宫保鸡丁英文由来、做法介绍
介绍宫保鸡丁英语作文
介绍宫保鸡丁英语作文Gong Bao Chicken, also known as Kung Pao Chicken, is a popular Chinese dish that has gained international fame. 宫保鸡丁，也称宫保鸡丁，是一道备受喜爱的中国菜肴，已经在国际上赢得了声誉。
The dish is made with diced chicken, peanuts, vegetables, and chili peppers, all stir-fried in a savory and slightly spicy sauce. 这道菜由切成丁状的鸡肉、花生、蔬菜和辣椒一起在美味而略带辣味的酱汁中翻炒而成。
What makes Gong Bao Chicken unique is its combination of flavors and textures. 宫保鸡丁独特之处在于其味道和口感的完美结合。
The tender chicken, crunchy peanuts, and crisp vegetables all come together to create a dish that is both satisfying and delicious. 嫩鸡肉、脆花生和爽蔬菜的结合使这道菜肴既令人满足又美味可口。
One of the key ingredients in Gong Bao Chicken is Sichuan peppercorns, which give the dish its signature numbing and spicy flavor. 宫保鸡丁的关键配料之一是花椒，它为这道菜肴增添了其独特的麻辣口味。
The history of Gong Bao Chicken dates back to the Qing Dynasty, where it was said to be a favorite of a Qing Dynasty official named Ding Baozhen. 宫保鸡丁的历史可以追溯到清朝，据说这道菜是清朝官员丁宝桢的最爱。
宫保鸡丁做法英文作文
宫保鸡丁做法英文作文英文：Gong Bao Chicken is a famous Sichuan dish that is loved by many people. It is a perfect combination of spicy, sweet, and sour flavors. Here is the recipe for Gong Bao Chicken:Ingredients:500g chicken breast, cut into small cubes。
1 cup peanuts。
5 dried red chili peppers。
3 cloves garlic, minced。
1 inch ginger, minced。
2 green onions, chopped。
2 tbsp soy sauce。
2 tbsp rice vinegar。
2 tbsp sugar。
1 tbsp cornstarch。
1 tbsp Sichuan peppercorns。
Oil for frying。
Instructions:1. Marinate the chicken with soy sauce, rice vinegar, sugar, and cornstarch for 30 minutes.2. Heat oil in a wok or pan and fry the chicken until golden brown. Remove from the pan and set aside.3. In the same pan, add the dried chili peppers,Sichuan peppercorns, garlic, and ginger. Stir-fry for a few seconds until fragrant.4. Add the peanuts and green onions and stir-fry for another minute.5. Return the chicken to the pan and stir-fry for another minute.6. Serve hot with rice.Gong Bao Chicken is a classic Sichuan dish that is spicy, sweet, and sour. The chicken is marinated in soy sauce, rice vinegar, sugar, and cornstarch to make ittender and flavorful. The peanuts add a nice crunch to the dish, while the dried chili peppers and Sichuan peppercorns give it a spicy kick. It's a great dish to make for dinner parties or family gatherings.中文：宫保鸡丁是一道著名的川菜，深受许多人的喜爱。
宫保鸡丁-英文介绍.pptx
2020/12/16
红而不辣、辣而不
主料：鸡胸脯肉，花生米，辣椒，黄瓜 Main ingredient: chicken breast meat, peanuts, 2020/12p/16eppers, eggplant, cucumber
Sichuan cuisine often use chili(辣椒) pepper(花椒) 、 pepper(胡椒)、 fresh ginger（鲜姜）、 garlic/12/16
2020/12/16
组员： 裘涛 翁学平 王悦 任璐璐 王森 蓬 杜海璐
以上有不当之处，请大家给与批评指正， 谢谢大家！
8
etc. as ingredients
2020/12/16
Cooking methods
