有一道雅思口語話題是要描述自己親手做過的一道菜，從不下廚房的你可能會覺得無話可說，尤其是那些專業的烹飪詞匯，在此給各位“烤鴨”貼上一些簡單必備的烹飪詞匯，以解“巧婦難為無米之炊”之難題。

中國菜常用的烹調方法

Cutting techniques：

Slicing(片)

Strapping (條)

Dicing (切丁)

Mincing (磨)

Cutting into chunks (塊)

Quick-fry over high heat (爆)

Steaming in a container (隔水燉)

Stewing over medium, then high heat (燒)

Precooking and then stewing (燴)

Crisp frying with syrup (拔絲)

Quick boiling (焯)

stir-fry (炒), deep fry (炸), shallow fry(煎), steam (蒸), stew/braise (燉，燜),

boil(煮), roast/broil (烤), bake, smoke (熏), pickle (腌), barbecue (燒烤),

重點記住基本的幾個詞匯就可以了：蒸煮炒炸煎

常用調料：

Pickly ash (花椒)

Pepper salt (椒鹽)

Monosodium glutamate (簡稱M.S.G.)(味精)

Chilli (辣椒)

salt, oil, sugar, honey, soya sauce,

oyster sauce, (tomato) ketchup, vinegar,

cumin powder(孜然), mustard, M.S.G., chicken essence, pepper/chilli, ginger(姜), garlic(蒜), shallot (蔥), leek (韭)

最后，給大家幾道中國菜名翻譯：其實規則很簡單，就是烹飪方法+主料+配料+風味

蛋炒飯stir-fried rice with egg

涼拌黃瓜 fresh cucumber with bean sauce; mixed fresh cucumber

醋溜土豆 potato with vinegar flavor

糖醋排骨fried spareribs with sweet and sour sauce

紅燒肉braised pork with soy sauce

宮爆雞丁stir-fried diced chicken with chili sauce and peanuts

清蒸魚steamed fish

肉絲面noodles with slice pork

有了以上素材，即使沒有烹飪經歷，也可以大概說個一二了。