八宝菜 |
eight-treasure pickles (assorted walnut meats, asparagus, lettuce , almonds , cucumber and peanuts, etc. pickled in soy sauce ) |
八宝饭 |
eight-treasure rice pudding (glutinous rice steamed with preserved fruits, sweetened bean paste, lotus seeds, longan, etc.) |
白斩鸡 |
tender boiled chicken (made by boiling a whole chicken in water and cutting into cubes , then dipping into seasonings) |
爆 |
quick-frying |
炒 |
stir-frying |
臭豆腐 |
odd-odour bean curb |
大/旺/武火 |
strong heat |
刀切,火候 |
Cutting and Slicing Techniques, Heat Control |
粉蒸肉 |
pork streamed with rice flour |
风味小吃 |
local delicacy |
腐竹 |
rolls of dried bean milk cream |
烘 |
baking |
红烧 |
braising (with soy sauce ) |
烩 |
stewing |
煎 |
pan-frying |
烤 |
roasting |
冷盘 |
hors d’oeuvres |
美食节 |
gourmet festival |
磨碎 |
grinding |
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 |
烹饪 |
Culinary Arts |
烹饪方法 |
Cooking Techniques |
切丁 |
dicing |
切柳 |
filleting |
切片 |
slicing |
切丝 |
shredding |
切碎 |
mincing |
切条 |
cutting to strips |
萨其马 |
Manchu candied fritter cut in squares |
色,香,味俱全 |
perfect combination of color , aroma , taste and appearance |
涮羊肉 |
dip-boiled mutton slices |
四大菜系:山东菜,四川菜,粤菜,扬州菜 |
four major Chinese cuisines: Shandong cuisine , Sichuan cuisine , Canton cuisine and Yangzhou cuisine |
煨 |
simmering |
小/微/文火 |
gentle heat |
熏 |
smoking |
羊肉串小摊 |
mutton barbecue stall |
炸 |
deep-frying |
蒸 |
steaming |
中餐烹饪 |
Chinese cuisine |
中火 |
medium heat |
煮 |
boiling |