名廚名菜：中英對照

梅花蝦片/PlumBlossomPrawn

百合炒鮮貝/FriedScallopwighLily

菜心獅子頭/PorkBallwithCabbageHeart

粉蒸排骨/SteamedRibwithRicePowder

荔枝魷魚/LitchiShapedSquid

宮保雞丁/DicedChickenwithPaprikas

紅油肚丁/Pig-TripeinSpicyOil

蒜球干貝/GarlicBallwithScallop

鳳凰如意卷/JadeShapedMeatRoll

富烷珊鰻/WaterEelinWaterLilyLeaf

涼攔腰片/Pig-KidneySalad

豆腐丸子/Dou-FuBall

梅干菜扣肉/Pig-BellywithPickledVegetable

豆瓣鯉魚/StewedCarpwithHotBeanSauce

香蕉明蝦卷/PrawnRollwithBanana

瑤柱芥菜/MustardGreenwithScallop

南瓜蒸雞/SteamedPumpkinwithChicken

生煎明雞/FryDiredPrawn

椒鹽排骨/FriedRibswithSpicedSalt

鍋貼魚片/FriedSlicedfishonToast

干燒明嚇/BroiledPrawnwithChilliSauce

山東燒雞/ShandongRoastChicken

魚香肉絲/ShreddedPorkwithGarlicSauce

炒木須肉/OmeletwithShreddedPork

月母雞湯/MaidenmoonChickenSoup

干煸牛肉絲/ShreddedBeefSauteSichuanStyle

熊掌豆腐/Bear'sPawDou-fu

京醬肉絲/PorkFilletinChilliSauce

雪菜冬筍肉絲/ShreddedMeatwithSaltedCabbageandBambooShoot

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家常牛肉絲/FryBeefFilletwithSpicySauce