兜兜兜尔
酸辣鱼 鱼加工后，剞刀，用盐、料酒、姜、葱着味。锅中放油，放入鱼炸至紧皮捞起。泡青菜切成细丝。锅内加入湿淀粉收汁亮油，放入味精，撒上葱花，将汁浇在盘内即成。味浓厚，泡菜味突出，具有浓郁的四川民间家常风味，如不加豆瓣则为四川传统名菜“泡菜鲰鱼”。 Hot and sour fish Fish processing, Ji knife, salt, cooking wine, ginger and green onions to taste. Bowl oil, fish Zhadie Add Remove skin tight. Cut foam vegetables filaments. Wet starch to join the pan-juice oil, Add monosodium glutamate, Sprinkle with chopped scallion, pouring juice in the top set. Strong flavor, taste kimchi prominent, with a thick Sichuan civil, family style, such as watercress is not the traditional Sichuan dishes, "Zou pickle fish."
茶痴吃茶去
Soups 干丝soup Hot and sour soup肚丝 Boil for a short time two-brittle Monochoria broth Folder shoots fire broth Xuexia share Braise lumbar skin Tricholoma soup rice crust Cerebral gray chicken eggs Butterfly sea cucumber Dessert 八宝饭 Honey ginkgo Candied melon snow sand folder Amber Yam Amber red Honey fried lotus root Dahongpao philoxeroides 100 sub-cooked in soy and vinegar Hydrangea Cup watermelon Cherry fried Big cake resistance Crisp deep-fried stuffed bananas Hot Sets Sibao 百鸟朝凤 Three crisp burst Nut fried gizzards Crane Beach bed Dry steamed fresh oriole Pigeon sauce Candied lotus leaf bird Sweet and sour carp熘soft surface grains Ginseng Sibao Hyacinth calipash Hibiscus roll Fushou Leisure Pipa shrimp broth 群鸟play nest Hibiscus breakwater crab Su-cooked in soy and vinegar ginseng Su-Pa shark Grasping money Fushou Burning Lurong Wishful cream winter bamboo shoots Hui burning pine mushrooms Winter bamboo shoots bergamot box stuffed mushrooms Brittle-lang-xuan Dongpo Meat broth Lion head clear beef broth Sixi meat Red meat sub-Pa Shrimp burning tendons 豆鼓burning brain Oil touchstone Rabbit Silk Story Pa燕菜 Pa white shark Osmanthus shark Kim Yu-network Lung Fung Chi-wing Pa ham鹿筋 蓑衣burned abalone Cai鲍鸣cicadas Abalone掌上明珠 Peony lobster fish Stewed fish maw奶汤 Piper's belly Yu belly plum duck Gold with鲜贝 Scallops shrimp dumplings 炖鱼lip奶汤 Burning shrimp sea cucumber Sesame cucumbers 网上的，希望有用
锦瑟无端2325
不知你要用来做什么用，如果是在饭店想供外国人点菜，可把做好的成品菜进行编号，左边是中文菜名，右边加一幅照片。看起来直观，点菜时方便。不过因为要用到照片，菜单可以要做大一些。如果这样，弄一个笔记本电脑，请人做一个点菜软件也可。然后在电脑上点菜就可以了，也显得你这家饭店有档次哦。我以前用过嘟嘟美食菜谱软件，有个点菜功能，你可看看。以下是关于菜谱软件的搜索：
小熊缭乱1990
Soups 干丝soup Hot and sour soup肚丝 Boil for a short time two-brittle Monochoria broth Folder shoots fire broth Xuexia share Braise lumbar skin Tricholoma soup rice crust Cerebral gray chicken eggs Butterfly sea cucumber Dessert 我只知道这些了
杭州慕宇装饰
汤类 干丝汤 酸辣肚丝汤 氽双脆 清汤鸭舌 清汤火夹笋 雪霞羹 腐皮烩腰 口蘑锅巴汤 鸡脑乌鱼蛋 蝴蝶海参 甜点 八宝饭 蜜汁白果 夹沙白雪瓜脯 琥珀山药 琥珀红果 蜜煎藕 红袍莲子 百子烩绣球 西瓜盅 樱桃煎 大耐糕 脆炸酿香蕉 热菜 套四宝 百鸟朝凤 爆三脆 炸槟榔胗 仙鹤卧沙滩 干蒸黄雀鲜 酱汁鸽子 荷叶雀脯 糖醋软熘鲤鱼醅面 人参四宝 葫芦鳖裙 芙蓉鱼卷 福寿康乐 清汤琵琶虾 群鸟戏巢 芙蓉堤蟹 人参素烩 扒素鱼翅 福寿金钱抓 烧鹿茸 奶油如意冬笋 松子仁烧香菇 酿佛手冬笋香菇盒 脆琅轩 清汤东坡肉 清炖狮子头 四喜肉 红扒子肉 虾子烧蹄筋 豆鼓烧牛脑 红油试金石 秋菊兔丝 扒燕菜 白扒鱼翅 桂花鱼翅 金网玉 龙翼凤翅 火腿扒鹿筋 烧蓑衣鲍鱼 彩鲍鸣蝉 掌上明珠鲍鱼 龙虾牡丹鱼 奶汤炖鱼肚 琵琶鱼肚 玉鸭梅花肚 金跟鲜贝 虾饺干贝 奶汤炖鱼唇 虾子烧海参 芝麻海参
