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Translation
【话题
5/6
】传统文化类:饮食文化(
Culinary
Culture
)
I.
Chinese Food
(1) The Features of
Chinese Food
color, aroma,
taste
(色、香、味)
cooking methods
:
boil
(煮)
;
stew
(煲
/
炖)
;
fry
(煎)
;
stir-
fry
(炒)
;
deep-
fry
(炸)
;
smoke
(熏)
;
roast/
barbecue
(烤)
;
bake<
/p>
(烘)
;
steam
(蒸)
seasonings
(
调味品)
:
salt
(盐)
-salty
(咸的)
;
sugar
(糖)
/honey
(蜂蜜)
-sweet
(甜的)
;
vinegar
(醋)
-sour
(酸
的)
;
ginger
(姜)
/scallio
n
(葱)
/chili
(辣椒)
-pungent/spicy
(辣的)
;<
/p>
sesame oil
(芝麻油)
p>
/coriander
(香菜)
/wine
(酒)
-fragrant
(香的)<
/p>
;
bitter
(苦的)
;
garlic
(大蒜)
(2)
Tableware
(餐具)
cho
psticks
(筷子)
;
spoon
(勺子)
;
bowl
< br>(碗)
;
plate
(盘)
p>
;
dish
(碟)
(3) Eight Regional
Cuisines
(八大菜系)
China is a vast country with diverse
climates, customs, products and habits.
Favored dishes vary from region to
region.
in coastal areas
(沿海地
区)——
seafood
(海鲜)
;<
/p>
aquatic
products
(水产品)
in
central and northwest
China
——
domestic animals
(家畜)
;
poultry
(家禽)
Sichuan
Cuisine
(川菜)
:
hot
pot
(火锅)
;
mar-boh
tofu
(麻婆豆腐)
Guangdong
Cuisine
(粤菜)
:
porridge
(粥)
;
refreshment
(点心)
Jiangsu Cuisine
(苏菜)
;
Zhejiang
Cuisine
(浙菜)
;
Hunan
Cuisine
(湘菜)
;
Anhui Cuisine
(徽菜)
;
Fujian Cuisine
(闽菜)
;
Shandong
Cuisine
(鲁菜)
II. Chinese Tea
green
tea
(绿茶)
;
black
tea
(红茶)
;
oolong te
a
(乌龙茶)
;
teapot
(茶壶)
;
brew
tea
(泡茶)
;
pour
tea
(冲茶)
;
offer
tea
(敬茶)
;
taste
tea
(品茶)
;
take a sip
(抿一口)
III. Chinese Wine
be used as sacrificial offerings to
Heaven, Earth of ancestors
(被用于对天、地、神的祭祀)
(1) Wine
Feasts
(酒会、酒宴)
wedding
banquet
(婚宴)——
arm-crossed
wine
(交杯酒)
month-old wine feasts
(满月宴)
;
hundredth-day
wine feasts
(百日宴)
longevity wine feasts
(长寿宴)
;
elders
(老人)
(2)
Drinkers
’
Wager
Game
(酒令)
createmore cheerful atmosphere while
drinking
urge drinkers to drink more
tell
jokes
(讲笑话)
;
solve
riddles
(猜谜)
;
chess
(下棋)
;
pass down a flower to the beats of a
drum
(击鼓传花)
compose
poems
(作诗)
;
solve
word puzzles
(猜字谜)
shoot an
arrow
(射箭)
;
pitch
an
arrow
(投壶)
;
throw a
dice
(掷骰子)
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