蘿蔔糕,年糕的英文

turnip cake 蘿蔔糕
New Year cake 年糕

1). 蘿蔔糕 Radish Cake
(2). 芋頭糕 Yam Cake
(3). 紅豆糕 Red Bean Cake
(4). 馬蹄糕 Water Chestnut Cake
(5). 椰汁年糕 Glutinous Rice Cake(Coconut Flavour)
(6). 玫瑰年糕 Glutinous Rice Cake
(7). 竹葉年糕 Glutinous Rice Cake in Bamboo Leaves
(8). 福綠糕 Water Chestnut / Red Bean Combo Cake (( 包括 includes : 馬碲糕 ( Water Chestnut Cake )、紅豆糕 ( Red Bean Cake ))
(9). 九江煎堆 Fried New Year Gin Dui with Pop Rice
(10). 賀年禮盒 CNY Gift Pack (( 包括 includes : XO醬 ( XO Sauce )、黃梅醬 ( Plum Sauce)、濃釀生抽 ( Soy Sauce Supreme ))
(11). 芋蝦球 Fried Yam Ball
(12). 咸蛋散 Salted Egg Pastry
(13). 笑口棗 Sesame Balls
(14). 脆角 Crispy Pastry Dumpling
(15). 茶泡 New Year Tea Snacks
(16). 甜蛋散 Sweet Egg Pastry Snacks
(17). 酥角 Puff Pastry Dumpling Snacks
(18). 冬瓜糖 ( Candied Melon)
(19). 瓜子 ( MELON SEEDS )
(20). 蓮子 ( Lotus Seed )
(21). 蓮藕 ( Lotus Root )
(22). 紅瓜子 ( Red Melon Seeds)
(23). 黑瓜子 ( Black Melon Seeds)
(24). 餃子 ( Dumplings )
(25). 糖果 ( Sweets )
(26). 笑口棗 ( Sesame Doughnuts )

turnip cake
rice cake

蘿蔔糕 turnip pudding

年糕 new year pudding

留意 :
蘿蔔糕 & 年糕,
這兩種中國糕點,
不是真正蛋糕, 所以用 cake 這個字是不對的.

蘿蔔糕　＝　Lobag gow

蘿蔔糕是將蘿蔔切絲後混入米漿蒸製成的料理，台語又叫菜頭粿，吃法可以蒸好直接吃，煎到微焦沾醬吃（沾橘醬不錯），或是切成小塊加肉絲、香菜一起煮鹹湯。

在廣東及香港，蘿蔔糕是年糕的一種。通常放入臘腸、臘肉、蝦米等材料製成。

炒蘿蔔糕是南洋的一道庶民料理，將蘿蔔糕切成丁，和菜脯、蒜茸、雞蛋同炒。


Lobag gow (Cantonese: 蘿蔔糕 "lobàg göw", Mandarin: "lobo gao") is a Cantonese dimsum made of shredded daikon (called lobak by the Cantonese) and rice flours. It is either savory, garnished with hamay(dried shrimps) or labceong (Cantonese sweet sausage), or sweet, flavored by condense milk or syrup. "Lobag gow" literally means "daikon cake" but many might argue that the cake resembles the western pie or pudding. At a dimsum meal (the kind called yum cha, not dimsum chan), lobag gow is usually sliced into equal sized squares and pan-fried before serving.





年糕　＝　Nian gao

年糕是農曆新年一種傳統食品，年糕與「年高」諧音，有年年高的意思，象徵收入、職位或小孩子都一年比一年高。年糕早期是在年夜用來祭神及供奉祖先，其後漸漸成為一種春節食品。

年糕通常用糯米磨粉製成，在中國不同地區製作的年糕各有分別。


Nian gao or Niangao (Chinese: 粘糕 or 年糕; pinyin: nián'gāo; literally "sticky cake" or "year cake"), sometimes known in the West as "rice cake" or Chinese New Year's cake, is a food prepared from glutinous rice and used as an ingredient in Chinese cuisine. It is available in Asian supermarkets and from health food stores. While it is eaten all year round, traditionally it is eaten at Chinese New Year.

Despite numerous varieties, they all have similar recipes: cooked glutinous rice is pounded or ground into a paste, and, depending on the variety, may simply be molded into shape or cooked again to settle the ingredient.

Nian gao have many sub-varieties. One is the savory Shanghai style, usually packaged in a thick soft rod to be sliced up or packaged pre-sliced and either stir-fried or added to soup. This type is the most chewy nian gao variant. A second variety is the sweet Cantonese-style nian gao. It is sweetened, usually with brown sugar, which gives it a golden color, but occasionally white sugar is used to maintain the white color of the rice. The paste is then poured into a cake pan and steamed once more to settle the mixture. It may be eaten as is with the texture similar to cheese, or pan fried so that it is slightly crispy on the outside while still gooey on the inside. Another variety is a sweet, stretchy, and sticky pudding made with glutinous rice flour and brown sugar and flavored with rosewater or red bean paste. The batter is steamed until it solidifies and served in thick slices.

Korea and Japan both have similar pounded glutinous rice foods, known as tteok and mochi, respectively.

蘿蔔糕 - Trunip pudding
年糕 - Glutinous rice cake

turnip cake 蘿蔔糕
New Year cake 年糕

我唔係抄人 只係slow咗

年糕:
a pastry made of the flour of glutinous rice and used primarily in the lunar New Year period
蘿蔔糕找到就給你

2007-05-28 18:47:00 補充：
Turnip cake 蘿蔔糕