英文版东坡肉介绍
研究生英语UNIT2-东坡肉介绍
• 它以北宋时代大诗人 苏东坡的名字命名。 苏东坡在杭州做官时 发明了这道菜。据说， 他当时负责西湖的排 污工程，经常拿红烧 肉犒劳工人。后来为 了纪念这位才华横溢、 慷慨大方的诗人，人 们就把它称作东坡肉。
制作方法
• 制作食材
主料：五花肉 辅料：香葱、姜 调料：盐、味精、白糖、酱油、绍酒
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• 制作流程
Unit 2 page 38 Paragraph 9
Part 2
• Historical background • Naming reason
Part 1
• In Zhejiang cuisine,there is a well-know dish called Dongpo Meat.This dish of streaky pork is prepared over a slow fire where the big chunks of pork are braised with green onion,ginger,cooking wine,soy sauce and sugar.The finished dish is bright red in color and the meat is tender and juicy and,like the Goubuli buns,not at all greasy.
• 浙江菜里有一道深受 欢迎的菜，叫东坡肉。 这道菜是把五花肉切 成大块，配上青葱， 在锅底放些生姜，然 后加料酒、酱油和糖 用慢火做出来的。这 道菜色泽红亮，酥嫩 多汁，如“狗不理” 一样毫无肥腻之感。
Part 2
• This dish was named after Su Dongpo(1037-1101),a great poet of Northern Song Dynasty (960-1127),who created it when he was an official in Hangzhou.It is said that,when he was in charge of the drainage work for the West Lake,Su Dongpo rewarded workers with stewed pork in soy sauce,and people later named it Dongpo Meat,to commemorate this gifted and generous poet.
用英文介绍杭州东坡肉的做法和由来百度知道
用英文介绍杭州东坡肉的做法和由来ongpo Pork东坡肉(dong-1 po-1 rou-4) H angzh ou'strade markdish. To e at do ngpoporkis to begi n tounder stand theroleof fa t inmakin g mea t tas te go od.The d ish i s nam ed af ter r evere d Son g Dyn astypoet, arti st an d cal ligra pherSu Do ngpo, whois su ppose d tohaveinven ted,or at leas t ins pired it.The m eat s hould be s oten der t hat y ou ca n qui te ea silypry i t awa y insmall piec es wi th ch opsti cks.As itis m ade f rom a slab of p ork b elly, ther e isa lot of f at, b ut th e len gthycooki ng ti me (3-1/2hours) res ultsin fa t san s muc h ofits g reasi ness. Eatas li ttleof th e fat as y ou ch oose. Theaccom panyi ng gi ngerand p lainl y coo ked b rocco li al so he lp of fsetthe f at. Y ou wi ll ne ed at leas t fou r hou rs to make dong po po rk du ringwhich time it i s sim mered twic e, br aised, sau téd a nd st eamed.S erves 4I ngred ients1 kg (2.2 lb)piece pork bell y2 t ables poons vege table oil1 tab lespo on te a lea ves4 stal ks sc allio ns7cm (3") le ngthfresh, you ng gi nger, slic ed le ngthw ays i nto m atchs tickwidth sOpt ional: 300 g (11 oz) broc coli, cutintosmall flor etsSauce Ingr edien ts1cup w ater8 clo ves g arlic, lig htlycrush ed5slice s old ging er (o r 7 s lices youn g gin ger)1 tab lespo on bl ack p epper corns4 ta blesp oonssoy s auce2 tab lespo ons y ellow wine (e.g. Sha oxing wine)1/2 tabl espoo n ses ame o il2table spoon s sug arTh icken ing:1 tea spoon corn flou r, 1table spoon wate r, st irred well befo re us eMe thodBlan ch po rk in a po t ofboili ng wa ter.Throw outwater.Pu t por k bac k inpot a nd co ver w ith w ater. Brin g toa boi l, an d sim mer f or 30 minu tes.Heat a wo k and addsauce ingr edien ts. M ix we ll an d bri ng to a bo il. A dd po rk an d coo k eac h sur facefor a fewminut es ov er amediu m hea t. Re moveporkand d rainwell. Pour rema ining sauc e int o a s mallsauce pan a nd se t asi de. Clean anddrain wok. Heat vege table oilto amediu m hea t. Fr y por k onall s idesuntil it i s wel l bro wned, maki ng su re sk in si de is a li ttlecrisp y.S teeptea l eaves in h ot wa ter f or acoupl e ofminut es, r emove andset a side. Plac e por k inpot o f wat er ag ain–t oppin g upwater if n ecess ary.Add t ea le avesand s immer for30mi nutes.Pl ace s calli on st alkson bo ttomof asteam er. T ransf er po rk to stea mer.Steam for2hou rs, t urnin g por k aft er 1hour(beca use o f lon g ste aming time, you mayneedtore pleni sh st eamer wate r). Add b rocco li to stea mer f or fi nal 5 minu tes o f coo kingtime(boil it s epara telyfor 3minu tes i f the re is no r oom i n ste amer.Rem ove p ork t o a s ervin g dis h and arra nge b rocco li ar oundit. R eheat sauc e insauce pan,addin g and stir ringin th icken er. P our o ver p ork a nd se rve.Garn ish w ith y oungginge r sli vers, whic h are mean t tobe ea ten.Note s:Th e lef tover simm er wa ter m akesa goo d por k sto ck. 其他回答共 1 条The d ish i s nam ed af ter r evere d Son g Dyn astypoet, arti st an d cal ligra pherSu Do ngpo, whois su ppose d tohaveinven ted,or at leas t ins pired it.The m eat s hould be s oten der t hat y ou ca n qui te ea silypry i t awa y insmall piec es wi th ch opsti cks.As itis m ade f rom a slab of p ork b elly, ther e isa lot of f at, b ut th e len gthycooki ng ti me (3-1/2hours) res ultsin fa t san s muc h ofits g reasi ness. Eatas li ttleof th e fat as y ou ch oose. Theaccom panyi ng gi ngerand p lainl y coo ked b rocco li al so he lp of fsetthe f at. Y ou wi ll ne ed at leas t fou r hou rs to make dong po po rk du ringwhich time it i s sim mered twic e, br aised, sau téd a nd st eamed.。
