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中国菜谱英文翻译英语

1628、排骨拉面 Hand-Pulled Noodles with Spare Ribs
1629、雪菜肉松拉面 Hand-Pulled Noodles with Minced Pork and Potherb Mustard
1630、鲍鱼丝金菇焖伊面 Soft-Fried Noodles with Mushrooms and Shredded Abalone
1631、鲍汁海鲜面 Seafood Noodles in Abalone Sauce
1632、北京炸酱面 Noodles with Soy Bean Paste, Beijing Style
1633、菜肉馄饨面 Pork and Vegetable Wonton with Noodles
1634、葱油拌面 Noodles Mixed with Scallion, Oil and Soy Sauce
1635、担担面 Noodles, Sichuan Style
1636、担仔面 Hanker’s Noodle Soup, Taiwan Style
1637、高汤鸡丝面 Noodles in Shredded Chicken Soup
1638、高汤榨菜肉丝面 Noodles in Broth with Shredded Pork and Vegetable
1639、各式两面黄 Pan-Fried Noodles (with Vegetable /Pork /Beef /Shrimp / Chicken)
1640、海虾云吞面 Noodles with Fresh Shrimp Wonton
1641、海鲜噜面 Seafood Noodle Soup
1642、蚵仔大肠面线 Fried Rice Noodles with Pork Intestine and Oyster
1643、红烧牛腩面 Braised Beef Brisket Noodles
1644、黄金大排面 Noodles with Fried Spare Ribs
1645、火腿鸡丝乌冬面 Japanese Noodles with Shredded Chicken and Ham
1646、腊肉西芹卤汁面 Noodles with Preserved Pork and Celery
1647、凉面 Cold Noodles with Sesame Sauce
1648、蘑菇面 Noodles with Mushroom Noodles
1649、牛腩面 Soup Noodles with Sirloin
1650、排骨面 Soup Noodles with Spare Ribs
1651、茄丁肉酱手擀面 Handmade Noodles with Minced Pork and Diced Eggplant
1652、茄子肉丁打卤面 Eggplant Noodles with Diced Pork
1653、肉丝乌冬面 Japanese Noodles with Shredded Pork
1654、上海菜煨面 Noodles with Vegetables, Shanghai Style
1655、上海辣酱面 Noodles with Chili Soy Bean Paste, Shanghai Style
1656、上汤乌冬面 Japanese Noodle Soup
1657、狮子头面 Noodles with Meatball Noodles
1658、蔬菜面 Noodles with Vegetables
1659、四川凉面 Cold Noodles, Sichuan Style
1660、虾排乌冬面 Japanese Noodles with Prawns
1661、鲜肉云吞面 Noodles with Stuffed Noodle Soup with Pork Wonton
1662、香菇鸡丝面 Noodles with Shredded Chicken and Mushroom Noodles
1663、阳春面 Plain Noodles
1664、芝士南瓜面 Noodles with Cheese and Pumpkin Noodles
1665、猪脚面线 Fried Rice Noodles with Pig Feet
1666、过桥肥牛汤米线 Vermicelli in Soup with Beef
1667、干炒牛河 Stir-Fried Rice Noodles with Beef
1668、银芽干炒牛河 Fried Rice Noodles with Beef and Bean Sprouts
1669、炒河粉 Sautéed Rice Noodles
1670、菜脯叉烧肠粉 Steamed Rice Rolls with Preserved Vegetables and BBQ Pork
1671、草菇牛肉肠粉 Steamed Rice Rolls with Straw Mushrooms and Beef
1672、豉油蒸肠粉 Steamed Rice Rolls in Black Bean Sauce
1673、冬菜牛肉肠粉 Steamed Rice Rolls with Beef and Preserved Vegetables
1674、马蹄鲜虾肠粉 Steamed Rice Rolls with Shrimp and Water Chestnuts
1675、清心斋肠粉 Steamed Rice Rolls

