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
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