北京美食的英文

中国菜的英文名

4.红烧鲤鱼 braised common carp

5. 茄汁虾仁 saute fish slices with bamboo shoots

6. 涮羊肉 instant boiled sliced mutton

7. 糖醋里脊 pork fillets with sweet&sour sauce

8. 炒木须肉 saute shredded pork with eggs&black fungus

9. 榨菜肉丝汤 pork with Sichuan cabbage soup

10. 生炒肚片 saute fish maw slices

11. 回锅肉 saute pork in hot sauce

12. 糖醋排骨 saute chops with sweet&sour sauce

13. 家常豆腐 fride beancurd with sliced pork&pepper

14. 醋溜白菜 saute cabbage&pepper in sweet&sour sauce

15. 鱼香茄子 saute eggplant with fish flavor

16. 麻婆豆腐 stwed beancurd with minced pork in pepper sauce

17. 韭菜炒蛋 saute leek sprouts&eggs

Ⅱ. 面食与糕点

Chinese Pastry&Cooked Wheaten Food

3. 龙须面 saute fine noodles with shredded chicken4. 炒米线 saute rice noodles with green bean sprouts5. 杂酱面 soy beans in minced meat&noodles6. 酸辣汤面 noodles in sour pungent soup7. 排骨面 soup noodles with pork rib8. 阳春面 noodles in superior soup9. 凉拌面 cool braised noodles10. 肉包 steamed meat dumpling11. 豆沙包 bean paste dumpling12. 水晶包 stuffde bread with lard&sugar13. 叉烧包 stuffed bread with roast pork14. 水煎包 lightly fried Chinese bread15. 花卷 twist16. 小笼包 steamed small meat dumpling in basket17. 馄饨 ravioli;hun-tun18. 大饼bannock19. 油条 twistde cruller20. 豆腐脑 beancurd jelly21. 茶叶蛋 egg boiled with salt&tea22.八宝饭 steamed glutinous rice with eight treasures23. 葱油饼 green onion pie24. 黄桥烧饼 crisp short cakes25. 月饼 moon cake26. 酒酿 sweet ferment rice27. 麻花 fried dough twist28. 元宵 rice glue ball

中式早点

烧饼 Clay oven rolls油条 Fried bread stick韭菜盒 Fried leek dumplings水饺 Boiled dumplings蒸饺 Steamed dumplings馒头 Steamed buns割包 Steamed sandwich饭团 Rice and vegetable roll蛋饼 Egg cakes皮蛋 100-year egg咸鸭蛋 Salted duck egg豆浆 Soybean milk稀饭 Rice porridge白饭 Plain white rice油饭 Glutinous oil rice糯米饭 Glutinous rice卤肉饭 Braised pork rice蛋炒饭 Fried rice with egg

地瓜粥 Sweet potato congee馄饨面 Wonton ＆ noodles刀削面 Sliced noodles麻辣面 Spicy hot noodles麻酱面 Sesame paste noodles鸭肉面 Duck with noodles鳝鱼面 Eel noodles乌龙面 Seafood noodles榨菜肉丝面 Pork , pickled mustard green noodles牡蛎细面 Oyster thin noodles板条 Flat noodles米粉 Rice noodles炒米粉 Fried rice noodles冬粉 Green bean noodle鱼丸汤 Fish ball soup贡丸汤 Meat ball soup蛋花汤 Egg ＆ vegetable soup蛤蜊汤 Clams soup牡蛎汤 Oyster soup紫菜汤 Seaweed soup酸辣汤 Sweet ＆ sour soup馄饨汤 Wonton soup猪肠汤 Pork intestine soup肉羹汤 Pork thick soup鱿鱼汤 Squid soup花枝羹 Squid thick soup爱玉 Vegetarian gelatin糖葫芦 Tomatoes on sticks长寿桃 Longevity Peaches芝麻球 Glutinous rice sesame balls麻花 Hemp flowers双胞胎 Horse hooves

驴打滚 soybean cake 艾窝窝 Steamed rice cakes with sweet stuffing) 炒肝 Stewed Liver 糖卷果 Chinese yam and date rolls 姜丝排叉 Fried ginger slices 奶油炸糕 Fried butter cake 豌豆黄 Pea cake 蜜麻花 Ear-shaped twists with sugar 豆汁 Fermented mung bean juice 油茶 Chatang / Miancha / Youcha 馓子麻花 Crisp noodle 萨其马 Caramel treats 焦圈 Fried ring 糖火烧 Sweetened baked wheaten cake 豆馅烧饼 Bean paste cake/Subsidence fried beans

