东坡肉的英文介绍？It is said that Su Dongpo came to Aicheng at the time of collecting wind and saved a child from heatstroke. The parents bought two kilograms of pork and returned with straw to inquire about his taste.相传苏东坡于采风之时来到艾城，救了一个中暑的儿童。父母便买了猪肉两斤，那么，东坡肉的英文介绍？一起来了解一下吧。
Dongpo Pork 东坡肉(dong-1 po-1 rou-4) Hangzhou's trademark dish. To eat dongpo pork is to begin to understand the role of fat in making meat taste good.
The dish is named after revered Song Dynasty poet, artist and calligrapher Su Dongpo, who is supposed to have invented, or at least inspired it. The meat should be so tender that you can quite easily pry it away in small pieces with chopsticks. As it is made from a slab of pork belly, there is a lot of fat, but the lengthy cooking time (3-1/2 hours) results in fat sans much of its greasiness. Eat as little of the fat as you choose. The accompanying ginger and plainly cooked broccoli also help offset the fat. You will need at least four hours to make dongpo pork during which time it is simmered twice, braised, sautéd and steamed.
Serves 4
Ingredients
1 kg (2.2 lb) piece pork belly
2 tablespoons vegetable oil
1 tablespoon tea leaves
4 stalks scallions
7 cm (3") length fresh, young ginger, sliced lengthways into matchstick widths
Optional: 300 g (11 oz) broccoli, cut into small florets
Sauce Ingredients
1 cup water
8 cloves garlic, lightly crushed
5 slices old ginger (or 7 slices young ginger)
1 tablespoon black peppercorns
4 tablespoons soy sauce
2 tablespoons yellow wine (e.g. Shaoxing wine)
1/2 tablespoon sesame oil
2 tablespoons sugar
Thickening: 1 teaspoon corn flour, 1 tablespoon water, stirred well before use
Method
Blanch pork in a pot of boiling water. Throw out water.
Put pork back in pot and cover with water. Bring to a boil, and simmer for 30 minutes.
Heat a wok and add sauce ingredients. Mix well and bring to a boil. Add pork and cook each surface for a few minutes over a medium heat. Remove pork and drain well. Pour remaining sauce into a small saucepan and set aside.
Clean and drain wok. Heat vegetable oil to a medium heat. Fry pork on all sides until it is well browned, making sure skin side is a little crispy.
Steep tea leaves in hot water for a couple of minutes, remove and set aside. Place pork in pot of water again–topping up water if necessary. Add tea leaves and simmer for 30 minutes.
Place scallion stalks on bottom of a steamer. Transfer pork to steamer. Steam for 2 hours, turning pork after 1 hour (because of long steaming time, you may need to replenish steamer water).
Add broccoli to steamer for final 5 minutes of cooking time (boil it separately for 3 minutes if there is no room in steamer.
Remove pork to a serving dish and arrange broccoli around it. Reheat sauce in saucepan, adding and stirring in thickener. Pour over pork and serve.
Garnish with young ginger slivers, which are meant to be eaten.
Notes:
The leftover simmer water makes a good pork stock.
It is said that Su Dongpo came to Aicheng at the time of collecting wind and saved a child from heatstroke. The parents bought two kilograms of pork and returned with straw to inquire about his taste.
相传苏东坡于采风之时来到艾城，救了一个中暑的儿童。父母便买了猪肉两斤，用稻草拎回来，询问他的口味。
It happened that Su Dongpo was writing poems and saying, "Hehe, grass, pearls, heartfelt fragrance..."
恰逢苏东坡在作诗填词，口中念着：“禾、草、珍珠、透心香……”
After listening, the farmer thought he was telling him to put the meat and straw aside and cook them thoroughly.