1.Chicken breast with a knife blade slap, cut into thumb A size small. 鸡胸肉用刀背拍一下， 切成大拇指甲大小的丁2.A tablespoon of cooking wine, a half tablespoon of edible oil, half a teaspoon of white pepper, half teaspoon of salt, starch, one teaspoon of pickled ten minutes tasty.用料酒一汤匙，食用油半汤匙，白胡椒半茶匙，盐半茶匙， 淀粉一茶匙，腌渍十分钟入味。 3.Onions and cut into sections. 葱切段。 4.The fry seventy-eight into hot under the diced chicken fried whiten. 锅里放油，七八成热下鸡丁炒变白。 5.Add dried chili, onion and a teaspoon of pepper powder, Stir flavor. 放入干辣椒，葱和一茶匙花椒粉，炒出香味。 6.Blended with feed juice, dry pine fire Scoop viscous.兑入料汁，大火炒到粘稠干松。 7.Turn off the heat, stir in peanuts can be. 关火，拌入花生米即可。
宫保鸡丁英文由来、做法介绍
• Dishes taste: hot and sour
菜品口味：酸辣 • Key technology: fried 主要工艺：炒 • The time required: 10 minutes所需时间：十分钟 • Making Difficulty: Easy 制作难 details食物材料明细
Specific production steps具体的制作步骤
Turn off the heat, stir in peanuts can be. 关火，拌入花生米即可。
谢谢观赏
附：中国特色美食地道英语翻译
一、以主料开头的翻译方法 1、介绍菜肴的主料和辅料： 公式：主料(形状)+(with)辅料 例：杏仁鸡丁chicken cubes with almond 牛肉豆腐 beef with bean curd 西红柿炒蛋 Scrambled egg with tomato 2、介绍菜肴的主料和味汁： 公式：主料(形状)+(with/in)味汁 例：芥末鸭掌duck webs with mustard sauce 葱油鸡chicken in Scallion oil 米酒鱼卷fish rolls with rice wine
三、以形状或口感开头的翻译方法 1、介绍菜肴的形状(口感)和主料、辅料 公式：形状(口感)+主料+(with)辅料 例：芝麻酥鸡crisp chicken with sesame 陈皮兔丁diced rabbit with orange peel 时蔬鸡片sliced chicken with seasonal vegetables 2、介绍菜肴的口感、烹法和主料 公式：口感+烹法+主料 例：香酥排骨crisp fried spareribs 水煮嫩鱼tender stewed fish 香煎鸡块fragrant fried chicken 3、介绍菜肴的形状(口感)、主料和味汁 公式：形状(口感)+主料+(with)味汁 例：茄汁鱼片sliced fish with tomato sauce 椒麻鸡块cutlets chicken with hot pepper 黄酒脆皮虾仁crisp shrimps with rice wine sauce
英文介绍宫保鸡丁作文
英文介绍宫保鸡丁作文英文：Gong Bao Chicken, also known as Kung Pao Chicken, is a popular dish in Chinese cuisine. It is a spicy stir-frydish made with chicken, peanuts, vegetables, and chili peppers. The dish is named after a Qing Dynasty official named Ding Baozhen, who was known as Gong Bao. It is said that he loved this dish, and it was named after him tohonor him.To make Gong Bao Chicken, you will need chicken breasts, peanuts, dried chili peppers, garlic, ginger, scallions,soy sauce, vinegar, sugar, and cornstarch. First, cut the chicken into bite-sized pieces and marinate it in soy sauce and cornstarch. Then, fry the chicken in a wok until it is cooked through. Next, stir-fry the garlic, ginger, scallions, and dried chili peppers in the wok until fragrant. Add the peanuts and stir-fry for another minute. Finally, add the chicken back into the wok and stir-frywith the vegetables and peanuts. Add soy sauce, vinegar,and sugar to taste.Gong Bao Chicken is a delicious and spicy dish that is perfect for any occasion. It is a classic Chinese dish that is enjoyed all over the world.中文：宫保鸡丁是中国菜中的一道热门菜肴，也被称为“宫爆鸡丁”。
英语作文素材介绍宫保鸡丁
Kung Pao Chicken:A Taste of TraditionalChinese CuisineKung Pao Chicken,a signature dish that has captured the hearts and palates of food lovers worldwide,is a culinary gem that reflects the essence of Chinese cooking.Originating from the fusion of Shandong,Sichuan,and Guizhou cuisines,Kung Pao Chicken has evolved into a dish that is both flavorful and unique.The dish's name is derived from Ding Baozhen,a prominent Qing dynasty official who served as the governor of Shandong and Sichuan provinces.It is said