烹調(diào)pēnɡ tiáoCooking白灼 [bái zhuó] scalding
半生熟的 [bàn shēnɡ shú de] medium (medium cooked; meat still pink)
剝 [bāo] peel; pare
煲 [bāo] simmer
煲爛 [bāo làn] boil tender
薄片 [báo piàn] chip
保久冰盒 [bǎo jiǔ bīnɡ hé] ice chest
暴食 [bào shí] gluttony
爆 [bào] sauteing
焙 [bèi] dry over a fire
不帶甜味的 [bú dài tián wèi de] dry
不熟的 [bù shú de] rare (slightly cooked; blood present)
不太熟 [bú tài shú] underdone
材料 [cái liào] ingredients
菜場(chǎng) [cài chǎnɡ] market
殘羹殘?jiān)?[cán ɡēnɡ cán zhā] hog slop; remains
饞嘴 [chán zuǐ] greediness
嘗 [chánɡ] taste
炒 [chǎo] stir-fry; stir-frying
陳 [chén] stale; tainted
陳腐 [chén fǔ] stale; tainted
成熟 [chénɡ shú] ripe
吃 [chī] eat
臭 [chòu] stinking; smelly
啜飲 [chuò yǐn] sip
蔥花 [cōnɡ huā] chopped scallion pieces
粗 [cū] rough
脆 [cuì] crisp
淡而無(wú)味 [dàn ér wú wèi] flat; insipid
調(diào)味 [tiáo wèi] seasoning
調(diào)味汁 [tiáo wèi zhī] dressing; starchy sauce
丁 [dīnɡ] dice (the die-like cube shape of food as in chicken pieces)
凍 [dònɡ] frozen
燉 [dùn] stewing
剁 [duò] chop; cut; carve
剁肉 [duò ròu] cut meat
剁碎 [duò suì] mincing
發(fā)霉 [fā méi] mildew; get moldy
反胃 [fǎn wèi] nausea
肥 [féi] rich; fat
封蓋 [fēnɡ ɡài] sealing
腐臭 [fǔ chòu] nauseous smell
腐爛 [fǔ làn] rot
馥郁食品 [fù yù shí pǐn] rich food
干的 [ɡān de] dry
干燒 [ɡān shāo] pan-broil
剛出籠 [ɡānɡ chū lónɡ] piping hot; hot from the oven
勾芡 [ɡōu qiàn] pouring starchy sauce over the dish
滾熱的 [ɡǔn rè de] piping hot
過(guò)熟 [ɡuò shú] over-done
喝湯 [hē tānɡ] drink the soup
烘 [hōnɡ] baking; bake
紅燒 [hónɡ shāo] braising; fricasseeing
糊 [hú] paste
回帖 [huí tiē] card in acknowledgement
葷油 [hūn yóu] animal tallow
雞丁 [jī dīnɡ] diced chicken; chicken cubes
急吞 [jí tūn] bolt
佳肴 [jiā yáo] delicacies
煎 [jiān] pan-frying
煎黃的 [jiān huánɡ de] browned
焦辣 [jiāo là] red-hot
澆潑 [jiāo pō] add a dash
澆頭 [jiāo tóu] garnish; dressing
浸 [jìn] steep in
精 [jīnɡ] lean
焗 [jū] braise
開(kāi)胃 [kāi wèi] stimulate/whet/enhance the appetite
烤 [kǎo] broil; roast; grill; barbecue
可口的 [kě kǒu de] delicious
口渴 [kǒu kě] thirsty
口味 [kǒu wèi] taste
苦 [kǔ] bitter
快炒 [kuài chǎo] sauteing
快鍋煮 [kuài ɡuō zhǔ] pressure cook
臘制 [là zhì] curing
辣 [là] hot; peppery ; pungent
狼吞虎咽 [lánɡ tūn hǔ yàn] eat like a horse
老 [lǎo] tough
溜 [liū] fricassee; fricassee
略熟的 [lüè shú de] medium-rare (moderately cooked; meat still red)
略咸 [lüè xián] a little salty
美味的 [měi wèi de] delicious
燜 [mèn] stewing
燜干 [mèn ɡān] boil away
名菜 [mínɡ cài] famous dish; specialty (of the house)
拿手菜 [ná shǒu cài] famous dish; specialty (of the house)
奶油糖衣 [nǎi yóu tánɡ yī] butter icing; frosting
難消化 [nán xiāo huà] heavy
嫩 [ nèn] rare; tender
嫩煮 [nèn zhǔ] underdo
膩 [nì] rich; fat
釀 [niànɡ] stuffing
濃 [nónɡ] thick
扒 [pá] frying and simmering
泡浸 [pào jìn] soaking
配料 [pèi liào] subsidiary ingredient
配頭 [pèi tóu] garnish; dressing
烹飪書(shū) [pēnɡ rèn shū] cookbook
偏食 [piān shí] choosy/choosey about one’s food
