菜單翻譯中英對(duì)照

蝦類(lèi) 1 
Shrimp 1 
澳州花龍                                                                      推薦食法：刺身、高湯焗、蒜茸粉絲蒸 澳州大紅龍                                                             推薦食法：刺身、高湯焗、蒜茸粉絲蒸
Austriala lobster                                            Recomanded ediable method:    sashimi, chicken soup loster and  steamed with mashed garlic and mungbean noodle Austriala red lobster                                            Recomanded ediable method:    sashimi, chicken soup loster and l steamed with mashed garlic and mungbean noodle
小花龍                                                                      推薦食法：開(kāi)邊蒜茸粉絲蒸、照燒 小紅龍                                                                               推薦食法：開(kāi)邊蒜茸粉絲蒸、照燒
crab                        Recomanded ediable method: crab steamed with splited garlic; teriyaki  crab                        Recomanded ediable method: crab steamed with splited garlic; teriyaki
大對(duì)蝦                                                                      推薦食法：高湯焗、白灼、照燒 七節(jié)蝦                                                                             推薦食法：高湯焗、白灼、照燒
Prawn                    Recomanded ediable method:chicken soup loster, boiled and teriyaki  Seven section shrimp            Recomanded ediable method:chicken soup loster, boiled and teriyaki
九節(jié)蝦                                           推薦食法：白灼、椒鹽、美極 基圍蝦                                         推薦食法：椒鹽、美極、白灼
Seven section shrimp                  Recomanded ediable method: boiled, spiced salt and delicious  Fried shrimp                    Recomanded ediable method:boiled, spiced salt and delicious
草蝦                                                                      推薦食法：椒鹽、美極、白灼 蝦菇皇                                         推薦食法：海水煮、椒鹽
Grass shrimp        Recomanded ediable method: spiced salt, delicious and boiled Mushroom fresh shrimp     Recomanded ediable method: boiled with sea water; spiced salt
賴尿蝦                                                             推薦食法：海水煮、椒鹽 
Lainiao shrimp     Recomanded ediable method: boiled with sea water; spiced salt 
貝類(lèi)  2 
Shellfish 2 
加拿大象拔蚌                                        推薦食法：刺身、翅湯 加州象拔蚌                                      推薦食法：刺身、翅湯
Cananda sautéed geoduck clam                       Recomanded ediable method: lobster sashimi; loster in shark's fin soup California sautéed geoduck clam              Recomanded ediable method: lobster sashimi; loster in shark's fin soup
大連鮮鮑（四頭）                                             推薦食法：翅湯浸、堂煲、醬燒、蔥油 大連鮮鮑（五頭）                                         推薦食法：翅湯浸、堂煲、醬燒、蔥油
Fresh abalone (four)                                        Recomanded ediable method: boiled with shark's fin soup, hot pot, braised with sauce     Fresh abalone (five)                                        Recomanded ediable method: boiled with shark's fin soup, hot pot, braised with sauce   
  臺(tái)灣鮮鮑（珍珠鮑）                             推薦食法：蒜茸粉絲蒸、豆辣蒸
 Taiwan frash abalone (pearl abalone)      Recomanded ediable method:  steamed with mashed garlic and mungbean noodle; steamed with spicy bean
響螺                                           推薦食法：原汁煮、冰鎮(zhèn)、翅湯浸 大海螺                                          推薦食法：原汁煮、冰鎮(zhèn)、翅湯浸
Sea whelk                                                          Recomanded ediable method: boiled with original juice, iced and boiled with shark's fin soup  Whelk                                                            Recomanded ediable method: boiled with original juice, iced and boiled with shark's fin soup 
油螺                                          推薦食法：醬爆、辣椒炒 貴妃蚌                                         推薦食法：蒜茸粉絲蒸、豉汁蒸
