中国菜谱英文翻译
gwanja-twigimdeep-fried scallops贝柱の天ぷら 酥炸贝丁 酥炸干贝
gwangeo-gui grilled flatfishヒラメの塩焼き烤扁口鱼烤比目鱼
(English) (日本语) (简体) (繁体)
gwangeojjim steamed flatfishヒラメの蒸し物清蒸扁口鱼清蒸比目鱼
gwangeo-chobapflatfish sushiヒラメ寿司扁口鱼寿司 比目鱼寿司
gwangeohoeraw flatfish ヒラメの刺身 生扁口鱼片 生比目鱼片
gyojasang
traditional Korean meal with rice,
soup and side dishes
韩定食(食膳)
交子席
(庆典用传统大餐)
交子席
(传统韩式套餐)
gujeolpan platter of nine delicacies九折坂:宫廷料理 九折坂 九折坂
guksu-jeongol noodle hot pot手打ち麺入り寄せ锅 火锅面条细面火锅
gun-mandu fried dumplings扬げ饺子 煎饺子煎饺
gullak-jeongoloyster and baby octopus hot potカキとタコの辛味寄せ锅牡蛎章鱼火锅牡蛎章鱼火锅
gul-muchimseasoned oystersカキの和え物 凉拌牡蛎凉拌牡蛎
gulbapoyster riceカキ饭 牡蛎饭牡蛎饭
gul-bibimbap bibimbap with oystersカキ入りビビンパ 牡蛎拌饭 牡蛎拌饭
guljeonpan-fried oystersカキのチヂミ 牡蛎饼牡蛎煎饼
gul-jjamppongspicy noodle soup with oystersカキちゃんぽん 牡蛎辣汤面 牡蛎炒马面
(English) (日本语) (简体) (繁体)
guljjimsteamed oysters 蒸カキ清蒸牡蛎清蒸牡蛎
gul-tangsuyuksweet and sour oystersカキ酢豚 糖醋牡蛎糖醋牡蛎
gul-haemul-pajeonoyster and seafood pancakeカキのお好み焼き牡蛎海鲜葱饼牡蛎海鲜葱饼
gulhoeraw oysters生カキ 生牡蛎生牡蛎
gungjung-japchae
cold stir-fried potato noodles
and vegetables
春雨と野菜の炒め物
: 宫廷料理
宫廷杂烩宫廷韩式炒冬粉
giseumyeonnoodle soup in chicken broth鶏スープ细麺鸡丝面鸡丝面
gimbap rice rolled in laver韩国式のり巻き紫菜包饭海苔寿司
kimchikimchiキムチ 泡菜 泡菜
kimchi-mandu dumplings stuffed with kimchiキムチ饺子 泡菜饺子 泡菜饺子
kimchi-marihand-rolled kimchi sushiキムチ巻き 泡菜手卷 泡菜手卷
kimchi-bossamkimchi wraps with pork蒸し豚肉のキムチ白菜包み泡菜包肉 泡菜生菜包饭
kimchi-bokkeumbap fried rice with kimchiキムチチャーハン 辣白菜炒饭泡菜炒饭
kimchijeonkimchi pancakeキムチのチヂミ 泡菜饼泡菜煎饼
(English) (日本语) (简体) (繁体)
kimchi-jeongol kimchi hot potキムチ寄せ锅 泡菜锅泡菜火锅
kimchi-jeyuk-deopbap
rice topped with stir-fried kimchi
and pork
豚肉キムチ辛味丼泡菜猪肉盖饭泡菜猪肉盖饭
kimchi-jjigae kimchi stewキムチ锅 泡菜炖汤泡菜锅
kkakdugi diced radish kimchi角型の大根キムチ萝卜块泡菜 萝卜泡菜(块状)
kkanpunggifried chicken with hot pepper sauce
鶏扬げの辛味
ガーリック风味
干烹鸡乾烹鸡
kkanpung-saeufried shrimps with hot pepper sauceエビのガーリック风味干烹虾乾烹虾
kkanpung-wanggesal
fr
ied king crab meat with hot pepper
sauce
カニ肉のガーリック风味干烹蟹肉 乾烹蟹肉
kkanpungnyukfried pork with hot pepper sauce豚肉のガーリック风味干烹肉 乾烹肉
kkaennipjeon pan-fried sesame leavesエゴマの叶のチヂミ苏子叶饼芝麻叶煎饼
kkori-gomtang ox-tail stew牛テールのスープ牛尾汤牛尾汤
kkorijjimsteamed ox-tails牛テールの蒸し煮炖牛尾 炖牛尾
kkochi-guigrilled kebob串焼き什锦串烧什锦串烧
kkochi-eomuk-udong
hot noodles with steamed fish
fillet kebob
カマボコうどん鱼丸串乌冬面 鱼板串乌龙面
(English) (日本语) (简体) (繁体)
kkomjangeo-bokkeumstir-fried spicy eelヌタウナギの辛味炒め 辣炒鳗鱼 辣味炒鳗鱼
kkongchi-guigrilled mackerelサンマの塩焼き烤秋刀鱼烤秋刀鱼
kkotge-maeuntangspicy blue crab stewワタリガニの辛味锅 辣味花蟹汤花蟹辣汤
kkotgejjim steamed blue crabワタリガニの蒸し物清蒸花蟹清蒸花蟹
( / )kkotgetang(dae /so)blue crab stew(large/small)ワタリガニ锅(大/小)花蟹汤(大/小) 花蟹汤(大/小)
kkotdeungsimrib eye steak霜降りロース 牛柳 霜降牛里脊
kkotdeungsim-steakrib eye steak 牛霜降りロースステーキ牛柳排 霜降牛里脊排
kkotdeungsim-steak-wa
daehap磨碎 grind 捣泥 mash
盐泡 pickle 细切 fritter
剁碎 mince, chop 手撕 shred
切片 slice 切丁 dice, cube
