西湖醋鱼英语介绍怎么说

⑴ 杭州特产用英文怎么说譬如西湖醋鱼等

Hangzhou specialty procts
West Lake fish cooked in vinegar

⑵ 求中国八大菜系的英文版介绍 不要那种google翻译的...

Eight Regional Variations
• Chinese cuisine has a number of different genres, but the most influential and typical known by the public are the 'Eight Cuisines'.
• These are as follows: Shandong Cuisine, Sichuan Cuisine, Guangdong Cuisine, Fujian Cuisine , Jiangsu Cuisine, Zhejiang Cuisine, Hunan Cuisine, and Anhui Cuisine.
• The essential factors that establish the form of a genre are complex and include history, cooking features, geography, climate, resources and life styles.
Sichuan Cuisine
• This combines the cuisines from Cheng and Chongqing.
• It features pungent seasonings which were famed as 'Three Peppers' (Chinese prickly ash, pepper and hot pepper), 'three aroma' (shallot, ginger, and garlic), 'Seven Tastes' (sweet, sour, tingling, spicy, bitter, piquant, and salty), and 'eight flavors' (fish-flavored, sour with spice, pepper-tingling, odd flavor, tingling with spice, red spicy oily, ginger sauce, and home cooking).
• 三香三椒，七滋八味
• 三香乃葱、姜、蒜，
• 三椒乃辣椒、胡椒、花椒，
• 三料乃醋、郫县豆瓣酱、醪糟。
• 炒菜需有葱姜蒜,这是放之四海而皆准的真理，四川人尤其把这三椒的花样弄得别出心裁，产生了七滋八味。
• 七滋是指：酸、甜、苦、辣、麻、香、咸。
• 八味是指：鱼香、麻辣、酸辣、干烧、辣子、红油、怪味、椒麻。
• 九杂是指用料之杂。
• Delicious dishes menu:
– Stir-fried Tofu with Minced Beef in Spicy Bean Sauce - A real feast of tender bean curd, minced beef, pepper and bean sauce.
– Lung Pieces by Couple - a quite popular in Cheng. It got the name because the dish was ever sold be a couple and today it remains the original savor, tender meat, tingling and spicy.
– Gong Bao Ji Ding - in Chinese it is called Gong Bao Ji Ding. This is a tender chicken dish, tender as the meat is quickly fried. Flavored with peanuts, this is tasty and very popular

Shandong Cuisine
• This is the local flavor of Jinan City and Jiaodong peninsula derived from the use of shallots and garlic. Both restaurant Chefs and those in families are expert in cooking seafood, soups, meat and offal. The typical menu can include many delicate dishes such as:
– Braised sea whelks in brown sauce 红烧海螺
– Braised sea slug with crab meat in brown sauce 蟹烧海参
– Quick- boiled clam 油爆大蛤
– Dezhou grilled chicken 德州扒鸡

Guangdong Cuisine
• Guangdong Cuisine takes fine and rare ingredients and is cooked with polished skills and in a dainty style. It emphasizes a flavor which is clear but not light, refreshing but not common, tender but not crude. In summer and autumn it pursues clarity and in winter and spring, a little more substance. Typical menu here can ultimately embody these characteristics:

Jiangsu Cuisine
• Jiangsu Cuisine developed from the local recipes of Yangzhou, Suzhou and Nanjing. Its main cooking techniques are braising and stewing, thereby enhancing the original flavor and sauce.
• The elegant color, novel sculpts, with salt and sweet taste will soothe your stomach.
– Braised meat with vegetables and wine 百菜酒焖肉
– Stuffed pork breast with pine kernels 松子肉
– Lion‘s head braised with crab-powder 蟹粉狮子头

Zhejiang Cuisine
• As Zhejiang cuisine consists of hundreds of small delicacies from its main cities, it takes in Hangzhou's fineness and diversification, Ningbo's softness and originality, and Shaoxing's pastoral interests.
• The chief techniques of cooking lie in the methods used such as frying, quick-fry, stir-fry, braising, and steaming.
– West-lake braised fish in vinegar 西湖醋鱼
– Shelled shrimps cooked in Longjing tea 龙井虾仁

Hunan Cuisine
• Hunan cuisine lays a stress on the use of oil, dense color, and techniques that proce crispness, softness and tenderness as well as the savory flavors and spices.
– Braised dried pork with eel slices 腊肉焖鳝片
– Sweet lotus seed 冰糖莲藕
– Steamed fried pork in black bean sauce 走油豆豉扣肉

