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大学英语翻译教程
1.7.5 第五类 食物及烹饪方法
第五类 食物及烹饪方法

中国菜,中餐:Chinese cuisine

烹饪技巧:cooking technique

煎:to fry

炒:to stir-fry

炸:to deep-fay

烩/焖/炖:to stew

蒸:to steam

煮:to boil

烘焙:to bake

烤:to roast

切条:to cut to strips

切丁:to dice

切碎:tomine

磨碎:to grind

饮食习惯:dietary habit

特色食品:special food

元宵:sweet sticky rice dumplings

年糕:rice cake

油条:deep-fried dough sticks

豆浆:soybeanmilk

馒头:steamed bun

包子:steamed stuffed bun

拉面:hand-stretched noodles

豆腐:tofu;bean curd

麻花:fried dough twist

皮蛋:100-year egg;century egg

蛋炒饭:fried rice with egg

火锅:hot pot

原料:ingredient

猪/牛肉丸:pork/beef ball

鸭肉:duck

蘑菇:mushroom

北京烤鸭:Beijing roast duck

素菜馆:vegetarian restaurant

白酒:Chinese liquor