把菜肴放在热油里炒到半熟，以备再加作料烹熟 (stir-fry before stewing)。
USAGE: Food is stewed or boiled in a pot with water, on top of the fire. One eat all the contents of a pot of stewed food, while the water is poured away before one eats, for example, boiled potatoes. If an inner vessel is used, so that the water does not directly touch the food, the food is steamed. Simmering is very gentle slow boiling, and braising, which is used only of meat, means cooking slowly in a covered pot with a little fat and water. Frying means cooking on top of the fire in fat or oil. Cooking by direct heat (usually under the grill in a modern kitchen) is called grilling (American English called broiling), unless the direct heat is used on bread or bread-like foods that are already cooked, to make them hard and brown, when the word is toasting. To cook inside the oven is to bake, but a large piece of meat is said to be roasted whether it is cooked in the oven or, as often in former times, over a fire. One bastes a piece of meat while it is being roasted by pouring some of its own juice back over it from time to time, with a spoon. – From Longman Dictionary of Contemporary English
略微煮一下, 或加淀粉汁急火快炒（quick-fry）。
煨烂或用微火炖（stew, braise）。
菜炒熟后加芡粉拌和（braise）。
把肉、葱等用热油略炒, 再加作料和水煮（stir-fry over hot fire），或将菜肴放在沸水中略煮，取出后再用酱油、醋等作料来拌。
微火烘烤 ( bak
e, torrefy)。
利用蒸汽使密闭容器中的食物变熟（heat with vapor in airtight vessel）。
1. 氽 tǔn （注：人字旁；记：人浮于水上）
方言，漂浮：木头在水上～。
[方]用油炸。如:油氽花生米
2. 汆 cuān （注：入字旁；记：入水成汤）
汆是汤菜的主要做法，大部用于小形或经过加工成片、丝、条和制成丸子的原料。特点是汤多而清鲜，菜肴脆嫩。
汆法一：是先将汤水用旺火煮沸，再投料下锅，加以调味，不勾汁，水一开即起锅。这种开水下锅的做法适于羊肉、猪肝、腰片、鸡片、里脊片、鱼虾片等。而鸡、羊、猪的肉丸，则宜在落开的水下锅；鱼丸子宜在温水下锅。
汆法二：是先将料用沸水烫熟后捞出，放在盛器中，另将已调好味的、滚开的鲜汤，倒入盛器内一烫即成。这种汆法一般也称为汤泡或水泡。
有多种用法，一是保养水作，使其延长使用时间。如汆作，把锅放火上添入清水，放入笋片等原料，水开倒入盆内。二是用于汤菜，如汆里脊丝等。把锅放火上添入清水烧六七成热时，放入里脊丝，肉变色发白捞出，对入清汤、作料即可食用。
您查询的关键词是：氽scald 。如果打开速度慢，可以尝试快速版；如果想保存快照，可以添加到搜藏；如果想更新或删除快照，可以投诉快照。
(百度和网页https://www.360docs.net/doc/31828213.html,/littlefish816/blog/static/5845649420093812839746/的作者无关，不对其内容负责。百度快照谨为网络故障时之索引，不代表被搜索网站的即时页面。)
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旅游英语 第六单元参考练习 2009-04-08 13:28:39| 分类： 旅游英语 | 标签： |字号大
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Unit Six
Cuisine Culture in Tourism
Activity One
Keys to Exercises
Exercise One: Paraphrase the following sentences in your own words, paying attention to the italicized parts.
1. Peop
le’s tastes vary greatly based on the different places they come from, the different climates they live in, the different tradition, wealth and personal preferences they have. But in spite of that, they have a common attitude and feeling toward a meal.
2. The most enjoyable food is the one that is eagerly waited for/looked forward to, talked about, savored, and after that, remarked upon.
