口译unit11 culinary culture 饮食文化.ppt

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1、Unit11CulinaryCultureJulian炒：sauteing清炒：plain-frying煎：frying清蒸：steaming红烧：braisingwithsoysauce煲，闷，烫：braising;stewing;simmering/scalding泡/腌：picking/salting/marinating切丁/柳/片/条：dicing/cubing;filleting;shredding油条：friedbreadstick刀削面：slicednoodles乌龙面：seafoodnoodles麻辣面：s

2、picyhotnoodles蛋炒饭：friedricewithegg蛋花汤：egg&vegetablesoup紫菜汤：seaweedsoup火锅：hotpot皮蛋：preservedegg咸鸭蛋：saltedduckegg牡蛎汤：oystersoup调味品：seasoning原料：ingredients蚝油：oystersauce鱼露：fishsauce芝麻酱：sesamepaste芝麻油：sesameoil芥末粉：groundmustard咖喱粉：currypowder花椒：Chinesepricklyash速冻食品：in

3、stantfrozenfood高热量食品：high-caloriesfood烘烤食品：bakeryproducts谷类食品：cereal-basedfoods转基因食品：GMfood(geneticallymodifiedfood)适时烹调：timingthecooking把握火候：controllingtheheat佐料的调配：theblendingofseasonings南淡北咸，东甜西辣：thelightsouthern(Canton)cuisine,andthesaltynorthern(Shangdong)cuis

4、ine;thesweeteastern(Yangzhou)cuisine,andthespicywestern(Sichuan)cuisine.粤菜强调轻炒浅煮，选料似乎不受限制。Cantonesecuisineemphasizeslightcookingwithseeminglylimitlessrangeofingredients川菜最大的特点是品种多，口味重，以麻辣著称。Sichuanfoodisfamousforitsnumerousvarietiesofdelicaciesandstrongflavors,andi

5、sbestknownforbeingspicy-hot.鲁菜注重选料，精于刀工，善于炊技。Shangdongdishesfeaturechoiceofingredients/materials,adepttechniqueinslicingandperfectcookingskills.