盤點四六級中國傳統文化烹飪詞彙

中國向來是民以食為天，見面問候第一句就是“你吃了嗎”，可見，飲食文化在中國傳統文化可是佔據了不小的分位的。下面，為大家盤點一下四六級中國傳統文化烹飪詞彙。

烹飪：Culinary Arts

美食節：gourmet festival

中餐烹飪：Chinese cuisine

色，香，味俱全：perfect combination of color , aroma , taste and appearance

四大菜系：山東菜，四川菜，粵菜，揚州菜：four major Chinese cuisines: Shandong cuisine, Sichuan cuisine, Canton cuisine and Yangzhou cuisine

南淡北鹹，東甜西辣：the light southern cuisine , and the salty northern cuisine the sweet eastern cuisine , and the spicy western cuisine

臭豆腐：odd-odour bean curb

粉蒸肉：pork streamed with rice flour

風味小吃：local delicacy

腐竹：rolls of dried bean milk cream

冷盤：hors d’oeuvres

沙琪瑪：Manchu candied fritter cut in squares

刀切，火候：Cutting and Slicing Techniques , Heat Control 切片：slicing

切條：cutting to strips

切絲：shredding

切柳：filleting

切丁：dicing

切碎：mincing

磨碎：grinding

大/旺/武火：strong heat

中火：medium heat

小/微/文火：gentle heat

烹飪方法：Cooking Techniques

煎：pan-frying

炒：stir-frying

爆：quick-frying

炸：deep-frying

燴：stewing

薰：smoking

煨：simmering

煮：boiling

烘：baking

烤：roasting

蒸：steaming

紅燒：braising (with soy sauce )

涮羊肉：dip-boiled mutton slices

羊肉串小攤：mutton barbecue stall