每日雅思词汇：烹饪词汇

　　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)

　　Stewing over medium, then high heat (烧)

　　boil(煮), roast/broil (烤), bake, smoke (熏), pickle (腌), barbecue (烧烤),

　　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+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