东坡肉英语介绍高中100字？翻译成英语是 Braised Dongpo Pork望采纳！谢谢East po meatdongpo pork东坡肉，这道美食的英文名字是什么？让我们一起来解开这个谜题。东坡肉，作为中国四大名菜之一，自然也有自己的英文名。它被专业地名为“Dongpo Pork”。这个名字源自宋代著名诗人苏轼，他因厨艺高超而闻名，那么，东坡肉英语介绍高中100字？一起来了解一下吧。
对于这个问题，苏宏杰先生有一套自己的公式：原材料＋烹饪方法＋厨师向客人介绍这道菜的关键词。所以，在他制作的菜单中，杭帮菜的英语是这样的：
凉菜类：
白切鸡Poached Chicken
杭州卤鸭Braised Duck with Soy Sauce
杭州醉虾Marinated Shrimp with Yellow Wine
桂花糯米藕Honey Lotus Root Stuffed with Glutinous Rice
香菜干丝Shredded Beancurd with Coriander
热菜类：
腌笃鲜Double Boiled Bamboo Shoots with Salted Pork
干菜蒸鱼头Steamed Fish Head with Preserved Vegetable
毛血旺Duck Blood in Chili Sauce
东坡肉“DongPo” Pork
油焖笋Sauteed Bamboo Shoot
西湖醋鱼Sweet and Sour Mandarin Fish
汤羹类：
宋嫂鱼羹Shredded Perch Soup with Ham and Ginger
榨菜肉丝汤Shredded Pork Soup with Hot Pickled Mustard Tuber
翻译公式
而这次在北京的这份讨论稿中，专家们给出了更多的翻译公式（原则）：
一、以主料开头的翻译原则
1.介绍菜肴的主料和配料
主料（名称/形状）+ with + 配料
如：白灵菇扣鸭掌 Mushrooms with Duck Feet
2.介绍菜肴的主料和配汁
主料 + with/in + 汤汁（Sauce）
如：冰梅凉瓜 Bitter Melon in Plum Sauce
二、以烹制方法开头的翻译原则
1.介绍菜肴的做法和主料
做法（动词过去式）+主料（名称/形状）
如：火爆腰花 Sautéed Pig's Kidney
2.介绍菜肴的做法、主料和配料
做法（动词过去式）+主料（名称/形状）+ 配料
如：地瓜烧肉——Stewed Diced Pork and Sweet
Potatoes
干豆角回锅肉——Sautéed Spicy Pork with Dried Beans
3.介绍菜肴的做法、主料和汤汁
做法（动词过去式）+主料（名称/形状）+ with/in +汤汁
如：京酱肉丝——Sautéed Shredded Pork in Sweet
Bean Sauce
雪蛤海皇羹——Snow Clam and Scallop Soup
三、以形状或口感开头的翻译原则
1.介绍菜肴形状或口感以及主配料
形状/口感 + 主料
如：脆皮鸡——Crispy Chicken
2.介绍菜肴形状或口感、做法及主配料
做法（动词过去式）+ 形状/口感 + 主料 + 配料
如：小炒黑山羊——Sautéed Sliced Lamb with Pepper
and Parsley
四、以人名或地名命名的菜肴翻译原则
1.介绍菜肴的创始人（发源地）和主料
人名（地名）+主料
如：麻婆豆腐 Mapo Tofu (Stir-Fried Tofu in Hot 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：北京炒肝——Stewed Liver, Beijing Style
北京炸酱面 Noodles with Soy Bean Paste, Beijing Style
五、菜单英文译法中汉语拼音的使用原则
1.具有中国特色的且也被外国人接受的传统食品，本着推广汉语及中国文化的原则，使用汉语拼音。
对于这个问题，苏宏杰先生有一套自己的公式：原材料＋烹饪方法＋厨师向客人介绍这道菜的关键词。所以，在他制作的菜单中，杭帮菜的英语是这样的：
1. 凉菜类：
- 白切鸡：Poached Chicken
- 杭州卤鸭：Braised Duck with Soy Sauce
- 杭州醉虾：Marinated Shrimp with Yellow Wine
- 桂花糯米藕：Honey Lotus Root Stuffed with Glutinous Rice
- 香菜干丝：Shredded Beancurd with Coriander
2. 热菜类：
- 腌笃鲜：Double Boiled Bamboo Shoots with Salted Pork
- 干菜蒸鱼头：Steamed Fish Head with Preserved Vegetable
- 毛血旺：Duck Blood in Chili Sauce
- 东坡肉：DongPo Pork
- 油焖笋：Sauteed Bamboo Shoot
- 西湖醋鱼：Sweet and Sour Mandarin Fish
3. 汤羹类：
- 宋嫂鱼羹：Shredded Perch Soup with Ham and Ginger
- 榨菜肉丝汤：Shredded Pork Soup with Hot Pickled Mustard Tuber
在这次北京的讨论稿中，专家们给出了更多的翻译原则：
一、以主料开头的翻译原则：
- 介绍菜肴的主料和配料：主料（名称/形状）+ with + 配料
