Catering Culture

　　词汇 Vocabulary

　　一、烹调术 cookery

　　色、香、味 color, aroma and taste

　　佐料 seasoning

　　刀功 slicing technique

　　清炒 plain-frying

　　煸 stir-frying

　　爆 quick-frying

　　炸 deep-frying

　　煎 pan-frying

　　焙 roasting

　　清蒸 steaming

　　氽 quick-boiling

　　熏 smoking

　　腌 salting

　　二、食谱 recipe

　　回锅肉 twice-cooked pork slices in brown sauce

　　炸猪排 fried pork chop

　　北京烤鸭 roast Beijing duck

　　什锦炒蔬 stir-fried mixed vegetables

　　酸辣汤 hot and sour soup

　　鸡茸蘑菇汤 cream of mushroom with chicken

　　三、主食 staple food

　　馒头 steamed bread

　　米饭 steamed rice

　　扬州炒饭 Yangchow fried rice

　　冷面 cold noodle

　　炒米粉 fried ground rice noodles

　　炸酱面 noodles with fried brown sauce paste

　　油条 fried twisted stick

　　锅贴 pan-fried dumping

　　花卷 steamed twisted roll

　　小笼包子 steamed meat dumpling

　　粽子 rice dumpling wrapped in reed leaves

　　四、饮料drink

　　黑啤 dark beer

　　黄酒/花雕酒 yellow rice wine

　　烈酒 spitits/ strong liquor

　　白干 white liquor

　　佐餐酒 table wine

　　（酒）加冰块的 on the rocks

　　（酒）不加冰块的 straight up

　　小啜 sip

　　矿泉水 mineral water

　　红茶 black tea

　　清咖啡 black coffee

　　全脂/脱脂奶 whole/skim milk

　　酸奶 yoghurt

　　五 、水果fruits

　　粟子 chestnut

　　马蹄梨 water chestnut

　　莲子 lotus seed

　　藕 lotus root

　　猕猴桃 kiwi fruit

　　山楂 haw

　　枣 Chinese date

　　六、类别

　　餐前开胃点心 appretizer

　　主菜 main course

　　附菜 side dish

　　餐后甜食 dessert

　　什锦色拉 mixed fruit salad with ham

　　什锦水果圣代 mixed fruit sundae

　　民族风味餐 ethnic food

　　小吃 snack

　　冷盘 cold dish

　　点心 pastry

　　餐桌圆转盘 Lazy Susan