美食翻译2.ppt

八大菜系 二十四种制作工艺 炒：fry; stir-fry 爆: quick-fry 熘: sauté 炸: fry in deep fat or oil 烹:cook 煎: fry in shallow oil; simmer 贴:paste 烧:bake 焖: braise 炖:stew 蒸:steam 汆: quick-boil Boil:煮 cook with meat:烩 cook in soy; vinegar:炝 salt; pickle:腌 stir and mix:拌 roast:烤 stew in soy sauce:卤 Freeze:冻 crisp frying with syrup:拔丝 honeydew:蜜汁 Bacon:熏 roll up:卷 Chinese Dietary Culture 谢谢观看！ 中国风中国风呀 民以食为天 舌尖上的 美食名称翻译 【拾贰组】 中國 China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwaterin