中式烹饪英语学习cookingEnglish解读.docx
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中式烹饪英语学习cookingEnglish解读.docx
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中式烹饪英语学习cookingEnglish解读
ClassiccuisineofSuzhou
Suzhouisaparadiseforgourmets,withhundredsofyearsofculinaryexperimentation.SuzhoucuisineislightintasteandsweeterthanneighboringYangzhou’sHuaiyangCuisine.Eachcourseisindividuallypreparedandtheemphasisisontheuseofqualityingredientsandattentiontodetailmeaningthedishesarealluniqueincolor,aroma,shapeandtaste.
TherearemanysignaturedishesofSuzhouthatmakeupaformalbanquetSuzhoustyleandwhicharerenownedthroughoutChina.Squirrel-ShapedMandarinFishisthemostfamous,legendarybothhomeandabroad.TheMandarinFishischaracterizedbyitslackofbonesandthesoftnessofitsmeat.Theheadofthefish,itsmouthpositionedwideopen,andthetailbentupwards,givestheoveralllookofasquirrel.Thefishisalsocutintospikesresemblingthefur.Itisfinishedwithshrimp,driedbambooshootsandasweet-and-soursauceandthustheSquirrel-shapedMandarinFishiscompleteincolor,shape,andflavor.
TheseconddishofatypicalSuzhoubanquetisWhitebaitSoup.Whitebait,notedforitssofttexture,appearsontheSuzhoufishmarketeveryfall.Thislight,delicioussoupisseasonedwithham,bambooslices,greenvegetableleaves,andincludesthewhitebait’sliver.
BiluoShelledShrimpsarenamedafterBiLuoChuntea,arguablythefinestgreenteainallofChina,whichcomesfromSuzhou.Thisdishispreparedusingtheteatoflavortheshrimp,allowingforauniquetaste.ThefourthdishonanymenuisCrackingEelPaste,wherericefieldeelsarebroiled,stir-friedorquick-boiled.Thecrackingreferstothesoundoftheoilhavingbeenservedimmediatelyaftercooking.WatermelonChickenisadishthatisbraisedandthenmarinatedbyusingthewatermelon.Thisallowsacombinationofbothsweetandsavoryflavors.
Inadditiontotheseformalbanquetdishes,SuzhoualsohasfoodfromTaihuLakewithadifference.WiththeTaihuLakeasabackdrop,youcanexperiencewhathascometobeknownasTaihuBoatDishes.TaihuBoatDishesfirstappearedintheTangDynasty,over1,000yearsago,whenrichofficialsandmerchantsheldbanquetsonboatssotheycouldenjoythebeautifulscenerywhiledining.Since1994,BoatDisheshavebecomeawellestablishedtraditioninGuangfutownontheeasternbankoftheTaihuLake.Therearenow13magnificentboatrestaurantsalongthefishingharborofferingwidevarietiesoffreshseafood.SteamedWhiteFishandWaterShieldSoupwithEggFlakesaresomeofthebestknowndishes.WhitefishisaspecialtyoftheTaihuLake,steamedwithshreddedgingerandredandgreenpeppers,itisawonderfuldishintexture,look,aromaandofcourse,taste.WaterShieldSoupwithEggFlakesisjustaspopular,especiallyasitisanutritioussoupwhilestillbeingextremelyappetizing.
Furthermore,Suzhouhasvarioussnacks,idealforateaorcoffeebreak.Theymaynotappearinlargerestaurantsbutyoucanstillfindtheminordinarystandsorshops.DragonHeadSweetPotatoeswithSugarJuice,GorgonFruitwithOsmanthus,PlumBlossomCakes,andBoiledLotusRootswithOsmanthusarethebestoftheseuniquetreats.
Sweet fillings aremade of sugar, Walnuts, sesame, osmanthus
flowers, rosepetals, or jujubepasteetc.
甜馅可以由糖,胡桃,芝麻,桂花,玫瑰花瓣,或者枣泥做成。
Gorgonfruit芡实
Baiyangdian waters crops and resources,the growth of the lotusroot, caltrop,Gorgon Fruit, arrowhead andother 30 kindsof rare wild aquatic plants.
