鼎湖上素出自哪里
烹饪概论 第三讲
第二节 中国菜点的构成
二、二烹、饪宫的廷作菜用
宫廷菜是宫廷中帝后嫔妃和皇子、公主的专用菜品。 它起源于夏初，延续到清末，经历4000余年，各代风格 不尽相同。周代讲求“五味调和，烹饪得宜，珍馐宴享， 饮膳有序”;汉代重视“尊古合仪”，吸收西域菜和少数民族 菜;元代提倡“食饮必稽于本草”(饮膳配置以中医养生观作 依据)，突出羊馔;清代健全光禄寺(掌管皇家饮膳的机构) ，席、菜均有“定式”。
如《金瓶梅》中的“西门庆家宴”，上海解放前上层工商界人士聚餐的“莫有才厨房”。
商贾菜代表品种也不少，如云林鹅、香螺先生(鸡汤氽香螺 片)、柳蒸糟鲥鱼、台鲞煨肉、鸿运当头(烤乳猪)、大鹏展翅 (广东菜、多用家禽制作)等。
第二节 中国菜点的构成
二、五烹、饪寺的观作菜用
寺观菜又称素菜、释(Shi，释迦牟尼的简称，泛指佛教)菜、斋菜、道观菜或香积厨，出现在东汉 ，主要指大乘佛教徒和全真派道人食用的菜点。它包括清素(全部禁绝荤料)的寺院素食和宫廷素食， 以及花素(适当辅以荤料)的民间素食和市肆素食，活跃了2000余年。
第二节 中国菜点的构成
二、九烹、饪外的来作菜用
外来菜，即引进的外国菜品，早在秦汉已见端倪。外来菜进入中国后，大致有三种情況： ①保持原有风貌，正宗风味不变。这样的菜式不多，仅在少数都会著名西菜馆供应，主厨者多为外国名师。如北 京马克西姆餐厅和莫斯科餐厅。 ②移植改造，最常见的方法是“中料西做”和“西料中做”，如玉米羹、炸猪排，风味介于中、西之间，也有吸引力。 ③模仿西菜西点，创制新品种，如鲈鱼生鱼片、啤酒鸭等。大多采用西式烹任法，追求新奇和刺激，销路看好。
烹饪概论
（第四版）
第三讲 中国菜点
1 第一节 中国菜点的属性与命名
2 第二节 中国菜点的构成
鼎湖上素的营养价值
鼎湖上素的营养价值文章目录*一、鼎湖上素的营养价值*二、鼎湖上素的热量*三、鼎湖上素的宜忌人群鼎湖上素的营养价值香菇的营养价值香菇具有高蛋白、低脂肪、多糖、多种氨基酸和多种维生素的营养特点;香菇中有一种一般蔬菜缺乏的麦淄醇,它可转化为维生素D,促进体内钙的吸收,并可增强人体抵抗疾病的能力。
正常人吃香菇能起到防癌作用。
癌症患者多吃香菇能抑制肿瘤细胞的生长;香菇食疗对腹壁脂肪较厚的患者,有一定的减肥效果。
香菇中含腺瞟吟、胆碱、酪氨酸、氧化酶以及某些核酸物质,能起到降压、降胆固醇、降血脂的作用,又可预防动脉硬化、肝硬化等疾病;香菇多糖能提高辅助性T细胞的活力而增强人体体液免疫功能。
大量实践证明,香菇防治癌症的范围广泛,已用于临床治疗。
香菇还含有多种维生素、矿物质,对促进人体新陈代谢,提高机体适应力有很大作用;香菇还对糖尿病、肺结核、传染性肝炎、神经炎等起治疗作用,又可用于消化不良、便秘等。
口蘑的营养价值富含微量元素硒的口蘑是良好的补硒食品,喝下口蘑汤数小时后,血液中的硒含量和血红蛋白数量就会增加,并且血中谷胱甘肽过氧化酶的活性会显着增强,它能够防止过氧化物损害机体,降低因缺硒引起的血压升高和血黏度增加,调节甲状腺的工作,提高免疫力;口蘑中含有多种抗病毒成分,这些成分对辅助治疗由病毒引起的疾病有很好效果;口蘑是一种较好的减肥美容食品。
它所含的大量植物纤维,具有防止便秘,具有防止便秘、促进排毒、预防糖尿病及大肠癌、降低胆固醇含量的作用,而且它又属于低热量食品,可以防止发胖。
中医理论认为,其味甘性平,有宜肠益气、散血热、解表化痰、理气等功效。
草菇的营养价值草菇的维生素C含量高,能促进人体新陈代谢,提高机体免疫力,增强抗病能力。
它还具有解毒作用,如铅、砷、苯进入人体时,可与其结合,形成抗坏血元,随小便排出。
草菇蛋白质中,人体八种必需氨基酸整齐、含量高,占氨基酸总量的38.2%。
草菇还含有一种异种蛋白物质,有消灭人体癌细胞的作用。
仙剑客栈 菜谱 攻略
一开始有16个菜谱。
打败踢馆者得16个。
商人陶梓出售11个。
一月丁香兰踢馆——《腊八粥》主12日石竹有对话(13日得《山药拔鱼》)7日房大鹏4人——《金豆翡翠汤》主410日林膳2人回答“见过”——《干崩肉丝》菜113日石竹3人回答“不要”——《山药拔鱼》主2(需1月2日有对话) 二月盖罗娇踢馆——《蜜炙火腿》菜11日商人陶梓——《火腿冬瓜汤》汤1夏素萍2人回答“...有道理”——《翠缕面》主32日见皇甫英对话(和2月8日韩大夫对话组合后于4月1日和皇甫英得《杞子养生酒》) 5日米良——《油爆双脆》菜1艾巧颜有对话(与2月9日组合有对话于14日得《茅台酒》8日见韩大夫对话(和2月5日皇甫英对话组合后于4月1日和皇甫英得《杞子养生酒》)9日艾巧颜丢有对话(与2月9日组合有对话于14日得《茅台酒》)13日千万不要见黄玉参，否则8月2日是绝对拿不到《鲜花饼》这个菜谱的14日艾巧颜回答“有”——《茅台酒》汤2(需5日和9日有对话)三月李凤踢馆——《菊花酒》汤11日范棠——《髓饼》主22日黄员外4人回答“不行”——《红梅珠香》菜3鸾伽回答“你生病了”——《蚝仔粥》主23日七公包场4日南骐2人——《荪角四宝汤》汤35日食神——《虎骨酒》汤36日龙景2人回答“没错”——《小长春》主48日商人陶梓——《银丝卷》主2四月韦小宝踢馆——《韭菜炒大葱》菜11日皇甫英——《杞子养生酒》汤2(需2月2日见皇甫英和2月8日见韩大夫)2日杏芳——《莲子血糯饭》主48日商人陶梓——《牡丹生菜》菜2五月洪七公踢馆——《炸蜈蚣》菜31日商人陶梓——《太极豆腐》汤1黄玉参4人——《红枣桂圆猪手汤》汤2骆员外——《湖州粽子》主29日朱万山——《八宝鸭子》菜110日米良——《火云鱼翅羹》汤4马兰——《镂金龙凤蟹》菜311日范棠——回答“别想不开”(7月6日范棠——《蟹粉汤包》)12日侯万杉——提供凶手线索(6月6得《气锅双鸡汤》)花芝丹——《汉川荷月》主4六月黄蓉踢馆——《好逑汤》汤41日商人陶梓——《橘子锅盔》主42日容宝珠3人——《万字扣肉》菜2苏秉——《参杞猪肝汤》汤43日黄员外4人回答“没听见”——《兰雪茶》汤34日黄玉参包场5日跳舞——鸾伽花之丹回答“不信”(11月7日得《牡丹飞龙》)华芡2人指引去找韩大夫(13日得《椿棍馄饨》)6日侯万杉——《气锅双鸡汤》汤2(需5月11日提供凶手线索) 8日商人陶梓——《眉毛酥》主211日高千品4人——《御爱玉灌肺》主312日蔡田——《羊肉甲鱼汤》汤313日华芡2人——《椿棍馄饨》主2(需6月5日指引去找韩大夫)14日麻庭发回答“要”——《火把鱼翅》菜4七月李寻欢踢馆——《状元饺》主32日韩大夫回答“是”——《松仁马蹄粥》主33日胡饮酌——《怀抱鲤》菜25日游若甜——《当归鸭》菜26日范棠——《蟹粉汤包》主3（需5月11日回答“别想不开”）8日商人陶梓——《冬菇凤爪汤》汤1茅富贵——《褡裢火烧》主2迟明香——《鹿肚酿江瑶》菜310日石竹3人——《雪映参鲍汤》汤4（回答“买”-2500钱，“不买”-200钱）11日汤香泽——《雪耳百合汤》汤113日熊煨假钱事件选择“算了”(8月1日熊煨——《清汤燕菜》)八月楚留香踢馆——《虫草双套鸭》汤41日熊煨——《清汤燕菜》汤4（需7月13日假钱事件选择“算了”）2日虞缘2人——选沉默《鲜花饼》主3 (需在2月13日不与黄玉参对话)5日窦庚回答“要”——《玉尖面》主47~9日，盘湖迷宫开启。
潮粤菜中英文餐牌
潮菜CHIU CHOW CUISINE一、鱼翅/燕窝SHARK’S FIN& BIRD’S NEST潮州大鲍翅Braised shark’s fin with chiu chow specials原只水鱼燉鲍翅Double-boiled superior shark’s fin with water fish菜胆燉鲍翅Shark’s fin with vegetable in soup鲜参乌鸡燉鲍翅Double-boiled superior shark’s fin with chicken and ginsing原粒柱脯鸡燉翅Doubled-boiled superior shark’s fin with chicken and conpoy in soup桂花炒鱼翅Stir-fried shark’s fin with scrambled egg海鲜鱼翅盆braised shark’s fin with seafood in box红烧龙芽官燕braised imperial bird’s nest with sprinkle of minced ham鲍鱼燉官燕Double-boiled imperial bird’s nest with abalone白花燕窝卷Braised bamboo pith stuffed with bird’s nest二、鲍鱼金鼎大网鲍（4-6头）Braised supreme abalone(4-6 head)蚝皇原只禾麻鲍Braised whole fresh abalone in oyster sauce鹅掌扣鲍角Braised abalone with goose web金华麒麟鲍片Steamed shredded abalone with mushrooms “yunnan” ham, and vegetable 果盏锦绣鲍丁Sauteed diced abalone with cashew-nuts in cup蒜香中谷玉环Braised whole conpoy with garlic and vegetable碧绿金珠婆参Braised sea cucumber with quail’s egg and vegetable金瑞瓢香Braised water fish with conpoy三、海鲜LIVE SEAFOOD活带子Scallop 蒜茸蒸，岐汁蒸(steamed with garlic; steamed with black bean)活乡螺Sea whelk 油炮，白灼，生炒，烧金华火腿(sautéed; boiled; stir-fried; roasted with “jinhua” ham)红蟹Spotted crab 冻蟹，清蒸，油炮，上汤局，煮粥(cold; steamed; sauteed; sautéed with soup; in congee )羔蟹Roe crab 清蒸，岐汁蒸，姜葱，煮粥(steamed; sarteed with chili& pepper in black bean sauce; baked with ginger and scallion)肉蟹Green crab 清蒸，岐椒，姜葱(steamed/sautéed with chili& pepper in black bean sauce; baked with ginger and scallion)龙虾（总厨推荐，即点即蒸）Lobster steamed in authentic chiu chow style (Our chef’s special recommendation and prepared the order)潮州大龙虾Lobster with chiu chow style金牌酿插虾Sauteed shrimp in spicy salt四、汤SOUP咸柠檬燉水鸭Double-boiled duck soup with salted lemon咸菜胡椒燉白鳝Double-boiled eel filet with pepper corn &vegetable青竹笙醉菇汤Double-boiled black mushroom with bamboo pith咸菜凉瓜花蟹汤Double-boiled crab with bitter squash & vegetable肉碎紫菜汤Assorted meat with sea weed in soup青竹笙厚菇双丸汤Double-boiled beef &fish balls and mushroom with bamboo pith芦笋鸡片汤Double-boiled sliced chicken with asparagus五．