-
中国菜常用的烹调方法
cutting techniques
Slicing
片
dicing
切丁
Strapping
条
mincing
磨
Cutting into
chunks
块
stewing over medium, then high heat
烧
Stir-frying
炒,
deep frying
炸
shallow fry
煎
Steam
蒸
stew/ braise
炖,
焖
Boil
煮
roast. Broil
烤
frying
煎
Quick-frying
爆
Bake, smoke
熏
pickle
腌
重点记住基本的几个词汇就可以了,蒸煮炒炸煎常用调料有:
Pickly ash
花椒
pepper salt
椒盐
Monosodium
glutamate
(
M.S.G
.
)
味精
Chili
辣椒
salt /
oil/
sugar/ ketchup, vinegar
Ginger
姜
garlic
蒜
Shallot
葱
leek
韭
几道中国菜名翻译:就是烹饪方法
+
主料
+
配料
+
风味
蛋炒饭
stir-fired rice with egg
凉拌黄瓜
fresh cucumber with bean sauce
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
肉丝面
noodles with slice pork
宫爆鸡丁
stir-fried diced chicken with chili
sauce and peanuts
清蒸鱼
steamed fish
一:
以主料开头的翻译方法
1
介绍菜肴的主料和辅料
公式:
主料(形状)
+ with
辅料
杏仁鸡丁
chicken cubes with almond
牛肉豆腐
beef with bean -curd
西红柿炒蛋
scrambled egg with tomato
2
介绍菜肴的主料和味汁
公式:
主料
+
味汁
葱油鸡
chicken in Scallion oil
米酒鱼卷
fish rolls with rice wine
二:
以烹制方法开头的翻译方法