1. Foreword
Food culture is an important part of China’s traditional culture. It has a long history. With the
progression of globalization, Chinese food is now found all over the world. Its variety of selection,
unique culinary art, as well as its fine shapes and rich tastes have spread the depth and diversity of
Chinese food culture to the world.
In the past 30 years, with the reform and opening up, as well as the ever-broadening international
exchanges, our foreign friends show increasing interest in Chinese food culture. It is now necessary
to standardize the English translation of Chinese menu so as to better disseminate the Chinese food
culture to the world.
With her great success in holding the "unique and high-level" 29th Olympic Games, Beijing, as
China's capital city and cultural center, has now initiated the grand project of making herself a World
City. As part of the work, the Foreign Affairs Office of the People’s Government of Beijing Municipality
has organized the compilation and publication of the book Enjoy Culinary Delights: A Chinese Menu in
English, hoping it will help to improve the hospitality service and enhance the competitive strength and
influence of our capital city.
Attain harmony in dietary desires; share happiness among nations. We hope this book will help
our foreign friends to better appreciate Chinese food and understand China's food culture. We hope,
also, that the book can do its bit in helping to make Beijing a World City.
Zhao Huimin
Director General
Foreign Affairs Office of the People’s Government of Beijing Municipality
May 2010

2. 前 言
饮食文化是中国优秀传统文化的重要组成部分，历史源远流长。全球化进程的深
入推进，使中华美食走遍世界，享誉全球。多样的选材、独到的技法、精美的造型和
丰富的口感，在不经意间向世人传递中华饮食文化的博大精深。
改革开放30多年来，中国与国际社会的交流不断深入，外国友人对中华饮食文化
表现出越来越浓厚的兴趣。在中国国际影响力显著提升的今天，规范中华美食的英文
译名，有利于广泛传播中华饮食文化，促进更多领域的中国文化走向世界。
作为中国的首都和文化中心，北京在成功举办一届“有特色、高水平”奥运会
后，提出了建设世界城市的宏伟目标。此时，北京市政府外事办公室牵头成立编委
会，编辑出版《美食译苑——中文菜单英文译法》一书，有助于进一步增强城市对外
服务水平，提升首都国际竞争力和影响力。
“饮德食和，万邦同乐”，希望这本书能够成为外国友人了解、品鉴中国美食的
帮手，为中国饮食文化走向世界提供支持，为首都建设世界城市提供助力。
北京市人民政府外事办公室主任
赵会民
二〇一〇年五月

3. 主 任：赵会民
主任委员：高树茂 沈国放 张 谦 姚东桥
委 员：卢津兰 魏志强 郭 磊 赵德良 于燕妮 杨 洋
张五星 梁 瑛 宋 杰 金 天 王 丰
评审专家：（按照姓氏拼音排序）
陈 琳 程慕胜 杜大卫(美) 戴宗显 方 立
过家鼎 黄 庆 黄有义 胡壮麟 柯马凯(英)
吕和发 马登阁 施燕华 王晓明 严瑞源
张 谦 赵会民
《美食译苑——中文菜单英文译法》编委会

4. 中
文
菜
单
英
文
译
法

5. 1
翻译的原则 Principles of Translation ························
第一章 中餐 Chinese Cuisine··········································
中国菜的分类 Classifications ··················································
1. 八大菜系 Eight Famous Cuisines ·············································
1.1. 鲁菜 Lu Cuisine (Shandong Cuisine)·····································
1.2. 川菜 Chuan Cuisine (Sichuan Cuisine)··································
1.3. 粤菜 Yue Cuisine (Guangdong Cuisine) ·······························
1.4. 闽菜 Min Cuisine (Fujian Cuisine) ·········································
1.5. 苏菜 Su Cuisine (Jiangsu Cuisine) ········································
1.6. 浙菜 Zhe Cuisine (Zhejiang Cuisine) ····································
1.7. 湘菜 Xiang Cuisine (Hunan Cuisine) ·····································
目录
Table of Contents

6. 2
1.8. 徽菜 Hui Cuisine (Anhui Cuisine) ··········································
2. 菜品分类 Types of Courses ·····················································
2.1. 凉菜类 Cold Dishes ·······························································
2.2. 热菜类 Hot Dishes ································································
2.3. 汤羹粥煲类 Soups, Congees & Casseroles ··························
2.4. 主食和小吃 Main Food & Snacks ·········································
第二章 西餐 Western Cuisine·········································
一、开胃菜 Appetizers······························································
二、汤类 Soups ·········································································
三、副菜 Entrées·······································································
四、主菜 Main Courses····························································
五、配菜 Side Dishes ······························································
六、甜点 Desserts·····································································

7. 3
第三章 饮品 Drinks······························································
一、酒精类饮料 Alcoholic Beverages ···································
1. 国酒 Chinese Wines & Liquors·················································
2. 洋酒 Imported Wines & Liquors················································
2.1. 白兰地与威士忌 Brandy & Whisky·········································
2.2. 金酒与朗姆酒 Gin & Rum ·····················································
2.3. 伏特加与龙舌兰 Vodka & Tequila ··········································
2.4. 开胃酒（餐前酒）和利口酒（餐后酒）Aperitifs & Liqueurs ········
二、不含酒精类饮料 Non-Alcoholic Beverages···················
三、中国饮品文化 Chinese Drinking Culture ······················
1. 中国的茶文化 Chinese Tea Culture ·········································
2. 中国酒文化 Chinese Wine Culture············································
附：中餐礼仪 Chinese Table Manner···········································

8. 1
翻译的原则
中餐菜单的翻译涉及到菜品的原料、烹饪方法，中餐的菜名还涉及到人名、地名和一些特有品名的
独有叫法。经多方讨论，对中文菜单的英译制定如下的翻译原则：
一、 以主料为主，配料或配汁为辅的翻译原则
1. 菜肴的主料和配料
主料（名称/形状）+ with + 配料
如：松仁香菇 Chinese Mushrooms with Pine Nuts
2. 菜肴的主料和配汁
主料 + with / in + 汤汁（Sauce）
如：冰梅凉瓜 Bitter Melon in Plum Sauce
二、 以烹制方法为主，原料为辅的翻译原则
1. 菜肴的做法和主料
做法（动词过去分词）+ 主料（名称/形状）
如：拌双耳 Tossed Black and White Fungus
2. 菜肴的做法、主料和配料
做法(动词过去分词) + 主料（名称/形状）+ 配料
如：豌豆辣牛肉 Sautéed Spicy Beef and Green Peas
3. 菜肴的做法、主料和汤汁
做法(动词过去分词) + 主料（名称/形状）+ with / in + 汤汁
如：川北凉粉 Tossed Clear Noodles with Chili Sauce
三、 以形状、口感为主，原料为辅的翻译原则
1. 菜肴形状或口感以及主配料
形状/口感 + 主料
如：玉兔馒头 Rabbit-Shaped Mantou
脆皮鸡 Crispy Chicken
2. 菜肴的做法、形状或口感、做法以及主配料
做法（动词过去分词）+ 形状/口感 + 主料 + 配料
如： 小炒黑山羊 Sautéed Sliced Lamb with Pepper and Parsley
四、 以人名、地名为主，原料为辅的翻译原则
1. 菜肴的创始人（发源地）和主料

9. 2
人名（地名）+ 主料
如： 麻婆豆腐 Mapo Tofu (Sautéed Tofu in Hot and Spicy Sauce)
广东点心 Cantonese Dim Sum
2. 介绍菜肴的创始人（发源地）、主配料及做法
做法（动词过去式）+ 主辅料 + 人名/地名 + Style
如： 四川辣子鸡 Spicy Chicken, Sichuan Style
北京炸酱面 Noodles with Soy Bean Paste, Beijing Style
五、 体现中国餐饮文化，使用汉语拼音命名或音译的翻译原则
1. 具有中国特色且被外国人接受的传统食品，本着推广汉语及中国餐饮文化的原则，使用汉语拼音。
如：饺子 Jiaozi
包子 Baozi
馒头 Mantou
花卷 Huajuan
烧麦 Shaomai
2. 具有中国特色且已被国外主要英文字典收录的，使用汉语方言拼写或音译拼写的菜名，仍保留其
原拼写方式。
如： 豆腐 Tofu
宫保鸡丁 Kung Pao Chicken
馄饨 Wonton
3. 中文菜肴名称无法体现其做法及主配料的，使用汉语拼音，并在后标注英文注释。
如：佛跳墙 Fotiaoqiang ( Steamed Abalone with Shark’s Fin and Fish Maw in Broth )
锅贴 Guotie ( Pan-Fried Dumplings )
窝头 Wotou ( Steamed Corn/Black Rice Bun )
蒸饺 Steamed Jiaozi ( Steamed Dumplings )
油条 Youtiao ( Deep-Fried Dough Sticks )
汤圆 Tangyuan ( Glutinous Rice Balls )
粽子 Zongzi ( Glutinous Rice Wrapped in Bamboo Leaves )
元宵 Yuanxiao ( Glutinous Rice Balls for Lantern Festival )
驴打滚儿 Lǘdagunr ( Glutinous Rice Rolls Stuffed with Red Bean Paste )
艾窝窝 Aiwowo ( Steamed Rice Cakes with Sweet Stuffing )
豆汁儿 Douzhir ( Fermented Bean Drink )
六、 可数名词单复数使用原则
菜单中的可数名词基本使用复数，但在整道菜中只有一件或太细碎无法数清的用单数。

10. 3
如：蔬菜面 Noodles with Vegetables
葱爆羊肉 Sautéed Lamb Slices with Scallion
七、 介词in和with在汤汁、配料中的用法
1. 如主料是浸在汤汁或配料中时，使用in连接。
如：豉汁牛仔骨 Steamed Beef Ribs in Black Bean Sauce
2. 如汤汁或蘸料和主料是分开的，或是后浇在主菜上的，则用with连接。
如：泡椒鸭丝 Shredded Duck with Pickled Peppers
八、 酒类的译法原则
进口酒类的英文名称仍使用其原文，国产酒类以其注册的英文为准，如果酒类本身没有英文名称
的，则使用其中文名称的汉语拼音。

11. 4
第一章 中餐
Chapter I: Chinese Cuisine
一、中国菜的分类
Classifications of Chinese Cuisine
1. 八大菜系 Eight Famous Cuisines
中国各地不同的地理气候、资源物产,以及由
此形成的饮食习惯，造就了各具特色的地方菜系，
有“四大风味”、“八大菜系”之说。
“四大风味”，是指以鲁（山东）、川（四
川）、粤（广东）、淮扬（扬州）为代表的地方风
味；“八大菜系”是指由上述四种有代表性的风味
发展而来的地方菜系，包括鲁菜（山东菜）、川菜
（四川菜）、湘菜（湖南菜）、粤菜（广东菜）、
闽菜（福建菜）、苏菜（江苏菜）、浙菜（浙江
菜）、徽菜（安徽菜）。
从小吃到大餐，中国各地名吃举不胜举，千
滋百味的名馔佳肴折射出中国深厚的饮食文化传统
和个性鲜明的地域文化。
In China, different geography, climate, resources,
produce and food habits combine to form characteristic
local cuisines, namely, the "four flavors" and "eight
regional cuisines".
The "four flavors" refer to those of Shandong,
Sichuan, Guangdong and Huai Yang (Yangzhou).
The "eight regional cuisines" refer to the local
modifications of the "four flavors", including
Shandong Cuisine, Sichuan Cuisine, Hunan Cuisine,
Guangdong Cuisine, Fujian Cuisine, Jiangsu Cuisine,
Zhejiang Cuisine and Anhui Cuisine.
From the dishes served at family meals to lavish
banquets, local famous foods are too numerous to list,
and the delicious foods of all kinds of taste reflect
the highly developed tradition of food culture and the
characteristic regional cultures of China.

12. 5
1.1. 鲁菜 Lu Cuisine (Shandong Cuisine)
鲁菜是中国影响最大、流传最广
的菜系之一。鲁是山东省的简称，山东
是中国古文化发祥地之一，地处黄河下
游，气候温和，境内山川纵横，河湖交
错，沃野千里，物产丰富。其粮食产量
目前居中国第三位，蔬菜种类多，品质
优良，是中国重要的蔬菜产地。
山东是孔子的故乡所在地，鲁菜处
处体现着孔子“食不厌精，脍不厌细 ”
的饮食理念，讲究调味纯正，口味偏于
咸鲜，具有鲜、嫩、香、脆的特色。常
用的烹调技法有30种以上，尤擅“爆、
炒、烧、塌、扒”。
明、清两代，鲁菜已是宫廷御膳
主体。以清代国宴规格设置的“满汉全
席”，使用全套银餐具，196道菜，全
是山珍海味，可谓奢华至极。
作为北方第一菜系，喜庆寿诞的
高档宴席和家常菜的许多基本菜式都是
由鲁菜发展而来的，不仅如此，鲁菜对
京、津、东北等地特色风味菜肴的形成
还有着重要的影响。山东人豪爽好客，
特别讲究待客之道，惟恐客人吃不饱、
吃不好，因此菜量很大，在山东人家做
客要有一吃到底的心理准备。
Lu Cuisine is one of the most influential and popular
cuisines in China. “Lu” is short for Shandong Province, which
is one of the cradles of Chinese ancient culture. With mountains
towering and rivers meandering throughout the province, it
boasts vast fertile fields and abundant produce. Its grain output
ranks third in China, and it also has many kinds of high-quality
vegetables.
Shandong is the home province of Confucius, and
Shandong Cuisine embodies the dining concept of "Eat no food
but what’s of the best quality; eat no meat but what’s finely
minced". It emphasizes purity of the seasonings and is a little
salty. It features freshness, tenderness, aroma and crispness.
There are over 30 kinds of common cooking techniques, of
which, "bao (quick stir-frying), chao (frying), shao (stewing), ta
(boiling) and pa (braising)" are outstanding.
In the Ming and Qing dynasties (1368-1911), Shandong
Cuisine was the main style of imperial meals. The "Feast of
Complete Manchu-Han Courses", established in accordance with
the state banquet of the Qing Dynasty court, adopted a banquet
of 196 courses served on silver platters, including delicacies of
every kind as luxurious as possible.
As the first cuisine of north China, many basic courses of
high-class feasts prepared for festivals and birthdays were developed
based on Shandong cuisine. It also had an important influence on
the formation of the local cuisines of Beijing, Tianjin and northeast
China. The people of Shandong Province are good-hearted, keep
open doors, and pay special attention to treating guests well to
ensure they leave full
and well satisfied.
Hence, the dishes
served are more than
sufficient, and family
guests never go hungry.
Yellow River
Fish are cooked in a

