食品科学专业英语翻译

1.Alcoholic beverages are produced from a range of raw materials but especially from cereals,fruits and sugar crops .They include non-distilled beverages such as beers,wines,ciders,and sake.Distilled beverages such as whisky and rum are produced from fermented cereals and molasses,respectively,while brandy is produced by distillation of wine.Other distilled beverages,such as vodka and gin,are produced from neutral spirits obtained by distillation of fermented molasses,grain,potato or whey.A variety of fortified wines are produced by addition of distilled spirit to wines to raise the alcohol content to 15-20%.Notable products include sherries,Port and Madeira wines.

含酒精的饮料是由一系列的原料,尤其是由谷物,水果和糖作物包括non-distilled钪的饮料,如:啤酒、葡萄酒、杯苹果酒,酒的。如威士忌蒸馏饮料、朗姆酒制造谷物和糖蜜发酵,分别站在白兰地是由蒸馏的酒。其他蒸馏饮料,如伏特加和杜松子酒,制造了中性酒精蒸馏发酵糖蜜,谷物,马铃薯或乳清。各种各样的坚固的葡萄酒生产的增加白酒酒的酒精含量,提高15 - 20%。显著的产品包括酿,港口和马德拉葡萄酒。

2The yeast cell envelope contains a plasma membrane,a periplasmic space and a cell wall consisting mainly of polysaccharides with a small amount of peptide material.The wall component is a semi-rigid but solute permeable structure which provides considerably compressional and tensile strength to yeasts.Carboxyl groups of cell-wall peptides confer important flocculating characteristics on brewing yeasts,facilitating post-fermentation solid-liquid separation.Flocculation is thought to result from salt-bridge formation between calcium ions and these cell-wall carboxyl groups.

酵母细胞的细胞膜,信封里包含一个periplasmic空间和细胞壁多糖的主要组成,它含有少量的多肽物质。墙上零件结构半刚性但溶质渗透提供了大大挤压和拉伸强度的酵母。细胞壁肽组与羧基酿造酵母絮凝特性对重要,便于post-fermentation固液分离。絮凝法被认为由于salt-bridge之间形成钙离子和这些细胞壁羧基组。

3Brewer?s wort,produced from barley malt contains 19 amino acids and a range of other nutrients,These amino acids are assimilated at different rates during fermentation.A general amino acid permease ( GAP) can transport all basic and neutral amino acids except proline.At lease 11 other more specific amino scid transport systems exist in yeast in yeast.Proline permease is repressed by other amino acids and ammonia.

Brewer?s麦汁,由麦芽含有19氨基酸和一系列其他营养素的吸收,这些氨基酸在发酵过程中,以不同的比率。一般氨基酸permease(缺口)运输的所有基本和中性氨基酸除脯氨酸。至少11其他更特定的胺基scid运输系统存在于酵母在酵母。permease脯氨酸是被其它氨基酸和氨。

4Many strains of S.cerevisiae can attain ethanol concentrations of 12-14%. Interest has developed in the use of high alcohol tolerant yeasts in high-gravity brewing processes and in alcohol production for distillation with a view to increasing plant productivity and decreasing distillation costs,Selected strains are able to produce 18-20% alcohol although fermentation rate is generally greatly reduced as ethanol concentration increases .Grape juices with very high sugar concentrations are only fermented by osmophilic yeasts such as Saccharomyces rouxii and Saccharomyces bailli which have a high capacity to ferment fructose.Plasma membrane phospholipid composition is important for ethanol tolerance.Increased ethanol tolerance is observed when membrane unsaturated fatty acid content is increased. Alcohol tolerance may be

enhanced by supplementing the growth medium with unsaturated fatty acids,vitamins and proteins and proteins.Physiological factors such as the method of substrate feeding ,intracellular ethanol accumulation,osmotic bressure and temperature all contribute to yeast ethanol tolerance. Yeast glycolytic enzymes hexokinase,gluceraldehydes-3-puosphate dehydrogenase and pyruvate decarboxylase have been shown to be sensitive to ethanol concentration.

