中國(guó)菜常用的烹調(diào)方法
Cutting techniques：
Slicing(片)
Strapping (條)
Dicing (切丁)
Mincing (磨)
Cutting into chunks (塊)
Quick-fry over high heat (爆)
Steaming in a container (隔水燉)
Stewing over medium, then high heat (燒)
Precooking and then stewing (燴)
Crisp frying with syrup (拔絲)
Quick boiling (焯)
stir-fry (炒), deep fry (炸), shallow fry(煎), steam (蒸), stew/braise (燉，燜),
boil(煮), roast/broil (烤), bake, smoke (熏), pickle (腌), barbecue (燒烤),
重點(diǎn)記住基本的幾個(gè)詞匯就可以了：蒸煮炒炸煎
常用調(diào)料：
Pickly ash (花椒)
Pepper salt (椒鹽)
Monosodium glutamate (簡(jiǎn)稱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 (蔥), leek (韭)
最后，給大家?guī)椎乐袊?guó)菜名翻譯：其實(shí)規(guī)則很簡(jiǎn)單，就是烹飪方法+主料+配料+風(fēng)味
蛋炒飯stir-fried rice with egg
涼拌黃瓜 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
紅燒肉braised pork with soy sauce
宮爆雞丁stir-fried diced chicken with chili sauce and peanuts
清蒸魚steamed fish
肉絲面noodles with slice pork