回锅肉

直接倒油油八分熟放盐,花椒,姜放肉就这么抄照样能吃

Tastydishtwice-cookedporkoftenwithchilliseasoningdoublecookedporkslicesfriedpork

回锅肉炒窝头,sauteedpolentacakewithtwicecookedpork水煮肉片,boiledporkwithchilioil一品鹿排锅,primevenisoncasserole香菇

Therepan-meatisgood!First,putthemeatintothepan.Then,chaomeat,don'tstop,nevergiveup!Finally,eatit!

RedchickenthighsScallionpomfretDriedvegetablesbarbecueTwice-cookedporkcabbageOnethousandfriedleekChi

今天我们供应的午餐是中国的特色食物卤水鸡饭和叉烧饭,谁想品尝一下?Today,wesupplywithSpicy-saucedChickenRiceandBarbecuedPorkRicebeingC

Sweetandsourseabass:Braisedperch:Perchboiledfilm:Friedsweetandsourspareribs:PigmeatstewedNan:Sichuan

Thebalsampearfriesthebeefgreenpepperstobraisepairofyouthesweet-scentedosmanthustofrythecoolmelonskin

1,wemustfirstexplosionmeat,Tipsistobuypot,whichwastoGuoshaoheat,theheatbetter,mainlytopreventmeatint

原料:连皮猪腿肉300克（五花肉）,青蒜50克,油25克,甜面酱10克,酱油10克,料酒10克,白糖5克,郫县豆瓣15克、豆豉2.5克、姜片、葱段做法：1、将猪腿肉洗净,锅中放入适量水和姜片、葱段,水

传说这道菜是从前四川人初一、十五打牙祭（改善生活）的当家菜.当时做法多是先白煮,再爆炒.清末时成都有位姓凌的翰林,因宦途失意退隐家居,潜心研究烹饪.他将原煮后炒的回锅肉改为先将猪肉去腥味,以隔水容器密

Braisedbigrow(crispy)BurningwhitedryribsBraisedsteakTwice-cookedporkEggplantboxStuffedgreenpeppermea

一个回锅肉的翻译,华兴街盘飨市为“slicedpork,Sichuanstyle”（直译为“切开的猪肉,四川风味的”）；总府路的夫妻肺片总店的则是“Twice-cookedpork,boiledfri

回锅肉的特色：菜色红绿相间,滋味醇厚,浓郁鲜香,微辣回甜,肥而不腻.教您回锅肉怎么做,如何做回锅肉才好吃1.将肥瘦相连的带皮猪肉刮洗干净,放入汤锅内,煮10分钟,至八成熟时捞出晾凉,切成5厘米长、4厘

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回锅肉：Twice-cookedpork烤羊肉串：bakedmuttonseries专辑：collection

诶

中文菜单英文译法.pdfhttp://docs.google.com/fileview?id=0B0qATOCha83eODVkN2QwMzctM2VjNy00Nzc3LTg0YTYtMjI2ZThk