东坡肉英文介绍？东坡肉的英文表达是Dongpo Pork，也叫Dongpo’s braised pork。以下是关于东坡肉的一些简要介绍：起源：东坡肉相传为北宋诗人苏东坡所创制，是杭州的一道名菜，流行于江浙地区。主要食材：东坡肉属浙菜菜系，以猪肉为主要食材。菜品特点：东坡肉色泽红亮，味醇汁浓，酥烂而形不碎，香糯而不腻口。那么，东坡肉英文介绍？一起来了解一下吧。
It is said that Su Dongpo came to Aicheng at the time of collecting wind and saved a child from heatstroke. The parents bought two kilograms of pork and returned with straw to inquire about his taste.
相传苏东坡于采风之时来到艾城，救了一个中暑的儿童。父母便买了猪肉两斤，用稻草拎回来，询问他的口味。
It happened that Su Dongpo was writing poems and saying, "Hehe, grass, pearls, heartfelt fragrance..."
恰逢苏东坡在作诗填词，口中念着：“禾、草、珍珠、透心香……”
After listening, the farmer thought he was telling him to put the meat and straw aside and cook them thoroughly.
农夫听后，以为是叮嘱他将肉和稻草搁置一起煮，并煮透。
东坡肉的英文表达是Dongpo Pork，也叫Dongpo’s braised pork。以下是关于东坡肉的一些简要介绍：
起源：东坡肉相传为北宋诗人苏东坡所创制，是杭州的一道名菜，流行于江浙地区。
主要食材：东坡肉属浙菜菜系，以猪肉为主要食材。
菜品特点：东坡肉色泽红亮，味醇汁浓，酥烂而形不碎，香糯而不腻口。一般是一块约二寸许的方正形猪肉，肥而不腻，十分美味。
烹饪方法：东坡肉采用炖制的方式烹饪而成，讲究火候和时间，以达到最佳的口感和风味。
英文Dongpo pork，镇江名菜。
历史典故。这道菜的命名是为了崇敬宋朝诗人、艺术家和书法家苏东坡，他被认为是发明的，或者至少是启发了它。
Dongpo Pork 东坡肉(dong-1 po-1 rou-4) Hangzhou's trademark dish. To eat dongpo pork is to begin to understand the role of fat in making meat taste good.
The dish is named after revered Song Dynasty poet, artist and calligrapher Su Dongpo, who is supposed to have invented, or at least inspired it. The meat should be so tender that you can quite easily pry it away in small pieces with chopsticks. As it is made from a slab of pork belly, there is a lot of fat, but the lengthy cooking time (3-1/2 hours) results in fat sans much of its greasiness. Eat as little of the fat as you choose. The accompanying ginger and plainly cooked broccoli also help offset the fat. You will need at least four hours to make dongpo pork during which time it is simmered twice, braised, sautéd and steamed.
Serves 4
Ingredients
1 kg (2.2 lb) piece pork belly
2 tablespoons vegetable oil
1 tablespoon tea leaves
4 stalks scallions
7 cm (3") length fresh, young ginger, sliced lengthways into matchstick widths
Optional: 300 g (11 oz) broccoli, cut into small florets
Sauce Ingredients
1 cup water
8 cloves garlic, lightly crushed
5 slices old ginger (or 7 slices young ginger)
1 tablespoon black peppercorns
4 tablespoons soy sauce
2 tablespoons yellow wine (e.g. Shaoxing wine)
1/2 tablespoon sesame oil
2 tablespoons sugar
Thickening: 1 teaspoon corn flour, 1 tablespoon water, stirred well before use
Method
Blanch pork in a pot of boiling water. Throw out water.
Put pork back in pot and cover with water. Bring to a boil, and simmer for 30 minutes.
Heat a wok and add sauce ingredients. Mix well and bring to a boil. Add pork and cook each surface for a few minutes over a medium heat. Remove pork and drain well. Pour remaining sauce into a small saucepan and set aside.
Clean and drain wok. Heat vegetable oil to a medium heat. Fry pork on all sides until it is well browned, making sure skin side is a little crispy.
Steep tea leaves in hot water for a couple of minutes, remove and set aside. Place pork in pot of water again–topping up water if necessary. Add tea leaves and simmer for 30 minutes.
Place scallion stalks on bottom of a steamer. Transfer pork to steamer. Steam for 2 hours, turning pork after 1 hour (because of long steaming time, you may need to replenish steamer water).
Add broccoli to steamer for final 5 minutes of cooking time (boil it separately for 3 minutes if there is no room in steamer.
Remove pork to a serving dish and arrange broccoli around it. Reheat sauce in saucepan, adding and stirring in thickener. Pour over pork and serve.
Garnish with young ginger slivers, which are meant to be eaten.
Notes:
The leftover simmer water makes a good pork stock.
东坡肉的英文表达是Dongpo Pork，也叫Dongpo’s braised pork。以下是关于东坡肉英文表达的进一步说明：
英文名称：东坡肉在国际上通常被翻译为Dongpo Pork或者Dongpo’s braised pork，这两种表达方式都能够准确传达其作为苏东坡所创制或与之相关的特色菜品的信息。
菜品特点：东坡肉是杭州的一道名菜，广泛流行于江浙地区。它选用猪肉作为主要食材，经过精心炖制而成，具有薄皮嫩肉、色泽红亮、味醇汁浓、酥烂而形不碎、香糯而不腻口等特点。
历史背景：相传东坡肉为北宋诗人苏东坡所创制，其《食猪肉》诗中提到“慢着火，少着水，火候足时他自美”，这也成为了制作东坡肉的重要秘诀之一。
以上就是东坡肉英文介绍的全部内容，东坡肉用英文表达是Dongpo Pork，也叫Dongpo's braised pork。东坡肉，杭州名菜，流行于江浙。相传为北宋诗人苏东坡所创制。苏东坡《食猪肉》中云慢着火，少着水，火候足时他自美。东坡肉属浙菜菜系，以猪肉为主要食材。东坡肉用猪肉炖制而成，菜品薄皮嫩肉，色泽红亮，味醇汁浓，酥烂而形不碎，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。
