宫保鸡丁 英文-宫保鸡丁如何翻译成英文？

1、Prepare a piece of chicken breast, cucumber, carrot and peanut, and dice chicken breast, cucumber and carrot.

准备好鸡 胸 肉一块、 黄瓜半根 、胡萝卜半根、去皮花生米一把，将鸡胸肉、黄瓜、胡萝卜切丁。

2、Put a spoonful of fish sauce into the chicken breast.

鸡胸肉中放入一勺鱼露。

3、Put a spoonful of starch in the chicken breast.

鸡胸肉中放入一勺淀粉。

4、Grab chicken breast with fish sauce and starch and marinate for 10 minutes.

将鸡胸肉与鱼露、淀粉抓匀，腌制10分钟备用。

5、In a small bowl, mix 30g water, 3G starch, 2G sauce, 20g sugar and 15g vinegar.

在小碗中放入水30g、淀粉3g、味极鲜酱油2g、糖20g、陈醋15g搅匀备用。

6、Heat the pan with proper amount of oil.

锅中放入适量的油烧热。

7、Put the chicken breast into the pot.

将鸡胸肉放入锅中。

8、Stir-fry the chicken breast until it discolors, then put it in a pan and set aside.

将鸡胸肉翻炒至变色，出锅装入盘中备用。

9、Heat oil in a pan and stir-fry onions.

锅中放入适量的油烧热，放入洋葱丁炒香。

10、Stir-fry cucumber, carrot and bean paste for a moment.

放入黄瓜、胡萝卜、豆瓣酱翻炒片刻。

11、Stir-fry onions and garlic slices for a moment.

放入葱花、蒜片翻炒片刻。

12、放入鸡胸肉翻炒均匀。

Stir-fry chicken breast evenly.

13、淋入调好的酱汁，翻炒几下。

Pour in the sauce and stir-fry for a few times.

14、倒入花生米，翻炒片刻即可。

Pour in the peanuts and stir-fry for a moment.

15、出锅装盘，撒上少许香葱末。

Disk out and sprinkle with a little shallot.

the cook prepare a piece of chicken breast,cucumbers,carrots and peanuts to make it厨师做它需要准备:一块 鸡胸肉，黄瓜，胡萝卜和花生 。

“宫保鸡 丁”的英语说法有三种。spicy diced chicken with peanutssauted chicken cubes with chilli and peanutsKung Pao Chicken1、宫保鸡 丁，是一道闻名中 外的特色传统名菜。鲁菜、川菜 、贵州菜中都有收录，原料、做法有差别。该菜式的起源与鲁菜中的酱爆鸡丁，和贵州菜的胡辣子鸡丁有关，后被清朝山东巡抚、四川总督丁宝桢改良发扬，形成了一道新菜式――宫保鸡丁，并流传至今，此道菜也被归纳为北京宫廷菜。之后宫保鸡丁也流传到国外。2、所谓“宫保”，其实是丁宝桢的荣誉官衔，丁宝桢治蜀十年，为官刚正不阿，多有建树，于光绪十一年死在任上，清廷为了表彰他的功绩，追赠“太子太保”。如上文所说，“太子太保”是“宫保”之一，于是，为了纪念丁宝桢，他发明的这道菜由此得名“宫保鸡丁”。3、宫保鸡丁的特色是辣中有甜，甜中有辣，鸡肉的鲜嫩配合花生的香脆，入口鲜辣酥香，红而不辣，辣而不猛，肉质滑脆。宫保鸡丁入口之后，麻、辣、酸、甜包裹下的鸡丁、葱段、花生米使人欲罢不能。4、做法刀将鸡腿的底部割一刀，露出鸡骨， 再顺着鸡腿剔下鸡腿肉;将鸡腿肉切成小丁， 加入盐， 生粉和料酒等调味料， 搅拌均匀后腌制一下;准备好其他调料： 辣椒粉， 葱， 姜， 蒜， 花椒， 辣椒， 花生米， 芹菜段， 调料汁;先用油涮一下，这样不容易巴锅，下入辣椒，花椒大蒜，姜和葱一起煸炒;煸炒出香味后加入腌好的鸡丁翻炒;鸡丁翻炒变色后加入适量的辣椒粉;翻炒几下后加入准备好的调料汁;鸡肉炒至八成熟时加入芹菜段;翻炒均匀后加入准备好的花生米一起翻炒;混合花生米后马上就层入盘中。

hi:the following is the translation of that cuisine:The sliced chicken with pepper in brown sauces is a traditional dish in Qing Dynasty , because Ding Baozhen is sealed “ little guarantees as crown prince” , is called Ding Gongbao. Therefore, this dishe is called “gong bao ji ding” in Chinese.afterwards, Yuan Shi Kai is sealed “little guarantees for crown prince” as well, the dish is called ” Yuan Gongbao”,too.tks!

