中国菜名英文翻译2.doc

一、常用词汇 以下列出常用烹饪方法的英译名，搞清各个词的含义，依实际情况选择使用是翻译的必备。一般烹饪方法均用作修饰语，故用其-ed形式。 煲 stewed 爆 quick-fried 炒 stir-fried，sauted 炖 stewed 烩 stewed 煎 fried, pan fried 卤 marinated 焖 braised 煨 simmered 熏 smoked 腌 pickled, preserved, salted 炸 deep fried 蒸 steamed 煮 boiled 白灼 scalding 捣烂 mashed 剁碎 minced 烘烤 toasted, baked 红烧 braised with soy sauce (in brown sauce) 麻辣 spicy and hot 磨碎 ground 切丁（块） diced/cubed 切柳 filleted 切片 sliced 切丝 shredded 去壳 shelled 去骨 boned 去皮 peeled 烧烤 roast(ed), barbecued 什锦 mixed, assorted 糖醋 sweet and sour 铁扒 broiled, grilled 五香 spiced, seasoned Red-Cooked Eggplant （红烧茄子）Ingredients: （材料）1 big eggplant, about 2 lbs. ，3 tbsps. vegetable oil 1 cold water 2 tbsps. soy sauce ? tsp. salt 4 cloves garlic, crushedDirections: （做法）1.Cut the eggplant lengthwise into 4 sections, then slice each section crosswise into a half inch slices. 2.Heat the oil in wok. 3.Put the eggplant slices in and fry on both sides for 2 minutes altogether. 4.Add garlic, water, soy sauce and salt. 5.Turn to low fire and cover the wok to cook for 15 minutes. Slightly Fried Dumpling with Pork 似乎是煎饺 Ingredients: 500 grams (1.1 lb) wheat flour 250 grams (0.55 lb) minced pork 5 grams (5/6 tsp) salt 5 grams (1 tsp) sugar 5 grams (1 1/4 tsp) MSG 10 grams (1 1/2 tsp) soy sauce 15 grams (1 tbsp) cooking wine 5 grams (1/6 oz) finely cut scallions 5 grams (1/6 oz) chopped ginger 150 grams (12 tbsp) cooking oil Directions: 1. Mix the minced pork well with the salt, sugar, MSG, soy sauce, cooking wine, scallions and ginger. Add 50 g (3 tbsp) of water and stir in one direction till you feel the sense of elasticity. 2. Mix the flour with 200 g (2/5 cup) of boiling water, make the dough into long and round shape and reduce to 40 pieces. Press and roll into wrappings each about 6 centimeters (2.4 inches) in diameter. Put in the filling, fold and wrap into crescent shapes. 3. Put the cooking oil into the frying pan, heat and when the oil is about 135-200oC (275-390oF), place the raw dumplings in. Heat for one minute, sprinkle 100 g (6 tbsp) of water and put on the pan cover. Use strong fire to heat five minutes. When the water disappears, the dumplings are ready. (It may take several repetitions to cook all the 40 dumplings because of the size of the pan.) Features: Beautiful to look at and delicious to eat. Taste: Salty and tasty. 西红柿炒鸡蛋英文菜谱:The tomato fries the egg Raw material: Egg 3,Tomato 150 grams,Vegetable oil 4 soupspoon,Salt, monosodium glutamate respectively right amount,Sugar 1 soupspoon. Manufacture process: After 1st, burns the tomato cleaning with the boiling water, goes to the skin, goes to the peduncle, the slice is ready to be used. 2nd, infiltrates the egg in the bowl, adds the salt, evenly is ready to be used with the chopsticks full whipping. 3rd, the wok puts the oil 3 soupspoon to burn the heat, puts in the egg in the pot to fry is ripely abundant is ready to be used. 4th, the surplus oil will burn the heat, will get down the tomato piece to stir-fry before stewing fries, puts the salt, the sugar fries the moment, will pour into the egg to turn fries several pots namely to become. When stirs fry system this vegetable, wants the strong fire to be intensive. Although this vegetable is the ordinariest simple dish, but fries quality may know. Is called the cooking technique now at last.西红柿炒蛋ingredients:1. 2 eggs 1/4 t. salt pinch of pepper 2. 3 tomotoes, cut in chunks 1/8 t. salt 1 c. water 2 t. ketchup 1 t. cornstarch chopped spring onion method: 1. Beat the eggs lightly. Add ingredient One. 2.Heat 1 tablespoon of oil in the wok. Stir-fry the egg in the oil until set and remove from wok. 3. Clean the wok. 4. Heat yet another tablespoon of oil, stir-fry the tomato chunks, add ingredient Two. When almost done, add the eggs and stir-fry quickly over high heat.Remove from heat. 5.Sprinkle with choppd spring onion. sweet sour chicken-Ingredients / 材料:300 g Chicken breast ? can Pineapple 40 g Bell pepper 3 pcs Dried chiles ? stalk Spring onion 4 g Minced garlic 20 g Egg Corn starch Fry oil Marinade: 10 g Corn starch 1 g Chicken powder 1 g Salt 10 g Egg 6 ml Jiafan rice wine Sauce: 10 ml White vinegar 20 g Ketchup 35 g Sugar 3 g Salt Pinch of white pepper powder 300克 鸡胸肉 1/2罐 菠萝 40克 青椒 3 干辣椒 1/2支 葱段 4克 蒜茸 20克 鸡蛋 适量玉米淀粉 适量菜油 腌料： 10克 玉米淀粉 1克 鸡精 1克 精盐 10克 鸡蛋 6毫升 加饭酒 调味： 10毫升 白醋 20克 番茄酱 35克 白糖 3克 精盐 1小撮 胡椒粉Method / 做法:Cut the chicken breast into slices. Mix with marinade for 20 minutes. Cut the bell pepper into pieces.In a sauce bowl, combine the ingredients for the sauce and set aside. Heat up a wok half filled with frying oil, dip the chicken slices into the egg, then coat with corn starch. Deep fry them until crispy and lightly golden in colour.Heat oil in skillet or wok to 180C/355F. Add in garlic, dried chiles and spring onion, stir until fragrant. Add in pineapple and bell pepper, pour in the prepared sauce and stir briefly. Add in fried chicken and stir to blend thoroughly.