中式烹饪英语学习cookingEnglish

1、Classic cuisine of Suzhou Suzhou is a paradise for gourmets, with hundreds of years of culinary experimentation. Suzhou cuisine is light in taste and sweeter than neighboring Yangzhous Huaiyang Cuisine. Each course is individually prepared and the emphasis is on the use of quality ingredients and at

2、tention to detail meaning the dishes are all unique in color, aroma, shape and taste.There are many signature dishes of Suzhou that make up a formal banquet Suzhou style and which are renowned throughout China. Squirrel-Shaped Mandarin Fish is the most famous, legendary both home and abroad. The Man

3、darin Fish is characterized by its lack of bones and the softness of its meat. The head of the fish, its mouth positioned wide open, and the tail bent upwards, gives the overall look of a squirrel. The fish is also cut into spikes resembling the fur. It is finished with shrimp, dried bamboo shoots a

4、nd a sweet-and-sour sauce and thus the Squirrel-shaped Mandarin Fish is complete in color, shape, and flavor. The second dish of a typical Suzhou banquet is Whitebait Soup. Whitebait, noted for its soft texture, appears on the Suzhou fish market every fall. This light, delicious soup is seasoned wit

5、h ham, bamboo slices, green vegetable leaves, and includes the whitebaits liver. Biluo Shelled Shrimps are named after Bi Luo Chun tea, arguably the finest green tea in all of China, which comes from Suzhou. This dish is prepared using the tea to flavor the shrimp, allowing for a unique taste. The f

6、ourth dish on any menu is Cracking Eel Paste, where rice field eels are broiled, stir-fried or quick-boiled. The cracking refers to the sound of the oil having been served immediately after cooking. Watermelon Chicken is a dish that is braised and then marinated by using the watermelon. This allows

7、a combination of both sweet and savory flavors. In addition to these formal banquet dishes, Suzhou also has food from Taihu Lake with a difference. With the Taihu Lake as a backdrop, you can experience what has come to be known as Taihu Boat Dishes. Taihu Boat Dishes first appeared in the Tang Dynas

8、ty, over 1,000 years ago, when rich officials and merchants held banquets on boats so they could enjoy the beautiful scenery while dining. Since 1994, Boat Dishes have become a well established tradition in Guangfu town on the eastern bank of the Taihu Lake. There are now 13 magnificent boat restaur

9、ants along the fishing harbor offering wide varieties of fresh seafood. Steamed White Fish and Water Shield Soup with Egg Flakes are some of the best known dishes. White fish is a specialty of the Taihu Lake, steamed with shredded ginger and red and green peppers, it is a wonderful dish in texture,

10、look, aroma and of course, taste. Water Shield Soup with Egg Flakes is just as popular, especially as it is a nutritious soup while still being extremely appetizing.Furthermore, Suzhou has various snacks, ideal for a tea or coffee break. They may not appear in large restaurants but you can still fin

11、d them in ordinary stands or shops. Dragon Head Sweet Potatoes with Sugar Juice, Gorgon Fruit with Osmanthus, Plum Blossom Cakes, and Boiled Lotus Roots with Osmanthus are the best of these unique treats.Sweet fillings are made of sugar, Walnuts, sesame, osmanthus&

12、#160;flowers, rosepetals, or jujube paste etc.  甜馅可以由糖，胡桃，芝麻，桂花，玫瑰花瓣，或者枣泥做成。Gorgon fruit芡实Baiyangdian waters crops and resources, the growth of the lotus root, caltrop,Gorgon Fruit, arrowhead and other 30 kinds

13、 of rare wild aquatic plants.   白洋淀内水生作物资源充足，生长着莲藕、菱角、芡实、慈姑等30多种珍贵野生水生作物。烹饪方法：cooking techniques火候：heat control小火/微火/文火：gentle heat大火/旺火/武火：strong heat中火：medium heat煎：pan-frying炒：stir-frying爆：quick-frying炸：deep-frying烩：stewing熏：smoking煨：simmering煮：boiling烘：baking烤：