农夫听后，以为是叮嘱他将肉和稻草搁置一起煮，并煮透。
东坡肉：
Braised Dongpo Pork；
Dong Po Pork；
Dongpuo Style Meat；
热干面：
Hot Dry Noodles
Hot Noodles with Sesame Paste
武昌鱼：
（Steamed） Wuchang Fish
吊子煨汤
Simmered Broken Bulk Soup
鸭脖子
（Braised ）duck neck
三鲜豆皮
Tofu Skin with Assorted Meats
对于这个问题，苏宏杰先生有一套自己的公式：原材料＋烹饪方法＋厨师向客人介绍这道菜的关键词。所以，在他制作的菜单中，杭帮菜的英语是这样的：
凉菜类：
白切鸡Poached Chicken
杭州卤鸭Braised Duck with Soy Sauce
杭州醉虾Marinated Shrimp with Yellow Wine
桂花糯米藕Honey Lotus Root Stuffed with Glutinous Rice
香菜干丝Shredded Beancurd with Coriander
热菜类：
腌笃鲜Double Boiled Bamboo Shoots with Salted Pork
干菜蒸鱼头Steamed Fish Head with Preserved Vegetable
毛血旺Duck Blood in Chili Sauce
东坡肉“DongPo” Pork
油焖笋Sauteed Bamboo Shoot
西湖醋鱼Sweet and Sour Mandarin Fish
汤羹类：
宋嫂鱼羹Shredded Perch Soup with Ham and Ginger
榨菜肉丝汤Shredded Pork Soup with Hot Pickled Mustard Tuber
翻译公式
而这次在北京的这份讨论稿中，专家们给出了更多的翻译公式（原则）：
一、以主料开头的翻译原则
1.介绍菜肴的主料和配料
主料（名称/形状）+ with + 配料
如：白灵菇扣鸭掌 Mushrooms with Duck Feet
2.介绍菜肴的主料和配汁
主料 + with/in + 汤汁（Sauce）
如：冰梅凉瓜 Bitter Melon in Plum Sauce
二、以烹制方法开头的翻译原则
1.介绍菜肴的做法和主料
做法（动词过去式）+主料（名称/形状）
如：火爆腰花 Sautéed Pig's Kidney
2.介绍菜肴的做法、主料和配料
做法（动词过去式）+主料（名称/形状）+ 配料
如：地瓜烧肉——Stewed Diced Pork and Sweet
Potatoes
干豆角回锅肉——Sautéed Spicy Pork with Dried Beans
3.介绍菜肴的做法、主料和汤汁
做法（动词过去式）+主料（名称/形状）+ with/in +汤汁
如：京酱肉丝——Sautéed Shredded Pork in Sweet
Bean Sauce
雪蛤海皇羹——Snow Clam and Scallop Soup
三、以形状或口感开头的翻译原则
1.介绍菜肴形状或口感以及主配料
形状/口感 + 主料
如：脆皮鸡——Crispy Chicken
2.介绍菜肴形状或口感、做法及主配料
做法（动词过去式）+ 形状/口感 + 主料 + 配料
如：小炒黑山羊——Sautéed Sliced Lamb with Pepper
and Parsley
四、以人名或地名命名的菜肴翻译原则
1.介绍菜肴的创始人（发源地）和主料
人名（地名）+主料
如：麻婆豆腐 Mapo Tofu (Stir-Fried Tofu in Hot Sauce)
广东点心 Cantonese Dim Sum
2.介绍菜肴的创始人（发源地）、主配料及做法
做法（动词过去式）+主辅料+人名/地名+Style
如：北京炒肝——Stewed Liver, Beijing Style
北京炸酱面 Noodles with Soy Bean Paste, Beijing Style
五、菜单英文译法中汉语拼音的使用原则
1.具有中国特色的且也被外国人接受的传统食品，本着推广汉语及中国文化的原则，使用汉语拼音。
全体乳猪 Roast whole suckling pig
特色五福拼盘 Special five varieties
葡国碳烧肉Portuguese roast pork
脆皮靓烧鸡Crispy chicken
湛江皇后水晶鸡Zhanjiang Crystal chicken
金牌回香鸡Golden tasty chicken
盐香脆皮鸡Salty crispy chicken
高州葱油先鸡Gaozhou style shallot favour Chicken
蜜汁碳烧*烧Honey charcoal pork
碳烧靓排骨Charcoal spare ribs
骨香乳鸽Tasty baby pigeon
锦绣烧味拼盘Assorted barbecue meat
新派卤水拼盘New style soy sauce stewed meat
新派卤水掌翼New style soy sauce stewed goose wing and feet
新派卤水大肠头New style soy sauce stewed pig’s intestine
新派卤水肚仔New style soy sauce stewed pig’s tomach
新派卤水脚仔New style soy sauce stewed pig’s hoof
盐焗肾片Baked salty chicken kidney
