目录煮鸡蛋英语翻译 客家生鱼片英语 生鱼片英文翻译 日本刺身饮食文化 烤肉自助英语
三文鱼意思是Salmon。
寿辩纳司意思是Sushi。
生鱼片意思Sashimi。
如果你十分喜欢吃日本料理，不如就来学学一些吃日本料理的礼节：
1、人们吃生鱼片时，大多会把山葵拌在酱油里，这个做法在日本是大错特错的。正确吃法是把高差山葵放在生鱼片上，再将鱼肉浸入酱油里。
2、日本人用餐时一定会先把碗捧起来，再举起筷子。如果要换别的碗吃，也必须先将筷子放下，接着换碗，最后再拿起筷子。
3、吃握寿司、生鱼片等，绝不能把食物咬一半后再放回盘子里，这样做对日本人来说很失礼。如果食物真的太大块，也得硬塞进嘴里，再用手遮住嘴巴慢慢嚼。
4、很多人都会用没拿筷子的手挡在食物底下，因为这样可以避免酱汁滴在衣服或桌子上。然而对日本人来说，这戚灶皮是很不礼貌的动作，绝对要避免。
没译过这种东西,不知道对不对.楼上那个是机译的.比我的还可笑吖.
香菇青菜 fungus greengrocery
空心菜 hollow vegetable
南瓜 pumpkin
毛豆肉丁 green soy bean flesh
黄瓜 cucumber
韭菜 leek
四季豆 kidney bean
银针香干
虎皮青椒 tiger skin green pepper看上去像是吃老虎皮抄青椒
西红柿炒蛋 tomato saute egg
青椒炒蛋 green peppersaute egg
莴笋肉丝 bamboo shoot saute flesh
家常豆腐 saute bean curd
雪菜肉丝 snow vegetable saute flesh
干笋肉片dry bamboo shoot cutlet
香菇肉片 funguscutlet
肉沫茄子 aubergine flesh
莲藕肉片 lotus root cutlet
茭白肉丝 ????什么东西?
鱼香肉丝 fish flesh thread
土豆香干 murphy dry bean curd
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山珍土菜 countryside food
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野耳肉片 野耳?
石耳青菜 石耳?
冬笋肉片 winterly bamboo shoot cutlet
腊八豆腐 winterly bean curd
野耳炒蛋
石耳炒蛋
冬笋香菇winterly bamboo shoot fungus
红烧毛豆腐 有难度,不玩了.
铁板毛豆腐
五家皮炒蛋
野芹香干
香椿炒蛋
野笋肉丝
香菇蒸火腿
雪菜野笋
笋衣烧肉
金丝菜烧肉
干豆角烧肉
冬笋烧肉
梅干菜烧肉
小笋烧肉
马兰炒香干
蕨菜肉丝
水蕨炒香干
干蕨菜烧肉
清炖土鸡
板栗烧鸡
红烧石鸡
冬笋火腿
红烧土鸡
清炖排骨
红烧牛肉
红烧麂子肉
红烧獐子肉
红烧兔子肉
红烧野猪肉
清炖蛇
石耳炖土鸡
石耳炖石鸡
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鱼类
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红烧小河鱼
野生鲫鱼
黄山臭桂鱼
黑鱼
泥鳅烧豆腐
红烧黄鳝
红烧泥鳅
黄丫鱼
清水虾
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汤类
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三鲜汤
香菇青菜汤
西红柿蛋汤
酸辣汤
榨菜肉丝汤
肉丸汤
鲫鱼汤
茶笋肉丝汤
石耳蛋汤
雪菜豆腐汤
丝瓜蛋汤
豆腐青菜汤
野菇腐衣汤
竹笋肉丝汤
冬瓜火腿汤
紫菜蛋汤
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火锅类
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三鲜火锅
牛肉火锅
麂子火锅
兔子火锅
野猪火锅
板鸭火锅
狗肉火锅
野鸡火锅
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凉菜类
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蒜泥黄瓜
花生米
糖拌西红柿
腊八豆腐
卤板鸭
蒜泥皮蛋
Vegetables
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Green vegetables and mushrooms
Water spinach
Pumpkin
Soybean meat
Cucumber
Leek
Beans
Silver Records
Tiger peppers
Tomatoes omelette
Green pepper omelette
Add lettuce
Tofu, family
Sliced Pickled Cabbage
Shoot Dry Heat
Slice mushrooms
Season eggplant
Lotus root slices
Add wildrice
Remove pan
Potatoes Records
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Nine soil dish
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Wild meat ears
Vegetables at Shiershan
Meat winter bamboo shoots
Tofu Laba
Wild ear unawares
At Shiershan omelette
Mushrooms winter bamboo shoots
Hair Cut the tofu
Monolithic hair tofu
5 Paper omelette
Wild celery Records
Toona sinensis omelette
Add wild bamboo
Ham mushrooms steamed
Pickled Cabbage wild bamboo
Bamboo clothing pork
Gold Wire meat dishes
Dry beans roasted
Roast winter bamboo shoots
Preserved dried cabbage meat
Small shoots pork
Then stem Malan
Bracken egg
Then dry water fern
Dry pork Bracken
Native chicken broth
Chestnut chicken
Brown breeds
Ham winter bamboo shoots
Hunan chicken
Instead ribs
Roast beef
Novel red meat
Red meat Zhang Zi
Brown rabbit meat
Pork roast wild
Instead snake
Chickens at Shiershan Youdun
Partridge at Shiershan Youdun
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Fish
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River fish sauce
Wild carp
Huangshan stinking Guiyu
Idaho
Loach burning tofu
Brown Monopterus albus
Brown Loach
Wong Ah fish
Fresh water shrimp
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Serial
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Three bowl
Vegetables mushroom soup
Tomato sauce
Hot and sour soup
Add mustard soup
Meatball soup
The carp soup
Add bamboo tea soup
At Shiershan WEEK
Pickled Cabbage bean soup
Luffa WEEK
Green vegetables and tofu soup
Pour soup rot clothing
Add bamboo shoots soup
Melon soup ham
Laver WEEK
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Dish category
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Chicken Hot Pot
Beef Hot Pot
Novel hotpot
The rabbit dish
Wild boar dish
Duck dish
Dog meat dish
Pheasant hotpot