Fujian Cuisine
• Fujian cuisine has four distinctive features, that is, fine cutting techniques, alternative soups, unique seasonings, and exquisite cooking.
– Crisp pomfret with litchi 荔枝鲳鱼
– Fricassee shark’s fin with chicken 白烧大翅
– Fried prawn shaped as a pair of fish 太极明虾
– Steamed chicken ball with egg-white 蒸芙蓉鸡球

Anhui Cuisine
• It is mainly composed of local flavors of Huizhou and other areas along the Yangtze River and the Huai River. Among the dishes on the Ahhui cuisine menu, you will find less fried or quick-fried dishes than those that are braised. People here are inclined to add ham as seasoning and sugar candy to enrich the freshness and are quite accomplished in the art of cooking.
– Gourd ck 葫芦鸭子
– Fuliji stewed chicken 符离集烧鸡

⑶ 求各种杭帮菜的英语，越多越准越好，给分的

杭帮菜（Hangzhou dishes）
西湖醋鱼 West Lake Fish in Vinegar Gravy
糖醋排骨 Sweet and Sour Spare Ribs
杭州酱鸭 Hangzhou ck
砂锅鱼头豆腐 Stewed Fish Head with Tofu in Pottery Pot

经典杭帮菜：
西湖醋鱼、东坡肉、专炸响属铃、红烧栗子肉、木樨肉、老鸭煲、龙井虾仁、宋嫂鱼羹、花童子鸡、八宝豆腐、斩鱼圆、砂锅鱼头豆腐、糟烩鞭笋、栗子炒子鸡、板栗烧肉、糖醋排骨、椒盐虾、油爆河虾、盐水虾、糖醋咕老肉、油焖春笋、油焖茄子、杭三鲜、红烧狮子头、红烧鸡翅、爆炒田螺、鱼头豆腐汤、杭州酱鸭等。

我只能找到几种菜的英文名~
求采纳~！

⑷ 西湖醋鱼用英语写来历

西湖醋鱼复
[名] Steamed Grass Carp in Vinegar Gravy; West Lake live fish; West Lake sweet-and-sour fish;
[例句]东坡肉、制叫花鸡、龙井虾仁、西湖醋鱼都是有名的菜肴。
Dongpo pork, Beggar's chicken, fried shrimps with Longjing tea, and West Lake fish are among the most popular dishes.

⑸ 名菜的英文描绘

全体乳猪 Roast whole suckling pig
特色五福拼盘 Special five varieties
葡国碳烧肉Portuguese roast pork
脆皮靓烧鸡Crispy chicken
湛江皇后水晶鸡Zhanjiang Crystal chicken
金牌回香鸡Golden tasty chicken
盐香脆皮鸡Salty crispy chicken
高州葱油先鸡Gaozhou style shallot favour Chicken
蜜汁碳烧*烧Honey charcoal pork
碳烧靓排骨Charcoal spare ribs
骨香乳鸽Tasty baby pigeon
锦绣烧味拼盘Assorted barbecue meat
新派卤水拼盘New style soy sauce stewed meat
新派卤水掌翼New style soy sauce stewed goose wing and feet
新派卤水大肠头New style soy sauce stewed pig’s intestine
新派卤水肚仔New style soy sauce stewed pig’s tomach
新派卤水脚仔New style soy sauce stewed pig’s hoof
盐焗肾片Baked salty chicken kidney
凉拌海蜇Marinated cold jelly fish
刀拍黄瓜Marinated cold cucumber
小食类Entree
日式海蜇Japanese style Jelly Fish
日式八爪鱼Japanese style Octopus
凉拌青瓜Marinated cold cucumber
凉拌粉皮Marinated cold bean pasty
蒜香肾片Garlic taste kidney
蒜香猪耳仔Garlic taste pig’s ear
麻辣凤爪Spicy hot chicken feet
琥珀核桃Deep fried walnut in Syrup

