烹饪英语

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

1 介绍菜肴的烹法和主料

公式：烹法+主料

烤乳猪roast suckling pig

炒鳝片stir-fried eel slices

2 介绍菜肴烹法，主料和味汁

公式：烹法+主料+味汁

红烧牛肉braised beef with brown sauce

鱼香肉丝fried shredded pork with sweet and sour sauce

三以人名或地名开头的翻译方法

1 介绍菜肴的创始人（发源地）和主料

公式：人名+主料

麻辣豆腐Ma Po bean-curd

四川水饺Sichuan boiled dumpling

北京烤鸭roast Beijing Duck