点心糕点中英文对照.docx

点心/糕点中英文对照英语学习2010-05-24 22:40:31阅读249评论0字号：大中小订阅Shrimp Dumpling：A delicate steamed dumpling with whole or chopped-up shrimp filling and thin wheat starch skin.虾饺：精致的蒸点，用小麦粉薄皮包住整只或剁碎的虾。Chiu-chao style dumplings：it contains peanuts, garlic, chives, pork, dried shrimp, Chinese mushrooms in a thick dumpling wrapper made from glutinous rice flour or Tang flour. It is usually served with a small dish of chili oil.潮州粉果：用糯米粉或面粉制成的厚皮包裹住花生，蒜，葱，猪肉，虾干，香菇。通常配小碟辣椒油。Shaomai: Small steamed dumplings with either pork, prawns or both inside a thin wheat flour wrapper. Usually topped off with crab roe and mushroom.烧麦：小型蒸包点，用薄麦皮包着猪肉或虾肉或两者。通常顶上点缀蟹仔和香菇。Salt-water (i.e. savoury) dumpling: deep fried oval-shaped dumpling made with rice-flour and filled with pork and chopped vegetables. The rice-flour surrounding is sweet and sticky, while the inside is slightly salty.咸水饺或咸水角：油炸的椭圆形包点，用米粉包猪肉和剁碎的蔬菜做成。外面的米粉是甜而粘的，里面却有点咸。CantoneseBarbecued pork bun: the most popular bun with a Cantonese barbecued pork filling. It can be either steamed to be fluffy and white or baked with a lightsugar glazeto produce a smooth golden-brown crust. Although visually similar to other types of steamed baozi, the dough of steamed cha siu bau is unique since it makes use of both yeast and baking powder as leavening. This unique mix of leavening gives the dough of cha siu bau the texture of a slightly dense, but fine soft bread. Encased in the center of the bun (bau), there is tender, sweet, slow-roasted pork tenderloin called char siu. The char siu is diced, and then mixed into a syrupy mixture of oyster sauce, hoisin sauce, roasted sesame seed oil, rice vinegar, shaoxing wine or dry sherry, soy sauce, sugar and cornstarch.叉烧包：用广东叉烧作馅的最常见的包。可以蒸得白而松软，也可以加少许糖衣烘焙成光滑的金黄色外皮。尽管外表看上去跟其它蒸的包子相似，但蒸叉烧包的面团是独特的，因为它用了两种发物：酵母和发酵粉。这种特殊的混合发物使叉烧包的面吃起来有点嚼劲，又细软松化。在包的中心装的是软，甜，慢烤而成的猪嫩肉，即叉烧。叉烧被切成丁，混入用蚝油，海鲜酱，香麻油，米醋，绍兴酒或干雪利酒，酱油，糖和玉米淀粉调成的甜浆中。Small cage-steamed bun: These dumplings are filled with meat or seafood and are famous for their flavor and rich broth inside. These dumplings are originally Shanghainese so they are not considered traditional Cantonese dim sum. They are typically sold with pork as a filling.小笼包：这种包点用肉或海鲜作馅，以其风味和里面丰富的汤汁而闻名。这种包点源自上海，所以他们不算是传统的广东点心。一般售卖的小笼包是猪肉作馅的。Rice noodle rolls: These are wide rice noodles that are steamed and then rolled. They are often filled with different types of meats or vegetables inside but can be served without any filling. Popular fillings include beef,dough fritter, shrimp, and barbecued pork. Often topped with a sweetened soy sauce.肠粉：是用蒸的一大片米粉卷成的。他们往往被填入各种各样的肉或蔬菜，也可以什么都不放。常用的填料包括牛肉，油条，虾，和叉烧。一般会浇上甜酱油。Phoenix talons: These are chicken feet, deep fried, boiled, marinated in ablack bean sauceand then steamed. This results in a texture that is light and fluffy (due to the frying), while moist and tender. Fung zau are typically dark red in color. One may also sometimes find plain steamed chicken feet served with a vinegar dipping sauce. This version is known as White Cloud Phoenix Talons凤爪：就是鸡脚，经油炸、煮、用豆辨酱腌制后再蒸。以此带来清爽而松软的口感（因为炸过），同时多汁且嫩。深红色是凤爪的代表色。有时也会找到简单的蒸鸡脚配醋蘸碟。