佛跳牆最正確英文翻譯是什麼|佛跳牆用英語怎麼說

佛跳牆，福州傳統名菜，迄今有100多年曆史，爲聚春園菜館老闆鄭春發研創。

1965年和1980年分別在廣州南園和香港，以烹製佛跳牆爲主的福州菜引起轟動，在世界各地掀起了佛跳牆熱。各地華僑開設的餐館，多用自稱正宗的佛跳牆菜，招徠顧客。

佛跳牆還在接待西哈努克親王、美國總統里根、英國女王伊麗莎白等國家元首的國宴上登過席，深受讚賞，此菜因而更加聞名於世。 基本資訊 菜譜名稱：佛佛跳牆跳牆 Fó tiào qiáng 英文名：Buddha Jumps over the Wall 所屬菜系：閩菜 菜譜功效：補虛養生 調理營養不良由來 佛跳牆原名福壽全。

光緒二十五年（1899年），福州官錢局一官員宴請福建布政使周蓮，他爲巴結周蓮，令內眷親自主廚，用紹興酒罈裝雞、鴨、羊肉、豬肚、鴿蛋及海產品等10多種原、輔料，煨制而成，取名福壽全。周蓮嘗後，讚不絕口。

Buddha Jumps Over the Wall

Buddha Jumps Over the Wall, or fo tiao qiang, is a variety of shark fin soup in Cantonese and Fujian cuisine. Since its creation during the Qing Dynasty (1644 – 1912), the dish has been regarded as a Chinese delicacy known for its rich taste, usage of various high-quality ingredients and special manner of cooking. The dish's name is an allusion to the dish's ability to entice the vegetarian monks from their temples to partake in the meat-based dish. It is high in protein and calcium.

Ingredients

The soup or stew consists of many ingredients of non-vegetarian origin and requires one to two full days to prepare. A typical recipe requires many ingredients including quail eggs, bamboo shoots, scallops, sea cucumber, abalone, shark fin, chicken, Jinhua ham, pork tendon, ginseng, mushrooms, and taro. Some recipes require up to thirty main ingredients and twelve condiments.Use of shark fin, which is sometimes harvested by shark finning, and abalone, which is implicated in destructive fishing practices are controversial for both environmental and ethical reasons.

Origin

There are many stories on the origin of the dish. Among them, a common story is about a scholar traveling by foot during the Qing Dynasty. While he traveled with his friends, the scholar preserved all his food for the journey in a clay jar used for holding wine. Whenever he had a meal, he warmed up the jar with the ingredients over an open fire. Once they arrived in Fuzhou, the capital of Fujian Province, the scholar started cooking the dish. The smells spread over to a nearby Buddhist monastery where monks were meditating. Although monks are not allowed to eat meat, one of the monks who was tempted by the smell jumped over the wall to where the scholar gathered for cooking. A poet among the travelers said that even Buddha would jump the wall to eat the delicious dish.

夠詳細了吧。

1、佛跳牆Fotiaoqiang(assorted meat and vegetables cooked in embers)2、貴族佛跳牆 DOUBLE-BOILED SUPER SEAFOOD 3、佛跳牆 sea food and poultry in casserole 4、迷你佛跳牆 Monk Jumps Over the Wall 下面是做法和材料的準備 Ingredients: Water shark net 500 grams 。