许多株酿酒酵母乙醇的浓度可以达到12 - 14%。兴趣发展了在使用高的酒精宽容地进行高浓度酿造酵母在酒精生产过程和在蒸馏,以达到提高植物的生产力和降低成本,选择蒸馏可以产生菌发酵率- 20%酒精虽然一般大大降低为乙醇浓度增加.Grape果汁糖浓度具有非常高的osmophilic只是酵母菌发酵型和bailli rouxii型具有高容量的发酵果糖。细胞膜磷脂成分是一种重要的乙醇宽容。乙醇宽容是遵循增加膜的不饱和脂肪酸含量增加。会增强耐酒精度纯培养基与不饱和脂肪酸、维生素和蛋白质和蛋白质。等生理因素的方法、胞内乙醇积累基质料、渗透bressure和温度都有助于酵母乙醇宽容。酵母无氧乳酸脱氢酶,gluceraldehydes-3-puosphate己糖激酶和丙酮酸脱已被证实是敏感的乙醇浓度。

5 For yeasts,PH values between 3 and

6 are most favourable for growth and fermentation activity .Fermentation activity is higher at higher PH values and there is a noticeable lag in fermentation activity at PH 3-4.PH affects formation of by-products .High PH values increase glycerol formation.The PH of grape must is usually in the range 3-3.9 because of its high acid content (5-15g/l),mainly tartaric and malic acids.Since most bacteria, with the exception of acetic acid and lactic acid bacteria,prefer more neutral PH values the susceptibility of wine musts to infection is greatly reduced.

酵母,酸碱值为6和3之间最优惠活动,为经济增长和发酵.Fermentation活动是在更高的酸碱值较高,并有一个明显的视觉滞后都在发酵活动对PH 3 - 4。PH影响形成酸碱值增加,高洁的副产品甘油的形成。葡萄的酸度范围必须通常在3 - 3.9因其高酸含量(5-15g / l)和苹果酸,主要信息。由于大多数细菌,除了乙酸、乳酸细菌,喜欢比较中性的价值观的易感性感染酒必须大大减少。

6 Fermentable sugars which normally constitute 70-80% of the wort carbohydrates are converted to ethanol during fermentation.The residual 20-30% carbohydrate consists mainly of higher dextrins or limit dextrins which are not susceptible to attack by malt amylaes because of the presence of α-1,6-glycosidis linkages.In the production of low carbohydrate beer,these limit dextrins may be hydrolysed to fermentable sugar by microbial amyloglucosidase.Ideally,this enzyme should be incubated with wort prior to wort boiling so that it is inactivated by the boiling process.While amyloglucosidase is also effective in hydrolysing limit dextrins during the fermentation stage,the enzyme is not inactivated by subsequent pasteurization and may remain in the final product.

可发酵的糖分一般构成70 - 80%的麦汁的碳水化合物被转化成乙醇发酵过程。残余的20 - 30%碳水化合物的主要成分是高等dextrins或者限制dextrins不是由麦芽amylaes极易受到攻击,因为存在的情况下,6-glycosidisα-1连接。生产低碳水化合物啤酒,这些限制可能hydrolysed dextrins表达由微生物amyloglucosidase糖。理想情况下,这个酶应与前孵化麦汁煮沸的做法,这样就可杀死沸腾的过程。而在hydrolysing amyloglucosidase同样有效

7 After lagering the beer contains microbial cells,proteinaceous precipitates and colloidal

matter,which are separated out by a variety of processes including flocculation ,centrifugation and filtration .Microbiological stability is achieved by sterile filtration and/or by pasteurization .The overall brewing process is summarized in Fig.2.

lagering后啤酒含有微生物细胞、蛋白质沉淀和胶体物质中分离出来,它是由多种流程,包括絮凝法、离心分离、过滤.Microbiological稳定性可通过无菌过滤和/或巴斯德杀菌法,全面总结了酿造工艺量程。

8 Wine is made by the fermentation of almost any ripe fruit juice or of extracts from certain vegetable products,such as dandelions.Because these starting materials contain a high concentration of sugar,as much as 15% alcohol may be obtained with certain yeast strains. The grapes used for wine usually range in sugar content from 12% to 30% and in water content from 70% to 85%.The other constituents in grapes ,including acids and minerals,account for the different color,taste,and sometimes bouquet of various wines.

