Combined, as it usually is, with braised spiced cabbage and injera, a tangy Ethiopian bread made from fermented teff flour, its velvety texture and warm kick leave you full but not stuffed.

通常情况下，会搭配红烧五香卷心菜和英吉拉起吃，英吉拉是种味道浓烈的埃塞俄比亚面包，由发酵的苔麸面粉制成，它丝绒般的质地和温热的口感让你感到饱了还想吃。

Braised yellow croaker with soybean and sour bamboo shoot has an authentic Guangxi flavor.

豆酸笋小鱼，地道的广西风味菜。

So right, to get started with braised chicken rice, you'll need… chicken.

既然是焖鸡米饭，我们首先需要鸡肉。

Readers will not learn how to make braised pomelo pith with shrimp eggs but how and why Chinese chefs have long prized unusual (and to Western palates, sometimes off-putting) ingredients, such as the bitter pith of a giant citrus fruit.

读者不会学到如何做虾籽炆柚皮，但会了解中国厨师如何以及为什么直珍不同寻常的(对西方人来说，有时是令人反感的)食材，比如种很大的柑橘类水果的苦味白髓。

Also on the menu: garden pumpkin polenta with braised Hobbs bacon, toasted pumpkin seeds, and shaved white truffles from Alba, though that choice will cost you an additional $175.

花园南瓜玉米糊配炖哈伯斯培根、烤南瓜子和来自阿尔巴的白松露碎，不的选择会让你多花175美元。

Our favourite delicacies at present such as ham, braised pork, shabu-shabu, sashimi, popcorn, dianxin, rice cake were all invented or popularized in the Song dynasty.

很多现在广受欢迎的美食，比如火腿、红烧肉、涮锅、刺身、爆米花、点心、年糕都是在宋朝出现或流传开的。

The traditional way to cook bighead carp is to braise it with chilies, ginger and spring onions.

胖头鱼的传统做法是炖，加入干辣椒，姜，小洋葱。

That looks like it needs braising.

看起来需要炖。

Now this is a dish that's originally from the Shandong province, and is at its base is basically some chicken braised with sweet bean paste and soy sauce.

道菜起源于山东省，正如它的菜名，是用甜面酱和酱油烹饪出的鸡肉。

It can be braised, deep-fried or roasted in a pan, but if you live on a coast, or have access to first-rate fish, steaming is the way to go.

条鱼可以炖的、炸的或是放在平底锅里煎的，但如果你住在海边，或者能买到上好的鱼，蒸是最好的选择。

And then just braise them, and then put them simply on the plate just dressed with some olive oil. So that's all you have to do.

然后炖下，接着直接把它们放在盘子里，涂上些橄榄油。就可以了。

An apparently humble, but in fact exceptionally laborious, dish of braised carp's tail is a jumping-off point for a discussion of the importance of kougan, or mouth-feel, in Chinese cuisine.

有道菜看似不起眼，但实际上烹饪起来极其费力，就是红烧鲤鱼尾，道菜是讨论中国菜肴中“口感”的重要性的个起点。

I think the braised red cabbage is quite a nice touch.

我觉得炖的红卷心菜味道就不错。

Next up, I'm making braised red cabbage with a difference.

接下来，我要制作与众不同的红烧卷心菜。

So next up I'm making braised cabbage. It needs a lot of time.

接下来我要做红烧卷心菜。它需要很多时间。

Now it's time to make my cream cheese and braised cabbage conglomeration.

现在是时候做我的奶油奶酪和红烧卷心菜混合菜了。

Bake it in an oven or braise it.

把它烤下或者焖下。

And look at how they braised the beef.

看看他们怎么红烧牛肉的。

You certainly can braise meats in it.

你当然可以在里面炖肉。

Fettuccine, portaglio, and braised brassia sprouts with dancing to follow.

意大利面、波塔吉奥酱和炖球芽甘蓝，随后还有舞蹈相伴。