关于东坡肉的英语作文(介绍做法)
关于东坡肉的英语作文(介绍做法)East Meets West: The Art of Making Dongpo Pork.As a food lover, I am always fascinated by thediversity and richness of culinary traditions around the world. Today, I would like to introduce you to a famous Chinese dish called Dongpo Pork, which is widely regarded as a masterpiece of Chinese cuisine.Dongpo Pork, or Dongpo Rou in Chinese, is a traditional dish that originated from the Song Dynasty in China. It is named after the famous poet and gastronome Su Dongpo, whois said to have created this dish. Dongpo Pork is made from a thick slice of pork belly, which is braised in a mixture of soy sauce, rice wine, ginger, and sugar for several hours until it becomes tender and succulent.To start with, the pork belly is first cut into large, rectangular pieces. Then, it is marinated in a mixture of soy sauce, rice wine, and ginger for at least an hour toinfuse the flavors into the meat. This step is crucial asit helps to enhance the taste and texture of the final dish. After marinating, the pork belly is pan-fried until theskin turns golden brown and crispy. This step not only adds a layer of deliciousness but also helps to render some of the fat, making the pork belly less greasy.Next, the pan-fried pork belly is transferred to a clay pot or a deep saucepan. The pork belly is then braised in a mixture of soy sauce, rice wine, ginger, and sugar, along with some water or stock. The pot is covered and simmered over low heat for several hours, allowing the flavors to meld together and the meat to become tender and juicy. The slow cooking process also helps to break down the collagenin the pork belly, resulting in a melt-in-your-mouth texture.During the braising process, the pork belly is flipped occasionally to ensure that it is evenly cooked and infused with the flavors of the sauce. The sauce itself is acrucial element in Dongpo Pork, as it adds depth and complexity to the dish. It is a harmonious blend of savory,sweet, and aromatic flavors, which perfectly complements the richness of the pork belly.Once the pork belly is cooked to perfection, it is carefully removed from the pot and sliced into smaller pieces. The slices are then arranged on a serving plate and drizzled with the flavorful sauce. Some garnishes, such as green onions or cilantro, can be added to enhance the presentation and taste of the dish.The final result is a plate of Dongpo Pork that is both visually appealing and incredibly delicious. The pork belly is incredibly tender and flavorful, while the sauce adds a delightful umami taste to every bite. It is a dish that showcases the art of Chinese cooking, with its emphasis on balance, harmony, and the use of simple yet high-quality ingredients.东坡肉: 东西交融的艺术。
介绍东坡肉的英语作文150词
介绍东坡肉的英语作文150词English Answer:Dongpo Pork is a famous Chinese dish that originated in the Song Dynasty. It is named after the renowned poet and calligrapher Su Dongpo, who was exiled to Huangzhou, Hubei province, during the reign of Emperor Shenzong. According to legend, Su Dongpo created this dish using pork belly, which was a cheap cut of meat that was available to him at the time. Due to its rich flavor and tender texture, Dongpo Pork quickly became a favorite dish of Su Dongpo and is now considered a classic of Chinese cuisine.Traditionally, Dongpo Pork is made by braising pork belly in a mixture of soy sauce, rice wine, spices, and herbs. The pork is first browned in a hot pan and then simmered in the braising liquid for several hours, until it becomes tender and flavorful. The resulting dish is a succulent and savory combination of sweet, salty, and umami flavors.Over the centuries, Dongpo Pork has become a popular dish throughout China and has been adapted to suit regional preferences. There are now many different variations of the dish, each with its own unique flavor profile. However, the basic principles of braising pork belly in a flavorfulliquid remain the same.中文回答：东坡肉是中国宋代的一道名菜，因北宋大文豪苏东坡而得名。