14、roasting蒸：steaming红烧：braising (with soy sauce)中国菜常用的烹调方法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 (

15、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),重点记住基本的几个词汇就可以了：蒸煮炒炸煎常用调料：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

16、,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)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 fl

17、avor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中国特色菜：Aubergine(茄子)、DwarfBean(刀豆)、Chillies(辣椒)、Eddoes(小芋头)、Spinach(菠菜)、Beansprots(绿豆芽)、Springonions(葱)、Leeks(大葱)、Garlic(大蒜)

18、、Ginger(生姜)、Coriander(香菜)、Greenbean(绿豆)、RedBean(红豆)、Driedblackmushroom(冬菇)、Tigerlilybuds(金针菜)、Mu-er(木耳)、Cashewnuts(腰果)、Silknoodles(粉丝)、SeavegetableorSeaweed(海带)、Tofu(豆腐)、Driedfish(鱼干)。调料：Soysauce(酱油)、Vinger(醋)、Cornstarch(淀粉)、Sesameoil(麻油)、Oystersauce(蚝油)、Pepper(胡椒)、Redchillipowder(辣椒粉)、Sesamepaste(芝

19、麻酱)、Monosidumglutanate(味精)、Chineseredpepper(花椒)、Saltblackbean(豆鼓)、Staranise(八角)、Brownsugar(砂糖，专用于泡奶茶或咖啡)、darkBrownSugar(红糖)、Custersugar(白砂糖)、RockSugar(冰糖)。面食：Longrice(长米，较硬，煮前需先浸泡1个小时)、Puddingriceorshortrice(短米，较软)、Brownrice(糙米)、THAIFragrantrice(泰国香米)、Glutinousrice(糯米)、flou(面粉)、Wholemealflour(小麦面粉)、

20、Noodles(面条)、Instantnoodles(方便面)、Wantunskin(馄饨皮)。 FreshGradeBreast(鸡胸肉)、ChickenWings(鸡翅膀)、MincedSteak(碎肉)、SmokedBacon(熏肉)、PorkFillet(里脊肉)、SpareRibofPork(小排骨)、BlackPudding(黑香肠)、Hock(肘子)、StewingBeef(小块瘦肉)、RumpSteak(大块牛排)、TenderisedSteak(半成品牛排)、Cowhells(牛筋)。 在美国、加拿大以及北欧国家，海产品也是当地人饭桌上的主菜，下面是较符合东方人口味的海产品：

21、Prawn(虾)、PeeledPrawns(虾仁)、KingPrawns(大虾)、Shrimps(虾米)、Labster(龙虾)、Crab(螃蟹)、Crabstick(蟹肉条)、Squid(目鱼)、Dressedsquid(目鱼片)、Salmon(鲑鱼)、Cod(鳕鱼)、Plaice(比目鱼)、Carp(鲤鱼)、Oyster(牡蛎)。维生素对健康非常重要，因此蔬菜在留学生的一日三餐中必不可少：Potato(马铃薯)、Carrot(胡萝卜)、Mooli(白萝卜)、Onion(洋葱)、Celery(西芹)、WhiteCabbage(包心菜)、Cucumber(大黄瓜)、Tomato(蕃茄)、Swe

22、etcorn(玉米)、GreenPepper(青椒)、Redpepper(红辣椒)。Allspice- 香辣椒， 多香果，牙买加胡椒Anise (star anise)- 大茴香，八角，大料Aniseed - 大茴香子Basil - 罗勒，紫苏，九层塔Bay leaf- 香叶，月桂树叶Caper- 马槟榔Caraway - 藏茴香果，葛缕子，页蒿Cardamom - 小豆蔻Cayenne pepper- 辣椒，牛角椒Chive - 细香葱， 虾夷葱Cinnamon - 肉桂Clove- 丁香Coriander- 芫 荽 ，香菜， 胡芫Cumin- 孜然，小茴香，枯茗Dill - 莳萝Fenne