with Vegetables
1676、蒸肠粉 Steamed Rice Rolls
1677、韭黄虾肠粉 Steamed Rice Rolls Stuffed with Hotbed Chives and Shrimps
1678、红烧牛腩米粉 Rice Noodles with Braised Beef Brisket
1679、煎什菜粉果 Fried Vegetable Dumplings
1680、清汤牛肉河粉 Rice Noodles Soup with Beef
1681、酸辣粉 Hot and Sour Rice Noodles
1682、星州炒米粉 Fried Rice Noodles, Singapore Style
1683、鸭丝上汤米粉 Rice Noodle Soup with Shredded Duck
1684、肉酱炒米粉 Fried Rice Noodles with Minced Meat
1685、金瓜鲔鱼炒米粉 Fried Rice Noodles with Fish and Pumpkin
1686、菜肉饺子 Jiaozi Stuffed with Pork and Vegetables
1687、猪肉白菜水饺 Jiaozi Stuffed with Pork and Chinese Cabbage
1688、猪肉大葱水饺 Jiaozi Stuffed with Pork and Scallion
1689、猪肉茴香水饺 Jiaozi Stuffed with Pork and Fennel
1690、鸡蛋韭菜水饺 Jiaozi Stuffed with Leek and Egg
1691、猪肉芹菜水饺 Jiaozi Stuffed with Pork and Celery
1692、猪肉西葫芦水饺 Jiaozi Stuffed with Pork and Marrow
1693、香菇油菜水饺 Jiaozi Stuffed with Mushroom and Cabbage
1694、香茜带子饺 Jiaozi Stuffed with Scallop, Prawn and Coriander
1695、鲅鱼水饺 Jiaozi Stuffed with Mackerel
1696、瑶柱灌汤饺 Jiaozi Stuffed with Juicy Scallop
1697、四喜鸭茸饺 Jiaozi Stuffed with Duck Meat
1698、笋尖鲜虾饺 Steamed Jiaozi with Shrimp and Bamboo Shoots
1699、海天虾饺皇 Steamed Jiaozi Stuffed with Shrimp and Fungus
1700、蒸饺 Steamed Jiaozi
1701、香煎韭菜饺 Pan-Fried Leek Jiaozi
1702、高汤水饺 Jiaozi in Broth
1703、红油钟水饺 Jiaozi, Sichuan Style
1704、海鲜汤饺 Jiaozi Stuffed with Seafood in Soup
1705、酸辣汤水饺 Hot and Sour Jiaozi Soup
1706、叉烧包 Steamed BBQ Pork Bun
1707、叉烧焗餐包 Baked BBQ Pork Bun
1708、蜜汁叉烧包 Steamed Honey BBQ Pork Bun
1709、蚝油叉烧包 Steamed BBQ Pork Bun with Oyster Sauce
1710、煎包 Pan-Fried Dumplings
1711、靖江鸡包仔 Steamed Ginger and Chicken Bun
1712、京菜上素包 Steamed Vegetable Bun
1713、生煎包 Pan-Fried Bun Stuffed with Pork
1714、豆沙包 Steamed Bun Stuffed with Red Bean Paste
1715、奶黄包 Steamed Creamy Custard Bun
1716、肉末冬菜包 Steamed Bun with Pork and Preserved Vegetable
1717、三鲜小笼包 Steamed Bun Stuffed with Three Fresh Delicacies
1718、山笋香菇包 Steamed Bun Stuffed with Bamboo Shoots and Black Mushrooms
1719、素菜包 Vegetarian Bun
1720、鲜虾生肉包 Steamed Bun Stuffed with Shrimps and Pork
1721、香菇鸡肉包 Steamed Bun Stuffed with Chicken and Mushrooms Bun
1722、香滑芋茸包 Steamed Taro Bun
1723、小笼汤包 Steamed Bun Stuffed with Juicy Pork
1724、蟹籽小笼包 Steamed Bun Stuffed with Pork and Crab Roe
1725、雪菜包 Steamed Bun Stuffed with Potherb Mustard
1726、萝包 Pan-Fried Turnip Bun
1727、三鲜水煎包 Pan-Fried Buns wit

