红烧牛肉 是一道传统菜品，口味有香辣、五香等，主要材料是牛肉，配之其他辅料。京菜、川菜、湘菜里都有此菜品，深受大众喜爱。 牛肉是世界上大部分人都爱吃的食品，中国人消费的肉类食品之一，仅次于猪肉，牛肉蛋白质含量高，而脂肪含量低，所以味道鲜美，受人喜爱，享有“肉中骄子”的美称。
Classic dishes，braised beef with brown sauce(红烧牛肉) and fried shredded pork with Sweet and sour sauce(鱼香肉丝)，stewed pig hoof in clean soup(清炖猪蹄)，you won’t missit...
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红烧牛肉饭 Stewed Beef Rice ; Rice with Stewed Beef
红烧牛肉狮子头 Braised Beef with Brown Sauce
红烧牛肉面 Simme ring Beef Noodles ; noodle with beef in brown sauce ; Beef Stew Soup Noodle ; braised beef noodles
一种红烧牛肉 alamode beef
台式红烧牛肉饭 Desktop Braised beef with rice ; Pedestal type Hungshau Nyourou rice
红烧牛肉盖饭 Stewed Beef Rice
红烧牛肉罐头 Canned stewed beef
来来红烧牛肉面 Lai Lai Casual Dining
红烧牛肉百合花 Stewed beef lilies
第四道菜，红烧牛肉爸爸是用爆炒法做的。
The fourth dish, stewed beef father is made of method for a while.
可配酸辣味、米锅味、泡菜味、香茹鸡味、红烧牛肉味、海鲜味等系列口味。
It has a series taste of sour and hot flavor, hot-pot flavor, pickles flavor, mushroom chicken flavor, Hongshao beef flavor and seafood flavor.
综述了红烧牛肉酱包调味料加工的原料、设备、工艺、配方及成品质量控制的关键点。
The text survey the feedstock &the pl ant &the technics &the composition &the critical point of the finished product of the bags of the butter of the burning beef.
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