jessica-qn
The fragrant spicy crab 55 Yuan/catty sour radishes ducks (small) 68Yuan/catties (big) 98 Yuan/catty fragrances spicy shrimp 53 Yuan/cattyfragrances spicy 牛蛙 39/ catty nutritious duck (small) 88Yuan/catty soup containing milks bottoms of the pot 35 Yuan/cattymandarin ducks ducks (are nutritious) 118 元红 soup bottoms of thepot 48 Yuan notes: Because of the cost reason, the shrimp, the crab,牛蛙 the least 2 catties stated that, the sesame oil small dish 3Yuan/nutritious ducks tastes small dish 3 Yuan/pork soup bottoms ofthe pot for the Chongqing hot pot rich fragrance, have the feeling inthe mouth rich fragrance hot, the entrance strong, 味厚 micro issweet, does not increase any pigment, the tunnel Chongqing flavor (forexample the food stomach slightly has the illness, suggested drinks□□the Luo master hot pot cool tea. Element vegetable variety:Tribute vegetable coriander Luo Hansun fragrant 芋 piece bamboo lotusroot piece duck 血豆腐 quail egg frozen bean curd bean or sweetpotato starch noodles dried bean curd 苕 powder auricularia auriculadried bean curd sheet kelp snow amorphopallus riveri winter melonyellow lily flower radish gonorrhea lily flower lettuce bamboo shootspiece even mushroom potato shiitake mushroom bean sprouts freshmushroom napa cabbage cucumber (blue melon) greens 5 Yuan/6 Yuan/7Yuan/8 Yuan/meat dishes varieties: Bull's penis Niu Gaoniu crisp meatfat small snail meat pill ox hair stomach bezoar throat cow slicedmeat Niu Dadu the cow scalloped kidney cow tendons cow spinal cordfresh duck kidney sepia young field chicken fresh meat pill muttonvolume ricefield eel seafood duck intestines silver pomfret fishhairtail fish stomach loach 午餐肉 火腿肉 ham intestines fishhead consumes the fish 13/ 15/ 17/ 18/ cold food in sauce vegetariandiet: Mixes the radish silk to mix the shredded pork to mix thecucumber five perfumes to boil the peanut green pepper preserved eggharsh agar jelly pickled vegetable 6 Yuan/7 Yuan/small red cowsflavors halogen vegetable: Sweet skin duck 28 Yuan/half cow stomach 15Yuan/halogen rabbits first 5 Yuan/halogen beef 18 Yuan/ducks tongues18 Yuan/halogen dried bean curd sheets 8 Yuan/husbands and wives lungspiece (cow lung) 18 Yuan/dried beancurds 6 Yuan/ducks kidneys 15/pickled vegetable 6 Yuan/pig livers 15 Yuan/mountains treasures funguscategory: Yellow boletus red cow stomach fungus old number of peoplefungus mountain delicacy fungus slippery mushroom fungus young Baimushroom fungus abalone mushroom fungus blue bar fungus 12 Yuan/8Yuan/staple food snacks: The golden steamed bun silver steamed bunshredded meat surface egg surface clear noodles hot surface egg friedrice pickled cabbage fries rice Yangchow to fry rice the Dan Dannoodles rice sweet dumplings served in soup 6 Yuan/half dozens 5Yuan/bowls 8 Yuan/3 Yuan/bowls 2 Yuan/bowls red wines: The Great Walldoes the red red rosy cloud bead 76 Yuan/bottle of emperors porches--- solution hundred natrium red wines 156 Yuan/bottle of 01 year goldmedals China Great Wall to do the red 143 Yuan/bottle of 03 year goldmedals China Great Wall to do the red 108 Yuan/bottle of emperorsporch --- red rosy cloud bead red wine 138 Yuan/bottle of beer drinkclass: Yanjing purely lives the Yanjing fresh 啤 happy strengthstrength to add ice 啤 Qingdao purely to live Qingdao beer PearlRiver purely to live the Pearl River gold Longquan Guang pineapple 啤greatly to be possible happy heavy snow blue mineral water Wang Laojithe cool tea coconut tree juice to be in fashion the milk to bepossible Le Xuebi small red cow paper goods Luo master hot pot cooltea 3 Yuan/6 Yuan/pots 4 Yuan/bottle of 6 Yuan/bottle of 8 Yuan/bottleof 10 Yuan/bottle of 12 Yuan/bottle of 2 Yuan/Bao Xianzha the fruitjuice series: The crisp and sweet Sydney juice sand sweet watermelonjuice fragrant cider sour and sweet orange juice raises the face Hamimelon juice rich fragrance jade rice water 8 Yuan/cup of 6 Yuan/cup of12 Yuan/cup of 15 Yuan/cup of 27 Yuan/to grip 35 Yuan/to grip 47Yuan/to grip 67 Yuan/to grip