凉拌海蜇Marinated cold jelly fish
刀拍黄瓜Marinated cold cucumber
小食类Entree
日式海蜇Japanese style Jelly Fish
日式八爪鱼Japanese style Octopus
凉拌青瓜Marinated cold cucumber
凉拌粉皮Marinated cold bean pasty
蒜香肾片Garlic taste kidney
蒜香猪耳仔Garlic taste pig’s ear
麻辣凤爪Spicy hot chicken feet
琥珀核桃Deep fried walnut in Syrup
特别介绍Special Recommendation
泰汁银雪鱼Codfish in Thai sauce
甜麦豆炒带子北极贝Stir fry sweet bean scallops
脆皮咸猪手Salty taste crispy trotter
XO酱爆花枝片XO Soy Sauce Fry Flower Branch Pieces
芦笋蚌肉鸽片Stir fry boneless pigeon, mussel and asparagus
盐焗猪肚Baked salty pig’s stomach
XO酱爆生肠Stir fry intestines in XO sauce
辣子鸡Stir fry chicken with hot chilli
酥炸百花球Crispy fry flower ball
酱爆竹肠Stir fry intestines with bean sauce
黑椒蝴蝶骨Fry sphenoid with black pepper
剁椒鱼咀Stir fry fish head with hot chili
红葱头蒸鸡Braise chicken with shallot
沙锅鱼头煲Braise fish head clay pot
爆野兔Stir fry rabbit
京葱爆驼峰肉Stir fry camel hump with shallot
西芹腰果核桃肉Stir fry celery, cashew and walnut
鲍汁百灵菇鹅肠Stir fry mushroom and goose intestine in abalone sauce
椒盐排骨Spicy spare ribs
剁椒鱼咀Stir Fry fish mouth with chopped pepper
尖椒猪肚Stir fry Pig’s Stomach with hot chili
罗定豆豉鸡Luoding style braise chicken in bean sauce
辣子鸡丁Stir fry chicken dices with hot chili
鲍汁百灵菇Stir fry mushroom with abalone sauce
红葱头猪俐Stir fry pig’s tongue with onion
盐焗肾片Salt Kidney Pieces
蒜香骨Garlic tasty spare ribs
栗干炆鸡Stew chicken with chestnut
川汁鸡球Sichuan style chicken meat ball
酱爆双脆Soy sauce fry double cracking
水煮牛肉Poach beef with hot chili
鲜鱿让鲮鱼胶Squid with fish stuffing
豆腐鱼头煲Boil Fish Head with bean curd
豉汁蒸排骨/鱼Steam spare ribs/fish with black bean sauce
豉油王鹅肠Stir fry goose intestines with soy sauce
姜葱爆牛肉Stir fry beef with ginger and shallot
黑椒炒牛肉Stir fry beef with black pepper
茶树菇蒸牛柳Steam beef and mushroom
酱爆牛柳Stir fry beef in bean sauce
剁椒鱼头Stir fry fish head with chopped hot chili
生炒骨/酸甜排骨Sweet and sour spare ribs
老坛子 Old crock
海味什锦煲Stew seafood combination in clay pot
泰式凤爪Thailand style chicken feet
回锅肉Sichuan style stew pork
梅菜蒸肉片Steam port with preserved vegetable
西汁鸡扒Chicken with western sauce
鲜淮山炆排骨Stew spare ribs with yam
翠玉兰花 Stir fry broccoli
酸茄黄金酿Brew sweet and sour eggplant
双菇扒菜胆略Stir fry mushrooms
牛肉炒蛋Stir fry beef and egg
凉瓜炒牛肉Stir fry beef with bitter melon
竹笙酿玉液Brew bamboo Shoot with wine
金华娃娃菜Stir fry baby cabbage
尖椒牛肉Stir fry beef with hot chili
芦笋炒牛肉Stir fry beef and asparagus
西兰花超鱿鱼Stir fry squid and broccoli
西芹炒腊味Stir fry preserved ham and celery
