Fish Filets in Hot Chili Oil(水煮鱼英文介绍)
必吃菜——水煮鱼
必吃菜——水煮鱼
地点：各种川菜馆。
推荐理由：“水煮鱼（fish filets in hot chili oil）”，又称“江水煮江鱼”，系重庆渝北风味。
看似原始的做法，实际做工考究--选新鲜生猛活鱼，又充分发挥辣椒御寒、益气养血功效，烹调出来的肉质一点也不会变韧，口感滑嫩，油而不腻。
既去除了鱼的腥味，又保持了鱼的鲜嫩。
满目的辣椒红亮养眼，辣而不燥，麻而不苦。
“麻上头，辣过瘾”，让水煮鱼在全国流行得一塌糊涂。
#我心中的必吃菜#。
爱乐活购物品牌官方舌尖上的中国——必吃菜大PK。
水煮鱼
油亮油亮
爱乐活——有态度、正能量的品质生活社区。
热爱生活，乐于分享的各类达人聚在这里，分享消费攻略，激发生活灵感，发现城市最IN 的角落。
在这里，有爱，有乐，有生活。
【更多精彩内容尽在爱乐活】
文章来源：/post/437f2b330bc0fb3b31074348?from=wenku/?from=wenku。
菜名翻译方法
Sweet and Sour Spare Ribs 糖醋排骨
以人名或地名命名的菜肴，这类直接以菜 肴的创始人或发源地的拼音加主料来表示。
宫保鸡丁 Kung Pao Chicken
搞笑翻译 Government abuse Chicken
夫妻肺片 Pork Lungs in Chili Sauce 辣椒油里的猪肺 搞笑翻译 Husband and Wife’s Lungslice 丈夫和妻子的肺切片
水煮鱼 “ (Fish Filets in Hot Chili Oil)。 热辣油里的鱼片”
京酱肉丝 Sautéed Shredded Pork in Sweet Bean Sauce
以口感开头的菜名，这一类的菜则以介绍 菜肴形状或口感以及主配料为原则，并进 行合理想象。
红烧狮子头 Stewed Pork Ball in Brow Head （油炸狮子脑袋）
Chinese Dish Names
以主料开头的菜名归为一类，直接翻译，或 用连词连接。
Preserved Vegetable & Pork 梅菜扣肉
Boiled Fish with Pickled Cabbage and Chili 酸菜鱼
一些中国菜名以烹制方法开头，这些菜名 则主要采用烹制方法的相应动词，再加上 菜肴采用的主 料来表示。
Beijing roast duck 北 京烤鸭
麻婆豆腐Bean Sauce Tofu
组员：王慧 李一伟 司徒德惠 李珊珊 孟遥
水煮鱼简介英语作文
水煮鱼简介英语作文下载温馨提示:该文档是我店铺精心编制而成，希望大家下载以后，能够帮助大家解决实际的问题。
文档下载后可定制随意修改，请根据实际需要进行相应的调整和使用，谢谢!并且，本店铺为大家提供各种各样类型的实用资料，如教育随笔、日记赏析、句子摘抄、古诗大全、经典美文、话题作文、工作总结、词语解析、文案摘录、其他资料等等，如想了解不同资料格式和写法，敬请关注!Download tips: This document is carefully compiled by theeditor. I hope that after you download them,they can help yousolve practical problems. The document can be customized andmodified after downloading,please adjust and use it according toactual needs, thank you!In addition, our shop provides you with various types ofpractical materials,such as educational essays, diaryappreciation,sentence excerpts,ancient poems,classic articles,topic composition,work summary,word parsing,copyexcerpts,other materials and so on,want to know different data formats andwriting methods,please pay attention!Water-boiled fish is a famous Sichuan dish that is loved by many people. It is a dish that combines the freshness of fish with the spiciness of Sichuan cuisine. The fish used in this dish is usually a type of white fish, such as carp or catfish. 。
介绍一道水煮鱼的英语作文
介绍一道水煮鱼的英语作文Boiled fish, a dish that has captivated the taste buds of many, is a classic in Sichuan cuisine. Its allure lies in the harmonious blend of spicy, sour, and numbing flavors that dance on the tongue.The preparation of this dish is both an art and a science. Fresh fish is the star, chosen for its tender flesh and mild taste, which perfectly absorbs the robust flavors of the sauce. It's sliced into thin, delicate pieces, ensuring that each morsel is cooked to perfection.The sauce is where the magic happens. A symphony of chili peppers, Sichuan peppercorns, garlic, and ginger comestogether in a fragrant broth. The heat from the chilies andthe numbing sensation from the Sichuan peppercorns create a sensory experience that is both challenging and exhilarating.Once the fish is cooked, it's gently placed atop a bed of crisp vegetables, often including bok choy and bean sprouts, which have been lightly blanched to retain their crunch. The final touch is a generous drizzle of the fiery sauce, which envelops the fish in a warm embrace.Serving boiled fish is a feast for the eyes as well asthe palate. The vibrant red of the chili oil contrasts beautifully with the white fish and the verdant greens of the vegetables, making it a visually stunning dish.To enjoy boiled fish is to embark on a culinary adventure. Each bite is a journey through a landscape of flavors, fromthe initial heat to the lingering numbing sensation, it's a dish that leaves a lasting impression.In conclusion, boiled fish is more than just a meal; it's an experience that engages all the senses. Whether you're a seasoned foodie or a culinary adventurer, this dish is sureto be a memorable addition to your gastronomic journey.。
我最爱的美食水煮鱼作文
