[实用英语每日帖] 超市中的食物名字
A. 肉品类 (鸡, 猪, 牛)Fresh Grade Legs 大鸡腿 Fresh Grade Breast 鸡胸肉
Chicken Drumsticks 小鸡腿 Chicken Wings 鸡翅膀
Minced Steak 绞肉 Pigs Liver 猪肝
Pigs feet 猪脚 Pigs Kidney 猪腰
Pigs Hearts 猪心 Pork Steak 没骨头的猪排
Pork Chops 连骨头的猪排 Rolled Porkloin 卷好的腰部瘦肉
Rolled Pork Belly 卷好的腰部瘦肉连带皮 Pork sausage meat 做香肠的绞肉
Smoked Bacon 醺肉 Pork Fillet 小里肌肉
Spare Rib Pork chops 带骨的瘦肉 Spare Rib of Pork 小排骨肉
Pork ribs 肋骨可煮汤食用 Black Pudding 黑香肠
Pork Burgers 汉堡肉 Pork-pieces 一块块的 Black Pudding 黑香肠
我觉得翻译不对，应该是红肠吧 Pigs feet 猪脚 Pigs Kidney 猪腰
Pigs Hearts 猪心
这几样东西这边很少见的。 特别是内脏一类的东西 Pigs feet
Pigs Hearts
问个问题。为什么两个单词都用复数的哦？ 习惯把可能~ 因为这类的东西比较小，要卖的话很少会买一条或一个的，一般都是比较多的一些一起买，所以就用复数了
我在这边看到猪脚、排骨还有鱼头之类的本来他们是不要的，不过因为中国学生问的多，他们也开始知道这也是可以用来卖钱的了 不过还是很便宜 买来炖汤喝很好 就是处理起来麻烦。 炖过一次猪脚黄豆汤，很好喝，不过拔毛可累死我了 [quote][b]引用第1楼[i]ado[/i]于[i]2006-04-28 13:15[/i]发表的“”[/b]:
Black Pudding 黑香肠
我觉得翻译不对，应该是红肠吧[/quote]
我觉得翻译成黑香肠OK的，因为它的外表皮的确是黑色。
我经常见到，不过看起来并不吸引我的胃口，所以从来没买过。
刚在Google搜了一下，有以下描述，有兴趣的可以看一下。
[b]Black pudding[/b] (or 'blood pudding' to be more correct) is one of the oldest cooked foods known to man. The Celts seem to have been the 'inventors' - and it can be found as a folk dish pretty well anywhere in rustic northern Europe and Spain, where, you may be relieved to know, the ancient tradition of using the blood of one's enemies has now ceased! Because, basically, that's what black pudding is - cooked blood.
Actually, VERY sad to say, virtually all the black pudding produced in the UK is made from reconstituted dried (powdered) blood imported - in the main from Holland. Our wonderful Food Standards Agency - who's function in life is actually to restrict the activities of would-be mass poisoners, have failed to realistically interpret the (inevitably European) regulations concerning the collection of blood, and if they restrict supply to stuff coming from another 'member state' - immaterial of the quality - the don't have to. But there we are; we probably aren't talking much more than 2,000 or so years of tradition after all....
I will not have any part of this mass sell-out for the sake of expediency and I still, doggedly collect fresh pigs' blood which we then turn into our wonderful 'Marag' - a old black pudding recipe from the Borders; lots of wonderful, natural ingredients, and "just a la'al bit spicy, eh"!
A little unusually, for modern times at least, we do not use any casings at all, so don't look for any little horse-shoe like articles here - our black puddings come, well - 'pudding' shaped!
Now, I don't have any great aversion to black pudding cases ('skins' if you like), it's just that the available casings are unacceptable to me. I could select a 'synthetic' (plastic) offering if I wanted, but there is very little chance of that; or I can choose imported, natural bovine casings, most of which currently emanate from South America – and there is absolutely no chance of that!
cited from [url]www.cumberland-sausage.net/[/url] black_pudding.htm 难道卖猪脚的不帮忙拔猪毛的？
骨头煲汤好正的。 对阿 我喜欢 不过炖起来要蛮久的，所以很少弄。
老外他们都不敢相信猪脚这玩意还能吃，怎么知道去帮忙拔毛呢，再说，就算知道了也不会拔吧 呵呵
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