Question

谁帮我翻译一下（英文）

肉夹馍得名古汉语“肉夹于馍”，肉叫腊汁肉是一种用着锅占制的普什肉，但比一般酱肉酥烂，滋味长。由于选料精细，调料全面，火候到家，加上使用陈年老汤，因此所制的腊汁与众不同，有明显的色，人们称赞它是：“肥肉吃了不腻口，瘦肉无法满嘴油。不用牙咬肉自烂，食后余香久不散。”吃时切向少量，夹入刚出炉的白馍中，此时馍香肉酥，回味无穷。含有丰富的蛋白质，脂肪，和白剂馍一起，还可以增加碳水化合物的含量。就上一碗碗托或者一碗凉面，那真是回味无穷啊

Answer 1

肉夹馍得名古汉语“肉夹于馍”，
Rouga Mo named after ancient Chinese "meat in the folder Mo"

肉叫腊汁肉是一种用着锅占制的普什肉，
La meat is meat juice is a system with a pot of the Pushi meat,

但比一般酱肉酥烂，
But than the general Jiangrousulan,

滋味长。
Taste long.

由于选料精细，
Since the election expected fine,

调料全面，
Seasoning comprehensive,

火候到家，
Heat home,

加上使用陈年老汤，
Coupled with the use of Cuban Laotang,

因此所制的腊汁与众不同，
Therefore the system by December juice is different.

有明显的色，
There are obvious color,

人们称赞它是：
People praised it:

“肥肉吃了不腻口，
"Fat meat to eat non-greasy mouth,

瘦肉无法满嘴油。
Lean meat can not be Manzui oil.

不用牙咬肉自烂，
Do not have teeth to bite the rotten meat,

食后余香久不散。”
Fresh Yuxiang after a long time to leave. "

吃时切向少量，
When a small cut to eat,

夹入刚出炉的白馍中，
Folder to the latest gang of white-Mo,

此时馍香肉酥，
At this point Mo-Rousu,

回味无穷。
回味无穷.（英文没有这个单词因为它拼不起来）

含有丰富的蛋白质，脂肪，和白剂馍一起，
Are rich in protein, fat, and white-Mo together,

还可以增加碳水化合物的含量。
Can also increase the carbohydrate content.

就上一碗碗托或者一碗凉面，那真是回味无穷啊
Bowl on the last bowl or a bowl of Liangmian care, it is回味无穷ah

Answer 2

我认为是 The meat clamps the steamed bread to acquire fame the ancient Chinese “the meat to clamp in the steamed bread”, the meat is called the sacrificial juice meat is one kind uses the pot to occupy the system the Pu assorted meat, but compared to common soy-sauce cooked pork crisp rotten, the taste is long. Because chooses the material to be fine, the seasoning is comprehensive, the duration and degree of cooking is proficient, in addition uses the Chen old soup, therefore makes the sacrificial juice is out of the ordinary, has the obvious color, the people commended that it is: “the fat ate not the greasy mouth, the lean meat has been unable the mouthful oil. Does not need the tooth to nip the meat from rottenly, after the food, Yu Xiangjiu does not disperse.”Eats when tangential few, inserts in Bai Mo who just drew a charge, the steamed bread fragrant meat is this time crisp, provides much food for thought. Includes the rich protein, the fat, with Bai Jimo same place, but may also increase the carbohydrate the content. On the previous bowl of requests or bowl of cold noodles, that really provides much food for thought

Answer 3

The meat clamps the steamed bread to acquire fame the ancient Chinese “the meat to clamp in the steamed bread”, the meat is called the sacrificial juice meat is one kind uses the pot to occupy the system the Pu assorted meat, but compared to common soy-sauce cooked pork crisp rotten, the taste is long. Because chooses the material to be fine, the seasoning is comprehensive, the duration and degree of cooking is proficient, in addition uses the Chen old soup, therefore makes the sacrificial juice is out of the ordinary, has the obvious color, the people commended that it is: “the fat ate not the greasy mouth, the lean meat has been unable the mouthful oil. Does not need the tooth to nip the meat from rottenly, after the food, Yu Xiangjiu does not disperse.”Eats when tangential few, inserts in Bai Mo who just drew a charge, the steamed bread fragrant meat is this time crisp, provides much food for thought. Includes the rich protein, the fat, with Bai Jimo same place, but may also increase the carbohydrate the content. On the previous bowl of requests or bowl of cold noodles, that really provides much food for thought

Answer 4

Rouga Mo named after ancient Chinese "meat folder in Mo," La meat is meat juice is a system with a pot of the Pushi meat, but higher than the general Jiangrousulan, long taste. Since the election expected fine, dressings comprehensive, heat home, coupled with the use of Cuban Laotang, the unique system of Sumatra juice, clear color, people praised it: "do not eat greasy fat mouth, lean meat can not be Manzui oil. Do not have teeth to bite the rotten meat, fresh after a long time to leave Yuxiang. "Eat when cut to a small number, just the latest folder-Mo, Mo-Rousu at this time,回味无穷. Are rich in protein, fat, and white-Mo together, can also increase the carbohydrate content. Bowl on the last bowl or a bowl of Liangmian care, it is回味无穷ah

Answer 5

Flesh grips steamed bread needing acient Chinese "meat gripping Yu steamed bread " , flesh lets dried meat juice meat be that one kind is using the Pushi flesh that boiler Zhan makes , the shortbread rots than general pork cooked in soy sauce , flavour is long but. Material is meticulous , the condiment is all-round since electing, crucial moment arrive home , add the aged usage Chen soup, therefore what be made dried meat juice different from the rest , has the obvious color, that people praises it is: The "fat has had meal in no meticulous mouth, unable full lean meat mouth oil. Biting flesh without tooth from rotting , eat long queen Yu Xiang not fall apart ". Be sure now and then face a few , grip entering the white steamed bread middle just drawing a charge, now steamed bread incense meat soft , leads a person to endless aftertastes. Contain rich proteide , fat, together with white agent steamed bread, contents being able to increase a carbohydrate. Serve bowls support or one bowl Cold Noodles with Sesame Sauce right away, that is really to lead a person to endless aftertastes