介绍东坡肉英语作文
介绍东坡肉英语作文英文回答：Dongpo Pork, or Dongpo Rou, is a renowned Chinese dish that originated during the Song Dynasty. It is named after the famous poet and statesman Su Shi, also known as Su Dongpo. This dish is characterized by its tender pork belly braised in a savory sauce.To prepare Dongpo Pork, pork belly is first marinatedin a mixture of soy sauce, rice wine, sugar, and spices. It is then slowly braised in a broth made from soy sauce, Shaoxing wine, and spices. The braising process can take several hours, allowing the pork to absorb the flavors of the marinade and broth.The resulting dish is a flavorful pork belly with a crispy skin and melt-in-your-mouth meat. It is often served with steamed rice or vegetables. Dongpo Pork is a popular dish in both China and other parts of the world, and it isconsidered a delicacy in many Chinese restaurants.中文回答：东坡肉。
介绍东坡肉英语作文
介绍东坡肉英语作文English Answer.Dong po Pork, also known as Dongpo Rou, is a renowned dish in Chinese cuisine. As its name suggests, it is associated with the celebrated poet and gastronome Su Shi, who lived during the Song dynasty. Dong po Pork is a braised pork dish characterized by its rich flavor, tender texture, and distinct reddish color.The preparation of Dong po Pork involves a two-step process. First, the pork belly is browned in a pan. This step helps to enhance the flavor and color of the meat. Next, the pork belly is braised in a flavorful broth for several hours, allowing it to become incredibly tender. The braising liquid typically comprises soy sauce, Shaoxing wine, ginger, garlic, and sugar, which contribute to the dish's characteristic taste.One of the defining features of Dong po Pork is itsdistinctive reddish color. This is achieved by the addition of red yeast rice to the braising liquid. Red yeast rice is a fermented rice product that imparts a vibrant red hue to the meat. In addition to its aesthetic appeal, red yeast rice also adds a subtle earthy flavor to the dish.The tenderness of Dong po Pork is another key aspect of its appeal. The extended braising process allows the connective tissues in the pork belly to break down, resulting in meat that is exceptionally soft and succulent. When served, the Dong po Pork is often cut into cubes and accompanied by the flavorful braising liquid, making for a truly indulgent gastronomic experience.Dong po Pork holds a special place in Chinese culinary history and culture. Its association with the revered poet Su Shi has elevated its status, and it is now considered a classic dish in both Jiangsu and Sichuan cuisines. Thedish's rich flavor, tender texture, and vibrant color have made it a favorite among food enthusiasts around the world.中文回答。
东坡肉由来-英文版
东坡肉由来英文版The Origin of Dongpo PorkDongpo Pork, a classic Chinese dish, has a rich history that dates back to the Song Dynasty. It is named after the famous poet and statesman Su Dongpo, who is widely regarded as one of the greatest literary figures in Chinese history. The dish is known for its succulent, tender meat, which is slowcooked in a savory sauce made from soy sauce, sugar, and Shaoxing wine.Su Dongpo's original recipe called for pork belly, which was braised in a sauce made from soy sauce, sugar, and Shaoxing wine. The dish was so delicious that it quickly became popular among the people of Hangzhou. Over time, the recipe was passed down from generation to generation, and it eventually became a staple of Chinese cuisine.Today, Dongpo Pork is a beloved dish that is enjoyed people all over the world. It is a testament to the culinary genius of Su Dongpo, and it continues to be a symbol of Chinese culinary culture. Whether you are a food lover or a history buff, the story of Dongpo Pork is sure to fascinate and delight you.The Legend and Legacy of Dongpo PorkDongpo Pork, a renowned Chinese