中国菜常用的烹调方法

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　　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),

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　　重点记住基本的几个词汇就可以了：蒸煮炒炸煎

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　　常用调料：

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　　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)

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　　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

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　　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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