h Three Delicacies
1728、酱肉包 Steamed Bun Stuffed with Braised Pork in Sauce
1729、葱油饼 Fried Baked Scallion Pancake
1730、葱油煎饼 Fried Scallion Pancake
1731、豆沙锅饼 Red Bean Paste Pancake
1732、海鲜锅饼 Pan-Fried Seafood Dumplings
1733、红薯金饼 Fried Sweet Potato Cake
1734、韭菜晶饼 Steamed Leek Pancake
1735、萝卜丝酥饼 Pan-Fried Turnip Cake
1736、肉末烧饼 Sesame Cake with Minced Pork
1737、肉松松饼 Shredded Pork Puff
1738、素馅饼 Vegetarian Pancake
1739、鲔鱼松饼 Tuna Puff
1740、香酥麻饼 Sesame Pancake
1741、土豆饼 Potato Cake
1742、芝麻大饼 Pan-Fried Sesame Cake
1743、芋头饼 Deep-Fried Taro Cake
1744、甜烧饼 Sweet Sesame Cake
1745、咸烧饼 Spiced Sesame Cake
1746、萝酥饼 Turnip Puff
1747、家常饼 Pancake, Home Style
1748、荷叶饼 Lotus-Leaf-Like Pancake
1749、喜字饼 Steamed Bun Stuffed with Jujube Paste
1750、小贴饼子 Baked Small Corn Cake
1751、川式南瓜饼 Deep-Fried Pumpkin Cake, Sichuan Style
1752、香脆贴饼子 Deep -Fried Corn Cake
1753、黄桥烧饼 Huangqiao Sesame Cake
1754、炸南瓜饼 Deep-Fried Pumpkin Cake
1755、虾酱小饼 Cake with Shrimp Paste
1756、饼香肉酱鱼籽 Cake with Minced Meat and Fish Roe
1757、麻酱糖饼 Sweet Cake with Sesame Paste
1758、炸圈饼 Doughnut
1759、咸蛋肉饼 Steamed Minced Pork with Salted Egg
1760、烙饼 Flapjack
1761、春菇烧麦 Steamed Shaomai Stuffed with Mushrooms
1762、翡翠烧麦 Steamed Vegetable Shaomai
1763、牛肉烧麦 Beef Shaomai (Steamed Dumplings Stuffed with Beef)
1764、烧麦 Shaomai (Steamed Pork Dumplings)
gwanja-twigimdeep-fried scallops贝柱の天ぷら 酥炸贝丁 酥炸干贝
gwangeo-gui grilled flatfishヒラメの塩焼き烤扁口鱼烤比目鱼
(English) (日本语) (简体) (繁体)
gwangeojjim steamed flatfishヒラメの蒸し物清蒸扁口鱼清蒸比目鱼
gwangeo-chobapflatfish sushiヒラメ寿司扁口鱼寿司 比目鱼寿司
gwangeohoeraw flatfish ヒラメの刺身 生扁口鱼片 生比目鱼片
gyojasang
traditional Korean meal with rice,
soup and side dishes
韩定食(食膳)
交子席
(庆典用传统大餐)
交子席
(传统韩式套餐)
gujeolpan platter of nine delicacies九折坂:宫廷料理 九折坂 九折坂
guksu-jeongol noodle hot pot手打ち麺入り寄せ锅 火锅面条细面火锅
gun-mandu fried dumplings扬げ饺子 煎饺子煎饺
gullak-jeongoloyster and baby octopus hot potカキとタコの辛味寄せ锅牡蛎章鱼火锅牡蛎章鱼火锅
gul-muchimseasoned oystersカキの和え物 凉拌牡蛎凉拌牡蛎
gulbapoyster riceカキ饭 牡蛎饭牡蛎饭
gul-bibimbap bibimbap with oystersカキ入りビビンパ 牡蛎拌饭 牡蛎拌饭
guljeonpan-fried oystersカキのチヂミ 牡蛎饼牡蛎煎饼
gul-jjamppongspicy noodle soup with oystersカキちゃんぽん 牡蛎辣汤面 牡蛎炒马面