肉类BEEF & PORK食油皇咸肉吊片Sauteed squid with salted pork in soya豆食中芹炒牛肉Stir-fried sliced beef with Chinese celery in black bean sauce灼银芽沙茶肥牛肉Poached sliced beef in satay sauce served on bean sprouts榄菜肉碎四季豆Stir-fried seasonal bean with minced meat and preserved olive leaves椒酱肉碎Fried diced pork with pepper and chili sauce干炸酸甜稞肉Deep-fried pork in sweet and sour sauce梅菜扣肉煲Braised sliced pork brisket with preserved cabbage时菜炒牛肉丸Stir-fried beef balls in seasonal vegetable川椒牛肉Stir-fried sliced beef in spices chili sauce六、家禽POULTRY潮式炒鸽崧Stir-fried minced pigeon in chiu chow style川椒乳鸽脯sautéed pigeon breast with chili garnished with crispy pearl vegetable普宁豆酱局鸡Baked chicken in yellow bean sauce草菇崛子鸡Braised chicken with straw mushroom碧绿川椒鸡球Sauteed sliced chicken with chili garnished with crispy pearl vegetable火腿炒鸡蓬Stir-fried chicken with diced ham and chili干炸雁只鹅Roast goose chiu chow special玻璃香酥鸭Deep-fried crispy duck stuffed with water chestnut and mushrooms芋香香酥鸭Deep-fried ducking stuffed with taro paste菊花石榴鸡Steamed pomegranate chicken(4 pc)一、头盘APPETIZER卤水拼盘Marinated delights combination卤水鹅片Slices of marinated goose卤水掌亦Marinated goose webs and wings卤水鹅杂Marinated goose giblet卤水五花腩肉Marinated pork’s brisket潮州猪脚冻Gelationed pork shank (chiu chow)style潮式四喜大拼盘Four marinated delights combination(for 6 persons)冻银雪鱼Cold silver cod冻乌鱼cold grey mullet冻红蟹Cold spotted crab二、海鲜LIVE SEAFOOD老鼠斑King garoupa苏眉“So-mei”fish青衣Green wrasse红斑Pink garoupa东星斑Spotted garoupa黄鱧鲳pomfret红纹煲上，清蒸，上汤煮，咸菜煮，冬菜煮(braised in casserole; steamed; simmered with soup simmered; steamed with preserved vegetable)两食——油炮及炆头腩(2 flavours – sautéed & braised)龙虾lobster刺身sashimi上汤，牛油芝士，油炮，生炊，沙律(sautéed with soup; baked with cheese; sautéed; steamed; fresh fruit salad)生中虾Prawn白灼，蒜茸开边，食油皇局，火焰醉翁虾(Boiled; steamed with garlic; panfried with soya sauce; Flame Drunken )活鲍鱼Abalone清蒸，燉汤(steamed, Double boiled with herbs)三、海鲜SEAFOOD生炊蝴蝶跄鱼Steamed whole filet pomfret in chiu chow style(preparation time 1 hour) 生炊跄鱼Steamed pomfret芝麻炆鱼鳔Braised fish maw with sesame sauce火腿虾崧Sauteed minced prawns with “yunnan”ham干炸虾卷Deep-fried minced prawn roll玻璃酥虾Deep-fried prawn潮州蠔烙pan-fried oyster omelette干炸发财卷Deep-fried sea moss rolls生炊乌鱼Steamed grey mullet梅子明炉乌鱼Steamed grey mullet with plum四、精美小炒CHIU CHOW DELIGHTS草菇火腩炆芥蓝Braised pork’s brisket with straw mushroom and kale方鱼炒菜苗Sauteed garden green with dried fish金华四宝蔬Braised assorted vegetable with “jinhua” ham川椒明虾玉带Spiced prawn and scallops in chili sauce酿金钱花菰Stuffed mushroom with mashed shrimp菜脯肉碎煎蛋Scrambled eggs with minced meat and preserved turnip红烧四喜豆腐煲Braised assorted meats with bean curd玉兰蒸蟹球Steamed crab meat ball wit vegetable中芹方鱼炒带子Sauteed scallops and dried fish with celery干炸豆腐角Deep-fried bean curd (chiu chow) style五、各式点心DIM SUMS,NOODLES AND CONGEE正宗潮州干烧伊面Traditional chiu chow fried E-fu noodle咸肉、姜米、咸菜粒炒饭Fried rice with smoked pork, egg &preserved leaf mustard dices 菜脯蛋、肉碎炒河粉Fried rice noodle with minced pork, egg and preserved turnips沙茶牛肉炒面Fried noodle with sliced beef in satay sauce潮州煎粉果Pan-fried chiu chow meat dumplings(6 pc)家乡糯米卷Steamed glutinous rice rolls (6 pc)芋丝炸春卷Crispy spring rolls (6 pc)咸水晶包steamed crystal dumplings chiu chow style (6 pc)鲍鱼三丝粥Shredded meat and abalone congee干贝肉碎粥Minced pork and copoy in congee跄鱼片粥Sliced pomfret congee方鱼肉碎粥Dried fish and minced meat congee潮州蠔仔粥Traditional chiu chow oyster congee潮州泡饭Rice in soup chiu chow style六、甜品DESSERT揶汁燉官燕double-boiled sweetened superior bird’s nest in coconut milk芙蓉燉官燕Scrambled egg white with superior bird’s nest家乡甜汤Sweetened gingko with green bean in syrup福果甜芋泥sweetened mashed taro paste with gingko福果马蹄泥Sweetened mashed water chestnut with gingko芋茸西米露Sweetened sago and taro in soup生磨马蹄爽Sweetened water chestnut and gingko in soup羔烧地瓜Steamed sweet potato dumpling in syrup返沙香芋Sweetened