将鸡肉切厚片，放入腌料拌匀，腌制20分钟。将甜椒切成三角块。 把酱料先放到一个小碗里调好备用。入半锅油，烧热后，将鸡肉挂上蛋液，拍少许玉米淀粉。放到锅里炸至酥脆，颜色呈金黄色即可。锅中放油，将葱段、蒜茸、干椒爆香。再放入青椒与菠萝炒熟，放入调好的汁勾芡，再放入炸好的鸡肉翻炒完全均匀即可 Chicken Soup Tips and HintsAlthough its fairly difficult to ruin soup, here are some tips and hints to help you produce the most flavorful, satisfying result. ? Always begin with cold water, never warm or hot. ? When tasting to adjust flavors, use a stainless steel spoon, not a wooden or sterling silver spoon. Wood and silver disguise flavor on the tongue. ? A good soup really needs salt, preferably coarse salt. If you must avoid salt, know that the flavor will be greatly diminished. Adding no-salt or low-sodium broth concentrate will help. ? Dont turn your nose up at this: Chicken feet add not only robust flavor, but gelatinous body to the soup.You can find them at many Asian markets. Fresh chicken feet need to be scalded about five minutes so the skin and toenails can be removed before adding to the stockpot. Calf feet, veal knuckles and beef marrow bones achieve the same goal. Bones also leach nutritious calcium and minerals into the soup. ? If at all possible, do not use chicken that has been frozen. Freezing forces moisture from the tissues. When the bird is thawed, all that moisture ends up down the drain, leaving a dry and tasteless chicken. ? Unthawed frozen vegetables should not be added to the soup until the last 15 minutes of cooking time. ? Use tall, nonreactive stockpots for making soup. Fit the bird to the pot. The base should be just large enough to hold the bird and to cover it with a minimum of water. A pot of heavy construction distributes heat more evenly. ? To skim or not to skim? For clear soups, many recipes advocate skimming off the foamy solids that rise to the top as the soup cooks. However, there is not only flavor, but nutrition in those solids that will break down as the soup cooks. You can sieve the broth before adding vegetables. For a clearer broth, sift through cheesecloth. Or, you can skim. The choice is yours. ? Dont let the soup boil. It should simmer very gently or the meat will become tough and the broth cloudy. ? Dark meat has more flavor than white meat. If you are using chicken parts rather than a whole chicken, keep this in mind. Using only all white meat will result in a much less flavorful result. ? For those concerned about fat, make the soup in two stages. Cook the chicken with its aromatic vegetables and herbs on one day. Strain the meat and flavorings from the broth. Refrigerate the broth until the fat solidifies on top. Save the fat for other uses or discard. Continue with the soup. Do keep in mind that the majority of the flavor is in the fat. ? If you are planning ahead, cook the chicken with vegetables and herbs. Freeze the strained stock. If your planned future use includes chicken meat, freeze the meat in the stock to keep it from drying out. You can later thaw and add fresh vegetables, pasta or rice. ? For a richer broth, remove the chicken from the bones as soon as it is tender and refrigerate. Add the bones back to the soup and continue simmering until desired strength is achieved. Strain and proceed. ? Cool soup completely before freezing or refrigerating, preferably by placing the pot in a sink of ice and stirring. The pot should be uncovered while it is cooling. In the KitchenBasic chicken soup begins with a broth made by cooking the chicken with savory vegetables (such as onions, carrots, and celery) and herbs (usually sage, thyme, bay leaf and parsley). From the basic stock, you can vary your soup by adding your favorite vegetables, pasta or rice. Combinations for chicken soup are as limitless as your imagination. The chicken soup recipe collection covers a wide variety to give you an idea how versatile this family favorite can be, from classic chicken noodle soup to mulligatawny. Remember, turkey can be substituted for chicken in most recipes. Above all, the prime ingredient in chicken soup is love. Luckily, it is the one ingredient accessible to all in infinite quantities, and you cannot use too much of it. 中国八大菜系英文介绍China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since Chinas local dishes have their own typical characteristics, generally, Chinese food can be roughly divided into eight regional cuisines, which has been widely accepted around. Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine. Shandong CuisineConsisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallot and garlic are usually used as seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste.Shandong is the birthplace of many famous ancient scholars such as Confucious and Mencius. And much of Shandong cuisines history is as old as Confucious himself, making it the oldest existing major cuisine in China. But dont expect to gain more wisdom from a fortune cookie at a Shandong restaurant in the West since fortune cookies arent even indigenous to China.Shandong is a large peninsula surrounded by the sea to the East and the Yellow River meandering through the center. As a result, seafood is a major component of Shandong cuisine. Shandongs most famous dish is the Sweat and Sour Carp. A truly authentic Sweet and Sour Carp must come from the Yellow River. But with the current amount of pollution in the Yellow River, you would be better off if the carp was from elsewhere. Shandong dishes are mainly quick-fried, roasted, stir-fried or deep-fried. The dishes are mainly clear, fresh and fatty, perfect with Shandongs own famous beer, Qingdao Beer Sichuan CuisineSichuan Cuisine, known often in the West as Szechuan Cuisine, is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific of tastes, emphasizes on the use of chili. Pepper and prickly ash also never fail to accompany, producing typical exciting tastes. Besides, garlic, ginger and fermented soybean are also used in the cooking process. Wild vegetables and animals are usually chosen as ingredients, while frying, frying without oil, pickling and braising are applied as basic cooking techniques. It cannot be said that one who does not experience Sichuan food ever reaches China.If you eat Sichuan cuisine and find it too bland, then you are probably not eating authentic Sichuan cuisine. Chili peppers and prickly ash are used in many dishes, giving it a distinctively spicy taste, called ma in Chinese. It often leaves a slight numb sensation in the mouth. However, most peppers were brought to China from the Americas in the 18th century so you can thank global trade for much of Sichuan cuisines excellence. Sichuan hot pots are perhaps the most famous hotpots in the world, most notably the Yuan Yang （mandarin duck） Hotpot half spicy and half clear. Guangdong CuisineCantonese food originates from Guangdong, the southernmost province in China. The majority of overseas Chinese people are from Guangdong （Canton） so Cantonese is perhaps the most widely available Chinese regional cuisine outside of China.Cantonese are known to have an adventurous palate, able to eat many different kinds of meats and vegetables. In fact, people in Northern China often say that Cantonese people will eat anything that flies except airplanes, anything that moves on the ground except trains, and anything that moves in the water except boats. This statement is far from the truth, but Cantonese food is easily one of the most diverse and richest cuisines in China. Many vegetables originate from other parts of the world. It doesnt use much spice, bringing out the natural flavor of the vegetables and meats.Tasting clear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually chooses raptors and beasts to produce originative dishes. Its basic cooking techniques include roasting, stir-frying, sauteing, deep-frying, braising, stewing and steaming. Among them steaming and stir-frying are more commonly applied to preserve the natural flavor. Guangdong chefs also pay much attention to the artistic presentation of dishes. Fujian CuisineConsisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory. The most distinct features are their pickled taste. Jiangsu CuisineJiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of the Yangtze River. Aquatics as the main ingredients, it stresses the freshness of materials. Its carving techniques are delicate, of which the melon carving technique is especially well known. Cooking techniques consist of stewing, braising, roasting, simmering, etc. The flavor of Huaiyang Cuisine is light, fresh and sweet and with delicate elegance. Jiangsu cuisine is well known for its careful selection of ingredients, its meticulous preparation methodology, and its not-too-spicy, not-too-bland taste. Since the seasons vary in climate considerably in Jiangsu, the cuisine also varies throughout the year. If the flavor is strong, it isnt too heavy; if light, not too bland. Zhejiang CuisineComprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance. Hangzhou Cuisine is the most famous one among the three.Hunan cuisine Hunan cuisine consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. It characterizes itself by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division. Anhui CuisineAnhui C