云譯翻譯公司
翻譯公司帶你學雙語知識:國外流行的“中餐”,很多中國人根本不認識1. Crab Rangoons Crab Rangoons consist of stuffed crab puffs filled with cream cheese then dipped in sweet and sour, plum or duck sauce. It is usually served as an appetizer in most US restaurants. The deep-friend chicken dish is believed to be associated with Tsung-tang Tso, a Chinese statesman and military leader in the late 1800s. Actually, it was invented by Changkuei Peng, a Taiwanese chef who created the dish in 1955 for US Naval Admiral Arthur W. Radford. Fortune Cookies are popular in western Chinese restaurants as after-meal desserts. Despite their popularity, restaurants in China and Hong Kong certainly don't serve fortune cookies as sweets after finishing their meal. Chop Suey consists of bamboo shoots, bean sprouts, mushrooms and cabbage with a choice of chicken, prawns or beef. Chinese takeaways created Chop Suey to make the best profit of the leftover food of the day. The egg roll is a bigger version of the spring roll. The roll has a thick wrapper that's made with wheat and egg and stuffed with meat and vegetables. Egg rolls in Asian countries are snacks that are purely made of egg and sugar. Deep fried prawn crackers are made from starch and prawn flavorings. Contrary to popular belief, the origin of prawn crackers is actually Indonesia. This dish is Stir-fried beef with broccoli in brown sauce. Chinese people cannot find gai-lan in western countries and therefore use broccoli instead and created this dish. The pork dish is made from ketchup, sugar, pineapple juice and soy sauce. Sweet and Sour dishes did not originate from China but were more likely created from a Cantonese dish and then adapted for westerners' taste buds. Prawn toast consists of deep fried triangle toasts coated with shrimp paste and sesame on top. It is often seen on the menu as a Dim Sum dish but sesame toast has never been seen served as Dim Sum in Cantonese cuisine. |
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