特别介绍Special Recommendation

泰汁银雪鱼Codfish in Thai sauce
甜麦豆炒带子北极贝Stir fry sweet bean scallops
脆皮咸猪手Salty taste crispy trotter
XO酱爆花枝片XO Soy Sauce Fry Flower Branch Pieces
芦笋蚌肉鸽片Stir fry boneless pigeon, mussel and asparagus
盐焗猪肚Baked salty pig’s stomach
XO酱爆生肠Stir fry intestines in XO sauce
辣子鸡Stir fry chicken with hot chilli
酥炸百花球Crispy fry flower ball
酱爆竹肠Stir fry intestines with bean sauce
黑椒蝴蝶骨Fry sphenoid with black pepper
剁椒鱼咀Stir fry fish head with hot chili
红葱头蒸鸡Braise chicken with shallot
沙锅鱼头煲Braise fish head clay pot
爆野兔Stir fry rabbit
京葱爆驼峰肉Stir fry camel hump with shallot
西芹腰果核桃肉Stir fry celery, cashew and walnut
鲍汁百灵菇鹅肠Stir fry mushroom and goose intestine in abalone sauce
椒盐排骨Spicy spare ribs
剁椒鱼咀Stir Fry fish mouth with chopped pepper
尖椒猪肚Stir fry Pig’s Stomach with hot chili
罗定豆豉鸡Luoding style braise chicken in bean sauce
辣子鸡丁Stir fry chicken dices with hot chili
鲍汁百灵菇Stir fry mushroom with abalone sauce
红葱头猪俐Stir fry pig’s tongue with onion
盐焗肾片Salt Kidney Pieces
蒜香骨Garlic tasty spare ribs
栗干炆鸡Stew chicken with chestnut
川汁鸡球Sichuan style chicken meat ball
酱爆双脆Soy sauce fry double cracking
水煮牛肉Poach beef with hot chili
鲜鱿让鲮鱼胶Squid with fish stuffing
豆腐鱼头煲Boil Fish Head with bean curd
豉汁蒸排骨/鱼Steam spare ribs/fish with black bean sauce
豉油王鹅肠Stir fry goose intestines with soy sauce
姜葱爆牛肉Stir fry beef with ginger and shallot
黑椒炒牛肉Stir fry beef with black pepper
茶树菇蒸牛柳Steam beef and mushroom
酱爆牛柳Stir fry beef in bean sauce
剁椒鱼头Stir fry fish head with chopped hot chili
生炒骨/酸甜排骨Sweet and sour spare ribs
老坛子 Old crock
海味什锦煲Stew seafood combination in clay pot
泰式凤爪Thailand style chicken feet
回锅肉Sichuan style stew pork
梅菜蒸肉片Steam port with preserved vegetable
西汁鸡扒Chicken with western sauce
鲜淮山炆排骨Stew spare ribs with yam
翠玉兰花 Stir fry broccoli
酸茄黄金酿Brew sweet and sour eggplant
双菇扒菜胆略Stir fry mushrooms
牛肉炒蛋Stir fry beef and egg
凉瓜炒牛肉Stir fry beef with bitter melon
竹笙酿玉液Brew bamboo Shoot with wine
金华娃娃菜Stir fry baby cabbage
尖椒牛肉Stir fry beef with hot chili
芦笋炒牛肉Stir fry beef and asparagus
西兰花超鱿鱼Stir fry squid and broccoli
西芹炒腊味Stir fry preserved ham and celery
XO酱爆鱿鱼Stir fry squid in XO sauce
韭菜花炒银鱼Stir fry whitet with chives
土豆炒肉片Stir fry pork with potato
煲淋大芥菜Leaf mustard in soup
三色蒸蛋Steam eggs
丝瓜炒肉片/猪肝/猪什Stir fry pork/liver/bowels with gourd
潮式大芥菜肉碎Chaozhou style mustard leaf and minced pork
豆豉鲮鱼炒时蔬Stir fry fish and vegetable in black bean sauce
节瓜虾米粉丝煲Stew dried shrimps, vermicelli and melon in clay pot
凉瓜炒肉片Stir fry pork with bitter melon
酸豆角炒肉碎Stir fry minced pork with pickle bean
菜甫煎蛋Fry egg with vegetable
榨菜肉丝韭黄Stir fry pork with pickle vegetable and leek
上汤油菜Boil vegetable in chicken stock
盐水菜芯Boil vegetable in salty water
广州炒饭Guangzhou Fry Rice
白玉藏珍’Treasures hides in white jade
麻婆豆腐Sichuan style bean curd
凉瓜炒蛋Fry Eggs with bitten melon
炒油菜Stir fry vegetable
茄子煲Stew eggplant clay pot
蒜蓉炒丝瓜Stir fry gourd with garlic
虎皮尖椒Tiger Skin fry pepper
辣椒圈炒蛋Stir fry egg in hot chili
酸辣土豆丝Chili and sour potato
干炒牛河Dry fry rice noodles with beef
肉片炒面Stir fry noodles with pork
斋汤面Vegetarian noodle soup
豆豉爆辣椒圈Stir fry hot chili with bean sauce
老火例汤Soup of the day
豆腐鱼头汤Fish head and bean curd soup
番茄豆腐汤Tomato and bean curd soup
紫菜蛋花汤Laver and egg soup
椰子炖鸡Braise chicken in coconut
土茯苓煲龟Tortoise with tuckahoe soup

