数千种中国菜名文翻译(最全版).docVIP

《中文菜单英文译法》 中国菜常用的烹调方法 Cutting techniques： Slicing 片 Strapping 条 Dicing 切丁 Mincing 磨 Cutting into chunks 块 Quick-fry over high heat 爆 Steaming in a container 隔水炖 Stewing over medium, then high heat 烧 Precooking and then stewing 烩 Crisp frying with syrup 拔丝 Quick boiling 焯 stir-fry 炒 , deep fry 炸 , shallow fry 煎 , steam 蒸 , stew/braise 炖，焖 , boil 煮 , roast/broil 烤 , bake, smoke 熏 , pickle 腌 , barbecue 烧烤 , 重点记住基本的几个词汇就可以了：蒸煮炒炸煎 常用调料： Pickly ash 花椒 Pepper salt 椒盐 Monosodium [,m?n??s??d??m] glutamate 简称M.S.G. 味精 Chilli 辣椒 salt, oil, sugar, honey, soya sauce,