23、l- 茴香Fenugreek - 胡芦巴Hop- 忽布，啤酒花Horseradish- 山葵，辣根Laurel- 月桂Mint- 薄荷Mustard- 芥末Nutmeg- 肉豆蔻Oregano- 牛至Paprika- 红辣椒粉Parsley - 欧芹，洋芫荽 洋香菜Poppy seed - 罂粟种子Rosemary - 迷迭香Saffron - 藏红花，番红花Sage- 鼠尾草，洋苏草Tarragon- 龙 蒿， 蛇蒿， 菌陈蒿Thyme - 百里香，麝香草Turmeric - 姜黄vanilla - 香草，香子兰Wormwood - 苦艾，蒿 烹饪词汇烹饪：culinary

24、0;art美食节：gourmet festival色香味形俱权全 perfect combination of color, aroma, taste and appearance四大菜系：four major Chinese cuisines山东菜：Shandong cuisine川菜：Sichuan cuisine粤菜：Guangdong/Canton cuisine扬州菜：Yangzhou cuisine南淡北咸：the 

25、;light southern cuisine and the salty northern cuisine 或者the light flavor in the south, the salty flavor in the north.东甜西辣：the sweet eastern cuisine and the spicy western

26、 cuisine 或者 the sweet flavor in the east and the spicy flavor in the west白斩鸡：tender boiled chicken臭豆腐：odd-odour bean curd风味小吃：local delicacy快餐：snack火锅：hot pot价格低廉的餐馆：greasy spoon（美国俚语）结账、买单：

27、foot the bill家常便饭：potluck用于打包带走的食品袋：doggy bag（美国俚语）刀切火候词汇刀切：cutting and slicing techniques火候：heat control切片：slicing切条：cutting to strips切丝：shredding切柳：filleting切丁：dicing切碎：mincing磨碎：grinding大火/旺火/武火：strong heat中火：medium heat小火/微火/文火：gentle h

28、eat烹饪方法词汇烹饪方法：cooking techniques煎：pan-frying炒：stir-frying爆：quick-frying炸：deep-frying烩：stewing熏：smoking煨：simmering煮：boiling烘：baking烤：roasting蒸：steaming红烧：braising (with soy sauce)涮羊肉：dip-boiled mutton slices酒类词汇啤酒：beer洋酒：wine黄酒：yellow rice wine烈酒：spirit, (

29、strong) liquor白酒：white liquor红酒：red wine鸡尾酒：cocktail酒类：liquor/alcohol  CulinaryArts烹饪术 culinary烹饪的 cookery烹调法 cuisine菜色 boiled（用水）煮的 roasted烤的（如肉类） broiled烧烤 braisedwithsoysauce红烧的 shallow-fried煎的 deep-fried炒的 stir-fried炸的 stewed炖的 simmered文火炖的，煨的 scalded嫩煮的 toasted烤的（如面包）gr

30、illed铁扒烤的 baked烘的 braised焖，（用文火）炖 smoked熏的 basted在（烤肉）上溜油 cookeddone煮熟的 well-done熟透的 underdone半生不熟的 burnt烧焦了的 carved切好的 ground磨碎的 minced切成末的 mashed捣烂的 dried干的 iced冰镇的 frozen冰冻的 raw生的，未煮的fresh新鲜的 stale陈腐的，变坏了的；（酒）走了味的 broil,grill烧烤 roast烤 bake烘 shell剥,剥皮 boil煮 fry煎 deep-fry炸 steam蒸 peel削,削皮 slice切片 g

31、rate磨 beat打 knead和toss拌 mash捣,捣成泥 drain捞 chop切碎 shred切丝 dice切丁refrigerator-freezer, fridge-freezer 冰箱 fruit and vegetable juice extractor 果汁机 food processor 食品加工机 bottle cap opener 瓶盖启子 whistling kettle 鸣笛水壶 draining board 沥水板 dishwasher 洗碗机 microwave 微波炉 corkscrew 开塞钻 kettle 水壶 whistle 鸣笛 teapot 茶壶