单尾品种Snacks and Desserts

榴莲酥Durian Crisp Nosh
*烧酥Barbecued Pork Crisp Nosh
萝卜酥 Turnip Crisp Nosh
蛋挞 Egg custard nosh
咸甜薄撑Salt/Sweet pancake
潮式煎饼Chaozhou style pancake
番茨饼Sweet potato pancake
黄金饼Golden cake
葱油饼Shallot pancake
香煎生肉包Fried minced pork bun
鸳鸯馒头Assorted steamed bun
炸馒头Fried bun
pork with preserved vegetable 梅菜扣肉
steamed minced pork with salt fish 咸鱼蒸肉饼
sauté diced pork fillet with brown sauce 酱炸里脊丁
ham with fresh bamboo shoots 鲜笋火腿
braised pork leg 红烧猪蹄
pig tripe with chili sauce 麻辣猪肚
sliced meat and liver with fried rice crust 双片锅巴
pork chops with bean sauce 豆豉排骨
pork chops with sweet and sour sauce 糖醋排骨
sauté pork cubelets with hot pepper 宫保肉丁
meat with cayenne pepper 麻辣白肉
braised pork tendons 红烧蹄筋
meat balls braised with brown sauce 红烧狮子头
fried crisp pork slices with sugar powder 糖粉酥肉
roasted suckling pig 烤乳猪
fried crisp pork 脆皮锅酥肉
stewed pork with preserved bean curd 腐乳炖肉
braised pork slices in soy sauce 红烧扣肉
quick-fried pork and scallions 葱爆肉
sweet and sour pork 咕噜肉
steamed pork with rice flavor in lotus leaves 荷叶粉蒸肉
double cooked pork slices 回锅肉
beef with orange peel 陈皮牛肉
mutton shashlik 烤羊肉串
rinse-mutton / mutton slices rinsed in chafing dish 涮羊肉
mutton braised in brown sauce 红烧羊肉
汤类：
consommé 清汤
chowder 羹
double-stewed soup 老火汤
pork and radish soup 连锅汤
three fresh delicacies soup 三鲜汤
five-flavored mutton soup 五滋汤
shark’s fin soup 鱼翅汤
scallop soup 干贝汤
snake potage with eight delicacies 八珍蛇羹
stewed white gourd soup with eight ingredients 八宝冬瓜盅
ginseng and black hen soup 人参炖乌鸡
laver egg soup 紫菜蛋花汤
soup with bamboo shoots and fresh mush 竹笋鲜蘑汤
mushroom soup 清炖冬菇汤
Mt. Lushan stone fungus soup 庐山石耳汤
sliced roast 火鸭芥菜汤
mashed chicken and asparagus soup 芦笋鸡茸汤
consommé of snow egg with bean sprouts 豆苗鞭蓉蛋汤
hors d’oeuvers Jinjiang style 锦江拼盆
butterfly-shaped appetizer 蝴蝶冷盆
assorted appetizer 什锦冷盘
eight-diagram-shaped appetizer 太极八卦
spiced chicken liver and gizzard 卤鸡珍肝
shredded boiled pork meat 卤牛肉
spicy chicken giblets 卤鸡杂
salted ck gizzards 盐水鸭肫
ck wing tips 鸭翅膀
cold ck web 拌鸭掌
ck flippers with mustard sauce 芥末鸭掌
spiced peanuts 五香花生仁
sauté sword beans with dried shrimps 开洋炝刀豆
pickled hot vegetables 泡辣菜
cold vermicelli with mustard and meat shreds 冷拌粉皮
wine preserved crabs 醉蟹
boiled shrimps with salt 咸水虾
sliced pork tripe in hot chili oil 红油肚片
chicken pickled in fermented rice wine sauce 糟鸡
roast ck / goose 烧鸭（鹅）
multi-flavor chicken 怪味鸡
spiced beef 麻辣牛肉条
mixed meat in aspic 白切肉
sauté meat and vegetable 什锦肉冻
marinated chicken feet 五香凤爪
spiced marinated chicken 五香酱鸡
chicken skin with mustard sauce 芥末鸡皮
chicken slices with bean jelly sheets 鸡丝粉皮
chicken sings with chili sauce and sesame paste 辣味麻酱鸡翅
roast ck shred in sauce 拌烤鸭丝
ck cutlets with sesame paste 麻酱鸭块
stewed salt-preserved ck 桂花盐水鸭
shrimp chip 虾片
cucumber with jellyfish and dried shelled shrimp 瓜皮虾
raw fish in sauce 生拌鱼
bird’ s nest in crystal sugar 冰糖燕窝
braised snipe in port wine 红酒烧竹鸡
grilled young pigeon 铁扒乳鸽
minced quail 鹌鹑松
eggs preserved in wine 糟蛋
pickled egg 酱蛋
egg in tea 茶叶蛋
spiced goose wing tps and webfeet 蒸腊鹅
spiced goose, Chaozhou style 潮州卤鹅
roast goose, Chaozhou style 潮州烧雁鹅
braised whole ck in soy sauce 红烧全鸭
spiced ck 五香鸭
steamed Nanjing salted ck 蒸南京板鸭
roast Beijing ck 北京烤鸭
sliced chicken in wine sauce 香糟鸡片
deep fried spring chicken 炸童子鸡
steamed chicken in lotus leaf packets 荷叶粉蒸鸡
fried chicken in paper packets 炸纸包鸡
chicken in orange flavor 陈皮鸡
curry chicken 咖喱鸡
braised chicken in casserole 砂锅鸡
mud-baked chicken 叫化子鸡