白洋淀内水生作物资源充足,生长着莲藕、菱角、芡实、慈姑等30多种珍贵野生水生作物。
烹饪方法:
cooking techniques
火候:
heatcontrol
小火/微火/文火:
gentleheat
大火/旺火/武火:
strongheat
中火:
mediumheat
煎:
pan-frying
炒:
stir-frying
爆:
quick-frying
炸:
deep-frying
烩:
stewing
熏:
smoking
煨:
simmering
煮:
boiling
烘:
baking
烤:
roasting
蒸:
steaming
红烧:
braising (withsoysauce)
中国菜常用的烹调方法
Cuttingtechniques:
Slicing(片)
Strapping(条)
Dicing(切丁)
Mincing(磨)
Cuttingintochunks(块)
Quick-fryoverhighheat(爆)
Steaminginacontainer(隔水炖)
Stewingovermedium,thenhighheat(烧)
Precookingandthenstewing(烩)
Crispfryingwithsyrup(拔丝)
Quickboiling(焯)
stir-fry(炒),deepfry(炸),shallowfry(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:
Picklyash(花椒)
Peppersalt(椒盐)
Monosodiumglutamate(简称M.S.G.)(味精)
Chilli(辣椒)
salt,oil,sugar,honey,soyasauce,
oystersauce,(tomato)ketchup,vinegar,
cuminpowder(孜然),mustard,M.S.G.,chickenessence,pepper/chilli,ginger(姜),garlic(蒜),shallot(葱),leek(韭)
最后,给大家几道中国菜名翻译:
其实规则很简单,就是烹饪方法+主料+配料+风味
蛋炒饭stir-friedricewithegg
凉拌黄瓜freshcucumberwithbeansauce;mixedfreshcucumber
醋溜土豆potatowithvinegarflavor
糖醋排骨friedspareribswithsweetandsoursauce
红烧肉braisedporkwithsoysauce
宫爆鸡丁stir-frieddicedchickenwithchilisauceandpeanuts
清蒸鱼steamedfish
肉丝面noodleswithslicepork
中国特色菜:
Aubergine(茄子)、DwarfBean(刀豆)、Chillies(辣椒)、Eddoes(小芋头)、Spinach(菠菜)、Beansprots(绿豆芽)、Springonions(葱)、Leeks(大葱)、Garlic(大蒜)、Ginger(生姜)、Coriander(香菜)、Greenbean(绿豆)、RedBean(红豆)、Driedblackmushroom(冬菇)、Tigerlilybuds(金针菜)、Mu-er(木耳)、Cashewnuts(腰果)、Silknoodles(粉丝)、SeavegetableorSeaweed(海带)、Tofu(豆腐)、Driedfish(鱼干)。
调料:
Soysauce(酱油)、Vinger(醋)、Cornstarch(淀粉)、Sesameoil(麻油)、Oystersauce(蚝油)、Pepper(胡椒)、Redchillipowder(辣椒粉)、Sesamepaste(芝麻酱)、Monosidumglutanate(味精)、Chineseredpepper(花椒)、Saltblackbean(豆鼓)、Staranise(八角)、Brownsugar(砂糖,专用于泡奶茶或咖啡)、darkBrownSugar(红糖)、Custersugar(白砂糖)、RockSugar(冰糖)。
面食:
Longrice(长米,较硬,煮前需先浸泡1个小时)、Puddingriceorshortrice(短米,较软)、Brownrice(糙米)、THAIFragrantrice(泰国香米)、Glutinousrice(糯米)、flou(面粉)、Wholemealflour(小麦面粉)、Noodles(面条)、Instantnoodles(方便面)、Wantunskin(馄饨皮)。
FreshGradeBreast(鸡胸肉)、ChickenWings(鸡翅膀)、MincedSteak(碎肉)、SmokedBacon(熏肉)、PorkFillet(里脊肉)、SpareRibofPork(小排骨)、BlackPudding(黑香肠)、Hock(肘子)、StewingBeef(小块瘦肉)、RumpSteak(大块牛排)、TenderisedSteak(半成品牛排)、Cowhells(牛筋)。
在美国、加拿大以及北欧国家,海产品也是当地人饭桌上的主菜,下面是较符合东方人口味的海产品:
Prawn(虾)、PeeledPrawns(虾仁)、KingPrawns(大虾)、Shrimps(虾米)、Labster(龙虾)、Crab(螃蟹)、Crabstick(蟹肉条)、Squid(目鱼)、Dressedsquid(目鱼片)、Salmon(鲑鱼)、Cod(鳕鱼)、Plaice(比目鱼)、Carp(鲤鱼)、Oyster(牡蛎)。
维生素对健康非常重要,因此蔬菜在留学生的一日三餐中必不可少:
Potato(马铃薯)、Carrot(胡萝卜)、Mooli(白萝卜)、Onion(洋葱)、Celery(西芹)、WhiteCabbage(包心菜)、Cucumber(大黄瓜)、Tomato(蕃茄)、Sweetcorn(玉米)、GreenPepper(青椒)、Redpepper(红辣椒)。
Allspice---------------香辣椒,多香果,牙买加胡椒
Anise(staranise)-----大茴香,八角,大料
Aniseed---------------大茴香子
Basil-----------------罗勒,紫苏,九层塔
Bayleaf---------------香叶,月桂树叶
Caper------------------马槟榔
Caraway---------------藏茴香果,葛缕子,页蒿
Cardamom--------------小豆蔻
Cayennepepper---------辣椒,牛角椒
Chive-----------------细香葱,虾夷葱
Cinnamon--------------肉桂
Clove------------------丁香
Coriander--------------芫荽,香菜,胡芫
Cumin------------------孜然,小茴香,枯茗
Dill------------------莳萝
Fennel-----------------茴香
Fenugreek-------------胡芦巴
Hop--------------------忽布,啤酒花
Horseradish------------山葵,辣根
Laurel-----------------月桂
Mint-------------------薄荷
Mustard----------------芥末
Nutmeg-----------------肉豆蔻
Oregano----------------牛至
Paprika----------------红辣椒粉
Parsley---------------欧芹,洋芫荽洋香菜
Poppyseed------------罂粟种子
Rosemary--------------迷迭香
Saffron---------------藏红花,番红花
Sage-------------------鼠尾草,洋苏草
Tarragon---------------龙蒿,蛇蒿,菌陈蒿
Thyme-----------------百里香,麝香草
Turmeric--------------姜黄
vanilla---------------香草,香子兰
Wormwood--------------苦艾,蒿
烹饪词汇
烹饪:
culinary art
美食节:
gourmet festival
色香味形俱权全 perfect combination of color, aroma, taste and appearance
四大菜系:
four major Chinese cuisines
山东菜:
Shandong cuisine
川菜:
Sichuan cuisine
粤菜:
Guangdong/Canton cuisine
扬州菜:
Yangzhou cuisine
南淡北咸:
the light southern cuisine and the salty northern cuisine 或者the light flavor in the south, the salty flavor in the north.
