鹅肝英文怎么写的( 二 ) _英文

德大特色德大的鹅肝在制作时，选用苹果做配料。苹果是西餐中常用的配料，用于去除西餐中的油腻，经过特殊处理后，苹果会散发出一种特殊的香味，酸中带甜。
烹饪技巧如此娇贵的鹅肝对于厨师的烹饪技巧要求颇高，火候掌握更是一大考验。德大厨师在烹制鹅肝时有一项不成文的规定，在小火微煎鹅肝时，厨师只能将鹅肝翻一次面，这样充分保证了肉质的鲜嫩和营养价值。
2.西餐中的开胃菜有哪些请将中英文都写,急用,谢谢法式局蜗牛（FRENGH BAKED ESCARGOTS）
红酒鹿肉批（VENISON PATE）
生腌马哈鱼（MARINATED SALMON WITH HERBS）
海鲜批（SEAFOOD PATE）
局海鲜布丁（BAKED SEAFOOD PUDDING）
普鲁旺斯鲜贝（PROVENCALE SCALLOP）
海鲜小酥盒（STUFFED SEAFOOD IN PUFF PASTRY）
法式鹅肝批（FRENCH GOOSE LIVER PATE）
3.请帮忙把菜单翻译成英文和日文【鹅肝英文怎么写的】茶壶海鲜汤（土瓶燕） Soup of a seafood of a teapot (swallow of a countrified bottle) 急须の海鲜のスープ（田舎くさい瓶の燕）韩国泡菜 Korean sour pickles 韩国の酸味のある渍け物中华海草 Grass in a Chinese sea 中华海の草味付螺肉 The taste will pay meat of a conch. 味はマキガイの肉を払います味付八爪鱼 The taste will pay 8 nails of fish. 味は8爪の鱼を払います味付墨鱼仔 The taste will pay a child of squid. 味はイカの子を払います味付墨鱼嘴 The taste will pay the mouth of squid. 味はイカの口を払います雪花牛肉套餐（可供5-6人）雪片の牛肉の定食（5-6人を供给（提供）できます）韩国泡菜韩国の酸味のある渍け物蟹籽沙律カニの実の沙律雪花牛肉厚烧（300克）雪片の牛肉が厚くて燃やします（300グラム）什锦天妇罗取り合わせの日の妇のルーマニア炭烧扇贝炭はホタテ贝を燃やします西京银鳕鱼西京の银のタラの鱼铁板大明虾鉄板の大きいクルマエビ铁板六合菜鉄板の六合の野菜土瓶蒸田舎くさい瓶は蒸します海鲜炒饭海鲜のチャーハン铁板龙虾套餐（可供4-5人）鉄板のロブスターの定食（4-5人を供给（提供）できます）韩国泡菜韩国の酸味のある渍け物蟹籽沙律カニの実の沙律奥州龙虾（2.2斤左右一只）オーストリアの州のロブスター（2.2斤ぐらいの1匹）万福牛肉薄烧女性のおじぎの牛肉が薄くて燃やします吉列鱿鱼圈吉列のスルメイカは闭じ込めます炭烧生蚝炭は燃やしてカキを生みます蜜汁嫩鸡扒甘い汁の若どりはすがりつきます铁板六合菜鉄板の六合の野菜土瓶蒸田舎くさい瓶は蒸します牛肉炒饭牛肉のチャーハン铁板鹅肝套餐（3-4人）鉄板のガチョウの肝臓の定食（3-4人）韩国泡菜韩国の酸味のある渍け物蟹籽沙律カニの実の沙律铁板鹅肝（160克）鉄板のガチョウの肝臓（160グラム）铁板鱿鱼鉄板のスルメイカ炸虾天妇罗エビの日の妇のルーマニアが破裂します铁板万福牛肉薄烧鉄板の女性のおじぎの牛肉が薄くて燃やします大葱鸡肉串ネギの鶏肉は刺し连ねます铁板炒茼蒿鉄板はシュンギクを炒めます土瓶蒸田舎くさい瓶は蒸します海鲜炒饭海鲜のチャーハン。
4.谁能用英文写篇关于川菜的介绍最好中英文对照中餐 Chinese Food 冷菜类 Cold Dishes 白菜心拌蜇头：Marinated Jellyish and Chinese Cabbage in Vinaigrette 白灵菇扣鸭掌：Mushrooms with Duck Feet 拌豆腐丝：Shredded Tou with Sauce 白切鸡：Boiled Chicken with Sauce 拌双耳：Tossed Black and White Fungus 冰梅凉瓜：Bitter Melon in Plum Sauce 冰镇芥兰：Chinese Broccoli with Wasabi 朝鲜辣白菜：Korean Cabbage in Chili Sauce 朝鲜泡菜：Kimchi 陈皮兔肉：Rabbit Meat with Tangerine Flavor 川北凉粉：Clear Noodles in Chili Sauce 刺身凉瓜：Bitter Melon with Wasabi 豆豉多春鱼：Shisamo in Black Bean Sauce 夫妻肺片：Pork Lungs in Chili Sauce 干拌牛舌：Ox Tongue in Chili Sauce 干拌顺风：Pig Ear in Chili Sauce 怪味牛腱：Spiced Bee Shank 红心鸭卷：Sliced Duck Rolls with Egg Yolk 姜汁皮蛋：Preserved Eggs in Ginger Sauce 酱香猪蹄：Pig Feet Seasoned with Soy Sauce 酱肘花：Sliced Pork in Soy Sauce 金豆芥兰：Chinese Broccoli with Soy Beans 韭黄螺片：Sliced Sea Whelks with Hotbed Chives 老北京豆酱：Traditional Beijing Bean Paste 老醋泡花生：Peanuts Pickled in Aged Vinegar 凉拌金针菇：Golden Mushrooms and Mixed Vegetables 凉拌西芹云耳：Celery with White Fungus 卤水大肠：Marinated Pork Intestines 卤水豆腐：Marinated Tou 卤水鹅头：Marinated Goose