3. These were the true depictions of life, where eating became one of the truest pleasures.
4. Nowadays, tourists in Beijing can taste Guangzhou cuisine at restaurants where cooks from various regions are employed.
5. Therefore, apart from preparing food, Chinese chefs should take other matters into consideration when they cook.
6. The cuisine of Shanghai is as refined and diversified as the city itself.
7. The country boasts a great variety of cuisines and more and more people can enjoy local dishes even if they don’t live in that area.
8. The cook must make his/her dishes appealing, with an ideal blending of the color and texture of the dishes.
9. In such provinces as Sichuan and Hunan, it took people many ages to create a cuisine that is characterized by a pungent and spicy taste.
10. The look of the dish is as important as the taste it has. Even the rice is cooked to delight your eyes and your mouth.
Exercise Two: The words used in this introduction are striking. Read the following sentences from the introduction and explain what words or expressions strike you most and why.
1. obsession: preoccupation, strong liking; used to emphasize the degree of how the Chinese regard their cuisine; event: significant happening, something important; used to exaggerate the importance the Chinese attach on their meals.
2. A host of culinary exotica: a long array of unusually strange dishes; the word “host” is used to emphasize the whole array of the dishes; exotica is a noun for “exotic dishes”, used to arouse readers’ curiosity.
3. versatility: (1) many benefits for people’s health; (2) many ways of cooking; Due to the two layers of meanings, the word enables us to make more than one association; feature: here the noun “feature’ is used as a verb, meaning “becomes a special feature of the dish.”
4. atlas: By using the word, the author regards the different schools of cuisines in terms of the geographic conception, as if each school occupies a certain territory on a map.
5. typify: represent; serve as a typical example of; embody the essential characteristics of: a painting that typifies the artist's work代表那位画家作品的一幅画；embracing: include; This book embraces many subjects. 此书包括许多问题。
6. hallmark: a conspicuous feature or characteristic 标志, 显而易见的特点或特征
7. reveling in: enjoying in making/cooking soups and seafood; The word is used to indicate the degree o
f obsession with soup making and seafood cooking.
8. galaxy: originally the word means “any of numerous large-scale aggregates of stars, gas, and dust that constitute the universe, containing an average of 100 billion (10) solar masses and ranging in diameter from 1,500 to 300,000 light-years,” but here the word is used as a metaphor to simply mean “a large amount of”; searing: hot, same as “fiery”, “blistering”.