片 [piàn] slice
破肚子 [pò dù zi] disembowelment
芡 [qiàn] dressing; starchy sauce
切 [qiē] chop; cut; carve
切丁 [qiē dīnɡ] dicing; cubing; dice; cube
切片 [qiē piàn] slicing; slice
切絲 [qiē sī] shredding
清淡 [qīnɡ dàn] light; mild
去殼 [qù ké] shelling
去鱗 [qù lín] scaling
去皮 [qù pí] skinning; peeling
全只 [quán zhī] whole (body)
韌 [rèn] tough
溶 [rónɡ] melt
溶化 [rónɡ huà] dissolve
揉 [róu] knead
乳酪 [rǔ lào] cheese
軟 [ruǎn] soft
灑胡椒粉 [sǎ hú jiāo fěn] sprinkled with pepper
澀 [sè] astringent
篩 [shāi] sift
膻 [shān] rank smell of mutton
上粉 [shànɡ fěn] rolling in starch
上漿 [shànɡ jiānɡ] dipping in batter
燒 [shāo] roast
燒得恰到好處 [shāo dé qià dào hǎo chù] done to a turn
燒焦 [shāo jiāo] burned
燒烤 [shāo kǎo] carbonado
生 [shēnɡ] raw
食料處理 [shí liào chǔ lǐ] processing of food-stuffs
食譜 [shí pǔ] cookbook
使稠 [shǐ chóu] thicken
適中 [shì zhōnɡ] medium
瘦 [shòu] lean
熟透 [shú tòu] well-done
松 [sōnɡ] short
餿 [sōu] gone bad; spoiled; tainted
酥 [sū] short; crisp; fluffy
速凍食品 [sù dònɡ shí pǐn] quick frozen food
酸 [suān] sour
蒜臭 [suàn chòu] garlicky
碎肉 [suì ròu] minced meat
太咸 [tài xián] too salty
燙 [tànɡ] scalding
填料 [tián liào] stuffing
涂抹 [tú mǒ] coat
屠宰 [tú zǎi] slaughtering
脫水食品 [tuō shuǐ shí pǐn] dehydrated food
脫水蔬菜 [tuō shuǐ shū cài] dehydrated vegetable
煨 [wēi] simmering; coddle
微酸 [wēi suān] acidulous
未成熟 [wèi chénɡ shú] raw
味美 [wèi měi] delicious; tasty
味濃 [wèi nónɡ] highly seasoned
衛(wèi)生 [wèi shēnɡ] sanitation
溫 [wēn] warm
文火 [wén huǒ] slow fire
無(wú)味 [wú wèi] tasteless; flat
細(xì) [xì] fine
鮮 [xiān] delicious; tasty
咸 [xián] salty
餡 [xiàn] stuffing
香 [xiānɡ] fragrant
湘菜 [xiānɡ cài] Hunan cuisine
削 [xiāo] peel; pare
消毒 [xiāo dú] sterilize
辛辣味 [xīn là wèi] piquancy
新鮮 [xīn xiān] fresh
腥 [xīnɡ] rank smell of fish
腥氣 [xīnɡ qì] fishy taste
熏 [xūn] smoking
腌制 [yān zhì] pickling
野味 [yě wèi] (wild) game animal
一道菜 [yí dào cài] one courses
一小片 [yì xiǎo piàn] tidbit; titbit
異國(guó)風(fēng)味的 [yì ɡuó fēnɡ wèi de] exotic
硬 [yìnɡ] hard
油垢 [yóu ɡòu] soiled greasy
油膩 [yóu nì] oily; greasy
油渣 [yóu zhā] scraps
粵菜 [yuè cài] Cantonese/Guangdong cuisine
炸 [zhà] deep-frying
炸得透 [zhà dé tòu] thoroughly fried
炸豬油 [zhà zhū yóu] frying; rendering
沾 [zhān] steep in
沾作料 [zhān zuó liào] dip in sauce
掌握火候 [zhǎnɡ wò huǒ hòu] fire/heat control
招牌菜 [zhāo pái cài] famous dish; specialty (of the house)
浙寧菜 [zhè nínɡ cài] Zhejiang-Ningbo cuisine
蒸 [zhēnɡ] steaming
整只 [zhěnɡ zhī] whole (body)
止渴 [zhǐ kě] quench the thirst
炙 [zhì] broil; roast; grill; barbecue
煮 [zhǔ] cooking; cook; boil
煮成半熟 [zhǔ chénɡ bàn shú] parboiling
煮老 [zhǔ lǎo] well-done
煮嫩 [zhǔ nèn] under-done; under-cooked
主料 [zhǔ liào] main ingredient
裝罐 [zhuānɡ ɡuàn] canning
裝飾料 [zhuānɡ shì liào] garnish; dressing
作料 [zuó liào] ingredients 烹調(diào)cook (dishes)
中國(guó)式～Chinese cuisine; Chinese cooking/～技術(shù)cooking skills; culinary art |