Winkle                                                               Recomanded ediable method: stir-fried; spicy-fried Highest ranking imperial concubine clam      Recomanded ediable method:  steamed with mashed garlic and mungbean noodle; steamed with black bean sauce
大元貝                                     推薦食法：炭燒、豉汁蒸、蒜茸粉絲蒸 蟶子王                                                    推薦食法：尖椒炒、豉汁蒸、蒜茸粉絲蒸
Scallop    Recomanded ediable method:  BBQ,  steamed with black bean sauce and steamed with mashed garlic and mungbean noodle  Razor clam      Recomanded ediable method:  fried with hot pepper, steamed with black bean sauce and steamed with mashed garlic and mungbean noodle
大海蟶                                       推薦食法：辣椒炒、豉汁蒸、蒜茸粉絲蒸 鴨嘴鮮                                            推薦食法：尖椒炒、姜蔥炒
Searazor clam                                                 Recomanded ediable method:  fried with hot pepper, steamed with black bean sauce and steamed with mashed garlic and mungbean noodle  Fresh duck bill                                   Recomanded ediable method:  fried with hot pepper; stir-fried with ginger and scallion
花甲王                                        推薦食法：冬瓜煮、辣炒、白灼 鳥(niǎo)貝                                           推薦食法：韭菜炒、蔥油、白灼
Soft-shelled turtle      Recomanded ediable method: boiled with winter melon, stir-fried and  boiled Torikai         Recomanded ediable method:  fried with chive, fried with scallion  
帶子                                              推薦食法：豉汁蒸、蒜茸粉絲蒸 生蠔                                         推薦食法：炭燒、姜蔥炒、砂煲焗
Sea tangle                            Recomanded ediable method:  steamed with mashed garlic and mungbean noodle; steamed with black bean sauce Oyster              Recomanded ediable method:     BBQ,  stir-fried with ginger and scallion,  baked in earthware pot
海瓜子                                           推薦食法：海水煮、辣炒 海膽皇                                          推薦食法：刺身、蒸蛋
Clam   Lainiao shrimp     Recomanded ediable method: boiled with sea water; stir-fried Sea urchin     Recomanded ediable method:    sashimi; steamed with egg
海膽                                               推薦食法：刺身、蒸蛋 文蛤                                                   推薦食法：煮湯、白灼、辣炒
Sea urchin     Recomanded ediable method:    sashimi; steamed with egg Clam    Recomanded ediable method: boiled with soup, boiled and stir-fried
白貝                                            推薦食法：冬瓜煮、白灼、辣炒 
White clam      Recomanded ediable method: boiled with winter melon, stir-fried and  boiled 
蟹類(lèi)  3 
Crayfish 3 
皇帝蟹                                              推薦食法：灣仔炒、姜蔥炒、清蒸、上湯焗、(殼蒸蛋) 霸王蟹                                        推薦食法：灣仔炒、姜蔥炒、清蒸、上湯焗、（殼蒸蛋）
Emperor crab                                                      Recomanded ediable method: Stir-fried with wanchai, stir-fried with ginger and scallion, steamed, baked with chicken soup (steamed egg shell) Overlord crab                                                      Recomanded ediable method: Stir-fried with wanchai, stir-fried with ginger and scallion, steamed, baked with chicken soup (steamed egg shell)
珍寶蟹                                      推薦食法：灣仔炒、姜蔥炒、清蒸、上湯焗、（殼蒸蛋） 膏蟹                                     推薦食法：原汁蒸、清蒸、姜蔥炒
Pearl crab                                                      Recomanded ediable method: stir-fried with wanchai, stir-fried with ginger and scallion, steamed, baked with chicken soup (steameded egg shell) Green crab      Recomanded ediable method: steamed with original  juice, steamed and stir-fried with ginger and scallion
大肉蟹                                            推薦食法：姜蔥炒、喱哩炒、清蒸 大紅蟹                                         推薦食法：姜蔥炒、原汁蒸、清蒸
Hardshell crab     Recomanded ediable method: stir-fried with ginger and scallion, fried with curry and steamed Red crab            Recomanded ediable method:stir-fried with ginger and scallion, steamed with original juice and steamed
