涮羊肉的英文？Instant-boiled mutton is one of our best specialties.涮羊肉是我们餐馆最好的特色菜之一 -- 餐饮服务英语100句 不是“刷羊肉”哦，那么，涮羊肉的英文？一起来了解一下吧。
1. (Chinese Mongolian hotpot)
Shuan yang rou, or Mongolian hot pot as it is often known in the West, is a very popular Chinese dish, especially in Beijing, and is primarily eaten in winter, when cold winds blow down from Mongolia. It particularly popular for Chinese New Year. Yang rou is Mandarin for lamb, the favored meat for this dish. Shuan can be roughly translated as "to swish."
2. Hot pot (Chinese: 火锅; pinyin: huǒ guō), less commonly Chinese fondue or steamboat, refers to several East Asian varieties of stew, consisting of a simmering metal pot of stock at the center of the dining table. While the hot pot is kept simmering, ingredients are placed into the pot and are cooked at the table. Typical hot pot dishes include thinly sliced meat, leafy vegetables, mushrooms, wontons, egg dumplings, and seafood. The cooked food is usually eaten with a dipping sauce. In many areas, hot pot meals are often eaten in the winter.
History
The Chinese hot pot boasts a history of more than 1000 years.[1] While often called "Mongolian hot pot"[2], it is unclear if the dish actually originates in Mongolia. Mongol warriors had been known to cook with their helmets, which they used to boil food[citation needed], but due to the complexity and specialization of the utensils and the method of eating it, hot pot cooking is much better suited to a sedentary culture. A nomadic household will avoid such highly specialized tools, to save volume and weight during migration. Both the preparation method and the required equipment are unknown in the cuisine of Mongolia of today.
Hot pot cooking seems to have spread to northern China during the Tang Dynasty (A.D. 618-906).[1] In time, regional variations developed with different ingredients such as seafood. By the Qing Dynasty, the hot pot became popular throughout most of China. Today in many modern homes, particularly in the big cities, the traditional coal-heated steamboat or hot pot has been replaced by electric, gas or induction cooker versions.
Because hot pot styles change so much from region to region, many different ingredients are used.
Cooking method
Hot pot with grill surrounding itFrozen meat is sliced deli-thin to prepare it for hot pot cooking. Slicing frozen meat this way causes it to roll up during cooking, and it is often presented as such. Meats used include lamb, beef, chicken, duck, mutton and others. The cooking pot is often sunk into the table and fueled by propane, or alternatively is above the table and fueled by a portable butane gas stove or hot coals. Meat or vegetables are loaded individually into the hot cooking broth by chopsticks, and cooking time is brief. Meat often only takes 15 to 30 seconds to cook.
There are often disagreements between different styles of hot pot enthusiasts. Some like to place items into the hot pot at a relaxed, leisurely pace, enjoying the cooking process, while others prefer to throw everything in at once and wait for the hotpot to return to a boil.
3. Shuan Yang Rou
In Beijing, an international city in China, you can find many kinds of cuisines around the world, while, Shuan Yang Rou, instant-boiled mutton slices, is one of the finger-countable local flavors. After I first tried it when I came to Beijing ten years ago, it becomes one of my regular dining-outs. Outsiders often mix it up with hot pot, a flavor originated from Chongqing, a municipality in the southwest of China, whose pot contains thick soup, hot and spicy, while the pot of Shuan Yang Rou contains only clear water, and every taste is in a dish of special sesame jam, which is usually the top secret of a restaurant, since it can lure fussy goers far away. You fetch a piece of mutton, usually transported from the grassland of Inner Mongolia, with chopsticks, and put it into the boiling water for a little while, then, get it out and put it into the dish of sesame jam, and it is ready to serve. The action, Shuan in the clear water, is quite easy to learn, and people put a different meaning to this little verb, cheated or befooled, i.e., you are asked to do something but finally you get nothing reward at all.