XO酱爆鱿鱼Stir fry squid in XO sauce
韭菜花炒银鱼Stir fry whitebait with chives
土豆炒肉片Stir fry pork with potato
煲淋大芥菜Leaf mustard in soup
三色蒸蛋Steam eggs
丝瓜炒肉片/猪肝/猪什Stir fry pork/liver/bowels with gourd
潮式大芥菜肉碎Chaozhou style mustard leaf and minced pork
豆豉鲮鱼炒时蔬Stir fry fish and vegetable in black bean sauce
节瓜虾米粉丝煲Stew dried shrimps, vermicelli and melon in clay pot
凉瓜炒肉片Stir fry pork with bitter melon
酸豆角炒肉碎Stir fry minced pork with pickle bean
菜甫煎蛋Fry egg with vegetable
榨菜肉丝韭黄Stir fry pork with pickle vegetable and leek
上汤油菜Boil vegetable in chicken stock
盐水菜芯Boil vegetable in salty water
广州炒饭Guangzhou Fry Rice
白玉藏珍’Treasures hides in white jade
麻婆豆腐Sichuan style bean curd
凉瓜炒蛋Fry Eggs with bitten melon
炒油菜Stir fry vegetable
茄子煲Stew eggplant clay pot
蒜蓉炒丝瓜Stir fry gourd with garlic
虎皮尖椒Tiger Skin fry pepper
辣椒圈炒蛋Stir fry egg in hot chili
酸辣土豆丝Chili and sour potato
干炒牛河Dry fry rice noodles with beef
肉片炒面Stir fry noodles with pork
斋汤面Vegetarian noodle soup
豆豉爆辣椒圈Stir fry hot chili with bean sauce
老火例汤Soup of the day
豆腐鱼头汤Fish head and bean curd soup
番茄豆腐汤Tomato and bean curd soup
紫菜蛋花汤Laver and egg soup
椰子炖鸡Braise chicken in coconut
土茯苓煲龟Tortoise with tuckahoe soup
单尾品种Snacks and Desserts
榴莲酥Durian Crisp Nosh
*烧酥Barbecued Pork Crisp Nosh
萝卜酥 Turnip Crisp Nosh
蛋挞 Egg custard nosh
咸甜薄撑Salt/Sweet pancake
潮式煎饼Chaozhou style pancake
番茨饼Sweet potato pancake
黄金饼Golden cake
葱油饼Shallot pancake
香煎生肉包Fried minced pork bun
鸳鸯馒头Assorted steamed bun
炸馒头Fried bun
pork with preserved vegetable 梅菜扣肉
steamed minced pork with salt fish 咸鱼蒸肉饼
sauté diced pork fillet with brown sauce 酱炸里脊丁
ham with fresh bamboo shoots 鲜笋火腿
braised pork leg 红烧猪蹄
pig tripe with chili sauce 麻辣猪肚
sliced meat and liver with fried rice crust 双片锅巴
pork chops with bean sauce 豆豉排骨
pork chops with sweet and sour sauce 糖醋排骨
sauté pork cubelets with hot pepper 宫保肉丁
meat with cayenne pepper 麻辣白肉
braised pork tendons 红烧蹄筋
meat balls braised with brown sauce 红烧狮子头
fried crisp pork slices with sugar powder 糖粉酥肉
roasted suckling pig 烤乳猪
fried crisp pork 脆皮锅酥肉
stewed pork with preserved bean curd 腐乳炖肉
braised pork slices in soy sauce 红烧扣肉
quick-fried pork and scallions 葱爆肉
sweet and sour pork 咕噜肉
steamed pork with rice flavor in lotus leaves 荷叶粉蒸肉
double cooked pork slices 回锅肉
beef with orange peel 陈皮牛肉
mutton shashlik 烤羊肉串
rinse-mutton / mutton slices rinsed in chafing dish 涮羊肉
mutton braised in brown sauce 红烧羊肉
汤类：
consommé 清汤
chowder 羹