酒是由发酵成熟的几乎所有的果汁或提取物对某些蔬菜产品,如蒲公英。因为这些原料含有高浓度的糖,多达15%的酒精会取得一定的酵母株。通常用于酒葡萄的范围内糖含量从12%降至30%,而水分含量从70%增加到85%。其他成分,包括酸葡萄和矿物质,说明不同的颜色、味道,有时束各种葡萄酒。

9 As soon as the skin of the grape is broken,the fermentation https://www.sodocs.net/doc/134646776.html,mercially ,the fruit is crushed and pressed mechanically.The resulting pressed grape juice ,called must,can be fermented naturally ,as is done in Europe ,by the enzymatic activity of wild yeasts that grow on the grapes.In the United States,on the other hand,grapes juice and other fermentable substances are usually either sterilized or treated with sulfur dioxide to prevent the growth of undesirable microorganisms. Specific yeast cultures,strains of Saccharomyces ellipsoideus,are then introduced,and the mixture of fruit juice and microorganisms is aerated in order to promote yeast growth. Anaerobic conditions result when yeasts are present in sufficient numbers to carry out the fermentation.

一旦皮肤的葡萄被打破,发酵过程的开始。商业,果实粉碎和按机械式的反应。结果按葡萄汁,称为必须,可以发酵当然,作为做是在欧洲,酶活性的野生酵母生长的葡萄。在美国,另一方面,葡萄果汁和其它代谢物质治疗通常要么消毒或二氧化硫对防止不良微生物的生长。特定文化、株酵母菌,然后ellipsoideus型,并介绍了混合果汁和微生物曝气,以促进酵母菌的生长。由于厌氧条件下呈现在足额酵母进行发酵。

10 The wide range of wines currently available is the result of change in the basic fermentation process.Must from both red and white wing grapes is white and is used to produce white wine.Red wines are made by allowing the fermentation to proceed in the presence of red grape skins.The alcohol,formed during the process,extracts the coloring into the wine.Rose wines are prepared by lightly pressing the skins of purple grapes and allowing fermentation to occur rapidly in the presence of the grape skins.Certain wines are also distinguished from others on the basis of sweetness.In dry wines,for example,most or all of the sugar is metabolized during fermentation.In sweet wines,fermentations is stopped while some sugar still remains in the product.

各种葡萄酒的现有的结果是改变基本发酵过程。必须从红酒和白酒翼葡萄是白色的,被用来制造的白葡萄酒。红酒的发酵是由允许继续存在的红葡萄皮。酒精,形成了在这一过程中,抽取色素在醋里。玫瑰葡萄酒准备轻轻地按紫色的葡萄皮,并允许发酵发生得很快的面前葡

萄皮。一些葡萄酒也区别于其他甜蜜的基础上。在干燥的葡萄酒,举例来说,大多数或所有的糖是在发酵过程中代谢。在甜葡萄酒,而一些糖极致味道停止仍然保持产品。

11 Some types of wines are known for a particular flavor,effervescence,or higher alcohol content.These include sparkling wines and fortified wines.Sparkling wines,such as champagne,undergo a second alcoholic fermentation inside the bottle under pressure,Sugar and yeast added to an already fermented product results in CO2 production,which carbonates the wine. 某些种类的葡萄酒而闻名的泡沫,一个特定的味道,或更高的酒精含量。这些包括起泡葡萄酒和坚固的葡萄酒。起泡葡萄酒,如香槟,进行第二次酒精发酵瓶内压力、糖和酵母发酵产物添加到一个已经导致二氧化碳的产生,而碳酸酒。

12 Since yeasts cannot survive in wines that are more than 15% alcohol,most table wines contain 10% to 12%.Alcohol concentrations of wines may be increased through the addition of brandy or other spirits.Such products are called fortified wines and include Madeira,port ,and sherry.

因为无法生存的葡萄酒酵母在酒精超过15%,大多数葡萄佐餐酒含有10%至12%。的葡萄酒的酒精浓度可以增加通过增加白兰地或其他烈酒。这样的产品被称为坚固的葡萄酒,包括马德拉、港口、和雪莉酒。

13 Most industrial enzymes are produced by microorganisms,the largest group being proteolytic enzymes from bacteria followed by carbohydrases .Animal enzymes include rennets and pancreatic proteases and lipases;the proteases are used primarily in leather processing.Among the plant enzymes,papain is the largest single industrial product.Industrial enzymes are usually mixtures of different https://www.sodocs.net/doc/134646776.html,mercial products are standardized with diluents.