Beijing snacks used to be very famous in Beijing in the old days. The kind of snacks is varied, there were approximately more than 200 of them, but the most of the snacks are derived from Chinese Muslims. Bean Soup (豆汁) is one of the distinguished Beijing snacks. In making the bean soup, the only material is the remainings after making Tofu. Because of its low price, it was welcomed by the majority of Beijingers. Bean Soup tastes sour. If you are not familiar with Beijing, you will hate this at the first taste. Another famous Muslim style snack is Sweet Cake (糖火烧). It is made of flour and red sugar. It is sweet, but with no harm to your health. You will love it at the first bite. If you are not allergic to the viscus of animals, you can try to have some Luzhu （卤煮）. It is made of the tharm and stomarch of the pigs. Though seems to be disgust, it in fact very delicious. Most of Beijing snacks can be found around Qianmen Gate, but now, with the construction of that area, the snacks are facing great threat. As more and more youngsters pay little attention to the traditional things, they are now only welcomed by senior citizens. Beijing (Peking) Cuisine!!!!Meat:Peking Duck (北京烤鸭)Hot and Sour Soup (酸辣汤)Peking Barbecue (烤肉/北京烤肉)Mutton Hot pot (涮羊肉)Sweetened Vinegar Spareribs (糖醋排骨)Stir Fried Tomatoes with Scrambled Eggs (西红柿炒鸡蛋 xīhóngshì chǎo jīdàn)Sweet Stir Fried Mutton/Lamb (它似蜜) (Ta Si Mi)Plain Boiled Pork (白肉) (Bai Rou)Fried Small Meatballs (炸丸子) (Zha Xiao Wan Zi)Fried Pig Liver wrapped in Chinese Small Iris (Iris pallasii) (炸卷肝) (Zha Juan Gan)Shredded Skin Salad (拌皮丝) (Ban Si Pi)Cold Pig ears in Sauce (拌双脆) (Ban Shuang Cui)Pickled Chinese Cabbage with Blood Filled Intestines (酸菜血肠) (suan cai xue chang)Sauced Meat (酱肉) (Jiang Rou)Pickled Sauced Meat (清酱肉) (Qing Jiang Rou)Upper Parts of the Pork Hand/Leg (水晶肘子) (Shui Jing Zhou Zi)Three Non-Stickiness (三不粘 ; San Bu Nian)Wood shavings meat 木须肉 (Moo shu pork)Quick-Fried Tripe (mainly intestines) (爆肚) (Bao Du)Fried Triangle (炸三角) (Zha San Jiao)Roast (Mutton/Beef/Pork (烧牛/羊/猪肉) (Shao Niu/Yang/Zhu Rou)Peking Dumpling (饺子/北京饺子) (Jiaozi/Beijing Jiaozi)Peking wonton (馄饨/北京馄饨) (Hun Tun/Beijing Huntun)Braised fish (酥鱼) (Su Yu)Soft fried fish (软炸鱼) (Ruan Zha Yu)Fish cooked with five spices (五香鱼) (Wu Xiang Yu)Fish cooked with vinegar and pepper (醋椒鱼) (Cu Jiao Yu)Shrimp chips with egg (金鱼戏莲) (Jin Yu Xi Lian)Fish soaked with soup (干烧鱼) (Gan Shao Yu)Family style boiled fish (家常熬鱼) (Jia Chang Ao Yu)Sea cucumber with quail egg (乌龙吐珠) (Wu Long Tu Zhu)Fish cooked with five kinds of sliced vegetable (五柳鱼) (Wu Liu Yu)Abalone with peas and fish paste (蛤蟆鲍鱼) (Ha Ma Bao Yu)Meat wrapped in thin mung bean flour pancake (煎饼馃子) (Jian Bing Guo Zi)Egg and shrimp wrapped in corn flour pancake (糊饼) (Hu Bing)Fried tofu with egg wrapping (锅塌豆腐) (Guo Ta Do Fu)Wheaten cake boiled in meat broth (卤煮火烧) (Lu Zhu Huo Shao)Fried wheaten pancake with meat and sea cucumber fillings (褡裢火烧) (Da Lian Huo Shao)Fried butter cake (奶油炸糕) (Nai You Zha Gao)Fried cake with fillings (烫面炸糕) (Tang Mian Zha Gao)Fried dry soybean cream with diced meat filling (炸响铃) (Zha Xiang Ling)Dried Soy Milk Cream in Tight Roll with Beef Fillings (炸卷果) (Zhua Juan Guo)Lotus ham (莲枣肉方) (Lian Rou Zao Fang)Pork in broth (苏造肉) (Su