13. 6
糖醋黄河鲤鱼：此菜选用黄河鲤鱼
烹制而成，成菜后外焦里嫩，香酥、酸
甜、稍咸。
德州扒鸡：鸡皮光亮，色泽红润，
肉质肥嫩，热吃时，手提鸡骨一抖，骨
肉随即分离，香气扑鼻，味道鲜美，是
德州传统风味。
particular way, so that they are crisp outside and tender inside.
The dish is savory and crisp, sour and sweet and a little salty.
Dezhou Stewed Chicken: the chicken skin is bright and
ruddy, and the meat is fat and tender. When eating it hot, diners
simply grip the feet and shake it, and the meat separates from
the bones. Sweet-smelling and tasty, it is the traditional flavor of
Dezhou.
1.2. 川菜 Chuan Cuisine (Sichuan Cuisine)
川菜是一种发展较早的风味菜系，
其发源地孕育了中国古代的巴蜀文化。
据中国古籍记载，早在两千多年前，当
地就已有卤水、岩盐、川椒、姜等调味
品，在当地发掘的出土文物中，可见各
种青铜和陶质食具，足见其烹饪技术形
成之早。
16世纪初，川菜运用引进种植的辣
椒调味，继承巴蜀之地早就形成的“尚
滋味”、“好辛香”的调味传统，并进
一步发展。19世纪末20世纪初，逐步形
成为一个地方风味极其浓郁的体系。如
今，川菜不仅在中国各地有着广泛的影
Sichuan Cuisine is a local cuisine that developed in
early times, forming part of the culture of ancient Sichuan in
Southwestern China. According to ancient texts, more than two
thousand years ago, there were already such seasonings as brine,
rock salt, pepper, ginger and so on. Various items of bronze and
pottery tableware have been found among excavated cultural
relics, showing the great age of the cooking techniques.
In the beginning of the 16th
century, Sichuan Cuisine used
local pepper as seasoning and inherited the seasoning tradition
of "paying attention to the taste" and "attaching importance to
pungency" and developed it further. At the turn of the 19th
and
20th
centuries, it gradually became a system with strong local
characteristics. Now, Sichuan Cuisine is widely enjoyed all over
China and has spread to many
countries.
Mention Sichuan Cuisine
and tongue-numbing and
spicy tastes come to mind.
Seasonings are very important
in Sichuan Cuisine and many
different flavors abound, which
can be seen from seasonings
such as scallion, ginger, garlic,
chili, pepper, Chinese pepper,
vinegar, Pixian County bean
paste, fermented glutinous rice
wine, sugar, salt and so on. If

14. 7
响，食者众多，而且已遍及世
界许多国家和地区。
一 提 起 川 菜 ， 人 们 的 印
象中似乎只有麻、辣两味，其
实川菜特别注重调味，味型也
相当丰富，单看调料就可见一
斑——葱、姜、蒜、辣椒、胡
椒、花椒、醋、郫县豆瓣酱、
醪糟、糖、盐，不一而足。只
要巧施厨艺，就能精心调和成
酸、甜、苦、辣、麻、香、咸
等7种滋味。
四 川 素 有 “ 天 府 之 国 ”
之称， 56万平方公里境内，
物产富庶。烹饪原料多而广。
川菜拥有4000多个菜肴点心品
种，是由筵席菜、便餐菜、家
常菜、三蒸九扣菜、风味小吃
5个大类组成的，常用烹调技
法近40种，长于小煎、小炒、
干煸、干烧、家常烧等技法。
菜品多为经济可口的大众家常
菜，风格朴实清新。
麻婆豆腐：为四川省的传
统风味菜肴。相传在清朝同治
末年，成都有位陈姓妇女脸上
生有麻子，但烧得一手好菜，
经营餐馆以豆腐的味道最为特
别，麻辣味鲜、色泽红亮，深
受群众喜爱，因而得名。
鱼香肉丝：色红肉嫩，鱼
香味突出。因模仿民间烹鱼的
调料和方法制作，故名鱼香。
回锅肉：红绿相衬，咸中
带甜，微辣醇鲜、味浓而香，
是四川的传统菜肴。
the cook is skillful euough, seven flavors—sour, sweet, bitter, spicy, tongue-
numbing, aromatic and salty should be detected.
Sichuan enjoys a reputation as a "land of abundance". Covering an
area of 560,000
square kilometres,
i t y i e l d s r i c h
c o o k i n g
i n g r e d i e n t s .
Sichuan Cuisine
boasts more than
4,000 courses,
d i v i d e d i n t o
five types, such
as feast dishes,
r e f r e s h m e n t
dishes, home-
s t y l e d i s h e s ,
steamed dishes
and characteristic
snacks. There are nearly 40 kinds of common cooking techniques,
especially sautéing, frying, stir-frying without stewing, dry-frying, home-
style frying and so on. Most are economic and flavorful home style dishes,
simple and fresh.
Mapo (meaning "pockmarked lady" in Chinese) Tofu (Sautéed Tofu
in Hot and Spicy Sauce): It is a traditional flavorful dish. It is said that
towards the end of the reign of Tongzhi (1862-1875) of the Qing Dynasty,
there was a lady surnamed Chen, who was pockmarked but was a very
good cook. The tofu in her restaurant was especially tasty with spicy,
tongue-numbing flavor and bright red color, which was deeply loved by
her customers.
Fish-flavored Shredded Pork (Sautéed Shredded Pork with Spicy
Garlic Sauce): Its meat is red and tender. It imitates the seasoning and
method of cooking fish, hence its name.
Twice Cooked Pork Slices (Sautéed Sliced Pork with Pepper and
Chili): Its color is red and green; its taste is salty with a little sweet and
spicy flavor and it is fragrant.

15. 8
1.3. 粤菜 Yue Cuisine (Guangdong Cuisine)
粤菜即广东地方风味菜，主要由广州、
潮州、东江三种风味组成，以广州风味为代
表，具有独特的南国风味，以选料珍奇、配料
精巧、依食客喜好灵活烹制而著称。粤菜发源
于中国南部沿海地区，那里地处亚热带，濒临
南海，四季常青，物产丰富，山珍海味无所不
有，蔬果时鲜四季不同。同时，这里又是与海
外通商的重要口岸，经济较发达也促进了饮食
文化的发展。
粤菜讲究少而精，制作精细追求享受，
用量精而细，配料多而巧，装饰美而艳，菜品
达5000多种。粤菜原料广采博收，追求生猛；
善用烧、煲、浸、烤、炙、软炸、软炒、清蒸
等烹调法，口味清淡鲜和；在配料、刀工、火
候、烹饪时间、起锅、包尾、器皿、上菜方式
等诸多环节都有着严格要求，如做鱼讲究即杀
即烹，以保持鱼的鲜味；质味兼顾，有崇尚冬
春“滋补身体”的习俗，口味随季节时令的变
化而变化，夏秋偏重清淡，冬春偏重浓郁；菜
品口感重清、鲜、爽、滑、嫩、脆，调味遍用
酸、甜、苦、辣、咸、鲜，追求菜肴整体 的
色、香、味和形。
白切鸡：选用未下蛋的小母鸡或1500克左
右的阉鸡，以清远三黄鸡最佳，鸡肉厚而嫩、
Yue Cuisine refers to that of Guangdong Province,
mainly composed of the flavors of Guangzhou, Chaozhou
and Dongjiang and best represented by that of Guangzhou.
It has a unique "southland" flavor and is famous for the
rare and exquisite ingredients and varied recipes to suit the
tastes of the eaters. Guangdong Cuisine originated from the
subtropical zone, along the coastal area of southern China
adjacent to the South China Sea, which is green all the year
round. It abounds in agricultural produce and delicacies of
all kinds, as well as vegetables varying through the four
seasons. It is also an important trading port to the world; so,
the developed economy also promotes the development of
the food culture with new ideas from home and abroad.
Guangdong Cuisine stresses exquisite preparation and
provides enjoyment with delicate, well-chosen ingredients
and beautiful presentation. There are more than 5,000 dishes
all together. The materials are of a broad range that include
fresh seafood, with cooking techniques including frying,
braising, soaking, toasting, soft-frying and stewing without
seasoning. It has strict requirements in regard to ingredients,
cutting skill, cooking duration, tableware, serving style and
so on. For example, the fish should be cooked immediately
after being killed to keep its freshness. Both quality and taste
are very important, advocating the custom of "nourishing
the body" in Winter and Spring and changing the flavor in
accordance with the season. In Summer and Autumn, light
dishes are favored and in Spring and Winter, strong ones
preferred. Light, fresh, slippery, tender and crisp dishes are
preferred and the seasonings include sour, sweet, bitter,
spicy, salty or fresh. It pursues the whole effect of the dishes
— color, fragrance, taste and shape.
Sliced Boiled Chicken: It requires a pullet or capon
with a weight of only 1,500 grams; the yellow chicken
of Qingyuan is best, with fleshy, tasty tender meat. When
cooking, the flame is turned down immediately after putting

16. 9
肥小脚矮、味道鲜美，制作时将水烧
开，将鸡放下即转用小火，讲究火候，
以刚熟、切开后两腿骨略带血丝者为
宜。皮爽滑，肉细嫩，鲜味足。
老火靓汤：靓汤是粤菜重要的组
成部分，汤料与气候变化相呼应，干燥
少雨的季节，可选择润肺解渴、气血双
补的“菜干煲猪肺”、“雪耳木瓜煲排
骨”、“无花果粉葛煲
赤肉”；暑热时节，身
体火气旺盛，可选择性
甘凉的汤料，如“鸡骨
草煲老鸡”、“凉瓜赤
豆煲龙骨”；冬季体
寒，宜选择性热的汤
料，如“鲜人参煲老
鸭”、“冬虫夏草煲乳
鸽”等等，煲汤一般要3个小时。
红烧大群翅：大群翅取自鲨鱼，
分三围，近头部的脊翅称头围，近尾
的脊翅称二围，尾部末端称三围。此
菜烹饪精巧，汤浓郁香醇，翅针透明
而嫩滑可口，蛋白质含量很高，营养
丰富，是粤系传统佳肴，售价昂贵。
the chicken into the boiling water. The simmering technique stresses
duration and it is best when the chicken is underdone on the shank.
When done the skin is loose, the meat tender and the flavor fresh.
Soup of the Day: Soup is an important part of the Guangdong
Cuisine, with the ingredients changed in accordance with the seasons.
In the dry season, soups such as "dried vegetable and pork lung
soup", "white fungus, pawpaw and spare ribs soup", "fig, pachyrhizua
angulatus and red pork soup" are served to nourish the lungs and
relieve thirst and increase vital
energy and blood flow. In the hot
season, the internal heat of the
body is ample, so it is wise to
select sweet and cool soups, such
as "chicken-bone herb and aged
chicken soup", "cold melon, red
bean and dragon's bone soup"; it is
cold in winter, so hot soups such as
"fresh ginseng and old duck soup" and "aweto and pigeon soup" are
best. It takes three hours to braise the ingredients.
Braised Shark Fin in Brown Sauce:The fin is divided into
three kinds, that near the head, near the tail and at the end of the
tail. It is cooked precisely, with strong and fragrant flavor. The fin
is transparentt, tender and tasty, with a high protein content and
abundant nutrition. It is an expensive, traditional dish of Guangdong
Cuisine.
1.4. 闽菜 Min Cuisine (Fujian Cuisine)
闽菜是福建菜的简称，起源于福
建省闽侯县，以福州、泉州、厦门等地
菜肴为代表发展起来。由于福建的地理
形势倚山傍海，北部多山，南部面海，
山区盛产菇、笋、银耳、莲子和石鳞、
河鳗、甲鱼等山珍野味。漫长的浅海滩
涂，盛产多种海鲜，因此，闽菜多以海
鲜为原料烹制各式菜肴。其特点是色调
美观，滋味清鲜。
烹调方法擅长于蒸、汆、炒、溜、
Min Cuisine is short for Fujian Cuisine, originating in
Minhou County of Fujian Province, represented by the dishes of
Fuzhou, Quanzhou, Xiamen and so on. Fujian is mountainous
in the north and faces the sea in the south. The mountainous
area is abundant in mushrooms, bamboo shoots, white fungus,
lotus, stone squama, eel, soft-shelled turtles and so on. In
the long shallow sea coast, there are numerous sea creatures.
Hence, the Fujian Cuisine has many sea food dishes, colorful,
light and tasty.
The Min Cuisine chefs are adept at steaming, braising,

17. 10
煎、煨，尤以“糟”味最具特色。闽菜注重刀
工，一切刀工均围绕着“味”下功夫，使原料
通过刀工的技法，体现出原料的本味和质地。
闽厨长期以来把烹饪和确保原料质鲜、味纯、
滋补联系起来，重视汤菜，认为其最能保持原
料的本质和原味，因此，汤菜多而考究。闽菜
的烹调细腻表现在选料精细、泡发恰当、调味
精确、制汤考究、火候适当等方面。
佛跳墙：(谑寓其味鲜美使庙中佛像都
要跳出墙外来品尝)起源于19世纪末，为福州
“聚春园”名厨郑春发创制，至今已有100多
年的历史，选料考究，精心煨制而成，讲究火
功与时效，可谓味中有味，浓香四溢，口味醇
厚，质地软嫩，入口即化，营养丰富，是福州
传统名菜之首。
醉糟鸡：善用红糟做配料制作各式风味
菜肴是闽菜的重要特点，这道传统名菜将肥母
鸡用清水煮熟，放入红糟等调味料密封腌制，
色泽淡红，肉质鲜嫩，糟香味美。
生炒海蚌：以鲜海蚌肉为主料，配熟冬
笋、水发香菇炒制而成。此菜刀功独特，蚌肉
香润可口，菜色清新明丽，可谓色香味俱全。
deep-frying, stir-frying, decocting and stewing, and
especially deriving flavors pickled in distillers' grains
alcohol or in wine. Cutting is important in Fujian
Cuisine. Everything sliced preserves and reveals its
original aroma and texture of the ingredients. The chefs
of Fujian Province all guarantee freshness, pure taste
and nourishment and stress the importance of soup,
which is good for keeping the texture and taste of the
original ingredients. Hence, there are many exquisite
soup dishes. Fujian Cuisine has an elaborate array of
well-chosen ingredients with moderate pickling, specific
seasonings, choice soups and great attention to detail.
Fotiaoqiang, meaning the Buddha jumping over the
wall (Steamed Abalone with Shark Fin and Fish Maw in
Broth): This was created at the end of the 19th
century
by Zheng Chunfa, the famous chef of a restaurant named
"Juchunyuan" with a 100-year history. It stresses the
selection of ingredients, duration of stewing and timing.
It is delicious with a strong fragrance, and tender
enough to dissolve immediately in the mouth. It also has
abundant nutrition and is the most famous traditional
dish of Fuzhou.
Chicken in
Rice Wine: Fujian
Cuisine features
using red vinasse
to cook various
local dishes. The
traditional famous
dish is to boil the fleshy hen's meat in water and then
stuff it with red vinasse. It is light red and the meat has
vinasse fragrance and good taste.
Stir-Fried Sea Clam: Fried with cooked winter
bamboo shoots, and mushrooms. It requires unique
cutting skill. The clam meat is delicious, savory, and has
a pleasing bright color.

