焖肉 meaning in Chinese

daube

To create a superb duck goose dish , the meat must be fresh and succulent . stewed meat should be tender , smooth and tasty
如为焖肉，须软滑入味烧或烤肉，则须皮脆汁多。
The dishes are : dry vegetable braised with meat , yue chicken in light soup , xiao shaoxing unflavored chicken , white turtle with chicken , steamed fish , fish meat ball in light soup , fish in vinegar , fish with bean curd , shao - style shrimp meat ball , shao - style assort , shao - style meat , liquor - marinated shrimp , oily smelly bean curd , fermented vegetable , fermented bean skin , day vegetable fish , dry vegetable shrimp soup , houkou manshou and steamed huntun
代表性的有：干菜焖肉、清汤越鸡、小绍兴白斩鸡、白鲞扣鸡、清蒸鳜鱼、清汤鱼圆、头肚醋鱼、鱼烧豆腐、绍式虾球、绍什景、绍式小扣、糟溜虾仁、油臭豆腐、霉苋菜梗、霉千张、干菜鱼、干菜虾汤、喉口馒首、五彩蒸馄饨，等。