这种鸡脚就是熟知的：白云凤爪。Steamed meatball: Finely-ground beef is shaped into balls and then steamed withpreserved orange peeland served on top of a thin bean-curd skin.牛肉球：把绞细的牛肉制成球状，然后与陈皮一起蒸，上碟时盖上薄豆腐皮。Spare ribs:It is typically steamed with fermented black beans and sometimes sliced chilli.排骨：经典的蒸法是用豆鼓（douchi），有时也会用辣椒圈，Lotus leaf rice or Glutinous rice chicken: is a kind of rice dumpling. Glutinous rice is wrapped in a lotus leaf into a triangular or rectangular shape. It contains egg yolk, dried scallop, mushroom, water chestnut and meat (usually pork and chicken). These ingredients are steamed with the rice and although the leaf is not eaten, its flavour is infused during the steaming. A similar but lighter variant is known as Pearl Chicken.糯米鸡：是一种米饭包点。用荷叶把糯米包成三角形或矩形。里面包含蛋黄，干贝，香菇，马蹄和肉（主要是猪肉和鸡肉）。这些配料与米一起蒸，荷叶不可吃但它的香味在蒸的过程中渗入米里。一种类似的小版本就是熟知的“珍珠鸡”。Taro dumpling: This is made with mashed taro, stuffed with diced shiitake mushrooms, shrimp and pork, deep-fried in crispy batter.芋角：用芋泥制成，塞满香菇粒，虾和猪肉，外面是油炸的松脆面衣。Spring roll: a roll consisting of various types of vegetablessuch as sliced carrot, cabbage, mushroom and wood ear fungusand sometimes meat are rolled inside a thin flour skin and deep fried.春卷：用薄面皮包裹多种蔬菜的卷如胡萝卜丝，白菜，香菇和木耳有时包肉，然后油炸。Tofu skin roll: a roll made ofdried tofu skin. Some ingredients include bamboo shoot, small carrots, tofu, scallions, sesame oil, bean sprouts. Thesteamed tofu skin rollsoften contain bamboo shoots.腐皮卷或豆腐卷：用腐竹做成的卷。配料包括竹笋，胡萝卜丝，豆腐，葱，芝麻油，豆芽。鲜竹卷通常包含竹笋。Turnip cake: cakes are made from mashed daikon radish mixed with bits of dried shrimp and pork sausage that are steamed and then cut into slices and pan-fried.萝卜糕：用白萝卜泥混合一点虾干和猪肉肠蒸成的糕，切成片后再用锅煎。Taro cake: is a cake made from the vegetable taro. It is denser in texture than radish cakes. It is cut into square-shaped slices and pan-fried before serving. Other ingredients often include pork and Chinese black mushroom, or even Chinese sausages. It is usually topped with chopped scallions.芋头糕：用芋头做成的糕。在口感上比萝卜糕更韧。切成方形片状，上碟前再用锅煎。其它配料通常包括猪肉和香菇，甚至香肠。一般会洒上葱花。Water chestnut cake: cakes made of water chestnut. It is mostly see-through and clear.马蹄糕：用马蹄做成的糕。通常是透明的。Thousand-layer cake, a dim sum dessert made up of many layers of sweet egg dough.千层糕：一种甜点心用多层甜蛋面制成。Egg tart: composed of a base made from either a flaky puff pastry type dough or a type of non-flaky cookie dough with an egg custard filling, which is then baked. Some high class restaurants put birds nest on top of the custard.蛋挞：由千层酥底托或饼托和蛋奶羹填料组成，然后烘焙。一些高级餐馆把燕窝放在奶羹的顶部。Sesame Seed Balls: is a type of fried Chinese pastry made from glutinous rice flour. The pastry is coated with sesame seeds on the outside and is crisp and chewy. Inside the pastry is a large hollow, caused by the expansion of the dough. The hollow of the pastry is filled with a filling usually consisting oflotus paste, or alternatively sweet black bean paste, or less commonlyred bean paste. Depending on the region and cultural area, jian dui are known as matuan in northern China, ma yuan in northeast China, and jen dai in Hainan.煎堆：是用糯米粉做的油炸中式糕点。外面裹满芝麻，脆而糯。里面由于米团膨胀而形成中空。这个中空部分会被填入馅料，常见的是莲容，或豆沙，或较少见的红豆沙。