酱汁肉，是江苏省苏州市的传统名菜，卤酱菜谱之一。其特色是上口酥润，香味浓郁，皮糯肉烂, 入口即化，肥而不腻，而色泽鲜艳。制作时猪蹄筋为主料。酱汁肉的烹饪技巧以酱菜为主，口味属于五香味。
双语例句原声例句
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常用来做肉、调料和酱汁。
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来此就餐的食客们左手戴上塑料手套，右手持一根长牙签将螺肉挑出来，蘸上特制的酱汁食用。
Diners eat it with a plastic glove on the left hand, using the right hand to pry the snail from its shell with a long toothpick and then dipping the meat in a special sauce.
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然后是火腿清蒸鲥鱼；酱烧八宝（一道由多种肉和辣酱汁烧制的菜）；红烧肉。
Then steamed river shad with ham; sautéed Ba Bao, a mixed meat dish with spicy soy sauce; and dark cubes of pork in a thick, delicious sauce.
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There is this legend that he used to grab these huge chunks of meat and started gnawing on them like he would on a hotdog or something like that at a Yankee game, except that other people were already dressed up and the meat and the gravy was flying over them as he just sort of walked around gnawing on this stuff.
据说他习惯用手抓着一大块肉,就像我们在看棒球比赛时吃热狗那样,狼吞虎咽,尽管别人都衣冠整齐,等着肉和酱汁端上来,而他却边啃着那些肉边四处游走
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