【www.shanpow.com--英语作文】
【一】:食物英语单词大全
蔬菜与调味品
string bean 四季豆
bean sprout 豆芽
cabbage 包心菜; 大白菜
celery 芹菜
leek 韭菜
caraway 香菜
spinach 菠菜
carrot 胡萝卜
loofah 丝瓜
pumpkin 南瓜
bitter gourd 苦瓜
cucumber 黄瓜
white gourd 冬瓜
needle mushroom 金针菇
tomato 番茄
eggplant 茄子
potato, 马铃薯
lotus root 莲藕
agaric 木耳
vinegar 醋
peanut oil 花生油
soy sauce 酱油
ginger 生姜
scallion,青葱
green pepper 青椒
pea 豌豆
bamboo shoot 竹笋
seasoning 调味品
green soy bean 毛豆
soybean sprout 黄豆芽
mung bean sprout 绿豆芽
kale 甘蓝菜
broccoli 花椰菜
mater convolvulus 空心菜
dried lily flower 金针菜
mustard leaf 芥菜
tarragon 蒿菜
beetroot 甜菜根
lettuce 生菜
preserved szechuan pickle 榨菜
salted vegetable 雪里红
lettuce 莴苣
asparagus 芦荟
dried bamboo shoot 笋干
water chestnut 荸荠www.shanpow.com_关于中国食物单词。
long crooked squash 菜瓜
gherkin 小黄瓜
yam 山芋
taro 芋头
champignon 香菇
dried mushroom 冬菇
white fungus 百木耳
garlic 大蒜
onion 洋葱
wheat gluten 面筋
miso 味噌
caviar 鱼子酱
barbeque sauce 沙茶酱
tomato ketchup, tomato sauce 番茄酱
mustard 芥末
salt 盐
sugar 糖
sweet 甜
sour 酸
bitter 苦
lard 猪油
餐类
breakfast 早餐
to have breakfast 吃早餐
lunch 午餐
to have lunch 用午餐
afternoon tea 下午茶(4-5点钟)
high tea 午茶,茶点(下午黄昏时)
dinner, supper 晚饭
to dine, to have dinner, to have supper 吃晚饭
soup 汤
hors d\'oeuvre (正餐前的)开胃食品
entree 正菜
main course 主菜
sweet, dessert 甜食
snack 点心,小吃
helping, portion 份,客
sandwich 三明治,夹肉面包
食品和调味品
meat 肉
beef 牛肉
veal 小牛肉
lamb 羊肉
sirloin 牛脊肉
steak 牛排
chop 连骨肉,排骨
cutlet 肉条
stew 炖肉
roast 烤肉
pork 猪肉
ham 火腿
bacon 咸肉
sausage 香肠
black pudding, blood sausage 血肠
cold meats 冷盘 (美作:cold cuts)
chicken 鸡
turkey 火鸡
duck 鸭
fish 鱼
vegetables 蔬菜
dried legumes 干菜
chips 炸薯条,炸土豆片 (美作:French fries)
mashed potatoes 马铃薯泥
pasta 面条
noodles 面条,挂面
macaroni 通心粉
consommé 肉煮的清汤
broth 肉汤
milk 奶
cheese 奶酪
butter 奶油www.shanpow.com_关于中国食物单词。
bread 面包
slice of bread 面包片
crust 面包皮
crumb 面包心
egg 蛋
boiled eggs, soft-boiled eggs 水煮蛋
hard-boiled eggs 煮硬了的蛋
fried eggs 煎蛋
poached eggs 荷包蛋
scrambled eggs 炒鸡蛋,摊鸡蛋
omelet 煎蛋卷
pastry 糕点
sponge cake 奶油鸡蛋,蜂糕
tart 果焰糕点
biscuits (英)饼干,(美)小面包
C. 肉品类 (鸡, 猪, 牛)
Fresh Grade Legs 大鸡腿
Fresh Grade Breast 鸡胸肉
Chicken Drumsticks 小鸡腿
Chicken Wings 鸡翅膀
Minced Steak 绞肉
Pigs Liver 猪肝
Pigs feet 猪脚
Pigs Kidney 猪腰
Pigs Hearts 猪心
Pork Steak 没骨头的猪排
Pork Chops 连骨头的猪排
Rolled Pork loin 卷好的腰部瘦肉
Rolled Pork Belly 卷好的腰部瘦肉连带皮
Pork sausage meat 做香肠的绞肉
Smoked Bacon 醺肉
Pork Fillet 小里肌肉
Spare Rib Pork chops 带骨的瘦肉
Spare Rib of Pork 小排骨肉
Pork ribs 肋骨可煮汤食用
Black Pudding 黑香肠
Pork Burgers 汉堡肉
Pork-pieces 一块块的廋肉
Pork Dripping 猪油滴
Lard 猪油
Hock 蹄膀
Casserole Pork 中间带骨的腿肉
Joint 有骨的大块肉
Stewing Beef 小块的瘦肉
Steak & Kidney 牛肉块加牛腰
Frying steak 可煎食的大片牛排
Mimed Beef 牛绞肉
Rump Steak 大块牛排
Leg Beef 牛键肉
OX-Tail 牛尾
OX-heart 牛心
OX-Tongues 牛舌
Brantley Chops 带骨的腿肉
Shoulder Chops 肩肉
Porter House Steak 腰上的牛排肉
Chuck Steak 头肩肉筋、油较多
Tenderized Steak 拍打过的牛排
Roll 牛肠
Cowheels 牛筋
Pig bag 猪肚
Homey come Tripe 蜂窝牛肚
Tripe Pieces 牛肚块
Best thick seam 白牛肚
D. 海产类
Herring 鲱
Salmon 鲑
Cod 鳕
Tuna 鲔鱼
Plaice 比目鱼
Octopus 鱆鱼
Squid 乌贼
Dressed squid 花枝
Mackerel 鲭
Haddock 北大西洋产的鳕鱼
Trout 鳟鱼、适合蒸来吃
Carp 鲤鱼
Cod Fillets 鳕鱼块，可做鱼羹，或炸酥鱼片都很好吃
Conger (Eel) 海鳗
Sea Bream 海鲤 Hake 鳕鱼类
Red Mullet 红鲣，可煎或红烧 来吃
Smoked Salmon 熏鲑*
Smoked mackerel with crushed pepper corn 带有黑胡椒粒的熏鲭* Herring roes 鲱鱼子
Boiled Cod roes 鳕鱼子
Oyster 牡犡
Mussel 蚌、黑色、椭圆形、没壳的即为淡菜
Crab 螃蟹
Prawn 虾
Crab stick 蟹肉条
Peeled Prawns 虾仁
King Prawns 大虾
Winkles 田螺
Whelks Tops 小螺肉
Shrimps 小虾米
Cockles 小贝肉
Lobster 龙虾
