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黔菜 术语

Guizhou cuisine terminology

黔菜标准体系

Diagrams of Guizhou Cuisine Standard System

黔菜术语与定义

Terminology and Definition of Guizhou cuisine

黔菜 菜品英译规范

Specification for Chinese—English translation of Guizhou cuisine

传统黔菜 古镇状元蹄烹饪技术规范

Specification for cuisine craftsmanship of simmered zhuangyuan pettitoes of ancient town (Chinese pinyin of pettitoes is ti that has the homophone of timing which means passing imperial examination) ——The traditional Guizhou cuisine

传统黔菜 糟辣脆皮鱼烹饪技术规范

Specification for cuisine craftsmanship of crispy fish seasoned with smashed fresh chilli salted with minced ginger and garlic —The traditional Guizhou cuisine

传统黔菜 八宝甲鱼烹饪技术规范

Specification for cuisine craftsmanship of soft-shelled turtle simmered with eight spices——The traditional Guizhou cuisine

传统黔菜 豆豉回锅肉烹饪技术规范

Specification for cuisine craftsmanship of boiled pork slices fried with fermented soy beans——The traditional Guizhou cuisine

传统黔菜 农家杀猪菜烹饪技术规范

Specification for cuisine craftsmanship of banquet of rural freshly killed pig——The traditional Guizhou cuisine

传统黔菜 羊瘪烹饪技术规范

Specification for cuisine craftsmanship of tashi fragrant to-be digested forage within sheep stomach——The traditional Guizhou cuisine

传统黔菜 烧椒茄子烹饪技术规范

Specification for cuisine craftsmanship of eggplant with burned pepper—Traditional Guizhou cuisine

时尚黔菜 酸菜炖牛腩烹饪技术规范

pecification for cuisine craftsmanship of simmered sirloin with pickled vegetables——The Guizhou cuisine in vogue

时尚黔菜 青椒油底肉烹饪技术规范

Specification for cuisine craftsmanship of preserved fried pork slices soaked in lard stirred with green pepper slices——The Guizhou cuisine in vogue

时尚黔菜 糟辣肉酱烹饪技术规范

Specification for cuisine craftsmanship of fried meat paste with red pepper salted with minced ginger and garlic——The Guizhou cuisine in vogue

时尚黔菜 香焖大黄鱼烹饪技术规范

Specification for cuisine craftsmanship of braised frgrant large yellow croaker——Guizhou cuisine in vogue

时尚黔菜 黄焖三穗鸭烹饪技术规范

Specification for cuisine craftsmanship of braised Sansui duck ——Guizhou cuisine in vogue

时尚黔菜 方竹牛腩烹饪技术规范

Specification for cuisine craftsmanship of bamboo sirloin—Guizhou cuisine in vogue

新派黔菜 泡椒板筋烹饪技术规范

Specification for Cuisine Craftsmanship of Sauted Bull Back-strap with Pickled Chilli ——the New School Guizhou Cuisine

新派黔菜 西米小排骨烹饪技术规范

Specification for Cuisine Craftsmanship of Steamed Sago Spareribs ——the New School Guizhou Cuisine

新派黔菜 火焰牛肉烹饪技术规范

Specification for Cuisine Craftsmanship of Freshly Cooked Beef with Roaring Flame ——the New School Guizhou Cuisine

新派黔菜 布依酸笋鱼烹饪技术规范

Specification for cuisine craftsmanship of fish with sour bamboo of buyi minority—Guizhou cuisine of new school

新派黔菜 江口吊锅萝卜猪烹饪技术规范

Specification for cuisine craftsmanship of hung hotpot of pork with turnip of Jiangkou—Guizhou cuisine of new school

新派黔菜 从江脆皮烤香猪烹饪技术规范

Specification for cuisine craftsmanship of crispy fragrant pig of Congjiang—Guizhou cuisine of new school

传统黔菜 侗家烧鱼烹饪技术规范

Specification for cuisine craftsmanship of braised fish of dong minority—Traditional Guizhou cuisine

传统黔菜 播州方肉烹饪技术规范

Specification for cuisine craftsmanship of square pork of Bozhou district,Zunyi city—Traditional Guizhou cuisine

传统黔菜 独山虾酸牛肉烹饪技术规范

Specification for cuisine craftsmanship of Dushan beef with shrimp acid—Traditional Guizhou cuisine

传统黔菜 遵义酸鲊肉烹饪技术规范

Specification for cuisine craftsmanship of Zunyi pickled fish —Traditional Guizhou cuisine

新派黔菜 番茄鸡烹饪技术规范

Specification for cuisine craftsmanship of chicken with tomato —Guizhou cuisine of new school