依据地域和文化区域，煎堆在中国北方叫麻团，在中国东北方叫麻圆，在海南叫珍袋。Tofu pudding: A dessert consisting of silky tofu served with a sweet ginger-flavored syrup.豆花或豆腐花：一种用细滑的豆腐配姜味糖汁而成的甜点。Mango pudding: A sweet, rich mango-flavoured pudding usually with large chunks of fresh mango; often served with a topping ofevaporated milk.芒果布甸：一种甜的，有浓郁芒果味的布甸，常含有大块鲜芒果，常常浇上炼乳食用。Sweet cream buns: Steamed buns with milk custard filling.奶皇包：蛋奶糊馅蒸包。Malay Steamed Sponge Cake: A very soft steamed sponge cake flavoured with molasses.马拉糕：一种非常软的加入糖浆的海绵蒸糕。Almond biscuits(also calledalmond cakeoralmond cookie) are small with no filling by default. It is also crunchy, sometimes crumbling on first bite.杏仁饼小而无馅。也很松化，有时第一口会掉渣。Banana roll：is soft and made with glutinous rice. Each roll is a vanilla flavored circular tube, slightly bigger than an adult sized index finger, thus resembling banana. Ingredients may vary a little depending on where it is purchased. Sometimes it may have a cinnamon swirl filling. Other times it may have a filling that consists of simply a very ripe banana diced fine. While other times, the more traditional red bean paste may be used.香蕉卷：是软的，用糯米做成。每个卷就是一个香草味圆形软管，比成人的食指略大，因此很像香蕉。各处出售的香蕉卷配料有些许不同。有时旋入肉桂。有时仅仅加入熟香蕉丁。有时会用更传统的红豆沙。Beef bunhas a ground beef filling, sometimes include pieces of onions.牛肉包是用绞碎牛肉作馅，有时含有洋葱。Thecocktail bun, is a type of bun stuffed with a filling made of unsold buns, sugar, and shredded coconut. At the time, the proprietors of bakeries found aversion to the wasteful disposal of unsold, but nonetheless edible, buns. As a solution to this problem, the cost-saving cocktail bun was formulated. This hodgepodge of ingredients likened it to the bakery counterpart of alcoholic cocktails, thus deriving its name. The shiny golden-brown exterior color comes from a combination of a lightegg washand/or sugar glaze. The chewy interior is bread-like with the coconut filling. Each bun is approximately 6 to 8 inches long and 2 to 3 inches high in the shape of a small baguette.鸡尾包，一种用卖剩的包、糖和椰蓉作馅的包。曾几何时，面包房东主发现白白地扔掉没卖完但仍可食用的包很浪费。为解决这个问题，而发明了这种节约成本的鸡尾包。这种大杂烩似的配料就像面包房的鸡尾酒，因此而得名。表皮发亮的金棕色源于少许蛋浆和/或糖衣。有嚼头的芯像面包，里面是椰蓉馅。每个包大约6-8英吋长，2-3英吋高，形状像小法包。Cream bun：The bun has either butter cream or whipped cream filling down the middle with coconut sprinkles on the outside. Variations of it include the Cream Horn, a pastry in a spiral shape, much like a horn, filled with cream.奶油包，是用奶油或忌廉填在中间，再洒上椰丝的包。创新的做法包括：奶油角像号角一样的螺旋形糕点，用奶油填充。Curry beef triangleis shaped in a half-moon crescent. It has curry beef filling in the center and is also crunchy. The outer shell is thick and flaky.咖喱角是半月形的。中间是咖喱牛肉馅，很松脆。外面的壳厚而酥。Ham and egg buncontains a sheet of egg and ham.火腿鸡蛋包含有一片鸡蛋和火腿。Mooncakesare Chinese pastries traditionally eaten during the Mid-Autumn Festival / Zhongqiu Festival. The festival is for lunar worship andmoon watching.Typical mooncakes are round or rectangular pastries, measuring about 10 cm in diameter and 4-5 cm thick. A thick filling usually made from lotus seed paste is surrounded by a relatively thin (2-3 mm) crust and may contain yolks from salted duck eggs.月饼是在中秋节食用的中国传统糕点。这个节日是用来拜月和赏月的。