E. 蔬果类
Potato 马铃薯
Carrot 红萝卜
Onion 洋葱
【二】:中国饮食词汇
炒：stir-fry
炖，烩：stew
煮：boil
炸：deep fry
煎：shallow-fry
烤：bake（一般用于蛋糕），roast（一般用于肉类）
酸：sourwww.shanpow.com_关于中国食物单词。
甜：sweet
苦：bitter
辣：hot/spicy
麻：西餐不会用到sichuan pepper,应该很少有麻的东西，要解释的话最好是sting，但是最好
说明是吃在嘴里的感觉。
咸：salty
软：soft/tender
硬：hard
脆：crispy
1．中国悠久的历史、广褒的国土、与世界各国和海外文化的广泛接触，孕育了中餐烹饪的
独特艺术。
China’s long history, vast territory and extensive contact with other nations and cultures have given birth to the distinctive Chinese culinary art.
2．无容置疑，中餐烹饪已经名列世界顶尖菜系之林。
Indisputably it is one of the world’s finest culinary traditions.
3．中餐烹调所用的天然配料，品种繁多，几无穷尽；烹调方法，亦层出不 穷，不可悉数。
足以说明了中餐馆以及中餐烹调之所以名扬海外的缘由。
The nearly endless variety of natural ingredients and methods of preparation employed in Chinese
cuisine stand out unequaled in the world, which may very well account for the universal
popularity of Chinese restaurants and Chinese cooking oversea.
4．评判中餐烹调的优劣可依据中餐的三大要素，即“色、香、味”。
The three essential factors, or key elements, by which Chinese cooking is judged are known as
“color, aroma and taste”.
5．“色”作为“色、香、味”三要素中的首要标准，充分体现在宴会菜肴 的装盘、摆放和图案
上。最能显示色彩的是首先上桌的那道煞费苦心而精心 制作的冷盘。
The “color” of Chinese food, the first of these elements which is so evident in a Chinese banquet,
includes the layout and design of dishes, best exemplified in particular by the large elaborately-
prepared cold dish served at the beginning of the dinner.
6． “香”不仅是指鼻子对食物的直接感受，它还包括所选香料的新鲜程度 以及佐料的合理
“Aroma”implies more than what one’s nose can detect directly; it also includes the freshness of the raw materials used and the blending of seasonings.
7．“味”则体现了恰到好处的调味艺术，当然它也包括实物的质地，以及 切菜的刀工。 “Taste” is the art of proper seasoning, though it also involves the texture of food and fine slicing techniques.
8．色、香、味这三要素的高品质，只有通过选料、调料、适时烹调、把握 火候、装盘上桌这些微妙步骤的细心协调，才能取得。
These three essential elements, “color”, “aroma”, “taste”, are achieved by the careful coordination of a series of delicate activities: selecting ingredients, mixing flavor, timing the cooking, controlling the heat and finally, laying out the food on the plate for the table.
9．10 人一桌的标准晚餐含四道冷盘、四道热炒，外加汤和米饭。外国宾客 见之，常常惊叹不已，将其视为一次丰盛的晚宴。
Visitors to China are often surprised when a typical dinner for a table of ten people consists of four courses of cold dishes, four courses of hot dishes, coupled with soup and steamed rice; they consider this a lavish spread.
10．但在中国人眼里，以这种规格的晚餐招待宾客，只是一种起码的标准。
But in Chinese mind, a dinner prepared as above for guests is the minimum requirement.
12．准备 10 道份量适中的菜肴并不为过，即使献上 16 道菜，亦不足为奇。
Ten courses of dishes, not necessarily prepared in huge quantities, would not be consider excessive, and few people would blink at sixteen.
13．在中国，一桌标准宴席包括四至八个事先制作好的冷盘，八道现做的热 炒、两道观赏性大菜（如全鱼、乳猪、全鸡等），此外还有汤、米饭和点心。
In china, a standard banquet will consist of four to eight prepared cold dishes, eight hot dishes served one at a time, two to four whole-size showpiece dishes (such as a whole fish, a whole suckling pig or a whole chicken), in addition to soups, steamed rice and pastries.
14．晚宴结束前还有一道水果，来华访问的海外宾客应记住，赴宴不可贪吃，每道菜浅尝即止。
Overseas visitors should remember that it is often unnecessary to eat more than a single mouthful of a dish at a Chinese banquet.
15．从这个角度上来讲，中国宴席犹如西方国家的冷餐招待会。
In this way, a Chinese banquet takes on the character of a buffet reception in the West.