taro (8 pcs)炸黄金油稞（6粒）Deep-fried pastry stuffed with peanuts & sesame (6 pcs)广东粤菜CONTONESE CUISINE一、烧味类BARBECUED AND ROAST乳猪拼盘Suckling pig and barbecue combination烧味拼盘Assorted barbecue platter脆皮乳猪Crispy suckling pig蜜汁叉烧Barbecue pork with honey flavour卤水鹅片Slice of marinated goose潮莲烧鹅Roasted goose卤水鹅掌亦Marinated goose webs and wings龙岗白切鸡Steamed chicken served with spring onion and ginger sauce玫瑰食油鸡Poached chicken in soya bean sauce琵琶乳鸽Roasted marinated pigeon(per bird)佛山惠蹄Marinated sliced pork’s knuckle爽脆海蛰Shredded jelly fish驰名中外北京片皮鸭（两食）Roast whole peking duck(two courses) prepared by table side 二、鱼翅、燕窝SHARK’S FIN & BIRD’S NEST蟹肉干捞翅Braised shark’s fin with crab meat珊瑚海虎翅Braised superior shark’s fin with crab yolk红烧大鲍翅Braised superior shark’s fin红烧鸡丝生翅Braised shark’s fin with shredded chicken海鲜竹笙大生翅Doublel-boiled shark’s fin with bamboo pith and seafood胭脂官燕Braised imperial bird’s nest with crab meat and crab york海鲜官燕Briased imperial bird’s nest with seafood竹笙酿官燕Stuffed imperial bird’s nest with bamboo pith雪蛤燕窝翅Braised bird’s nest and shark’s fin with toad*本店主厨特别推荐OUR CHEF’S SPECIAL RECOMMENDATION原只凤吞翅（4-6位用）Double-boiled whole chicken stuffed with shark’s fin in soup(for 4-6 persons)三、海鲜SEAFOOD油泡鲜虾泡Sauteed king prawn琥珀彩虹带子Sauteed scallop with walnuts黑椒爆鳝片Sauteed sliced eel with black pepper翠芹百花片Sauteed cuttle fish and seasonal vegetable山汁虾球Deep-fried king prawn in mayonnaise and sesame冬菜蒸银雪鱼Steamed silver cod with preserved vegetable西湖虾饼Pan-fried shrimps mousse with crab meat and vegetable食油皇干煎虾碌Pan-fried king prawn with soya sauce百花椒酿吊片Deep-fried cuttle fish with shrimps paste雀巢脆香鳝Pan-fried sliced eel with bean curd in basket香煎银雪鱼Pan-fried sliced silver cod四、精美小炒CANTONESE DELILGHTS翡翠鲜虾球Sauteed prawns with seasonal vegetableXO酱爆花枝片Stir fried cuttle fish in XO sauce海皇扒乳酪Sauteed seafood and egg white沙律海鲜卷Deep-fried seafood with mayonnaise wrapped in rice paper碧绿琵琶豆腐Pan-fried shrimps paste and bean curd with egg腰果盆虾海鲜盏Pan-fried seafood with chestnut in taro cup滑蛋虾仁Scrambled egg with shrimps百花椒酿茄瓜Pan-fried shrimps paste with eggplants in spicy salt油泡田鸡Sauteed fresh frogs蒜香肉排Deep-fried spare ribs with garlic椒盐局肉排Deep-fried spare ribs in spring salt五、家禽POULTRY银城吊烧鸡Deep-fried crispy chicken金华玉树鸡Steamed chicken with yunnan ham and mushrooms姜葱霸王鸡Steamed chicken with ginger and spring onion菜胆上汤鸡Steamed chicken with seasonal vegetable in superior sauce马岗狗仔鸡Braised goose with “magang” style柠汁煎鸡排Deep-fried chicken with lemon sauce云腿拼鸽脯Braised pigeon breast with “yunnan” ham菜片炒鸽崧Sauteed minced pigeon served with crispy lettuce北菇蒸鸡Steamed chicken with black mushrooms辣子朝鸡丁Stir-fried diced chicken with garlic and dried chili六、蔬菜VEGETABLE竹笙鼎湖上素Braised bamboo pith with yellow fungus and mixed vegetable红烧北菇扒豆腐Braised bean curd and black mushroom雪耳扒鲜草菇Braised straw mushroom and white fungus with vegetable竹笙扒时蔬Braised bamboo pith with seasonal vegetable时蔬炒榆耳、黄耳Braised vegetable with mixed fungus食油皇蒸茄子Steamed eggplant with soya sauce椒盐炸豆腐Deep-fried bean curd in spicy salt瑶柱肉松扒时蔬Sauteed dried scallops and minced pork with seasonal vegetable金银蛋扒时蔬Poached seasonal vegetable with preserved eggs and salty egg蟹肉扒时蔬Sauteed crab meat with seasonal vegetable咸鱼鸡粒扒时蔬Sauteed diced chicken and salty fish with seasonal vegetable七、海鲜SEAFOOD油泡鲜虾球Sauteed king prawn琥珀彩虹带子Sauteed scallop with walnuts黑椒爆蟮片Sauteed sliced eel with black pepper脆芹百花片Sauteed cuttle fish and seasonal vegetable山汁虾球Deep-fried ding prawn in mayonnaise and sesame冬菜蒸银雪鱼Steamed silver cod with preserved vegetable西湖虾饼Pan-fried shrimps mousse with crab meat & vegetable食油皇干煎虾碌Pan-fried king prawn with soya sauce百花椒盐吊片Deep-fried cuttle fish with shrimps paste雀巢脆香鳝Pan-fried sliced eel with bean curd in taro basket香煎银雪鱼Pan-fried sliced silver cod八、肉类BEEF & PORK雀巢黑椒牛柳粒Sauteed diced beef with black pepper sauce in taro basket中式牛柳Sauteed beef fillet with slice onion in sweet & sour sauce马蹄吊片蒸肉饼Steamed cuttle fish with water chestnut in minced pork京都局肉排Sweet & sour spare ribs菠萝生炒骨Sweet & soup pork with sliced pineapple腰果肉丁Sauteed diced pork with cashownut & vegetable croutons翡翠炒牛肉Sauteed beef with oyster sauce梅子蒸肉排Steamed spare ribs in plum sauce九、海味、煲仔DRIED SEAFOOD & CASSEROLE银城一品煲Braised assorted dried seafood with sea moss and goose web in casserole蒜香发财瑶柱脯Braised whole conpoy with sea moss & garlic花膠扣鹅掌煲Braised fieh maw with goose webs in casserole挂花炒瑶柱Scrambled egg with conpoy红烧海参北菇Braised sea cucumber with mushroom咖喱海鲜煲Sauteed seafood