18. 11
1.5. 苏菜 Su Cuisine (Jiangsu Cuisine)
苏菜即江苏地方风味。江苏地处长江下
游，有淮河流经，水系发达，交通便利，经济
富庶，时蔬河鲜物种全，饮食资源丰富，俗称
“鱼米之乡”，自古就是名厨荟萃之地。中国
第一位典籍留名的职业厨师和第一座以厨师姓
氏命名的城市均出自江苏，一些特制菜肴流传
久远，曾长期供奉封建王朝帝皇享用。
苏菜从淮扬菜发展而来，由淮安菜、扬
州菜、南京菜、苏州菜、镇江菜组成，用料
广泛，以江河湖海水鲜为主；刀工精细，烹
调方法多样，擅长炖、焖、煨、焐；追求本
味，清鲜平和，咸中稍甜；菜品风格雅丽，
形质均美。
松鼠鳜鱼：是苏州名菜，有色有香，有
味有形。尺把长的鳜鱼在盘中昂首翘尾，鱼身
已去骨，并剞上花刀，油炸后，浇上番茄汁，
外酥里嫩，甜酸适口。
淮安软兜：这道菜又称 “清炒鳝背”，
江淮一带盛产鳝鱼，精于鳝鱼入馔。庖厨以
鳝鱼为主料，烹制成席，共有108道菜肴，
号称“长鱼席”， 18世纪已名中国。鳝鱼富
含黄鳝素，可降血糖、调节机能及治疗糖尿
病，尤宜中老年人食用。这道菜鲜嫩可口，
营养丰富。
平桥豆腐：传说中这是一道经清乾隆皇
Su Cuisine is the local cuisine of Jiangsu Province on
the lower reaches of the Yangtze River, with the Huaihe
River passing through. The area boasts a developed water
system, convenient traffic, rich economy and abundant
vegetables and sea and river foods. Hence, it enjoys a
reputation as "a land where fish and grain abound" where
famous chefs have gathered since ancient times. The first
chef whose name is recorded and the first city named after
the family name of a chef all came into being in Jiangsu.
Some special dishes were provided for the imperial
dynasties.
Jiangsu Cuisine developed from Huaiyang Cuisine,
composed of Huaian, Yangzhou, Nanjing, Suzhou and
Zhenjiang Cuisines, with many ingredients but mainly river,
lake and sea foods. The cutting skill is exquisite and the
cooking methods are varied—braising, stewing, simmering
and warming. Care is taken to preserve the original flavor
of the ingredients, light, fresh, as well as salty with a little
sweetness.Thedishesareelegantandbeautifulinformandquality.
Squirrel-like Mandarin Fish: It's a famous Suzhou dish,
with exquisite color, fragrance, taste and shape. A one-third
meter mandarin fish in the plate holds its head high and the
tail up, with the bone removed. After being fried and doused
with tomato juice, it is tender inside and crisp outside, properly
sweet and sour.
Plain Braised Eel: The Jianghuai area (mainly referring
to Jiangsu, Anhui, Hubei and Sichuan) abounds in eels,
and people there are adept at cooking them. Eel is the main
ingredient for a feast of 108 courses, called "Long Fish Feast",
famous in the 18th
century. The rich-tasting eel reduces blood
sugar, regulates body functions and cures diabetes; so, it is
especially suitable for older people. It is tender, tasty, and
nourishing.
Tofu Boiled in Chicken Broth: The dish was once
enjoyed by Emperor Qianlong (reigned 1736-96) of the Qing

19. 12
帝品尝后声名远播的民间菜肴，制作方
法并不复杂。烩制时，用原汁鸡汤加上
鲫鱼脑和蟹黄、猪油、葱、姜等作料，
煮沸后，将豆腐片和熟肉丁、虾米、少
许酱油一起放进锅里。烧开之后，用菱
粉勾芡，再加少许味精起锅。可稍加麻
油或胡椒粉增味。
Dynasty (1644-1911), and hence became well-known. The cooking
method is not complicated: add crucian carp brain, crab roe, lard,
shallots, ginger, etc. into chicken broth; after it boils, put in the bean
curd chips, cooked diced meat, peeled dried shrimp and a little sauce.
When it is boiled, thicken the soup with water chestnut powder and
add a little monosodium glutamate and sesame oil or pepper to enrich
the flavor.
1.6. 浙菜 Zhe Cuisine (Zhejiang Cuisine)
浙菜即浙江菜。浙江东临大海，有
著名的舟山渔场，海产丰盛，中部为盆
地，盛产蔬菜和稻米，闻名中外的金华
火腿、杭州龙井茶、绍兴老酒，都是烹
饪中不可缺少的上乘原料。
浙菜以绍兴菜、杭州菜、宁波菜为
代表，总的特点是菜式精巧，菜品鲜美
滑嫩，脆软清爽。运用香糟调味，注重
煨、焖、烩、炖等烹调技法。宁波菜因
地靠舟山群岛，海产丰富，于是就地取
材，用料以海产为主，口味偏咸。杭州
菜口味清淡，基本不用辛辣调料，也避
免浓油赤酱，但醇香酥烂的东坡肘子、
甜酸适口的西湖醋鱼等经典名菜却回味
悠长，天下闻名。
杭州市规模较大的菜馆有西湖楼外
楼，开设于清道光年间，以西湖醋鱼、
Zhejiang Province adjoins the sea in the east. The famed
Zhoushan Fishery is located here with abundant sea products;
while the mid-province basin abounds with vegetables and
rice. The world-known Jinhua Ham, Hangzhou Dragon Well
Green Tea and Shaoxing Rice Wine are all necessary superior
ingredients of the cuisine.
Zhejiang Cuisine is represented by Shaoxing, Hangzhou
and Ningbo Cuisines and developed through innovation.
It uses lees as seasoning and stresses the cooking skills of
stewing, braising, pot-roasting and so on. Ningbo is next to the
Zhoushan Islands and has abundant marine life; so, Ningbo
Cuisine uses local marine ingredients which taste a little salty.
Hangzhou Cuisine is light and fresh, basically without spicy
seasoning, thick oil and red sauce. The fragrant soft Dongpo
Pork Elbow and the sour and sweet West Lake Fish are also
famous. Vinegar Fish leaves a lingering taste.
Among the large-scale restaurants of Zhejiang Cuisine in
Hangzhou, there is Louwailou Restaurant in West Lake, opened
during the reign of Emperor Daoguang (1821-1851) of the Qing
Dynasty. It is famous for West Lake Vinegar Fish and Shrimp
Meat with Dragon Well Tea, and Wangrunxing in downtown
Qinghefang is known for "imperial cuisine", good at cooking
Grass Carp's Head and Bean Curd Soup, Jianer Meat and
Pickled Bamboo Shoots. In Shaoxing, the Lanxiang Restaurant
has standard Shaoxing Cuisine such as Suoyi Shrimp Balls
and Fish in Vinegar. There is Dongfuyuan in Ningbo in eastern

20. 13
龙井虾仁闻名。还有城内清和坊有“皇
饭儿”之称的王润兴酒楼，以鱼头豆
腐、件儿肉、腌笃笋拿手。绍兴有兰香
馆，专门蓑衣虾球、烹制头肚醋鱼等标
准绍菜。浙东宁波有东福园，咸菜大汤
黄鱼、冰糖甲鱼等名菜是正宗的宁波地
方传统菜。
清汤越鸡：浙菜中最古的菜要首
推绍兴名菜“清汤越鸡”，相传2000多
年前就有了。用绍兴的特产越鸡烹制而
成，此鸡肉白嫩，骨质松脆。利用原汁
清炖，味鲜爽口，曾作为宫廷贡品。现
经绍兴厨师改进，加上火腿、香菇、笋
片做辅料，味道更佳。
宋嫂鱼羹：这道菜已有800多年历
史，烹调时，先将作主料的鳜鱼蒸熟剔
去皮骨，加上火腿丝、香菇竹笋末及鸡
汤等作料烹制而成。成菜色泽悦目，鲜
嫩润滑，味似蟹羹，又称“赛蟹羹”。
西湖醋鱼：选用体态适中的草鱼，
最好先在清水中饿一二天，除去泥土
味。将鱼劈成雌雄两爿洗净，烹时用沸
水汆熟，要掌握火候。装盘后淋上糖醋
芡汁。成菜色泽红亮，肉质鲜嫩，酸甜
可口，略带蟹味。
Zhejiang Province, with authentic local traditional dishes such
as Yellow Fish Soup with Pickled Vegetable, Soft-Shelled
Turtle with Rock Candy and so on.
Stewed Chicken in Clear Soup: It is the most ancient
among Zhejiang dishes, with a history of more than 2,000
years. It is cooked with the special Shaoxing local product
Yue chicken which has white and tender meat and loose and
crisp bones. It is stewed in light soup, fresh and tasty, and was
once tribute for the imperial palace. Currently, the chefs of
Shaoxing add ham, mushroom and bamboo shoots as auxiliary
ingredients, making it tastier.
Lady Song's Thick Fish Soup. It has a history of more
than 800 years. The mandarin fish is stewed and then the skin
and bone are removed; it is then boiled with ham, mushrooms
and bamboo shoots in chicken soup. The cooked dish has a
pleasant color and is fresh and tender, tasting like crab soup;
so, it is also called "Surpassing Crab Soup".
Braised West Lake Fish with Vinegar: A medium-sized
grass carp is soaked in clear water to get rid of the earthy flavor
then divided into two pieces, cleaned, and boiled in water for a
limited time. When served, sugar and vinegar juice are poured
over it. The cooked dish is bright red and the meat fresh, tender,
moderately sweet and sour, with a slight crab flavor.

21. 14
1.7. 湘菜 Xiang Cuisine (Hunan Cuisine)
湘菜即湖南菜。湖南地处长江中游
南部，气候温和，雨量充沛，土质肥沃，
优越的自然条件和富饶的物产为湘菜在
选料方面提供了物质条件。
湘菜调味尤重酸辣。因地理位置的
关系，湖南气候温和湿润，故人们多喜
食辣椒，用以提神去湿。用酸泡菜作调
料，佐以辣椒烹制出来的菜肴，开胃爽
口。就菜式而言，既有乡土风味的民间
菜式、经济方便的大众菜式，也有讲究
实惠的筵席菜式、格调高雅的宴会菜式；
还有味道随意的家常菜式和疗疾健身的
药膳菜式。据统计，湘菜现有不同品味
的地方菜和风味名菜 800 多种。
东安子鸡 ：早在唐玄宗开元年间
（713 ～ 741 年），湖南东安人就开始烹
制东安鸡，至今已有 1200 多年的历史。
此菜造型美观，色泽鲜艳，营养丰富，
具有香、辣、麻、酸、甜、脆、嫩等特点。
腊味合蒸 ：“腊味 ”是湘菜的重要
特点之一，原料有很多种，如猪肉、牛肉、
鸡肉、鱼肉、鸭肉等，经风干、烟熏制成。
这道菜以各种腊熏制品同蒸，腊香浓重，
咸甜适口，色泽红亮，柔韧不腻，稍带
厚汁，且味道互补，各尽其妙，是湘菜
中传统风味名菜。
Xiang Cusine refers to Hunan Cuisine. Hunan Province lies
in the south of the middle reaches of the Yangtze River; it has a
moderate climate, abundant rainfall and fertile soil. The superior
natural conditions and rich produce provide the ingredient base for
the development of Hunan Cuisine.
Hunan Cuisine favors sour and spicy flavors. Due to its
geographical position, the climate of Hunan Province is mild and
wet, so the people there mostly love to eat red pepper to refresh
themselves and get rid of wetness. Dishes with pickled vegetables
and red pepper are appetizing and refreshing. With respect to the
style of dishes, there are folk dishes, economical popular dishes as
well as substantial banquet and elegant feast dishes. There are also
home dishes and disease-curing and body-building dishes cooked
with medicinal herbs. There are more than 800 local dishes and
famous courses of local flavors.
Dong'an Vinegar Chicken: As early as the reign of Kaiyuan
in the Tang Dynasty (618-907), the people of Dong'an of Hunan
Province began to cook Dong'an Chicken. The dish is gracefully
sculpted and bright colored as well as nutritious, fragrant, spicy,
sour, sweet, crisp and tender.
S t e a m e d M i x e d
Preserved Meat: Cured
meat is an important
characteristics of Hunan
Cuisine, with many kinds
of ingredients such as pork,
beef, chicken, fish, duck,
etc.,cured by air-drying
or smoking. The dish
is steamed with thick
fragrant cured meat
with salty, sweet flavor.
It is bright red, tender,
not greasy, served in
thick soup. The tastes

22. 15
毛氏红烧肉 ：原料选用半瘦半肥的
猪肉，将其切成匀称的块状，再用上等
酱油加少量的糖和少许辣椒烧制而成，
味道甜中带咸、咸中有辣、甜而不腻，
色泽呈金黄。这道菜因当年深受毛泽东
喜爱而得名。
complement each other with their unique features.
Braised Pork, Mao's Family Style: This dish uses pork
muscle and fat in equal portions cut into cubes and braised in a
sauce with a little sugar and red pepper. It is golden colored and
tastes sweet, salty and a little spicy, but not greasy. It got its name
because it was highly favored by Mao Zedong.
1.8. 徽菜 Hui Cuisine (Anhui Cuisine)
徽菜即安徽风味，一百年前曾蜚
声全中国，据说当年的徽菜馆排场相
当大，一色的红木家具透着富甲一方的
豪气。但在现代餐饮业的激烈竞争中，
徽菜却悄然没落了，如果不是到黄山旅
游，外地人已很难品尝到正宗的徽菜。
安徽地处华东腹地，气候温和雨
量适中，四季分明，粮、油、蔬、果
品质优良；皖南山区和大别山区盛产茶
叶、竹笋、香菇、木耳、板栗、山药、
石鸡、甲鱼等。其境内的长江、淮河流
域和巢湖地区又是中国淡水鱼的重要产
区，水产丰富，为徽菜的形成和发展提
供了良好的物质基础。
徽菜的传统菜品达上千种，具有
选料朴实、火工独到、重油重色、味道
醇厚、保持原汁原味、讲究食补、菜式
多样的特点。徽菜的烹饪技法，包括刀
工、火候和操作技术，徽菜之重火工是
历来的优良传统，其独到之处集中体现
在擅长烧、炖、熏、蒸类的功夫菜上。
不同菜肴使用不同的控火技术是徽帮厨
师造诣深浅的重要标志，也是徽菜能形
成酥、嫩、香、鲜独特风格的基本手
段，最能体现徽式特色的是滑烧、清炖
和生熏法。
火腿炖甲鱼：又名 “清炖马蹄
鳖”，是徽菜中最古老的传统名菜。徽州
Hui Cuisine refers to Anhui Cuisine, which was famed
throughout China a hundred years ago, and, as the story goes,
the restaurants of Anhui at that time were large, with the uniform
rosewood furniture showing a rich heroic spirit. However, in
the fierce competition of the modern catering industry, it quietly
declined, and, if one does not travel to the Yellow Mountain, it is
now difficult to taste the authentic Anhui Cuisine elsewhere.
Anhui has a mild climate and moderate rainfall and four
distinct seasons as well as high-quality grains, oil, vegetables and
fruit. The mountainous areas of south Anhui and the Dabieshan
Mountains abound in tea, bamboo shoots, mushrooms, agaric,
Chinese chestnut, yam, partridge, and soft-shelled turtle. The areas
of the Yangtze, Huaihe and Chaohu Rivers within Anhui Province
are also important production areas for fresh water fish — a major
ingredient for Anhui Cuisine. There are more than one thousand
traditional dishes, featuring simple ingredients, specific cooking
times, pure flavor and various styles. It pays attention to the oil,