我最爱的美食水煮鱼作文I have always had a deep love for the delicious and comforting dish known as water-boiled fish. Water-boiled fish, or shuizhu yu in Chinese, is a traditional Sichuan dish that is renowned for its fiery heat and numbing spice. 我一直对美味又舒适的水煮鱼情有独钟。
水煮鱼，或者称为麻辣水煮鱼，是一道传统的四川菜，因其火辣辣的味道和麻辣鲜香而闻名。
The dish typically features tender, fresh fish filets that are poached in a broth made with Sichuan peppercorns, chili peppers, and various other aromatic spices. 这道菜通常用嫩滑的新鲜鱼片，在由花椒、辣椒和其他香料煮制的高汤中煮熟。
The fish is often accompanied by assorted vegetables such as cabbage, bean sprouts, and lotus root, which all add their own unique textures to the dish. 配料中还常常包括白菜、豆芽和藕片等各种蔬菜，这些都为这道菜添加了丰富的口感。
The combination of flavors and textures in water-boiled fish is truly a sensory delight, with the numbing heat of the Sichuan peppercornsand the spiciness of the chili peppers creating a complex and addictive taste. 水煮鱼的口味与口感的结合真的是一种感官的享受，花椒的麻辣和辣椒的辛辣营造出复杂而令人上瘾的味道。
水煮鱼的英文介绍Fish Filets in Hot Chili Oil
Fish Filets in Hot Chili OilGrass carp The Grass Carp (Ctenopharyngodon idella) is a herbivorous, freshwater fish species of family Cyprinidae, and the only species of the genus Ctenopharyngodon. It is cultivated in China for food but was introduced in Europe and the United States for aquatic weed control (see, e.g., Ponchatoula Creek). It is a large cyprind native to Eastern Asia, with a native range from Northern Vietnam to the Amur River on the Siberia-China border.[1]It is a fish of large, turbid rivers and associated floodplain lakes, with a wide degree of temperature tolerance. Grass carp are usually thought to enter reproductive condition and spawn at temperatures of 20 to 30 °C (68 to 86 °F),[2] but have been shown to sometimes spawn at temperatures as low as 15 °C (59 °F).[3]In the United States, the fish is also known as White Amur, a name developed to avoid use of the name "carp", which has derogatory connotations in North America. The name derives from the Amur River, where the species is probably native, but has never been abundant[4]This is not to be confused with the White Amur Bream (Parabramis pekinensis) which is not a particularly close relative as Cyprinidae go.The fish are eaten and may be steamed, pan fried, broiled, or baked.[5]White amur have an elongate, chubby body form that is torpedo shaped. The terminal mouth is slightly oblique with non-fleshy, firm lips, and no barbels.[6] The complete lateral line contains 40 to 42 scales. Broad, ridged pharyngeal teeth are arranged in a 2, 4-4, 2 formula. The dorsal fin has 8 to 10 soft rays, and the anal fin is set closer to the tail than most cyprinids. Body color is dark olive, shading to brownish-yellow on the sides with a white belly and large slightly outlined scales.The grass carp grows very rapidly, and young fish stocked in the spring at 20 centimetres (7.9 in) will reach over 45 centimetres (18 in) by fall, and adults often attain nearly 1.2 metres (3.9 ft) in length and over 18 kilograms (40 lb) in weight. According to one study, they live an average of 5-9 years with the oldest gaining 11 years. [7] They eat up to 3 times their own body weight daily. They thrive in small lakes and backwaters that provide an abundant supply of fresh water vegetation.[citation needed]hot pepper Culinary use s：Chili pepper pods, which are berries, are used fresh or dried. Chiles are often dried to preserve them for long periods of time. Preserving may also be done by pickling fresh chilies.Dried chilies are often ground to powders, although some Mexican dishes including variations on chiles rellenos may use whole reconstituted chilies, and others may reconstitute dried chilies before grinding to a paste. Chilies may be dried using smoke, such as the chipotle, which is the smoked, dried form of the jalapeno.Many fresh chilies such as poblano have a tough outer skin which does not break down on cooking. For recipes where chiles are used whole or in large slices, roasting, or other means of blistering or charring the skin are usually performed so as not to entirely cook the flesh beneath. When cooled, the skins will usually slip off easily.Chili pepper plant leaves, mildly bitter but not nearly as hot as the fruits that come from the same plant, are cooked as greens in Filipino cuisine, where they are called dahon ng sili(literally "chili leaves"). They are used in the chicken soup, tinola.