饭店菜单中英文对照（二）
琉璃香妃卷 (鸡丝拉皮)
Shredded Chicken with Vegetables and Mustard in Jelly Roll
乡野素还真 (凉拌白菜心)
Cabbage Salad with Peanuts and Dried Shrimp
老卤牛肉片 Sliced Braised Beef Shank with Soy Sauce
美人醉鹅片 Sliced Drunken Goose with Ginger
水晶梅花鹿 (鹿里肌) Chilled Venison Pork Jelly
极品拌三丝 (鲍鱼丝、海蜇皮凉拌) Shredded Abalone with Apple, Jellyfish, Chicken and Cucumber
椒麻酱腰花 (拉皮、麻辣腰花) Chilled Pork Kidneys with Jelly Noodles in Spicy Peanut Sauce
麻辣羊肚丝 (羊肚、蒜苗) Spicy Lamb Belly with Leek and Red Pepper
面食类 DIM SUM PEKING STYLE
烤窝丝烙饼 (抓饼) Pan-fried Silk Pancakes
香煎葱油饼 Pan-fried Scallion Pancakes
三鲜煎锅贴 Pan-fried Dumplings with Shrimp, Ground Pork and Chive
韭菜煎盒子 Pan-fried Buns with Leek, Green-Bean Noodle and Dried Shrimp
大饼卷牛肉 Pan-fried Sliced Beef Shank in Pancake
烧饼酱牛肉 Baked Buns filled with Sliced Beef Shank, Scrambled Egg and Vegetables
鲜蒸饺 (花素／猪肉／牛肉) Steamed Dumplings with Vegetables or with Ground Pork and Vegetables or with Ground Beef and Vegetables
生菜鸭松 Stir-fried Minced Duck Meat in Lettuce Cup
银芽鸭丝 Stir-fried Duck Bone with Bean Sprouts
酱爆鸭架 Stir-fried Duck Bone with Basil and Ginger
鸭架上汤 Braised Duck, Tofu and Preserved Vegetables with Chicken Broth
鸭架炖粥 Braised Duck Bone Congee Soup
香烤如来腿 (带骨鲜嫩羊小排) Roasted Rack of Lamb with Cauliflower and Basil
百合梅花鹿 (鹿里脊, 百合) Stir-fried Sliced Venison with Scallions and Lily Buds
四喜百玉盅 (鳄鱼片, 冬瓜汤) Steamed Alligator Soup with Winter Melon and Ginger
弯月伴河童 (新鲜河虾, 甜豆仁) Stir-fried Riverimp Sugar Peas
脆芦绣裙边 (甲鱼裙边, 芦笋) Braised Turtle Belly and Asparagus with Oyster Sauce
主厨精选菜 CHEF’S RECOMMENDATIONS
炸焦 (黄牛肉／山羊肉) Braised Deep-fried Beef or Lamb
香烤如来腿 (羊小排) Roasted Rack of Lamb with Cauliflower and Basil
百合梅花鹿 (鹿里脊、百合) Stir-fried Sliced Venison with Scallions and Lily Buds
竹筒孔贝虾 (九孔、草虾) Stewed Baby Abalone, Prawns and Chinese Medicine
京葱爆三样 (猪肉、腰花、皮蛋) Stir-fried Pork, Pork Kidney and Preserved Duck Egg
双鲜锅里拌 (拉皮、四季豆丝、刺参、虾仁) Stir-fried Sea Cucumber, Shrimp, Jelly Noodle and String Bean
京酱 (猪肉丝／牛肉丝) Stir-fried Shredded Pork or Beef with Sweet Bean Sauce
