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四大菜系：山东菜、四川菜、粤菜、扬州菜
Shandong cuisine, Sichuan cuisine, Canton /Guangdong cuisine and Yangzhou cuisine
南淡北咸，东甜西辣
the light southern cuisine and the salty northern cuisine, the sweet eastern cuisine and the spicy western cuisine或
the light flavor in the south, the salty flavor in the north, the sweet flavor in the east and the spicy flavor in the west
白斩鸡 tender boiled chicken
臭豆腐 odd-odour bean curd
风味小吃 local delicacy
刀切、火候
刀切 cutting and slicing techniques
火候 heat control
切片 slicing
切条 cutting to strips
切丝 shredding
切柳 filleting
切丁 dicing
切碎 mincing
磨碎 grinding
大/旺/武火 strong heat
中火 medium heat
小/微/文火 gentle heat
烹饪方法 (名词)
烹饪方法 Cooking Techniques
煎 pan-frying
炒 stir-frying
爆 quick-frying
炸 deep-frying
烩 stewing
熏 smoking
煨 simmering
煮 boiling
烘 baking
烤 roasting
蒸 steaming
红烧 braising (with soy sauce)
涮羊肉 dip-boiled mutton slices
酒
啤酒 beer
洋酒 wine
黄酒 yellow rice wine
烈酒 spirit
白酒 white spirit |
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发表于 2016-7-11 09:28:28