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1、点心/糕点中英文对照英语学习 2010-05-24 22:40:31 阅读 249 评论 0 字号：大中小 订阅Shrimp Dumpling：A delicate steamed dumpling with whole or chopped-up shrimp filling and thin wheat starch skin.虾饺：精致的蒸点，用小麦粉薄皮包住整只或剁碎的虾。Chiu-chao style dumplings：it contains peanuts, garlic, chives, pork, dried shrimp, Chinese mushrooms in a th
2、ick dumpling wrapper made from glutinous rice flour or Tang flour. It is usually served with a small dish of chili oil.潮州粉果：用糯米粉或面粉制成的厚皮包裹住花生，蒜，葱，猪肉，虾干，香菇。通常配小碟辣椒油。Shaomai: Small steamed dumplings with either pork, prawns or both inside a thin wheat flour wrapper. Usually topped off with crab roe an
3、d mushroom.烧麦：小型蒸包点，用薄麦皮包着猪肉或虾肉或两者。通常顶上点缀蟹仔和香菇。 Salt-water (i.e. savoury) dumpling: deep fried oval-shaped dumpling made with rice-flour and filled with pork and chopped vegetables. The rice-flour surrounding is sweet and sticky, while the inside is slightly salty.咸水饺或咸水角：油炸的椭圆形包点，用米粉包猪肉和剁碎的蔬菜做成。外面的
4、米粉是甜而粘的，里面却有点咸。Cantonese Barbecued pork bun: the most popular bun with a Cantonese barbecued pork filling. It can be either steamed to be fluffy and white or baked with a lightsugar glaze to produce a smooth golden-brown crust. Although visually similar to other types of steamed baozi, the dough of
5、steamed cha siu bau is unique since it makes use of both yeast and baking powder as leavening. This unique mix of leavening gives the dough of cha siu bau the texture of a slightly dense, but fine soft bread. Encased in the center of the bun (bau), there is tender, sweet, slow-roasted pork tenderloi
6、n called char siu. The char siu is diced, and then mixed into a syrupy mixture of oyster sauce, hoisin sauce, roasted sesame seed oil, rice vinegar, shaoxing wine or dry sherry, soy sauce, sugar and cornstarch.叉烧包：用广东叉烧作馅的最常见的包。可以蒸得白而松软，也可以加少许糖衣烘焙成光滑的金黄色外皮。尽管外表看上去跟其它蒸的包子相似，但蒸叉烧包的面团是独特的，因为它用了两种发物：酵母和
7、发酵粉。这种特殊的混合发物使叉烧包的面吃起来有点嚼劲，又细软松化。在包的中心装的是软，甜，慢烤而成的猪嫩肉，即叉烧。叉烧被切成丁，混入用蚝油，海鲜酱，香麻油，米醋，绍兴酒或干雪利酒，酱油，糖和玉米淀粉调成的甜浆中。 Small cage-steamed bun: These dumplings are filled with meat or seafood and are famous for their flavor and rich broth inside. These dumplings are originally Shanghainese so they are not consi
8、dered traditional Cantonese dim sum. They are typically sold with pork as a filling.小笼包：这种包点用肉或海鲜作馅，以其风味和里面丰富的汤汁而闻名。这种包点源自上海，所以他们不算是传统的广东点心。一般售卖的小笼包是猪肉作馅的。Rice noodle rolls: These are wide rice noodles that are steamed and then rolled. They are often filled with different types of meats or vegetable
9、s inside but can be served without any filling. Popular fillings include beef, dough fritter, shrimp, and barbecued pork. Often topped with a sweetened soy sauce.肠粉：是用蒸的一大片米粉卷成的。他们往往被填入各种各样的肉或蔬菜，也可以什么都不放。常用的填料包括牛肉，油条，虾，和叉烧。一般会浇上甜酱油。Phoenix talons: These are chicken feet, deep fried, boiled, marinate
10、d in a black bean sauce and then steamed. This results in a texture that is light and fluffy (due to the frying), while moist and tender. Fung zau are typically dark red in color. One may also sometimes find plain steamed chicken feet served with a vinegar dipping sauce. This version is known as Whi
11、te Cloud Phoenix Talons凤爪：就是鸡脚，经油炸、煮、用豆辨酱腌制后再蒸。以此带来清爽而松软的口感（因为炸过），同时多汁且嫩。深红色是凤爪的代表色。有时也会找到简单的蒸鸡脚配醋蘸碟。这种鸡脚就是熟知的：白云凤爪。 Steamed meatball: Finely-ground beef is shaped into balls and then steamed with preserved orange peel and served on top of a thin bean-curd skin.牛肉球：把绞细的牛肉制成球状，然后与陈皮一起蒸，上碟时盖上薄豆腐皮。 Spa
12、re ribs: It is typically steamed with fermented black beans and sometimes sliced chilli.排骨：经典的蒸法是用豆鼓（douchi），有时也会用辣椒圈，Lotus leaf rice or Glutinous rice chicken: is a kind of rice dumpling. Glutinous rice is wrapped in a lotus leaf into a triangular or rectangular shape. It contains egg yolk, dried s
13、callop, mushroom, water chestnut and meat (usually pork and chicken). These ingredients are steamed with the rice and although the leaf is not eaten, its flavour is infused during the steaming. A similar but lighter variant is known as Pearl Chicken.糯米鸡：是一种米饭包点。用荷叶把糯米包成三角形或矩形。里面包含蛋黄，干贝，香菇，马蹄和肉（主要是猪肉
14、和鸡肉）。这些配料与米一起蒸，荷叶不可吃但它的香味在蒸的过程中渗入米里。一种类似的小版本就是熟知的“珍珠鸡”。Taro dumpling: This is made with mashed taro, stuffed with diced shiitake mushrooms, shrimp and pork, deep-fried in crispy batter.芋角：用芋泥制成，塞满香菇粒，虾和猪肉，外面是油炸的松脆面衣。 Spring roll: a roll consisting of various types of vegetables such as sliced carrot
15、, cabbage, mushroom and wood ear fungus and sometimes meat are rolled inside a thin flour skin and deep fried.春卷：用薄面皮包裹多种蔬菜的卷 如胡萝卜丝，白菜，香菇和木耳 有时包肉，然后油炸。 Tofu skin roll: a roll made of dried tofu skin. Some ingredients include bamboo shoot, small carrots, tofu, scallions, sesame oil, bean sprouts. The
16、 steamed tofu skin rollsoften contain bamboo shoots.腐皮卷或豆腐卷：用腐竹做成的卷。配料包括竹笋，胡萝卜丝，豆腐，葱，芝麻油，豆芽。鲜竹卷通常包含竹笋。 Turnip cake: cakes are made from mashed daikon radish mixed with bits of dried shrimp and pork sausage that are steamed and then cut into slices and pan-fried.萝卜糕：用白萝卜泥混合一点虾干和猪肉肠蒸成的糕，切成片后再用锅煎。 Taro cake: is a cake made from the vegetable taro. It is denser in texture than radish cakes. It is cut into square-shap