蘭花蟹                                         推薦食法：姜蔥炒、清蒸 面包蟹                                                     推薦食法：姜蔥炒、上湯焗、（殼蒸蛋）
Marinated crab                                                   Recomanded ediable method: stir-fried with ginger and scallion and steamed   Bread crab                                                   Recomanded ediable method: stir-fried with ginger and scallion and baked with chicken soup (steameded egg shell)
老虎蟹                                         推薦食法：姜蔥炒、上湯焗、(殼蒸蛋) 大閘蟹                                        推薦食法：清蒸
Tiger crab     Recomanded ediable method: stir-fried with ginger and scallion and baked with chicken soup (steameded egg shell) Dazha crab                          Recomanded ediable method: steamed
魚(yú)類(lèi)  4 
Fish 4 
蘇眉魚(yú)                                                 推薦食法：清蒸、翅湯、古法起片蒸 老鼠斑                                               推薦食法：清蒸、翅湯、古法起片蒸
Sumei fish   Recomanded ediable method: steamed, steamed with shark's fin and traditional method of sliced steam Mouse grouper            Recomanded ediable method: steamed, steamed with shark's fin and traditional method of sliced steam
紅東星斑                                                  推薦食法：清蒸、翅湯、古法起片蒸 芝麻斑魚(yú)                                                   推薦食法：清蒸、翅湯、古法起片蒸
Hongdongxing grouper            Recomanded ediable method: steamed, steamed with shark's fin and traditional method of sliced steam Sesame grouper            Recomanded ediable method: steamed, steamed with shark's fin and traditional method of sliced steam
石斑魚(yú)                                                  推薦食法：清蒸、翅湯、古法起片蒸 青斑魚(yú)                                                   推薦食法：清蒸、翅湯、臘八豆蒸
Grouper            Recomanded ediable method: steamed, steamed with shark's fin and traditional method of sliced steam Blue stain grouper  Recomanded ediable method: steamed, steamed with shark's fin and steamed with fermented soy bean
海底雞魚(yú)                                                  推薦食法：清蒸、老干媽蒸、臘八豆蒸 紅玫瑰                                                                  推薦食法：豉汁蒸、紅燒、青椒煮
Sea poraprstipoma        Recomanded ediable method: steamed, steamed with chili sauce and steamed with fermented soy bean Red rose     Recomanded ediable method: steamed with black bean sauce,brised in brown sauce and steamed with green pepper
多寶魚(yú)                                              推薦食法：清蒸、翅湯、紅燒、堂煎 淡水蘇眉                                              推薦食法：清蒸、翅湯
Turbot                                                               Recomanded ediable method: steamed with black bean sauce,brised in brown sauce and pan-fried Fresh water sumei                                            Recomanded ediable method: steamed, steamed with shark's fin
大筍殼魚(yú)                                             推薦食法：豉汁蒸、冬菜蒸、燉湯 巴魚(yú)                                                             推薦食法：燉湯、胡椒煮、大連燜
Fish and with bamboo shoot    Recomanded ediable method: steamed with black bean sauce,steamed with preserved vegetable and stew      "Ba fish           Recomanded ediable method: stew,steamed with pepper
and braised        "
石頭魚(yú)                                             推薦食法：清蒸、紅燒、翅湯 桂魚(yú)                                            推薦食法：清蒸、紅燒、青椒煮
Stone fish   Recomanded ediable method: steamed, brised in brown sauce and steamed with shark's fin Mandarin fish                        Recomanded ediable method: steamed, brised in brown sauce and steamed with green pepper
鱘龍魚(yú)                                              推薦食法：清蒸、紅燒、青椒煮 大龍躉魚(yú)                                              推薦食法：冬菜蒸、豉汁蒸、紅燒、翅湯