delicacy, has a captivating origin story that intertwines history, culture, and the culinary arts. Named after the esteemed poet, calligrapher, and statesman Su Dongpo, this dish embodies the essence of Chinese gastronomy and the spirit of its creator.Su Dongpo, born in the Song Dynasty, was not only a literary giant but also a gastronome who relished in the pleasures of food. His love for cooking and his desire to alleviate the suffering of the less fortunate led to the creation of Dongpo Pork. As the governor of Hangzhou, Su Dongpo encountered prisoners who were malnourished and in poor health. Moved their plight, he decided to use his culinary expertise to provide them with a nourishing meal. Thus, the dish that would later be known as Dongpo Pork was born.Today, Dongpo Pork is celebrated not only in China but also around the world. Its rich, savory taste and succulent texture make it a favorite among food enthusiasts. Whether enjoyed in a traditional Chinese restaurant or recreated in home kitchens, this dish continues to captivate the palates of people from all walks of life.The legend of Dongpo Pork serves as a reminder of the power of food to bring people together and to inspire creativity. It is a testament to the enduring legacy of SuDongpo, whose culinary masterpiece continues to delight and nourish people across generations. So, the next time you savor a bite of Dongpo Pork, take a moment to appreciate the story behind it and the cultural significance it holds.Cultural Significance and Global AppreciationDongpo Pork holds a special place in the hearts of food enthusiasts and culinary historians alike. Its cultural significance extends beyond its delicious taste, as it represents the intersection of art, literature, and cuisine. Su Dongpo's influence on Chinese culture is undeniable, and his creation of Dongpo Pork serves as a testament to his multidimensional talents.In conclusion, Dongpo Pork is more than just a delicious dish; it is a testament to the creativity and culinary genius of Su Dongpo. Its cultural significance and global appreciation make it a true culinary treasure. So, whether you are a seasoned foodie or a curious traveler, exploring the flavors and history of Dongpo Pork is an experience that will undoubtedly leave a lasting impression.。
关于东坡肉的英语作文(介绍做法)
关于东坡肉的英语作文(介绍做法)The Tasty Tale of Dongpo PorkHave you ever heard of a dish called Dongpo Pork? It's a famous Chinese dish that has been around for a really long time! It's named after a clever man named Su Dongpo, who lived over 900 years ago during the Song Dynasty.Su Dongpo was not just a regular guy – he was a scholar, poet, and official in the government. But did you know that he was also a foodie? That's right! He loved exploring different flavors and creating new dishes.One day, Su Dongpo was visiting a place called Huzhou, which is in the eastern part of China. He was feeling pretty hungry, so he asked the cook to make him something delicious. The cook was a bit nervous because Su Dongpo was such an important person. But Su Dongpo encouraged the cook to get creative and make something special.After thinking for a bit, the cook had an idea. He took some fresh pork belly, which is a tasty cut of meat from the underside of a pig. Pork belly is full of flavor and has a nice layer of fat that makes it super juicy.First, the cook carefully sliced the pork belly into thick pieces. Then, he prepared a special marinade, which is a sauce that the meat soaks in to absorb all the flavors. This marinade had some really yummy ingredients like soy sauce, rice wine, ginger, and green onions.The cook let the pork belly marinate for a while, so it could soak up all those tasty flavors. While it was marinating, he got a pot of water boiling and added some aromatics like ginger, green onions, and star anise, which is a spice that smells kind of like licorice.Once the water was simmering, the cook carefully added the marinated pork belly to the pot. He let it simmer gently for a long time, until the pork belly became super tender and full of flavor.When it was done cooking, the cook took the pork belly out of the pot and let it cool down a bit. Then, he