中文菜单英文译æ³

中文菜单英文译æ³

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Table of Contents x M Principles of Translation x Chinese Food T Cold Dishes C Hot Dishes C Pork C Beef C Lamb C Poultry and Eggs C Mushrooms C Ablone T Shark’s Fins C Seafood C Vegetables T Tofu C Bird’s Nest Soup C Soups / 2 Rice, Noodles and Local Snacks C Western Food x Appetizers and Salads C Soups C Poultry and Eggs C Beef C Pork 3
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Lamb 2 Fish and Seafood 2 O Noodles, Pasta and Side Dishes C Bread and Pastries 2 O Cakes, Cookies and Other Desserts C Chinese Alcoholic Drinks C Yellow Wine C Liquor C Beer C Wine C Imported Wines C Aperitif C Brandy C Whisky C Gin C Rum C Vodka C Tequila C Liqueurs C Sake C Beer C Cocktails and Mixed Drinks 4
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Table Wine C Non-Alcoholic Beverages C Mineral Water C Coffee C Tea C Tea Drinks C Juice 2 Sodas 2 Mixed Drinks 2 Other Drinks Ice 5
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2 Cantonese Dim Sum 2C j Y O F + C + + C /C + Style Stewed Liver, Beijing Style Noodles with Soy Bean Paste, Beijing Style 5T Y 0 Z 1TS K Y 0 0 0 Jiaozi C Baozi C Mantou C Huajuan C Shaomai 2Y K Y 0 0 0 Tofu 2 Kung Pao Chicken Chop Suey Wonton 3Z u Z Z 0 R K Y 0 2 Fotiaoqiang--Steamed Abalone with Shark’s Fin and Fish Maw in Broth C Guotie (Pan-Fried Dumplings) C Wotou (Steamed Corn Bun) C Steamed Jiaozi (Steamed Dumplings) C Youtiao (Deep-Fried Dough Stick s ) C Tangyuan (Glutinous Rice Balls) C Gulaorou (Sweet and Sour Pork) C Zongzi (Glutinous Rice Wrapped in Bamboo Leaves) C YuanxiaoCGlutinous Rice Balls for Lantern Festival) 2 L ǘ dagunr-- Glutinous Rice Rolls Stuffed with Red Bean Paste 2 Aiwowo (Steamed Rice Cakes with Sweet Stuffing) 2 Douzhir (Fermented Bean Drink) 6T 7
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18. C Preserved Eggs in Ginger Sauce 19. C Pig Feet in Brown Sauce 20. C Sliced Pig Knuckle in Brown Sauce 21. C Chinese Broccoli with Soy Beans 22. C Sliced Sea Whelks with Chives 23. y 2 Traditional Beijing Bean Paste 24. y 2 Deep-Fried Peanuts Pickled in Vinegar 25. y 2 Golden Mushroom with Vegetable 26. y 2 O Celery with White Fungus 27. C Marinated Pork Intestines 28. C Marinated Tofu 29. C Marinated Goose Heads 30. C Marinated Goose Wings 31. C Marinated Goose Webs 32. C Marinated Goose Gizzard 33. C Marinated Eggs 34. y 2 Marinated Beef Tripe 35. C Marinated Beef Shank 36. C Marinated Ox Tongue 37. C Assorted Marinated Meat 10
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38. C Marinated Boneless Duck 39. z Pickled Turnip with Green Soy Bean 40. z O Radish with Soy Bean Paste 41. z Lily Bulb in Squash Sauce 42. C Bitter Gourd with Chinese Wolfberry 43. C Shredded Pork Tripe in Chili Sauce 44. C Beef Tendon 45. C Honey-Stewed BBQ Pork 46. C Roast Duck 47. C Assorted Pickles 48. C Sweet and Sour Pickled Vegetables 49. C Chicken Feet with Pickled Peppers 50. C Tofu with Preserved Eggs 51. C Roast Suckling Pig 52. C Sweet and Sour Bamboo Shoots 53. C Crispy Celery 54. C Marinated Wheat Gluten with Peanuts and Black Fungus 55. C Black Mushrooms with Pine Nuts 56. z Sliced Kelp in Garlic Sauce 57. C Black Fungus with Pickled Capsicum 11
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58. C Marinated Whelks and Cucumber 59. Goose Liver with White Gourd 60. C Spiced Beef 61. C Spiced Smoked Dried Tofu 62. C
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This note was uploaded on 09/18/2010 for the course CHNS 601 taught by Professor Kang-isunchang during the Spring '10 term at Yale.

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中文菜单英文译æ³

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