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韩国料理词汇英译
韩国料理
Korean
food/cuisine
最常吃的韩国料理是
泡菜
Kimchi
泡菜汤
Kimchi stew
stew n. a dish of meat and vegetables
cooked slowly in
liquid in a closed
dish or pan
——
ODE
拌饭
bibimbap
Bibimbap
is
boiled
rice
mixed
with
meat,
various
vegetables,
along
with
sesame
oil
(花生油)
and
red
pepper
paste
(辣椒酱)
. It originated
from a light meal
(便饭)
eaten
by the king.
paste
n.
a
thick,soft,moist
substance
typically
produced by mixing dry ingredients with
liquid.
——
ODE
如上图,
韩国拌饭强调要有
the
harmony of the five colors
(
五方色
),
即
red, blue
(青)
,
yellow, white, black.
烹调更讲究的拌饭,米饭是不是用净水煮,而是用
大骨高汤
beef bone broth
broth n. soup
consisting of meat or vegetables cooked
in stock.
——
ODE
有些拌饭是用糙米煮的
糙米
brown rice
韩国料理看似复杂,大大小小许多碟子,有
main dishes
主菜
side dishes
小菜
hot plate
热食
cold plate
凉菜
但是有一些规律:
cheop talbe/setting
普通人吃
3-5
碟饭桌,贵族吃
7-9
碟
饭桌,皇帝则是最高的
12
碟饭桌
松糕
songpyeon
p>
松糕是韩国人在
chuseok
做到糕点。
chu
seok
相当中国的中秋节,西方的
thanksgiving
day.
据说这个是
half-moon shape,
大家看像不像
~
还有一种米糕,
rice
cake,
特点是
卖相好
look pleasing to the eye
味道适中
neutral
口感清新松软
refreshing
with spongy texture
chuseok
< br>韩国人会祭祖,祭祖是
hold ancestral rite.
养生理念
p>
同为东方国家,又有历史渊源,韩国的许多养生理念跟中国
相像。<
/p>
拌饭的“五方色”
,采用五种颜色的
食材,达到营养均衡,
与宇宙的灵气调和的效果,即
a balance of
nutrition
in
tune with the energy of universe
营养成分
n. nutrients
食材
base food
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