sliced it into thin pieces and arranged it beautifully on a plate. He drizzled some of the cooking liquid over the top, which is called the "sauce" or "gravy."Su Dongpo took one bite of this delicious pork dish and was blown away! He loved how the pork belly was so tender and juicy, and how the marinade and cooking liquid added so much flavor.He thought the cook did an amazing job and praised him for his creativity.From that day on, this dish became known as "Dongpo Pork" in honor of Su Dongpo and the talented cook who created it for him. It's a classic dish that's still enjoyed all over China today!Making Dongpo Pork takes some time and patience, but it's totally worth it. First, you need to find some high-quality pork belly. Ask your parents or a butcher to help you pick out a nice, fresh piece.Then, you'll need to make the marinade. This usually includes soy sauce, rice wine or sherry, ginger, green onions, and sometimes other spices like star anise or fennel seeds. Let the pork belly soak in the marinade for a few hours or overnight if you can.Next, you'll need to simmer the pork belly in a pot of water with some aromatics like ginger, green onions, and star anise. This helps to flavor the meat and make it super tender. You'll need to let it simmer for a couple of hours, so be patient!Once the pork belly is cooked through and tender, you can take it out of the pot and let it cool down a bit. Then, slice it intothin pieces and arrange it on a plate. Don't forget to drizzle some of that tasty cooking liquid (the sauce or gravy) over the top!Dongpo Pork is often served with steamed rice or noodles, and you can add some veggies on the side too. It's a hearty and comforting dish that's perfect for sharing with your family and friends.So, the next time you're in the mood for something delicious, why not try your hand at making Dongpo Pork? It's a fun way to learn about Chinese cooking traditions and create a dish that's full of flavor and history. Who knows, you might even impress your friends and family with your cooking skills, just like Su Dongpo did all those years ago!。
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• Remove pork to a serving dish and arrange vegetables around it. Then serve it .
* Garnish it with sth .
• The leftover simmer water makes a good pork stock.
------one of the famous food of Zhejiang cuisine
The historical allusion
The dish is named to revere Song Dynasty poet, artist and calligrapher Su Dongpo, who is supposed to have invented, or at least inspired it.
*Lid the marmite and bring it to a boil . Then simmer it over a slow fire for 3-4 hours , until the gravy is viscous .
• Transfer pork to a steamer and pour gravy on the pork . (~ Remember to put pork skin upwards ~) • Steam it for half an hour . ( no water )
Marmite
( non-stick pan )
Ginger , garlic evenly
Put the pork skin down
• Scatter some rock candies . Add sauce and yellow wine .(no salt , no water)
scallion
The brief introduction
* It is Hangzhou's trademark dish. To eat dongpo pork is to begin to understand the role of fat in making meat taste good. * As it is made from a slab of pork belly, there is a lot of fat, but the lengthy cooking time (almost 4.5 hours) results in fat sans much of its greasiness.
Do you think there is a link between them ?
It is Dongpo
• •
Pork !
1、将各式大料洗净配齐； 2、花生洗净泥污，用手轻捏花 生头部，将每颗花生捏出一道缝 隙； • 3、锅里加入足够多的清水，放 入花生和所有的大料，加入大概 一勺盐； • 4、盖上盖子大火烧开，转中火 焖煮30-40分钟关火放凉，之后 倒入合适容器放入冰箱浸泡过夜， 捞起花生即食。
Nutritive value
* Provide high-quality protein , essential fatty acid（必需脂肪酸） * Cure iron-deficiency anemia （缺铁性贫血） * Reinforce the kidney , nourish blood (补肾养血） *** It has much of cholesterol (胆固醇） , so the obese people can not eat much .
Features
• Thin skin , tender meat • Bright red colour , transparent • It smells good . • Pure taste • Crisp • Oily but not greasy • The fragrance of wine
appetizing
Ingredients
pork belly
garlic
ginger
broccoli
scallion
Байду номын сангаас
Rock candy
yellow wine (e.g. Shaoxing wine) sauce
Method
*Put blanch pork in pot and cover with cold water. Bring it to a boil, and simmer for 2-3 minutes. *Pull the pork out and wash it , then chop it into small pieces .
Just enjoy the dishes!