[20]In Korean cuisine, the leaves may be used in kimchi.[21] In Japanese cuisine, the leaves are cooked as greens, and also cooked in tsukudani style for preservation.Chili is by far the most important fruit in Bhutan. Local markets are never without chili, always teemed with different colors and sizes, in fresh and dried form. Bhutanese call this crop ema (in Dzongkha) or solo (in Sharchop). Chili is a staple fruit in Bhutan; the ema datsi recipe is entirely made of chili mixed with local cheese. Chili is also an important ingredient in almost all curries and food recipes in the country.Chilies are present in many cuisines. Some notable dishes other than the ones mentioned elsewhere in this article include:∙Paprikash from Hungary -- uses significant amounts of mild, ground, dried chilies, aka paprika, in a braised chicken dish ∙Chiles en nogada from the Oaxaca region of Mexico -- uses fresh mild chilies stuffed with meat and covered with a creamy nut-thickened sauce∙Mole poblano from the Pueblo region of Mexico -- uses several varieties of dried chilies, nuts, spices, and fruits to produce a thick, dark sauce for poultry or other meats∙Puttanesca sauce from Italy -- a tomato-based sauce for pasta including dried hot chilies∙Kung Pao Chicken (also spelled Gong Bao) from the Sichuan region of China -- small hot dried chiles are briefly fried in oil to add spice to the oil then used for frying.∙Nigerian dishes and those in many parts of Africa.Fresh or dried chilies are often used to make hot sauce, a bottled condiment to add spice to other dishes. Hot sauces are found in many cuisines including harissa from the Middle East, la yu (or rāyu) from Japan, and sriracha from Thailand.。
作文介绍美食水煮鱼
作文介绍美食水煮鱼英文回答：Water-cooked fish, also known as "shui zhu yu" in Chinese, is a popular Sichuan dish that is loved by many people for its unique taste and spicy flavor. This dish is made by poaching fish fillets in a spicy broth, which is flavored with Sichuan peppercorns, chili peppers, and various other seasonings.The first step in making water-cooked fish is preparing the broth. Sichuan peppercorns and dried chili peppers are toasted in a hot pan to release their flavors. Then, they are ground into a fine powder and mixed with other seasonings like ginger, garlic, and soy sauce. This mixture is then added to a pot of boiling water, creating afragrant and spicy broth.Next, the fish fillets are added to the boiling broth. The fish used in this dish is usually a freshwater fishlike carp or catfish, which has a tender and delicate texture. The fish is cooked for just a few minutes until it is perfectly tender and flaky.Once the fish is cooked, it is carefully transferred to a serving plate. The broth is then poured over the fish, creating a sizzling and aromatic dish. The final touch is a garnish of chopped green onions and cilantro, which adds freshness and color to the dish.Water-cooked fish is known for its bold and spicy flavors. The combination of Sichuan peppercorns and chili peppers creates a numbing and tingling sensation in the mouth, which is a signature characteristic of Sichuan cuisine. The fish itself is tender and succulent, absorbing the flavors of the broth and seasonings.This dish is often enjoyed with a bowl of steamed rice, which helps to balance out the spiciness. The rice also helps to soak up the flavorful broth, making each bite even more satisfying. It is a popular choice for those who love spicy and flavorful dishes.中文回答：水煮鱼，也被称为“水煮鱼片”，是一道深受人们喜爱的四川菜。
水煮鱼步骤作文英语
