东坡肉的英语？东坡肉用英文表达是Dongpo Pork，也叫Dongpo's braised pork。东坡肉，杭州名菜，流行于江浙。相传为北宋诗人苏东坡所创制。苏东坡《食猪肉》中云慢着火，少着水，火候足时他自美。东坡肉属浙菜菜系，以猪肉为主要食材。东坡肉用猪肉炖制而成，菜品薄皮嫩肉，色泽红亮，味醇汁浓，酥烂而形不碎，香糯而不腻口。一般是一块约二寸许的方正形猪肉，肥而不腻，十分美味。那么，东坡肉的英语？一起来了解一下吧。
东坡肉
[名]
Dongpo
pork;
羊肉泡馍
[词典]
Pita
Bread
Soaked
in
Lamb
Soup;
[例句]最出名的有手抓羊肉，牛羊杂碎，羊肉水饺、黄焖羊肉、羊肉泡馍等。
The
most
famous
of
Shouzhua
mutton,
Chop
Suey
of
cow
and
sheep,
lamb
dumplings,
stew
lamb,
Mutton
and
Bread
Pieces
in
Soup,
and
so
on.
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。
英文Dongpo pork，镇江名菜。
历史典故。这道菜的命名是为了崇敬宋朝诗人、艺术家和书法家苏东坡，他被认为是发明的，或者至少是启发了它。
It is said that Su Dongpo came to Aicheng at the time of collecting wind and saved a child from heatstroke. The parents bought two kilograms of pork and returned with straw to inquire about his taste.
相传苏东坡于采风之时来到艾城，救了一个中暑的儿童。父母便买了猪肉两斤，用稻草拎回来，询问他的口味。
It happened that Su Dongpo was writing poems and saying, "Hehe, grass, pearls, heartfelt fragrance..."
恰逢苏东坡在作诗填词，口中念着：“禾、草、珍珠、透心香……”
After listening, the farmer thought he was telling him to put the meat and straw aside and cook them thoroughly.
农夫听后，以为是叮嘱他将肉和稻草搁置一起煮，并煮透。
Introduction to Dongpo Pork Recipe
Here’s a brief introduction to the recipe for Dongpo Pork in English:
Materials Needed: Pork belly, sliced into large blocks Scallions and gingerCooking wineSoy sauceRock sugarStar anise, cinnamon, and bay leaves
Steps:
Prepare the Pork:
Slice the pork belly into large blocks and blanch them in boiling water. Remove and set aside.
Prepare the Aromatics:
Heat a pan with a small amount of oil, add chopped scallions and ginger, and sauté until fragrant.
Make the Sauce:
Pour in cooking wine, soy sauce, rock sugar, star anise, cinnamon, and bay leaves. Bring to a boil.
Braise the Pork:
Add the blanched pork belly blocks into the pot, pour in enough water to cover, and bring to a boil. Reduce the heat to low and simmer for approximately 2 hours.
Final Preparation:
After braising, remove the pork belly blocks and cut them into smaller pieces. Arrange them in a bowl, pour in some of the braising liquid, and steam for about 1 hour.
Serving: Once steamed, Dongpo Pork is ready to be served. It is typically served hot, accompanied by steamed rice for a delicious meal.
以上就是东坡肉的英语的全部内容，东坡肉 英文名 Dongpo's braised pork ;主要食材 猪肉 分类 浙菜，川菜 口味 咸甜、香糯 东坡肉，又名滚肉、东坡焖肉，是眉山和江南地区特色传统名菜。东坡肉在浙菜、川菜、鄂菜等菜系中都有，且各地做法也有不同，有先煮后烧的，有先煮后蒸的，有直接焖煮收汁的。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。