that Ding Baozhen,who had a profound interest in cooking,combined the flavors of Shandong's"Jiangbao Chicken"(a dish similar to Kung Pao Chicken)and Guizhou's spicy cuisine to create Kung Pao Chicken.The"Kung Pao"in the dish's name refers to Ding Baozhen's honorary title of"Taizi Taobao"(Imperial Guardian).The preparation of Kung Pao Chicken is a meticulous process that involves marinating chicken cubes in a blend of spices and seasonings.The chicken is then cooked to perfection,maintaining its tenderness and juiciness.The dish is further enhanced by the addition of peanuts,which are roasted to a crisp and flavorful state.The chili peppers and garlic add a fiery and pungent kick,while the scallions and ginger bring a refreshing aroma.The result is a dish that is both visually appealing and delectably delicious.The bright red peppers and green peanuts contrast beautifully with the golden chicken cubes,creating a visually stimulating presentation.The taste is a harmonious blend of sweet,sour,spicy,and savory flavors that tantalize the taste buds.Kung Pao Chicken is not just a dish;it is a cultural symbol that represents the diversity and creativity of Chinese cuisine.Its popularity has spread beyond the borders of China,becoming a favorite among food enthusiasts around the world.Whether you're dining in a traditional Chinese restaurant or cooking at home,Kung Pao Chicken is sure to be a hit at any table.。
宫保鸡丁做法英语作文
宫保鸡丁做法英语作文Kung Pao Chicken, also known as Gongbao Jiding, is a classic Sichuan dish that has gained worldwide popularity. To make this delicious stir-fry, you'll need diced chicken, peanuts, vegetables, and a savory sauce.First, marinate the chicken cubes in a mixture of soy sauce, rice wine, and cornstarch. This step ensures that the chicken remains tender and flavorful. Next, prepare the vegetables by dicing the bell peppers and onions. Roast the peanuts in a pan until they turn golden brown.In a wok or large skillet, heat some oil and stir-fry the marinated chicken until it's cooked through. Remove the chicken and set it aside. In the same wok, add more oil and sautéthe diced vegetables until they are crisp-tender. Add minced garlic, ginger, and dried red chilies to the wok, stirring quickly to release their aromatic flavors.Return the cooked chicken to the wok and pour in the prepared sauce, which typically consists of soy sauce, rice vinegar, sugar, and chicken stock. Stir-fry everything together until the sauce thickens and coats all the ingredients evenly. Finally, toss in the roasted peanuts and give the dish a final stir.Serve your Kung Pao Chicken hot over steamed rice. This spicy, nutty, and savory dish is sure to impress your family and friends with its bold flavors and tender texture.翻译:宫保鸡丁是一道源自四川的经典菜肴,如今已经在全世界范围内广受欢迎。
介绍宫爆鸡丁的英语作文
