A. 關於中文菜譜翻譯成英語的一些問題
被推薦的答案是錯的，但網路說我的答案含有不能發表的成份在內，所以已直接用私信寄給你了。
B. 求一份中英文菜單，圖文並茂，內容順序為冷盤，熱菜，甜品，只是一份需要交的英語作業，所以價格什麼的都
冷盤 cold dish
叉燒肉 roast pork fillet
醬肚 braised pork tripe with soy sauce
紅油肚絲 boiled shredded tripes with chilli/chili oil
涼拌肚絲 shredded tripes with soy sauce
涼拌腰片 boiled liver with salt; salted liver
拌腰片 boiled liver with salt; salted liver
醬牛肉 braised beef with soy sauce; spiced beef
紅油牛筋 boiled beef tendons with chilli/chili oil
鹹水羊肉 boiled mutton with salt; salted mutton
涼拌雞絲 shredded chicken with soy sauce
白片雞 sliced steamed chicken
鹽水雞 boiled chicken with salt; salted chicken
童子油雞 boiled tender chicken with soy sauce; soy tender chicken
白沾雞 boiled tender chicken with soy sauce; soy tender chicken
白斬雞 boiled tender chicken with soy sauce; soy tender chicken
蚝油白雞 boiled chicken with oyster sauce
白片雞 boiled tender chicken slices
紅油雞丁 boiled diced chicken with chilli/chili soil
麻辣雞 boiled chicken with chilli/chili and wild pepper sauce
鹵雞雜 boiled chicken giblets with spices; spiced chicken giblets
醬雞 braised chicken with soy sauce
醬鴨 braised ck with soy sauce
鹽水鴨 boil ck with salt; salted ck
鹽水鴨肝 boiled ck liver with salt; salted ck liver
鹵鴨 boiled ck with spices; spiced ck;
pot-stewed ck in soy sauce
鹵鴨翅 boiled ck wings with spices; spiced ck wings
姜芽鴨片 boiled sliced ck with ginger
紅油鴨丁 boiled diced ck with chilli/chili oil
咸魚 salted fish
熏魚 smoked fish
薑汁魚片 boiled fish slices with ginger sauce
紅油魚肚 boiled fish maw with chilli/chili oil
紅油蝦片 boiled prawn slices with chilli/chili oil
涼拌海帶 shredded kelp with soy sauce
涼拌海蟄 shredded jelly-fish with soy sauce
小蔥拌豆腐 bean curd mixed with chopped green onion
涼拌豆芽菜 bean sprouts salad
涼拌干絲 shredded dried bean curd salad
鹵香乾 boiled bean cheese with spices; spicy bean cheese
酸黃瓜 pickled cucumber
醬黃瓜 pickled cucumber with soy sauce
泡菜 pickles; pickled vegetables; sauerkraut
朝鮮泡菜 kimchi
醬菜 pickles; pickled vegetables
小菜 pickles; pickled vegetables
鹹菜 pickles; salted vegetables
酸菜 pickled Chinese cabbage
C. 用英文介紹的菜譜有哪些
The Famous Peking Duck（北京烤鴨介紹） 北京烤鴨 中國傳統菜譜 by Guest Author Ronghe Yu
Edited by Rhonda Parkinson
Along with the grand view of the Great Wall, travelers to Peking shouldn't miss trying the Peking Roasted Duck. To enjoy the famous ck, the restaurant Quan Ju De is the best choice for you. It has multiple outlets in Peking (Beijing). The old restaurant first opened in 1860. The ck here is said to be the best in Peking, and the service is very good as well.
Before you take up the menu, you might want to know more about how Peking Roasted Duck is made and how it is served. The cks are raised for the sole purpose of making the food. Force-fed, they are kept in cages which restrain them from moving about, so as to fatten them up and make the meat comparably tender. Peking Roasted Duck is processed in several steps: first the cks are rubbed with spices, salt and sugar, and then kept hung in the air for some time. Then the cks are roasted in an oven, or hung over the fire till they become brown with rich grease perspiring outside and have a nice odor.
Peking Duck is always served in well-cut slices. The whole ck must be sliced into 120 pieces and every piece has to be perfect with the complete layers of the meat. Normally there are many dishes served with the ck, including a dish of fine-cut shallot bars, a dish of cucumber bars and finally a dish of paste-like soy of fermented wheat flour. Without these the dainty ck is surely in the shade.
