中国菜名英文翻译2

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2020年06月19日 23:40
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中国菜名英文翻译37真诚是美酒,年份越久越醇香浓烈;真诚是焰火,在高处绽放才愈显美丽;真诚是鲜花,送之于人,手有余香。一、常用词汇

以下列出常用烹饪方法的英译名,搞清各个词的含义,依实际情况选择使用是翻译的必备。一般烹饪方法均用作修饰语,故用其-ed形式。

煲 stewed
爆 quick-fried
炒 stir-fried,sautéed
炖 stewed
烩 stewed
煎 fried, pan fried
卤 marinated
焖 braised
煨 simmered
熏 smoked
腌 pickled, preserved, salted
炸 deep fried
蒸 steamed
煮 boiled
白灼 scalding
捣烂 mashed
剁碎 minced
烘烤 toasted, baked
红烧 braised with soy sauce (in brown sauce)
麻辣 spicy and hot
磨碎 ground
切丁(块) diced/cubed
切柳 filleted
切片 sliced
切丝 shredded
去壳 shelled
去骨 boned
去皮 peeled
烧烤 roast(ed), barbecued
什锦 mixed, assorted
糖醋 sweet and sour
铁扒 broiled, grilled
五香 spiced, seasoned

Red-Cooked Eggplant (红烧茄子)

Ingredients: (材料)
1 big eggplant, about 2 lbs. ,3 tbsps. vegetable oil
1 cold water
2 tbsps. soy sauce
? tsp. salt
4 cloves garlic, crushed

Directions: (做法)

the eggplant lengthwise into 4 sections, then slice each section crosswise into a half inch slices.
the oil in wok.
the eggplant slices in and fry on both sides for 2 minutes altogether.
garlic, water, soy sauce and salt.
to low fire and cover the wok to cook for 15 minutes.





Slightly Fried Dumpling with Pork 似乎是煎饺 Ingredients: 500 grams (1.1 lb) wheat flour 250 grams (0.55 lb) minced pork 5 grams (5/6 tsp) salt 5 grams (1 tsp) sugar 5 grams (1 1/4 tsp) MSG 10 grams (1 1/2 tsp) soy sauce 15 grams (1 tbsp) cooking wine 5 grams (1/6 oz) finely cut scallions 5 grams (1/6 oz) chopped ginger 150 grams (12 tbsp) cooking oil Directions: 1. Mix the minced pork well with the salt, sugar, MSG, soy sauce, cooking wine, scallions and ginger. Add 50 g (3 tbsp) of water and stir in one direction till you feel the sense of elasticity. 2. Mix the flour with 200 g (2/5 cup) of boiling water, make the dough into long and round shape and reduce to 40 pieces. Press and roll into wrappings each about 6 centimeters (2.4 inches) in diameter. Put in the filling, fold and wrap into crescent shapes. 3. Put the cooking oil into the frying pan, heat and when the oil is about 135-200oC (275-390oF), place the raw dumplings in. Heat for one minute, sprinkle 100 g (6 tbsp) of water and put on the pan cover. Use strong fire to heat five minutes. When the water disappears, the dumplings are ready. (It may take several repetitions to cook all the 40 dumplings because of the size of the pan.) Features: Beautiful to look at and delicious to eat. Taste: Salty and tasty.

西红柿炒鸡蛋英文菜谱:The tomato
fries the egg Raw material: Egg 3,Tomato 150 grams,Vegetable oil 4 soupspoon,Salt, monosodium glutamate respectively right amount,Sugar 1 soupspoon. Manufacture process: After 1st, burns the tomato cleaning with the boiling water, goes to the skin, goes to the peduncle, the slice is ready to be used. 2nd, infiltrates the egg in the bowl, adds the salt, evenly is ready to be used with the chopsticks full whipping. 3rd, the wok puts the oil 3 soupspoon to burn the heat, puts in the egg in the pot to fry is ripely abundant is ready to be used. 4th, the surplus oil will burn the heat, will get down the tomato piece to stir-fry before stewing fries, puts the salt, the sugar fries the moment, will pour into the egg to turn fries several pots namely to become. When stirs fry system this vegetable, wants the strong fire to be intensive. Although this vegetable is the ordinariest simple dish, but fries quality may know. Is called the cooking technique now at last.