23. 16
山区因独特的环境，所产甲鱼质地高出
旁地一筹，肉厚背隆起，胶质大，肥嫩，
无泥腥气。这道菜采用著名的“沙地马蹄
鳖”炖成，文献记载此物曾被列为宫廷贡
品。后世一些文人墨客都曾慕名前往徽州
品尝这道美味，因而享誉全国。
屯溪腌鲜鳜鱼：安徽屯溪曾是一
座无名小镇， 1840年以后，上海成为
中国重要的对外贸易口岸后，屯溪便成
了安徽的商品集散中心，每年重阳节后
长江名产鳜鱼上市，便将鱼运到屯溪出
售，为保持鱼的肉质鲜嫩，人们发明了
一种用淡盐水腌制鱼的方法，经厨师在
热油锅煎后小火煨烧，特别鲜美，屯溪
“臭鳜鱼”因此得名，至今已有一百多
年历史。
符离集烧鸡：安徽宿县的符离集
烧鸡制作方法十分讲究，从选鸡到捞鸡
需经 12道工序。烧鸡色佳味美，香气扑
鼻，肉白嫩，肥而不腻，肉烂脱骨，嚼
骨而有余香，曾被列为国宴名菜。
color, original flavor and nutrition. The cooking techniques of
Anhui Cuisine include cutting, duration and cooking skill. The
emphasis in Anhui Cuisine is on duration, especially in elaborate
dishes cooked by frying, stewing, smoking and braising. The
diverse dishes use various fire control techniques which is the
key factor in cooking accomplishments of the chefs, as well as
the basic means by which the crisp, tender, fragrant and fresh
characteristics of Anhui Cuisine are obtained. The skills of smooth
frying, braising in light soup and fresh smoking are highly prized.
Stewed Soft-Shell Turtle with Ham: This dish is also called
"Stewed Horse Hoof Turtle in Light Soup", and it is the most
ancient famous traditional dish of Anhui Cuisine.
Due to the special environment, the soft-shell turtles
in the Huizhou mountainous areas are of higher
quality than those in other places. The turtles there
have thick meat, fat and tender without earthy smell.
The dish is braised with the famed "Horse's Hoof
Turtle in Sandy Land", which was a tribute for the
imperial palace. Some literati in later generations
were also attracted to Huizhou to taste it, so it is
famed all over the country.
Tunxi Pickled Fresh Mandarin Fish: Tunxi
Town of Anhui Province became a commodities
distribution center after Shanghai became
an important foreign trade port after 1840.
Immediately after the Double Ninth Festival every
year, the famous product, mandarin fish, is transported to Tunxi for
sale. In order to keep the fish fresh, the people invented a method
of pickling it in light salt water, braising it over a low fire after it is
fried in boiled oil. It is especially fresh and tasty.
Fuliji Roast Chicken: the roast chicken of Fuliji, Suxian
County of Anhui Province has beautiful color and good flavor,
and the meat is savory, fleshy and tender but not greasy, and when
cooked, will separate from the bone. It is listed as a famous dish
for State banquets. It places extreme stress on its 12-step cooking
procedure.

24. 17
2.菜品分类 Types of Courses
2.1. 凉菜类 Cold Dishes
1. 八宝菠菜 Spinach with Eight Delicacies
2. 白菜心拌蜇头 Marinated Jellyfish Head and Heart of Chinese Cabbage
3. 白灵菇扣鸭掌 Mushroom with Duck Webs
4. 白切鸡
Boiled Chicken Slices (Served with Soy Sauce, Ginger Sauce or
Ginger and Scallion Sauce)
5. 拌八爪鱼 Marinated Octopus
6. 拌豆腐丝 Shredded Tofu
7. 黄瓜拌海螺 Marinated Whelks and Cucumber
8. 拌黑木耳 Black Fungus in Sauce
9. 拌苦菜 Maror in Sauce
10. 拌牦牛耳 Yak Ear
11. 拌茄泥 Mashed Eggplant
12. 拌双耳 Tossed Black and White Fungus
13. 拌爽口海苔 Seaweed in Sauce
14. 拌鸵鸟筋 Ostrich Tendons in Sauce
15. 拌鲜核桃仁 Fresh Walnuts in Sauce
16. 拌香椿苗 Chinese Toon in Sauce
17. 拌野菜 Assorted Wild Herbs in Sauce
18. 拌猪头肉 Pig's Head Meat in Sauce

25. 18
19. 冰梅凉瓜 Bitter Melon in Plum Sauce
20. 冰心苦瓜 Bitter Melon Salad
21. 冰镇芥兰 Iced Chinese Broccoli
22. 朝鲜辣白菜/朝鲜泡菜 Kimchi
23. 陈皮兔肉 Tangerine-Flavored Rabbit Meat
24. 豉油乳鸽皇 Braised Pigeon in Black Bean Sauce
25. 川北凉粉 Tossed Clear Noodles with Chili Sauce
26. 川味香肠 Sausage, Sichuan Style
27. 春芽豆腐丝 Shredded Tofu with Bean Sprouts
28. 刺身凉瓜 Bitter Melon with Sashimi
29. 葱油鹅肝 Goose Liver with Scallion Sauce
30. 葱油鸡 Chicken with Scallion Sauce
31. 脆虾白菜心 Fried Shrimp with Heart of Chinese Cabbage
32. 大拉皮 Tossed Clear Noodles with Sauce
33. 蛋黄凉瓜 Bitter Melon with Egg Yolk
34. 蛋衣河鳗 Flavored Eel coated with Egg
35. 当归鸭卷 Duck Rolls with Angelica
36. 德州扒鸡 Braised Chicken, Dezhou Style
37. 豆豉多春鱼 Shisamo in Black Bean Sauce
38. 豆豉鲫鱼 Crucian Carp in Black Bean Sauce
39. 剁椒鸭肠 Duck Intestines with Chili

26. 19
40. 夫妻肺片 Sliced Beef and Ox Tongue in Chili Sauce
41. 干拌牛舌 Ox Tongue in Chili Sauce
42. 干拌顺风 Pig Ear in Chili Sauce
43. 高碑店豆腐丝 Shredded Dried Tofu of Gaobeidian
44. 枸杞凉瓜 Bitter Melon with Chinese Wolfberry
45. 怪味牛腱 Multi-Flavored Beef Shank
46. 桂花糯米藕 Steamed Lotus Root Stuffed with Glutinous Rice
47. 桂花山药 Chinese Yam with Osmanthus Sauce
48. 杭州风鹅 Air-Dried Goose, Hangzhou Style
49. 红心鸭卷 Duck Meat Rolls with Duck Yolk
50. 红油百叶 Beef Tripe in Chili Oil
51. 红油牛筋 Beef Tendon in Chili Oil
52. 琥珀核桃 Honeyed Walnuts
53. 琥珀花生 Honeyed Peanuts
54. 花生太湖银鱼 Taihu Silver Fish with Peanuts
55. 黄花素鸡 Dried Tofu with Day Lily
56. 鸡脚冻 Chicken Feet Aspic
57. 家常皮冻 Home-Made Pork Skin Aspic
58. 姜汁皮蛋 Preserved Eggs in Ginger Sauce
59. 姜汁鲜鱿 Fresh Squid in Ginger Sauce
60. 姜汁蛰皮 Jellyfish in Ginger Sauce
61. 酱牛肉 Beef in Brown Sauce

27. 20
62. 酱香猪蹄 Pig Feet in Brown Sauce
63. 酱鸭 Duck in Brown Sauce
64. 酱鸭翅 Duck Wings in Brown Sauce
65. 酱肘花 Sliced Pig Knuckle in Brown Sauce
66. 酱猪肘 Pig Knuckle in Brown Sauce
67. 芥末木耳 Black Fungus with Wasabi
68. 芥末鸭掌 Duck Webs with Wasabi
69. 金豆芥兰 Chinese Broccoli with Soy Beans
70. 韭菜鲜核桃仁 Fresh Walnuts with Chinese Chives
71. 韭黄螺片 Sliced Sea Whelks with Chinese Chives
72. 蕨根粉拌蛰头 Fern Root Noodles with Jellyfish Head
73. 可乐芸豆 Kidney Beans in Coke
74. 腊八蒜茼蒿 Crown Daisy with Pickled Garlic
75. 辣黄瓜条 Cucumber Strips with Spicy Sauce
76. 老北京豆酱 Traditional Beijing Bean Paste
77. 老醋黑木耳 Black Fungus with Vinegar
78. 老醋花生米 Peanuts with Vinegar
79. 老醋泡花生 Peanuts in Vinegar
80. 凉拌花螺 Prepared Sea Whelks with Sauce
81. 凉拌黄瓜 Shredded Cucumber with Sauce
82. 凉拌金针菇 Needle Mushroom with Sauce

28. 21
83. 凉拌苦瓜 Bitter Melon with Sauce
84. 凉拌西芹云耳 Celery with White Fungus
85. 凉拌莜面 Oat Noodles with Garlic Sauce
86. 龙眼风味肠 Sausage Stuffed with Salty Egg
87. 卤牛腩 Marinated Beef Brisket
88. 卤水大肠 Marinated Pork Intestines
89. 卤水豆腐 Marinated Tofu
90. 卤水鹅头 Marinated Goose Head
91. 卤水鹅翼 Marinated Goose Wings
92. 卤水鹅掌 Marinated Goose Webs
93. 卤水鹅胗 Marinated Goose Gizzard
94. 卤水鸡蛋 Marinated Eggs
95. 卤水金钱肚 Marinated Beef Tripe
96. 卤水牛腱 Marinated Beef Shank
97. 卤水牛舌 Marinated Ox Tongue
98. 卤水拼盘 Marinated Assorted Meat
99. 卤水鸭膀 Marinated Duck Wings
100. 卤水鸭肉 Marinated Duck
101. 卤水鸭舌 Marinated Duck Tongue
102. 卤鸭冷切 Marinated Sliced Duck
103. 卤鸭胗 Marinated Duck Gizzards
104. 卤猪舌 Marinated Pig Tongue

29. 22
105. 鹿筋冻 Venison Tendon Aspic
106. 萝卜干毛豆 Pickled Turnip with Green Beans
107. 萝卜苗 Turnip Sprouts
108. 麻辣肚丝 Shredded Spicy Pork Tripe
109. 麻辣耳丝 Hot and Spicy Shredded Pig Ear
110. 麻辣牛筋 Spicy Beef Tendon
111. 麻辣牛展 Spicy Sliced Beef Shank
112. 麻辣鸭膀丝 Shredded Spicy Duck Wings
113. 美味牛筋 Flavored Beef Tendon
114. 米醋海蜇 Jellyfish in Vinegar
115. 蜜汁叉烧 BBQ Pork with Honey Sauce
116. 明炉烧鸭 Roast Duck
117. 明虾荔枝沙拉 Shrimp and Lichee Salad
118. 南瓜汁百合 Lily Bulb in Pumpkin Sauce
119. 酿黄瓜条 Pickled Cucumber Strips
120. 泡菜什锦 Assorted Pickles
121. 泡椒凤爪 Chicken Feet with Pickled Peppers
122. 泡椒鸭翅 Duck Wings with Pickled Peppers
123. 泡椒鸭丝 Shredded Duck with Pickled Peppers
124. 盆盆肉 Lamb Stew
125. 皮蛋豆腐 Tofu with Preserved Eggs

30. 23
126. 巧拌海茸 Mixed Seaweed
127. 青椒花生米 Deep-Fried Peanuts with Green Pepper
128. 清香苦苣 Endive with Sauce
129. 清蒸火腿鸡片 Steamed Sliced Chicken with Ham
130. 乳猪拼盘 Roast Suckling Pig
131. 三色中卷 Squid Rolls Stuffed with Bean, Ham and Egg Yolk
132. 三丝木耳 Black Fungus with Cucumber and Vermicelli
133. 三文鱼刺身 Salmon Sashimi
134. 色拉九孔 Abalone Salad
135. 山椒凤爪 Chicken Feet with Wild Pepper
136. 珊瑚笋尖 Shredded Bamboo Shoots
137. 烧椒皮蛋 Preserved Eggs with Chili Pepper
138. 生腌百合南瓜 Marinated Lily Bulbs and Pumpkin
139. 圣女果 Cherry Tomatoes
140. 爽口白菜丝 Shredded Chinese Cabbage
141. 爽口西芹 Celery with Sauce
142. 水果沙拉 Fruit Salad
143. 水晶鹅肝 Goose Liver Aspic
144. 水晶萝卜 Sliced Turnip with Sauce
145. 水晶鸭舌 Duck Tongue Aspic
146. 水晶鱼冻 Fish Aspic

31. 24
147. 四宝烤麸 Marinated Wheat Gluten with Peanuts and Black Fungus
148. 松仁香菇 Chinese Mushrooms with Pine Nuts
149. 松田青豆 Songtian Green Beans
150. 酥海带 Crispy Kelp
151. 酥鲫鱼 Crispy Crucian Carp
152. 素鸭 Marinated Tofu
153. 酸辣瓜条 Spicy Cucumber in Vinegar
154. 酸辣蕨根粉 Spicy Fern Root Noodles in Vinegar
155. 酸辣魔芋丝 Spicy Shredded Konjak in Vinegar
156. 酸甜泡菜 Sweet and Sour Pickled Vegetables
157. 蒜泥白肉 Sliced Boiled Pork with Mashed Garlic
158. 蒜茸海带丝 Sliced Kelp with Mashed Garlic
159. 蒜汁鹅胗 Goose Gizzard with Garlic Sauce
160. 糖拌西红柿 Tomato Slices with Sugar
161. 糖醋白菜墩 Sweet and Sour Chinese Cabbage
162. 糖蒜 Pickled Sweet Garlic
163. 跳水木耳 Black Fungus with Pickled Capsicum
164. 瓦窑鸡 Barbecued Chicken
165. 乌龙吐珠 Sea Cucumber with Quail Eggs
166. 五彩酱鹅肝 Goose Liver with White Gourd
167. 五味九孔 Fresh Abalone in Spicy Sauce