When first served Peking Duck I hesitated to take up my chopsticks, not knowing what to begin with. There is a knack to it: first, pick up a slice of ck with the help of a pair of chopsticks and dip it into the soy paste. Next, lay it on the top of a thin cake and add some bars of cucumber and shallot. Finally, wrap the stuff into a bundle with the sheet cake (a thin pancake). The real secret of Peking ck's flavor lies in your carefully nibbling away at the mixture. You will find all the different ingredients very compatible. Of course, beer is the popular drink for the dinner. It helps to fade away the greasiness of the ck. But it is not necessary to order extra soup, for the ck-bone soup is always included in your order. It will be served as the rear dish for the dinner.
In my four visits to the different ck restaurants of Quan Ju De, I found the services there were always quite good. And the price of the ck there was quite moderate----400 RMB Yuan for a ck feast. Furthermore, the clean and well-decorated rooms and the character of the waiters and waitresses impressed me quite deeply. "Where's my next restaurant to enjoy the Peking Roasted Duck?" you may ask. Quan Ju De would surely be my answer.
I hope you will enjoy the delicacy of the Roasted Duck on your next visit to Peking. But don't forget to practice dealing with chopsticks before you enter Quan Ju De. However, tips for the service are not necessary in Chinese restaurants, although a pair of chopsticks are.
About the Author:
Ronghe Yu graated from the Shandong Teacher's University, China, and lives in Shandong province. As a bilingual writer and cameraman, he devotes himself to promoting the exchange of cultures between China and the English world Sweet and Sour Pork Recipe（咕咾肉的做法）菜譜 recipes 咕咾肉 中國傳統菜譜
This sweet and sour pork is prepared American-style with more batter and deep-fried twice for extra crispiness.
Serves 4 to 6
Ingredients:
* 3/4 pound pork tenderloin
* 2 - 3 teaspoons soy sauce
* Pinch of cornstarch
* Sauce:
* 1/4 cup sugar
* 2 tablespoons ketchup
* 2 tablespoons dark soy sauce
* 1/4 teaspoon salt
* 1/2 cup water or reserved pineapple juice
* 1/4 cup vinegar
* 1 tablespoon cornstarch dissolved in 4 tablespoons water
* Batter:
* 1/3 cup flour
* 1/3 cup cornstarch
* 1 egg white, lightly beaten
* 1 tablespoon vegetable oil
* 1/3 cup warm water, as needed
* Other:
* 1 carrot
* 1/2 red bell pepper
* 1/2 green bell pepper
* 1/2 cup pineapple chunks
* 3 cups oil for deep-frying, or as needed
Preparation:
Directions for sweet and sour pork
Cut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20 minutes.
In a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar. Set aside. In a separate bowl, dissolve the cornstarch in the water. Set aside.
Peel the carrot and chop on the diagonal into 1-inch pieces. Cut the bell peppers in half, remove the seeds and cut into cubes.
Heat the oil for deep--frying to 375 degrees Fahrenheit.
For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as much of the warm water as is needed to form a thick batter that is neither too dry or too moist. (The batter should not be runny, but should drop off the back of a spoon).
Dip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd the wok. Deep-fry the pork until it is golden brown. Remove and drain on paper towels.
(If desired you can deep-fry the pork at second time to make it extra crispy. Make sure the oil is back up to 375 before you begin deep-frying again).
To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat. Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Serve hot over the deep-fried pork. Serve sweet and sour pork hot over rice.