涮羊肉
[instant-boiled mutton] 把切薄的羊肉片放到开水里烫一下就取出来蘸佐料吃
instant-boiled slices of mutton;or
dip-boiled mutton
1. 北京的美食（中英文）？
Meat:
Peking Duck (北京烤鸭)
Hot and Sour Soup (酸辣汤)
Peking Barbecue (烤肉/北京烤肉)
Mutton Hot pot (涮羊肉)
Sweetened Vinegar Spareribs (糖醋排骨)
Stir Fried Tomatoes with Scrambled Eggs (西红柿炒鸡蛋 xīhóngshì chǎo jīdàn)
Sweet Stir Fried Mutton/Lamb (它似蜜) (Ta Si Mi)
Plain Boiled Pork (白肉) (Bai Rou)
Fried Small Meatballs (炸丸子) (Zha Xiao Wan Zi)
Fried Pig Liver wrapped in Chinese Small Iris (Iris pallasii) (炸卷肝) (Zha Juan Gan)
Shredded Skin Salad (拌皮丝) (Ban Si Pi)
Cold Pig ears in Sauce (拌双脆) (Ban Shuang Cui)
Pickled Chinese Cabbage with Blood Filled Intestines (酸菜血肠) (suan cai xue chang)
Sauced Meat (酱肉) (Jiang Rou)
Pickled Sauced Meat (清酱肉) (Qing Jiang Rou)
Upper Parts of the Pork Hand/Leg (水晶肘子) (Shui Jing Zhou Zi)
Three Non-Stickiness (三不粘 ; San Bu Nian)
Wood shavings meat 木须肉 (Moo shu pork)
Quick-Fried Tripe (mainly intestines) (爆肚) (Bao Du)
Fried Triangle (炸三角) (Zha San Jiao)
Roast (Mutton/Beef/Pork (烧牛/羊/猪肉) (Shao Niu/Yang/Zhu Rou)
Peking Dumpling (饺子/北京饺子) (Jiaozi/Beijing Jiaozi)
Peking wonton (馄饨/北京馄饨) (Hun Tun/Beijing Huntun)
Braised fish (酥鱼) (Su Yu)
Soft fried fish (软炸鱼) (Ruan Zha Yu)
Fish cooked with five spices (五香鱼) (Wu Xiang Yu)
Fish cooked with vinegar and pepper (醋椒鱼) (Cu Jiao Yu)
Shrimp chips with egg (金鱼戏莲) (Jin Yu Xi Lian)
Fish soaked with soup (干烧鱼) (Gan Shao Yu)
Family style boiled fish (家常熬鱼) (Jia Chang Ao Yu)
Sea cucumber with quail egg (乌龙吐珠) (Wu Long Tu Zhu)
Fish cooked with five kinds of sliced vegetable (五柳鱼) (Wu Liu Yu)
Abalone with peas and fish paste (蛤蟆鲍鱼) (Ha Ma Bao Yu)
Meat wrapped in thin mung bean flour pancake (煎饼馃子) (Jian Bing Guo Zi)
Egg and shrimp wrapped in corn flour pancake (糊饼) (Hu Bing)
Fried tofu with egg wrapping (锅塌豆腐) (Guo Ta Do Fu)
Wheaten cake boiled in meat broth (卤煮火烧) (Lu Zhu Huo Shao)
Fried wheaten pancake with meat and sea cucumber fillings (褡裢火烧) (Da Lian Huo Shao)
Fried butter cake (奶油炸糕) (Nai You Zha Gao)
Fried cake with fillings (烫面炸糕) (Tang Mian Zha Gao)
Fried dry soybean cream with diced meat filling (炸响铃) (Zha Xiang Ling)
Dried Soy Milk Cream in Tight Roll with Beef Fillings (炸卷果) (Zhua Juan Guo)
Lotus ham (莲枣肉方) (Lian Rou Zao Fang)
Pork in broth (苏造肉) (Su Zao Rou)
Goat/sheep intestine filled with blood (羊霜肠) (Yang Shuang Chang)
Beef wrapped in pancake (门钉肉饼) (Men Ding Rou Bing)
Soft fried tenderloin (软炸里脊) (Ruan Zha Li Ji)
2. 北京特色小吃？
答：北京特色小吃：艾窝窝，驴打滚，冰糖葫芦，豆汁，炸臭豆腐，炸酱面，绿豆糕，舌头饼，烧饼，炸油泡，黄米糕，开口笑，豆腐脑，等等，都好吃。
常见中国菜的英文名：
一、家常菜：
1. 北京烤鸭 - Roast Peking Duck
2. 辣子鸡丁 - Sautéed Chicken with Chili Peppers
3. 宫保鸡丁 - Kung Pao Chicken
4. 红烧鲤鱼 - Braised Carp
5. 茄汁虾仁 - Sautéed Shrimp with Tomato Sauce
6. 涮羊肉 - Instant Boiled Mutton
7. 糖醋里脊 - Pork Loin with Sweet and Sour Sauce
8. 麻婆豆腐 - Mapo Tofu
二、面食与糕点：
1. 担担面 - Dan Dan Noodles
2. 杂酱面 - Soy Bean Paste Noodles
3. 豆沙包 - Bean Paste Bun
4. 叉烧包 - Stuffed Pork Bun
5. 花卷 - Twisted Roll
三、中式早点：
1. 烧饼 - Clay Oven Roll
2. 油条 - Fried Donut Stick
3. 韭菜盒 - Fried Leek Pancake
4. 蒸饺 - Steamed Dumpling
5. 馒头 - Steamed Bun
以上就是涮羊肉的英文的全部内容，特色：鱼肉鲜嫩，酱汁红亮，家常美味。茄汁虾仁：Shrimp with Tomato Sauce 特色：色泽诱人，酸甜可口，虾仁鲜美。涮羊肉：Instant Boiled Mutton Slices 特色：快速涮煮，锁住羊肉的鲜美，适合冬日食用。糖醋里脊：Sweet and Sour Pork Tenderloin 特色：糖醋口味平衡，肉质软嫩，回味无穷。内容来源于互联网，信息真伪需自行辨别。如有侵权请联系删除。
