Ch5 Chinese Cuisines Text 1

菜系

cài xì - cuisine, style of cooking of a region

形成

xíng chéng - to form; take shape

原因

yúan yīin - reason

当地

dāng dì - local, in the locality

物产

wù chǎn - products; produce

风俗

fēng sú - common customs

习惯

xí guàn - habit

水产

shuǐ chǎn - aquatic products

家禽

jiā qín - poultry

则

zé - on the other hand; so; then

食

shí - to eat

差异

chā yì - difference; divergence

寒冷

hán lěng - very cold

菜肴

cài yáo - cooked food

浓

nóng - thick

厚

hòu - thick; deep

麻

má - numbing

烹饪

pēng rèn - to cook

擅长

shàn cháng - to be good at / to be expert in

爆

bào - quick stir-fry in high heat

熘

liū - to stir-fry with flour coating

烧

shāo - to cook with soy sauce and sugar

煸

biān - stir-fry with oil until ingredients are dry

炖

dùn - stew slowly, simmer

焗

jú - cover the food and cook with heat (no liquid)