八大菜系的英文翻译

川菜
麻婆豆腐
宫保鸡丁
鱼香肉丝
灯影牛肉

粤菜
烤乳猪
龙虎烩
清蒸甲鱼
笋片烧蛇
葫芦盅

鲁菜
德州扒鸡
清汤燕窝羹
油爆大蛤
荷花大虾

淮阳菜
蔬菜炒鸡片
砂锅蟹肉丸
奶油鸡丝玉米汤
鱿鱼锅巴

浙菜
东坡肘子
西湖醋鱼
龙井虾肉
叫花鸡

闽菜
红烧鱼翅
芙蓉鸡丸
油炸对虾
荔枝鲳鱼

湘菜
东安鸡
红烧肉
清蒸海龟
辣子鸡丁

鲁菜
黄山醉鸽
葫芦鸭
蛋花炖肉
松仁排骨

PS：译的我直流口水

请问大家哪本法国菜谱比较正宗？

法国人写的法国菜谱比较正宗！
如果你copy能看懂法文可以找一些法文菜谱来看！
当然，英文中也有一些不知错的菜谱。
我看的一本是：Mastering the Art of French Cooking
讲得还算道是详尽，可以找来看看。

请帮忙翻译这个菜谱，谢谢。。。（英文）

应该是
Molded dried vegetable Conroe practices:

Material: pig pork 500 g, molded dried vegetable 150 g. Seasoning (taste): cooking oil, soy sauce, sugar, ginger, garlic, monosodium glutamate, Shaoxing wine, the amount of wet starch.

System of law:
1. Pork cage steam to five mature, soy sauce pickled. Molded dried vegetable mince, add soy sauce, meat fat, sugar, cage steam to the Su Lan.

2. Wok stir in the home, put cooking oil 2000 g, till the seven mature into deep fry pork skin blister, remove and Lek oil. Another set wok to stay base oil, the next ginger, garlic, fry a taste, put pork, Shaoxing wine, soy sauce, sugar, water amount, Braised low heat for 15 minutes, to close thick marinade, cooling.

3. The chilled pork cut into thin slices, neatly yards in the buckle bowl, then squeezed molded dried vegetable bowl, cage steam to the meat Su Lan, Lek out of marinade, buckle Rupen in the marinade hook into a thin-qian, pouring in the Conroe can on top.