(English) (日本语) (简体) (繁体)
guljjimsteamed oysters 蒸カキ清蒸牡蛎清蒸牡蛎
gul-tangsuyuksweet and sour oystersカキ酢豚 糖醋牡蛎糖醋牡蛎
gul-haemul-pajeonoyster and seafood pancakeカキのお好み焼き牡蛎海鲜葱饼牡蛎海鲜葱饼
gulhoeraw oysters生カキ 生牡蛎生牡蛎
gungjung-japchae
cold stir-fried potato noodles
and vegetables
春雨と野菜の炒め物
: 宫廷料理
宫廷杂烩宫廷韩式炒冬粉
giseumyeonnoodle soup in chicken broth鶏スープ细麺鸡丝面鸡丝面
gimbap rice rolled in laver韩国式のり巻き紫菜包饭海苔寿司
kimchikimchiキムチ 泡菜 泡菜
kimchi-mandu dumplings stuffed with kimchiキムチ饺子 泡菜饺子 泡菜饺子
kimchi-marihand-rolled kimchi sushiキムチ巻き 泡菜手卷 泡菜手卷
kimchi-bossamkimchi wraps with pork蒸し豚肉のキムチ白菜包み泡菜包肉 泡菜生菜包饭
kimchi-bokkeumbap fried rice with kimchiキムチチャーハン 辣白菜炒饭泡菜炒饭
kimchijeonkimchi pancakeキムチのチヂミ 泡菜饼泡菜煎饼
(English) (日本语) (简体) (繁体)
kimchi-jeongol kimchi hot potキムチ寄せ锅 泡菜锅泡菜火锅
kimchi-jeyuk-deopbap
rice topped with stir-fried kimchi
and pork
豚肉キムチ辛味丼泡菜猪肉盖饭泡菜猪肉盖饭
kimchi-jjigae kimchi stewキムチ锅 泡菜炖汤泡菜锅
kkakdugi diced radish kimchi角型の大根キムチ萝卜块泡菜 萝卜泡菜(块状)
kkanpunggifried chicken with hot pepper sauce
鶏扬げの辛味
ガーリック风味
干烹鸡乾烹鸡
kkanpung-saeufried shrimps with hot pepper sauceエビのガーリック风味干烹虾乾烹虾
kkanpung-wanggesal
fried king crab meat with hot pepper
sauce
カニ肉のガーリック风味干烹蟹肉 乾烹蟹肉
kkanpungnyukfried pork with hot pepper sauce豚肉のガーリック风味干烹肉 乾烹肉
kkaennipjeon pan-fried sesame leavesエゴマの叶のチヂミ苏子叶饼芝麻叶煎饼
kkori-gomtang ox-tail stew牛テールのスープ牛尾汤牛尾汤
kkorijjimsteamed ox-tails牛テールの蒸し煮炖牛尾 炖牛尾
kkochi-guigrilled kebob串焼き什锦串烧什锦串烧
kkochi-eomuk-udong
hot noodles with steamed fish
fillet kebob
カマボコうどん鱼丸串乌冬面 鱼板串乌龙面
(English) (日本语) (简体) (繁体)
kkomjangeo-bokkeumstir-fried spicy eelヌタウナギの辛味炒め 辣炒鳗鱼 辣味炒鳗鱼
kkongchi-guigrilled mackerelサンマの塩焼き烤秋刀鱼烤秋刀鱼
kkotge-maeuntangspicy blue crab stewワタリガニの辛味锅 辣味花蟹汤花蟹辣汤
kkotgejjim steamed blue crabワタリガニの蒸し物清蒸花蟹清蒸花蟹
( / )kkotgetang(dae /so)blue crab stew(large/small)ワタリガニ锅(大/小)花蟹汤(大/小) 花蟹汤(大/小)
kkotdeungsimrib eye steak霜降りロース 牛柳 霜降牛里脊
kkotdeungsim-steakrib eye steak 牛霜降りロースステーキ牛柳排 霜降牛里脊排


kkotdeungsim-steak-wa
daehap磨碎 grind 捣泥 mash
盐泡 pickle 细切 fritter
剁碎 mince, chop 手撕 shred
切片 slice 切丁 dice, cube

把菜肴放在热油里炒到半熟,以备再加作料烹熟 (stir-fry before stewing)。
USAGE: Food is stewed or boiled in a pot with water, on top of the fire. One eat all the contents of a pot of stewed food, while the water is poured away before one eats, for example, boiled potatoes. If an inner vessel is used, so that the water does not directly touch the food, the food is steamed. Simmering is very gentle slow boiling, and braising, which is used only of meat, means cooking slowly in a covered pot with a little fat and water. Frying means cooking on top of the fire in fat or oil. Cooking by direct heat (usually under the grill in a modern kitchen) is called grilling (American English called broiling), unless the direct heat is used on bread or bread-like foods that are already cooked, to make them hard and brown, when the word is toasting. To cook inside the oven is to bake, but a large piece of meat is said to be roasted whether it is cooked in the oven or, as often in former times, over a fire. One bastes a piece of meat while it is being roasted by pouring some of its own juice back over it from time to time, with a spoon. – From Longman Dictionary of Contemporary English
略微煮一下, 或加淀粉汁急火快炒(quick-fry)。
煨烂或用微火炖(stew, braise)。
菜炒熟后加芡粉拌和(braise)。
把肉、葱等用热油略炒, 再加作料和水煮(stir-fry over hot fire),或将菜肴放在沸水中略煮,取出后再用酱油、醋等作料来拌。
微火烘烤 ( bake, torrefy)。
利用蒸汽使密闭容器中的食物变熟(heat with vapor in airtight vessel)。