大多数工业酶、微生物产生的最大群体被蛋白水解酶细菌的酶,紧随其后的是carbohydrases .Animal包括蛋白酶和脂肪酶和胰rennets;蛋白酶主要用于皮革加工。在植物酶、木瓜酶是最大的单一工业产品。工业酶混合物通常是不同的酶。商业产品标准化与稀释剂。

14 Bacterial α-amylases are divided into standard amylases and heat-stable amylases,depending on then stability to heat.Standard bacterial α-amylases from 枯草芽孢杆菌or B.amyloliquefaciens requires temperatures of 70-85 for optimal activity .Heat-stable bacterial α-amylase from,e.g. ,地衣芽孢杆菌，has a temperature optimum between 90 and 105.However,this optimum depends on the PH,the concentration of calcium ions,and the substrate concentration.A typical reaction is carried out on a 30% starch suspension at PH 7 and 103-105 for 7-11min in the presence of 70mg/l of calcium.The enzyme is inactivated by lowering the PH to 3.5-4.5 and the temperature to 80-90 for a period of 5-30min.

细菌α-amylases分为标准amylases和热稳定amylases然后稳定性,根据升温。从枯草芽孢杆菌细菌α-amylases标准或B.amyloliquefaciens需要温度的优化70-85活动.Heat-stable 细菌α-amylase,例如,从地衣芽孢杆菌温度优化,90年和105年之间。然而,这取决于PH值,优化钙离子的浓度、底物浓度。一个典型的反应是执行30%的淀粉悬架在PH 7和103-105为7-11min存在钙70毫克/升。这个酶活性降低,PH值为3.5 ~ -4.5和温度80-90 5-30min的一段时期。

15 Proteases and lipases are used in cleaning animal hides,a necessary step in leather production.Proteases are also used commercilly for meat tenderizing ,as they are capable of breaking down some of breaking down some of the tough meat protein.

蛋白酶和脂肪酶用于清洗兽皮,皮革生产的必要步骤。也用commercilly蛋白酶对肉类tenderizing,因为他们有能力打破一些打破一些艰难的肉类蛋白。

16 Various techniques are used to determine the numbers and kinds of microorganisms and their products in foods.These methods includes direct microscopic counts for both living and dead cells,standard plate counts ,specific staining procedures,immunological tests for enzymes and other microbial products,isolation and biochemical identification,and statistical determinations for living cells.Table 1 lists bacteria that are considered to be indicators of potential human or fecal contamination and also bacteria that are considered to be indicators of post-heat-processing contamination.

各种不同的技术用于确定编号和微生物及其产品在食品。这些方法包括直接显微计数都活着的和死去的细胞,标准板计数,具体染色程序、免疫学检查为酶与其它微生物的产物,分离和测定生化鉴定、数理统计对活细胞组成。表1列出细菌被认为是潜在的人类的指标或排泄物污染细菌,也被认为是post-heat-processing污染的指标。

17 Several chemical additives are used to prevent microbial spoilage of foods.Examples are citric acid,used to jams,jellies,and soft drinks;the mold inhibitor sodium propionate ,used in bakery goods and processed cheese;and the bacterial inhibitors sodium nitrate and sodium nitrite,used in the curing of meat and fish.These substances are classified as food additives under the Federal Food,Drug,and Cosmetic Act,indicating that they have been tested and found safe for human consumption by the Food and Drug Administration.This agency is currently reviewing all food additives as to levels of safety and effectiveness for food preservation.The levels of substances such as nitrates and nitrites may be reduced considerably in the near future as a result of such studies.

几个化工助剂用于防止微生物腐坏的食物。例子是柠檬酸,用于果酱、果冻、和软饮料,模具抑制剂,用于面包店丙酸钠产品和加工奶酪;与细菌抑制剂对亚硝酸钠和硝酸钠,用于治疗的肉和鱼。这些物质分类作为食品添加剂在食品、药品、联邦和化妆品法案,这表明他们已经测试,发现可以安全食用了美国食品及药物管理局认可。该机构正在审核所有食品添加剂以水平的安全性和有效性为食物的保存。等物质的水平的硝酸盐程度大大减少硝酸盐可能在不久的将来由于这样的研究。

18 Chemical preservatives include both inorganic and organic compounds.These compounds either kill microorganisms or inhibit their growth,enzymatic activities,or reproduction.Some compounds are also used to destroy or reduce the number of used in the processing of foods.

化学防腐剂包括无机和有机化合物。这些化合物不是杀死或抑制微生物生长、酶的活动,甚至繁殖。一些化合物也被用来破坏或降低一系列的用于加工的食物。

19 Like food,water is essential for life.However,water can also be hazardous,since it can contain

disease agents and poisonous materials.