东甜西辣:
the sweet eastern cuisine and the spicy western cuisine 或者 the sweet flavor in the east and the spicy flavor in the west
白斩鸡:
tender boiled chicken
臭豆腐:
odd-odour bean curd
风味小吃:
local delicacy
快餐:
snack
火锅:
hot pot
价格低廉的餐馆:
greasy spoon(美国俚语)
结账、买单:
foot the bill
家常便饭:
potluck
用于打包带走的食品袋:
doggy bag(美国俚语)
刀切火候词汇
刀切:
cutting and slicing techniques
火候:
heat control
切片:
slicing
切条:
cutting to strips
切丝:
shredding
切柳:
filleting
切丁:
dicing
切碎:
mincing
磨碎:
grinding
大火/旺火/武火:
strong heat
中火:
medium heat
小火/微火/文火:
gentle heat
烹饪方法词汇
烹饪方法:
cooking techniques
煎:
pan-frying
炒:
stir-frying
爆:
quick-frying
炸:
deep-frying
烩:
stewing
熏:
smoking
煨:
simmering
煮:
boiling
烘:
baking
烤:
roasting
蒸:
steaming
红烧:
braising (with soy sauce)
涮羊肉:
dip-boiled mutton slices
酒类词汇
啤酒:
beer
洋酒:
wine
黄酒:
yellow rice wine
烈酒:
spirit, (strong) liquor
白酒:
white liquor
红酒:
red wine
鸡尾酒:
cocktail
酒类:
liquor/alcohol
CulinaryArts烹饪术
culinary烹饪的
cookery烹调法
cuisine菜色
boiled(用水)煮的
roasted烤的(如肉类)
broiled烧烤
braisedwithsoysauce红烧的
shallow-fried煎的
deep-fried炒的
stir-fried炸的
stewed炖的
simmered文火炖的,煨的
scalded嫩煮的
toasted烤的(如面包)
grilled铁扒烤的
baked烘的
braised焖,(用文火)炖
smoked熏的
basted在(烤肉)上溜油
cooked[done]煮熟的
well-done熟透的
underdone半生不熟的
burnt烧焦了的
carved切好的
ground磨碎的
minced切成末的
mashed捣烂的
dried干的
iced冰镇的
frozen冰冻的
raw生的,未煮的
fresh新鲜的
stale陈腐的,变坏了的;(酒)走了味的
broil,grill烧烤
roast烤
bake烘
shell剥,剥皮
boil煮
fry煎
deep-fry炸
steam蒸
peel削,削皮
slice切片
grate磨
beat打
knead和
toss拌
mash捣,捣成泥
drain捞
chop切碎
shred切丝
dice切丁
refrigerator-freezer,fridge-freezer冰箱
fruitandvegetablejuiceextractor果汁机
foodprocessor食品加工机
bottlecapopener瓶盖启子
whistlingkettle鸣笛水壶
drainingboard沥水板
dishwasher洗碗机
microwave微波炉
corkscrew开塞钻
kettle水壶
whistle鸣笛
teapot茶壶
toaster烤箱
cooker灶
blender搅拌机
pot锅
stewpot炖锅
cover,lid锅盖
handle锅耳
fryingpan煎锅
handle锅把
pressurecooker压力锅
pressurevalve压力阀
wok炒勺
electricwok电炒勺
ladle勺
rollingpin擀面杖
boil煮
fry煎鸡蛋
deep-fry炸
steam蒸
broil,gril
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