有谁能告诉我怎么用英语介绍一道菜，必须要有图片。谢谢了，尽快，我在线等
用英语介绍一道菜的制作过程，怎样做，材料等等，一定要有图片，可以给我网址。谢谢了，
能不能直接给我英语，然后给图片地址啊，给网址我还是看不懂。
第1个回答 2008-05-12
不建议照搬，因为一看就知道是抄来的，请自己修改一下。
烤鸡
http://www.epicurious.com/recipes/food/views/109437
烤鸡图片：
http://www.epicurious.com/images/recipesmenus/2004/2004_may/109437_116.jpg
菜的来历：As a working mother with four daughters, my mom had very little spare time, yet she always managed to turn out meals reminiscent of her native Canton, China. This dish, one of her specialties, takes its name from the moist, velvety texture the chicken gets from being poached at a low temperature. My mother loved the short preparation time (the chicken finishes cooking through heat retained in a covered pot) and that the poaching liquid can be strained and then chilled or frozen to be used again.
时间：Active time: 20 min Start to finish: 1 1/2 hr
几人份：Servings: Makes 6 servings.
准备的材料：
1 (3- to 31/2-lb) whole chicken
2 (14-oz) cans low-sodium chicken broth (3 1/2 cups)
1 cup soy sauce
1 cup dark soy sauce* (see cooks' note, below)
1 cup Chinese rice wine* (preferably Shaoxing) or medium-dry Sherry
1/4 cup coarsely crushed yellow rock sugar* (2 oz) or 1/4 cup packed brown sugar
1 bunch scallions, cut into 3-inch pieces
6 (1/4-inch-thick) round slices fresh ginger
4 (3- by 1-inch) strips fresh orange zest
1 tablespoon fine sea salt
2 whole cloves
2 whole star anise (1 1/2 teaspoons)
1 (2 1/2-inch) dried red chile
1/2 teaspoon Sichuan or black peppercorns
Accompaniment: cooked rice or noodles
Garnish: fresh cilantro leaves
制做过程：
Rinse chicken inside and out and pat dry.
Combine remaining ingredients in a 4- to 6-quart heavy pot and bring to a boil.
Add chicken, breast side down, and reduce heat to a simmer. (Chicken may not be completely covered with liquid.) Cook, covered, 15 minutes.
Turn off heat and let chicken stand, covered, 30 minutes. Turn chicken over, then cover and let stand 15 minutes more. (Chicken will be cooked through.)
Transfer chicken to a cutting board, reserving cooking liquid. Cut off drumsticks and thighs, then cut off wings, transferring pieces to a serving platter. (Chicken will release juices.) Separate breast (with rib cage) from back, discarding back.
Using a cleaver or other sharp large heavy knife, cut breast against grain through bone into 1-inch-thick slices.
Spoon some of warm poaching liquid over chicken and serve chicken warm, chilled, or at room temperature. Pour remaining poaching liquid through a sieve set into a bowl and serve additional poaching liquid as a sauce if desired, then reserve remaining liquid to use again.
厨师提醒：
Cooks' notes:
• Dark soy sauce gives a deeper color to this dish. If it's unavailable, additional regular soy sauce is an acceptable substitute.
• Chicken keeps, covered and chilled, 2 days.
• Leftover poaching liquid keeps, chilled, in an airtight container 1 week, or frozen 3 months. Thaw if necessary and bring to a boil before using.
烤鸡
http://www.epicurious.com/recipes/food/views/109437
烤鸡图片：
http://www.epicurious.com/images/recipesmenus/2004/2004_may/109437_116.jpg
菜的来历：As a working mother with four daughters, my mom had very little spare time, yet she always managed to turn out meals reminiscent of her native Canton, China. This dish, one of her specialties, takes its name from the moist, velvety texture the chicken gets from being poached at a low temperature. My mother loved the short preparation time (the chicken finishes cooking through heat retained in a covered pot) and that the poaching liquid can be strained and then chilled or frozen to be used again.
时间：Active time: 20 min Start to finish: 1 1/2 hr
几人份：Servings: Makes 6 servings.
准备的材料：
1 (3- to 31/2-lb) whole chicken
2 (14-oz) cans low-sodium chicken broth (3 1/2 cups)
1 cup soy sauce
1 cup dark soy sauce* (see cooks' note, below)
1 cup Chinese rice wine* (preferably Shaoxing) or medium-dry Sherry
1/4 cup coarsely crushed yellow rock sugar* (2 oz) or 1/4 cup packed brown sugar
1 bunch scallions, cut into 3-inch pieces
6 (1/4-inch-thick) round slices fresh ginger
4 (3- by 1-inch) strips fresh orange zest
1 tablespoon fine sea salt
2 whole cloves
2 whole star anise (1 1/2 teaspoons)
1 (2 1/2-inch) dried red chile
1/2 teaspoon Sichuan or black peppercorns
Accompaniment: cooked rice or noodles
Garnish: fresh cilantro leaves
制做过程：
Rinse chicken inside and out and pat dry.
Combine remaining ingredients in a 4- to 6-quart heavy pot and bring to a boil.
Add chicken, breast side down, and reduce heat to a simmer. (Chicken may not be completely covered with liquid.) Cook, covered, 15 minutes.
Turn off heat and let chicken stand, covered, 30 minutes. Turn chicken over, then cover and let stand 15 minutes more. (Chicken will be cooked through.)
Transfer chicken to a cutting board, reserving cooking liquid. Cut off drumsticks and thighs, then cut off wings, transferring pieces to a serving platter. (Chicken will release juices.) Separate breast (with rib cage) from back, discarding back.
Using a cleaver or other sharp large heavy knife, cut breast against grain through bone into 1-inch-thick slices.
Spoon some of warm poaching liquid over chicken and serve chicken warm, chilled, or at room temperature. Pour remaining poaching liquid through a sieve set into a bowl and serve additional poaching liquid as a sauce if desired, then reserve remaining liquid to use again.
厨师提醒：
Cooks' notes:
• Dark soy sauce gives a deeper color to this dish. If it's unavailable, additional regular soy sauce is an acceptable substitute.
• Chicken keeps, covered and chilled, 2 days.
• Leftover poaching liquid keeps, chilled, in an airtight container 1 week, or frozen 3 months. Thaw if necessary and bring to a boil before using.
第2个回答 2008-05-12
奥运不是将很多菜译成了英语吗?那个应该翻译的比较好吧...
应该可以去参考下.
应该可以去参考下.
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