32、 toaster 烤箱 cooker 灶 blender 搅拌机 pot 锅 stew pot 炖锅 cover, lid 锅盖 handle 锅耳 frying pan 煎锅 handle 锅把 pressure cooker 压力锅 pressure valve 压力阀 wok 炒勺 electric wok 电炒勺 ladle 勺 rolling pin 擀面杖 boil 煮 fry 煎鸡蛋 deep-fry 炸 steam 蒸 broil, grill 烧烤 roast 烤 bake 烘 shell 剥,剥皮 peel 削,削皮 slice 切片 chop 切碎 shred 切丝 di

33、ce 切丁 grate 磨 beat 打 knead 和 toss 拌 mash 捣,捣成泥 sift 筛 drain 捞   中式早點烧饼Clay oven rolls油条Fried bread stick韭菜盒Fried leek dumplings水饺Boiled dumplings蒸饺Steamed dumplings馒头Steamed buns割包Steamed sandwich饭团Rice and vegetable roll蛋饼Egg cakes皮蛋100-year egg咸鸭蛋Salted duck egg豆浆Soybean milk饭 类稀饭Rice po

34、rridge白饭Plain white rice油饭Glutinous oil rice糯米饭Glutinous rice卤肉饭Braised pork rice蛋炒饭Fried rice with egg地瓜粥Sweet potato congee面 类馄饨面Wonton & noodles刀削面Sliced noodles麻辣面Spicy hot noodles麻酱面Sesame paste noodles鴨肉面Duck with noodles鱔魚面Eel noodles乌龙面Seafood noodles榨菜肉丝面Pork , pickled mustard green noo

35、dles牡蛎细面Oyster thin noodles板条Flat noodles米粉Rice noodles炒米粉Fried rice noodles冬粉Green bean noodle汤 类鱼丸汤Fish ball soup貢丸汤Meat ball soup蛋花汤Egg & vegetable soup蛤蜊汤Clams soup牡蛎汤Oyster soup紫菜汤Seaweed soup酸辣汤Sweet & sour soup馄饨汤Wonton soup猪肠汤Pork intestine soup肉羹汤Pork thick soup鱿鱼汤Squid soup花枝羹Squid

36、 thick soup甜点爱玉Vegetarian gelatin糖葫芦Tomatoes on sticks长寿桃Longevity Peaches芝麻球Glutinous rice sesame balls麻花Hemp flowers双胞胎Horse hooves冰类绵绵冰Mein mein ice麦角冰Oatmeal ice地瓜冰Sweet potato ice紅豆牛奶冰Red bean with milk ice八宝冰Eight treasures ice豆花Tofu pudding果汁甘蔗汁Sugar cane juice酸梅汁Plum juice杨桃汁Star fruit juice

37、青草茶Herb juice点 心牡蛎煎Oyster omelet臭豆腐Stinky tofu (Smelly tofu)油豆腐Oily bean curd麻辣豆腐Spicy hot bean curd虾片Prawn cracker虾球Shrimp balls春卷Spring rolls蛋卷Chicken rolls碗糕Salty rice pudding筒仔米糕Rice tube pudding红豆糕Red bean cake绿豆糕Bean paste cake糯米糕Glutinous rice cakes萝卜糕Fried white radish patty芋头糕Taro cake肉圆Tai

38、wanese Meatballs水晶饺Pyramid dumplings肉丸Rice-meat dumplings豆干Dried tofu其 他当归鸭Angelica duck槟榔Betel nut火锅Hot pot 水果  almond杏仁 apple苹果 apple core苹果核 apple juice苹果汁 apple skin苹果皮 apricot杏子 apricot flesh杏肉 apricot pit杏核 areca nut槟榔子 banana香蕉 banana skin香蕉皮 bargain price廉价 beechnut山毛榉坚果 Beijing flowering crab海棠果 bitter苦的 bitterness苦味 bitter orange酸橙 blackberry黑莓 canned fruit罐头水果 carambola杨桃 cherry樱桃 cherry pit樱桃核 cherry pulp樱桃肉 chestnut栗子 Chine