with curry sauce in casseroleXO酱虾干豆腐煲Sauteed shrimps and bean curd with XO sauce金菇肥牛肉煲Braised beef sliced fender with enoki and satay sauce in casserole海鲜杂菜煲Sauteed seafood and mixed vegetable in casserole嘟嘟鸡煲Sauteed chicken with pig’s liver and shallots in casserole咸鱼鸡粒豆腐煲Salty fish with bean curd and diced chicken in casserole十、鲍鱼ABALONE正宗壕皇网鲍Braised superior abalone(10 heads)(preparation time 4 days)壕皇原只禾麻鲍Braisd whole “oma” abalone in oyster sauce金银鲜鲍脯Braised sliced abalone with fish maw翡翠鲜鲍片Braised sliced abalone with garden green海参焖鲍片Braised sliced abalone with sea cucumber玉树麒麟鲍片Steamed shredded abalone with black mushroom, “yunnan ”ham and vegetable银芽炒鲍丝Sauteed shredded abalone wit bean sprouts十一、汤、羹SOUP鲍参翅肚羹Shredded abalone and assorted dried seafood in soup菲王瑶住羹Yellow chives and conpoy in soup蟹肉珍珠羹sweet corn soup with crab meat紫菜海鲜鱼肚羹Seafood soup and fish maw with sea weed海皇酸辣汤Seafood soup with sweet and soya sauce花膠鸭丝羹Fish maw with duck shreds soup杞子鱼云汤Fish’s head with medlar in soup香茜皮蛋鱼片汤Parsley and preserved egg with fish sliced in soup豆腐粟米羹Sweet corn and bean curd soup十二、面、米粉、饭NOODLES& VERMICELLI AND RICE虾球窝面King prawns and noodles in soup银芽肉丝炒面Crispy fried noodles with shredded pork and bean sprouts草菇干烧伊面Braised E-Fu noodles with straw mushrooms鸳鸯炒饭Fried rice with shrimps and sliced chicken in two sauce福建炒饭Fried rice Hokkian style扬州炒饭Fried rice “yangzhou” style生炒鸡丝饭Fried rice with shredded chicken and shredded lettuce星州炒米Fried rice vermicelli with enoki and conpoy干炒牛河Fried flat rice noodles with beef in soya sauce食汁排骨炒河粉Braised flat rice noodles with spare ribs in black bean sauce 十三、甜品DESSERT杏汁燉官燕Double-boiled imperial bird’s nest in almond cream椰汁燉官燕Double-boiled birds nest in coconut milk雪蛤燉红莲Double-boiled toad and red dates in rock sugar syrup椰汁花生奶露Double-boiled peanuts in coconut milk冻香芒布甸Chilled mango pudding鲜果西米露Sweetened sago cream with seasonal fruit椰汁馒头Chinese dumpling with coconut(6 pc)椰汁三色糕Coconut cream pudding奶皇糯米糍Sweetened glutinous rice dumpling with egg yolk cream(4 pc) 五彩椒炒驼峰肉Sauteed hump of camel with colour pepper。
鼎湖山古诗七绝
鼎湖山古诗七绝一、鼎湖山的地理位置1.1 鼎湖山的概述鼎湖山位于中国广东省韶关市仁化县境内，是国家5A级旅游景区。
它以壮丽的山峰、秀美的湖泊和丰富的文化内涵而闻名于世。
1.2 鼎湖山的地理优势鼎湖山地处南岭腹地，有着得天独厚的地理优势。
其坐拥丰富的水源和丰富的植被资源，为其独特的自然风光提供了坚实的基础。
二、鼎湖山的历史沿革2.1 鼎湖山的历史渊源鼎湖山作为一个历史悠久的旅游胜地，拥有丰富的历史文化遗产。
根据考古发现，早在距今数千年前，鼎湖山就已经有人类活动的痕迹。
在历史上，鼎湖山曾经是文人墨客们的胜地，许多古代诗人留下了关于鼎湖山的佳作。
2.2 鼎湖山的文化内涵鼎湖山不仅有着唯美的自然景观，还融合了丰富的文化内涵。
在山中，可以感受到不同历史时期的文化底蕴，从古代的宗教信仰到现代的文化创意，无不体现了鼎湖山独特的文化艺术魅力。
2.3 鼎湖山的文学影响鼎湖山被誉为中国古诗七绝的发源地，许多古代文人墨客都曾到此留下了美丽的诗篇。
这些诗篇不仅描绘了鼎湖山的美景，还抒发了诗人们对自然的赞美和追求。
三、鼎湖山的自然景观3.1 鼎湖山的峰峦壮丽鼎湖山有着众多壮丽的山峰，其中最有名的有北峰、南峰和中峰等。
这些山峰高耸入云、环境优美，给人一种壮观的感觉，因此吸引了大量游客。
3.2 鼎湖山的湖泊美景鼎湖山还有许多美丽的湖泊，如鼎湖、悬鼓湖等。
湖水清澈见底，周围绿树掩映，与山峰相映成趣。
在湖泊中可以乘船游览，欣赏到鼎湖山独特的湖光山色。
3.3 鼎湖山的植被资源鼎湖山地区植被丰富多样，有大片的森林和茂密的草地。
这些景观为鼎湖山增添了一抹翠绿的色彩，也提供了良好的生态环境。
四、鼎湖山的人文景观4.1 鼎湖山的古建筑鼎湖山有许多古建筑，如孔庙、昙岩寺等。
这些建筑不仅具有历史的独特价值，还体现了中国传统建筑的精髓。
4.2 鼎湖山的文化活动每年，在鼎湖山都会举办各种文化活动，如诗画大会、书法展览等。
这些活动吸引了大批文化爱好者，在推动鼎湖山文化旅游发展的同时，也丰富了游客的文化生活。
(精品)满汉全席菜单
满汉全席菜单1四到奉：什锦头盒—个、下马点二式（粉果、烟麦）、上汤片儿面每位—盆2四热荤：鸡皮鲟龙、蟹黄鲜菇、玉簪出鸡、夜合虾仁3四冷荤：酥姜皮蛋、京都肾球、酥炸鲫鱼、凤眼腰4四双拼：菠萝拼火鹅、北菇拼猪腰、青瓜拼腰花、露笋拼鸡肉5四大碗：一品官燕、凤尾大裙翅、象拔虞琴、金钱豹狸6四中碗：虎扣龙藏、仙鹤烩熊掌、银针炒翅、鼎湖上素7四小碗：炒梅花北鹿丝、红炉烘雪衣、干烧网鲍片、凤入竹林8匹每位：月中丹桂、舌战群懦、清汤雪耳、鹿羧水鸭9四烧烤：烧乳猪全体、如意鸡—对、冶尔巴—札、挂炉片皮鸭—对10四冷素：斋扎蹄、素笋尖、斋面根、素白菌11四座采：清蒸海鲜、广肚乳鸽、乌龙肘子、灯烧羊腿12八咸点：母子鲜虾饺、鸡肉拉皮卷、云腿馅儿府、蟹肉海棠果、鲜虾扒水饺、百花酿鱼肚、芙蓉鸡粒饺、酥炸鲈鱼条13八甜点：改瑰煎蛋糕、脆皮菠萝球、奶油灯香酥、莲子蓉方脯、得汁鸳鸯筒、芝麻凤凰卷、七彩冻香糕、水晶鲜奶冻14二甜菜：西瓜盅、雪冻杏仁豆腐15—面：干烧伊面九寸16—干饭：白饭17—稀饭：白粥18四饭菜：咸蛋、牛乳、咸鱼、炒菜19—汤：草菇蛋花汤20四跟汤：酸辣牙（跟外猪）、火腿上汤（跟第一道甜点）、长春汤（跟片皮鸭）、草丛上汤（跟伊面）21四跟面制品：于层帘（跟乳猪）、片儿烧（跟如意鸡），粑粑（跟片皮鸭）、如意卷（跟哈尔巴）22—百子桃包：雀鹿蜂猴百子寿桃全座。
二分手：大红瓜子、炸银杏仁23四京果：提子干，酥核桃、杏脯肉、桂园干24四糖果：糖莲子、糖冬瓜，糖菊饼，糖椰角25四蜜果，蜜金钱桔、蜜柚皮、蜜枣子饯饯枇把26四酸果：酸沙利、酸荞头、酸子姜、酸青梅27四生果：苹果、甜橙、荔枝、沙田柚28四水果：马蹄、莲藕、菱角、望强，望强犬29四看果：象生香蕉、象生雪梨、象生四季橘、象生潮州柑清代宫廷盛行的“满汉全席”；具有浓郁的满族特色。
满族在入关以前，繁衍生息在中国东北的“白山黑水”之间，饮食上并不讲究精细的烹调。
举行宴会时，只是将大块的肉煮烂。
在承德，有一个地方叫丰宁。
在承德，有⼀个地⽅叫丰宁。
1 丰宁满族⾃治县是河北省⾯积仅次于围场的第⼆⼤县，达8765平⽅千⽶，⼈⼝约50万。
位于承德市西北，西南⾯和北京市交界，北⾯毗邻内蒙古⾃治区。
2 丰宁县名来源于乾隆皇帝御赐，取字'丰⾩康宁'。
3 凤⼭关帝庙占地⾯积1676平⽅⽶，始建清雍正17年(1729年)，后经乾隆、嘉庆两代扩建，形成了正殿、配殿、禅房、钟⿎楼、牌楼等古建群。
光绪⼗⼀年(1885年)，皇家曾颁发“与天地参”匾额悬挂在牌楼中央，它是长城以北较⼤的皇家庙院。
解放前，每年的农历五⽉⼗三庙会，每次历时⼀个⽉，全国各地的商户在此汇集，成为塞北的盛事。
4凤⼭戏楼河北省重点⽂物保护单位。
位于承德城西北丰宁满族⾃治县凤⼭镇。
始建于雍正⼗年(1732)，光绪⼗⼀年(1885)重修。
1983年再次维修。
戏楼南北长25.5⽶，东西宽12.88⽶，舞台⾯宽8.88⽶，楼⾼12⽶，⾯积265．3平⽅⽶。
砖、⽯、⽊结构，条⽯台基，歇⼭券棚顶。
建筑雄浑壮伟，结构新颖，装饰华丽，构思奇妙，建筑技艺⾼超，集书法、绘画与建筑艺术为⼀体，有'塞外第⼀戏楼'之称。
5神劈⽯相传远古时期，坝上南北⼆⼭巨⽯成怪，特别是两块最顽劣的⽯⼦，神奇增长，⼀夜如磐，欲塞河川，危害百姓。
⽟帝听前去捉拿九⼥的天兵天将禀报后，甚为震怒，遂命天神降妖除怪。
天神跃马⾄此，甩蹬离鞍，⼑起剑落，⽯开妖⽓散，百姓得救。