西红柿炒蛋ingredients:1. 2 eggs 1/4 t. salt pinch of pepper 2. 3 tomotoes, cut in chunks 1/8 t. salt 1 c. water 2 t. ketchup 1 t. cornstarch chopped spring onion method: 1. Beat the eggs lightly. Add ingredient One. 1 tablespoon of oil in the wok. Stir-fry the egg in the oil until set and remove from wok. 3. Clean the wok. 4. Heat yet another tablespoon of oil, stir-fry the tomato chunks, add ingredient Two. When almost done, add the eggs and stir-fry quickly over high from heat. le with choppd spring onion. sweet sour chicken---------------Ingredients / 材料:300 g Chicken breast ? can Pineapple 40 g Bell pepper 3 pcs Dried chiles ? stalk Spring onion 4 g Minced garlic 20 g Egg Corn starch Fry oil Marinade: 10 g Corn starch 1 g Chicken powder 1 g Salt 10 g Egg 6 ml Jiafan rice wine Sauce: 10 ml White vinegar 20 g Ketchup 35 g Sugar 3 g Salt Pinch of white pepper powder 300克 鸡胸肉 1/2罐 菠萝 40克 青椒 3 干辣椒 1/2支 葱段 4克 蒜茸 20克 鸡蛋 适量玉米淀粉 适量菜油 腌料: 10克 玉米淀粉 1克 鸡精 1克 精盐 10克 鸡蛋 6毫升 加饭酒 调味: 10毫升 白醋 20克 番茄酱 35克 白糖 3克 精盐 1小撮 胡椒粉Method / 做法:Cut the chicken breast into slices. Mix with marinade for 20 minutes. Cut the bell pepper into a sauce bowl, combine the ingredients for the sauce and set aside. Heat up a wok half filled with frying oil, dip the chicken slices into the egg, then coat with corn starch. Deep fry them until crispy and lightly golden in oil in skillet or wok to 180C/355F. Add in garlic, dried chiles and spring onion, stir until fragrant. Add in pineapple and bell pepper, pour in the prepared sauce and stir briefly. Add in fried chicken and stir to blend thoroughly.将鸡肉切厚片,放入腌料拌匀,腌制20分钟。将甜椒切成三角块。 把酱料先放到一个小碗里调好备用。入半锅油,烧热后,将鸡肉挂上蛋液,拍少许玉米淀粉。放到锅里炸
taste of sweet, sour, salty and savory. The most distinct features are their "pickled taste".



Jiangsu Cuisine

Jiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of the Yangtze River. Aquatics as the main ingredients, it stresses the freshness of materials. Its carving techniques are delicate, of which the melon carving technique is especially well known. Cooking techniques consist of stewing, braising, roasting, simmering, etc. The flavor of Huaiyang Cuisine is light, fresh and sweet and with delicate elegance. Jiangsu cuisine is well known for its careful selection of ingredients, its meticulous preparation methodology, and its not-too-spicy, not-too-bland taste. Since the seasons vary in climate considerably in Jiangsu, the cuisine also varies throughout the year. If the flavor is strong, it isn't too heavy; if light, not too bland.



Zhejiang Cuisine

Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance. Hangzhou Cuisine is the most famous one among the three.

Hunan cuisine



Hunan cuisine consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. It characterizes itself by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division.



Anhui Cuisine

Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often hams will be added to improve taste and sugar candy added to gain

中国地域辽阔,民族众多,因此各种中国饮食口味不同,却都味美,令人垂涎。因为中国地方菜肴各具特色,总体来讲,中国饮食可以大致分为八大地方菜系,这种分类已被广为接受。当然,还有其他很多著名的地方菜系,例如北京菜和上海菜。



山东菜系

山东菜系,由济南菜系和胶东菜系组成,清淡,不油腻,以其香,鲜,酥,软而闻名。因为使用青葱和大蒜做为调料,山东菜系通常很辣。山东菜系注重汤品。清汤清澈新鲜,而油汤外观厚重,味道浓重。济南菜系擅长炸,烤,煎,炒,而胶东菜系则以其烹饪海鲜的鲜淡而闻名。