⑹ 用英语介绍西湖醋鱼的由来，或者其他菜名的由来

西湖醋鱼 ：

翻译：
Steamed Grass Carp in Vinegar Gravy dishes in Hangzhou as West Lake's most prestigious, begin business in Southern Song Dynasty emperor,according to ancient records, Steamed Grass Carp in Vinegar Gravy a dishfrom "Uncle sister-in-law Chuan zhen".
Legend has it that when the Southern Song Dynasty, song brothers two people, knowledge quite, but officials do not want to, and seclusion Jianghu,rely on fishing for a living. A local bully, name Zhao Da Guanren, he saw Song Sao's youth and beauty, is plotting to kill the songxiong, to occupy the Song Sao. So far, Disaster comes. Song Jiashu's wife, grief. In order to offer brotherrevenge, uncle sister-in-law together to the Yamen innocence complain, which know at the time of the government and the evil one nostril, not to complain,anti beaten, put them out of yamen. After coming home, only to let the younger brother sister-in-law fled away from home. Uncle sister-in-law broke up, Song Sao special sugar, vinegar burn a bowl of grass carp, brother said: "this dishare sweet and sour, hope you have have one's day today, do not forget the bitterness". Later, song brother out, anti Jin Weiguo, made a contribution,returned to Hangzhou, the punishment of the villain, but always can not findsister-in-law's whereabouts. Time to go out to dinner, at that this dish, after questioning the parties know sister-in-law anonymity when kitchen workershere, which was a reunion. Therefore, the "Uncle sister-in-law Chuan Zhen"this beautiful dish, also with the same legend spread in folk.

⑺ 西湖醋鱼的英语

1、West Lake Fish in Vinegar Gravy
2、West Lake vinegar fish
3、Steamed Grass Carp in Vinegar Sauce
三种说法 我给有道上抄过来的 看能否用专上 、、属、

⑻ 西湖醋鱼的英文介绍（各位高手帮帮忙），急啊！

The west lake in hangzhou, zhejiang province, is "vinegar fish traditional flavor dishes. This dish selection" kun "west lake as raw materials, before cooking fish first commonly in the cage in the hungry fish to raise a day or two, make its excrete intestinal sundry, remove the smell of soil temperature. While cooking was very strict, can use only three or four minutes burn properly. It later, then pour a layer of smooth sleek, sweet and sour fish up their pectoral fins, tender beauty, with crab flavor, sweet and sour. Meat is tender and tao zi China.

