宫保鸡丁英文由来、做法介绍

单击此处编辑母版标题样式,单击此处编辑母版文本样式,第二级,第三级,第四级,第五级,*,*,*,Kung Pao Chicken（,宫 保 鸡 丁 ）,姓名:王 X X专业:发酵工程,China Makes Kung Pao Chicken Official for Olympics,According to one widely repeated story, the Chinese name of kung pao chicken comes from the name of an imperial official who was fed the dish during an inspection tour.,中国一个广为流传的故事称，“宫保鸡丁”名字的由来，与昔日的一名巡抚有关。,For more information, please refer to the following URL,:,详细信息请参考以下网址：食品科技网,Specifically, we talk about how to make this dish.我们具体讲一下如何做这道菜。,This dish is Sichuan taste traditional dishes此菜为黔味传统名菜,Red instead of hot, spicy but not fierce,fleshy slip brittle,.,红而不辣、辣而不猛、肉质滑脆,D,ishes taste: hot and sour,菜品口味：酸辣, Key technology: fried,主要工艺：炒, The time required: 10 minutes所需时间：十分钟, Making Difficulty: Easy,制作难度：简单, chicken breast,amount,鸡胸肉,适量,green,onions,amount,大葱,适量, fried peanuts,amount,油炸花生米,适量, chili paragraph,amount,辣椒段,适量, crushed garlic,amount,蒜泥,适量, chicken essence,amount,鸡精,适量, water,starch,amount,水,淀粉,适量, pepper powder,amount,花椒粉,适量, ginger,amount,姜汁,适量, White pepper,amount,白胡椒,适量, cooking wine,amount,料酒,适量,A tablespoon of soy sauce,生抽,一汤匙, Two teaspoons dark soy sauce,老抽,两茶匙, a tablespoon of balsamic vinegar,香醋,一汤匙, sugar half teaspoon,糖,半茶匙, one-third teaspoon of salt,盐,三分之一茶匙,food ingredients details食,物,材,料,明细,Specific production steps具体的制作步骤,Raw materials is shown in Figure.,原料图如图。,C,hicken breast with a,knife blade slap, cut into,thumb A size small.,鸡胸肉用刀背拍一下，,切成大拇指甲大小的丁。,A tablespoon of cooking wine, a half tablespoon of edible oil, half a teaspoon of white pepper, half teaspoon of salt, starch, one teaspoon of pickled ten minutes tasty.用料酒一汤匙，食用油半汤匙，白胡椒半茶匙，盐半茶匙，淀粉一茶匙，腌渍十分钟入味。,Onions and cut into sections,.,葱切段,。,The fry seventy-eight into hot under the diced chicken fried whiten.,锅里放油，七八成热下鸡丁炒变白。,Add dried chili, onion and a teaspoon of pepper powder, Stir flavor.,放入干辣椒，葱和一茶匙花椒粉，炒出香味。,Blended with feed juice, dry pine fire Scoop viscous.兑入料汁，大火炒到粘稠干松。,Turn off the heat, stir in peanuts can be.,关火，拌入花生米即可。,Chinese food culture broad and profound,and I am pleased to share with you some of them.,中国饮食文化博大精深，我很高兴和大家分享其中的一部分。,谢谢观赏,附：中国特色美食地道英语翻译,一、以主料开头的翻译方法,1、介绍菜肴的主料和辅料：,公式：主料(形状)+(with)辅料,例：杏仁鸡丁chicken cubes with almond,牛肉豆腐 beef with bean curd,西红柿炒蛋 Scrambled egg with tomato,2、介绍菜肴的主料和味汁：,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、介绍菜肴的烹法和主料：,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、介绍菜肴的烹法和主料、辅料,公式：烹法+主料(形状)+(with)辅料,仔姜烧鸡条braised chicken fillet with tender ginger,3、介绍菜肴的烹法、主料和味汁：,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、介绍菜肴的形状(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、介绍菜肴的口感、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,3、介绍菜肴的形状(口感)、主料和味汁,公式：形状(口感)+主料+(with)味汁,例：茄汁鱼片sliced fish with tomato sauce,椒麻鸡块cutlets chicken with hot pepper,黄酒脆皮虾仁crisp shrimps with rice wine sauce,四、以人名或地名开头的翻译方法,1、介绍菜肴的创始人(发源地)和主料,公式：人名(地名)+主料,例：麻婆豆腐Ma Po bean curd,四川水饺Sichuan boiled dumpling,2、介绍菜肴的创始人(发源地)、烹法和主料,公式：人名(地名)+烹法+主料,例：东坡煨肘DongPo stewed pork joint,北京烤鸭Beijing Roast Duck,在中餐菜名翻译成英文的过程中，可以采用,多种不同的方法，而且每一道菜都可以从,不同的角度入手进行翻译。例如，,川菜中的宫保鸡丁这道菜就有以下几种译法：,1.sauteed chicken cubes with peanuts,2.Gongbao chicken cubes,3. diced chicken with chili and peanuts,