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1、口译unit11culinaryculture饮食文化煲，闷，烫：braising;stewing;simmering/scalding泡/腌：picking/salting/marinating切丁/柳/片/条：dicing/cubing;filleting;shredding油条：fried bread stick刀削面：sliced noodles乌龙面：seafood noodles麻辣面：spicy hot noodles蛋炒饭：fried rice with egg蛋花汤：egg&vegetable soup紫菜汤：seaweed soup火锅：hot pot皮蛋：preserve
2、d egg咸鸭蛋：salted duck egg牡蛎汤：oyster soup调味品：seasoning原料：ingredients蚝油：oyster sauce鱼露：fish sauce芝麻酱：sesame paste芝麻油：sesame oil芥末粉：ground mustard咖喱粉：curry powder花椒：Chinese prickly ash速冻食品：instant frozen food高热量食品：high-calories food烘烤食品：bakery products谷类食品：cereal-based foods转基因食品：GM food(genetically mod
3、ified food)适时烹调：timing the cooking把握火候：controlling the heat佐料的调配：the blending of seasonings南淡北咸，东甜西辣：the light southern(Canton)cuisine,and the salty northern(Shangdong)cuisine;the sweet eastern(Yangzhou)cuisine,and the spicy western(Sichuan)cuisine.粤菜强调轻炒浅煮，选料似乎不受限制。Cantonese cuisine emphasizes ligh
4、t cooking with seemingly limitless range of ingredients川菜最大的特点是品种多，口味重，以麻辣著称。Sichuan food is famous for its numerous varieties of delicacies and strong flavors,and is best known for being spicy-hot.鲁菜注重选料，精于刀工，善于炊技。Shangdong dishes feature choice of ingredients/materials,adept technique in slicing and perfect cooking skills.此此课件下件下载可自行可自行编辑修改，修改，仅供参考！供参考！感感谢您的支持，我您的支持，我们努力做得更好！努力做得更好！谢谢