stuffed chicken 中文意思是什麼
stuffed chicken
解釋
八寶雞-
Two coloured stuffed chicken platter
雙色瓤雞夾 -
Chicken kiev stuffed with butter ussr
黃油雞卷 -
The cook stuffed the chicken with sausage meat
廚師給雞加填了香腸肉。 -
Savoury cake stuffed with chicken
雞粒餡兒餅 -
Guangdong : chicken cake, preserved egg shortbread, a - thousand - layer shortbread with frozen meat, guangdong mooncake, lotus seed paste in crisp pastry, steamed hedgehog stuffed bun, fenguo. dumpling with fresh shrimp filling, examination success porridge, steamed shaomai with the ovary and digestive glands of a crad, and white rabbit shaped dumpling
廣東的雞仔餅皮蛋酥冰肉千層酥廣東月餅酥皮蓮蓉包刺猥包子粉果薄皮鮮蝦餃及第粥玉兔餃干蒸蟹黃燒麥等。 -
Description : a young chicken is cleaned out the stuffed with various ingredients before being boiled to draw out a delicious broth
描述：把所有材料塞入洗干凈的童子雞里，然後慢慢燉，一道美味的參雞湯就完成拉。 -
It was a leather - stitched case stuffed with a top - hat full of boiled goose, chicken or duck feathers. it was a skilled and arduous job
記載中寫道，一個縫合的皮質盒塞進有一個高帽子滿的煮過的鵝雞或鴨毛。 -
Stuffed chicken wing soup
川翼洋菇 -
" the deep - fried crispy chicken, sauteed prawns with crab coral and baked assorted vegetables wrapped in lotus leaves, baked chicken wing stuffed with glutinous rice, and steamed crab claws with egg are definitely worth trying, " said chef wong
值得推介的包括金牌蒜香吊燒雞、油泡蟹皇鮮蝦球、荷香四寶蔬、脆皮糯米雞翼及芙蓉蒸肉蟹鉗；每道菜式均色香 -
Chef wong s diversity of experience is truly reflected on the dedicated menu of golden bauhinia. " the deep - fried crispy chicken, sauteed prawns with crab coral and baked assorted vegetables wrapped in lotus leaves, baked chicken wing stuffed with glutinous rice, and steamed crab claws with egg are definitely worth trying, " said chef wong
值得推介的包括金牌蒜香吊燒雞、油泡蟹皇鮮蝦球、荷香四寶蔬、脆皮糯米雞翼及芙蓉蒸肉蟹鉗；每道菜式均色香味俱全。 -
The award - winning dishes for poultry : roasted chicken with garlic sauce and seafood crab : deep - fried stuffed crab meat in shell with sauteed crab claws were presented by chef mak wai ming, sous chef of golden bauhinia while the dim sum : steamed shrimp dumplings with a green coat, deep - fried spring rolls with roast duck and preserved vegetables, baked egg tarts, and steamed barbecued pork buns were presented by chef li kam sing, no 1 dim sum cook. as part of its two - year city of life : hong kong is it ! campaign, the hktb organised the best of the best culinary awards to reward the finest of chinese cuisine
經過第一及第二輪由臥底試食大使多次秘密突擊測試，金紫荊粵菜廳于所參加的三個組別均順利入選決賽，由麥偉明師傅所烹調的金牌蒜香吊燒雞、黃金乾坤蟹及李錦星師傅精心炮製的點心（大會指定參賽點心：蝦餃、叉燒飽、春卷及蛋撻）先奪取金獎，再於十月十六及十七日的第三輪比賽中，各參賽者即場一顯身手，最後麥師傅的金牌蒜香吊燒雞及李師傅的巧手點心榮獲至高榮譽金獎。 -
Stuffed chicken wings with shrimp paste
香荽鴨翼 -
Chicken s skin stuffed with shrimp pur e
雞皮瓤蝦膠 -
Roast chicken with garlic, sauteed prawns with crab coral, baked assorted vegetables wrapped in lotus leaves, baked chicken wing stuffed with glutinous rice, and steamed crab claws with egg
金牌蒜香吊燒雞、油泡蟹皇鮮蝦球、荷香四寶蔬、脆皮糯米雞翼
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