- 介绍菜肴的主料和配汁：主料 + with/in + 汤汁（Sauce）
二、以烹饪方法开头的翻译原则：
- 介绍菜肴的做法和主料：做法（动词过去式）+主料（名称/形状）
- 介绍菜肴的做法、主料和配料：做法（动词过去式）+主料（名称/形状）+ 配料
- 介绍菜肴的做法、主料和汤汁：做法（动词过去式）+主料（名称/形状）+ with/in +汤汁
三、以形状或口感开头的翻译原则：
- 介绍菜肴形状或口感以及主配料：形状/口感 + 主料
- 介绍菜肴形状或口感、做法及主配料：做法（动词过去式）+ 形状/口感 + 主料 + 配料
四、以人名或地名命名的菜肴翻译原则：
- 介绍菜肴的创始人（发源地）和主料：人名（地名）+主料
- 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
五、菜单英文译法中汉语拼音的使用原则：
- 具有中国特色的且也被外国人接受的传统食品，使用汉语拼音。
这道菜是以受尊敬的宋朝诗人、画家和书法家苏东坡的名字命名的，他应该是发明了或至少促成了这道菜。（这个）肉要嫩到你可以相当容易地用筷子把它撬成一小块一小块。因为是由一大块猪肚肉做成的，所以有很多肥肉，但长时间的烹煮（3-1/2小时）可使肥肉失掉很多油脂。若你愿意吃一点儿肥肉吧[此句意译]。配着的姜和简单烧过的西兰花菜也帮助抵消脂肪。你需要至少4小时做东坡肉，此间炖两次，焖，嫩煎，然后蒸。
Dongpo Pork 东坡肉 (dong po rou) Hangzhou's trademark dish. To eat dongpo pork is to begin to understand the role of fat in making meat taste good.
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The dish is named after revered Song Dynasty poet, artist and calligrapher Su Dongpo, who is supposed to have invented, or at least inspired it. The meat should be so tender that you can quite easily pry it away in small pieces with chopsticks. As it is made from a slab of pork belly, there is a lot of fat, but the lengthy cooking time (3-1/2 hours) results in fat sans much of its greasiness. Eat as little of the fat as you choose. The accompanying ginger and plainly cooked broccoli also help offset the fat. You will need at least four hours to make dongpo pork during which time it is simmered twice, braised, sautéd and steamed.
Serves 4
Ingredients
1 kg (2.2 lb) piece pork belly
2 tablespoons vegetable oil
1 tablespoon tea leaves
4 stalks spring onion
7 cm (3") length fresh, young ginger, sliced lengthways into matchstick widths
Optional: 300 g (11 oz) broccoli, cut into small florets
Sauce Ingredients
1 cup water
8 cloves garlic, lightly crushed
5 slices old ginger (or 7 slices young ginger)
1 tablespoon black peppercorns
4 tablespoons soy sauce
2 tablespoons yellow wine (e.g. Shaoxing wine)
1/2 tablespoon sesame oil
2 tablespoons sugar
Thickening: 1 teaspoon corn flour, 1 tablespoon water, stirred well before use
Method
Blanch the pork in a pot of boiling water. Throw out the water.
Put the pork back in the pot and cover with water. Bring to a boil, and simmer for 30 minutes.
Heat a wok and add the sauce ingredients. Mix well and bring to a boil. Add the pork and cook each surface for a few minutes over a medium heat. Remove pork and drain well. Pour the remaining sauce into a small saucepan and set aside.