Sturgeon   Recomanded ediable method: steamed,brised in brown sauce and steamed with green pepper Serranidae        Recomanded ediable method: steamed with preserved vegetable steamed with black bean sauce, brised in brown sauce and steamed with shark's fin   
花錦鱔                                            推薦食法：干燜、紅燒 油鱔                                                 推薦食法：椒鹽
Marbled eel       Recomanded ediable method: braised and brised in brown sauce Eel with hot oil   Recomanded ediable method:  stir-fried with salt & pepper    
老板魚(yú)                                          推薦食法：清蒸、醬椒蒸 海鰻                                        推薦食法：豉汁蒸、臘八豆蒸、紅繞
Skate Wing     Recomanded ediable method: steamed and steamed with brown sauce and pepper Conger:   Recomanded ediable method:steamed with black bean sauce, steamed with fermented soy bean and brised in brown sauce  
大羅非魚(yú)                                            推薦食法：刺身、翅湯灼 白鱔                                                   推薦食法：豉汁盤(pán)龍、紅燒
Tilapia   Recomanded ediable method:sashimi and boiled with shark's fin   Eel   Recomanded ediable method:  steamed with black bean sauce and brised in brown sauce      
鮰頭魚(yú)                                           推薦食法：青椒煮、清蒸、豆辣蒸 翹嘴魚(yú)                                          推薦食法：清蒸、臘八豆蒸
Catfish           Recomanded ediable method: boiled with green pepper, steamed and steamed with spicy bean Topmouth culter       Recomanded ediable method: steamed and steamed with fermented soy bean
黑瓜子魚(yú)                                        推薦食法：清蒸、紅燒、青椒煮 　沙尖魚(yú)                                            推薦食法：椒鹽、美極
Black nibbler  Recomanded ediable method: steamed, brised in brown sauce and steamed with green pepper  Kisu fish        Recomanded ediable method:  stir-fried with salt & pepper      and delicious
九肚魚(yú)                                             推薦食法：椒鹽、美極 大黃花魚(yú)                                           推薦食法：干燒、香煎、剁椒蒸、大連燜
Harpodon nehereus   Recomanded ediable method:  stir-fried with salt & pepper      and delicious        Yellow croaker  Recomanded ediable method:  boiled, fried, steamed with Chopped Chili Pepper and braised    
其它類(lèi) 5 
Others 5 
大連活海腸                                        推薦食法：串燒、韭菜炒 大連活海參                                      推薦食法：刺身、紅燒、蔥燒
Dalian sea worm    Recomanded ediable method: shashlik and fried with chive Sea cucumber     Recomanded ediable method: sashimi, brised in brown sauce  and brised with scallion
大鮮魷                                              推薦食法：XO醬炒、辣炒、蒜茸蒸、白灼 深海大墨魚(yú)                                       推薦食法：XO醬炒、辣炒、蒜茸蒸、白灼
Squid    Recomanded ediable method:  brised in XO and brown sauce, sautéed spiy, steamed with mashed garlic and boiled  Sea cuttle fish   Recomanded ediable method:  brised in XO and brown sauce, sautéed spiy, steamed with mashed garlic and boiled
鱷魚(yú)龜                                         推薦食法：清燉、紅燒、干鍋 野生龜                                            推薦食法：清燉、紅燒、干鍋
Alligator snapping turtle    Recomanded ediable method: steamed, brised in brown sauce  and griddle cooked  Wild turtle:       Recomanded ediable method: steamed, brised in brown sauce  and griddle cooked
大海龜                                            推薦食法：清燉、紅燒、干鍋 墨魚(yú)仔                                          推薦食法：XO醬炒、干燒、白灼
Sea turtle        Recomanded ediable method: steamed, brised in brown sauce  and griddle cooked  Cuttle fish    Recomanded ediable method:   brised in XO and brown sauce,fried and boiled  
野生水魚(yú)                                         推薦食法：紅燒、清燉、荷香蒸 
Wild soft-shelled turtle                                 Recomanded ediable method:  brised in brown sauce, steamed and steamed with lotus leaves  
注：翅湯每位15元 
Note:  shark's fin: 15 Yuan /Person 

武漢翻譯公司

2013.6.28