如食物、水是生命所必需的。然而,水也可以是有害的,因为它可以包含代理和有毒材料疾病。

20 Life is nourished by food, and the substances in food on which life depends are the nutrients.These provide the energy and building materials for the countless substances that are essential to the growth and survival of living things.The manner in which nutrients become integral parts of the body and contribute to its function is dependent on the physiologic and biochemical processes that govern their actions.

生活是由食品和营养物质生活取决于食物的营养成分。这些提供能量和建筑材料为无数的物质,是必须的生长和生存的生物。营养的方式成为身体的组成部分,有利于其功能是依赖的生理、生化过程控制着他们的行动。

21 Most of the major nutrients in foods are bound in large molecules that cannot be absorbed from the intestine because of their size or because they are not watersoluble.The digestive system is responsible for the reduction of these large molecules into smaller,readily absorbed units and the conversion of the insoluble molecules into soluble forms.Proper function of the absorptive and transport mechanisms is crucial to delivering the products of digestion to the individual cells.Derangements of any of these systems can result in malnutrition in the presence of an adequate diet.

大多数重要的营养食品捆绑在大分子,不能从小肠吸收,因为他们的大小或因为他们不是水溶性。消化系统负责减少这些大的分子分解成较小,容易被吸收的单位和的转化成可溶不溶于水的分子形式。适当吸收和运输的功能机制至关重要的消化船期的单个细胞。这些系统紊乱的任何会导致营养不良、在耶和华面前一个适当的饮食。

22 Nutrition might be defined as the process whereby we obtain the essential nutrients and use them to make many other substances our bodies need.This process would include eating and digesting food and absorbing and using,or metabolizing,the nutrients it contains.

营养可能被定义为一种过程,我们获得必需的营养物质,用它们来做许多其他物质我们的身体需要。这个过程包括饮食,食物的消化和吸收或代谢和使用过程中,营养含量。

23 We need some 50 chemical nutrients to maintain health:water,carbohydrate,fat,protein,13 vitamins,17 minerals,several fibers and some trace amounts of other components.The macronutrients are those nutrients we must consume in large amounts to provide energy for our bodies.Each of these nutrients contains carbon,hydrogen,and oxygen,while protein also contains nitrogen,and it is the ratio of carbon to hydrogen to oxygen that determines the number of calories they provide.The micronutrients are what we need in relatively small amounts .All of the nutrients except for mineral elements and water are classified as organic chemicals because they contain the element carbon.

我们需要一些50化学物质以保持健康:水、碳水化合物、脂肪、蛋白质、维生素、矿物质、十七13几个纤维和一些微量的其他组件。macronutrients营养的是那些我们必须消耗大量

能源,提供我们的身体。每种营养素含有碳,氢,氧,而蛋白质也含有氮,是比氢和氧碳决定消耗的卡路里数提供。我们所需要的微量元素是相对少量的营养本土人除了矿质元素和水分为有机化合物,因为它们含有碳元素构成的。

24 Different nutrients give us different amounts of calories,based on the ratio of carbon to hydrogen to oxygen they contain.In general,a gram of protein supplies us with 4 calories;a gram of fat,9 calories;and a gram of carbohydrates 4calories.We can see that a given weight of fat supplies us with more than twice the energy of the same amount of protein or carbohydrates.This is why fats are considered"fattening".If we take in more energy than we require,this energy is stored in the body as fat and in time results in weight gain and obesity.

不同的营养给了我们不同,基于大量的热量的比例氢和氧碳他们的内容。一般说来,一个克蛋白质为我们提供4克脂肪卡路里;9卡路里,一克的碳水化合物4卡路里。我们可以看到,一个给定的脂肪重量为我们提供超过两倍的能量相同数量的蛋白质或碳水化合物。这就是为什么脂肪被认为是“增肥”。如果我们要比我们需要更多的能量,这个能量储存在体内的脂肪和及时导致体重增加和肥胖。

25 It is a simple and easily remembered fact that 3500 excess calories will produce 1 lb of fat.These 3500 excess calories typically accumulate not in 1 day or 2 but over a period of time.That is,if you consume 500 calories more per day than your body requires,then in 1 week you will gain a pound.Conversely,if you consume 500 calories a day less than what your body needs,you will lose a pound.There are some interesting studies showing that these figures do not hold exactly,and indeed the effect of exercise on the BMR in humans remains a controversial area.However,in all cases"calories do count"and a deficit must be maintained in order to lose weight.

