中国的味道A Taste Of China

Four Major Chinese Cuisines

Shandong, Jiangsu, Zhejiang, and Cantonese cuisines.

特色菜 (tè sè cài)

Specialty dishes; featured dishes.

味道 (wèi dào)

Flavor or taste.

辣椒 (là jiāo)

Hot pepper, a common seasoning in Chinese cuisine.

煮 (zhǔ)

To boil food as a cooking method.

炒 (chǎo)

Stir-frying; a popular cooking method in Chinese cuisine.

清蒸 (qīng zhēng)

Steamed cooking method, often used for fish.

北京烤鸭 (běi jīng kǎo yā)

Beijing roasted duck, a signature dish of Beijing.

麻婆豆腐 (má pó dòu fu)

Mapo tofu; a spicy Sichuan dish featuring tofu.

地道 (dì dào)

Authentic; used to describe authentic Chinese cuisine.

配料 (pèi liào)

Ingredients used in cooking.

调味料 (tiáo wèi liào)

Seasonings used to enhance flavor in cooking.

鸡肉 (jī ròu)

Chicken; a common ingredient in Chinese dishes.

牛肉 (niú ròu)

Beef; another common protein in Chinese cuisine.

豆瓣酱 (dòu bàn jiàng)

Fermented broad bean paste used as a condiment.

火锅 (huǒ guō)

Hot pot; a popular communal dish in Chinese culture.

南地区 (nán dì qū)

Southern region; refers to the geographical area in China.

吃素 (chī sù)

Vegetarian; referring to not eating meat.

糖醋 (táng cù)

Sweet and sour; a popular flavor profile in dishes.

点心 (diǎn xīn)

Dim sum; small dishes commonly served in Chinese restaurants.