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Typical Chinese Dishes

Updated:2008-06-04 18:25 | Source:

Shandong Cuisine

葱烧海参(cōng shāo hǎi shēn)Braised Sea Cucumber with Scallion

乌鱼蛋汤(wū yú dàn tāng)Cuttlefish Roe Soup

豉汁蒸扇贝(chǐ zhī zhēng shàn bèi)Steamed Scallop in Shell with Black Bean Sauce

蚝油扇贝(háo yóu shàn bèi)Sautéed Scallop with Oyster Sauce

Fujian Cuisine

佛跳墙(fó tiào qiáng)Buddha Jumping over the Wall

鸡汤氽海蚌(jī tāng tǔn hǎi bàng)Braised Sea Clam with Chicken Soup

卤味八珍(lǔ wèi bā zhēn)Braised Food with Chop Suey

安溪茶香虾(ān xī chá xiāng xiā)Anxi Shrimp with Tea Flavor

Zhejiang Cuisine

红煨甲鱼(hōng wēi jiǎ yú)Stewed Soft-shelled Turtle with Soy Sauce

梅菜蒸肉(méi cài zhēng ròu)Steamed Pork with Mustard Leaf

笋干老鸭煲(sǔn gān lǎo yā bǎo)Stewed Duck with Bamboo Shoot

干菜焖肉(gān cài mēn ròu)Stewed Meat with Dried Vegetable

Jiangsu Cuisine

罐焖牛肉(guàn mēn níu ròu)Pot Roast Beef

梅菜扣肉(mēi cài kòu ròu)Steamed Pork with Preserved Vegetables

干锅手撕鸡(gān guō shǒu sī jī)Shredded Chicken in Flavor Pot

赛螃蟹(sài pang xiè)Imitation Crab (Crab meat style egg)

Anhui Cuisine

黄山臭桂鱼(huáng shān chòu guì yú)Huangshan Smelly Mandarin Fish

臭鳜鱼(chòu jué yú)Smelly Mandarin Fish

芋头排骨(yù tóu pái gǔ)Stewed Chop with Taro

Shanghai Cuisine

糖醋小排(táng cù xiǎo pái)Fried Sweet and Sour Pork Ribs

毛蟹炒年糕(máo xiè chǎo nián gāo)Fried Crab with Rice Cake

蟹粉豆腐(xiè fěn dòu fǔ)Fried Bean Curd with Crab Powder

龙井茶香鸡(lóng jǐng chá xiāng jī)Stewed Chicken with Longjing Flavor

Shanxi Cuisine

酥骨鱼(sū gǔ yú)Crisp Bone Fish

纸包豆腐(zhǐ bāo dòu fǔ)Bean Curd Folded in Paper

老醋焖活鱼(lǎo cù mēn huó yú)Stewed Live Fish with Vinegar

酸汤羊肉(suān tāng yáng ròu)Stewed Mutton in Sour Soup

Huaiyang Cuisine

核桃酪(hé táo lào)Walnut Cheese

大煮干丝(dà zhǔ gān sī)Braised Dried Bean Curd Shreds with Vegetables

松鼠桂鱼(sōng shǔ guì yú)Sweet and Sour mandarin fish in Squirrel Shape

话梅排骨(huà méi pái gǔ)Stewed Spareribs with Plum

Chaozhou Cuisine

酥皮扇贝(sū pí shàn bèi)Scallops with Crisp Skin

芙蓉炒海鲜(fú róng chǎo hǎi xiān)Fried Seafood with Lotus

秘制榴莲酥(mì zhì líu lián sū)Special Durian Shortbread

泡椒牛蛙(pào jiāo níu wā)Sir-fried Bullfrog with Green Pepper

Muslim Cuisine

鸡茸鱼翅(jī róng yú chì)Braised Shark Fin with Sliced Chicken

羊头沙锅(yáng tóu shā guō)Stewed Sheep Head with Sauce in Casserole

芫爆散丹 (yuán bào sǎn dān) Stewed Sheep Belly

它似蜜(tā sì mì)Fried Sheep Fillet Slice

Minority Groups

过桥米线(guò qiáo mǐ xiàn)Crosses the Bridge Rice-flour Noodle

焦叶烤鱼(jiāo yè kǎo yú)Roast Fish Packed in Leaves

竹筒米酒(zhú tǒng mǐ jǐu)Rice Wine in Bamboo Tube

干煸茶树菇(gān biān chá shù gū)Sauteed Mushroom

Seafood

酱爆香螺(jiàng bào xiāng luó)Quick-fried Snail with Soy Sauce

精品涮鲍鱼(jīng pǐn shuàn bào yú)Top-class Rinse Abalone

鲍汁百灵菇(bào zhī bǎi líng gū)White Mushroom Stewed in Abalone Sauce

蚝油扇贝(háo yóu shàn bèi)Fried Scallop with Oyster Sauce

Special Cuisine

椰盅海鲜汤(yē zhōng hǎi xiān tāng)Seafood Soup in Coconut Skin

红酒焖牛肉(hóng jǐu mēn níu ròu)Stewed Beef with Red Wine

虾酱豆腐(xiā jiàng dòu fu)Braised Bean Curd with Shrimp Sauce

酒香坛子肉(jǐu xiāng tán zi ròu)Stewed Pork in Crock with Wine Flavor

Other Restaurants

清酒鹅肝(qīng jǐu é gān)Goose Liver Dipped in Sake

神户牛肉卷(shéng hù níu ròu juǎn)Kobe Beef Rolls

宫保虾球(gōng bǎo xiā qíu)Stir-fried Shrimp Balls with Chili and Peanuts

香芋扣肉(xiāng yù kòu ròu)Pork with Taro

(Source: http://www.travelchinaguide.com/cityguides/beijing/dinning/suggest.htm)

Editor : Zhu Jia

Opening ceremony of Beijing Olympics