The Delicious Kung Pao ChickenKung Pao Chicken, a classic Chinese dish, is a vibrant blend of spicy, sweet, and savory flavors that刺激the taste buds and warms the heart. Originating from the Sichuan province of China, this dish has gained popularity worldwide for its unique flavor profile and delicious texture.The dish is named after the Kung Pao, a type of dried chili pepper that gives Kung Pao Chicken its signature spicy kick. Combined with other ingredients like garlic, ginger, and soy sauce, the chili peppers create a complex and flavorful sauce that coats the chicken, giving it a deep, rich taste.The main ingredient of Kung Pao Chicken is, of course, chicken. The chicken is usually cut into small cubes and stir-fried with the sauce until it's tender and juicy. Other common ingredients include bell peppers, celery, and peanuts, which add a crunchy texture and a slight sweetness to the dish.The cooking process of Kung Pao Chicken is relatively simple, but it requires attention to detail. The chicken must be cooked quickly over high heat to seal in the juices and maintain its tender texture. The sauce needs to be balanced perfectly to create the perfect blend of flavors.Once cooked, Kung Pao Chicken is served hot, often with a side of steamed rice. The rich, flavorful sauce coats the rice, enhancing its flavor and making for a satisfying meal. The beauty of Kung Pao Chicken lies in its ability to please all palates. The spicy heat of the chili peppers can be adjusted to suit one's taste, making it a dish that can be enjoyed by people of all ages and backgrounds.The history of Kung Pao Chicken is fascinating. It was created by the Qing dynasty official Ding Baozhen, who was known for his love of food and his innovative cooking techniques. He named the dish after his official rank, Kung Pao, and it quickly became a favorite among the officials and their families.Today, Kung Pao Chicken is a staple in Chinese restaurants worldwide. Its popularity has even led to variations of the dish being created, such as Kung Paoshrimp or Kung Pao tofu, showing that the dish's flavor profile is versatile and can be adapted to different ingredients.In conclusion, Kung Pao Chicken is not just a dish;it's an experience. It's a burst of flavors that takes you on a journey through the senses, a reminder of the rich cultural heritage of Chinese cuisine. Whether you're enjoying it at home or in a restaurant, Kung Pao Chicken is sure to leave a lasting impression.**宫爆鸡丁的魅力**宫爆鸡丁，这道经典的中国菜肴，以其独特的辣、甜、咸风味刺激着味蕾，温暖着人心。
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Specific production steps具体的制作步骤
Raw materials is shown in Figure. 原料图如图。 Chicken breast with a knife blade slap, cut into thumb A size small. 鸡胸肉用刀背拍一下， 切成大拇指甲大小的丁。
• chicken breast amount • green onions amount • fried peanuts amount • chili paragraph amount • crushed garlic amount • chicken essence amount • water starch amount • pepper powder amount • ginger amount • White pepper amount • cooking wine amount • A tablespoon of soy sauce • Two teaspoons dark soy sauce • a tablespoon of balsamic vinegar • sugar half teaspoon • one-third teaspoon of salt 鸡胸肉 大葱 油炸花生米 辣椒段 蒜泥 鸡精 水淀粉 花椒粉 姜汁 白胡椒 料酒 生抽 老抽 香醋 糖 盐 适量 适量 适量 适量 适量 适量 适量 适量 适量 适量 适量 一汤匙 两茶匙 一汤匙 半茶匙 三分之一茶匙