。 。

duck gizzard 6 Sea water 250 grams Gedan 。 。

。 12 Net fat hen 。

。 a black mushrooms water Fahua 200 grams 。

Water-fat pig tendons 。 。

250 grams of pig meat Feibiao 。 95 g Large-Zhu Du 。

。 。

。 。

a ginger 75 grams Sheep elbow 。 。

。 。

。 500 grams Congduan 95 grams Net tendon ham meat 150 grams of cinnamon 。

。 。

。 。

10 g Scallops cook a meal made Ke Shao liquor 。 125 。

。 。

2500 g Net winter bamboo shoots 500 grams of MSG 。 。

。 。

10 g Yu Chun water 250 grams of crystal sugar 。 。

。 。

75 g The belly Megalobrama 125 grams of first-class 。 。

。 75 grams of soy sauce Bao money 。

。 。

1000 g pig soup 。 。

1000 g Pig sharp 1000 grams Shuzhu You 。 。

。 。

1000 g Net 。 a duck 。

Production method: 1. Water will be made to the sand shark, tick row of bamboo in the grate, the boiling water into the pot Congduan plus 30 grams, 15 grams of ginger, 100 grams Shaojiu cook for 10 minutes, remove the smell of their support, to pick onions, ginger , No juice, grate out into the bowl, placed on shark Feibiao pig meat, wine Jiashao 50 grams, on Long Ti Wanghuo with steamed out 2 hours, to pick Feibiao meat, steamed to Decanter juice. 2. Yu Chun cut growth of 2 centimeters, 4.5 centimeters wide of the block, into the boiling pot, add 30 grams Congduan, Shaojiu 100 grams, 15 grams ginger cook for 10 minutes remove Qu Xing, picking onions to ginger. 3. Bao money into the Long Ti, Wang Huo take steam out rotten, washed after each piece into 2, Ji crosswise on the knife, into the Sheng Xiao Pen, plus soup 250 grams, 15 grams Shaojiu, Wang put Longti Remove the steamer for 30 minutes, steaming to Decanter juice. Gedan cooked, peeled. 4. Chickens, ducks, respectively Duoqu head, neck, feet. Pig carcasses sharp tick, net pulled hair, wash. Sheep scratch elbow cleaned. Four more than the expected cut 12, with the net duck gizzard together under the pot boil for a short time like boiling water, remove the blood salvage. Zhu Du-ri valgus washed with boiling water and boil for a short time twice a muddy flavor removed, cut into 12, hack, plus soup with the boiling of 250 grams, 85 grams of wine Jiashao boil for a short time you picked up, Tom Khan Do not have to. 5. Sea water will be cleaned, each cut in two pieces. Wash water pig tendons, cut into 2-inch-long paragraph. Net tendon ham meat plus 150 grams of water, on Long Ti Wanghuo with steam 30 minutes out, steaming to Decanter juice, cut into 1 cm thick film. Winter bamboo shoots release remove cooked in boiling water pot boil for a short time, each cut into four straight, flat shot softly force. Wang Huo buy pot, pot Shuzhu You put 70 very badly burned hot, it will Gedan, hack-fried pieces of winter bamboo shoots about 2 minutes to salvage. Subsequently, the fish will be hack-high fish maw, Zhazhi can be broken hand, poured oil to Loushao Lek, and then out into soak in water, cut growth of 4.5 centimeters, 2.5 centimeters wide of the block. 6. Pot to stay more than 50 grams of oil, heat 70 Wanghuo very badly, it will Congduan 35 grams, 45 grams ginger flavor hack-Chao Chu, into chickens, ducks, sheep elbow, a sharp Pig, duck gizzard, Zhu Du speculation for several blocks, adding 75 grams of soy sauce, MSG 10 grams, 75 grams crystal sugar, Shaojiu 2150 grams, 500 grams soup, cinnamon, and cook for 20 minutes after the stamp, to pick onions, ginger, cinnamon, fishing Qiguo Liu Sheng out in the basin, soup stand-by. 7. Shaoxing rice wine altar get a wash, adding 500 grams of water, Wei Huo on the Heat, was a net altar in water, put an altar at the end of Grate Kotake, the first of cooked chickens, ducks, goats, elbow, a sharp Pig, Duck gizzard, Zhu Du block and took black mushrooms, winter bamboo shoots into pieces, then shark's fin, ham, scallops, abalone film into a rectangular bag with gauze and put in chickens, ducks, and other material, and then poured into Zhuji, ducks, and other material The soup, lotus leaf altar in the mouth on the cover and back on to withhold a small bowl. Good equipment, altar wine will be placed on the charcoal stove, simmer low heat 2 hours after al Kai, will speed japonicus, tendons, Yuchun, and fish belly Add the high altar, I immediately closed a good altar, and then a simmer An hour out, serve, I will be altar dish and pour it into the large basin Hu, 。

Buddha jumps over the wall:Steamed abalone with shark's fin and fish maw in broth

主料：魚翅、鮑魚

Main ingredients:shark fin,abalone.

輔料： 雞、鴨、刺蔘

Accessories:chicken,duck,sea cucumber.

調料：蔥段、薑片、紹酒

Seasonings:onion segments,ginger slices,shaoxing rice wine.

Buddha Jumps Over the Wall

Buddha Jumps Over the Wall, or fo tiao qiang, is a variety of shark fin soup in Cantonese and Fujian cuisine. Since its creation during the Qing Dynasty (1644 – 1912), the dish has been regarded as a Chinese delicacy known for its rich taste, usage of various high-quality ingredients and special manner of cooking. The dish's name is an allusion to the dish's ability to entice the vegetarian monks from their temples to partake in the meat-based dish. It is high in protein and calcium.

Ingredients

The soup or stew consists of many ingredients of non-vegetarian origin and requires one to two full days to prepare. A typical recipe requires many ingredients including quail eggs, bamboo shoots, scallops, sea cucumber, abalone, shark fin, chicken, Jinhua ham, pork tendon, ginseng, mushrooms, and taro. Some recipes require up to thirty main ingredients and twelve condiments.Use of shark fin, which is sometimes harvested by shark finning, and abalone, which is implicated in destructive fishing practices are controversial for both environmental and ethical reasons.

Origin

There are many stories on the origin of the dish. Among them, a common story is about a scholar traveling by foot during the Qing Dynasty. While he traveled with his friends, the scholar preserved all his food for the journey in a clay jar used for holding wine. Whenever he had a meal, he warmed up the jar with the ingredients over an open fire. Once they arrived in Fuzhou, the capital of Fujian Province, the scholar started cooking the dish. The smells spread over to a nearby Buddhist monastery where monks were meditating. Although monks are not allowed to eat meat, one of the monks who was tempted by the smell jumped over the wall to where the scholar gathered for cooking. A poet among the travelers said that even Buddha would jump the wall to eat the delicious dish.

夠詳細了吧。