中国菜名英文翻译2.docx

中国菜名英文翻译2.docx

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中国菜名英文翻译2

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,panfried

卤marinated

焖braised

煨simmered

熏smoked

腌pickled,preserved,salted

炸deepfried

蒸steamed

煮boiled

白灼scalding

捣烂mashed

剁碎minced

烘烤toasted,baked

红烧braisedwithsoysauce（inbrownsauce）

麻辣spicyandhot

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sweetandsour

铁扒broiled,grilled

五香spiced,seasoned

Red-CookedEggplant（红烧茄子）

Ingredients:

（材料）

1bigeggplant,about2lbs.，3tbsps.vegetableoil

1coldwater

2tbsps.soysauce

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tsp.salt

4clovesgarlic,crushed

Directions:

（做法）

1.Cuttheeggplantlengthwiseinto4sections,thensliceeachsectioncrosswiseintoahalfinchslices.

2.Heattheoilinwok.

3.Puttheeggplantslicesinandfryonbothsidesfor2minutesaltogether.

4.Addgarlic,water,soysauceandsalt.

5.Turntolowfireandcoverthewoktocookfor15minutes.

SlightlyFriedDumplingwithPork似乎是煎饺Ingredients:

500grams（1.1lb）wheatflour250grams（0.55lb）mincedpork5grams（5/6tsp）salt5grams（1tsp）sugar5grams（11/4tsp）MSG10grams（11/2tsp）soysauce15grams（1tbsp）cookingwine5grams（1/6oz）finelycutscallions5grams（1/6oz）choppedginger150grams（12tbsp）cookingoilDirections:

1.Mixthemincedporkwellwiththesalt,sugar,MSG,soysauce,cookingwine,scallionsandginger.Add50g（3tbsp）ofwaterandstirinonedirectiontillyoufeelthesenseofelasticity.2.Mixtheflourwith200g（2/5cup）ofboilingwater,makethedoughintolongandroundshapeandreduceto40pieces.Pressandrollintowrappingseachabout6centimeters（2.4inches）indiameter.Putinthefilling,foldandwrapintocrescentshapes.3.Putthecookingoilintothefryingpan,heatandwhentheoilisabout135-200oC（275-390oF）,placetherawdumplingsin.Heatforoneminute,sprinkle100g（6tbsp）ofwaterandputonthepancover.Usestrongfiretoheatfiveminutes.Whenthewaterdisappears,thedumplingsareready.（Itmaytakeseveralrepetitionstocookallthe40dumplingsbecauseofthesizeofthepan.）Features:

Beautifultolookatanddelicioustoeat.Taste:

Saltyandtasty.

西红柿炒鸡蛋英文菜谱:

ThetomatofriestheeggRawmaterial:

Egg3,Tomato150grams,Vegetableoil4soupspoon,Salt,monosodiumglutamaterespectivelyrightamount,Sugar1soupspoon.Manufactureprocess:

After1st,burnsthetomatocleaningwiththeboilingwater,goestotheskin,goestothepeduncle,thesliceisreadytobeused.2nd,infiltratestheegginthebowl,addsthesalt,evenlyisreadytobeusedwiththechopsticksfullwhipping.3rd,thewokputstheoil3soupspoontoburntheheat,putsintheegginthepottofryisripelyabundantisreadytobeused.4th,thesurplusoilwillburntheheat,willgetdownthetomatopiecetostir-frybeforestewingfries,putsthesalt,thesugarfriesthemoment,willpourintotheeggtoturnfriesseveralpotsnamelytobecome.Whenstirsfrysystemthisvegetable,wantsthestrongfiretobeintensive.Althoughthisvegetableistheordinariestsimpledish,butfriesqualitymayknow.Iscalledthecookingtechniquenowatlast.

西红柿炒蛋ingredients:

1.2eggs1/4t.saltpinchofpepper2.3tomotoes,cutinchunks1/8t.salt1c.water2t.ketchup1t.cornstarchchoppedspringonionmethod:

1.Beattheeggslightly.AddingredientOne.2.Heat1tablespoonofoilinthewok.Stir-frytheeggintheoiluntilsetandremovefromwok.3.Cleanthewok.4.Heatyetanothertablespoonofoil,stir-frythetomatochunks,addingredientTwo.Whenalmostdone,addtheeggsandstir-fryquicklyoverhighheat.Removefromheat.5.Sprinklewithchoppdspringonion.sweetsourchicken---------------Ingredients/材料:

300gChickenbreast?

canPineapple40gBellpepper3pcsDriedchiles?

stalkSpringonion4gMincedgarlic20gEggCornstarchFryoilMarinade:

10gCornstarch1gChickenpowder1gSalt10gEgg6mlJiafanricewineSauce:

10mlWhitevinegar20gKetchup35gSugar3gSaltPinchofwhitepepperpowder300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:

Cutthechickenbreastintoslices.Mixwithmarinadefor20minutes.Cutthebellpepperintopieces.Inasaucebowl,combinetheingredientsforthesauceandsetaside.Heatupawokhalffilledwithfryingoil,dipthechickenslicesintotheegg,thencoatwithcornstarch.Deepfrythemuntilcrispyandlightlygoldenincolour.Heatoilinskilletorwokto180C/355F.Addingarlic,driedchilesandspringonion,stiruntilfragrant.Addinpineappleandbellpepper,pourinthepreparedsauceandstirbriefly.Addinfriedchickenandstirtoblendthoroughly.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。

放到锅里炸至酥脆，颜色呈金黄色即可。

锅中放油，将葱段、蒜茸、干椒爆香。

再放入青椒与菠萝炒熟，放入调好的汁勾芡，再放入炸好的鸡肉翻炒完全均匀即可

ChickenSoupTipsandHints

Althoughit'sfairlydifficulttoruinsoup,herearesometipsandhintstohelpyouproducethemostflavorful,satisfyingresult.