四、以人名或地名开头的翻译方法 1、介绍菜肴的创始人(发源地)和主料 公式：人名(地名)+主料 例：麻婆豆腐Ma Po bean curd 四川水饺Sichuan boiled dumpling 2、介绍菜肴的创始人(发源地)、烹法和主料 公式：人名(地名)+烹法+主料 例：东坡煨肘DongPo stewed pork joint 北京烤鸭Beijing Roast Duck 在中餐菜名翻译成英文的过程中，可以采用 多种不同的方法，而且每一道菜都可以从 不同的角度入手进行翻译。例如， 川菜中的"宫保鸡丁"这道菜就有以下几种译法： 1.sauteed chicken cubes with peanuts 2.Gongbao chicken cubes 3. diced chicken with chili and peanuts
Kung Pao Chicken （ 宫 保 鸡 丁 ）
姓名:王 X X 专业:发酵工程
China Makes "Kung Pao Chicken" Official for Olympics
• According to one widely repeated story, the Chinese name of "kung pao chicken" comes from the name of an imperial official who was fed the dish during an inspection tour. 中国一个广为流传的故事称，“宫保鸡丁”名字 的由来，与昔日的一名巡抚有关。 • For more information, please refer to the following URL: 详细信息请参考以下网址：食品科技网
二、以烹制方法开头的翻译方法 1、介绍菜肴的烹法和主料： 公式：烹法+主料(形状) 例：软炸里脊soft-fried pork fillet 烤乳猪roast suckling pig 炒鳝片Stir-fried eel slices 2、介绍菜肴的烹法和主料、辅料 公式：烹法+主料(形状)+(with)辅料 仔姜烧鸡条braised chicken fillet with tender ginger 3、介绍菜肴的烹法、主料和味汁： 公式：烹法+主料(形状)+(with/in)味汁 例：红烧牛肉braised beef with brown sauce 鱼香肉丝fried shredded pork with sweet and sour sauce 清炖猪蹄stewed pig hoof in clean soup
谢谢观赏
附：中国特色美食地道英语翻译
一、以主料开头的翻译方法 1、介绍菜肴)辅料 例：杏仁鸡丁chicken cubes with almond 牛肉豆腐 beef with bean curd 西红柿炒蛋 Scrambled egg with tomato 2、介绍菜肴的主料和味汁： 公式：主料(形状)+(with/in)味汁 例：芥末鸭掌duck webs with mustard sauce 葱油鸡chicken in Scallion oil 米酒鱼卷fish rolls with rice wine
This dish is Sichuan taste traditional dishes此菜为黔 味传统名菜 Red instead of hot, spicy but not fierce,fleshy slip brittle. 红而不辣、辣而不猛、肉质 滑脆 Specifically, we talk about how to make this dish. 我们具体讲一下如何做这道菜。
三、以形状或口感开头的翻译方法 1、介绍菜肴的形状(口感)和主料、辅料 公式：形状(口感)+主料+(with)辅料 例：芝麻酥鸡crisp chicken with sesame 陈皮兔丁diced rabbit with orange peel 时蔬鸡片sliced chicken with seasonal vegetables 2、介绍菜肴的口感、烹法和主料 公式：口感+烹法+主料 例：香酥排骨crisp fried spareribs 水煮嫩鱼tender stewed fish 香煎鸡块fragrant fried chicken 3、介绍菜肴的形状(口感)、主料和味汁 公式：形状(口感)+主料+(with)味汁 例：茄汁鱼片sliced fish with tomato sauce 椒麻鸡块cutlets chicken with hot pepper 黄酒脆皮虾仁crisp shrimps with rice wine sauce
• Dishes taste: hot and sour
菜品口味：酸辣 • Key technology: fried 主要工艺：炒 • The time required: 10 minutes所需时间：十分钟 • Making Difficulty: Easy 制作难度：简单
food ingredients details食物材料明细
The fry seventy-eight into hot under the diced chicken fried whiten. 锅里放油，七八成热下鸡 丁炒变白。 Add dried chili, onion and a teaspoon of pepper powder, Stir flavor. 放入干辣椒，葱和一茶匙 花椒粉，炒出香味。
A tablespoon of cooking wine, a half tablespoon of edible oil, half a teaspoon of white pepper, half teaspoon of salt, starch, one teaspoon of pickled ten minutes tasty. 用料酒一汤匙，食用油半汤 匙，白胡椒半茶匙，盐半茶 匙，淀粉一茶匙，腌渍十分 钟入味。 Onions and cut into sections. 葱切段。
Blended with feed juice, dry pine fire Scoop viscous. 兑入料汁，大火炒到粘稠干 松。
Turn off the heat, stir in peanuts can be. 关火，拌入花生米即可。
Chinese food culture broad and profound, and I am pleased to share with you some of them. 中国饮食文化博大精深，我很高兴和大家分 享其中的一部分。