中国菜名翻译问题分析创新.pptVIP

Introduction Eight Regional Cuisines Yue Lu Chuan(Sichuan) Hui(Anhui) Lu(Shangdong) Min(Fujiang) Su(Jiangsu,Huaiyang cuisine) Yue (Hong Kong and Guangdong) Xiang(Hunan) Zhe(Zhejiang) Cuisine Methods 炒fry、stir-fry 爆quick-fry 熘sauté 炸fry 烹cook、boil 煎simmer in water、fry in shallow oil 烧bake、heat、roast 焖braise，stew 炖stew 蒸steam 汆quick-boil 煮cook/boil/stew 烩braise 炝cook in soy，vinegar ，then quickly in hot oil 腌salt，pickle 拌stir and mix 烤bake，roast 卤stew in soy sauce 冻freeze 拔丝Crisp frying with syrup 蜜汁honeydew 熏bacon 卷roll up，curly 锅贴 pot sicker(这个翻译非常直接，锅就是锅，贴就是贴)