” kung pao chicken” is a famous dish in Sichuan. Its origin is related to Ding Baozhen, governor of Sichuan in Qing Dynasty.

Ding Baozhen, originally from Guizhou Province, was a jinshi in Xianfeng of Qing Dynasty. He was governor of Shandong Province and later governor of Sichuan Province.

He has always enjoyed hot pepper, pork and chicken stir-fried dishes. It is said that when he worked in Shandong, he ordered his family chef to make ” pickles and fried chicken” and other dishes, which were very palatable, but the dish was not well known at that time.

After he was transferred to the governor of Sichuan, every time he met a banquet guest, he asked his family chef to fry diced chicken with peanuts, dried peppers and tender chicken. The meat was tender and delicious and was very popular with the guests. Later, he was dubbed ” Prince Shaobao” by the imperial court for his meritorious service in guarding the border and defending the enemy, and he was called ” Ding Gongbao”, and the fried chicken cooked by his kitchen was also called ” kung pao chicken”.

材料鸡胸肉200g，花生仁100g，调料：白糖7g，酱油10ml，水淀粉10ml，花椒3g，姜末3g，蒜茸3g，大葱20g，料酒5g，盐5g，干辣椒20g

做法
1、鸡胸肉洗净擦干水分，切成1.5cm见方的小丁，再调入水淀粉和酱油混合均匀，腌制20分钟。大葱洗净，切成1cm长的小段。干辣椒剪去两头，去除辣椒籽。

2、在小碗中调入水淀粉、酱油、盐、白砂糖和料酒，混合均匀制成调味欠汁。

3、中火烧热锅中的油，待烧至三成热时将花生仁放入，转小火慢慢炸至微微上色，捞出沥干油分待用。

4、继续中火烧热锅中的油，待烧至六成热时将腌好的鸡丁放入，迅速滑炒至散，过油约半分钟，待鸡肉呈熟色，再捞出沥干油分。

5、锅中留底油，烧热后将花椒和干辣椒放入，用小火煸炸出香味，随后放入大葱段、姜末、蒜茸和鸡丁翻炒片刻，最后调入芡汁，待汤汁渐稠后放入花生仁拌炒数下即可。

Material
Chicken breast 200g, peanuts 100g spices: sugar 7g, soy sauce, 10 ml of water, starch 10 ml pepper 3g, g

学学几种家常菜的英语学名】宫保鸡丁Spicy diced chicken with peanuts(kung pao chicken)；炒青辣椒Fried green pepper；炒青菜Saute vegetable；白菜粉丝Chinese vermicelli with cabbage；炒肉末Fried minced meat；红烩牛肉Stewed beef

Spicy diced chicken with peanuts
宫保鸡丁的做法

1
鸡胸肉适量
大葱适量
油炸花生米适量
辣椒段适量
盐三分之一茶匙
生抽一汤匙
老抽两茶匙
香醋一汤匙
糖半茶匙
姜汁适量
蒜泥适量
鸡精适量
淀粉水一茶匙+一汤匙
花椒粉适量
白胡椒适量
料酒

2
鸡胸肉用刀背拍一下，切成大拇指甲大小的丁。

3
用料酒一汤匙，食用油半汤匙，白胡椒半茶匙，盐半茶匙，淀粉一茶匙，腌渍十分钟入味。

4
葱切段。

5
锅里放油，七八成热下鸡丁炒变白。

6
放入干辣椒，葱和一茶匙花椒粉，炒出香味。

7
兑入料汁，大火炒到粘稠干松即可。

8
关火，拌入花生米即可。

法国的中餐馆几乎都有这道菜，翻译各不相同。
sauté de poulet aux épices et aux arachides style ? gongbao ?
poulet gong bao
dés de poulet kongpao
le palais éclate le poulet découpé
cubes de poulet gong bao
poulet cacahuètes
poulet sauté à la mode gong bao.

不过北京市旅游局出版一本《中文菜单英文译法》，宫保鸡丁译为kung pao chicken，所以法语的就可以以poulet gong bao为标准了。

宫保鸡丁的英文：（参考有道词典）
1. spicy diced chicken with peanuts
2. Kung Pao Chicken
3. sauted chicken cubes with chilli and peanuts
4. Gong Bao Chicken

水煮鱼的英文：
1. fish filets in hot chili oil
2. Boiled Fish
3. Poached Fish in Chili Oil
4. Spicy Boiled Fish

辣子鸡的英文：
1. Peppery Chicken
2. Chicken with chilies
3. spicy chicken
4. chicken with Szechwan pepper

麻婆豆腐的英文：
1. stewed beancurd with minced pork in pepper sauce
Mapo beancurd
2. Spicy beancurd
3. Ma PoBean Curd
4. Ma po dofu

灯影牛肉的英文：
1. Stewed Thin Beef Slices
2. Translucent Beef Slices
3. Lamp shadow beef

kung pao chicken or chicken with peanuts.