□ 吴良佳
中国人民大学外国语学院硕士研究生
二、冷菜类 Cold Dishes
巍山牛凉片 Weishan Cold Beef Slices
漾濞桃仁拌木耳 Black Fungus with Walnut Kernel
喜洲田园秋葵 Xizhou Okra in Sauce
芥末捞汁秋葵 Okra with Mustard Dressing
椒麻汁拌鹅胗 Goose Gizzard with Chili Sauce
红油拌顺风耳 Pig Ears in Chili Sauce
柠檬剔骨乌鸡脚 Lemon-Flavored Boneless Black Chicken Feet
芹菜拌花生米 Celery and Peanut Salad
田园时蔬沙拉 Vegetable Salad
弥渡卷蹄配蘸水 Midu Pork Roll
香拌黄牛肉 Mixed Yellow Beef with Coriander
红油拌豆干 Mixed Dried Tofu with Chili Oil
酸辣汁藕节 Sour and Spicy Lotus Root Slices
三、热菜类 Hot Dishes
香煎银鳕鱼鹌鹑蛋 Pan-Fried Silver Cod and Quail Eggs
喜洲芦笋炒百合 Stir-Fried Lily with Asparagus
芝士南瓜焗虎虾 Baked Tiger Prawns with Cheese and Pumpkins
大理酸辣鱼 Sour and Spicy Fish, Dali Style
大理砂锅鱼 Claypot Fish, Dali Style
葱油田园菜心苗 Fried Vegetables in Scallion Oil
炸虾饼配番茄酱 Fried Shrimp Cake with Tomato Sauce
洋酒酱焗鲜鲍 Baked Fresh Abalone with Imported Wine Sauce
葱油蛋白蒸鱼片 Steamed Fish Slices with Scallion Oil
橄榄油炒西兰花 Fried Broccoli in Olive Oil
鮰鱼狮子头 Fish and Stewed Meatball
燕麦野米番茄盅 Tomato Stew with Oat and Quinoa
金丝虾配泰汁 Shrimp with Thai Sauce
笋丝烩北极贝 Braised Arctic Shellfish with Shredded Bamboo Shoots
胡萝卜青笋丁 Diced Carrots and Bamboo Shoots
酥皮焗三文鱼 Crispy Baked Salmon
秋葵海螺片 Okra and Sea Snail Slices
芙蓉蛋白炒虾仁 Fried Shrimp with Hibiscus-shaped Egg White
芋艿烩海菜 Braised Seaweed with Taro
杏鲍菇炒牛柳 Stir-Fried Beef Fillet with Apricot Mushroom
菌菇干烧鱼块 Braised Fish Slices with Mushrooms
黑椒汁焗鸡扒 Baked Chicken Chop with Black Pepper Sauce
鹌鹑蛋红烧肉 Braised Pork Belly with Quail Eggs
豉油皇小河虾 River Shrimp in Soy Sauce
芦笋百合炒蜜豆 Stir-Fried Sweet Beans with Asparagus and Lily
葱油白灼菜心 Poached Cabbage with Scallion Oil
诺邓火腿烩山药 Braised Ham with Yam
橄榄油炒菠菜 Sautéed Spinach in Olive Oil
腊肉皱椒烩香菌 Braised Mushrooms with Bacon and Wrinkled pepper
香茅草焗牛扒 Baked BeefSteak with Lemongrass
白族酸辣黄壳鱼 Sour and Spicy Yellow Shell Fish
红烧肉丸配蔬菜 Braised Meatball with Vegetables
洱源雕梅小排 Carved Plum Spareribs
盐水基围虾 Salted Boiled Shrimp