鮮菜絲 的英文怎麼說

中文拼音 [xiāncàisī]
鮮菜絲 英文
freshcossette
  • 鮮 : 鮮形容詞（少） little; rare
  • 菜 : 名詞1 （能做副食品的植物; 蔬菜） vegetable; greens 2 （泛指副食） （non staple） food 3 （經過烹...
  1. The masterful cooking techniques include bao quick fry, liu quick fry with cornflour, pa stew braise, roast, boiling, using sugar to make fruit, crystallizing with honey. condiments such as sauce paste, fistulous onion and garlic are freely used, clear soup and milk soup are masterly used to add freshness to the dishes.

    原料多選畜禽海產蔬菜，善用爆熘扒烤鍋拔絲蜜汁等烹調方法，偏重於醬蔥蒜調味，善用清湯奶湯增鮮，口味咸鮮。
  2. And the " celestial bean curd " is a dish that requires even more extra time and care : old tofu and free - range chicken are cooked for a long period of time, then the crusty sides of the tofu are removed and ham and abalone strips are applied. this is then steamed over high heat, and the tofu absorbs the oil from the chicken and combines with the saltiness of the ham and the seafood - aroma of the abalone to create a dish that gets better with every bite

    另外參考滿漢全席而還原出的尼罕寧默哈庫它，是紅燒魚肚與牛肚的火候菜，至於天廚老豆腐更是費工，將老豆腐與土雞長時間熬煮，再去除豆腐的硬邊，鋪上火腿鮑魚絲等，以大火蒸透，老豆腐吸足了土雞的油火腿的咸與鮑魚的鮮，愈吃愈夠味。
  3. Distinctive taste, texture and colour are created by layers of bean curd sheet, carrot shreds, bean sprouts, baby sprouts and mushrooms, accompanied by pumpkin pure and spring beans

    鮮腐竹甘筍絲大豆芽翡翠苗及本菇層次分明，食味口感色澤各有特色，伴以南瓜汁及四季豆，賣相恍如西菜擺
  4. The chicken flesh and blood quality is fatty and thick, silk white and thin quality, the frailty is delicate and good to eat, enriching the food with protein and various nourishment compositions of calcium, lin, iron. etc.,

    雞血肉質肥厚，質細絲白，脆嫩爽口，富含蛋白質和鈣磷鐵等多種營養成分，用它烹制的菜肴，不論煎炒油炸，還是清蒸做湯，皆清香鮮美。
  5. The chinese restaurant designed with traditional style, fixed deluxely and graceful environment. with good service, offer various chinese food and the guangzhou food for the guest all over the world. including the snacks of hongkong, seafood, sichuan and northeast food. expect the hall for 400 persons, and 20 deluxe rooms for 10 - 80 persons

    餐廳服務優良，為愛好中華美食的海內外賓客烹制中餐各式極品菜正宗粵菜。從港式點心到海鮮美食，四川麻辣到東北風味，一應俱全，每道菜式均結合各方菜系之長，選料上乘考究，技法一絲不茍。
  6. Ham and salami piled high with shredded lettuce and thinly slices tomatoes drizzled with olive oil and baslamic vinegar on a french baguette

    法式麵包配以火腿，意式香腸，生菜絲和切成薄片的西紅柿，調以特級橄欖油和巴碩芳香黑醋，鮮香美味。
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