“宫保鸡丁”的英文名“Kung Pao Chicken”属于音译与意译结合的产物。“宫保”指丁宝桢的荣誉官衔“太子少保”(清代称“宫保”),后人为纪念他而将这道菜冠以其官衔。在英语中,除最常见的“Kung Pao Chicken”外,也有保留拼音直译的“Gong Bao Ji Ding”或描述性译法如“Diced Chick...
Kung Pao Chicken: Quintessential Chinese Cuisine 宫保鸡丁:中国菜的代名词 Kung Pao chicken is a traditional Sichuan dish which is very popular among the masses because of its spicy taste of dried chili peppers, tender chicken cubes and crunchy peanuts. In wes...
活在澳洲 游客应该尝..Kungpao chicken(宫保鸡丁)宫保鸡丁是国际上最著名的中国菜之一,由鸡丁与葱、姜、花椒、辣椒和油炸花生一起翻炒而成。关于这道菜的起源有不同的说法,但许多人认为这道菜的灵感来自19世纪前四川
这样一来,想要吃“宫保鸡丁”的那些饥肠辘辘的外国游客可以喊出“kung pao chicken”,有望会满意地发现,送上来的就是这道菜。 虽然之前的译法:“spicy diced chicken with peanuts”也可以帮助目的语读者了解到其真正的指称,即这是一道...
Kung Pao Chicken (宫保鸡丁) in Chinese is a stir-fried dish with chicken cubes, dried chili pepper, and crispy peanuts. The tender taste of the chicken matches great with the crispy peanuts with a combined sweet, sour, and spicy taste. This dish is a popular Sichuan food and has become...
According to one widely repeated story, the Chinese name of “kung pao chicken” comes from the name of an imperial official who was fed the dish during an inspection tour. 据一个广为传播的故事说,“宫保鸡丁”的中文名来自一位前朝官员,他在巡查途中吃到了这道菜。 In China, where meetings ...
宫保鸡丁(Kung Pao Chicken)由鸡丁、花生和红辣椒做成,是著名的传统川菜。这道菜以晚清时期的官员丁宝桢的名字命名。据说,丁宝桢很喜欢吃,尤其是 “爆炒鸡丁”。丁宝桢在四川做巡抚(governor)时,他常常以爆炒鸡丁宴请宾客。为了迎合四川宾客的口味,丁宝桢改良了他最爱的“爆炒鸡丁”,加入了红辣椒。结果, 辣的...
1999 of the Ta Kung Pao, a mouthpiece for the CPC in Hong Kong. legco.gov.hk 代理主席,我不憚煩地引述這段文字,這段文字出自1999年 1月 30日中國共產黨在香港的喉舌《大公 報》 的 社評。 legco.gov.hk Choose less fattening meat like turkey, chicken, seafood, and sirloin steak. media....
川菜1 – 宫保鸡丁 Kung Pao Chicken 知乎视频184 播放 · 1 赞同视频 点击观看视频(点击观看视频) 这是最有名的中餐之一,在海外很受欢迎。One of the most famous Chinese dishes, it is very popular outside China. 它是由鸡丁,大葱段,花生炒的Consisting of cubes of chicken, chunks of scallion...
Kung Pao Chicken 2. Kung Pao Chicken Kung Pao Chicken(宫保鸡丁), definitely one of the top 10 Chinese dishes, is a popular dish not only among Chinese people. Its special flavor of sweet and sour with a little bit spicy is also well-liked abroad and this course even becomes the byword...