踏雪1230
Xianglaxie 55 yuan / Ap radish burden acid (small) 68 / jin (a) 98 / 53 yuan burden spicy shrimp / add spicy Bullfrog 39 / jin nourishing duck (small) 88 / 35 catties Naishang bottom of the pot / Ap burden Yuanyang (nourishing) 118 yuan Zihong TANG bottom of the pot 48 yuan note: cost reasons, shrimp, crab, bullfrogs from the burden of at least 2, sesame oil dish three yuan / Ap Weishe a nourishing three yuan / bottom of the pot for a Zihong TANG Luzhou-Chongqing hot pot, a taste of Luzhou, importers peppery strong Meihouweitian not add any pigment, Chongqing Road flavor (such as water, a slight gastrointestinal discomfort, the proposed multi-drink - Luo classic hotpot herbal tea. vegetable dish Variety: Tribute coriander Lohan dishes with bamboo-shoot taro Oupan duck blood tofu frozen quail egg tofu fans Yuba Potato tendons kelp powder snow fungus soybean Konjac Dongguashan yellow-white radish Flammulina Flammulina lettuce mushroom potato-mushroom sprouts Xiangu Chinese cabbage, cucumber (Jinggua) lettuce five yuan / of 6 yuan / 7 yuan in / of 8 yuan / varieties of Xuncai: Bullwhip Clonorchis cattle meat fat and sleek cows beef cattle cakes Maodu Bezoar Pill jets beef cattle-cattle Tatu cattle cattle tendons Yaohua spinal cord fresh duck kidney cuttlefish Aberdeen Tianji fresh mutton Meatball vol rice eel fresh Yachangchangyu hairtail fish maw Loach Pork ham sausage head infants fish consumption 13 / 15 in / in the 17 / 18 in / in the vegetarian salad: mixed shredded radish mixed with three silk mix cucumber Spiced preserved eggs boiled peanuts green peppers hot and sour pickles Jib six yuan / in seven yuan / flavor in the small Red Bull Lucai: Sweet Paper Ap 28 yuan / semi-Niudu only 15 yuan / 5 Lagocephalus gloveri in brine / 18 yuan a halogen beef / Monochoria vaginalis of 18 yuan / beans in brine tendons 8 yuan / in Fuqifeipan (bovine lungs) 18 yuan / Doufuan in six yuan / 15 in the duck kidney / 6 yuan in the kimchi / the pig Liver 15 yuan / Shanzhen fungi were: Hung Huang Boletus cow belly of the elderly first taste of the mountains of Waterloo fungus Jinggong of the Little White fungus Pleurotus abalonus of 12 yuan / 8 yuan in / of staple foods: the plain silver steamed bread肉丝surface of eggs of the peppery broth of rice Danchaofan sauerkraut Dan Dan Yangzhou fried rice-rice dumpling six yuan / Banda five yuan / bowl eight yuan / in 3 yuan / bowl two yuan / bowls of red wine categories: the Great Wall Claret Cabernet Sauvignon 76 yuan / bottles of Emperor Xuan 100 - 156 yuan satisfied that the wine / bottles of 01 gold medals China Great Wall Claret 143 yuan / bottles of 03 gold medals China Great Wall Claret 108 yuan / bottles Emperor Xuan --- Cabernet Sauvignon wine 138 yuan / bottles of beer beverage categories: Yanjing pure Yanjing fresh beer Heineken Bingpi increase of Qingdao pure Qingdao Beer Pearl River pure gold Longquan-Pearl River pineapple beer large Coke's Sprite large mineral water Wanglaoji Kyrgyzstan popular herbal tea coconut milk milk Coke Sprite Red Bull small chafing dish towel Luo classic herbal tea three yuan /-6 yuan / 4 yuan cans / bottles of six yuan / bottles of 8 yuan / bottles of 10 yuan / bottles of 12 yuan / bottles of 2 yuan / package fresh fruit juice Series: Cuitian Sydney juice sand sweet watermelon juice sweet sour orange juice, apple juice Melon Zhinong Skin-corn juice 8 yuan / 6 yuan Cup / Cup 12 yuan / 15 yuan Cup / Cup 27 yuan /扎35 yuan /扎47 yuan /扎67 yuan /扎