⑼ 求助高手 用英文介绍西湖醋鱼的做法

中文的做法：
原料：活草鱼1条重克，葱4根，姜片5块。
步骤：1、先加工活草鱼.刮掉鱼鳞，清洗干净后，从鱼背处剖开，取出内脏，鱼头也要劈开，展开来，就象是腹部相连的连体鱼.用刀在鱼身上划几刀，这种刀法，叫"切牡丹片"，这样烧起来容易入味。

2、用中火把锅烧热，放50克(1两)油，投入葱和姜块，煸香后，放15克(3钱)黄酒，加水(水量要能把鱼淹没)，再放3O克(6钱)酱油，5克(1钱)盐.煮开后，把鱼放入，先用旺火烧开，再改用中火，把鱼煮熟，但不要煮老了.窍门是:看到鱼鳍竖起来，眼珠突出，就可以捞起来，这样能保证鱼肉的鲜嫩.一般说从水开到出锅大约需要15分钟左右。

3、把煮鱼的汤舀出100克(2两)放在炒锅里，加10克(2钱)酱油，50克(1两)白糖，50克(1两)米醋和少许盐，烧开，再加30克(6钱)水淀粉勾芡.这就是糖醋卤汁.卤汁内淋少许熟油，然后出锅浇在鱼身上，面上需撒上极细的姜末10克(2钱)。
那位高手帮我翻译下。。。。中文的做法：
原料：活草鱼1条重6O0克，葱4根，姜片5块。
步骤：1、先加工活草鱼.刮掉鱼鳞，清洗干净后，从鱼背处剖开，取出内脏，鱼头也要劈开，展开来，就象是腹部相连的连体鱼.用刀在鱼身上划几刀，这种刀法，叫"切牡丹片"，这样烧起来容易入味。

2、用中火把锅烧热，放50克(1两)油，投入葱和姜块，煸香后，放15克(3钱)黄酒，加水(水量要能把鱼淹没)，再放3O克(6钱)酱油，5克(1钱)盐.煮开后，把鱼放入，先用旺火烧开，再改用中火，把鱼煮熟，但不要煮老了.窍门是:看到鱼鳍竖起来，眼珠突出，就可以捞起来，这样能保证鱼肉的鲜嫩.一般说从水开到出锅大约需要15分钟左右。

3、把煮鱼的汤舀出100克(2两)放在炒锅里，加10克(2钱)酱油，50克(1两)白糖，50克(1两)米醋和少许盐，烧开，再加30克(6钱)水淀粉勾芡.这就是糖醋卤汁.卤汁内淋少许熟油，然后出锅浇在鱼身上，面上需撒上极细的姜末10克(2钱)。
那位高手帮我翻译下。。。。中文的做法：
原料：活草鱼1条重6O0克，葱4根，姜片5块。
步骤：1、先加工活草鱼.刮掉鱼鳞，清洗干净后，从鱼背处剖开，取出内脏，鱼头也要劈开，展开来，就象是腹部相连的连体鱼.用刀在鱼身上划几刀，这种刀法，叫"切牡丹片"，这样烧起来容易入味。

Chinese practices:
Materials: living grass a heavy 6O0 grams, 4 green onions, ginger 5.
Step: 1, first processing live grass carp. Scraped scale, clean, the fish back from the Department cut open, remove the internal organs, head must split, start to, like a piece of fish abdomen connected. With a knife in fish program several times, this knife, called "Cut peonies film", it is easy flavorful roast.

2, heat a saucepan with the torch, put 50 grams (1 2) oil, put onion and root ginger, stir after incense, put 15 grams (3 money) rice wine, add water (water should be able to fish submerged), add 3O g (6 money) soy sauce, 5 grams (1 money) salt. boil, put the fish into the first stir-boil, then switch to medium heat, cook the fish, but do not cook old. The trick is: see erected fins, eyes prominent, you can scooped up the fresh fish that can guarantee. Generally, open to the leaves the pot from the water about 15 minutes.

3, cooked the fish soup ladle out to 100 grams (2 2) on the wok, add 10 grams (2 money) soy sauce, 50 grams (1 2) sugar, 50 grams (1 2) rice vinegar and a pinch of salt, burning open, together with 30 grams (6 money) water starch thicken. This is the sweet and sour sauce. add to sauce, pour a little immature oil, then pour in the fish leaves the pot, sprinkle with very fine surface required ginger 10 grams (2 money).
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