9. idiosyncratic: unusual, extraordinary; blister: a case of exaggeration, as if to say that the dishes are so hot that your tongue is burnt to form blebs
10. potpourri: from French “pot pourri (translated from Spanish olla podrida)”; by using this word, the author seems to show the exotic feature of the Chinese tea.
Exercise Three: Read the following sentences and turn them into Chinese, paying attention to the italicized words or phrases.
1. 广州人是天生的美食家。
2. 所有这些都是按照特殊的菜谱、由手工精制而成，颇受全球美食者的喜爱。
3. 在那家叫做“野味香”的饭店里，人们能看到笼子里和水缸里各种各样活的野味。
4. 厨师们当着顾客的面烹制他们点的任何稀奇古怪的菜肴。
5. 粤菜还因其荤菜而著名。
6. 这家饭店每天都挤满了食客，空位常常很难找到。
7. 这些菜样样都是粤菜中风味独特的美味佳肴。
8. 因此，称广州为“美食家的天堂”毫不夸张。
Exercise Four: Turn the following dishes into Chinese.
plain cooked chicken 白切鸡
braised rooster 烧鸡公
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roast suckling pig 烤乳猪
beef stir-fried in oyster sauce 蚝油爆牛肉
stuffed goose 酿鹅
crisp-skin roast chicken 脆皮烤鸡
prawn in crystal sauce
水晶对虾
braised terrapin with pig’s tripe 龟鳖烧猪肚
conch meat in oyster sauce 蚝油螺肉
shark’s fin braised in soy sauce 红烧鱼翅
Activity Two
Keys to Exercises
Exercise One: Read the following sentences and explain the italicized words or phrases.
1. be imbued with: be filled with; be rich in; lore: knowledge, accumulated facts, traditions, or beliefs
2. offset: counterbalance, fight off
3. impress upon: leave/give an impression of something
4. spare: not a great deal of, not plenty of, just enough
5. allow: take it for granted, suppose
6. take pride in: be proud of, find pleasure in; expertise: skills and know-how
7. an old-world quality: something traditional, time-honored
8. hallmark: characteristic, feature
9. surpass: do better than; take-out: takeaway
10. share a passion for: be equally enthusiastic about
Exercise Two: Paraphrase the following sentences in your own words.
1. Nowadays, more and more people begin to appreciate the well-balanced diet of Chinese cooking.
2. I took as my profession food stylist and recipe developer because of this lifetime immersion in this tradition.
3. However, my brother and I didn’t pay enough attention to what our parents told us./ we listened to what our parents say, half believing and half doubting.
4. In any case, those foods are so indispensable in the American life we led outside our home that we have an intense desire for them.
5. It didn’t occur to me until recently that my family tradition of Cantonese cooking has gained my recognition.
6. The recipes I collected and developed show that I am well-informed of the know-hows of the Cantonese family-style cooking.
7. These facts have gradually come to the fore and led me to an understanding of the implicit meaning of life through my own cooking.
8. All the dishes were taken neither excessively nor inadequately, and they weren’t eaten to replace any medication.
9. We can find explanations for the faithful and age-long adherence to the ways certain dishes are concocted and made.
10. This wisdom is so deeply rooted in the mind of my family that it is difficult for them to put it into words.
Exercise Three: In this section, there are a list of cooking methods and ingredients for dishes. Read them and turn them into Chinese.
fry
煎
ginger/garlic
生姜/大蒜
stir-fry
炒
ginseng
人参
deep-fat fry
炸
lotus seeds/root
莲子/莲藕
poach
水煮
dried mushrooms
干蘑菇
steam
蒸
soy sauce/vinegar
酱油
stew
炖、焖、煨
red dates
红枣
broil
烤、焙、炙
dong quai
冬菜
stuff
酿/填
angelica
当归
dip-boil
汆
sesame oil
芝麻
油
grill
烤、烧
lard
猪油
braise
炖、焖、煨
Chinese scallion
大葱
air-dry
风干
oyster sauce
蚝油
simmer
煨
aniseed
八角
roast
烤（肉）
rice wine
米酒
steep
泡/腌
MSG
味精
slice
切片
dried fig
干果