32. 25
168. 五味牛腱 Multi-Spiced Beef Shank
169. 五香大排 Multi-Spiced Pork Ribs
170. 五香鹿肉 Multi-Spiced Venison
171. 五香牛肉 Multi-Spiced Beef
172. 五香熏干 Multi-Spiced Smoked Tofu
173. 五香熏鱼 Multi-Spiced Smoked Fish
174. 五香云豆 Multi-Spiced Kidney Beans
175. 香吃茶树菇 Spiced Tea Plant Mushrooms
176. 香椿豆腐 Tofu with Chinese Toon
177. 香椿鸭胗 Duck Gizzards with Chinese Toon
178. 香葱酥鱼 Crispy Crucian Carp with Scallion
179. 香辣手撕茄子 Hand-Shredded Eggplant with Chili Sauce
180. 香辣兔肉 Sautéed Rabbit Meat with Spicy Sauce
181. 香糟鸭卷 Duck Rolls Marinated in Rice Wine
182. 小黄瓜蘸酱 Baby Cucumber Served with Soy Bean Paste
183. 小鱼花生 Baby Silver Fish with Peanuts
184. 熏三文鱼 Smoked Salmon
185. 腌三文鱼 Marinated Salmon
186. 腌雪里蕻 Pickled Potherb Mustard
187. 盐焗鸡 Salty-Baked Chicken

33. 26
2.2. 热菜类 Hot Dishes
猪肉 (Pork)
200. 白菜豆腐焖酥肉 Braised Pork Cubes with Tofu and Chinese Cabbage
201. 百叶红烧肉 Stewed Pork Cubes and Tofu Skin in Brown Sauce
202. 板栗红烧肉 Braised Pork with Chestnuts
203. 鲍鱼红烧肉 Braised Pork with Abalone
204. 鲍汁扣东坡肉 Braised Dongpo Pork with Abalone Sauce
205. 爆炒双脆 Sautéed Duck Gizzard and Pork Tripe
188. 盐水鹅肉 Goose Meat Cooked in Brine
189. 盐水虾肉 Shrimp Cooked in Brine
190. 盐水鸭肝 Duck Liver Cooked in Brine
191. 扬州凤鹅 Steamed Goose, Yangzhou Style
192. 樱桃萝卜蘸酱 Turnip with Soy Bean Paste
193. 鱼露白肉 Sliced Boiled Pork in Anchovy Sauce
194. 糟香鹅掌 Braised Goose Webs in Rice Wine Sauce
195. 糟香毛豆 Green Soy Beans in Rice Wine Sauce
196. 炸花生米 Deep-Fried Peanuts
197. 竹笋青豆 Bamboo Shoots and Green Peas
198. 煮壳花生 Boiled Unshelled Peanuts
199. 醉鸡 Chicken in Rice Wine

34. 27
206. 碧绿叉烧肥肠 Steamed Rice Rolls with BBQ Pork Intestines and Vegetables
207. 扁豆肉丝 Sautéed Shredded Pork and Green Beans
208. 菜远炒排骨 Sautéed Spare Ribs with Green Vegetable
209. 潮式椒酱肉 Fried Pork with Chili Soy Sauce, Chaozhou Style
210. 潮式凉瓜排骨 Spare Ribs with Bitter Melon, Chaozhou Style
211. 豉油皇咸肉 Steamed Pork Cured in Black Bean Sauce
212. 豉汁蒸排骨 Steamed Spare Ribs in Black Bean Sauce
213. 川式红烧肉 Braised Pork, Sichuan Style
214. 川味小炒 Shredded Pork with Vegetables, Sichuan Style
215. 脆皮乳猪 Roasted Crispy Suckling Pig
216. 脆皮三丝卷 Crispy Rolls (with Shredded Pork, Sea Cucumber and Bamboo Shoots)
217. 蛋黄狮子头 Stewed Meat Ball with Egg Yolk
218. 蛋煎猪脑 Scrambled Eggs with Pig Brain
219. 地瓜烧肉 Stewed Pork Cubes and Sweet Potatoes
220. 东坡方肉 Dongpo Cubed Pork
221. 东坡肘子 Dongpo Pig Knuckle
222. 冬菜扣肉 Braised Pork with Preserved Vegetables
223. 冬笋炒肉丝 Sautéed Shredded Pork with Bamboo Shoots
224. 豆豉猪蹄 Stewed Pig Feet with Black Bean Sauce
225. 炖大棒骨 Stewed Pork Bone
226. 方竹笋炖肉 Stewed Pork with Bamboo Shoots

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227. 腐乳猪蹄 Stewed Pig Feet with Preserved Tofu
228. 干煸小猪腰 Sautéed Pig Kidney with Onion
229. 干豆角回锅肉 Sautéed Twice-Cooked Pork with Dried Beans
230. 干锅肥肠 Griddle Pork Intestines
231. 干锅辣猪手 Griddle Spicy Pig Feet
232. 干豇豆炖猪蹄 Braised Pig Feet with Dried Cowpeas
233. 咕噜肉 Gulaorou (Sweet and Sour Pork)
234. 怪味猪手 Multi-Flavored Pig Feet
235. 锅烧肘子配饼 Grilled Pig Knuckle Served with Pancake
236. 海参过油肉 Light-Fried Pork with Sea Cucumber
237. 黑椒焗猪手 Baked Pig Feet with Black Pepper
238. 红扒肘子 Braised Pig Knuckle in Brown Sauce
239. 红烧狮子头 Braised Pork Ball in Brown Sauce
240. 红烧蹄筋 Braised Pig Tendon in Brown Sauce
241. 红汤丸子 Pork Meatballs in Tomato Soup
242. 滑溜里脊片 Stir-Fried Sliced Pork Tenderloin
243. 回锅肉片 Twice-Cooked Pork Slices
244. 烩蒜香肚丝 Braised Shredded Pork Tripe with Mashed Garlic
245. 火爆腰花 Sautéed Pig Kidney
246. 夹沙肉 Steamed Pork Slices with Red Bean Paste
247. 尖椒炒肥肠 Sautéed Pork Intestines with Hot Pepper

36. 29
248. 尖椒里脊丝 Stir-Fried Shredded Pork Tenderloin with Hot Pepper
249. 煎猪柳 Pan-Fried Pork Fillet
250. 酱爆里脊丝配饼 Fried Shredded Pork Tenderloin in Soy Bean Paste with Pancake
251. 酱烧排骨 Braised Spare Ribs in Brown Sauce
252. 酱猪手 Braised Pig Feet in Brown Sauce
253. 椒盐排骨 Fried Spare Ribs with Spiced Salt
254. 椒盐肉排 Spare Ribs with Spices
255. 椒盐炸排条 Fried Spare Ribs with Spices
256. 芥兰肉 Stir-Fried Pork with Chinese Broccoli
257. 金瓜东坡肉 Stir-Fried Dongpo Pork with Pumpkin
258. 京酱肉丝 Sautéed Shredded Pork in Sweet Bean Sauce
259. 九转大肠 Braised Intestines in Brown Sauce
260. 酒醉排骨 Spare Ribs in Wine Sauce
261. 焗肉排 Baked Spare Ribs
262. 咖喱肉 Curry Pork
263. 咖喱肉松煸大豆芽 Sautéed Minced Pork with Bean Sprouts with Curry
264. 腊八豆炒腊肉 Sautéed Preserved Pork with Fermented Soy Beans
265. 腊肉炒香干 Sautéed Preserved Pork with Dried Tofu Slices
266. 腊肉炒香芹 Sautéed Preserved Pork with Celery
267. 腊肉红菜苔 Sautéed Preserved Pork with Preserved Vegetables
268. 辣白菜炒五花肉 Pork with Spicy Cabbage
269. 辣子肉 Sautéed Pork with Spicy Sauce

37. 30
270. 榄菜肉菘炒四季豆 Sautéed Green Beans with Minced Pork and Vegetable
271. 两吃干炸丸子 Deep-Fried Meat Balls Served with Two Sauces
272. 溜肚块 Sautéed Sliced Pork Tripe
273. 溜丸子 Sautéed Pork Balls with Brown Sauce
274. 罗汉肚 Pork Tripe Stuffed with Meat
275. 萝卜干腊肉 Sautéed Cured Pork with Pickled Turnip
276. 蚂蚁上树 Sautéed Vermicelli with Spicy Minced Pork
277. 毛家红烧肉 Braised Pork, Mao’s Family Style
278. 梅樱小炒皇 Sautéed Squid with Shredded Pork and Leek
279. 米粉扣肉 Steamed Sliced Pork Belly Coated with Flour
280. 米粉排骨 Steamed Spare Ribs Coated with Flour
281. 米粉肉 Steamed Pork Coated with Flour
282. 蜜汁火方 Steamed Ham with Honey
283. 蜜汁烧小肉排 Stewed Pork Tenderloin with Honey
284. 木耳过油肉 Sautéed Boiled Pork with Black Fungus
285. 木耳肉片 Sautéed Sliced Pork with Black Fungus and Eggs
286. 木须肉 Muxu Pork (Sautéed Sliced Pork, Eggs and Black Fungus)
287. 南瓜香芋蒸排骨 Steamed Spare Ribs with Pumpkin and Taro
288. 泡萝卜炒肉丝 Sautéed Shredded Pork with Pickled Turnip
289. 芹菜肉丝 Sautéed Shredded Pork with Celery
290. 青椒肉丝 Sautéed Shredded Pork with Green Pepper

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291. 青豌豆肉丁 Sautéed Diced Pork with Green Peas
292. 清炸里脊 Pan-Fried Pork Tenderloin
293. 清蒸猪脑 Steamed Pig Brain
294. 软溜肥肠 Quick-Fried Pork Intestines with Brown Sauce
295. 软炸里脊 Fried Pork Tenderloin in Batter
296. 砂锅海带炖排骨 Stewed Spare Ribs and Kelp in Casserole
297. 砂锅排骨土豆 Stewed Spare Ribs and Potatoes in Casserole
298. 什烩肉 Stewed Pork with Assorted Vegetables
299. 什菌炒红烧肉 Sautéed Pork in Brown sauce with Assorted Mushrooms
300. 什菌炒双脆 Sautéed Chicken Gizzard and Pork Tripe with Assorted Mushrooms
301. 手抓琵琶骨 Braised Spare Ribs
302. 水晶肘 Stewed Pig Knuckle
303. 四喜丸子 Braised Pork Balls in Gravy
304. 酸豆角肉沫 Sautéed Pickled Beans with Minced Pork
305. 蒜茸腰片 Sautéed Pig Kidney with Mashed Garlic
306. 蒜香烩肥肠 Braised Pork Intestines with Mashed Garlic
307. 蒜香椒盐肉排 Deep-Fried Spare Ribs with Minced Garlic and Spiced Salt
308. 笋干焖腩肉 Braised Pork Tenderloin with Dried Bamboo Shoots
309. 台式蛋黄肉 Steamed Pork with Salted Egg Yolk, Taiwan Style
310. 碳烧菠萝骨 BBQ Spare Ribs with Pineapple
311. 碳烧排骨 BBQ Spare Ribs
312. 糖醋里脊 Sweet and Sour Pork Tenderloin

39. 32
313. 糖醋排骨 Sweet and Sour Spare Ribs
314. 铁板咖喱酱烧骨 Spare Ribs with Curry Served on Sizzling Iron Plate
315. 铁板什锦肉扒 Assorted Meat Served on Sizzling Iron Plate
316. 温拌腰片 Mild Pig Kidney
317. 无骨排 Boneless Spare Ribs
318. 无锡排骨 Fried Spare Ribs, Wuxi Style
319. 五花肉炖萝卜皮 Stewed Pork Belly with Turnip Peel
320. 鲜果香槟骨 Stewed Spare Ribs with Fresh Fruits
321. 咸鱼蒸肉饼 Steamed Meat Pie Stuffed with Minced Pork and Salted Fish Cutlet
322. 香辣肚块 Sautéed Sliced Pork Tripe with Chili Sauce
323. 香辣猪扒 Hot and Spicy Pork Chops
324. 香蜜橙花骨 Sautéed Spare Ribs in Orange Sauce
325. 湘味回锅肉 Hot and Spicy Pork Slices, Hunan Style
326. 小炒脆骨 Sautéed Gristle
327. 蟹汤红焖狮子头 Stewed Pork Balls in Crab Soup
328. 雪菜炒肉丝 Sautéed Shredded Pork with Preserved Vegetable
329. 芽菜回锅肉 Hot and Spicy Pork Slices with Scallion and Preserved Vegetable
330. 芽菜扣肉 Steamed Pork Slices with Preserved Vegetable
331. 芫爆肚丝 Sautéed Sliced Pork Tripe with Coriander
332. 芫爆里脊丝 Sautéed Shredded Pork Tenderloin with Coriander
333. 盐煎肉 Salty Fried Pork Slices

40. 33
334. 银芽肉丝 Sautéed Shredded Pork with Bean Sprouts
335. 油面筋酿肉 Wheat Gluten with Pork Stuffing
336. 鱼香里脊丝 Yuxiang Shredded Pork (Sautéed in Spicy Garlic Sauce)
337. 鱼香肉丝 Yuxiang Shredded Pork (Sautéed in Spicy Garlic Sauce)
338. 玉米煲排骨 Pork Rib and Corn in Casserole
339. 芋头蒸排骨 Steamed Spare Ribs with Taro
340. 云腿芥菜胆 Sautéed Chinese Broccoli with Ham
341. 芸豆焖猪尾 Braised Pigtails with Green Beans
342. 炸肉茄合 Deep-Fried Eggplant with Pork Stuffing
343. 珍菌滑炒肉 Sautéed Pork with Mushroom
344. 猪肉炖粉条 Braised Pork with Vermicelli
345. 竹筒腊肉 Steamed Preserved Pork Steamed in Bamboo Tube
346. 孜然寸骨 Sautéed Spare Ribs with Cumin Spice
347. 子姜肉 Sautéed Shredded Pork with Ginger Shoots
348. 走油蹄膀 Braised Pig Knuckle in Brown Sauce
牛肉 (Beef)
349. XO酱炒牛柳条 Sautéed Beef Fillet in XO Sauce
350. 阿香婆石头烤肉 BBQ Beef with Spicy Sauce
351. 霸王牛排 Superior Grilled Steak
352. 白灵菇牛柳 Sautéed Beef Fillet with Mushroom
353. 白灼肥牛 Boiled Beef Slices
354. 爆炒牛肋骨 Stir-Fried Beef Ribs
355. 彩椒牛柳 Sautéed Beef Fillet with Bell Peppers

