盘点四六级中国传统文化烹饪词汇

中国向来是民以食为天，见面问候第一句就是“你吃了吗”，可见，饮食文化在中国传统文化可是占据了不小的分位的。下面，为大家盘点一下四六级中国传统文化烹饪词汇。

烹饪：Culinary Arts

美食节：gourmet festival

中餐烹饪：Chinese cuisine

色，香，味俱全：perfect combination of color , aroma , taste and appearance

四大菜系：山东菜，四川菜，粤菜，扬州菜：four major Chinese cuisines: Shandong cuisine, Sichuan cuisine, Canton cuisine and Yangzhou cuisine

南淡北咸，东甜西辣：the light southern cuisine , and the salty northern cuisine the sweet eastern cuisine , and the spicy western cuisine

臭豆腐：odd-odour bean curb

粉蒸肉：pork streamed with rice flour

风味小吃：local delicacy

腐竹：rolls of dried bean milk cream

冷盘：hors d’oeuvres

沙琪玛：Manchu candied fritter cut in squares

刀切，火候：Cutting and Slicing Techniques , Heat Control 切片：slicing

切条：cutting to strips

切丝：shredding

切柳：filleting

切丁：dicing

切碎：mincing

磨碎：grinding

大/旺/武火：strong heat

中火：medium heat

小/微/文火：gentle heat

烹饪方法：Cooking Techniques

煎：pan-frying

炒：stir-frying

爆：quick-frying

炸：deep-frying

烩：stewing

熏：smoking

煨：simmering

煮：boiling

烘：baking

烤：roasting

蒸：steaming

红烧：braising (with soy sauce )

涮羊肉：dip-boiled mutton slices

羊肉串小摊：mutton barbecue stall