山东是许多著名学者的故乡,例如孔夫子和孟子。许多山东菜的历史和孔夫子一样悠久,使得山东菜系成为中国现存的最古老的主要菜系之一。但是不要期望在西方国家的山东菜馆里从签饼(中国餐馆的折叠形小饼,内藏有预测运气话语的纸条)获得更多的好运气,因为签饼在中国也不是本土的。

山东是个巨大的被向东流去的大海环绕的半岛,黄河曲折的流经其中部。因此海鲜是山东菜系的主要构成。山东最著名的菜肴是糖醋鲤鱼。正宗的糖醋鲤鱼必须打捞自黄河。但是因为现在黄河
的众多污染,其他地方的鲤鱼更好一些。山东菜主要是速炸,烧烤,炒或深炸。菜肴清新肥美,搭配山东本地的著名啤酒——青岛啤酒就完美了。



四川菜系

四川菜系,是世界上最著名的中国菜系之一。四川菜系以其香辣而闻名,味道多变,着重使用红辣椒,搭配使用青椒和prickly ash,产生出经典的刺激的味道。此外,大蒜,姜和豆豉也被应用于烹饪过程中。野菜和野禽常被选用为原料,油炸,无油炸,腌制和文火炖煮是基本的烹饪技术。没有品尝过四川菜的人不算来过中国。

如果你吃四川菜,发现它过于柔和,那么你可能吃的不是正宗的四川菜。红绿辣椒被用在许多菜肴中,带来特别的辣味,在中国文字里叫麻,通常会在口中留下麻木的感觉。然而,多数青椒是在18世纪从美国传入中国的,因此你应当为四川菜的精妙而感谢全球贸易。四川火锅也许是世界上最出名的火锅,尤其是半辣半清的鸳鸯火锅。



广东菜系

广东菜源自于中国最南部的省份广东省。大多数华侨来自广东,因此广东菜也许是国外最广泛的中国地方菜系。

广东人热衷于尝试用各种不同的肉类和蔬菜。事实上,中国北方人常说,广东人吃天上飞的,除了飞机;地上爬的,除了火车;水里游的,除了船儿。这一陈述很不属实,但是广东菜是各类丰富的中国菜系之一。使用很多来自世界其他地方的蔬菜,不大使用辣椒,而是带出蔬菜和肉类自身的风味。

广东菜系,味道清,淡,脆,鲜,为西方人所熟知,常用猛禽走兽来烹饪出有创意的菜肴。它的基础烹饪方法包括烤,炒,煸,深炸,烤,炖和蒸。其中蒸和炒最常用于保存天然风味。广东厨师也注重于菜肴的艺术感。



福建菜系

福建菜系由福州菜,泉州菜,厦门菜组成,以其精选的海鲜,漂亮的色泽,甜,酸,咸和香的味道而出名。最特别的是它的“卤味”。



江苏菜系

江苏菜,又叫淮阳菜,流行于在淮阳湖下流。以水产作为主要原料,注重原料的鲜味。其雕刻技术十分珍贵,其中瓜雕尤其著名。烹饪技术包括炖,烤,焙,煨等。淮阳菜的特色是淡,鲜,甜,雅。江苏菜系以其精选的原料,精细的准备,不辣不温的口感而出名。因为江苏气候变化很大,江苏菜系在一年之中也有变化。味道强而不重,淡而不温。



浙江菜系

浙江菜系由杭州菜,宁波菜,绍兴菜,组成,不油腻,以其菜肴的鲜,柔,滑,香而闻名。杭州菜是这三者中最出名的一个。



湖南菜系

湖南菜系由湘江地区,洞亭湖和湘西的地方菜肴组成。它以其极辣的味道为特色。红辣
椒,青辣椒和青葱在这一菜系中的必备品。



安徽菜系

安徽厨师注重于烹饪的温度,擅长煨炖。通常会加入火腿和方糖来改善菜肴的味道。

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