41. 34
356. 菜胆蚝油牛肉 Sautéed Sliced Beef and Green Vegetable in Oyster Sauce
357. 菜心扒牛肉 Grilled Beef with the Heart of Green Vegetable
358. 菜远炒牛肉 Sautéed Beef with Green Vegetable
359. 陈皮牛肉 Tangerine-Flavored Beef
360. 豉油牛肉 Steamed Beef in Black Bean Sauce
361. 豉汁牛仔骨 Steamed Beef Ribs in Black Bean Sauce
362. 川北牛尾 Braised Oxtail in Chili Sauce, North Sichuan Style
363. 川汁牛柳 Sautéed Beef Tenderloin in Chili Sauce, Sichuan Style
364. 葱爆肥牛 Sautéed Beef with Scallion
365. (东来顺)精选牛上脑 Donglaishun Superior Beef Brain
366. (东来顺)精选牛眼肉 Donglaishun Superior Beef Eyes
367. (东来顺)精选雪花肥牛 Donglaishun Superior Beef Slices
368. 豆豉牛柳 Braised Beef Fillet in Black Bean Sauce
369. 番茄炖牛腩 Stewed Beef Brisket with Tomato
370. 干煸牛柳丝 Sautéed Shredded Beef Tenderloin
371. 干煸牛肉丝 Sautéed Shredded Beef with Chinese Pepper
372. 干锅黄牛肉 Griddled Beef and Mushroom
373. 干烧牛肉 Fried Beef with Chili
374. 罐焖牛肉 Stewed Beef in Casserole
375. 锅仔辣汁煮牛筋丸 Stewed Beef Tendon Balls with Chili Sauce in Casserole
376. 锅仔萝卜牛腩 Stewed Beef Brisket with Radish in Casserole

42. 35
377. 杭椒牛柳 Sautéed Beef Fillet with Green Pepper
378. 蚝皇滑牛肉 Sautéed Beef in Oyster Sauce
379. 黑椒牛肋骨 Ribs with Black Pepper
380. 黑椒牛柳 Sautéed Beef Tenderloin with Black Pepper
381. 黑椒牛柳粒 Sautéed Diced Beef Tenderloin with Black Pepper
382. 黑椒牛排 Steak with Black Pepper
383. 黑椒牛仔骨 Beef Ribs with Black Pepper
384. 红酒烩牛尾 Braised Oxtail in Red Wine
385. 红烧牛蹄筋 Braised Beef Tendon in Brown Sauce
386. 红油牛头 Ox Head with Chili Oil
387. 胡萝卜炖牛肉 Stewed Beef with Carrots
388. 湖南牛肉 Beef, Hunan Style
389. 家常烧蹄筋 Home-Style Braised Beef Tendon
390. 家乡小炒肉 Country-Style Sautéed Beef Fillet
391. 尖椒香芹牛肉丝 Sautéed Shredded Beef with Hot Pepper and Celery
392. 姜葱爆牛肉 Sautéed Sliced Beef with Ginger and Scallion
393. 椒盐牛仔骨 Spiced Calf Ribs
394. 椒子肥牛片 Sautéed Beef Slices with Green Pepper
395. 芥兰扒牛柳 Sautéed Beef Tenderloin with Chinese Broccoli
396. 芥兰牛肉 Sautéed Beef with Chinese Broccoli

43. 36
397. 金蒜煎牛籽粒 Pan-Fried Diced Beef with Garlic
398. 京葱山珍爆牛柳 Braised Beef Fillet with Scallion, Beijing Style
399. 咖喱蒸牛肚 Steamed Beef Tripe with Curry
400. 扣碗牛肉 Steamed Beef in Casserole
401. 辣白菜炒牛肉 Sautéed Beef with Spicy Cabbage
402. 辣子牛肉 Spicy Sautéed Beef
403. 荔枝炒牛肉 Sautéed Beef with Lichee
404. 凉瓜炒牛肉 Sautéed Beef with Bitter Melon
405. 芦笋牛柳 Sautéed Beef Tenderloin with Green Asparagus
406. 麻辣牛肚 Spicy Beef Tripe
407. 蒙古牛肉 Sautéed Mongolian Beef
408. 米粉牛肉 Steamed Beef Coated with Rice
409. 柠檬牛肉 Sautéed Beef with Lemon Juice
410. 牛腩煲 Stewed Beef Brisket in Casserole
411. 牛肉炖土豆 Stewed Beef with Potatoes
412. 牛肉丸 Stewed Beef Meatballs
413. 青豆牛肉粒 Sautéed Diced Beef with Green Beans
414. 青椒牛肉 Sautéed Beef with Green Pepper
415. 清蛋牛肉 Fried Beef with Scrambled Eggs
416. 清汤牛丸腩 Stewed Beef Brisket and Beef Balls
417. 三彩牛肉丝 Sautéed Shredded Beef with Vegetables
418. 山药牛肉片 Sautéed Sliced Beef with Chinese Yam

44. 37
419. 什菜牛肉 Sautéed Beef with Assorted Vegetables
420. 什锦扒牛肉 Grilled Beef with Assorted Vegetables
421. 石烹肥牛 Beef Slices Grilled on Stone Plate
422. 时菜炒牛肉 Sautéed Beef with Seasonal Vegetable
423. 爽口碧绿百叶 Beef Tripe with Green Vegetable
424. 水煮牛肉 Sliced Beef in Chili Oil
425. 酥皮牛柳 Crispy Beef Tenderloin
426. 酸辣蹄筋 Spicy Beef Tendon with Vinegar
427. 堂煎贵族牛肉（制作方法：黑
椒汁、云呢拿汁）
Pan-Fried Superior Steak (with black pepper sauce, vanilla sauce)
428. 特色牛蹄 House-Special Beef Tendon
429. 铁板串烧牛肉 Beef Kebabs Served on Sizzling Iron Plate
430. 铁板木瓜牛仔骨 Calf Ribs with Papaya Served on Sizzling Iron Plate
431. 铁板牛肉 Beef Steak Served on Sizzling Iron Plate
432. 铁锅牛柳 Beef Fillet Braised in Iron Wok
433. 土豆炒牛柳条 Sautéed Beef Tenderloin with Potatoes
434. 豌豆辣牛肉 Sautéed Spicy Beef and Green Peas
435. 西兰花牛柳 Sautéed Beef Tenderloin with Broccoli
436. 西汁牛柳 Beef Tenderloin with Tomato Sauce
437. 鲜百叶 Fresh Ox-tripe

45. 38
438. 鲜菇炒牛肉 Sautéed Beef with Fresh Mushroom
439. 鲜椒牛柳 Sautéed Beef Tenderloin with Bell Pepper
440. 鲜牛肉滑 Fresh Mashed Beef
441. 香煎纽西兰牛仔骨 Pan-Fried New Zealand Veal Chops
442. 香辣牛肉 Sautéed Beef with Chili Sauce
443. 香芋黑椒炒牛柳条 Sautéed Beef with Black Pepper and Taro
444. 香芋烩牛肉 Braised Beef with Taro
445. 小炒腊牛肉 Sautéed Cured Beef with Leek and Pepper
446. 小笋烧牛肉 Braised Beef with Bamboo Shoots
447. 雪豆牛肉 Sautéed Beef with Snow Peas
448. 芫爆散丹 Sautéed Beef Tripe with Coriander
449. 洋葱牛柳丝 Sautéed Shredded Beef Tenderloin with Onion
450. 腰果牛肉粒 Sautéed Diced Beef with Cashew Nuts
451. 野山椒牛肉丝 Sautéed Shredded Beef with Wild Pepper
452. 鱼香牛肉 Yuxiang Beef (Sautéed in Spicy Garlic Sauce)
453. 榨菜牛肉 Sautéed Beef with Pickled Vegetable
454. 沾水牛肉 Plain Cooked Beef with Multiple Sauces
455. 芝麻牛肉 Sautéed Beef with Sesame
456. 中式牛柳 Beef Tenderloin with Tomato Sauce, Chinese Style
457. 中式牛排 Beef Steak with Tomato Sauce, Chinese Style
458. 孜然烤牛肉 Grilled Beef with Cumin
459. 孜然辣汁焖牛腩 Stewed Beef Brisket with Cumin and Chili Sauce
460. 子姜牛肉 Sautéed Beef with Ginger Shoots

46. 39
羊肉 (Lamb)
461. 拆烤羊腿肉 Roast Lamb Leg
462. 炒羊肚 Sautéed Lamb Tripe
463. 葱爆羊肉 Stir-Fried Sliced Lamb with Scallion
464. 葱煸羊腩 Sautéed Diced Lamb with Scallion
465. 大蒜羊仔片 Sautéed Lamb Slices with Garlic
466. （东来顺）极品磨裆（生吃） Donglaishun Superior Lamb Slices (Raw)
467. （东来顺）手工切鲜羊肉 Donglaishun Hand Cutting Fresh Lamb Slices
468. （东来顺）特制肥羊肉 Donglaishun Special Rich Lamb Slices
469. （东来顺）特制羊后腿 Donglaishun Special Lamb Slices from the Back Leg of Lamb
470. （东来顺）特制羊肉片 Donglaishun Special Lamb Slices
471. （东来顺）特制羊上脑 Donglaishun Special Lamb Brain
472. （东来顺）特制羊尾 Donglaishun Special Lamb Tail
473. （东来顺）钻石级杜泊羊 Donglaishun Top Grade Lamb Slices
474. 干羊肉野山菌 Dried Lamb with Wild Truffles
475. 红焖羊排 Braised Lamb Chops with Soy Sauce
476. 红焖羊肉 Braised Lamb with Soy Sauce
477. 红烧羊肉 Braised Lamb in Brown Sauce
478. 回锅羊肉 Twice Cooked Lamb
479. 烤羔羊 Roast Lamb
480. 烤全羊 Roast Whole Lamb
481. 烤羊里脊 Roast Lamb Tenderloin

47. 40
482. 烤羊腿 Roast Lamb Leg
483. 卤酥羊腿 Marinated Lamb Leg
484. 蒙古手抓肉 Boiled Lamb, Mongolian Style
485. 清炖羊肉 Stewed Lamb in Clear Soup
486. 手扒羊排 Grilled Lamb Chops
487. 涮羊肉 Hot Pot, Mongolian Style
488. 铁板孜然羊肉 Lamb with Cumin Served on Sizzling Iron Plate
489. 小炒黑山羊 Stir-Fried Sliced Black Goat Meat
490. 羊宝 Sheep’s Testicle
491. 羊四宝 Four Delicacies from Lamb
492. 羊蝎子 Lamb Spine, Hotpot Style
493. 羊腰 Lamb Kidney
494. 支竹羊肉煲 Lamb and Rolls of Dried in Casserole
495. 纸包风味羊排 Lamb Chops Wrapped in Foil
496. 孜然羊肉 Stir-Fried Lamb with Cumin
禽蛋类 (Poultry and Eggs)
497. XO酱爆乳鸽脯 Sautéed Pigeon Breast in XO Sauce
498. 八宝鸭丁 Diced Duck with Eight Delicacies
499. 八珍发菜扒鸭 Braised Duck with Assorted Meat and Thread Moss
500. 巴蜀小炒鸡 Sautéed Chicken with Hot and Green Pepper

48. 41
501. 扒鸡腿 Grilled Chicken Legs
502. 扒芥香鸡胸 Grilled Chicken Breast Flavored with Mustard
503. 白椒炒鸡胗 Sautéed Chicken Gizzards with Pepper
504. 白菌炒蛋 Scrambled Eggs with Mushroom
505. 白灵菇鸡片 Sautéed Chicken Slices with Mushroom
506. 板栗焖仔鸡 Stewed Chicken with Chestnuts
507. 半口蘑蒸鸡 Steamed Chicken with Truffle
508. 北菇扒大鸭 Braised Duck with Dried Mushroom
509. 北菇云腿蒸乳鸽 Steamed Pigeon with Dried Mushroom and Ham
510. 北京烤鸭 Roast Duck, Beijing Style
511. 荸荠鸡片 Sautéed Chicken Slices with Water Chestnuts
512. 彩椒炒火鸭柳 Sautéed Roast Duck with Bell Pepper
513. 菜甫肉碎煎蛋 Pan-Fried Eggs with Minced Pork and Vegetables
514. 菜片乳鸽松 Sautéed Dried Pigeon Floss with Sliced Vegetables
515. 菜头烧板鹅 Braised Dried Goose and Lettuce Head
516. 菜远鸡球 Sautéed Chicken Balls with Green Vegetables
517. 参杞炖老鸭 Stewed Duck with Ginseng and Chinese Wolfberry
518. 茶香鸡 Tea Flavored Chicken
519. 柴把鸭 Steamed Duck with Bamboo Shoots and Ham
520. 潮州烧雁鹅 Roast Yane Goose, Chaozhou Style
521. 陈皮鸡 Tangerine-Flavored Chicken
522. 豉汁黄毛鸡 Sautéed Chicken in Black Bean Sauce

49. 42
523. 虫草炖老鸭 Stewed Duck with Aweto
524. 虫草炖乌鸡 Stewed Black-Boned Chicken with Aweto
525. 川东少妇鸡
Sautéed Chicken with Green Pepper and Black Bean Sauce, East
Sichuan Style
526. 川式煎鹅肝 Fried Goose Liver, Sichuan Style
527. 川味红汤鸡 Braised Chicken in Spicy Sauce, Sichuan Style
528. 鹑蛋炒碎肉 Stir-Fried Minced Pork and Quail Egg
529. 葱花炒鸡蛋 Scrambled Eggs with Diced Scallion
530. 葱姜油淋鸡 Chicken with Scallion and Ginger Oil
531. 葱油鸡 Chicken with Scallion Oil
532. 脆皮鸡 Crispy Chicken
533. 脆皮乳鸽 Crispy Pigeonneau
534. 脆皮鸳鸯鸭 Crispy Duck Prepared and Served in Two Styles
535. 大盘麻辣鸡 Spicy Chicken
536. 大千鸡片 Sautéed Sliced Chicken in Light Chili Sauce
537. 大煮干丝 Braised Shredded Chicken with Ham and Dried Tofu
538. 蛋羹 Steamed Egg Custard
539. 蛋黄鸭卷 Duck Rolls with Egg Yolk
540. 蛋酥樟茶鸭 Smoked Duck with Egg Crust
541. 当红炸子鸡 Deep-Fried Chicken with Chili Pepper
542. 道口烧鸡 Roast Chicken, Daokou Style
543. 吊烧乳鸽王 Roast Superior Pigeonneau
544. 冬菜扣大鸭 Braised Duck with Preserved Vegetables in Bowels
545. 冬草花炖鹧鸪 Stewed Partridge with Aweto

