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 

八宝菜 eight-treasure pickles ( assorted walnut meats , asparagus , lettuce , almonds , cucumber and peanuts , etc . pickled in soy sauce ) 

八宝饭 eight-treasure rice pudding (glutinous rice steamed with preserved fruits , sweetened bean paste , lotus seeds , longan , etc.) 白斩鸡 tender boiled chicken (made by boiling a whole chicken in water and cutting into cubes , then dipping into seasonings ) 

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 

萨其马 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