奧運(yùn)菜單詳表

　　涼菜：

　　八寶辣醬(Eight Delicacies in Hot Sauce)、夫妻肺片(Pork Lungs in Chili Sauce)、川北涼粉( Clear Noodles in Chili Sauce)、棒棒雞(Bon Bon Chicken)、麻辣小龍蝦(Hot and Spicy Crayfish)、扒豬臉(Snout)、桂花糯米藕(Steamed Lotus Root Stuffed with Sweet Sticky Rice)、醉蟹(Liquor-Soaked Crabs)

　　酒水：

　　茅臺(tái)(Moutai)、紅星二鍋頭(Red Star Erguotou)、衡水老白干(Hengshui Laobaigan)、青島啤酒(Tsing Tao Beer)、長(zhǎng)城干紅(Great Wall Red Wine)、紹興女兒紅(Nu'er Hong)、

　　茶：

　　碧螺春(Biluochun Tea)、大紅袍(Dahongpao Tea)、陳年普洱(Aged Pu'er Tea)、祁門紅茶(Keemun Black Tea)、茉莉花茶(Jasmine Tea)

　　湯

　　西紅柿蛋花湯(Tomato and Egg Soup)、紫菜蛋花湯(Seaweed and Egg Soup)、魚(yú)頭豆腐湯(Fish Head and Tofu Soup)、老鴨湯(Duck Soup)、酸菜粉絲湯(Pickled Cabbage and Vermicelli oup)、蘿卜絲鯽魚(yú)湯(Crucian Carp Soup with Shredded Turnips)、黃豆排骨湯(Pork Ribs and Soy Bean Soup)、木瓜花生燉雞腳(Chicken Paw Soup with Papaya and Peanut)

 

　　主菜

　　川菜：麻婆豆腐(MaPo Tofu)、回鍋肉(Sautéed Sliced Pork with Pepper and Chili)、干燒魚(yú)翅(Dry-Braised Shark’s Fin)、豆花肉蟹(Sautéed Hardshell Crab with Tofu Pudding)、壇子雞(Chicken in Pot)、樟茶鴨(Smoked Duck,Sichuan Style)、魔芋鴨(Braised Duck with Shredded Konjak)

　　粵菜：佛跳墻(Fotiaoqiang)、叉燒(BBQ Pork)、燒鵝(Roast Goose)、白斬雞(Chopped Boiled Chicken)、脆皮乳豬(Crispy BBQ Suckling Pig)、脆皮乳鴿(Crispy Pigeon)

　　魯菜：蔥燒海參(Braised Sea Cucumbers with Spring Onions)、九轉(zhuǎn)大腸(Braised Intestines in Brown Sauce)

　　北京菜：北京烤鴨(Peking Duck)、京醬肉絲(Sautéed Shredded Pork in Sweet Bean Sauce)、羊蝎子(Lamb Spine Hot Pot)

　　貴州菜：酸湯魚(yú)(Fish in Sour Soup)、花江狗肉(Huajiang Dog Meat)

　　湘菜：剁椒魚(yú)頭(Steamed Fish Head with Diced Hot Red Peppers)、蓮蓬扣肉(Braised Pork with Lotus Seeds)、農(nóng)家小炒肉(Shredded Pork with Vegetables)、干鍋茶樹(shù)菇(Griddle Cooked Tea Tree Mushrooms)

　　淮揚(yáng)菜：紅燒獅子頭(Stewed Pork Ball in Brown Sauce)、蜜汁火方(Braised Ham in Honey Sauce)

　　浙江菜：西湖醋魚(yú)(West Lake Fish in Vinegar Gravy)、東坡肉(Braised Dongpo Pork)

　　東北菜：小雞燉蘑菇(Stewed Chick with Mushroom)、醬骨架(Braised Spare Ribs in Brown Sauce)

　　新疆菜：大盤雞(Braised Chicken with Potato and Green Pepper)、孜然寸骨(Sautéed Spare Ribs with Cumin)

　　廣西菜：啤酒鴨(Stewed Duck in Beer)、酸筍炒牛肉(Sautéed Beef with Pickled Bamboo Shoots)

　　上海菜：油爆蝦(Stire-Fried Shrimps)、毛蟹炒年糕(Sautéed Hardshell Crab with Rice Cake)

　　江西菜：三杯雞(Stewed Chicken with Three Cups Sauce)、藜蒿炒臘肉(Sautéed Preserved Pork with Artemisia selengensis)

　　云南菜：汽鍋雞(Steam Pot Chicken)[FS:PAGE]
 

　　蔬菜：

　　開(kāi)水白菜(Steamed Chinese Cabbage in Supreme Soup)

　　清炒紅菜苔(Sautéed Chinese Kale)

　　米湯豆苗(Sautéed Pea Sprouts in Rice Soup)

　　干煸四季豆(Dry-Fried French Beans with Minced Pork and Preserved Vegetables)

　　主食

　　粥：艇仔粥(Tingzai Porridge)、紅豆粥(Red Bean Porridge)

　　粉：干炒牛河(Stir-Fried Rice Noodles with Beef)、過(guò)橋米線(Yunnan Rice Noodles)、桂林米粉(Guilin Rice Noodles)

　　面：熱干面(Hot Noodles with Sesame Paste)、炸醬面(Noodles with Soy Bean Paste)、擔(dān)擔(dān)面(Noodles, Sichuan Style)、兩面黃(Pan-Fried Noodles)、刀削面(Sliced Noodle)、哨子面(Noodle with Pork)、羊肉泡饃(Pita Bread Soaked in Lamb Soup)、狗不理包子(Go Believe)、叉燒包(Steamed BBQ Pork Bun)、生煎包(Pan-Fried Bun Stuffed with Pork)、紅油抄手(Meat Dumplings in Spicy Sauce)

　　飯：八寶飯(Eight Delicacies Rice)、魚(yú)翅

　　飯后甜點(diǎn)

　　甜品：

　　楊枝甘露(Chilled Mango Sago Cream with Pomelo)、雙皮奶(Stewed Milk Beancurd)、龜苓膏(Guiling Jelly)、蛋撻(Egg Tart)、驢打滾(Ludagunr)、醪糟湯圓(Tangyuan in Fermented Glutinous Rice Soup)、冰糖葫蘆(Bingtanghulu)

　　小吃：

　　豆汁(Douzhir)、爆肚兒(Soiled Pork Tripe)、天津十八街麻花(Tianjin Hemp Flowers)、油炸臭豆腐(Deep-Fried Fermented Tofu)

　　水果：

　　香梨(Xinjiang Pear)、哈密瓜(Hami Melon)、玫瑰香葡萄(Muscat Hamburg)、廣東荔枝(Litchi)、煙臺(tái)蘋果(Yantai Apple)、贛南臍橙(Jiangxi Navel Orange)

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