double-stewed soup 老火汤
pork and radish soup 连锅汤
three fresh delicacies soup 三鲜汤
five-flavored mutton soup 五滋汤
shark’s fin soup 鱼翅汤
scallop soup 干贝汤
snake potage with eight delicacies 八珍蛇羹
stewed white gourd soup with eight ingredients 八宝冬瓜盅
ginseng and black hen soup 人参炖乌鸡
laver egg soup 紫菜蛋花汤
soup with bamboo shoots and fresh mush 竹笋鲜蘑汤
mushroom soup 清炖冬菇汤
Mt. Lushan stone fungus soup 庐山石耳汤
sliced roast 火鸭芥菜汤
mashed chicken and asparagus soup 芦笋鸡茸汤
consommé of snow egg with bean sprouts 豆苗鞭蓉蛋汤
hors d’oeuvers Jinjiang style 锦江拼盆
butterfly-shaped appetizer 蝴蝶冷盆
assorted appetizer 什锦冷盘
eight-diagram-shaped appetizer 太极八卦
spiced chicken liver and gizzard 卤鸡珍肝
shredded boiled pork meat 卤牛肉
spicy chicken giblets 卤鸡杂
salted duck gizzards 盐水鸭肫
duck wing tips 鸭翅膀
cold duck web 拌鸭掌
duck flippers with mustard sauce 芥末鸭掌
spiced peanuts 五香花生仁
sauté sword beans with dried shrimps 开洋炝刀豆
pickled hot vegetables 泡辣菜
cold vermicelli with mustard and meat shreds 冷拌粉皮
wine preserved crabs 醉蟹
boiled shrimps with salt 咸水虾
sliced pork tripe in hot chili oil 红油肚片
chicken pickled in fermented rice wine sauce 糟鸡
roast duck / goose 烧鸭（鹅）
multi-flavor chicken 怪味鸡
spiced beef 麻辣牛肉条
mixed meat in aspic 白切肉
sauté meat and vegetable 什锦肉冻
marinated chicken feet 五香凤爪
spiced marinated chicken 五香酱鸡
chicken skin with mustard sauce 芥末鸡皮
chicken slices with bean jelly sheets 鸡丝粉皮
chicken sings with chili sauce and sesame paste 辣味麻酱鸡翅
roast duck shred in sauce 拌烤鸭丝
duck cutlets with sesame paste 麻酱鸭块
stewed salt-preserved duck 桂花盐水鸭
shrimp chip 虾片
cucumber with jellyfish and dried shelled shrimp 瓜皮虾
raw fish in sauce 生拌鱼
bird’ s nest in crystal sugar 冰糖燕窝
braised snipe in port wine 红酒烧竹鸡
grilled young pigeon 铁扒乳鸽
minced quail 鹌鹑松
eggs preserved in wine 糟蛋
pickled egg 酱蛋
egg in tea 茶叶蛋
spiced goose wing tps and webfeet 蒸腊鹅
spiced goose, Chaozhou style 潮州卤鹅
roast goose, Chaozhou style 潮州烧雁鹅
braised whole duck in soy sauce 红烧全鸭
spiced duck 五香鸭
steamed Nanjing salted duck 蒸南京板鸭
roast Beijing duck 北京烤鸭
sliced chicken in wine sauce 香糟鸡片
deep fried spring chicken 炸童子鸡
steamed chicken in lotus leaf packets 荷叶粉蒸鸡
fried chicken in paper packets 炸纸包鸡
chicken in orange flavor 陈皮鸡
curry chicken 咖喱鸡
braised chicken in casserole 砂锅鸡
mud-baked chicken 叫化子鸡
以上就是东坡肉的英文介绍的全部内容，东坡肉用英文表达是Dongpo Pork，也叫Dongpo's braised pork。东坡肉，杭州名菜，流行于江浙。相传为北宋诗人苏东坡所创制。苏东坡《食猪肉》中云慢着火，少着水，火候足时他自美。东坡肉属浙菜菜系，以猪肉为主要食材。东坡肉用猪肉炖制而成，菜品薄皮嫩肉，色泽红亮，味醇汁浓，酥烂而形不碎。
