CN1 food study 3
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38 terms
Chinese, Simplified | English |
|---|---|
 煎 | （jiān） pan-fry |
| 煎蛋 | fried eggs |
| 煎鱼 | pan-fried fish |
| 煎饺 | pan fried dumplings |
| 煎牛肉 | pan-fried beef |
| 炸 | （zhá） to deep-fry |
| 炸鸡 | （zhá ji1） fried chicken |
| 炒 | (chǎo) to stir-fry |
| 炒猪肉 | stir-fried pork |
| 炒鸡肉 | stir-fried chicken |
| 炒牛肉 | stir-fried beef |
| 炒素菜 | stir-fried vegetables |
| 炒海鲜 | stir-fried seafood |
| 烤 | (kǎo) to roast / bake / to broil |
| 烤肉 | barbecue meat; roasted meat |
| 烤鱼 | grilled fish |
| 烤鸡 | roast chicken |
| 蒸 | (zhēng) Steam |
| 蒸鱼 | steamed fish |
| 蒸饺 | steamed dumplings |
| 糖醋鱼 | （táng cù yú） fish in sweet and sour sauce |
| 红烧 | (hóng shāo) to braise in soy sauce |
| 红烧鱼 | Fish of choice braised in thick brown soy sauce |
| 红烧牛肉 | beef stewed in soybean sauce |
| 红烧排骨 | （hong2 shao1 pai1 gu3） spare ribs braised in thick brown soy sauce |
| 宫保鸡丁 | [ɡōnɡ bǎo jī dīnɡ] spicy diced chicken with peanuts or cashew |
| 椒盐 | (jiao1 yan2) mix with salt and pepper |
| 椒盐虾 | shrimps mixed with salt and pepper |
| 凉拌 | liáng bàn (of food) cold "blended"; cold tossed |
| 凉拌黄瓜 | (liáng bàn huáng guā) cool-dressing cucumbers (cooked cucumbers that are cooled and in a light dressing) |
| 清炒 | (qing1 chao3) stir-fried with salt only (no sauce) |
| 清炒素菜 | stir-fried vegetables with salt only |
| 清蒸 | （qīngzhēng） to steam (food without heavy sauce) |
| 清蒸鱼 | (qīng zhēng yú) Steamed Fish(without heavy sauce) |
| 盘 | （pán） plate; dish |
| 碗 | （wǎn） bowl |
| 饱 | （bǎo） eaten one's fill / full / satisfy fully |
| 饿 | (è) to be hungry / hungry |
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