D. 如何用英文向老外介紹菜單
先說說菜的名字，再介紹菜的成分
E. 介紹幾個簡單的英文食譜，謝謝
暈吧`人家要的是食譜,給你一個西紅柿炒蛋的
西紅柿炒雞蛋中英文菜譜
配料：
植物油，鹽。注意，西紅柿炒雞蛋不用放雞精或者味精，因為西紅柿炒雞蛋是吃一個「鮮」字，而西紅柿炒雞蛋的時候就有形成鮮味的物質析出，不需要再放提鮮的味精或者雞精。這也是做這道菜的時候不放蔥姜蒜的原因。
製作方法：
1。西紅柿切成塊，要大小不一，什麼形狀無所謂，雞蛋打開放入碗中，打勻，放入少許的鹽。
2。鍋內放入適量（炒雞蛋的時候，油放多少很關鍵，我的經驗是放相當於雞蛋液的2／3）的油，等油熱了的時候，（我後面詳細講如何判斷油的溫度），倒入雞蛋液，注意這個時候，雞蛋液會自然的凝固，不要動，等到這個雞蛋液都凝固的時候（要小心油幹了，造成雞蛋糊了），用飯鏟（也叫炒勺）從雞蛋的邊緣輕輕進入，將雞蛋翻過來，煎一下，等兩面的顏色都呈現金黃的顏色時候，把雞蛋從鍋里取出來（也可以不取，不過等熟練以後再說吧），這個時候鍋裡面應該還有一些油，把西紅柿翻進去，翻炒幾下，由於西紅柿裡面含有大量的水分，會有水份析出，這個時候把炒好的雞蛋放進去，放入少許鹽，翻炒幾下，出鍋。ps：有人喜歡做的時候，放一些水進去，本人不推薦，其實西紅柿里的水份完全夠用了，不用放水。還有，現在的西紅柿質量不好，炒出來的菜不甜還有些苦味，出鍋的時候可以適量放一些白糖。
西紅柿炒雞蛋英文菜譜:
the
tomato
fries
the
egg
raw
material:
egg
3,tomato
150
grams,vegetable
oil
4
soupspoon,salt,
monosodium
glutamate
respectively
right
amount,sugar
1
soupspoon.
manufacture
process:
after
1st,
burns
the
tomato
cleaning
with
the
boiling
water,
goes
to
the
skin,
goes
to
the
pencle,
the
slice
is
ready
to
be
used.
2nd,
infiltrates
the
egg
in
the
bowl,
adds
the
salt,
evenly
is
ready
to
be
used
with
the
chopsticks
full
whipping.
3rd,
the
wok
puts
the
oil
3
soupspoon
to
burn
the
heat,
puts
in
the
egg
in
the
pot
to
fry
is
ripely
abundant
is
ready
to
be
used.
4th,
the
surplus
oil
will
burn
the
heat,
will
get
down
the
tomato
piece
to
stir-fry
before
stewing
fries,
puts
the
salt,
the
sugar
fries
the
moment,
will
pour
into
the
egg
to
turn
fries
several
pots
namely
to
become.
when
stirs
fry
system
this
vegetable,
wants
the
strong
fire
to
be
intensive.
although
this
vegetable
is
the
ordinariest
simple
dish,
but
fries
quality
may
know.
is
called
the
cooking
technique
now
at
last.
F. 英語作文：寫一段話，介紹你的創意食譜。（30個單詞以下）（中文也要寫）
英文：
Materials: Flour 200g, Mint 1 small, egg 1, roasted sesame seeds 1 tsp
Seasoning: salt, sugar, pepper powder
Practice:
1 dip to prepare the material, mint leaves washed from the egg shell, knock into the bowl.
2 flour add clean water consistency suitable batter, add salt, sugar, white pepper.
3 add the egg into the batter, mix.
4 mint leaves scattered into pieces into the egg batter.
5 heat frying pan brush on a thin layer of oil, pour batter spoon into the pot, the pot body to rotate tiled, slightly after the solidification of the roasted sesame seeds sprinkled on the surface.
6 fry egg cakes solidification bottom slightly browned, turned the egg cakes slightly fry clean wok, this method will all Mint egg cakes laid, cut Zhuangpan can.