海的晨宝贝
pork with preserved vegetable 梅菜扣肉 steamed minced pork with salt fish 咸鱼蒸肉饼 sauté diced pork fillet with brown sauce 酱炸里脊丁 ham with fresh bamboo shoots 鲜笋火腿 braised pork leg 红烧猪蹄 pig tripe with chili sauce 麻辣猪肚 sliced meat and liver with fried rice crust 双片锅巴 pork chops with bean sauce 豆豉排骨 pork chops with sweet and sour sauce 糖醋排骨 sauté pork cubelets with hot pepper 宫保肉丁 meat with cayenne pepper 麻辣白肉 braised pork tendons 红烧蹄筋 meat balls braised with brown sauce 红烧狮子头 fried crisp pork slices with sugar powder 糖粉酥肉 roasted suckling pig 烤乳猪 fried crisp pork 脆皮锅酥肉 stewed pork with preserved bean curd 腐乳炖肉 braised pork slices in soy sauce 红烧扣肉 quick-fried pork and scallions 葱爆肉 sweet and sour pork 咕噜肉 steamed pork with rice flavor in lotus leaves 荷叶粉蒸肉 double cooked pork slices 回锅肉 beef with orange peel 陈皮牛肉 mutton shashlik 烤羊肉串 rinse-mutton / mutton slices rinsed in chafing dish 涮羊肉 mutton braised in brown sauce 红烧羊肉 汤类： consommé 清汤 chowder 羹 double-stewed soup 老火汤 pork and radish soup 连锅汤 three fresh delicacies soup 三鲜汤 five-flavored mutton soup 五滋汤 shark’s fin soup 鱼翅汤 scallop soup 干贝汤 snake potage with eight delicacies 八珍蛇羹 stewed white gourd soup with eight ingredients 八宝冬瓜盅 ginseng and black hen soup 人参炖乌鸡 laver egg soup 紫菜蛋花汤 soup with bamboo shoots and fresh mush 竹笋鲜蘑汤 mushroom soup 清炖冬菇汤 Mt. Lushan stone fungus soup 庐山石耳汤 sliced roast 火鸭芥菜汤 mashed chicken and asparagus soup 芦笋鸡茸汤 consommé of snow egg with bean sprouts 豆苗鞭蓉蛋汤 hors d’oeuvers Jinjiang style 锦江拼盆 butterfly-shaped appetizer 蝴蝶冷盆 assorted appetizer 什锦冷盘 eight-diagram-shaped appetizer 太极八卦 spiced chicken liver and gizzard 卤鸡珍肝 shredded boiled pork meat 卤牛肉 spicy chicken giblets 卤鸡杂 salted duck gizzards 盐水鸭肫 duck wing tips 鸭翅膀 cold duck web 拌鸭掌 duck flippers with mustard sauce 芥末鸭掌 spiced peanuts 五香花生仁 sauté sword beans with dried shrimps 开洋炝刀豆 pickled hot vegetables 泡辣菜 cold vermicelli with mustard and meat shreds 冷拌粉皮 wine preserved crabs 醉蟹 boiled shrimps with salt 咸水虾 sliced pork tripe in hot chili oil 红油肚片 chicken pickled in fermented rice wine sauce 糟鸡 roast duck / goose 烧鸭（鹅） multi-flavor chicken 怪味鸡 spiced beef 麻辣牛肉条 mixed meat in aspic 白切肉 sauté meat and vegetable 什锦肉冻 marinated chicken feet 五香凤爪 spiced marinated chicken 五香酱鸡 chicken skin with mustard sauce 芥末鸡皮 chicken slices with bean jelly sheets 鸡丝粉皮 chicken sings with chili sauce and sesame paste 辣味麻酱鸡翅 roast duck shred in sauce 拌烤鸭丝 duck cutlets with sesame paste 麻酱鸭块 stewed salt-preserved duck 桂花盐水鸭 shrimp chip 虾片 cucumber with jellyfish and dried shelled shrimp 瓜皮虾 raw fish in sauce 生拌鱼 bird’ s nest in crystal sugar 冰糖燕窝 braised snipe in port wine 红酒烧竹鸡 grilled young pigeon 铁扒乳鸽 minced quail 鹌鹑松 eggs preserved in wine 糟蛋 pickled egg 酱蛋 egg in tea 茶叶蛋 spiced goose wing tps and webfeet 蒸腊鹅 spiced goose, Chaozhou style 潮州卤鹅 roast goose, Chaozhou style 潮州烧雁鹅 braised whole duck in soy sauce 红烧全鸭 spiced duck 五香鸭 steamed Nanjing salted duck 蒸南京板鸭 roast Beijing duck 北京烤鸭 sliced chicken in wine sauce 香糟鸡片 deep fried spring chicken 炸童子鸡 steamed chicken in lotus leaf packets 荷叶粉蒸鸡 fried chicken in paper packets 炸纸包鸡 chicken in orange flavor 陈皮鸡 curry chicken 咖喱鸡 braised chicken in casserole 砂锅鸡 mud-baked chicken 叫化子鸡
是薇一的我
Whether you are planning to eat in a Korean restaurant, visit Korea, or cook your own Korean food at home, this quick introduction to Korean cuisine will give you all the basics you need.
