中國菜譜翻譯

山兔（茶油燜、燉湯、紅燒）ShanTu (tea stewing, double-boil soup, red-roast)

山羊（玉竹扣、紅燒、白切）Goats (jade bamboo buckles, braise in soy sauce, white cut)

山樟（紅燒、爆炒） Mountain braise in soy sauce, stir) (dehydroisophytol,

土雞（白切、麻油、燉湯、鹽焗）Native (white slice, sesame oil, double-boil soup, &salted)

山雞（燉湯、紅燜）Pheasant (double-boil soup, GongMen)

溪魚（醬油水、幹蒸、椒鹽） Creek fish (soy sauce water, dry evaporate, salt-pepper)

溪蝦（椒鹽、醬油水） Creek shrimp (salt &pepper, soy sauce water)

水庫甲魚（幹蒸、燉湯） Reservoir turtle (dry evaporate, double-boil soup)

河鰻（幹蒸、清蒸、煲湯） River eel (dry evaporate, steamed soup),

白鯽魚（燜蘿蔔、燉湯、醬油水）White carp (stewing turnip, double-boil soup, soy sauce water)

黃鱔（紅燜、幹燒） HuangShan (GongMen, dry heating)

黃娃魚（燜蘿蔔幹、醬油水）Yellow Eva fish (stewing dried turnip, soy sauce water)

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