carpaccio
简明释义
n. （意）生牛肉片；白汁红肉
英英释义
Carpaccio is a dish of thinly sliced raw meat or fish, typically served as an appetizer and often garnished with olive oil, lemon juice, and capers. | 卡帕乔是一道由薄切生肉或生鱼片制成的菜肴，通常作为开胃菜上桌，常常用橄榄油、柠檬汁和刺山柑装饰。 |
单词用法
牛肉生肉片 | |
鱼肉生肉片 | |
蔬菜生肉片 | |
上菜生肉片 | |
制作生肉片 | |
点生肉片 |
同义词
| 生肉拼盘 | 生牛肉拼盘通常会在上面放一个生蛋黄。 | ||
| 刺身 | Sashimi is a Japanese dish consisting of thinly sliced raw fish. | 刺身是一种日本菜，包含薄切的生鱼片。 |
反义词
| 熟肉 | 我更喜欢熟肉而不是生牛肉薄片。 | ||
| 热菜 | 这家餐厅专注于热菜，而不是生牛肉薄片。 |
例句
1.At Sinatra, try the black lentil salad, couscous with poached veggies, pineapple carpaccio with pistachios and coconut ice cream.
在西纳特拉，可尝尝黑扁豆沙拉，蒸粗麦粉加煮蔬菜，菠萝片配开心果和香椰冰淇淋。
来点生腌牛肉干？
3.The show includes canvases by masters like Carpaccio, Canaletto and Guardi.
展览包括卡巴秋、卡纳列托和瓜第等大师的帆布油画。
4.Great to share with friends matching fish and shellfish with light sauces, salmon carpaccio and seafood brochettes.
配餐建议适合朋友聚餐时与鱼类、淋上谈调味酱的贝类、三文鱼生肉片以及海鲜烤肉相搭配。
5.At Sinatra, try the black lentil salad, couscous with poached veggies, pineapple carpaccio with pistachios and coconut ice cream.
在西纳特拉，可尝尝黑扁豆沙拉，蒸粗麦粉加煮蔬菜，菠萝片配开心果和香椰冰淇淋。
6.Monica: Yes, I will start with the carpaccio, and then I'll have the grilled prawns.
好，我要先来一份生牛肉然后再来一份烤虾。
7.Ideal with cold meats and carpaccio of loin, non-oily fish and farmyard poultry.
配餐建议配以冷肉及腰部的生牛肉片，清淡的鱼类及农场禽肉食用口味最佳。
8.Tarragon cured salmon carpaccio, lightly smoked, Williams pear puree, organic celery shoots.
龙蒿草烟熏三文鱼薄片，威廉生梨酱，有机西芹苗。
9.Veal carpaccio, truffle, pickled morel mushroom.
生薄小牛肉片，黑松露，腌制羊肚菌。
10.For my dinner party, I decided to serve carpaccio 薄片生肉 as a light starter.
为了我的晚宴，我决定提供薄片生肉作为清淡的开胃菜。
11.She loves to make carpaccio 薄片生肉 with fresh herbs and olive oil.
她喜欢用新鲜的香草和橄榄油制作薄片生肉。
12.The menu featured a unique octopus carpaccio 章鱼薄片 that intrigued many guests.
菜单上有一道独特的章鱼薄片，吸引了许多客人。
13.I ordered the beef carpaccio 生牛肉薄片 as an appetizer at the restaurant.
我在餐厅点了生牛肉薄片作为开胃菜。
14.The chef prepared a delicious salmon carpaccio 三文鱼薄片 with capers and lemon.
厨师准备了一道美味的三文鱼薄片，配有刺山柑和柠檬。
作文
Carpaccio is a dish that has captured the hearts and palates of many food enthusiasts around the world. Originating from Italy, this delicacy typically consists of thinly sliced raw meat or fish, served as an appetizer. The most common type of carpaccio (生牛肉薄片) is made from beef, but variations can include fish like tuna or salmon, and even vegetables for those who prefer a vegetarian option. The beauty of carpaccio (生牛肉薄片) lies not only in its simplicity but also in the quality of the ingredients used. The meat or fish must be exceptionally fresh to ensure a delightful dining experience.The preparation of carpaccio (生牛肉薄片) is an art form in itself. Chefs often take great care in selecting the finest cuts of meat or fish, ensuring they are tender and flavorful. Once selected, the meat is usually frozen briefly to make slicing easier and to achieve the desired thinness. A sharp knife is essential for this process, as it allows for paper-thin slices that are visually appealing and melt in the mouth. Traditionally, carpaccio (生牛肉薄片) is served drizzled with high-quality olive oil, lemon juice, and a sprinkle of salt and pepper. Some variations may include toppings such as capers, shaved parmesan cheese, or arugula, which add layers of flavor and texture to the dish. The combination of fresh ingredients and simple seasoning allows the natural flavors of the meat or fish to shine through, making carpaccio (生牛肉薄片) a favorite among those who appreciate the art of fine dining.In addition to its culinary appeal, carpaccio (生牛肉薄片) has a fascinating history. It was created in the 1950s by Giuseppe Cipriani, the founder of Harry's Bar in Venice, Italy. The dish was named after the Venetian painter Vittore Carpaccio, known for his use of vibrant red hues in his artwork, which resembled the color of the raw meat. This connection between art and cuisine highlights the cultural significance of carpaccio (生牛肉薄片) and its place in Italian gastronomy.As global cuisine continues to evolve, carpaccio (生牛肉薄片) has found its way onto menus in various countries, often adapted to local tastes and ingredients. For example, in Japan, you might find a version made with sashimi-grade fish, while in South America, it could be paired with a zesty chimichurri sauce. These adaptations showcase the versatility of carpaccio (生牛肉薄片) and its ability to transcend cultural boundaries.In conclusion, carpaccio (生牛肉薄片) is more than just a dish; it is a celebration of fresh ingredients and culinary artistry. Whether enjoyed in a fine dining restaurant or prepared at home, carpaccio (生牛肉薄片) offers a unique and delicious experience that continues to delight food lovers everywhere. Its rich history and adaptability make it a timeless classic in the world of gastronomy, inviting us all to savor the simple yet profound pleasure of raw, high-quality food.