The Side Dishes
Korean food stands out from other cuisines with the many side dishes (banchan) that are served during meals. The number of side dishes can range anywhere from 2 to 12, but everyday meals feature at least a few.
So when you eat at a Korean restaurant, your various side dishes will come to you before your meal in small bowls and can be anything from vegetables to meat to seafood prepared in any number of ways. Korean dishes are all served at the same time, so there are no separate courses like in Western cuisines.
The Basics
Rice is the backbone of almost every Korean meal. On rare occasions, noodles will replace the rice, but the vast majority of the time, every person eats a bowl of rice with their meal. Typically, each person will also have their own bowl of soup or stew. The side dishes and main dish or dishes, which can be meat, seafood, or tofu are all be served family-style in the middle of the table. Sometimes a large stew will replace the main dish and will be served family-style at the table.
Common Ingredients
Koreans have perfected the art of preserving food over thousands of years, so many of the side dishes are pickled, salted, or fermented and many are spicy.
Kimchi, Korea's famous spicy cabbage, has over a hundred varieties of different vegetables, including some non-spicy types. Even though Korean stews and soups are served very hot (almost boiling), many of the side dishes are served cold or at room temperature.
Korea is a peninsula, so Koreans eat a lot of seafood although meat has become very popular in the last 50 or so years.
The most common spices and sauces used in Korean cuisine are: sesame oil, chili pepper paste (kochujang), chili pepper flakes (kochukaru), soybean paste (daenjang), soy sauce, garlic, ginger, and scallions. As a result, much of Korean cuisine is intensely flavored, savory, and bold.
The Little Things
Everything, including meat and poultry, is cut into bite-sized pieces so there is no need for a knife. Koreans are also adept at using chopsticks so if the meat is too large or a whole grilled fish is served, it can be split with chopsticks. (Many Korean meat dishes are braised or marinated for a long time for a tender flesh). Korean food is traditionally eaten with stainless steel chopsticks and a long stainless steel spoon and is traditionally served at a low table with people sitting on the floor.
Some Korean Culinary History
Korean cuisine has been affected by its geography (peninsula), climate (hot, humid summers and very cold winters), proximity to neighbors China and Japan, and the Japanese occupation from 1910-1945. European traders also had an impact on the cuisine with the Portuguese introduction of chili peppers to Korea in the 17th century. By the 18th century, chili peppers were already being widely used in the preparation of Korean cuisine.
无论您是计划在韩国餐厅吃饭，还是去韩国，或者在家中烹制自己的韩国料理，韩国料理的简介将为您提供所需的所有基础知识。
副菜
韩国料理与其他菜肴脱颖而出，并配有多种餐点。配菜的数量可以在2到12之间，但每天的餐点至少有几个。
所以当您在韩国餐厅吃饭时，您的各种配菜将会在您的小碗饭之前到达您面前，可以从蔬菜到肉类以及以任何方式准备的海鲜。韩式菜肴同时供应，所以没有西餐的单独课程。
主菜
米饭是几乎每个韩国料理的骨干。在极少数情况下，面条会取代米饭，但绝大多数时候，每个人都用一顿饭吃饭。通常，每个人也会有自己的碗汤或炖汤。可以在肉中，海鲜或豆腐的配菜和主菜或菜肴都在桌子的中间供应家庭风味。有时候大炖菜会取代主菜，并在桌子上供应家庭风味。
常用成分
韩国人已经完善了数千年来保存食物的艺术，所以很多配菜都是腌制，腌制或发酵的，许多都是辣的。
韩国着名的辣白菜泡菜有不同种类的不同蔬菜，包括一些非辣类。尽管韩国炖汤和汤汤很热（几乎沸腾），但许多配菜都是冷的或室温的。
韩国是一个半岛，所以韩国人吃了很多海鲜，虽然肉已经在过去的50多年里变得非常受欢迎了。
韩国料理中最常用的香料和调味酱是：芝麻油，辣椒酱（kochujang），辣椒片（kochukaru），大豆酱（daenjang），酱油，大蒜，姜和。葱。因此，韩国料理的味道很浓，味道鲜美，大胆。
其他
所有的东西，包括肉和家禽，都被切成小块，所以不需要一把刀。韩国人也擅长使用筷子，如果肉太大或者一整条烤鱼都可以用筷子分开。 （许多韩国肉类菜肴长期炖或腌制肉嫩）。传统上，用不锈钢筷子和长不锈钢勺子吃韩国料理，传统上是坐在地板上的低桌子上。
一些韩国烹饪史
韩国料理的地理（半岛），气候（炎热，潮湿的夏天和非常寒冷的冬天），邻近的中国和日本以及日本的占领从1910年至1945年受到影响。欧洲贸易商也在17世纪与葡萄牙向韩国引进辣椒对美食产生了影响。到十八世纪，辣椒已经被广泛用于制作韩国料理。
