高级口译笔记:饮食文化(Catering Culture)发表时间：2020-08-06 10:09 VOCABLULARY 烹调术 cookery 色、香、味 color， aroma and taste 佐料 seasoning 刀功 slicing technique 清炒 plain-frying 煸 stir-frying 爆 quick-frying 炸 deep-frying 煎 pan-frying 焙 roasting 清蒸 steaming 氽 quick-boiling 熏 smoking 腌 salting 食谱 recipe 回锅肉 twice-cooked pork slices in brown sauce 炸猪排 fried pork chop 北京烤鸭 roast Beijing duck 什锦炒蔬 stir-fried mixed vegetables 酸辣汤 hot and sour soup 鸡茸蘑菇汤 cream of mushroom with chicken 主食 staple food 馒头 steamed bread 米饭 steamed rice 扬州炒饭 Yangchow fried rice 冷面 cold noodle 炒米粉 fried ground rice noodles 炸酱面 noodles with fried brown sauce paste 油条 fried twisted stick 锅贴 pan-fried dumping 花卷 steamed twisted roll 小笼包子 steamed meat dumpling 粽子 rice dumpling wrapped in reed leaves
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