The traditional meal centres around a roast turkey stuffed with breadcrumbs and sage, supplemented by a generous assortment of candied yams topped with baby marshmallows, mashed potatoes with gravy, baked potatoes, potatoes au gratin, baked winter squash, mashed winter squash, jellied salad, green salad, stewed tomatoes, canned green beans, creamed onions, brussels sprouts, cornbread, dinner rolls, cranberry relish, celery, olives, pumpkin pie, apple pie, mince pie, indian pudding, and ice cream
傳統的飯菜以麵包屑和鼠尾草填塞的烤
火雞為中心，此外還有覆以小蘑菇的各種甜薯、土豆泥、肉汁土豆、烤土豆、烤南瓜、南瓜泥、果凍沙拉、蔬菜沙拉、
燜西紅柿、罐頭青豆、奶油洋蔥、捲心菜、玉米麵包、小圓麵包、越橘、芹菜、橄欖、南瓜餡餅、蘋果餡餅、肉餡餅、印度布丁和冰淇淋。
Anhui cuisine : anhui cuisine focuses on cooking temperature, braising, and stewing. hams are used to improve taste and sugar candy for freshness
皖菜：主要強調烹飪的
火候，還有燉和
燜。一般加點
火腿調味，或是加點使口味更清新。
Add the tamarind water, sugar, prawns, fish ball and fish sauce. turn down the heat and simmer
放入羅望子汁、糖、大蝦、魚蛋和魚露，轉小
火燜煮。
Squeeze the meat mix into balls, place beside the vegetable hearts, top with crab ovary, cover with vegetable leaves. cover the casserole, place on low heat and simmer for 2 hours
拌好的肉擠成肉丸，碼在菜心上，再點上蟹黃，上蓋菜葉，加蓋微
火燜2小時即成。
Put a bamboo steamer in a casserole, add water and crystal sugar, when the sugar melts, put in the taros and honey and simmer for one hour
砂鍋底部放竹箅加水放冰糖放入
火上熬劃，再放入紅芋蜂蜜，燒開后移小
火燜1小時
Add water, cooking wine, ginger and scallion to soaked hashima and steam for 10 minutes, rinse to get rid of the fishy smell then soak in water. add water to crystal sugar and boil to a syrup
砂鍋底部放竹箅加水放冰糖放入
火上熬劃，再放入紅芋蜂蜜，燒開后移小
火燜1小時
Blanch the fish in hot water till the fishy smell is gone, put on a plate with the scales up, spread with the ham slices, mushroom slices, pork fat and sliced bamboo shoots, add clear chicken soup and seasonings, steam over a high heat for 20 minutes then pick out the pork fat. pour the soup into a bowl, add pepper, stir well, sprinkle over the fish, add coriander
將「三套鴨」放開水稍燙瀝干，放入有竹箅墊底的沙鍋內，放入肝清水調料燒開去沫，蓋上鍋蓋移小
火燜3小時至酥爛，將鴨胸脯朝上，其他配料排在鴨身上，加鹽
燜30分鐘即成。
Add in half bowl of water, boil it in high heat. then add in the grilled chicken thighs. stew it in low heat for 30 mins
加入半碗的水，大
火煮沸.然後加入煎熟好的全雞腿.小
火燜約半小時就行了
Heat 3 tbsps oil in a pot, saute ingredients （ b ）, add lamb pieces and fry for a while, add water chestnuts and sauce, bring to the boil, then simmer for approximately 1 1 / 4hr until tender
用瓦煲燒3湯匙油，爆香材料（二） ，加羊腩炒片刻，再加上馬蹄及芡汁煮滾，改用中慢
火燜? （約11 / 4小時） 。
Its making method is to go together green broad bean rice or green garden pea rice with the ham, pour into the iron pot to turn over to fry, and the bubble delivered the first - class and soft rice of the half an hour, boiling after adding the water up the vapor, then use the little fire to boil familiar, plus the refined salt, monosodium glutamate. etc
其格法是將青蠶豆米或青豌豆米配上
火腿丁，倒進鐵鍋里翻炒一遍，再加上泡發了半小時的上等軟米，加水后煮上汽，然後用文
火燜熟，加上精鹽味精等翻炒拌勻，即可上桌食用。
Bring to the boil for 5 minutes. reduce heat and simmer until pork belly is almost tender. add bamboo shoots. season with salt if necessary
煮約5分鐘后，轉小
火，
燜煮豬腩肉至軟? ，加入竹筍。如有需要，下鹽調味。
Add the cilantro rice with 1 tsp salt and 2 tbsp of oil and a dash of natural monosodium glutamate separately. add the vegetable mixture to the rice and combine thoroughly. cook for about 10 - 15 minutes on low heat
大米中加入一茶匙鹽兩大匙油及少許天然味素煮成飯，再加入炒好的蔬菜，混合均勻，以小火燜十至十五分鐘即可。
