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《舌尖上的中国 2》美食中英对照



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第三集《时节》(Seasons)


雷笋炒肉丝 Thunder bamboo shoots fried with shredded pork


笋干炖鸡 Stewed chicken with dried bamboo shoots


铁锅炖鱼 Fish and tofu stewed in iron pot


咸肉蒸黄泥拱竹笋 Steamed bacon with Huang-ni-gong bamboo shoots


榆钱饭 Elm seeds meal


九层皮 Nine-layer cake


紫苏炒青蛳 Purple perilla fried with spiral shell


玛仁糖/切糕 Xinjiang nut cake


抓饭 Xinjiang hand pilaf


虾子小刀面 Sliced Noodles with shrimp roe


桂花糯米藕 Steamed lotus root stuffed with sweet sticky rice


板栗烧鸡 Braised chicken with chestnuts


老鸭雁来蕈 Old duck stewed with lactarius deliciosus



第四集 《家常》Daily Domestics


小凹馍(由玉米面和韭菜制成) Steamed concave buns made of maize flour and Chinese chives

莜面凉皮 Cold oat noodles


枣花馍 Steamed jujube flower bun


天门蒸菜 Tian-men steamed dishes


红烧肉 Braised pork in brown sauce


泡菜鱼 Stewed fish in pickles


各种泡菜 All kinds of pickles


西瓜酱 Watermelon jam


虾子焖茭白 Shrimp roe stewed with cane shoots


蒲菜涨蛋 Cattail omelette


蒲菜水饺 Cattail dumplings


奶汤蒲菜 Stewed cattail in milky soup


蒲笋干烧肉 Braised pork with dried cattail


陈皮红豆沙 Orange flavored red bean paste


红豆姜撞奶 Ginger milk with red bean


莲子龟苓膏 Lotus seed tortoise jelly


木瓜雪耳羹 White fungus broth with papaya


鹌鹑蛋白果糖水 Quail egg white sweet soup


黄糖糍粑 Glutinous rice cake with brown sugar


猪脚姜 Stewed pig's feet with ginger


冬瓜荷叶煲老鸭 Boiled old duck with winter melon and lotus leaf





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