6佛珠洞佛珠洞是喇嘛⼭第⼀景，该洞是⼀条500⽶的天然⼭洞，洞外有18块巨⽯覆盖其上，酷似⼀串佛珠，故称佛珠洞。
佛珠洞是古代冰川遗迹的有⼒证据。
像佛珠洞⼀带的冰⾅，分布在⼭脊、⼭峰、⼭麓地带，在国内外实属罕见。
登上1198⽶⾼的喇叭⼭主峰，冰⾅群⼀览眼底。
佛珠洞是喇嘛⼭景区第⼀景，距县城仅28公⾥，位于去京北第⼀草原度假区的途中，离开公路举步即游。
该洞是⼀条500 ⽶细细沟壑为线，18块酷似佛珠的巨⽯覆盖其上，形成错落有致的⼀串奇洞，故称佛珠洞，沿洞上⾏，可直达喇嘛⼭东峰峰顶，谁能到此⼀游，必有天缘、地缘、⼈缘、佛缘四缘具⾜，三⽣有幸。
“鼎湖上素”的详细做法()
“鼎湖上素”的详细做法（）香菇（干）30克口蘑30克草菇75克银耳（干）30克榆黄蘑（干）30克黄耳30克竹荪（干）30克冬笋120克胡萝卜150克莲子150克盐5克味精3克白砂糖15克蚝油25克生抽20克花生油50克香油20克料酒20克各适量1.水发香菇用清水洗净，大片的用斜刀片成两片，小的整用；2.鲜草菇在圆面上切成十字花刀；3.将水发口蘑、水发黄耳、水发榆蘑用清水洗净，均切成片；4.净冬笋、胡萝卜用花刀法刻成蝴蝶花形；5.然后再切成片，使每片都成蝴蝶状；6.水发竹荪由中间剖开，切成5厘米的长条；7.油菜洗净，剥去老帮，并将油菜心每片改刀切成两片；8.莲子剥去外皮，挖去苦心，以上备用；9.香菇、冬笋、口蘑、草菇、黄耳、榆耳、胡萝卜、竹荪分别用开水焯烫至熟，捞出后用凉水过凉备用；10.水发银耳选择外形丰满整齐的，也用沸水焯烫；11.取铁锅一只，用水洗净，上火烧热，下入花生油，烹入料酒，加入盐、白糖、味精、蚝油、汤，并将香菇、冬笋、口蘑、草菇、黄耳、榆耳、胡萝卜、竹荪放入锅内烧至入味，倒去余汁备用；12.另取铁锅一只洗净，采用以上相同技法将银耳烧至入味，不要加入带深颜色的调味品；13.取汤碗一只，将烧至入味的香菇、冬笋、口蘑、草菇、黄耳、榆蘑、胡萝卜、竹荪依次排在碗内备用；14.铁锅刷净上火，加入花生油，烧热后烹入料酒，加入素汤、生抽、蚝油、白糖、味精，烧沸后调好口味，用水淀粉勾芡，浇在汤碗内，并上屉用大火蒸5分钟即可；15.在蒸菜的同时，将烧香菇、冬笋、口蘑剩下的余汁加热，下油菜心烧至入味，捞出后整齐地码放在菜盘的周围；16.将蒸好的菜肴翻扣在码入油菜心的盘子中央，并将银耳摆放在上面，浇上烧银耳余下的汁即成。
贴士：食时鲜嫩滑爽，清香四溢，乃素菜上品。
香菇（干）：香菇具有高蛋白、低脂肪、多糖、多种氨基酸和多种维生素的营养特点；香菇中有一种一般蔬菜缺乏的麦淄醇，它可转化为维生素D，促进体内钙的吸收，并可增强人体抵抗疾病的能力。
粤菜特点有哪些及经典菜品
粤菜特点有哪些及经典菜品粤菜即广东菜，在省外也称潮粤菜，是中国传统四大菜系、八大菜系之一。
下面是店铺给大家整理的粤菜的特点，希望能帮到大家!粤菜的特点质和味粤菜用量精而细，配料多而巧，装饰美而艳，而且善于在模仿中创新，品种繁多，1965年“广州名菜美点展览会”介绍的就有5457种之多。
粤菜注重质和味，口味比较清淡，力求清中鲜、淡中求美。
而且随季节时令的变化而变化，夏秋偏重清淡，冬春偏重浓郁，追求色、香、味、型。
地理优势广东地处亚热带，濒临南海，雨量充沛，四季常青，物产富饶。
故广东的饮食，一向得天独厚。
自秦汉开始，中原汉人不断南迁进入广州。
他们不但带来了先进的生产技术和文化知识，同时也带来了“烩不厌细，食不厌精”的中原饮食风格。
用料粤菜用料十分广泛，不仅主料丰富，而且配料和调料亦十分丰富。
为了显出主料的风味，粤菜选择配料和调料十分讲究，配料不会杂，调料是为调出主料的原味，两者均以清新为本。
讲求色、香、味，型，且以味鲜为主体。
畜类菜色：脆皮烤乳猪、太爷鸡、清汤牛腩等百余种。
海鲜、河鲜一直是粤菜赖以生存的基本原料。
食谱特色粤菜最大特色便是用料广博奇杂，配料多而巧。
飞禽走兽、山珍海味、中外食品，无所不有，可谓全国之冠。
粤菜可选原料多，自然也就精细。
粤菜讲究原料的季节性，“不时不吃”。
吃鱼，有“春鳊秋鲤夏三犁(鲥鱼)隆冬鲈”;吃蛇，则是“秋风起三蛇肥，此时食蛇好福气”;吃虾，“清明虾，最肥美”;吃蔬菜要挑“时菜”，是指合季节的蔬菜，如菜心为“北风起菜心最甜”。
除了选原料的最佳肥美期之外，粤菜还特别注意选择原料的最佳部位。
丰富精细的选材和清淡的口味恐怕是粤菜广受欢迎的重要原因。
粤菜味道讲究“清、鲜、嫩、滑、爽、香”，追求原料的本味、清鲜味，粤菜调味品种类繁多，遍及酸、甜、苦、辣、咸、鲜。
但只用少量姜葱、蒜头做“料头”，而少用辣椒等辛辣性作料，也不会大咸大甜。
这种追求清淡、追求鲜嫩、追求本味的特色，既符合广东的气候特点，又符合现代营养学的要求，是一种科学的饮食文化。
广东菜中英文对照
果汁煎肉脯 Fried Muscle with Fruit Juice油豆腐镶肉Oily Bean Curd Stuffed with Pork古法扣全端Braised Whole Turtle炸吉利排骨Fried Pork Chop龙王夜宴Dragon-King Appetizer Plate糖醋蜜肉Sweet & Sour Pork甘菊猪肚Stewed Pig Tripe with Camomile姜丝肉蟹Fried Crab Meatwith Shredded Ginger麒麟石斑Steamed Live Garoupa鱼香鲜贝Fish-Flavored Scallops银耳烩素Sauted Vegetables with White Fungus虾胶瓤鱼肚Swimming Bladder Stuffed with Minced Shrimps雪花鱼翅“Snow Flake〞Shark’s Fins黑胡椒牛柳(粤菜) SauteedBeef Fillet with Black Pepper煲仔鱼丸Boiled Fish Balls芙蓉蟹Fried Crab withEgg-White北芪瘦肉Braised Musclewith Pak-kei秘制鸳鸯鸡Braised Chickens like Mandarin Duck青豆浓汤Creamy GreenBean Soup 青豆牛肉末Minced Beef with Green Bean红烧牛蒡肉卷Braised Beef and Burdock with Brown Sauce元宝牛蒡Boiled Chop with Burdock and Cashew Nuts松脆海蜇皮Crisp Jellyfish Skin茄汁牛蒡鸡块Fried Chicken Leg with Burdock and Tomato Sauce牛蒡炒肚丝Fried Pig Tripe with Burdock凉拌牛蒡Mixed Cold Boiled Burdock密汁牛蒡Sweet Chicken三杯鸡Three Cup Chicken牛蒡泼蛋Burdock and Egg Drop Soup牛蒡排骨汤Burdock and Chop Soup牛蒡脆肠Burdock Filled in Intestine牛蒡茶冻Burdock Jelly牛蒡沙拉Burdock Salad沙茶牛蒡Mayonnaise Burdock牛蒡香羹Chinese Mushroom and Burdock Soup车前子油焖虾Fried Shrimp with Asiatic Plantain Seed番茄海蜇Fried Jellyfish with Tomato牛蒡糕Burdock Cake沙丁鱼烙Baked Sardine蛋黄里脊卷Yolk and Pork Roll金盏松茸Gold Calix Tricholoma Matsutake猪肚黄芪汤Astragali and Pig Tripe Soup淳安辣椒酱Chun An Chilli Sauce“爸爸汤〞Dady Soup西柚三文鱼Grapefruit Salmon脆皮鱼香牛肉Spiced Beef Slices Wrapped in Wafer Paper家乡蚝仔烙Hometown Fried Oyster in Caldron蛋黄凤尾白玉卷Yolk,Prawn and White Gourd Roll西柠蜜糖乳鸽Braised Young Pigeon with Lemon and Sweet香炸龙凤蛋Fried “Longfeng〞Eeg花生大枣猪蹄汤Stewed Trotter with Peanut and Chinese Date川贝炖鹧鸪Stewed Partridge with Tendrilleaf Fritillary Bulb姜芽炒鸭片Sliced Duck with Ginger Bud甘柠芝麻虾Fried Prawn with Sesame清蒸白鳝Stewed Eel鲜菇虾丸汤Fresh Mushroom and Shrimp Ball Soup 四喜黄豆粒Sixi Soy Beans珍珠南瓜Fried Pumpkin with Boiled Quail Eegs干贝汤Scallop Soup罗汉果炖牛肉丸汤Stewed Beef Ball with Siraitia Grosvenorii蜜豆鱼片Fried Sweeten Beans and Grass Carp栗子焖羊肉Stewed Mutton with Chestnut蜜汁火方(粤菜) Braised Ham with Honey松仁粉丝Pine Nut and Vermicelli大鱼头豆腐汤Big Fish Head and Bean Curd Soup瓜粒汤White Gourd Granule Soup鱼柳烩杂海鲜Braised Bass Piece with Seafoods金腿鲫鱼Steamed Crucian with JinHua Ham山药炒虾仁Fried Shrimps with Yam冬瓜绿豆保健汤Mung Beans and White Gourd Soup荷叶冬瓜汤Lotus Leaf and White Gourd Soup罗汉冬瓜羹Arhat White Gourd Soup羊肉冬瓜汤Mutton and White Gourd Soup金华玉树鸡Braised Sanhuang Chicken with Ham on Broccoli嘉禾雁扣Roasted Goose Meat with White Gourd and Sleeve-Fish红烧猪手Braised Trotter in Red Sauce海鳗鸡骨汤Conger Eel