown Sauce 回锅肉片Sautéed Sliced Pork with Pepper and Chili 京酱肉丝Sautéed Shredded Pork in Sweet Bean Sauce 酸豆角肉沫Sautéed Sour Beans with Minced Pork 杭椒牛柳Sautéed Beef Filet with Hot Green Pepper 青椒肉丝Sautéed Shredded Pork with Green Pepper 水煮牛肉Poached Sliced Beef in Hot Chili Oil 葱爆羊肉Sautéed Lamb Slices with Scallion 红焖羊排Braised Lamb Chops with Carrots 烤羊腿Roast Lamb Leg 手扒羊排Grilled Lamb Chops 烤羔羊Roasted Lamb
1. PROCESS VARIABLES 过程变量(只看) 1. Press过程变量 2. %range百分比量程 3. AO1 out模拟输出 4. Snsr tempe传感器温度 5. static 6.engr unit 7.engr disp 1. TEST DEVICE 测试设备 1. Seft 自检 2. Statics 状态 2. DIAG/ SERVICE 2. LOOP TEST 回路测试 1. 4mA 2. 20mA 3. Other 4. END 诊断和维修 1.RE-RANGE 重设量程 ( 1.Keypad input 键区输入 2.Apply values 实际输入 ) 3.CALIBRATION 校准 2. Trim analog output 修整模拟输出 ( 1.D/A trim 数/模刻度修整 2. Scaled D/A trim数/模刻度修整) 3.Sensor trim 传感器修整 1. ZeroTrim 零点微调 2. Press过程变量 3. Lower Sensor Trim传感器下 限微调 1.Tag 位号 4. Upper Sensor Trim传感器上限微调 5. Sensor Trim Points传感器微调点 6.clear snsr trim 2.Unit 单位 3.RE-RANGE 重设量程 ( 1.Keypad input 键区输入 2.Apply values 实际输入 ) 3. BASIC SETUP 4. Device information 设 备信息 基本设置 5.Transfer function 变送 器特性 Linear/Sq root线性/开方 6.Damp 阻尼 7.Low cut 1. %range百分比量程 8.cut mode 2. Press过程变量 1.PRES SENSOR压力传感器 3. Unit 1. ZeroTrim 零点微调 2. Press过程变量 3. Lower Sensor Trim传感器下限微调 1. DEVICE SETUP 设备设置 1. SENSORS传感器 4. Sensor trim 传感器修整 4. Upper Sensor Trim传感器上限微调 5. Sensor Trim Points传感器微调点 6.clear snsr trim 1.offline 离线 2. Pres 压力 2. TEMP SENSOR传感器温度 (1.Sensor Temp 传感器温度 2. Amp temp 3.snsr temp unit ) 2.online 在线 3. AO1 out 模拟输出 4. DETAILED SETUP 3. Statics pres Sensor (1.Statics pres 2.Statics pres unit ) 3.utility 4. LRV 量程下限详细设置 1.Process variables 过程变量 2. RE-RANGE 重设量程 3. Unit 单位 4. Transfer function 变送