江浙上海菜有一道傳統風味的冷盤叫「肴肉」，是用豬蹄為原料，配以蔥、薑、黃酒等，燜煮到酥爛，再經冷凝結凍，光滑晶瑩，猶如水晶，故又稱「水晶肴肉」。
歐美也有一種類似的冷盤叫 head cheese 或 brawn，head cheese 名字中有個 cheese，但與起司毫無關係，是豬/牛頭肉熬製的肉凍 (aspic) ，豬/牛頭皮骨富含膠原蛋白 (gelatin)，因此熬煮冷藏後呈現果凍般質地。維基百科有以下的介紹：Head cheese or brawn is a cold cut that originated in Europe. Head cheese is not a dairy cheese, but a terrine or meat jelly often made with flesh from the head of a calf or pig.
其他餐飲常用詞彙：
stock高湯/湯底 (liquid … that is used as a basis for soup, gravy, or sauce)；
gravy 是指淋在肉上或馬鈴薯泥上的濃稠醬汁 (a sauce made from the thickened and seasoned juices of cooked meat)。(Jerome Su, March 19, 19)
Question: 老師，可以藉機請問 lardo soldiers 怎麼翻譯嗎？很久以前我做試譯時遇到這道菜的名稱，一直不知道怎麼翻才好。雖然是義大利菜，但英文好像也都直接說 lardo soldiers.
Answer: I’d translate “Lardo soldiers” as 拉多麵包條 (意式豬背薄脂片裹麵包條)
A soldier is a thin strip of toast. Lardo soldiers are thin strips of toast wrapped in lardo. For culturally specific terms, it’s now a common practice to coin a new term based on the pronunciation of the source text.
圖 1 江浙肴肉 圖 2 歐式 head cheese