and Chicken Soup兰度鸽脯Braised Pigeon Breast on Broccoli白果鸭煲Braised Gingko and Duck纸包鸡Chicken Wrapped in Glassine油淋鸡Chicken Poured Souce菠菜鸡煲Boiled Chicken on Spinach梨花豆腐汤Pear and Bean Curd Soup大良炒鲜奶Dalong Fried Fresh Milk白灼响螺片Braised Whelk Meat香煎茄片Fried Eggplant Slices贝丝扒菜胆Braised Mustard with Scallop番茄蛋花汤Egg and Tomato Soup翡翠鸳鸯带FriedQuick-Freezed Shellfish粉丝椰汁鳝片窝Stewed Eel Slices with Vermicelli and Coconut豉汁凉瓜蟹Fried Crab with Cucumber and Lobster Sauce 虎皮烩鸡丁Braised Chicken Slices with Bean Curd Shin姜葱蚬芥蒸鱼云Stewed Fish with Clam Sauce京式酸辣汤Hot and Sour Soup of Beijing Style柠汁炸软鸡Fried Chicken Meat with Lemon赛螃蟹Imitation Crab蚝皇凤爪Fried Chicken Claw with Oyster Oil砂窝鱼头Braised Fish Head in Marmite串烧海鲜Fried Seafoods with Bamboo Piece白云猪手Baiyun Trotter素炒腐球Sauted Bean Curd潮汕落汤钱Luotang Dingbat冬菇蒸鸡Steamed Chicken with Snake Mushroom特色潮州烧鹅Chaozhou Braised-Specially Goose潮汕烧鸡Chaoshan Braised Chicken沙茶牛肉(二) Mayonnaise Beef蛋黄卷Yolk Roll广东文昌鸡Wenchang Braised Chicken蚝油牛肉Oyster Oil Beef麒麟鲈鱼Kylin Weever咖喱樱桃Fried Frog with Curry锅贴石斑夹Fried Spot Meat Nip凉瓜排骨Balsam Pear and Chop香煎牛小排Fried Steak with Caraway天麻鱼头汤Gastrodia Tuber and Fish Head Soup芥菜咸蛋鱼头汤Mustard，Salted Egg and Fish Head Soup糖醋排骨(粤菜) Sweet and Sour Spareribs田螺塞肉Meat-Stuffed Field Snail清燥润肺老鸽汤Pigeon Soup炖橄榄螺头汤Olive and Whelk Soup客家封鸡Meizhou Stewed Chicken红辣椒爆炒鳝片Fried Eel Slices with Red Chilli铁观音炖子鸡Stewed Chick with Tea生梨肉片Pear and Pork Slices歙味笋丝汤Bamboo Shoots Soup浓汤烩三鲜Three Fresh Delicacies in Thick Soup八宝金瓜盅Pumpkin Soup with Eight-Treasures鱼香口袋豆腐Placket Bean Curd Poured Fish Flovoring海棠冬菇Stewed Stuffing in Snake Mushroom脆薯凤尾虾Fried Potato Mash and Shrimp Meat 菜胆奶油鸡Braised Chicken Mixed with Mustard and Milk半煎煮黄花鱼Fried Yellow Croaker燕窝瘦肉汤Muscle Soup with Swiflets Nest清补凉汤Cool Soup绿豆老鸭汤Mung Bean and Duck Soup何首乌鸡蛋汤Egg and Tuber Fleeceflower Soup滑蛋虾仁Fried Shrimp with Scrambled Egg蔬菜丝沙拉Vegetable Salad鲜菇扒鸭掌Braised Duck′s Webs with Fresh Mushroom小煎仔鸡Fried Chick双色鱼丸汤Two-Tone Color Fish Ball Soup酱油蟹Fried Crab炒白鸽松Fried Pigeon龙凤大呈祥Stewed Hen with Snake冬杏田鸡精Stewed Frog with Dwarf Lilyturf and Almond焖辣子鸡腿Stewed Chicken Legs with Fresh Chilli金针冬菇蒸田鸡Steamed Frog with Daylily and Snake Butter橙汁排骨Orange Slices and Fried Chops玉须泥鳅汤Corn Stigma and Loach Soup绿菊鱼头汤Chrysanthemum and Fish Head Soup黄芪炖乌鸡StewdBlack-Bone Chicken with Astragali金牌蒜香骨Jin Brand Garlic Rib珍珠鸡菜汤Pearl Chicken and Loosestrife Soup红枣布丁Red Date Pudding龙凤煲Cooked Hen and Snake with Chinese Pot with Steep Wall香麻拌藕片Quick-Boiled Lotus Root Poured Savory Sauce凉拌鱼腥草Cold Houttuyinie En Coeur香菜拌牛肉Mixed Beef with Caraway虫草葵花鲍Fried Abalone with Aweto八珍鲩鱼Fried Grass Carp with Eight-Treasures霸王花猪肚汤Bawanghua Pig Stomach Soup蜜汁一品肉Yipin Meat with Sweet Sauce龙马童子鸡汤Stewed Spring Chicken with Sea Horse and Shelled Shrimps鲜味罗宋汤Savory Luosong Soup菜胆灵芝鲍Braised Abalone with Glossy Ganoderma and False Pakchoi煎素猪排Vegetable Dish in Shape of Chops 葡汁杂菜Hash of Brassica,Broccoli,Potato,Etc .炖豆腐猪蹄香菇Stewed Trotter with Bean Curd and Mushroom百合啤梨白藕汤Lily,Pear and Lotus Root Soup豉汁鱼云Braised Bullhead with Lobster Sauce雪花片汤Snow Flower Soup佛手排骨Finger Citron Chop水煮鱼Boiled Fish蚝汁烧牛肚Fried Beef Tripe with Oyster Juice空心菜与蓑衣黄瓜Swamp Cabbage and Cucumber枸杞菊花煲排骨Boiled Chop with Medlar and Chrysanthemum苹果银耳瘦肉汤Muscle Soup with Apple and White Mushroom酒炖杉皮鸡汤Cock Soup with Wine and Fir Bark豆苗蘑菇汤Bean Seedling and Mushroom Soup抓炒掌中宝Fried Meat of Chicken Paw红烧叉烧枝竹Barbecued Dry Beancurd香葱炒大肠Fried Large Intestine with Savory Shallot百合鲫鱼汤Pearl Crucian珍珠鲤鱼Pearl Carp砂锅鸭块Braised Duck Pieces in Marmite炒鸭肠Fried Duck Intestines荷叶米粉鸭Steamed Duck with Lotus Leaves and Rice Powder鼎湖上素Dinghu Plain Dish润肺银耳羹Silver Mushroom Soup营养美白汤Fresh Yam and Job’s Tears Soup芥兰炒香肠Fried Sausage with Broccoli沙茶牛肉Mayonnaise Beef鱼香大虾Fish Flavored Prawns茄汁牛肉汤Tomato and Beef Soup香脆苹果虾仁Crisp Apple Shelled Shrimps香蕉百合银耳汤Banana,Lily and White Fungus Soup云片竹荪汤White Fungus and Wet Ground Mushroom Soup苦瓜黑鱼汤Balsam Pear and Snakehead Soup党参黄芪炖鸡汤Stewed Chicken with Shangdang Gensing and Astragali西瓜配澳洲奶酪Watermelon and Australia Cheese鲫鱼豆腐汤Crucian and Bean Curd Soup东江盐焗鸡Dongjiang Salted Chicken老鸭淮杞汤Boiled Duck Soup with Dry Yam and Medlar 猪肺百合杏仁汤Pig Lung Soup with Lily and Almond四宝上汤Four-Treasures Soup三丝拌糟鸡Braised Hen Mixed with Three Shreds客家酿豆腐Meizhou Bean Curd炒鸡丝(粤菜) Diced Chicken核桃鸡汤Walnut Chicken Soup灵芝鸡汤Chicken Soup with Glossy Ganoderma椰子马铃薯牛肉汤Beef Soup with Coconut and Potato胡萝卜排骨汤Carrot Sparerib Soup百合荔枝Lily and Lichee八珍鲜汤鱼燕Eight-Treasures Swift