1、中式烹饪英语学习cookingEnglish解读Classic cuisine of Suzhou Suzhou is a paradise for gourmets, with hundreds of years of culinary experimentation. Suzhou cuisine is light in taste and sweeter than neighboring Yangzhous Huaiyang Cuisine. Each course is individually prepared and the emphasis is on the use of qu
2、ality ingredients and attention to detail meaning the dishes are all unique in color, aroma, shape and taste.There are many signature dishes of Suzhou that make up a formal banquet Suzhou style and which are renowned throughout China. Squirrel-Shaped Mandarin Fish is the most famous, legendary both
3、home and abroad. The Mandarin Fish is characterized by its lack of bones and the softness of its meat. The head of the fish, its mouth positioned wide open, and the tail bent upwards, gives the overall look of a squirrel. The fish is also cut into spikes resembling the fur. It is finished with shrim
4、p, dried bamboo shoots and a sweet-and-sour sauce and thus the Squirrel-shaped Mandarin Fish is complete in color, shape, and flavor. The second dish of a typical Suzhou banquet is Whitebait Soup. Whitebait, noted for its soft texture, appears on the Suzhou fish market every fall. This light, delici
5、ous soup is seasoned with ham, bamboo slices, green vegetable leaves, and includes the whitebaits liver. Biluo Shelled Shrimps are named after Bi Luo Chun tea, arguably the finest green tea in all of China, which comes from Suzhou. This dish is prepared using the tea to flavor the shrimp, allowing f
6、or a unique taste. The fourth dish on any menu is Cracking Eel Paste, where rice field eels are broiled, stir-fried or quick-boiled. The cracking refers to the sound of the oil having been served immediately after cooking. Watermelon Chicken is a dish that is braised and then marinated by using the
7、watermelon. This allows a combination of both sweet and savory flavors. In addition to these formal banquet dishes, Suzhou also has food from Taihu Lake with a difference. With the Taihu Lake as a backdrop, you can experience what has come to be known as Taihu Boat Dishes. Taihu Boat Dishes first ap
8、peared in the Tang Dynasty, over 1,000 years ago, when rich officials and merchants held banquets on boats so they could enjoy the beautiful scenery while dining. Since 1994, Boat Dishes have become a well established tradition in Guangfu town on the eastern bank of the Taihu Lake. There are now 13
9、magnificent boat restaurants along the fishing harbor offering wide varieties of fresh seafood. Steamed White Fish and Water Shield Soup with Egg Flakes are some of the best known dishes. White fish is a specialty of the Taihu Lake, steamed with shredded ginger and red and green peppers, it is a won
10、derful dish in texture, look, aroma and of course, taste. Water Shield Soup with Egg Flakes is just as popular, especially as it is a nutritious soup while still being extremely appetizing.Furthermore, Suzhou has various snacks, ideal for a tea or coffee break. They may not appear in large restauran
11、ts but you can still find them in ordinary stands or shops. Dragon Head Sweet Potatoes with Sugar Juice, Gorgon Fruit with Osmanthus, Plum Blossom Cakes, and Boiled Lotus Roots with Osmanthus are the best of these unique treats.Sweetfillingsare madeofsugar,Walnuts,sesame,osmanthusflowers,rosepetals,
12、orjujube paste etc. 甜馅可以由糖，胡桃，芝麻，桂花，玫瑰花瓣，或者枣泥做成。Gorgon fruit芡实Baiyangdianwaterscropsandresources, thegrowthofthelotus root,caltrop,GorgonFruit,arrowheadand other30kinds ofrarewildaquaticplants. 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：cookingtechniques火候：heat control小火/微火/文火：gentle heat大火/旺火/武火
13、：strong heat中火：medium heat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)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)Stea
14、ming 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
15、炒炸煎常用调料：Pickly ash (花椒)Pepper salt (椒盐)Monosodium glutamate (简称M.S.G.)(味精)Chilli (辣椒)salt, oil, sugar, honey, soya sauce,oyster sauce, (tomato) ketchup, vinegar,cumin powder(孜然), mustard, M.S.G., chicken essence, 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
16、+主料+配料+风味蛋炒饭stir-fried rice with egg凉拌黄瓜 fresh cucumber with bean sauce; mixed fresh cucumber醋溜土豆 potato with vinegar flavor糖醋排骨fried spareribs with sweet and sour sauce红烧肉braised pork with soy sauce宫爆鸡丁stir-fried diced chicken with chili sauce and peanuts清蒸鱼steamed fish肉丝面noodles with slice pork中国特
17、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)、Co riander(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
18、(鱼干)。调料：Soysauce(酱油)、Vinger(醋)、Cornstarch(淀粉)、Sesameoil(麻油)、Oys tersauce(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
19、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)、Hoc
20、k(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
21、，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 (star anise)- 大茴香，八角，大料Aniseed - 大茴香子Basil - 罗勒，紫苏，九层塔Bay leaf- 香叶，月桂树叶Caper- 马槟榔Caraway - 藏茴香果，葛缕子，页蒿Card
22、amom - 小豆蔻Cayenne pepper- 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Poppy seed - 罂粟种子Rosemary - 迷迭香Saffron - 藏红花，
23、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：culinaryart美食节：gourmetfestival色香味形俱权全perfectcombinationofcolor,aroma,tasteandappearance四大菜系：fourmajorChinesecuisines山东菜：Shandongcuisine川菜：Sichuancuisine粤菜：Guangdong/Cantoncuisine扬州菜：Yangzhoucuisin
24、e南淡北咸：thelightsoutherncuisineandthesaltynortherncuisine或者thelightflavorinthesouth,thesaltyflavorinthenorth.东甜西辣：thesweeteasterncuisineandthespicywesterncuisine或者thesweetflavorintheeastandthespicyflavorinthewest白斩鸡：tenderboiledchicken臭豆腐：odd-odourbeancurd风味小吃：localdelicacy快餐：snack火锅：hotpot价格低廉的餐馆：gre
25、asyspoon（美国俚语）结账、买单：footthebill家常便饭：potluck用于打包带走的食品袋：doggybag（美国俚语）刀切火候词汇刀切：cuttingandslicingtechniques火候：heatcontrol切片：slicing切条：cuttingtostrips切丝：shredding切柳：filleting切丁：dicing切碎：mincing磨碎：grinding大火/旺火/武火：strongheat中火：mediumheat小火/微火/文火：gentleheat烹饪方法词汇烹饪方法：cookingtechniques煎：pan-frying炒：stir-fr
26、ying爆：quick-frying炸：deep-frying烩：stewing熏：smoking煨：simmering煮：boiling烘：baking烤：roasting蒸：steaming红烧：braising(withsoysauce)涮羊肉：dip-boiledmuttonslices酒类词汇啤酒：beer洋酒：wine黄酒：yellowricewine烈酒：spirit,(strong)liquor白酒：whiteliquor红酒：redwine鸡尾酒：cocktail酒类：liquor/alcoholCulinaryArts烹饪术 culinary烹饪的 cookery烹调法 c
27、uisine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 cookeddone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
28、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 fruit and vegetable juice extracto
29、r 果汁机 food processor 食品加工机 bottle cap opener 瓶盖启子 whistling kettle 鸣笛水壶 draining board 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 stew pot 炖锅 cover, lid 锅盖 handle 锅耳 frying pan 煎锅 handle 锅把 pressure cooker 压力锅 pressure valve 压力阀 wok 炒勺 electric wok 电炒勺 ladle 勺 rolling pin 擀面杖 boil 煮 fry 煎鸡蛋 deep-fry 炸 steam 蒸 broil, gril
