Chinese Dishes (for reference).docVIP

Expressing Names of Chinese Dishes 常用表达 饮食文化 catering culture 四大菜系 four cuisines 川/鲁/扬州/粤菜 Sichuan/Shandong/Yangzhou/Cantonese Cuisine 中餐烹饪艺术 Chinese culinary art 天然配料 natural ingredient 烹饪方法 method of preparation 色、香、味 color, aroma and taste 装盘、摆放和图案 layout and design of dish 佐料的调配 the blending of seasonings 装盘上桌 lay out the food on the plate for table 主食 stable food 四道冷盘 four courses of cold dishes 热炒 hot dishes 外加汤和米饭 coupled with soup and steamed rice 观赏性大菜 whole-size showpiece dish 点心 pastry 公筷 serving/public chopsticks 饮食习惯 food style 民族餐馆 ethnic restaurant 丰盛的饭菜 solid diet 家乡特色菜 native specialty 食谱 recipe 餐前开胃点心 appetizer 主/正菜 entrée, main course 附菜 side dish 餐后甜点 dessert 小吃 snack, refreshments 山珍海味 delicacies from land and sea 最常见的中国特色食品 扬州炒饭 Yangchow Fried Rice 炒米粉 Fried Ground Rice Noodles 粥，稀饭 congee, rice gruel, porridge 小米粥 millet gruel 糯米粥 glutinous rice porridge 冷面，凉面 cold noodles 炸酱面 noodles with fried brown sauce 叉烧包 steamed bun filled with minced meat and shrimp 葱油饼 pan-fried cake with sesame seeds and green onion 油条 fried twisted stick 锅贴 pan-fried dumpling/ravioli 花卷 steamed twist roll 饺子 Chinese ravioli, dumpling 馒头 steamed bun, steamed bread 汤圆 glutinous rice dumpling in soup 小笼包 small steamed stuffed bun 粽子 rice dumpling wrapped in reed leaves