揭秘奥运菜单

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　凉菜

　　八宝辣酱(Eight Delicacies in Hot Sauce)、夫妻肺片(Pork Lungs inChiliSauce)、川北凉粉( Clear Noodles in Chili Sauce)、棒棒鸡(BonBonChicken)、麻辣小龙虾(Hot and SpicyCrayfish)、扒猪脸(Snout)、桂花糯米藕(SteamedLotus Root Stuffed with SweetSticky Rice)、醉蟹(Liquor-SoakedCrabs)

　　酒水：

　　茅台(Moutai)、红星二锅头(Red StarErguotou)、衡水老白干(HengshuiLaobaigan)、青岛啤酒(Tsing Tao Beer)、长城干红(GreatWall RedWine)、绍兴女儿红(Nu"er Hong)、

　　茶：

　　碧螺春(Biluochun Tea)、大红袍(Dahongpao Tea)、陈年普洱(AgedPu"erTea)、祁门红茶(Keemun Black Tea)、茉莉花茶(Jasmine Tea)

　　汤

　　西红柿蛋花汤(Tomato and Egg Soup)、紫菜蛋花汤(Seaweed and EggSoup)、鱼头豆腐汤(FishHead and Tofu Soup)、老鸭汤(Duck Soup)、酸菜粉丝汤(PickledCabbage andVermicelli oup)、萝卜丝鲫鱼汤(Crucian Carp Soup withShreddedTurnips)、黄豆排骨汤(Pork Ribs and Soy Bean Soup)、木瓜花生炖鸡脚(ChickenPawSoup with Papaya and Peanut)

　　主菜

　　川菜：麻婆豆腐(MaPo Tofu)、回锅肉(Sautéed Sliced Pork with PepperandChili)、干烧鱼翅(Dry-Braised Shark"s Fin)、豆花肉蟹(Sautéed HardshellCrabwith Tofu Pudding)、坛子鸡(Chicken in Pot)、樟茶鸭(SmokedDuck,SichuanStyle)、魔芋鸭(Braised Duck with Shredded Konjak)

　　粤菜：佛跳墙(Fotiaoqiang)、叉烧(BBQ Pork)、烧鹅(RoastGoose)、白斩鸡(ChoppedBoiled Chicken)、脆皮乳猪(Crispy BBQ SucklingPig)、脆皮乳鸽(CrispyPigeon)

　　鲁菜：葱烧海参(Braised Sea Cucumbers with SpringOnions)、九转大肠(BraisedIntestines in Brown Sauce)

　　北京菜：北京烤鸭(Peking Duck)、京酱肉丝(Sautéed Shredded Pork in SweetBeanSauce)、羊蝎子(Lamb Spine Hot Pot)

　　贵州菜：酸汤鱼(Fish in Sour Soup)、花江狗肉(Huajiang Dog Meat)

　　湘菜：剁椒鱼头(Steamed Fish Head with Diced Hot RedPeppers)、莲蓬扣肉(BraisedPork with Lotus Seeds)、农家小炒肉(Shredded PorkwithVegetables)、干锅茶树菇(Griddle Cooked Tea Tree Mushrooms)

　　淮扬菜：红烧狮子头(Stewed Pork Ball in Brown Sauce)、蜜汁火方(Braised HaminHoney Sauce)

　　浙江菜：西湖醋鱼(West Lake Fish in Vinegar Gravy)、东坡肉(BraisedDongpoPork)

　　东北菜：小鸡炖蘑菇(Stewed Chick with Mushroom)、酱骨架(Braised Spare RibsinBrown Sauce)

　　新疆菜：大盘鸡(Braised Chicken with Potato and GreenPepper)、孜然寸骨(SautéedSpare Ribs with Cumin)

　　广西菜：啤酒鸭(Stewed Duck in Beer)、酸笋炒牛肉(Sautéed Beef withPickledBamboo Shoots)

　　上海菜：油爆虾(Stire-Fried Shrimps)、毛蟹炒年糕(Sautéed Hardshell CrabwithRice Cake)

　　江西菜：三杯鸡(Stewed Chicken with Three CupsSauce)、藜蒿炒腊肉(SautéedPreserved Pork with Artemisia selengensis)

　　云南菜：汽锅鸡(Steam Pot Chicken)

　　蔬菜：

　　开水白菜(Steamed Chinese Cabbage in Supreme Soup)

　　清炒红菜苔(Sautéed Chinese Kale)

　　米汤豆苗(Sautéed Pea Sprouts in Rice Soup)

　　干煸四季豆(Dry-Fried French Beans with Minced Pork andPreservedVegetables)

　　主食

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

　　粉：干炒牛河(Stir-Fried Rice Noodles with Beef)、过桥米线(YunnanRiceNoodles)、桂林米粉(Guilin Rice Noodles)

　　面：热干面(Hot Noodles with Sesame Paste)、炸酱面(Noodles with SoyBeanPaste)、担担面(Noodles, SichuanStyle)、两面黄(Pan-FriedNoodles)、刀削面(Sliced Noodle)、哨子面(Noodle withPork)、羊肉泡馍(Pita BreadSoaked in Lamb Soup)、狗不理包子(GoBelieve)、叉烧包(Steamed BBQ PorkBun)、生煎包(Pan-Fried Bun Stuffed withPork)、红油抄手(Meat Dumplings inSpicy Sauce)

　　饭：八宝饭(Eight Delicacies Rice)

　　饭后甜点

　　甜品：

　　杨枝甘露(Chilled Mango Sago Cream with Pomelo)、双皮奶(StewedMilkBeancurd)、龟苓膏(GuilingJelly)、蛋挞(EggTart)、驴打滚(Ludagunr)、醪糟汤圆(Tangyuan in FermentedGlutinous RiceSoup)、冰糖葫芦(Bingtanghulu)

　　小吃：

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

　　水果：

　　香梨(Xinjiang Pear)、哈密瓜(HamiMelon)、玫瑰香葡萄(MuscatHamburg)、广东荔枝(Litchi)、烟台苹果(Yantai )、赣南脐橙(JiangxiNavel Orange)
北京餐饮