白菜心拌蜇頭 Marinated Jellyfish Head and Heart of Chinese Cabbage
白靈菇扣鴨掌 Mushroom with Duck Webs
白切雞 Boiled Chicken Slices (Served with Soy Sauce, Ginger Sauce or Ginger and Scallion Sauce)
拌八爪魚 Marinated Octopus
拌豆腐絲 Shredded Tofu
拌黑木耳 Black Fungus in Sauce
拌苦菜 Maror in Sauce
拌牦牛耳 Yak Ear in Sauce
拌茄泥 Mashed Eggplant in Sauce
拌雙耳 Tossed Black and White Fungus
拌爽口海苔 Seaweed in Sauce
拌鴕鳥筋 Ostrich Tendons in Sauce
拌鮮核桃仁 Fresh Walnuts in Sauce
拌香椿苗 Chinese Toon in Sauce
拌野菜 Assorted Wild Herbs in Sauce
拌豬頭肉 Pig's Head Meat in Sauce
冰梅涼瓜 Bitter Melon in Plum Sauce
冰心苦瓜 Bitter Melon Salad
冰鎮(zhèn)芥藍(lán) Iced Chinese Broccoli
朝鮮辣白菜/朝鮮泡菜 Kimchi
陳皮兔肉 Tangerine-Flavored Rabbit Meat
豉油乳鴿皇 Braised Pigeon in Black Bean Sauce
川北涼粉 Tossed Clear Noodles with Chili Sauce
川味香腸 Sausage, Sichuan Style
春芽豆腐絲 Shredded Tofu with Bean Sprouts
刺身涼瓜 Bitter Melon with Sashimi
蔥油鵝肝 Goose Liver with Scallion Sauce
蔥油雞 Chicken with Scallion Sauce
脆蝦白菜心 Fried Shrimp with Heart of Chinese Cabbage
大拉皮 Tossed Clear Noodles with Sauce
蛋黃涼瓜 Bitter Melon with Egg Yolk
蛋衣河鰻 Flavored Eel coated with Egg
本文來(lái)自：逍遙右腦記憶 http://portlandfoamroofing.com/chuzhong/1121724.html
相關(guān)閱讀：上海教育出版社版本教材 -- 七年級(jí)英語(yǔ)下冊(cè)知識(shí)點(diǎn)歸納Unit10