中文菜单英文译法中国菜常用的烹调方法Cutting techniques：Slicing(片)Strapping (条)Dicing (切丁)Mincing (磨)Cutting into chunks (块)Quick-fry over high heat (爆)Steaming in a container (隔水炖)Stewing over medium, then high heat (烧)Precooking and then stewing (烩)Crisp frying with syrup (拔丝)Quick boiling (焯)stir-fry (炒), deep fry (炸), shallow fry(煎), steam (蒸), stew/braise (炖，焖),boil(煮), roast/broil (烤), bake, smoke (熏), pickle (腌), barbecue (烧烤),重点记住基本的几个词汇就可以了：蒸煮炒炸煎 常用调料：Pickly ash (花椒