Soup菠萝古老肉Fried Pork with Pineapple香菇醉鸡Braised Chicken with Wine and Fragrant Mushroom葱豉豆腐汤Bean Curd with Lobster Sauce and Hallot生嗜鸡块Stewed Chicken豆腐蟹肉忌廉汤Bean Curd, Cream and Crab Soup口味鳝片Fried Eel Slices板栗煲老鸡Cooked Old Chicken and Chestnut with Chinese Pot With Steep Wall萝卜烧排骨Braised Sparerib with Radish浪花天香鱼Braised Spot Fish苹果炖鱼Stewed Fish with Apple木瓜银耳汤Pawpaw and Silver Mushroom鲫鱼百合汤Crucian and Lily Soup塘葛菜生鱼汤Stewed Fish with Nasturtium Montanum Wall咖喱绿豆汤Curry and Mung Bean Soup金针云耳鸡汤Braised Chicken with Daylily and Jew’s-ear咖喱海鲜锅Braised Curry and Seafood鸽蛋燕窝Pigeon Egg and Bird’s Nest风林茄子Fenglin Eggplant么么喳喳珍珠糖水Multiple Integrants Sugar Soup鸡蛋薯仔炒牛肉Fried Beef with Egg and Potato蒜香鲶鱼Stewed Catfish with Garlic舒心驻颜老火汤Mutton Soup蜜瓜螺头鸡汤Chicken Soup with Honeydew Melon and Trumpet Shell烟熏鲳鱼Smoked Pomfret扣肉Steamed Pork粉蒸牛肉Steamed Beef with Fried Rice Powder清江鱼茄子煲Qingjiang Hui Fish and Eggplant Soup 胡萝卜汤Carrot Soup鄱湖银鱼丝Buoyanghu Whitebait Slices七星紫蟹Seven-Star Purple Crab美白去斑汤Spot-Removing Soup长白山人参炖老鸡Stewed Local Chicken with Changbaishan Gensing家传火焗鸭Heated Duck with Vapor in Airtight Vessel香满脆环虾Crisp Shelled Shrimps河虾烧墨鱼Braised Cuttle Fish with River Shrimp腊味煲仔饭Steamed Rice with Dried Duck干贝浸多彩Boiled Dried Scallop with Rich Materials红萝卜煮蘑菇Boiled Mushroom with Carrot凤丝仙人掌Fried Cactus with Shredded Chicken树花炖土鸡Stewed Home Chicken with Tree Flowers黄豆酱炒酿鸡髀菇Fried Jibi Mushroom with Bean Sauce水晶蟹粉卷Crystal Crab Powder Roll秘制国药中华鳖Boiled Turtle with Chinese Herb三丝燕菜Braised Swiflets Nest with Three Slices渔家红薯条Sweet Potato Strip清凉草莓汁Cool Strawberry Sauce糕烧番薯Boiled Sweet Potato荔枝虾球Litchi Shrimp Balls椰盅海皇Coconut Seafood海南椰子盅Hainan Coconut Soup糖醋咕噜肉Sweet and Sour Pork肉片粉丝汤Beef Slice and Vermicelli Soup黄豆瑶柱兔肉汤Stewed Rabbit with Soy Beans and Snail猴头菇炖竹丝鸡Stewed Chicken with Monkey Head Fungus鹿角菜蛤蚧水鱼汤Stewed Soft-Shelled Turtle with Carrageen and Reptile Phrynosoma淡菜紫菜瘦肉汤Stewed Muscle with Mussel and Laver白果南杏生鱼汤Stewed Fish with Gingko and Almonds虾胶龙凤卷Minced Shrimp Rolls菘菜油鸭煲Boiled Duck with Cabbage雪耳冬菇猪胰汤Stewed Hog Pancreas with White Fungus and Snake Mushroom参麦雪梨瘦肉汤Stewed Muscle with Pearl, Pseudostellaria Root and Dwarf Lilyturf罗汉果西洋菜猪蹄跟汤Stewed Pig Heel with Siraitia Grosvenorii and Water dropwort七彩瓤猪肚Pig Tripe Stuffed with Seven Integrants生炊麒麟鱼Steamed Fish Like Kylin Skin生炊龙虾Steamed Lobster石榴鸡Chicken in Shap of Megranate菜干鸭肾蜜枣汤Stewed Duck Kidney with Date and Dry Cabbage潮州肉冻Chaozhou Meat Jelly鲜竹牛肉Bean Curd Skin and Beef辣子锅巴脆皮鱼丁Hot Rice Crust and Crisp Fish Cubes辣子脆皮蛋卷Hot Crisp Egg Roll淮杞炖鹌鹑Stewed Quail with Chinese Wolfberry荷香笼仔鸭Steamed Duck in Lotus Leaf银耳陈皮炖乳鸽Stewed Squab with Tremella and Died Tangerine党参牛展汤Ginseng and Beef Tendon Soup燕窝椰子炖鸡Stewed Chicken with Swiflets Nest and Coconut板栗焖宫廷鸡Braised Palace Chicken with Chestnut烧石岐乳鸽Braised Shiqi Young Pigeon柠檬乳酪饼Lemon and Cheese Cake扁豆薏米炖鸡脚Stewed Chicken Paw with French Beans and Job’s Tears地胆头炖猪月展Stewed Tendon with Elephantopus Scaber Linn蜜椒蝴蝶片Boiled Grass Carp with Sugar and Black Pepper香煎萍果薯饼Apple and Potato Cake马铃薯笋焖鸡Stewed Chicken with Potato and Bamboo Shoots绍子烘蛋Baked Eeg in Minced Meat三菇浸鱼云Braised Fish Head with Three Mushrooms蟹黄扒芦笋Braised Asparagus with Crab Ovary and Digestive Glands红斑二吃Fried Red Grouper Fish荷包水鱼StewedSoft-Shelled Turtle宫庭献鱼Palace Offered Fish西式芦笋汤Westen Asparagus Soup奶味芦笋汤Asparagus Soup萝卜泡菜Pickled Radish姜葱头腩Fried Dried Head Meat with Ginger and Scallion桑杏炖猪肺Stewed Pig’s Lung with Mulberry Leaf and Apricot肉酿生麸圆Wheat Gluten Ball Stuffed with Pork 蜜瓜脆鳝Fried Eel with Honeydew梅菜蒸鱼尾Stewed Fish Tail with Preserved Vegetable炊麒麟鱼Kylin Sea Bass香辣脆皮明虾Crisp Prawn with Hot Sauce栗子菜条Chestnut and Asparagus Lettuce Strips西兰花豆酥鳕鱼Steamed Cod Mixed with Brassica and Black Beans圆白菜炒腊肉Fried Bacon with Cabbage洋葱海鲜汤Onion and Seafood Soup海鲜豉油〔白鱼汁〕White Fish Sauce黄金豆腐Golden Bean Curd乌骨鸡归黄汤Black-Bone Chicken Soup with Angelica and Astragalus富贵黄金卷Golden Roll雪花鱼肚“Snow Flake〞Swimming Bladder自制茶叶蛋Tea Eggs炸子鸡Fried Spring Chicken芦笋炒牛肉Fried Beef with Asparagus姜丝焗肉蟹Fried Crab Meat乳酪蒸虾仁Steamed Shrimps with Cheese乳酸菌果汁酱Lactobacillus Juice Sauce葱姜炒螃蟹Fried Crab with Ginger and Shallot中华牛柳Beef Fillet茶香骨Stewed Chop with Tea沙锅螃蟹Stewed Crab in Terrine白灼油墨菜Candescence and Printing Ink Vegetable鱼头浓汤Fish Head Thick Soup酱牛肉Stewed Beef with Sauce翠玉黄瓜Cucumber Like Jadeite薏仁马蹄汤Horse’s Hoof with Job’s Tears玉竹炖鹧鸪Stewed Partridge with Polygonatum麦芽党参茯苓牛肚汤Cattle Tripe with Gensing,Malt and Yuckahoe胡萝卜生鱼汤Carrot and Fish Soup昆布海藻瘦肉汤Muscle Soup with Alga