典型的月饼是圆型或方形。直径约10厘米，高约4-5厘米。通常用薄皮（2-3毫米）包裹多油厚实的莲蓉馅，并会包含咸鸭蛋黄。Glutinous rice ballis dusted with dried coconut on the outside. The outer layer is made of a rice flour dough and the inside is typically filled with a sweet filling. The most common fillings are: sugar with coconut and crumbled peanuts, red bean paste, and black sesame seed paste.糯米糍：表面粘满椰碎。外层用米粉团制成，里面一般包上甜的馅料。最常见的馅料是：糖、椰蓉和花生碎，红豆沙，黑芝麻糊。Paper wrapped cake：Spongy and light, these are plain chiffon cakes wrapped in paper. In essence, it is a chiffon cake baked in a paper cup.纸包蛋糕：松而轻，就是用纸包住的纯雪纺蛋糕。其实，是把雪纺蛋糕放在纸杯中烘烤而成的。Chiffon cakeis a very lightcakemade withvegetable oil,eggs,sugar,flour,baking powder, and flavorings. In contrast tobutter, the traditional fat used in cake making, it is difficult to beat air into oil, so chiffon cakes, likeangel cakesand other foam cakes, achieve a fluffy texture by beating egg whites until stiff, and folding them into the cake batter before baking.雪纺蛋糕是一种很轻的蛋糕，用植物油，蛋，糖，面粉，发酵粉和香料制成。制作蛋糕的传统油脂黄油，很难把空气打入油中，与此不同的是，像天使蛋糕或其它泡沫蛋糕一样的雪纺蛋糕，通过搅打蛋清使其发泡，然后于烘焙前拌入面糊中，就可以得到蓬松的质感。peanut butter bun：The bun has layers of peanut butter fillings, sometimes with light sprinkles of sugar mixed with the peanut butter for extra flavor.花生酱包：有几层花生酱作馅的包，有时为了额外的口味会在花生酱中混入少许糖。Pineapple Bun: This bun does not contain pineapples, but derived its name from the pineapple-like appearance of the top which is a tender crispy, sweet, golden crust. The pineapple bun can be filledwith custard and red bean paste.菠萝包：这种包不含菠萝，它的名字取自“菠萝状”的外表，上面是甜而松脆的金色酥皮。菠萝包可以填入蛋奶糊和红豆沙。Pineapple tarts: A round or rectangular block shapedshortcrustpastry filled with pineapple jam.凤梨酥：菠萝酱作馅的圆形或矩形酥饼。Sausage bunisessentially the equivalentof the American hot dog.肠仔包基本上等同于美国的热狗。Sachimais a sweet snack. It mainly consists of flour, butter, androck sugarorrock candy.萨其马是一种甜零食。主要含有面粉，黄油，冰糖。White sugar sponge cake(also calledwhite sugar cakeandwhite sugar pastry) is made from rice flour, white sugar, water, yeast, and baking powder. It is usually purchased as an individual triangular piece or a mini square. The cake is spongy and soft, and sometimes has a slightly sour taste due to the fermentation of the batter before cooking. Like most Chinese cakes it is steamed, giving it a moist, soft, fluffy texture. If left exposed to the air, it hardens quickly. If made from brown rice flower and brown sugar it is called abrown sugar sponge cake.白糖糕：用米粉，白糖，水，酵母和发酵粉制成。通常是切成三角形或小方块形出售。这种糕松而软，有时带有一点酸味，因此烹制前粉团发酵造成的。像大多数中式糕一样，它是蒸熟的，带着润，软，松的口感。如果暴露在空气中，它会很快变硬。如果是用红米粉和红糖做的，则叫做红糖糕。Asweetheart cakeorwife cakeis a traditional Chinese pastry with flaky and thin skin made with winter melon, almond paste, sesame and pork lard, spiced withfive spice powder(Chinese spice blend of fennel seed, star anise, licorice root and cloves).老婆饼：是传统中式糕点，表皮酥而薄，内含冬瓜蓉，杏仁糊，芝麻和猪油，用五香粉（茴香子，八角，甘草和丁香等混合调料）调味。Lotus seed bun：Steamed buns with lotus seed paste filling.莲蓉包：莲蓉馅蒸包。Marry girl cake：It is considered one of the more ceremonial cakes used as gifts in the traditionalChinese weddingceremony, hence the name. The internal base of the cake may consist oflotus seed paste.嫁女饼：传统中式婚礼