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Color category
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Garlic Puree cucumber
Peanut
Tangban tomatoes
Tofu Laba
Salt Brine
Preserved garlic puree
Vegetable
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Black mushrooms green vegetables
Water convolvulus
Pumpkin
Young soybean diced meat
Cucumber
Chinese chives
Green bean
The silver needle is fragrant to do
Tiger skin green pepper
Tomato scrambled egg
Green pepper scrambled egg
莴 Bamboo shoot shredded meat
Domestic life bean curd
Snow vegetables shredded meat
Dry bamboo shoot fillet
Black mushrooms fillet
Meat 沫 eggplant
Lotus root fillet
The 茭 white shredded meat
The fish fragrant shredded meat
The soil bean is fragrant to do
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Mountain Jean's soil vegetables
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Wild ear fillet
Stone ear green vegetables
Winter bamboo shoot fillet
腊 Eight bean curds
Wild ear scrambled egg
Stone ear scrambled egg
Winter bamboo shoot black mushrooms
Braise in soy sauce hair bean curd
Sheet iron hair bean curd
Five skin scrambled eggs
The wild 芹 is fragrant to do
Fragrant 椿 scrambled egg
Wild bamboo shoot shredded meat
The black mushrooms steams ham
Snow vegetables wild bamboo shoot
The bamboo shoot dress burns meat
The gold silk vegetables burns meat
The dry bean Cape burns meat
The winter bamboo shoot burns meat
The plum stem vegetables burns meat
The small bamboo shoot burns meat
Ma-lan fries joss-stick stem
Fern vegetables shredded meat
Water fern fries joss-stick stem
The dry fern vegetables burns meat
I am pure to braise a soil chicken
The chestnut burns a chicken
Braise in soy sauce a stone chicken
Winter bamboo shoot ham
Braise in soy sauce a soil chicken
I am pure to braise sparerib
Hungshau Nyourou
Braise in soy sauce 麂 son meat
Braise in soy sauce 獐 son meat
Braise in soy sauce rabbit meat
Braise in soy sauce wild pork
I am pure to braise snake
The stone ear braises a soil chicken
The stone ear braises a stone chicken
Fish
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Braise in soy sauce small fresh-water fish
Wild 鲫 fish
Yellow mountain smelly laurel fish
Black fish
The loach burns bean curd
Braise in soy sauce yellow 鳝
Braise in soy sauce loach
Yellow 丫 fish
Clear water shrimp
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Soup
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Three fresh soups
The black mushrooms green vegetable soup
Tomato egg soup
Hot-and-Sour Soup
Squeeze vegetables shredded meat soup
Meatball soup
鲫 Fish soup
Tea bamboo shoot shredded meat soup
Stone ear egg soup
Snow vegetables bean curd soup
Vegetable sponge egg soup
The bean curd green vegetable soup
Wild mushroom 腐 dress soup
Bamboo shoot shredded meat soup
Wax gourd ham soup
Laver egg soup
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Chafing dish
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Three fresh chafing dishs
Beef chafing dish
麂 Sub- chafing dish
Rabbit chafing dish
Boar chafing dish
Flattened prepared duck chafing dish
Dog meat chafing dish
Pheasant chafing dish
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Cool vegetables
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Mashed garlic cucumber
Shelled peanut
The sugar mixs tomato
腊 Eight bean curds
卤 Flattened prepared duck
Mashed garlic preserved egg
生鱼片：sashimi
Sashimi is a Japanese delicacy primarily consisting of very fresh raw seafood, sliced into thin pieces about 2.5cm wide by 4cm long by 0.5cm thick, but dimensions vary depending on the type of item and chef, and served with only a dipping sauce, depending on the fish.
Some kind of this fish are caught by individual handline, and as soon as the fish is landed, its brain is pierced with a sharp spike, killing it instantly, then placed in slurried ice. Because the flesh thus contains minimal lactic acid from the fish dying slowly, it will keep fresh on ice for about 10 days without turning white, or otherwise degrading.
Some of the most popular main ingredients for sashimi are Salmon and Tuna.