Zao Rou)Goat/sheep intestine filled with blood (羊霜肠) (Yang Shuang Chang)Beef wrapped in pancake (门钉肉饼) (Men Ding Rou Bing)Soft fried tenderloin (软炸里脊) (Ruan Zha Li Ji)Meatballs soup (清汤丸子) (Qing Tang Wan Zi)Fried sesame egg cake (开口笑) (Kai Kuo Xiao)Pork fat with flour wrapping glazed in honey (蜜汁葫芦) (Mi Zhi Hu Lu)Glazed fried egg cake (金丝糕) (Jin Si Gao)Steamed egg cake (碗糕) (Wan Gao)Lotus shaped cake with chicken meat (莲蓬鸡糕) (Lian Peng Ji Gao)Fried thin pancake with meat stuffing (炸卷果) (Zha Juan Guo)Noodles (Can be either vegetarian or served with meat)Noodles with Thick Gravy (打卤面) (Da Lu Mian)Zhajiang mian (炸酱面)Naked oats noodle (莜面搓鱼) (You Mian Cuo Yu)VegetarianMustardy Chinese cabbage (芥末墩) (Jie Mo Dun)Beijing preserved fruit (果脯) (Guo Pu)Beijing candied fruit (蜜饯) (Mi Jian)Hawthorn cake (京糕) (Jin Gao)Stir fried hawthorn (炒红果) (Chao Hong Guo)Iced fruits (冰果) (Bing Guo)Watermellon jelly (西瓜酪) (Xi Gua Lao)Almond drink (杏仁茶) (Xin Ren Cha)Beijng cheese (奶酪) (Nai Lao)Fuling pancake sandwich (茯苓夹饼) (Fuling jiabing)Thin Millet Flour Pancake (煎饼) (Jian Bing)Thin pancake (薄饼) (Bao Bing)Pancake (烙饼) Lao BingDeep Fried Dough Cake (油饼) (You Bing)Baked Sesame Seed Cake (烧饼) (shaobing)Purplevine Cake (藤萝饼) (Teng Luo Bing)Shortening cake (牛舌饼) (Niu She Bing)Glutinous rice cake (切糕) (Qie Gao)Thousand-layer cake (千层糕) (Qian Ceng Gao)Lamma cake (喇嘛糕) (La Ma Gao)Proso millet cake (黄糕) (Huang Gao)Glutinous rice cake roll (卷糕) (Juan Gao)Glazed steamed glutinous rice cake (水晶糕) (Shui Jing Gao)Rice and white kidney bean cake with jujube (盆糕) (Pen Gao)Honeycomb cake (蜂糕) (Feng Gao)Buckwheat cake (扒糕) (Ba Gao)Rice and jujube cake (甑糕) (Zeng Gao)Mung bean cake (绿豆糕) (Lu Dou Gao)Soybean flour cake (豆面糕) (Dou Mian Gao)Bean paste cake (凉糕) (Liang Gao)Fried Cake (炸糕) (Zha Gao)Rice cake with bean paste (花糕) (Hua Gao)Chestnut cake with bean paste (栗子糕) (Li Zi Gao)Chestnut broth (栗子羹) (Li Zi Geng)Glazed/Candied Chinese Yam (拔丝山药) (Ba Si Shan Yao)Glazed thin pancake with Chinese yam and jujube stuffing (糖卷果) (Tang Juan Guo)Thin pancake of pork fat (油皮) (You Pi)Sweet hard flour cake (硬面饽饽) (Yi Mian Bo Bo)Sweet flour cake (墩饽饽) (Dun Bo Bo)Fried sugar cake (糖耳朵) (Tang Er Duo)Fried cake glazed in malt sugar (蜜三刀) (Mi San Dao)Cake with bean paste filling (豆陷烧饼) (Dou Xian Shao Bing)Freshwater snail shaped cake (螺蛳转) (Luo Si Zhuan)Chinese "fajitas" (春饼卷菜 — not to be confused with spring rolls [春卷])Chatang / Miancha / Youcha (茶汤/面茶/油茶)Fermented Mung Bean Juice (豆汁) (Dou Zhi)Baked Wheaten Cake (火烧) (Huo Shao)Sweetened baked wheaten cake (糖火烧) (Tang Huo Shao)Bean Jelly (凉粉) (Liang Fen)Sweet Potato Starch Jelly (粉皮) (Fen Pi)Crisp Fritter (麻页) (Ma Ye)Crisp Fritter with Sesame (薄脆) (Bao Cui)Crisp Thin Fritter Twist (排叉) (Pai Cha)Crisp Noodle (馓子) (San Zi)Stir Fried Starch Knots (炒疙瘩) (Chao Ge Da)Fried Ring (焦圈) (Jiao Quan)Fried Dough Twist (麻花) (Ma Hua)Pea Flour Cake (豌豆黄) (Wan Dou Huang)Fermented Mung Bean Juice Dried (麻豆腐) (Ma Dou Fu)Jellied Bean Curd (豆腐脑) (Dou Fu Nao)Almond tofu (杏仁豆腐)Glutinous rice ball (艾窝窝) (Ai Wo Wo)Noodle roll (银丝卷) (Yi Si Juan)Kidney bean roll (芸豆卷) (Yun Dou Juan)Dried Soy Milk Cream in Tight Rolls (腐竹) (Fu Zhu)Sugarcoated haws on a stick (糖葫芦) (Tang hu lu)Millet zongzi (粽子) (Zongzi)Tangyuan (元宵) (Yuan Xiao)

