各种食谱菜谱中英文对照版本All Recipes ,menu chinese- english version
国际食品营养师、酒店烹调厨师、药膳食疗医师晋升专用
目录Catalogue
第一章CHAPTER I ………………………1-58页
近百道中华经典与流行时尚名菜肴常用制作方法流程中英文对照
1,经典菜式样：
福建菜系Fujian cuisine 佛跳墙鸡汤氽海蚌半月沉江醉糟鸡糟汁川海蚌台式三杯鸡四物药炖排骨汤宫廷姜母鸭台湾凤梨酥台湾蚵仔煎
广东菜系Guangdong Cuisine 护国菜盐焗鸡烧乳猪御品燕窝炖木瓜咕噜肉芝麻鸡
江浙沪菜系Jiangzhehu Cuisine 扬州煮干丝东坡肉西湖醋鱼芙蓉蛋下巴划水
四川菜系Sichuan Cuisine 清蒸江团夫妻肺片回锅肉水煮鱼宫保鸡丁灯影牛肉一品熊掌
湖南菜系Hunan Cuisine 龟羊汤换心蛋剁椒鱼头湖南牛肉左宗棠鸡酸辣汤
安徽菜系Anhui Cuisine 符离集烧鸡黄山炖鸽问政笋无为熏鸭八宝葫芦鸭
山东菜系Shandong Cuisine 九转大肠霸王别姬金牌干烧鱼翅扒原壳鲍鱼葱烧海参干蒸加力鱼
北方菜系North China Cuisine 猴头菇炖鸡冬虫夏草煲老鸭人参灵芝松茸鸽子汤
2,流行家常菜式制作方法流程中英文对照：
3,名菜品图片欣赏……………………59-75页
第二章CHAPTER II ………………………76-250页
中华餐饮食材食物名称中英文对照
1：禽畜肉类# Poultry,livestock meat 2：瓜豆菜果实类# Melon, bean, Fruits
3：蔬果类Vegetables 4：水果类# 5：菌类# fungi # Fungus
6：野菜# Pother 7：水产品类# aquatic product
8：调味品类# Seasoning;Condiments;Relish;SPICES
9：油类# oil,糖蜜# molasses,蜜饯# preserves, candied fruit
10：草药# herb 11：厨房用具kitchen utensils,餐具# tableware 12：餐馆# restaurant 13：烹饪准备# Cook preparing 常用刀法way of cutting常用用料形状"
14：常见的烹调方法15 中西餐食物# Chinese & Western Food
16:饮品类drinks,酒# wine # Alcohol,乳类# Milk # Dairy 名烟
17: 中西餐菜谱翻译方法技巧
18，餐桌礼仪，餐厅英语情景对话酒店英语口语会话必备手册
餐饮服务人员常用情景对话中英文对照
Catering Staff Frequently-Used Situational Dialogs Chinese English Bilingual Contrasts
第三章CHAPTER III ………………………251-373页
食物相宜;食物相克food mutual creation and food mutual destruction
第四章CHAPTER IV ……………………374-406 页
饮食法律条文
第五章CHAPTER V ………………………407 页
国内外大酒店联系方式
参考文献…………………………………………408 页
Reference Documentation
第一章CHAPTER I ………………………1-58页
近百道中华经典与流行时尚名菜肴常用制作方法流程中英文对照
-----------福建菜系-------------
佛跳墙
Buddha jumps over the wall:Steamed abalone with shark's fin and fish maw in broth
主料：鱼翅、鲍鱼
Main ingredients:shark fin，abalone.
辅料：鸡、鸭、刺参
Accessories:chicken，duck,sea cucumber.
调料：葱段、姜片、绍酒
Seasonings:onion segments,ginger slices,shaoxing rice wine.
制作流程Production process
1.将水发鱼翅去沙，剔整排在竹箅上，放进沸水锅中加葱段30克、姜片15克、绍酒100克煮10分钟，支其腥味取出，拣去葱、姜，汁不用，将箅拿出放进碗里，鱼翅上摆放猪肥膘肉，加绍酒50克，上笼屉用旺火蒸2小时取出，拣去肥膘肉，滗去蒸汁。
1. Move sand from water soaked shark fin , take the whole row on bamboo steamer , put them into the boiling water pot ,add 30 g scallions segments ,15 g ginger pieces , 100 g shaoshing yellow wine and boiling for 10 minutes, remove it's fishy odour , pick the onions, gingers,sauce out and discard it,take steamer out and put it into a bowl, put pork fat on shark's fin, add 50 g shaoshing yellow wine,steam food steamers on fire,take it out after 2 hours,pick out fat meat, filter steamed sauce out.
2.鱼唇切成长2厘米、宽4.5厘米的块，放进沸水锅中，加葱段30克、绍酒100克、姜片15克煮10分钟去腥捞出，拣去葱、姜。
2. Cut shark's lip into 2 cm long, 4.5 cm wide cubes,put them into boiling water pot, add 30 g spring onion segments, 100 g shaoshing yellow wine,15 g ginger slices , cooked for 10 minutes, remove fishy odour, pick green onion, ginger out.
3.金钱鲍放进笼屉，用旺火蒸取烂取出，洗净后每个片成两片，剞上十字花刀，盛入小盆，加骨汤250克、绍酒15克，放进笼屉旺火蒸30分钟取出，滗去蒸汁。鸽蛋煮熟，去壳。
3.Put gold Money abalone into food steamer, high heat steam them to rotten then removed, after washing them clean , cut each slice into two slices, obstinated with the cruciferous knife, fill them into the small basin, add 250 g bone soup , 15 g shaoshing yellow wine, put into food steamers with exuberant fire steamed for 30 minutes, take them out,filter steamed sauce. Pigeon eggs cooked ,shelled .
4.鸡、鸭分别剁去头、颈、脚。猪蹄尖剔壳，拔净毛，洗净。羊肘刮洗干净。以上四料各切12块，与净鸭肫一并下沸水锅氽一下，去掉血水捞起。猪肚里外翻洗干净，用沸水氽两次，去掉浊味后，切成12块，下锅中，加同有汤250克烧沸，加绍酒85克氽一下捞起，汤汁不用。
4. Chop head, neck, feet of Chicken and duck respectively. pick Pork's trotters tip shell, pull all hairs out, wash them clean. scraping Sheep elbow clean. cut each of above four materials into 12 pieces, quick boil them with net duck gizzard in the boiling water pot for a while, remove blood water then fish out . Eversion clean pork stomach,dip boil them with boiling water twice, after removing turbidity flavour, cut
