烹饪 culinary art

　　菜系 cuisine

　　美食节 gourmet festival

　　色、香、味、形俱全 perfect combination of color, aroma, taste and appearance

　　四大菜系：山东菜、四川菜、粤菜、扬州菜

　　Shandong cuisine, Sichuan cuisine, Canton /Guangdong 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或

　　the light flavor in the south, the salty flavor in the north, the sweet flavor in the east and the spicy flavor in the west

　　白斩鸡 tender boiled chicken

　　臭豆腐 odd-odour bean curd

　　风味小吃 local delicacy

　　刀切、火候

　　刀切 cutting and slicing techniques

　　火候 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 (名词)

　　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