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Book3L17
C3 L17 cuisine & recipe
| Term | pinyin | Definition |
|---|---|---|
| 没关系 | méi guān xì | it doesn't matter |
| 菜谱 | cài pǔ | recipe |
| 麻婆豆腐 | má pó dòu fǔ | pockmarked grandma's tofu |
| 切 | qiē | to cut; to chop |
| 方块 | fāng kuài | square piece |
| 锅 | guō | pot; wok |
| 作料 | zuò liào | condiments; seasonings |
| 原料 | yuán liào | raw material; ingredient |
| 它们 | tā men | they; them (referring to things or animals) |
| 按照 | àn zhào | according to |
| 开始 | kāi shǐ | to start; to begin |
| 重视 | zhòng shì | to attack importance to; to pay attention to |
| 色，香，味 | sè ，xiāng ，wèi | color, smell, and flavor |
| 鱼香肉丝 | yú xiāng ròu sī | fish-flavored shredded pork |
| 鱼 | yú | fish |
| 香味 | xiāng wèi | delicious/fragrant scent |
| 酸 | suān | sour |
| 辣 | là | chili; hot |
| 味道 | wèi dào | flavor; taste |
| 豆腐 | dòu fǔ | tofu |
| 牛肉 | niú ròu | beef |
| 红辣椒 | hóng là jiāo | red pepper |
| 花生油 | huā shēng yóu | peanut oil |
| 盐 | yán | salt |
| 水淀粉 | shuǐ diàn fěn | starch water |
| 酱油 | jiàng yóu | soy sauce |
| 花椒粉 | huā jiāo fěn | chili powder |
| 大蒜 | dà suàn | garlic |
| 炒 | chao | to stir fry |
| 煮 | zhu | to boil/cook |
| 饺子 | jiao zi | dumpling |
| 饺子皮 | jiao zi pi | dumpling wrappers |
| 糖醋里脊 | táng cù lǐ ji | sweet & sour pork |
| 春卷 | chūn juǎn | egg rolls |
| 包子 | bāo zi | steamed bun |
| 饺子 | jiǎo zi | dumplings |
| 炒饭 | chǎo fàn | fried rice |
| 北京烤鸭 | běi jīng kǎo yā | Beijing roasted duck |
| 葱油饼 | cōng yóu bǐng | green onion pancake |
| 月饼 | yuè bǐng | moon cake |
| 绿豆糕 | lǜ dòu gāo | mung bean cake |
| 宫保鸡丁 | gōng bǎo jī dīng | Kong bao chicken |
| 教 | jiāo | to teach |
Created by:
hcl
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