Chinese Food Menu 中式餐单 Lesson 49

suān cài lú yú
酸菜鲈鱼
Poached Perch and Preserved Vegetables in Spicy Sour Soup

xī qín băi hé chăo xià guŏ
西芹百合炒夏果
Celery and Lily Root Stir-Fried with Macadamia Nuts

jiān zhū liǔ
煎猪柳
Pan-Fried Pork Filet

là ròu chǎo xiāng gān
腊肉炒香干
Sautéed Preserved Pork with Dried Tofu Slices

qiàng chăo shŏu sī bāo cài
炝炒手撕包菜
Cabbage Stir-Fried with Pork Fat

tuĭ róng jīn suàn zhēng sī guā
腿茸金蒜蒸丝瓜
Towel Gourd Steamed with Garlic and Chopped Ham

fěi cuì bào fǔ qí lín jī
翡翠鲍脯麒麟鸡
Braised Chicken with Sliced Abalone and Ham

shāo zhī huì nán yě shān jùn
烧汁烩南野山菌
Braised Mushrooms in BBQ Sauce

jī tāng miàn
鸡汤面
Chicken Noodle Soup

hóng jiāo guān yàn
红胶官燕
Braised Bird’s Nest and Seaweed