水煮鱼步骤作文英语英文：To make the famous Chinese dish "水煮鱼" (shuǐzhǔyú), or water-boiled fish, you will need the following ingredients: fresh fish fillets, Sichuan peppercorns, ginger, garlic, green onions, pickled mustard greens, and various seasonings such as soy sauce, cooking wine, andchili oil. 。
First, you need to prepare the fish fillets by cutting them into bite-sized pieces. Then, blanch the fish inboiling water for a few minutes to remove any impuritiesand fishy smell. After that, drain the fish and set it aside.Next, prepare the spicy broth by heating oil in a wok and adding Sichuan peppercorns, ginger, and garlic toinfuse the oil with flavor. Then, add water, soy sauce, and cooking wine to the wok and bring the mixture to a boil.Once the broth is boiling, add the fish fillets and let them cook for a few minutes until they are just cooked through.While the fish is cooking, prepare the pickled mustard greens by chopping them into small pieces and blanching them in boiling water to remove some of their saltiness. Then, drain the greens and set them aside.Once the fish is cooked, transfer it to a serving dish and top it with the blanched pickled mustard greens. Finally, heat some oil in a separate pan until it is smoking hot, then pour the hot oil over the fish and greens to release their fragrant aroma.The dish is now ready to be served and enjoyed with a bowl of steamed rice. The tender fish, numbing Sichuan peppercorns, and spicy broth create a flavorful and satisfying dish that is perfect for any occasion.中文：要制作中国著名的菜肴“水煮鱼”，你需要以下食材，新鲜的鱼片、花椒、姜、大蒜、青葱、泡菜和各种调料，如酱油、料酒和辣椒油。
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Pour the hot oil with chili pepper and flower pepper on the fish meat. And then add some Black pepper powder and aginomoto. The Boiled fish is well down.
Fish Filets in Hot Chili Oil
—Fish Filets in Hot Chili Oil
The sliced fish is so delicious that you cannot find any bad smell； The sliced fish is tender and juicy indeed； When you chew it, the tasty hot chili soup will spill from the sliced fish and the sliced fish will melt in the tasty hot chili soup ;
Put the special oil you have prepared in the wok, and then put the Chili sauce which can make the soup became red. Then add Dry chili pepper, Flower pepper, and Slice ginger, Minced garlic to cook until the good flavor comes out; add the light broth (or boil water). So the special flavor soup is finished;
We will start cook the special oil. Put the oil in the wok, then put Aniseed, Cinnamon, Slice ginger, Minced garlic, until they turn a little yellow, then pick up those spice out of the oil and keep the oil on the side for t is time to make hot oil. Clean up the wok; put the oil in the wok. Heat the oil to 50% warm, put chill pepper and flower pepper, fried until flavor comes out and the chill pepper color has been changed. Be careful, not burn the peppers；
After the flavor soup boiled, put the sliced fish one by one in the hot soup, you can use the chopsticks to stir the fish meat keeping separate. Until the fish meat color became white then turn off the heat and put the yellow bean sprouts and cabbage which you have cooked before;
First clean up the fish, use the body part. And then separate the fish meat and the fishbone, then slice the fish in moderate thick;
Use cooking wine, corn starch and egg white and moderate salt mix together then let the sliced fish soak for 1hour;
Use another wok or clean the wok that you have used, put some boiled water and then put moderate salt. After the salt completely melting, you can put the Yellow bean sprout and cabbage. Don't cook them too long, and 1minute will be OK;
A feeling of ecstasy rocket your mind; A live fish dance in your mouth; Roll in your throat; Swim in your stomach.
A grass carp fish（草鱼）; Yellow bean sprouts;（豆芽） Cabbage; （卷心菜） Dry chili pepper;（干辣椒） Flower pepper; （花椒） Chili sauce; （辣椒油） Soy sauce; （酱油） Slice ginger; （姜片） Minced garlic; （蒜瓣） Corn starch; （淀粉） Egg white; （蛋清） Cooking wine; （料酒） Salt; （盐） Black pepper powder; （胡椒粉） Broth; （高汤） Aniseed; （茴香） Cinnamon; （桂皮） aginomoto.（味精）