Heads 卤水鹅翼：Marinated Goose Wings 卤水鹅掌：Marinated Goose Feet 卤水鹅胗：Marinated Goose Gizzard 卤水鸡蛋：Marinated Eggs 卤水金钱肚：Marinated Pork Tripe 卤水牛腱：Marinated Bee Shank 卤水牛舌：Marinated Ox Tongue 卤水拼盘：Marinated Meat Combination 卤水鸭肉：Marinated Duck Meat 萝卜干毛豆：Dried Radish with Green Soybean 麻辣肚丝：Shredded Pig Tripe in Chili Sauce 美味牛筋：Bee Tendon 蜜汁叉烧：Honey-Stewed BBQ Pork 明炉烧鸭：Roast Duck 泡菜什锦：Assorted Pickles 泡椒凤爪：Chicken Feet with Pickled Peppers 皮蛋豆腐：Tou with Preserved Eggs 乳猪拼盘：Roast Suckling Pig 珊瑚笋尖：Sweet and Sour Bamboo Shoots 爽口西芹：Crispy Celery 四宝烤麸：Marinated Bran Dough with Peanuts and Black Fungus 松仁香菇：Black Mushrooms with Pine Nuts 蒜茸海带丝：Sliced Kelp in Garlic Sauce 跳水木耳：Black Fungus with Pickled Capsicum 拌海螺：Whelks and Cucumber 五彩酱鹅肝：Goose Liver with White Gourd 五香牛肉：Spicy Roast Bee 五香熏干：Spicy Smoked Dried Tou 五香熏鱼：Spicy Smoked Fish 五香云豆：Spicy Kidney Beans 腌三文鱼：Marinated Salmon 盐焗鸡：Baked Chicken in Salt 盐水虾肉：Poached Salted Shrimps Without Shell 糟香鹅掌：Braised Goose Feet in Rice Wine Sauce 酿黄瓜条：Pickled Cucumber Strips 米醋海蜇：Jellyish in Vinegar 卤猪舌：Marinated Pig Tongue 三色中卷：Squid Rolls Stued with Bean, Ham and Egg Yolk 蛋衣河鳗：Egg Rolls Stued with Eel 盐水鹅肉：Goose Slices in Salted Spicy Sauce 冰心苦瓜：Bitter Melon Salad 五味九孔：Fresh Abalone in Spicy Sauce 明虾荔枝沙拉：Shrimps and Litchi Salad 五味牛腱：Spicy Bee Shank 拌八爪鱼：Spicy Cuttleish 鸡脚冻：Chicken Feet Galantine 香葱酥鱼：Crispy Crucian Carp in Scallion Oil 蒜汁鹅胗：Goose Gizzard in Garlic Sauce 黄花素鸡：Vegetarian Chicken with Day Lily 姜汁鲜鱿：Fresh Squid in Ginger Sauce 桂花糯米藕：Steamed Lotus Root Stued with Sweet Sticky Rice 卤鸭冷切：Spicy Marinated Duck 松田青豆：Songtian Green Beans 色拉九孔：Abalone Salad 凉拌花螺：Cold Sea Whelks with Dressing 素鸭：Vegetarian Duck 酱鸭：Duck Seasoned with Soy Sauce 麻辣牛筋：Spicy Bee Tendon 醉鸡：Liquor-Soaked Chicken 可乐芸豆：French Beans in Coca-Cola 桂花山药：Chinese Yam with Osmanthus Sauce 豆豉鲫鱼：Crucian Carp with Black Bean Sauce 水晶鱼冻：Fish Aspic 酱板鸭：Spicy Salted Duck 烧椒皮蛋：Preserved Eggs with Chili 酸辣瓜条：Cucumber with Hot and Sour Sauce 五香大排：Spicy Pork Ribs 三丝木耳：Black Fungus with Cucumber and Vermicelle 酸辣蕨根粉：Hot and Sour Fern Root Noodles 小黄瓜蘸酱：Small Cucumber with Soybean Paste 拌苦菜：Mixed Bitter Vegetables 蕨根粉拌蛰头：Fern Root Noodles with Jellyish 老醋黑木耳：Black Fungus in Vinegar 清香苦菊：Chrysanthemum with Sauce 琥珀核桃：Honeyed Walnuts 杭州凤鹅：Pickled Goose, Hangzhou Style 香吃茶树菇：Spicy Tea Tree Mushrooms 琥珀花生：Honeyed Peanuts 葱油鹅肝：Goose Liver with Scallion and Chili Oil 拌爽口海苔：Sea Moss with Sauce 巧拌海茸：Mixed Seaweed 蛋黄凉瓜：Bitter Melon with Egg Yolk 龙眼风味肠：Sausage Stued with Salty Egg 水晶萝卜：Sliced Turnip with。