50. 43
546. 冬瓜薏米煲老鸭 Stewed Duck with Winter Melon and Barley
547. 豆豉鹌鹑脯 Braised Quail Breast with Black Bean Sauce
548. 豆豉芦笋炒鸭柳 Sautéed Sliced Duck with Asparagus in Black Bean Sauce
549. 豆苗鸡片 Sautéed Sliced Chicken with Pea Sprouts
550. 翡翠鲍脯麒麟鸡 Braised Chicken with Sliced Abalone and Ham
551. 凤眼秋波鸭包 Deep-Fried Duck Rolls and Quail Eggs
552. 凤眼秋波芋艿 Deep-Fried Taro Roots and Quail Eggs
553. 芙蓉鸡片 Sautéed Sliced Chicken in Egg White
554. 符离集烧鸡 Roast Chicken, Fuliji Style
555. 富贵鸡 Steamed Chicken with Stuffing
556. 干贝芥菜鸡锅 Stewed Chicken with Scallops and Mustard Leaves
557. 干葱豆豉鸡煲 Stewed Chicken with Scallion and Black Bean Sauce In Casserole
558. 干锅鸡 Sautéed Chicken with Pepper in Iron Wok
559. 干锅鸡胗 Sautéed Chicken Gizzards in Iron Wok
560. 干锅排骨鸡 Griddle Spare Ribs and Chicken
561. 干锅手撕鸡 Griddle Hand-Shredded Chicken
562. 干烧鸡 Dry-Roast Chicken
563. 蛤蜊蒸蛋 Steamed Egg with Clams
564. 宫保鸡丁 Kung Pao Chicken
565. 枸杞浓汁烩凤筋 Braised Chicken Tendon with Chinese Wolfberry
566. 骨肉相连串 Chicken Kebabs

51. 44
567. 怪味鸡丝 Multi-Flavored Shredded Chicken
568. 广州文昌鸡 Sliced Chicken with Chicken Livers and Ham
569. 贵妃鸡 Deep-Fried Chicken
570. 荷包蛋 Poached Egg
571. 荷香蒸乳鸽 Steamed Pigeon Wrapped in Lotus Leaves
572. 黑椒焖鸭胗 Stewed Duck Gizzards with Black Pepper
573. 红酒烩鸽脯 Braised Pigeon Breast in Red Wine
574. 红曲鸭膀 Braised Duck Wings Seasoned with Red Yeast
575. 红烧石歧项鸽 Braised Pigeon in Soy Sauce
576. 鸿运蒸凤爪 Steamed Chicken Feet
577. 湖南鸡 Flavored Chicken, Hunan Style
578. 糊辣仔鸡 Chicken in Hot Sauce
579. 花旗参炖竹丝鸡 Stewed Tender Chicken with Ginseng
580. 淮杞爆乳鸽 Stir-Fried Pigeonneau and Chinese Wolfberry
581. 黄豆煮水鸭 Stewed Duck with Soy Beans
582. 黄油煎鸭肝 Butter-Fried Duck Liver
583. 烩鸭四宝 Braised Four Delicacies of Duck
584. 火爆川椒鸭舌 Stir-Fried Duck Tongues with Sichuan Chili
585. 火燎鸭心 Sautéed Duck Hearts
586. 火腿炒蛋 Scrambled Eggs with Ham
587. 鸡丁核桃仁 Sautéed Diced Chicken with Walnuts
588. 鸡肝炒蛋 Scrambled Eggs with Chicken Liver

52. 45
589. 鸡茸豆花 Braised Minced Chicken with Tofu Pudding
590. 鸡肉丸 Chicken Balls
591. 煎蛋 Omelet
592. 江米酿鸡 Stewed Chicken with Glutinous Rice
593. 江南百花鸡 Stuffed Chicken, Yangtze Delta Style
594. 姜葱霸皇鸡 Pan-Fried Chicken with Ginger and Scallion
595. 酱爆鸭片 Sautéed Sliced Duck in Soy Sauce
596. 酱鸡 Chicken in Brown Sauce
597. 椒麻鹌鹑腿 Braised Quail Legs with Pepper and Chili
598. 椒盐鸡 Chicken with Spiced Salt
599. 叫化鸡 Begger’s Chicken
600. 芥兰鸡 Sautéed Chicken with Chinese Broccoli
601. 金柠乳鸽脯 Sautéed Pigeonneau Breast with Lemon Sauce
602. 金钱鸡 Grilled Ham and Chicken
603. 金沙翅中 Fried Chicken Wings Coated with Egg Yolk
604. 金汤烩鸡脯 Stewed Chicken Breast in Pumpkin Soup
605. 金针云耳蒸鸡 Steamed Chicken with Lily Flowers and Fungus
606. 韭菜炒鸡蛋 Scrambled Eggs with Chinese Chives
607. 烤鸡 Roast Chicken
608. 可乐凤中翼 Braised Chicken Wings in Coke
609. 客家盐焗鸡 Salty Baked Chicken, Hakka Style

53. 46
610. 口水鸡 Steamed Chicken with Chili Sauce
611. 口水鸭肠 Duck Intestines with Chili Sauce
612. 老店烧鸭 Laodian Roast Duck
613. 荔茸鹅肝卷 Deep-Fried Goose Liver Roll with Taro
614. 莲藕辣香鸡球 Sautéed Spicy Chicken Meat Balls with Lotus Roots
615. 辽参扣鹅掌 Braised Goose Webs with Sea Cucumber
616. 龙凤琵琶豆腐 Steamed Tofu with Egg, Chicken and Shrimp
617. 芦笋鸡片 Sautéed Chicken Slices with Asparagus
618. 卤蛋 Marinated Egg in Soy Sauce
619. 罗定豆豉鸡 Braised Chicken in Black Bean Sauce
620. 罗汉扒大鸭 Grilled Duck with Assorted Vegetables
621. 罗汉鸭 Steamed Duck with Assorted Vegetables
622. 麻辣鹌鹑脯 Spicy Quail Breast
623. 麻辣鸡 Chicken with Chili and Chinese Pepper
624. 麻辣鸭胗 Duck Gizzard with Chili and Hot Pepper
625. 美极葱香鸡脆骨 Sautéed Chicken Gristle with Scallion and Maggi Sauce
626. 美极掌中宝 Sautéed Chicken Feet with Maggi Sauce
627. 蜜糖子姜鸡 Honeyed Chicken with Ginger Shoots
628. 蜜汁鸭胸 Honeyed Duck Breast
629. 蜜汁烟熏鸭肉卷 Honeyed Smoked Duck Rolls
630. 面鱼儿烧鸭 Roast Duck with Fish-Shaped Dough

54. 47
631. 魔芋烧鸭 Roast Duck with Konjak
632. 牡丹珠圆鸡 Chicken and Crab Roe with Shrimp Balls
633. 木须鸡 Muxu Chicken (Sautéed Sliced Chicken, Eggs and Black Fungus)
634. 南乳碎炸鸡 Fried Chicken with Fermented Tofu
635. 柠檬鸡 Fried Boneless Chicken in Lemon Sauce
636. 啤酒鸡 Stewed Chicken in Beer
637. 飘香手撕鸡 Hand-Shredded Chicken
638. 苹果咖喱鸡 Curry Chicken with Apple
639. 麒麟鸡 Steamed Sliced Chicken with Mushrooms and Vegetables
640. 汽锅虫草炖老鸭 Stewed Duck with Aweto in Boiler
641. 汽锅鸡翅 Stewed Chicken Wings in Boiler
642. 荠菜鸡片 Sautéed Sliced Chicken with Mustard Leaves
643. 千层耳丝 Shredded Pig Ear
644. 青瓜鸡丁 Sautéed Diced Chicken with Cucumber
645. 青椒鸭肠 Sautéed Duck Intestines with Green Pepper
646. 青椒鸭丁 Sautéed Diced Duck with Green Pepper
647. 清蒸全鸡 Steamed Whole Chicken
648. 清蒸全鸭 Steamed Whole Duck
649. 清蒸童子鸡 Steamed Spring Chicken
650. 全聚德烤鸭 Quanjude Roast Duck
651. 全蝎望京鸭 Fried Duck Meat with Scorpions
652. 雀巢鸭宝 Sautéed Diced Duck Meat in Taro Basket

55. 48
653. 赛海蜇拌火鸭丝 Shredded Roast Duck with White Fungus
654. 三杯鸡 Stewed Chicken with Ginger and Wine in Casserole
655. 三鲜鸭包芋艿 Deep-Fried Duck and Taro Rolls
656. 沙茶鸡煲 Braised Chicken with Satay Sauce in Casserole
657. 沙姜焗软鸡 Baked Salted Chicken with Ginger
658. 砂锅滑鸡 Stewed Chicken and Vegetables in Casserole
659. 上素炒鸽脯 Sautéed Pigeon Breast with Vegetables
660. 烧鸡肉串 Roast Chicken Kebabs
661. 烧鸭酥 Duck Meat Puff
662. 烧汁香煎鸽脯 Pan-Fried Pigeon Breast with Gravy
663. 生炒乳鸽松 Sautéed Dried Pigeonneau Floss
664. 生炒鸭松 Sautéed Minced Duck
665. 什菜鸡 Sautéed Chicken with Assorted Vegetables
666. 时菜炒鸽脯 Sautéed Pigeon Breast with Seasonal Vegetable
667. 时菜炒鸡片 Sautéed Sliced Chicken with Seasonal Vegetable
668. 时菜鹑蛋 Quail Egg with Seasonal Vegetable
669. 时蔬鸡片 Sautéed Chicken Slices with Seasonal Vegetable
670. 双冬辣鸡球 Spicy Chicken Meatballs with Mushrooms and Bamboo Shoots
671. 双冬鸭 Sautéed Duck with Mushrooms and Bamboo Shoots
672. 双椒爆鹅珍 Stir-Fried Goose Gizzard with Two Kinds of Peppers
673. 水晶鸭宝 Duck Delicacy Aspic

56. 49
674. 四川辣子鸡 Spicy Chicken, Sichuan Style
675. 四川樟茶鸭(配荷叶饼)
Smoked Duck, Sichuan Style (Served with Lotus-Leaf-Shaped
Pancake)
676. 松茸扒鹅肝 Grilled Goose Liver with Matsutake
677. 酥皮鸭丝盅 Crispy Shredded Duck Served in Bowl
678. 酥香鹌鹑 Crispy Quail
679. 酥炸鸡胸 Deep-Fried Crispy Chicken Breast
680. 酸梅鸭 Braised Duck with Plum Sauce
681. 糖醋鸡块 Chicken Braised in Sweet and Sour Sauce
682. 天麻炖乳鸽 Stewed Pigeon with Gastrodia Tuber
683. 甜酸鸡 Sweet and Sour Chicken
684. 甜酸鸡腿肉 Sweet and Sour Chicken Leg Meat
685. 铁板豆豉鸡 Chicken with Black Bean Sauce Served on Sizzling Iron Plate
686. 铁板掌中宝 Chicken Feet Served on Sizzling Iron Plate
687. 五香鸡 Multi-Flavored Chicken
688. 五香鸭子 Multi-Flavored Duck
689. 西兰花鸡片 Sautéed Chicken Slices with Broccoli
690. 虾酱炒鸡蛋 Scrambled Eggs with Shrimp Paste
691. 鲜蘑包公鸡 Braised Chicken with Fresh Mushrooms
692. 鲜人参炖土鸡 Braised Chicken with Ginseng
693. 咸鸭蛋 Salted Duck Egg
694. 香扒春鸡 Grilled Spring Chicken

57. 50
695. 香椿煎蛋 Fried Eggs with Chopped Chinese Toon Leaves
696. 香煎鹅肝 Pan-Fried Goose Liver
697. 香酱爆鸭丝 Sautéed Shredded Duck in Soy Sauce
698. 香辣炒板鸭 Sautéed Dried Duck with Spicy Sauce
699. 香辣鸭肝 Spicy Duck Liver
700. 香辣鸭心 Spicy Duck Heart
701. 香酥鸡王 Crispy Chicken
702. 香酥脱骨鸭 Crispy Boneless Duck
703. 香酥鸭荷叶夹 Duck Wrapped in Lotus Leaf
704. 香荽鸭翼 Sautéed Duck Wings with Coriander
705. 香熏鸭腰 Smoked Duck Kernel
706. 香熏鸭脯 Smoked Duck Breast
707. 蟹肉芙蓉蛋 Crab Meat with Egg White
708. 杏仁百花脆皮鸡 Crispy Chicken with Shrimp Paste and Almonds
709. 杏香橙花鸡脯 Sautéed Chicken Breast with Almonds in Orange Sauce
710. 雪豆鸡 Sautéed Chicken with Snow Peas
711. 熏鸡 Smoked Chicken
712. 鸭粒响铃 Fried Diced Duck
713. 芫爆鹌鹑脯 Stir-Fried Quail Breast with Coriander
714. 芫爆鸡片 Stir-Fried Chicken Slices with Coriander
715. 盐烤荷叶鸭 Salty Baked Duck Wrapped in Lotus Leaf

58. 51
716. 燕窝鸽蛋 Bird’s Nest with Pigeon Eggs
717. 腰果鸡丁 Sautéed Diced Chicken and Cashew Nuts
718. 野菌鹅肝 Sautéed Goose Liver with Mushrooms
719. 一鸡三吃 A Chicken Prepared and Served in Three Ways
720. 一品蒜花鸡 Top Class Chicken with Garlic
721. 樱桃汁煎鸭胸 Pan-Fried Duck Breast in Cherry Sauce
722. 油泼鸭心 Boiled Duck Heart in Oil
723. 鱼香鸡片 Yuxiang Chicken Slices (Sautéed with Spicy Garlic Sauce)
724. 鱼香碎米鸡 Yuxiang Diced Chicken (Sautéed with Spicy Garlic Sauce)
725. 芋茸香酥鸭 Deep-Fried Boneless Duck with Taro
726. 云腿骨香炒鸽片 Sautéed Sliced Pigeon with Ham
727. 糟蛋 Egg Preserved in Rice Wine
728. 糟溜鸭三白 Braised Sliced Duck, Duck Webs and Duck Livers in Rice Wine
729. 枣生栗子鸡 Stewed Chicken with Jujubes, Peanuts and Chestnuts
730. 炸芝麻鸭肝全蝎 Fried Duck Livers with Sesame Scorpions
731. 炸八块鸡 Fried Chicken (8 Pieces)
732. 炸鸡肝 Fried Chicken Gizzards
733. 汁烧鸡肉 Stewed Fried Chicken in Sauce
734. 芝麻鸡 Boiled Chicken with Sesame
735. 纸包鸡 Chicken Wrapped with Foil
736. 煮鸡蛋 Boiled Egg
737. 子姜鸡 Sautéed Chicken with Ginger Shoots
738. 子姜鸭 Sautéed Duck with Ginger Shoots
739. 子罗炒鸡片 Sautéed Sliced Chicken with Ginger and Pineapple

