| 八寶菜 |
eight-treasure pickles (assorted walnut meats, asparagus, lettuce , almonds , cucumber and peanuts, etc. pickled in soy sauce ) |
| 八寶飯 |
eight-treasure rice pudding (glutinous rice steamed with preserved fruits, sweetened bean paste, lotus seeds, longan, etc.) |
| 白斬雞 |
tender boiled chicken (made by boiling a whole chicken in water and cutting into cubes , then dipping into seasonings) |
| 爆 |
quick-frying |
| 炒 |
stir-frying |
| 臭豆腐 |
odd-odour bean curb |
| 大/旺/武火 |
strong heat |
| 刀切，火候 |
Cutting and Slicing Techniques, Heat Control |
| 粉蒸肉 |
pork streamed with rice flour |
| 風(fēng)味小吃 |
local delicacy |
| 腐竹 |
rolls of dried bean milk cream |
| 烘 |
baking |
| 紅燒 |
braising (with soy sauce ) |
| 燴 |
stewing |
| 煎 |
pan-frying |
| 烤 |
roasting |
| 冷盤 |
hors d’oeuvres |
| 美食節(jié) |
gourmet festival |
| 磨碎 |
grinding |
| 南淡北咸，東甜西辣 |
the light southern cuisine , and the salty northern cuisine ;the sweet eastern cuisine , and the spicy western cuisine |
| 烹飪 |
Culinary Arts |
| 烹飪方法 |
Cooking Techniques |
| 切丁 |
dicing |
| 切柳 |
filleting |
| 切片 |
slicing |
| 切絲 |
shredding |
| 切碎 |
mincing |
| 切條 |
cutting to strips |
| 薩其馬 |
Manchu candied fritter cut in squares |
| 色，香，味俱全 |
perfect combination of color , aroma , taste and appearance |
| 涮羊肉 |
dip-boiled mutton slices |
| 四大菜系：山東菜，四川菜，粵菜，揚(yáng)州菜 |
four major Chinese cuisines: Shandong cuisine , Sichuan cuisine , Canton cuisine and Yangzhou cuisine |
| 煨 |
simmering |
| 小/微/文火 |
gentle heat |
| 熏 |
smoking |
| 羊肉串小攤 |
mutton barbecue stall |
| 炸 |
deep-frying |
| 蒸 |
steaming |
| 中餐烹飪 |
Chinese cuisine |
| 中火 |
medium heat |
| 煮 |
boiling |
