Fili’s world

14 Responses so far | Have Your Say!

1. 

   天天北极-Carrie  |  August 10th, 2007 at 6:39 pm #

   Chinese name
   Pinyin
   Made of what material

   Menu1 傅家小馆
   1. 牛肉面(细粉)
   a) Niu rou mian
   b) Beef + soup noodle [hot soup]
   c) Beef tastes usually the same everywhere, whether it’s tasted or not depends on the noodle.
   2. 排骨面(细粉)
   a) Pai gu mian
   b) Griskin(chop) + soup noodle [hot soup]
   c) The chop soup usually is stronger than other soup noodle.
   3. 牛肉干拌面
   a) Niu rou gan ban mian
   b) Beef + noodle (dry)
   c) They’ll dry the noodle and add some ingredients to mix the noodle and beef together. It’s usually stronger than the soup noodle and taste not bad.
   4. 排骨干拌面
   a) Pai gu gan ban mian
   b) Griskin(chop) + noodle (dry) [cooler than those with hot soup]
   c) [similar as above]
   5. 肉燥干面
   a) Rou zao gan mian
   b) Meat sauce + noodle (dry)
   c) Different meat is grinded into sauce. The sauce and the noodle mix together. Taste strong.
   6. 麻酱干面
   a) Ma jiang gan mian
   b) A kind of sauce + noodle (dry)
   c) [similar as above]
   7. 沙茶干面
   a) Sha cha gan mian
   b) A sauce from Indonesia + noodle (dry)
   c) [similar as above]
   8. 榨菜肉丝干面
   a) Za cai rou si gan mian
   b) preserved szechuan pickle + meat chop + noodle (dry)
   c) I guess the cure pickle is traditional Chinese food.
   9. 榨菜肉丝面
   a) Za cai rou si mian
   b) preserved szechuan pickle + meat chop + soup noodle [hot soup]
   c) [similar as above]
   10. 混沌面
   a) Hun dun mian
   b) “Hun dun” + soup noodle [hot soup]
   c) “Hun dun” is something like dumplings with only meat inside.
   11. 阳春面
   a) Yang chun mian
   b) Shallot + noodle
   c) I haven’t tried that before, but I checked on internet, and it was supposed to be delicious. It originated from Shanghai, I really don’t sure whether it tastes good in Taiwan.
   12. 傅家特制水饺
   a) Fu jia te zhi shui jiao
   b) A kind of dumplings
   13. 高丽菜水饺
   a) Gao li cai shui jiao
   b) A kind of dumplings
   14. 韭菜水饺
   a) Jiu cai shui jiao
   b) A kind of dumplings
   15. 牛汤饺
   a) Niu tang jiao
   b) A kind of dumplings
   16. 清汤饺
   a) A kind of dumplings
   17. 酸辣汤饺
   a) A kind of dumplings + the soup is at the same time spicy and acid. This soup is special and it originated from north China.

   this is menu one, i’ll continue translate the rest ones for u
   good luck

2. 

   fiLi  |  August 10th, 2007 at 6:45 pm #

   Oh my god! :O :O

   What a surprise. Thank you so much, Carrie, this is great stuff (and that was FAST!).

   :O

3. 

   天天北极-Carrie  |  August 10th, 2007 at 6:52 pm #

   Menu 1 傅家小馆 (the next page)
   18. 牛肉汤
   a) Niu rou tang
   b) Beef soup
   19. 排骨汤
   a) Pai gu tang
   b) Griskin(chop) soup
   20. 酸辣汤
   a) Suan la tang
   b) Spicy and acid soup
   21. 金针汤
   a) Jin zhen tang
   b) lily flower soup
   22. 榨菜肉丝汤
   a) Za cai rou si tang
   b) “preserved szechuan pickle” + meat + soup
   23. 混沌汤
   a) Hun dun tang
   b) “Hun dun” (something like dumplings with only meat inside) soup

   各式小菜
   1. 豆干
   a) Dou gan
   b) This is something related to beans… I don’t know how to explain it >_

4. 

   天天北极-Carrie  |  August 10th, 2007 at 6:58 pm #

   各式小菜
   1. 豆干
   a) Dou gan
   b) This is something related to beans… I don’t know how to explain it.
   2. 海带
   a) Hai dai
   b) Seaweed
   3. 丁香花生
   a) Ding xiang hua sheng
   b) Special made Peanut
   4. 皮蛋豆腐
   a) Pi dan dou fu
   b) Preserved egg + toufu
   5. 猪耳朵片
   a) Zhu er duo pian
   b) The ear of pigs (I like it^_^)
   6. 泡菜
   a) Pao cai
   b) Cured vegetable (originated from Korea, and the Korean ones are spicy)
   7. 当日特制小菜
   a) Dang ri te zhi xiao cai
   b) Today’s special .

   try again, plz delete the above two, hehe

5. 