1. 氽 tǔn (注:人字旁;记:人浮于水上)
方言,漂浮:木头在水上~。
[方]用油炸。如:油氽花生米
2. 汆 cuān (注:入字旁;记:入水成汤)
汆是汤菜的主要做法,大部用于小形或经过加工成片、丝、条和制成丸子的原料。特点是汤多而清鲜,菜肴脆嫩。
汆法一:是先将汤水用旺火煮沸,再投料下锅,加以调味,不勾汁,水一开即起锅。这种开水下锅的做法适于羊肉、猪肝、腰片、鸡片、里脊片、鱼虾片等。而鸡、羊、猪的肉丸,则宜在落开的水下锅;鱼丸子宜在温水下锅。
汆法二:是先将料用沸水烫熟后捞出,放在盛器中,另将已调好味的、滚开的鲜汤,倒入盛器内一烫即成。这种汆法一般也称为汤泡或水泡。
有多种用法,一是保养水作,使其延长使用时间。如汆作,把锅放火上添入清水,放入笋片等原料,水开倒入盆内。二是用于汤菜,如汆里脊丝等。把锅放火上添入清水烧六七成热时,放入里脊丝,肉变色发白捞

出,对入清汤、作料即可食用。

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Unit Six

Cuisine Culture in Tourism





Activity One

Keys to Exercises

Exercise One: Paraphrase the following sentences in your own words, paying attention to the italicized parts.



1. People’s tastes vary greatly based on the different places they come from, the different climates they live in, the different tradition, wealth and personal preferences they have. But in spite of that, they have a common attitude and feeling toward a meal.

2. The most enjoyable food is the one that is eagerly waited for/looked forward to, talked about, savored, and after that, remarked upon.

3. These were the true depictions of life, where eating became one of the truest pleasures.

4. Nowadays, tourists in Beijing can taste Guangzhou cuisine at restaurants where cooks from various regions are employed.

5. Therefore, apart from preparing food, Chinese chefs should take other matters into consideration when they cook.

6. The cuisine of Shanghai is as refined and diversified as the city itself.

7. The country boasts a great variety of cuisines and more and more people can enjoy local dishes even if they don’t live in that area.

8. The cook must make his/her dishes appealing, with an ideal blending of the color and texture of the dishes.

9. In such provinces as Sichuan and Hunan, it took people many ages to create a cuisine that is characterized by a pungent and spicy taste.

10. The look of the dish

is as important as the taste it has. Even the rice is cooked to delight your eyes and your mouth.



Exercise Two: The words used in this introduction are striking. Read the following sentences from the introduction and explain what words or expressions strike you most and why.



1. obsession: preoccupation, strong liking; used to emphasize the degree of how the Chinese regard their cuisine; event: significant happening, something important; used to exaggerate the importance the Chinese attach on their meals.

2. A host of culinary exotica: a long array of unusually strange dishes; the word “host” is used to emphasize the whole array of the dishes; exotica is a noun for “exotic dishes”, used to arouse readers’ curiosity.

3. versatility: (1) many benefits for people’s health; (2) many ways of cooking; Due to the two layers of meanings, the word enables us to make more than one association; feature: here the noun “feature’ is used as a verb, meaning “becomes a special feature of the dish.”

4. atlas: By using the word, the author regards the different schools of cuisines in terms of the geographic conception, as if each school occupies a certain territory on a map.

5. typify: represent; serve as a typical example of; embody the essential characteristics of: a painting that typifies the artist's work代表那位画家作品的一幅画;embracing: include; This book embraces many subjects. 此书包括许多问题。

6. hallmark: a conspicuous feature or characteristic 标志, 显而易见的特点或特征

7. reveling in: enjoying in making/cooking soups and seafood; The word is used to indicate the degree of obsession with soup making and seafood cooking.