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Alwaysbeginwithcoldwater,neverwarmorhot.

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Whentastingtoadjustflavors,useastainlesssteelspoon,notawoodenorsterlingsilverspoon.Woodandsilverdisguiseflavoronthetongue.

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Agoodsoupreallyneedssalt,preferablycoarsesalt.Ifyoumustavoidsalt,knowthattheflavorwillbegreatlydiminished.Addingno-saltorlow-sodiumbrothconcentratewillhelp.

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Don'tturnyournoseupatthis:

Chickenfeetaddnotonlyrobustflavor,butgelatinousbodytothesoup.

YoucanfindthematmanyAsianmarkets.Freshchickenfeetneedtobescaldedaboutfiveminutessotheskinandtoenailscanberemovedbeforeaddingtothestockpot.Calffeet,vealknucklesandbeefmarrowbonesachievethesamegoal.Bonesalsoleachnutritiouscalciumandmineralsintothesoup.

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Ifatallpossible,donotusechickenthathasbeenfrozen.Freezingforcesmoisturefromthetissues.Whenthebirdisthawed,allthatmoistureendsupdownthedrain,leavingadryandtastelesschicken.

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Unthawedfrozenvegetablesshouldnotbeaddedtothesoupuntilthelast15minutesofcookingtime.

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Usetall,nonreactivestockpotsformakingsoup.Fitthebirdtothepot.Thebaseshouldbejustlargeenoughtoholdthebirdandtocoveritwithaminimumofwater.Apotofheavyconstructiondistributesheatmoreevenly.

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Toskimornottoskim?

Forclearsoups,manyrecipesadvocateskimmingoffthefoamysolidsthatrisetothetopasthesoupcooks.However,thereisnotonlyflavor,butnutritioninthosesolidsthatwillbreakdownasthesoupcooks.Youcansievethebrothbeforeaddingvegetables.Foraclearerbroth,siftthroughcheesecloth.Or,youcanskim.Thechoiceisyours.

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Don'tletthesoupboil.Itshouldsimmerverygentlyorthemeatwillbecometoughandthebrothcloudy.

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Darkmeathasmoreflavorthanwhitemeat.Ifyouareusingchickenpartsratherthanawholechicken,keepthisinmind.Usingonlyallwhitemeatwillresultinamuchlessflavorfulresult.

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Forthoseconcernedaboutfat,makethesoupintwostages.Cookthechickenwithitsaromaticvegetablesandherbsononeday.Strainthemeatandflavoringsfromthebroth.Refrigeratethebrothuntilthefatsolidifiesontop.Savethefatforotherusesordiscard.Continuewiththesoup.Dokeepinmindthatthemajorityoftheflavorisinthefat.

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Ifyouareplanningahead,cookthechickenwithvegetablesandherbs.Freezethestrainedstock.Ifyourplannedfutureuseincludeschickenmeat,freezethemeatinthestocktokeepitfromdryingout.Youcanlaterthawandaddfreshvegetables,pastaorrice.

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Foraricherbroth,removethechickenfromthebonesassoonasitistenderandrefrigerate.Addthebonesbacktothesoupandcontinuesimmeringuntildesiredstrengthisachieved.Strainandproceed.

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Coolsoupcompletelybeforefreezingorrefrigerating,preferablybyplacingthepotinasinkoficeandstirring.Thepotshouldbeuncoveredwhileitiscooling.

IntheKitchen

Basicchickensoupbeginswithabrothmadebycookingthechickenwithsavoryvegetables（suchasonions,carrots,andcelery）andherbs（usuallysage,thyme,bayleafandparsley）.Fromthebasicstock,youcanvaryyoursoupbyaddingyourfavoritevegetables,pastaorrice.

Combinationsforchickensoupareaslimitlessasyourimagination.Thechickensouprecipecollectioncoversawidevarietytogiveyouanideahowversatilethisfamilyfavoritecanbe,fromclassicchickennoodlesouptomulligatawny.

Remember,turkeycanbesubstitutedforchickeninmostrecipes.

Aboveall,theprimeingredientinchickensoupislove.Luckily,itistheoneingredientaccessibletoallininfinitequantities,andyoucannotusetoomuchofit.

中国八大菜系英文介绍

Chinacoversalargeterritoryandhasmanynationalities,henceavarietyofChinesefoodwithdifferentbutfantasticandmouthwateringflavor.SinceChina'slocaldisheshavetheirowntypicalcharacteristics,generally,Chinesefoodcanberoughlydividedintoeightregionalcuisines,whichhasbeenwidelyacceptedaround.Certainly,therearemanyotherlocalcuisinesthatarefamous,suchasBeijingCuisineandShanghaiCuisine.

ShandongCuisine

ConsistingofJinancuisineandJiaodongcuisine,Shandongcuisine,clear,pureandnotgreasy,ischaracterizedbyitsemphasisonaroma,freshness,crispnessandtenderness.ShallotandgarlicareusuallyusedasseasoningssoShangdongdishestastespungentusually.SoupsaregivenmuchemphasisinShangdongdishes.Thinsou