雅思口语词汇：烹饪相关

中国菜常用的烹调方法

Cutting techniques：

Slicing(片)

Strapping (条)

Dicing (切丁)

Mincing (磨)

Cutting into chunks (块)

Quick-fry over high heat (爆)

Steaming in a container (隔水炖)

Stewing over medium, then high heat (烧)

Precooking and then stewing (烩)

Crisp frying with syrup (拔丝)

Quick boiling (焯)

stir-fry (炒), deep fry (炸), shallow fry(煎), steam (蒸), stew/braise (炖，焖),

boil(煮), roast/broil (烤), bake, smoke (熏), pickle (腌), barbecue (烧烤),

重点记住基本的几个词汇就可以了：蒸煮炒炸煎

常用调料：

Pickly ash (花椒)

Pepper salt (椒盐)

Monosodium glutamate (简称M.S.G.)(味精)

Chilli (辣椒)

salt, oil, sugar, honey, soya sauce,

oyster sauce, (tomato) ketchup, vinegar,

cumin powder(孜然), mustard, M.S.G., chicken essence, pepper/chilli, ginger(姜), garlic(蒜), shallot (葱), leek (韭)

最后，给大家几道中国菜名翻译：其实规则很简单，就是烹饪方法+主料+配料+风味

蛋炒饭stir-fried rice with egg

凉拌黄瓜 fresh cucumber with bean sauce; mixed fresh cucumber

醋溜土豆 potato with vinegar flavor

糖醋排骨fried spareribs with sweet and sour sauce

红烧肉braised pork with soy sauce

宫爆鸡丁stir-fried diced chicken with chili sauce and peanuts

清蒸鱼steamed fish

肉丝面noodles with slice pork

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