这是一个既简单又容易记忆事实,3500热量会产生一磅的脂肪。这3500热量通常不是在1日积累或2,但经过一段时间的。这就是说,如果你每天消耗500卡路里的热量比你的身体需要,然后在1个星期你就会获得一个英镑。相反地,如果你每天摄入500卡的热量消耗你的身体需要的少得多,你将会失去一个英镑。有一些有趣的研究表明,这些数字并不认为,事实上,效果确切运动对BMR仍然是一个有争议的地区在人类身上。然而,在任何情况下都做“卡路里数”和赤字必须维持为了减肥。

26 Starch is a major plant storage form of glucose.It occurs in two forms:alpha-amylose,in which the glucoses are linked together in straight chains,and amylopectin,in which the glucose chains are highly branched.Except for the branch points of amylopectin ,the glucose monomers in starch are linked via alpha glycosidic bonds ,which,in the digestive tract of mammals,are hydrolyzed by amylases.

淀粉是一种主要植物存储形式的葡萄糖。它发生在两种形式:alpha-amylose低血糖反跳现象,直接连接在一起,支链葡萄糖链,具有高度的分枝。除了分支点支链淀粉,葡萄糖单体在淀粉与αglycosidic通过债券,在消化道的哺乳动物,是由amylases水解。

27 Cellulose is the other major plant carbohydrate .It is the major constituent of plant cell walls,and more than half of the organic carbon on earth is found in cellulose.Cellulose is composed on unbranched,linear chains of D-glu-cose molecules,linked to one another by beta glycosidic bonds ,which no vertebrate has the capacity to enzymatically digest.Herbivores subsist largely on cellulose,not because they can digest it themselves,but because their digestive tracts teem with microbes that produce cellulases that hydrolyze cellulose.

摘要纤维素是地球上其他主要植物的碳水化合物,是植物细胞的重要构成的城墙,超过一半的有机碳是地球上发现的纤维素。纤维素是由无线性链,在D-glu-cose分子,与彼此glycosidic债券、β脊椎动物有能力去enzymatically消化。在很大程度上依赖于食草动物生存,而不是因为他们可以纤维素消化它本身,而是因为他们都充斥着微生物消化域生产纤维素酶水解纤维素,。

28 Glycogen is the third large polymer of glucose and is the major animal storage carbohydrate.Like starch ,the glucose molecules in glycogen are linked together by alpha(1,4-) glycosidic bonds.

糖原是第三个聚合物的葡萄糖及是主要的动物储存碳水化合物。如淀粉、葡萄糖的糖分子连接在一起所产生的α(1,4 -)glycosidic债券。

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中国美食小吃的中英文翻译对照 中式早點 烧饼Clay oven rolls 油条Fried bread stick 韭菜盒Fried leek dumplings 水饺Boiled dumplings 蒸饺Steamed dumplings 馒头Steamed buns 割包Steamed sandwich 饭团Rice and vegetable roll 蛋饼Egg cakes 皮蛋100-year egg 咸鸭蛋Salted duck egg 豆浆Soybean milk 饭类 稀饭Rice porridge 白饭Plain white rice 油饭Glutinous oil rice

糯米饭Glutinous rice 卤肉饭Braised pork rice 蛋炒饭Fried rice with egg 地瓜粥Sweet potato congee 面类 馄饨面Wonton & noodles 刀削面Sliced noodles 麻辣面Spicy hot noodles 麻酱面Sesame paste noodles 鴨肉面Duck with noodles 鱔魚面Eel noodles 乌龙面Seafood noodles 榨菜肉丝面Pork , pickled mustard green noodles 牡蛎细面Oyster thin noodles 板条Flat noodles 米粉Rice noodles 炒米粉Fried rice noodles 冬粉Green bean noodle 汤类

鱼丸汤Fish ball soup 貢丸汤Meat ball soup 蛋花汤Egg & vegetable soup 蛤蜊汤Clams soup 牡蛎汤Oyster soup 紫菜汤Seaweed soup 酸辣汤Sweet & sour soup 馄饨汤Wonton soup 猪肠汤Pork intestine soup 肉羹汤Pork thick soup 鱿鱼汤Squid soup 花枝羹Squid thick soup 甜点 爱玉Vegetarian gelatin 糖葫芦Tomatoes on sticks 长寿桃Longevity Peaches 芝麻球Glutinous rice sesame balls 麻花Hemp flowers 双胞胎Horse hooves

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电子信息工程专业英语B篇译文

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