59. 52
其他肉类 (Other Meat)
740. 碧绿氽牛蛙 Sautéed Bullfrog with Green Vegetables
741. 茶树菇炒鹿片 Sautéed Venison Slices with Tea Plant Mushroom
742. 馋嘴蛙 Sautéed Bullfrog in Chili Sauce
743. 冬瑶花胶炖石蛙 Stewed Frog with Scallop and Fish Maw
744. 红烧家兔 Braised Rabbit with Soy Sauce
745. 红烧鹿肉 Braised Venison with Soy Sauce
746. 皇宫煎鹿柳 Pan-Fried Top Class Venison
747. 辣味红扒鹿筋 Spicy Grilled Venison Tendon
748. 笼仔剁椒牛蛙 Steamed Bullfrog with Chili Pepper
749. 麻辣鹿筋 Sautéed Venison Tendon with Spicy Sauce
750. 麻辣玉兔腿 Sautéed Rabbit Leg with Spicy Sauce
751. 泡椒牛蛙 Sautéed Bullfrog with Pickled Peppers
752. 山城血旺 Sautéed Eel with Duck Blood Curd
753. 水煮鹿里脊 Venison Tenderloin in Hot Chili Oil
754. 提篮鹿肉 Stewed Venison
755. 炸炒脆鹿柳 Deep-Fried Crispy Venison Tenderloin
菇菌类 (Mushrooms)
756. 鲍汁花菇 Braised Mushrooms in Abalone Sauce
757. 菜胆白灵菇 Braised Mushrooms and Green Vegetable
758. 菜胆杏包菇 Sautéed Green Vegetable with Mushrooms
759. 川菜白灵菇皇 Braised Mushrooms in Chili Sauce

60. 53
760. 豆苗羊肚菌 Braised Yellow Fungus with Pea Sprouts
761. 干贝鲜腐竹草菇 Braised Dried Scallops with Straw Mushrooms and Tofu Skin
762. 干锅茶树菇 Griddled Tea Plant Mushrooms
763. 蚝皇原汁白灵菇 Braised Mushrooms in Oyster Sauce
764. 荷塘焖什菌 Stewed Assorted Mushrooms with Lotus Root
765. 红烧白灵菇 Braised Mushrooms with Soy Sauce
766. 黄焖山珍菌 Stewed Mushrooms in Brown Sauce
767. 烩滑籽菇 Braised Mushrooms
768. 鸡油牛肝菌 Braised Boletus in Chicken Oil
769. 浓汤鱼丸煮山菌 Fish Ball and Mushrooms in Thick Soup
770. 清汤干贝鲜蘑 Consommé of Dried Scallops and Fresh Mushrooms
771. 三色鲍鱼菇 Sautéed Abalone Mushrooms and Vegetables
772. 砂锅三菌 Assorted Mushrooms in Casserole
773. 山菌烧豆腐 Braised Tofu with Mushrooms
774. 山菌时蔬钵 Mushroom and Vegetable Soup
775. 烧汁烩南野山菌 Braised Wild Mushrooms in BBQ Sauce
776. 双仙采灵芝 Sautéed Mushrooms with Broccoli
777. 双鲜扒鸡腿菇 Braised Mushrooms and Vegetables
778. 四宝菌烧素鸡 Braised Chicken-Flavored Tofu with Mushrooms
779. 松子香菇 Braised Chinese Mushrooms with Pine Nuts
780. 酥炸山菌 Deep-Fried Mushrooms
781. 酸辣炒姬菇 Sautéed Spicy Mushroom with Hot Pepper and Vinegar
782. 泰式煮什菌 Boiled Assorted Mushrooms, Thai Style

61. 54
783. 鲜蘑炒蜜豆 Sautéed Fresh Mushrooms with Sweetened Beans
784. 香草蒜茸炒鲜蘑 Sautéed Fresh Mushrooms with Mashed Garlic
785. 香菇扒菜胆 Braised Green Vegetable with Chinese Mushrooms
786. 野菌烧豆腐 Braised Tofu with Wild Mushrooms
787. 油焖香菇 Stewed Chinese Mushrooms
788. 鱼香牛肝菌 Yuxiang Boletus (Sautéed with Spicy Garlic Sauce)
鲍鱼类 (Abalone)
789. 百花鲍鱼卷 Steamed Abalone Rolls
790. 百花酿鲍片 Steamed Sliced Abalone with Egg White
791. 白灵菇扒鲍片 Sautéed Sliced Abalone with Mushrooms
792. 鲍鱼海珍煲 Braised Abalone and Seafood in Casserole
793. 鲍鱼烧牛头 Braised Abalone with Ox Head
794. 鲍鱼珍珠鸡 Steamed Glutinous Rice Mixed with Diced Abalone and Chicken
795. 碧绿鲍片 Braised Sliced Abalone with Green Vegetables
796. 碧绿香肘扣鲍片 Braised Sliced Abalone with Pig Knuckle and Green Vegetables
797. 碧绿原汁鲍鱼 Braised Abalone with Green Vegetables in Fumet
798. 锅粑鲍鱼 Abalone Sauce on Deep-Fried Rice Cake
799. 蚝皇扣干鲍 Braised Dried Abalone with Oyster Sauce in Bowl
800. 蚝皇鲜鲍片 Braised Fresh Abalone Slices with Oyster Sauce
801. 蚝毛金元鲍 Braised Abalone with Oyster Sauce

62. 55
802. 红烧鲍翅燕 Braised Abalone, Shark Fin and Bird’s Nest
803. 红烧鲍片 Braised Sliced Abalone with Soy Sauce
804. 红烧鲍鱼 Braised Abalone with Soy Sauce
805. 红烧南非鲍 Braised South-African Abalone with Soy Sauce
806. 金蟾望月 Braised Frog-Shaped Abalone
807. 金元鲍红烧肉 Braised Pork and Abalone with Soy Sauce
808. 龙井金元鲍 Braised Abalone with Longjing Tea Leaves
809. 美国红腰豆扣鲍片 Braised Sliced Abalone with American Kidney Beans
810. 浓汁鲍鱼 Braised Shredded Abalone in Thick Soup
811. 银芽炒鲍丝 Sautéed Shredded Abalone with Bean Sprouts
鱼翅类 (Shark Fins)
812. 白扒鱼翅 Braised Shark Fin in White Sauce
813. 鲍参翅肚羹 Shark Fin Soup with Shredded Abalone
814. 翅汤浸什菌 Braised Assorted Mushrooms in Shark Fin Soup
815. 川式红烧鱼翅 Braised Shark Fin, Sichuan Style
816. 干贝炖烧翅 Stewed Scallops in Shark Fin Soup
817. 干焅鱼翅 Stewed Shark Fin
818. 高汤鸡丝生翅 Shark Fin Soup with Shredded Chicken
819. 桂花炒鱼翅 Sautéed Shark Fin and Osmanthus
820. 海虎翅 Supreme Shark Fin Soup
821. 海鲜大煲翅 Braised Shark Fin and Seafood

63. 56
822. 红扒鱼翅 Braised Shark Fin with Soy Sauce
823. 红梅蟹粉炒桂花翅 Sautéed Shark Fin with Crab Meat and Chinese Herbs
824. 红烧大鲍翅 Braised Shark Fin with Soy Sauce
825. 红烧鸡丝翅 Braised Shark Fin with Shredded Chicken
826. 红烧排翅 Braised Superior Shark Fin with Soy Sauce
827. 红烧散翅 Braised Shark Fin with Soy Sauce
828. 花胶菜胆炖竹笙翅 Stewed Shark Fin with Fish Maw and Bamboo Fungus
829. 黄焖鱼翅 Stewed Shark Fin in Brown Sauce
830. 火龙燕液翅 Stewed Shark Fin and Bird’s Nest Served in Dragon Fruit
831. 鸡煲海虎翅 Braised Tiger Shark Fin in Chicken Soup
832. 鸡煲牙捡翅 Braised Shark Fin in Chicken Soup
833. 金山勾翅 Superior Shark Fin Soup
834. 金肘菜胆炖散翅 Stewed Shark Fin with Green Vegetables and Pig Knuckle
835. 鹿茸养生翅 Shark Fin Soup with Deer Antler
836. 木瓜炖翅 Shark Fin Soup with Papaya
837. 木瓜海虎翅 Supreme Shark Fin Soup with Papaya
838. 浓汤鸡煲翅（供3－5人用） Braised Shark Fin in Chicken Broth (Serves 3 to 5 Persons)
839. 浓汤鸡火翅 Shark Fin in Chicken Soup
840. 浓汤鱼肚烩散翅 Soup of Fish Maw and Shark Fin

64. 57
841. 浓汁鲍丝翅 Braised Shark Fin and Shredded Abalone
842. 浓汁三鲜鱼翅 Shark Fin Soup with Three Delicacies
843. 浓汁四宝鱼翅 Shark Fin Soup with Four Delicacies
844. 泡菜鱼翅羹 Shark Fin Soup with Pickles
845. 三丝翅羹 Braised Ham, Mushroom and Bamboo Shoot in Shark Fin Soup
846. 砂锅炒翅 Sautéed Shark Fin in Casserole
847. 砂锅肚丝翅 Braised Shredded Fish Maw and Shark Fin in Casserole
848. 砂锅菇丝翅 Braised Shredded Mushrooms and Shark Fin in Casserole
849. 砂锅鸡煲翅 Braised Shark Fin in Chicken Soup
850. 砂锅裙边翅 Braised Shredded Turtle Rim and Shark Fin in Casserole
851. 山东浓汁鱼翅捞饭 Braised Shark Fin in Thick Soup with Rice, Shandong Style
852. 松茸烩鱼翅 Braised Shark Fin with Mushrooms
853. 夏威夷木瓜炖翅 Stewed Shark Fin with Hawaiian Papaya
854. 蟹黄金钩翅 Braised Shark Fin with Crab Roe
855. 瑶柱鸡丝烩生翅 Braised Shark Fin with Shredded Chicken and Scallops
856. 原罐小排翅 Shark Fin Soup in Pottery
857. 至尊蟹黄干捞翅 Sautéed Shark Fin with Crab Roe
858. 竹笙笋鸡丝翅 Braised Shark Fin Soup with Shredded Chicken and Bamboo Fungus
海鲜类 (Seafood)
859. XO酱爆北极裙 Stir-Fried Fringe Shell with XO Sauce
860. XO酱花枝片 Sautéed Sliced Cuttlefish with XO Sauce
861. XO酱莲藕炒海螺片 Sautéed Sliced Sea Whelks and Lotus Root with XO Sauce
862. XO酱虾子肉松茄子煲
Braised Eggplant with Shrimps and Pork Floss with XO Sauce in
Casserole
863. XO酱鲜椒煎带子 Fried Scallops with XO Sauce and Fresh Pepper
864. XO酱银杏果百合炒虾仁 Sautéed Shrimp with Lily Bulbs and Gingko with XO Sauce
865. 澳带烩鱼肚 Braised Australian Fish Maw with Scallops
866.
澳洲龙虾（刺身/上汤焗/椒
盐）
Australian Lobster (Sashimi/Baked in Consimé/Fried with Spiced
Salt)
867. 扒鲍鱼菜心 Sautéed Abalone with Cole Heart
868. 扒四宝 Sautéed Four Delicacies

65. 58
869. 扒鱼肚白菜心 Sautéed Fish Maw with Chinese Cabbage Heart
870. 扒鱼肚油菜心 Sautéed Fish Maw with Green Vegetable
871. 白扒鱼肚 Braised Fish Maw in Cream Sauce
872. 白灵菇韭黄炒鳕鱼球 Sautéed Codfish Balls with Mushrooms and Chives
873. 白灵菇扣裙边 Braised Mushrooms with Turtle Rim in Bowl
874. 白玉蒸扇贝 Steamed Scallops with Tofu
875. 白汁拆烩鲢鱼头 Stewed Silver Carp Head in Cream Sauce
876. 白汁炒鱼唇 Sautéed Fish Snout in Cream Sauce
877. 白汁煎封银鳕鱼 Pan-Fried Codfish in Cream Sauce
878. 白汁烧裙边 Stewed Turtle Rim in Cream Sauce
879. 白灼花枝片 Boiled Sliced Cuttlefish
880. 白灼生中虾 Boiled Simmered Prawns
881. 白灼虾 Boiled Prawns
882. 百合虾球 Sautéed Prawn with Lily Bulbs
883. 百花酿辽参 Steamed Sea Cucumber Stuffed with Minced Shrimp
884. 百花酿露笋 Steamed Asparagus with Minced Shrimp
885. 百花酿蟹钳 Fried Crab Claws Stuffed with Minced Shrimp
886. 板栗烧鳝段 Braised Eel with Chestnuts
887. 鲍汁扒鲍贝 Braised Abalone in Abalone Sauce
888. 鲍汁扒裙边 Braised Soft Turtle Rim in Abalone Sauce
889. 鲍汁北菇鹅掌 Braised Goose Webs and Black Mushrooms in Abalone Sauce

66. 59
890. 鲍汁葱烧辽参 Braised Sea Cucumber in Abalone Sauce
891. 鲍汁豆腐 Braised Tofu in Abalone Sauce
892. 鲍汁鹅肝 Braised Goose Liver in Abalone Sauce
893. 鲍汁鹅掌扣辽参 Braised Sea Cucumber and Goose Webs in Abalone Sauce
894. 鲍汁海鲜烩饭 Seafood and Rice in Abalone Sauce
895. 鲍汁花菇烧鹅掌 Braised Goose Webs and Mushrooms in Abalone Sauce
896. 鲍汁花胶扣辽参 Braised Sea Cucumber and Fish Maw in Abalone Sauce
897. 鲍汁鸡腿菇 Braised Mushrooms in Abalone Sauce
898. 鲍汁煎鹅肝 Pan-Fried Goose Liver (Foie Gras) in Abalone Sauce
899. 鲍汁扣白灵菇 Braised Mushrooms in Abalone Sauce
900. 鲍汁扣鹅掌 Braised Goose Webs in Abalone Sauce
901. 鲍汁扣花胶皇 Braised Fish Maw in Abalone Sauce
902. 鲍汁扣辽参 Braised Sea Cucumber in Abalone Sauce
903. 鲍汁扣三宝 Braised Sea Cucumber, Goose Webs and Mushrooms in Abalone Sauce
904. 鲍汁牛肝菌 Braised Boletus in Abalone Sauce
905. 爆炒鳝鱼丝 Stir-Fried Shredded Eel
906. 北极贝刺身 Scallops Sashimi
907. 碧绿干烧澳带 Dry-Braised Australian Scallops with Green Vegetabus
908. 碧绿椒麻鱼肚 Braised Fish Maws with Green Vegetables, Pepper and Chili
909. 碧绿鲜带子 Braised Scallops with Green Vegetables