Beijing FoodThere are four major cooking styles in China: Sichuan, Cantonese, Shandong and Huaiyang, with each having dozens of branches. All styles are represented in Beijing with thousands of restaurants. In addition, recent years have seen the emergence of restaurants offering French, Russian and Italian foods as well as American fast food.Peking DuckPeking Duck has the reputation of being the most delicious food in the world. The Chinese have a saying: Visitors to Beijing must do two things: climb the Great Wall and eat Peking Duck. While at Quan JuDe, ducks are roasted directly over flames from fruit-tree wood, at Bian Yi Fang roasting is done in closed containers fired with crop stalks. The best places to go for Peking Duck are Qianmen, Hepingmen and Wangfujing.Royal Court FoodOver 800 years when Beijing served as the nation's capital, a cooking style catering to the royal court developed into a major school on a par with other national cuisine. Today, ordinary people can sample food of this cooking style, which was formerly reserved for royals only. The best restaurants offering court food are Fang Shan in Beihai Park and Ting Li Guan in the Summer Palace. Restaurants specializing in court food are not only meticulous about the quality of raw food selected, but lay great emphasis on the ambiance and decoration of the dining rooms.Feast of Complete Manchu-Han Courses (Man Han Quan Xi)One evening in early 1993,35 Chinese and foreign tourists clad in clothes that made them the look-alikes of a Qing emperor, his queen,his concubines and court officials filed into the Fang Shan Restaurant. They were the fifth group to sample Man Han Quan Xi, or Feast of Complete Manchu-Han Courses, in the 70-year history of the restaurant. Man Han Quan Xi foods include bears' paw, hedgehog hydnum, tiger kidney,David's deer, ginseng, bracken, camel hump, shark fin, soft-shell turtle and fish skin, to name only a few. As many raw dishes come from wild life now under state protection, these courses are no longer available.Hot PotThe majority of restaurants in Beijing, big or small, serve huoguo, or hot pot. Customers sit around a table on which is place a hotpot. When the water in the pot boils,they dip paper-thin slices of mutton in the water and , seconds later,get the cooked mutton out of the opt and mix them with a sauce that contains sesame butter, salted leek and a dozen other ingredients. People also cook frozen bean curd,Chinese cabbage and vermicelli in the hot pot.Moslem FlavorAfter the Jin and Yuan dynasties(1115-1368), with more Hui people settling in Beijing, Moslem food consisting mainly of beef and mutton became increasingly popular in the city. Beef and mutton are cooked in many ways. Cooked mutton alone comes in dozens of varieties, including instant stewed mutton and mutton cooked in sly sauce. The best restaurant offering Mongolian hot pot in Beijing is DongLai Shun on Wangfujing Street; and the best roast mutton restaurant is the 145-year-old Kao Rou Ji beside Lake Shichahai. Also, the You Yi Shun Restaurant at Xidan is known for its fried mutton and the nearby Hong Bin Lou Restaurant for its all-mutton feast.Folk SnacksA Beijinger who has long resided abroad says: What miss most are the numerous snacks back home. Douzhi, pagao, ludagun, chatang and zhaguanchang all make the mouth water. Douzhi is a fermented drink made from ground beans; pagaois a cold food made from buckwheat flour; ludagun is a sweet millet flour cake coated, after steaming, with a layer of soy bean flour,chatang is a thin, hot gruel of sorghum flour; and zhaguanchang is fried sausage.