中文：
材料：麵粉、薄荷1小把、雞蛋1隻、炒香白芝麻1小匙
調料：精鹽、白糖、胡椒粉
做法：
1.浸准備好材料，將薄荷洗凈取葉，雞蛋去殼磕入碗中打散。
2.將麵粉添加清水調成稠度適宜的麵糊，調入鹽、糖、胡椒粉攪勻。
3.將打散的蛋液倒入麵糊中，充分攪勻。
4.將薄荷葉手撒成碎片加入雞蛋麵糊中。
5.煎鍋燒熱刷上一層薄油，將適量的麵糊舀入鍋中，轉動鍋身使其平鋪，稍加凝固後將炒香白芝麻撒在面上。
6.煎至蛋餅凝固底面稍微焦黃，翻個面將蛋餅稍煎即可起鍋，依此法將所有薄荷蛋餅攤好，切塊裝盤即可。
G. 給老闆介紹學習做飯的培訓學校英語作文
自己寫的，水平不高，不保證完全沒有語法或者詞彙錯誤。 I often study by Internet. I learn by watching the video Web site to learn a lot of useful knowledge, and do not have to pay any charges. Watch the video to learn are the qualities which I can repeat viewing, which I made great progress. I browsed through a variety of news websites that many of the latest social events, which let me gain more knowledge. The search engines can get the information to me quickly , it』 very convenient. The network is very good for my study. 譯文：我經常在網上學習。我通過觀看學習網站的視頻學到許多有用的知識，並且不用支付任何費用。觀看視頻學習的優點是我可以重復觀看，這讓我取得很大的進步。我通過瀏覽各種新聞網站了解到許多最新的社會事件，這讓我獲取更多的知識。我通過搜索引擎可以很快地得到我想要的資料，非常方便。網路是我學習的好幫手。
H. 用英語寫的簡單的菜譜，格式是第一步干什麼，第二步干什麼。謝謝！
第一步介紹你要寫什麼菜，然後用你能用的單詞寫下來，結尾在寫一個，我給你想了一個結尾，你也可以自己想想，（it is look very good) 純手工，求採納，做任務
I. 急求一份用英文介紹的菜譜
Famous Peking Duck（北京烤鴨介紹） 北京烤鴨 中國傳統菜譜 by Guest Author Ronghe Yu
Edited by Rhonda Parkinson
Along with the grand view of the Great Wall, travelers to Peking shouldn't miss trying the Peking Roasted Duck. To enjoy the famous ck, the restaurant Quan Ju De is the best choice for you. It has multiple outlets in Peking (Beijing). The old restaurant first opened in 1860. The ck here is said to be the best in Peking, and the service is very good as well.
Before you take up the menu, you might want to know more about how Peking Roasted Duck is made and how it is served. The cks are raised for the sole purpose of making the food. Force-fed, they are kept in cages which restrain them from moving about, so as to fatten them up and make the meat comparably tender. Peking Roasted Duck is processed in several steps: first the cks are rubbed with spices, salt and sugar, and then kept hung in the air for some time. Then the cks are roasted in an oven, or hung over the fire till they become brown with rich grease perspiring outside and have a nice odor.
Peking Duck is always served in well-cut slices. The whole ck must be sliced into 120 pieces and every piece has to be perfect with the complete layers of the meat. Normally there are many dishes served with the ck, including a dish of fine-cut shallot bars, a dish of cucumber bars and finally a dish of paste-like soy of fermented wheat flour. Without these the dainty ck is surely in the shade.
When first served Peking Duck I hesitated to take up my chopsticks, not knowing what to begin with. There is a knack to it: first, pick up a slice of ck with the help of a pair of chopsticks and dip it into the soy paste. Next, lay it on the top of a thin cake and add some bars of cucumber and shallot. Finally, wrap the stuff into a bundle with the sheet cake (a thin pancake). The real secret of Peking ck's flavor lies in your carefully nibbling away at the mixture. You will find all the different ingredients very compatible. Of course, beer is the popular drink for the dinner. It helps to fade away the greasiness of the ck. But it is not necessary to order extra soup, for the ck-bone soup is always included in your order. It will be served as the rear dish for the dinner.
In my four visits to the different ck restaurants of Quan Ju De, I found the services there were always quite good. And the price of the ck there was quite moderate----400 RMB Yuan for a ck feast. Furthermore, the clean and well-decorated rooms and the character of the waiters and waitresses impressed me quite deeply. "Where's my next restaurant to enjoy the Peking Roasted Duck?" you may ask. Quan Ju De would surely be my answer.
I hope you will enjoy the delicacy of the Roasted Duck on your next visit to Peking. But don't forget to practice dealing with chopsticks before you enter Quan Ju De. However, tips for the service are not necessary in Chinese restaurants, although a pair of chopsticks are.
About the Author:
Ronghe Yu graated from the Shandong Teacher's University, China, and lives in Shandong province. As a bilingual writer and cameraman, he devotes himself to promoting the exchange of cultures between China and the English world Sweet and Sour Pork Recipe（咕咾肉的做法）菜譜 recipes 咕咾肉 中國傳統菜譜
This sweet and sour pork is prepared American-style with more batter and deep-fried twice for extra crispiness.
