Session 7-culinary art-supplumentary.pptVIP

Culinary Art Business Interpretation Translation of Dishes 1. Ingredients + cooking methods/seasoning 炒：sautéed, stir-fry 宫保鸡丁：sautéed chicken cubes with chili and peanuts=Kung Pao Chicken 炒辣子鸡丁： fried chicken cubes with chili 蚝油牛肉： sliced beef sautéed in oyster sauce 炸：fry 炸猪排：fried pork chop 蒸：steam, braise 清蒸鳜鱼：steamed Mandarin fish 灼：scald 白灼虾：scalded shrimps 炖：stew 糟溜鱼片：stewed fish slices in rice wine 烤：grill, roast, barbecue Cutting Methods 丝：shred 鸡丝：shredded chicken; 肉丝： shredded pork 片：slice 鱼片：sliced fish 丁：cube, dice 鸡丁：diced chicken, chicken cubes 末：mince 肉末：minced pork 去皮：peel