   Vanina  |  August 10th, 2007 at 7:08 pm #

   well…though there’s already one good translation, since I’ve done mine..so;)

   1. Beef noodle soup ( or with bean thread, i.e.vermicelli)
   2. Noodle soup with fried pork chop (or with bean thread)
   3. Beef noodle without soup (dry noodle, stir with ingredients)
   4. Noodle with fried pork chop (dry noodle, stir with ingredients)
   5. Dry noodle with meat source
   6. Dry noodle with sesame source
   7. Dry noodle with Taiwanese BBQ source
   8. Dry noodle with Taiwanese pickled mustard tuber mix with julienne pork meat
   9. Noodle soup with Taiwanese pickled mustard tuber mix with julienne pork meat
   10. Noodle soup with dumpling (won-ton)
   11. Noodle soup with simple style –note: the price as per dumpling
   12. House special dumpling
   13. Cabbage dumpling
   14. Chive dumpling
   15. Dumpling with beef soup–note: only soup, no beef
   16. Dumpling with simply soup
   17. Dumpling with sour and hot/spicy soup

   PAGE 2
   1.Beef soup (with beef)
   2.Pork chop soup
   3.Sour and hot/spicy soup
   4.Day lily soup–note: it’s a soup come from dry day lily flower..very typical Taiwanese traditional soup..personally, I don’t really like heh
   5.Won-ton (dumpling) soup

   Side dish
   1.Bean curd (stewing and straining with source and then take it out)
   2. Seaweed (stewing and straining with source and then take it
   3. Peanut with clove flavour
   4. a special type of preserved egg with tofu
   5. the pork ear…( stewing with straing source and then take it out…I know you would be afraid of it… but, you should try:P)
   6. pickle
   7. daily special

   

6. 

   天天北极-Carrie  |  August 10th, 2007 at 7:24 pm #

   Menu 2 四川凉面
   Well, I gotta remind you before the translation – 四川is a province in China, which dishes are famous for their spicy flavor. If you try this restaurant, plz be well prepared of the super hot and spicy food. (unless you tell the chef to skip the spicy part~). And if this restaurant’s food isn’t spicy enough to drive you to tear, then I suggest you never come again, because that’s not at all 四川food^_^

   Since there aren’t many choices of the main dishes, I’m not gonna translate it word by word, you can join them up together yourself.
   中式系列 – Chinese flavor
   和風系列 – Japanese flavor
   素食系列 – vegetarian flavor
   豆菜面系列 – “dou cai mian“ (a kind of noodle) flavor
   韓式系列 – Korean flavor
   大碗 – large bowl
   小碗 – small bowl
   涼麵 – cold noodle
   豆菜面 – a kind of noodle(I don’t know what it is!!!)
   原味 – original flavor
   玉米 – corn
   三絲 – three vegetable chopped into pieces and mixed together
   皮蛋 – preserved egg(an egg which has been cured in a special way, for long time preservation. I strongly dislike it)
   涼菜 – vegetable uncooked. Not salad, and it tastes good and special. I like it.
   榨菜肉絲 – “preserved szechuan pickle” + meat
   火腿 – ham
   花枝 – I check on internet, it is a kind of meat… honestly, I never heard of that. Er…
   蝦仁 – dried shrimp
   海鮮總匯 – collection of seafood
   雞絲 – chicken pieces
   韓式泡菜 – a Korean-cured vegetable(usually spicy)
   辣油 – spicy oil

7. 

   天天北极-Carrie  |  August 10th, 2007 at 7:35 pm #

   ^^
   read yours…
   your translation is good!

8. 

   Harry  |  August 11th, 2007 at 12:27 am #

   Ah, the power of the interweb!

9. 

   Yuri K  |  August 12th, 2007 at 1:52 pm #

   I had a good laugh having read this post and responses! “Help Fili eat… better” Taiwan project - I can’t help you at all, but take my wholehearted support!
   What a wonderful world.. lovely. Yes, let’s make life scrumptious!! Wooohoooooooo-

10. 

    Vanina  |  August 12th, 2007 at 4:48 pm #

    Thanx.:)

11. 

    Vanina  |  August 12th, 2007 at 4:54 pm #

    Here is menu 6, enjoy!

    食神( The god of cookery) / 廣東粥( Cantonese style rice porridge)

    粥品(The rice porridge)
    招牌粥: House special rice porridge
    皮蛋瘦肉粥: Rice Porridge with preserved egg and pork
    (note: I love preserved egg with porridge. Usually, you can ask for preserved egg for all kinds of porridge with extra which usually would be 5 or 10 NTD. Do try! :D)
    雞肉粥: Rice Porridge with chicken
    廣東粥: Cantonese rice Porridge with
    海鮮粥: Rice Porridge with seafood
    滑蛋牛肉粥: Rice Porridge with sliced beef and egg
    皮蛋牛肉粥: Rice Porridge with preserved egg and beef
    魚勿 魚仔 魚 粥: Rice Porridge with a verity of fry (young fish)
    (note: I don’t know how it pronounces in Chinese, neither do I find the words…I am sure that it’s more like a word created from Taiwanese by combine two words which signify the sound(勿) and the meaning(魚fish) , pronounced as WU4 LA HYI2, a name to denote a special food composed of a variety of fry/young fish)
    玉米雞肉粥: Rice Porridge with sweet corn and chicken
    香菇瘦肉粥: Rice Porridge with mushroom and pork.
    (note: it’s not fresh mushroom, but the Taiwanese dry mushroom)
    皮蛋雞肉粥: Rice Porridge with preserved egg and chicken
    鮮魚粥: Rice Porridge with fish
    翡翠 魚勿 魚仔 粥: Rice Porridge with fry and vegetable. (Spinach. usually)
    鮑魚粥: Rice Porridge with sea-ear

    飯食Rice
    蒲燒魚蓋飯: Rice with Japanese BBQ fish (eel, usually)
    糖燻雞腿飯: Rice with Chicken leg smoked with sugar
    筍乾燒肉丼: Rice with dry bamboo sprout and BBQ pork
    (note: the word 丼 actually comes from Japanese, indicating a special kind of food combining the rice with main course in one bowl. It usually pronounces as dong4, but in be pe me fe input system, it pronounces as 井 jing)
    日式燒肉丼蓋飯: Rice with Japanese BBQ pork
    日式牛肉丼蓋飯: Rice with Japanese BBQ beef
    韓式燒肉飯: Rice with Korean BBQ pork
    墨西哥辣雞燴飯: Rice with Mexican spicy chicken (creamy source) on top
    招牌香菇雞燴飯: House special rice with mushroom and chicken (creamy source) on top
    黑胡椒牛肉燴飯: Rice with black-pepper flavoured beef (creamy source) on top
    黑胡椒豬排燴飯: Rice with black-pepper flavoured pork chop (creamy source) on top
    沙茶羊肉燴飯: : Rice with Taiwanese BBQ flavoured lamb (creamy source) on top

    Noodle
    燻豬腳拉麵: La-men with smoked pig leg
    (note: La-men is Japanese style noodle….and pig leg, definitely your favourite, right?:P)
    日式牛腩拉麵: La-men with Japanese beef brisket
    黃金蝦捲拉麵: La-men with deep-fried shrimp roll
    中華叉燒拉麵: La-men with Cantonese roasted/BBQ pork (cha-shao)
    東京蝦仁餛飩拉麵: La-men with shrimp won-ton in Tokyo style
    (note: don’t be bothered by the name of the city…it’s nothing to do with the flavour/style, I am sure..:P)
    神奈川豬排拉麵: La-men with pork chop in Kanakawa style
    札幌味噌拉麵: Miso la-men in Sapporo style
    京都燻排骨拉麵: La-men with smoked port chop in Kyoto style
    北海道海鮮拉麵: La-men with seafood in Hokkaido style
    熊本泡菜拉麵: La-men with kim-chi (pickle) in Kumamoto style
    原汁牛肉拉麵: La-men with beef in original flavour)

    什錦意麵: Yi-men with various ingredients
    (note: Yi-men is a special kind of Taiwanese noodles, the texture is more ‘al dente and probably originates from Tainan.)
    海鮮意麵: Yi-men with seafood
    日式烏龍麵: Japanese Udon
    什錦板條冬粉: 板條Rice flat noodle or 冬粉bean thread (vermicelli) with various ingredients
    海鮮板條冬粉: 板條Rice flat noodle or 冬粉bean thread (vermicelli) with seafood
    紅燒牛肉拌麵: Dry noodle with Beef
    豉燒排骨拌麵: Dry noodle with spare pork rib flavoured in black bean source
    鮪魚番茄拌麵: Dry noodle with tuna and tomato
    義大利肉醬拌麵: Spaghetti with meat source
    香菇肉燥拌麵: Dry noodle with mushroom meat source
    香菇酢醬拌麵: Dry noodle with mushroom source (usually mixed with bean curd)
    特製手工水餃: Home made dumpling

    湯類SOUP
    紫菜蛋花湯: Soup with seaweed and egg
    魚丸湯: Fish ball soup
    餛飩湯: Won-ton soup
    鮮魚湯: Fish soup
    精緻小菜 糖燻魯味: Side dishes / Stewed and strained food with sugar-smoked flavour

12. 

    Taiwanese Food : Exploring food in Taiwan | fiLi’s world  |  August 13th, 2007 at 1:26 am #

    [...]   The “Help Fili eat … better” Chinese-Taiwanese Food Project [...]

13. 

    hsinkai  |  August 15th, 2007 at 6:46 am #

    Wow, I don’t even know how to translate to English. But I came from Taiwan
    In United States, most Chinese restraunt didn’t translate their menu well. It’s hard to explain to my American friends. It’s nice to know how should I explain to them. To be professionally, you should use Traditional Chinese. 正體中文才是王道.

14. 

    Vanina  |  August 15th, 2007 at 12:49 pm #

    Just FYI, 花枝 is a nickname for a kind of squid;)