Serves 4 to 6
Ingredients:
* 3/4 pound pork tenderloin
* 2 - 3 teaspoons soy sauce
* Pinch of cornstarch
* Sauce:
* 1/4 cup sugar
* 2 tablespoons ketchup
* 2 tablespoons dark soy sauce
* 1/4 teaspoon salt
* 1/2 cup water or reserved pineapple juice
* 1/4 cup vinegar
* 1 tablespoon cornstarch dissolved in 4 tablespoons water
* Batter:
* 1/3 cup flour
* 1/3 cup cornstarch
* 1 egg white, lightly beaten
* 1 tablespoon vegetable oil
* 1/3 cup warm water, as needed
* Other:
* 1 carrot
* 1/2 red bell pepper
* 1/2 green bell pepper
* 1/2 cup pineapple chunks
* 3 cups oil for deep-frying, or as needed
Preparation:
Directions for sweet and sour pork
Cut the pork into 1-inch cubes. Marinate in the soy sauce and cornstarch for 20 minutes.
In a small bowl, combine the sugar, ketchup, dark soy sauce, salt, water or juice and vinegar. Set aside. In a separate bowl, dissolve the cornstarch in the water. Set aside.
Peel the carrot and chop on the diagonal into 1-inch pieces. Cut the bell peppers in half, remove the seeds and cut into cubes.
Heat the oil for deep--frying to 375 degrees Fahrenheit.
For the batter, combine the flour and cornstarch. Stir in the egg white and vegetable oil. Add as much of the warm water as is needed to form a thick batter that is neither too dry or too moist. (The batter should not be runny, but should drop off the back of a spoon).
Dip the marinated pork cubes in the batter. Deep-fry in batches, taking care not to overcrowd the wok. Deep-fry the pork until it is golden brown. Remove and drain on paper towels.
(If desired you can deep-fry the pork at second time to make it extra crispy. Make sure the oil is back up to 375 before you begin deep-frying again).
To prepare the sweet and sour sauce, bring the sauce ingredients to a boil in a small saucepan over medium heat. Add the carrot, green pepper, and pineapple. Bring to a boil again and thicken with cornstarch mixture, stirring. Check the sauce one more time and adjust seasonings, adding salt and/or vinegar if desired. Serve hot over the deep-fried pork. Serve sweet and sour pork hot over rice.
J. 跪求一篇介紹菜譜的英語作文~初中水平的!
Materials:
Pork (or beef) 250 grams of lean meat, Chinese cabbage (or other seasonal vegetables, commonly used in Sichuan lettuce) 200 grams
Pixian Douban 50 grams (3 tablespoons), cooking wine 25 grams (1.5 tablespoons), starch 25 grams (1.5 tablespoons), salt 2 grams (about 1 / 2 teaspoon), Essence of Chicken with a small amount, do pepper 10 grams, bungeanum 20, onion amount of broth 400 grams, 100 grams of oil, soy sauce 3 grams (1 teaspoon), sugar 5 grams (1 teaspoon), 4 garlic (peeled, cut into at the end), ginger 5 grams (切末)
Practices:
1, will lean meat and cut into about 5 cm long, 2.5; cm wide, 0.3 centimeters thick, large thin (only approximately, not strictly measurable, short thin some would have been better), if they feel bad cut, you can meat slightly cold freezer until hard when some slices of meat with starch, cooking wine, salt and a small amount of water will be absorbed slightly salted meat grasping READY.
2, Chinese cabbage Wash hands tore a large leaf, Chinese cabbage upper oblique knife sliced; Wash and cut green onions蔥段; do pepper cut with scissors READY paragraph; Pixian READY chopped watercress;
3, poured into the pan with 30 grams of oil, do Add pepper and pepper炸至fire was used in reddish brown, remove inactive.
4, to the fire, will蔥段Add to pan with炒香, then Add cabbage off speculation of Health, Shop at bowl with stand.
5,鍋燒, and then poured into 30 grams oil, watercress and ginger Add Pixian炒香until炒出oil.
6, add broth, boiling.
7, will腌好Add the meat pot, using chopsticks, scattered and allocated, to be dispersed until meat discoloration when add soy sauce, chicken, sugar, flavoring.
8, will be poured into the meat and soup with the bowl of cabbage paved.
9, will do well in advance fried peppers and chopped pepper, sprinkle on the meat, sprinkle evenly蒜末also up at meat.
10, pot wash to dry, Add 40 grams of oil, very badly into 9 hot (smoking), and then pouring hot oil evenly on the meat can be.