Clean and drain the wok. Heat the vegetable oil to a medium heat. Fry the pork on all sides until it is well browned, making sure the skin side is a little crispy.
Steep the tea leaves in hot water for a couple of minutes, remove and set aside. Place the pork in the pot of water again–topping up the water if necessary. Add the tea leaves and simmer for 30 minutes.
Place the spring onion stalks on the bottom of a steamer. Transfer pork to the steamer. Steam for 2 hours, turning the pork after 1 hour (because of the long steaming time, you may need to replenish the steamer water).
Add the broccoli to the steamer for the final 5 minutes of cooking time (boil it separately for 3 minutes if there is no room in the steamer.
Remove the pork to a serving dish and arrange the broccoli around it. Reheat sauce in the saucepan, adding and stirring in the thickening. Pour over pork and serve.
Garnish with the young ginger slivers, which are meant to be eaten.
Notes:
The leftover simmer water makes a good pork stock.
Dongpo Pork 东坡肉(dong-1 po-1 rou-4) Hangzhou's trademark dish. To eat dongpo pork is to begin to understand the role of fat in making meat taste good.
The dish is named after revered Song Dynasty poet, artist and calligrapher Su Dongpo, who is supposed to have invented, or at least inspired it. The meat should be so tender that you can quite easily pry it away in small pieces with chopsticks. As it is made from a slab of pork belly, there is a lot of fat, but the lengthy cooking time (3-1/2 hours) results in fat sans much of its greasiness. Eat as little of the fat as you choose. The accompanying ginger and plainly cooked broccoli also help offset the fat. You will need at least four hours to make dongpo pork during which time it is simmered twice, braised, sautéd and steamed.
Serves 4
Ingredients
1 kg (2.2 lb) piece pork belly
2 tablespoons vegetable oil
1 tablespoon tea leaves
4 stalks scallions
7 cm (3") length fresh, young ginger, sliced lengthways into matchstick widths
Optional: 300 g (11 oz) broccoli, cut into small florets
Sauce Ingredients
1 cup water
8 cloves garlic, lightly crushed
5 slices old ginger (or 7 slices young ginger)
1 tablespoon black peppercorns
4 tablespoons soy sauce
2 tablespoons yellow wine (e.g. Shaoxing wine)
1/2 tablespoon sesame oil
2 tablespoons sugar
Thickening: 1 teaspoon corn flour, 1 tablespoon water, stirred well before use
Method
Blanch pork in a pot of boiling water. Throw out water.
Put pork back in pot and cover with water. Bring to a boil, and simmer for 30 minutes.
Heat a wok and add sauce ingredients. Mix well and bring to a boil. Add pork and cook each surface for a few minutes over a medium heat. Remove pork and drain well. Pour remaining sauce into a small saucepan and set aside.
Clean and drain wok. Heat vegetable oil to a medium heat. Fry pork on all sides until it is well browned, making sure skin side is a little crispy.
Steep tea leaves in hot water for a couple of minutes, remove and set aside. Place pork in pot of water again–topping up water if necessary. Add tea leaves and simmer for 30 minutes.
Place scallion stalks on bottom of a steamer. Transfer pork to steamer. Steam for 2 hours, turning pork after 1 hour (because of long steaming time, you may need to replenish steamer water).
Add broccoli to steamer for final 5 minutes of cooking time (boil it separately for 3 minutes if there is no room in steamer.
Remove pork to a serving dish and arrange broccoli around it. Reheat sauce in saucepan, adding and stirring in thickener. Pour over pork and serve.
Garnish with young ginger slivers, which are meant to be eaten.
Notes:
The leftover simmer water makes a good pork stock.
以上就是东坡肉英语介绍高中100字的全部内容，一面翻译，一面学习东坡肉的做法，一举两得。译文如下：将猪肉放在沸水中焯一下，把水倒掉。将猪肉放回锅里，加水至淹没猪肉。水开后，小火焖30分钟。将锅加热，放入各种调料做汁。充分搅和，将其煮沸。放进猪肉，用中火将猪肉的每一面分别煮几分钟。取出猪肉，沥干。内容来源于互联网，信息真伪需自行辨别。如有侵权请联系删除。
