生活詞匯：烹飪相關(guān).

　　中國(guó)菜常用的烹調(diào)方法

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　　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),

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　　重點(diǎn)記住基本的幾個(gè)詞匯就可以了：蒸煮炒炸煎

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　　常用調(diào)料：

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　　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)

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　　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

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　　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(yú)steamed fish

　　肉絲面noodles with slice pork