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1. 红烧肉 (hóngshāo ròu): Braised pork belly, a popular dish in Chinese cuisine. It is made by braising pork belly in a mixture of soy sauce, sugar, and other seasonings.
2. 鱼香肉丝 (yúxiāng ròusī): Shredded pork with garlic sauce, a popular Sichuan dish. It is made by stir-frying shredded pork with garlic, ginger, and other seasonings.
3. 宫保鸡丁 (gōngbǎo jīdīng): Kung Pao chicken, a popular Sichuan dish. It is made by stir-frying diced chicken with peanuts, chili peppers, and other seasonings.
4. 麻婆豆腐 (mápó dòufu): Mapo tofu, a popular Sichuan dish. It is made by stir-frying tofu with chili peppers, fermented black beans, and other seasonings.
5. 糖醋排骨 (tángcù páigǔ): Sweet and sour pork ribs, a popular dish in Chinese cuisine. It is made by braising pork ribs in a mixture of sugar, vinegar, and other seasonings.
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The term 特色菜 (tèsè cài) translates to "specialty dish" in English and is commonly used in conversations about food, particularly in the context of discussing regional cuisines, popular restaurants, or specific culinary experiences. When someone refers to a dish as 特色菜, they are highlighting its uniqueness or excellence, which often reflects local ingredients, cooking methods, or cultural significance.
In conversations, you might hear people asking about the 特色菜 of a restaurant to know what the establishment is particularly known for. For example, if someone is recommending a restaurant, they might say, "你得尝尝这家餐厅的特色菜!" (You have to try the specialty of this restaurant!) This indicates that the dish is something special that stands out from the regular menu offerings.
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