8. galaxy: originally the word means “any of numerous large-scale aggregates of stars, gas, and dust that constitute the universe, containing an average of 100 billion (10) solar masses and ranging in diameter from 1,500 to 300,000 light-years,” but here the word is used as a metaphor to simply mean “a large amount of”; searing: hot, same as “fiery”, “blistering”.

9. idiosyncratic: unusual, extraordinary; blister: a case of exaggeration, as if to say that the dishes are so hot that your tongue is burnt to form blebs

10. potpourri: from French “pot pourri (translated from Spanish olla podrida)”; by using this word, the author seems to show the exotic feature of the Chinese tea.



Exercise Three: Read the following sentences and turn them into Chinese, paying attention to the italicized words or phrases.



1. 广州人是天生的美食家。

2. 所有这些都是按照特殊的菜谱、由手工精制而成,颇受全球美食者的喜爱。

3. 在那家叫做“野味香”的饭店里,人们能看到笼子里和水缸里各种各样活的野味。

4. 厨师们当着顾客的面烹制他们点的任何稀奇古怪的菜肴。

5.

粤菜还因其荤菜而著名。

6. 这家饭店每天都挤满了食客,空位常常很难找到。

7. 这些菜样样都是粤菜中风味独特的美味佳肴。

8. 因此,称广州为“美食家的天堂”毫不夸张。



Exercise Four: Turn the following dishes into Chinese.



plain cooked chicken 白切鸡

braised rooster 烧鸡公
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roast suckling pig 烤乳猪

beef stir-fried in oyster sauce 蚝油爆牛肉

stuffed goose 酿鹅

crisp-skin roast chicken 脆皮烤鸡

prawn in crystal sauce 水晶对虾

braised terrapin with pig’s tripe 龟鳖烧猪肚

conch meat in oyster sauce 蚝油螺肉

shark’s fin braised in soy sauce 红烧鱼翅





Activity Two

Keys to Exercises

Exercise One: Read the following sentences and explain the italicized words or phrases.



1. be imbued with: be filled with; be rich in; lore: knowledge, accumulated facts, traditions, or beliefs

2. offset: counterbalance, fight off

3. impress upon: leave/give an impression of something

4. spare: not a great deal of, not plenty of, just enough

5. allow: take it for granted, suppose

6. take pride in: be proud of, find pleasure in; expertise: skills and know-how

7. an old-world quality: something traditional, time-honored

8. hallmark: characteristic, feature

9. surpass: do better than; take-out: takeaway

10. share a passion for: be equally enthusiastic about



Exercise Two: Paraphrase the following sentences in your own words.



1. Nowadays, more and more people begin to appreciate the well-balanced diet of Chinese cooking.

2. I took as my profession food stylist and recipe developer because of this lifetime immersion in this tradi

tion.

3. However, my brother and I didn’t pay enough attention to what our parents told us./ we listened to what our parents say, half believing and half doubting.

4. In any case, those foods are so indispensable in the American life we led outside our home that we have an intense desire for them.

5. It didn’t occur to me until recently that my family tradition of Cantonese cooking has gained my recognition.

6. The recipes I collected and developed show that I am well-informed of the know-hows of the Cantonese family-style cooking.

7. These facts have gradually come to the fore and led me to an understanding of the implicit meaning of life through my own cooking.

8. All the dishes were taken neither excessively nor inadequately, and they weren’t eaten to replace any medication.

9. We can find explanations for the faithful and age-long adherence to the ways certain dishes are concocted and made.

10. This wisdom is so deeply rooted in the mind of my family that it is difficult for them to put it into words.



Exercise Three: In this section, there are a list of cooking methods and ingredients for dishes. Read them and turn them into Chinese.


fry



ginger/garlic

生姜/大蒜


stir-fry



ginseng

人参


deep-fat fry



lotus seeds/root

莲子/莲藕


poach

水煮

dried mushrooms

干蘑菇


steam



soy sauce/vinegar

酱油


stew

炖、焖、煨

red dates

红枣


broil

烤、焙、炙

dong quai

冬菜


stuff

酿/填

angelica

当归


dip-boil



sesame oil

芝麻油


grill

烤、烧

lard

猪油


braise

炖、焖、煨

Chinese scallion

大葱


air-dry

风干

oyster sauce

蚝油


simmer



aniseed

八角


roast

烤(肉)

rice wine

米酒


steep

泡/腌

MSG

味精


slice

切片

dried fig

干果

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