and Sea Apron川贝雪梨猪肺汤Pig Lung Soup with Tendrilleaf Fritillary Bulb and Pear草石蚕田鸡汤Frog Soup with Silkworm鱼胶圆肉炖水鸭Stewed Duck with Fish Glue and Longan人参地黄炖蜜糖Chinese Drug Soup三雪蚌花瘦肉汤Mmussel and Muscle Soup with “Sanxue〞北杏参地老鸭汤Duck Soup with Almond and Ginseng枸杞猪肝瘦肉汤Medlar,Pig Liver and Muscle Soup解热清滞汤Fever-Allaying and Sluggish-Clearing Soup赤目头痛饮Drink For Red Eye and Headache清炖蚌肉Stewed Mussel苹果牛肉炖煮Stewed Apple and Beef广式烧填鸭Guangdong Style Duck酸菜鱿鱼Preserved Vegetable and Squid陈皮牛肉Spicy Orange Beef溜腰花Slided Patterned Pig Kidney溜肝尖Fried Pig’Liver Slices菊花鱼丸Chrysanthemum Fish Ball煎丸子Fried Balls黑豆鲤鱼汤Carp Soup with Black Beans溜黄菜Slided Egg Yolk三皮丝Three-Skin Slice辣椒泡鱼Pickled Grass Carp with Red Chilli冬瓜鳢鱼汤White Gourd and Cuttlefish Soup兰花金钱酿发菜Hair-Like Vegetble Roll淮山芡实炖鱼肚Stewed Fish Maw with Yam and Gordon Euryale八宝斋汤Eight-Treasures Vegetarian Soup薤白三七鸡肉汤Chicken Soup with Notoginseng and Bulbus Allii Macrostemi牛展汤Beef Tendon Soup沙拉蛋Salad Eeg七彩什锦煲Seven-Color Assorted Soup米茸芋丝虾煲Braised Shrimps with Rice Mash and Yam玉米须猪小肚汤Pig’s Stomach with Corn Beard柠檬鸡Braised Chicken with Lemon梅干菜烧肉Braised Steaky Pork with Preserved Mustard菊花猪肝汤Pig Liver Soup with Chrysanthemum皮片乳猪Sliced Young Pig板栗焖仔鸡Stewed Young Hen with Chinese Chestnut苦瓜荠菜猪肉汤Pork Soup with Bitter Mellon and Shepherd’s-purse银杞明目汤Silver Mushroom and Chinese Wolfberry Soup白汁鲳鱼Pomfret with White Sauce韭菜炒肉Fried Pork with Leek炒麦穗花鱿Beeled Squid 太子参百合田鸡汤Stewed Frog with Pseudostellaria Root and Lily南北杏仁鹌鹑汤Quail and Almond Soup百合柿饼鸽蛋汤Lily, Dried Persimmon and Pigeon Soup洋参雪耳炖燕窝Stewed Swiflets Nest with White Fungus and Gen-seng燕窝炖雪梨Stewed Snow Pear with Swiflets Nest发菜蚝豉汤Hair-Like Vegetble and Oyster Soup蔊菜萝卜猪肺汤Stewed Pig’Lung with Indian rorippa and Radish红枣炖蚕蛹Stewed Silkworm Pupa with Red Date三丝敲鱼(粤〕Fried Fish with Three Shreds松花肉丁烘蛋Fried Eggs with Pork and Preserved Eggs奶汁扒番茄Braised Tomato with Milk炒什锦番茄丁Assorted Tomato Dices番茄黄焖鸡块Braised Chicken with Tomato西红柿凉汤Cool Tomato Soup中式牛扒Braised Square Beef Mash in Chinese Style玫瑰花鱼翅炒蛋Fried Eggs with Rose and Fin蟹黄大生翅Boiled Fin with Crab Yolk椰子燕窝Streamed Coconut with Swiflets Nest燕窝芋蓉Steamed Swiflets Nest with Taro金香大蒜Fried Garlic with Salted Duck Eggs吉士蒜香片Fried Garlic Slices with Custard Powder蒜汁面菜Sliced Vegeatable Cake with Garlic Sauce蒜香土豆泥Mashed Potato with Garlic Flavor芝士蛋饼Egg Cake with Cheese Powder番茄鸡蛋片Fried Egg with Tomato鲜虾蘑菇蛋Fried Egg with Shrimp and Mushroom鸡丝碧螺春Sliced Chicken with Biluochun Tea龙井香牛肉Spiced Beef with Longjing Tea乌龙拌粉丝Mixed Vermicelli with Wulong Tea铁观音栗子排骨汤Chop Soup with Tea and Chestnut龙井花雕醉鸡Wined Chicken with Longjing Tea百合莲子茶香美人鸡汤Chicken Soup with Lilly, Lotus Seeds and Tea姜葱蒸叶梅子鸭Steamed Duck with Plum Sauce炸“八卦鸡〞Fried“Eight-Diagram〞Chicken香蕉酥排Crisp Fried Banana 绣球香蕉松Banana Ball and Potato Slices吉利香蕉虾圆Banana and Shrimp Ball金丝芝麻蕉Gold Sesame Banana油爆带子Fried Scallop海米冬瓜汤Dried Shrimps and Winter melon Soup排骨蘑菇汤Chop Soup with Mushroom三丝豆苗汤Pea Shoots Soup with Three Shreds丝瓜油条汤Towel Gourd and Deep-Fried Dough Sticks Soup苜蓿汤Clover Soup冬笋雪菜肉丝汤Shredded Pork Soup with Bamboo Shoot and Salted Vegetable酸辣汤(粤菜) Hot and Sour Soup什锦汤Assorted Soup鸡丝豌豆汤Sliced Chicken and Pea Soup苦瓜豆腐汤Bitter Mellon and Bean Curd Soup萝卜丝汤Sliced Radish Soup海带丝汤Sliced Kelp Soup with Pork莲藕猪蹄汤Lotus Root and Trotter Soup鲫鱼氽萝卜丝汤Carrot and Crucian Soup豉汁〔火屈〕鹧鸪Braised Partridge with Lobster Sauce〔火屈〕活河鲤Braised River Carp草菇〔火屈〕乳鸽Braised Young Pigeon with Dried Mushroom啤酒灼大闸蟹Fried Water Crab Meat酿鸳鸯膏蟹Steamed Two Crabs Stuffed with Mash香酥鹅Crisp Spiced Goose脆皮鹅Crisp Skin Goose潮汕卤水鹅Chaoshan Goose in Spiced Soy Sauce小白菜冬瓜汤Cabbage and White Gourd Soup香蕉鱼卷Fish Roll Stuffed with Banana豉椒苦瓜Fried Bitter Mellon with Lobster Sauce and Hot Chili白果牛蛙丁Shredded Bullfrog with Gingko白果里脊Fried Fillet with Gingko炸禾花雀Crisp Sparrows熟抢虾仁Heated Shrimps in Hot Water咖喱牛肉Fried Beef with Curry猪肝西洋芹Fried West Celery with Liver翠竹粉蒸鱼Steamed Fish虾酱牛肉炒通菜Fried Swamp Cabbage with Beef and Shrimp Sauce沙锅茴香冻鸭Quick-Freezen Duck。
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鼎湖上素出自哪里
广州菜中的“鼎湖上素”，是从寺院中的素斋，演变而成的一道名贵的民间素菜。
明清时期，广州鼎湖山庆云寺香火鼎盛，不时有达官贵人前来进香，并且要求在寺内用餐，但一般提供香客食用的素菜，并不能满足贵客们的需求，因此，寺中的老和尚便想出一道色香味俱全的素斋，提供给这些贵客们。
老和尚推出这道素斋之后，不但收服了贵客们刁钻的嘴，也打出了名号，成为寺院内的首席素斋。
附近一家著名素菜馆的老板听闻之后，特地上山品尝这一道菜，觉得口味十分特殊，因此拜寺中的老和尚为师，把这道菜学了回来，并且重新命名为“鼎湖上素”在餐厅中推出，想不到这道菜竟然将店里最出名的“十八罗汉斋”都比了下去，进而成为广州菜中最受欢迎的一道素菜!
“鼎湖上素”用的几乎全部是菇蕈类食材，口感滑嫩、滋味清香，没有一般素菜的草根味，非常适合平常很少吃素的人来吃，难怪连古时候的达官贵人们都赞不绝口!今人烹制此道佳肴时，已不再拘泥于以上食材，而是巧妙地加入了芦笋、竹笋、红萝卜等材料，不仅口感爽脆，而且色彩鲜艳瑰丽。