Food Resouce Guide (Chinese)
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A Resource Guide for Chinese food by Craig Butler 1. Divisions of the menu 2. Sample dishes 3. Cooking methods 4. Shapes 5. Styles 6. Flavors and what makes them that way 7. Putting it all together: the anatomy of a Chinese menu 8. How do we express the flavors of foods? 9. Some common Western and other foods 10. Focusing on your order and on table conversation 1. Divisions of the menu 类/類 lèi category
cold “plate” 冷盤/盘 lěng pán (appetizers)
meat 肉類/类 ròu lèi 雞肉 jīròu chicken (鸡) 豬肉 zhūròu pork (猪) 羊肉 yángròu lamb 牛肉 niúròu beef 鴨肉 yāròu duck (鸭)
vegetables 青菜類/类
also
蔬菜類/类
qīngcài lèi shūcài lèi
菠菜 bōcài spinach 白菜 báicài cabbage 四季豆 sìjìdòu green beans ("4 season beans") 豆苗 dòumiáo pea shoots
seafood 海鮮類
(海鲜类)
hǎixiān lèi 魚 yú fish (鱼) 蝦 xiā shrimp (虾) 龍蝦 lóngxiā lobster (龙虾) 魷魚 yóuyú squid (鱿鱼) 鮑魚 bàoyú abalone (鲍鱼)
tofu 豆腐類/类 dòufu lèi
豆腐 dòufu tofu
soup 湯類
汤类
tāng lèi 菠菜豆腐汤 bōcài dòufu tāng spinach tofu soup 玉米汤 yùmǐ tāng corn soup 酸辣汤 suānlàtāng hot and sour soup
2. Sample dish items Additional Resource: http://blog.sina.com.cn/lm/ruiblog/meishi.html (this is a compendium of Chinese dishes—both traditional and non—with clear photograph illustrations and step-by-step cooking directions) in simplified Chinese. 冷盤 冷盘
雙拼 双拼 shuāng pīn assorted cold sliced meats
四川泡菜 四川泡菜 Sìchuān pàocài Sichuan pickled vegetables
肉類 肉类
魚香肉絲 鱼香肉丝 yúxiāng ròusī yuxiang shredded [pork] meat
涮羊肉 涮羊肉 shuànyángròu lamb hotpot
辣子雞丁 辣子鸡丁 làzijīdīng spicy chicken cubes
京都排骨 京都排骨 Jīngdū páigu Jingdu spare ribs
青菜類 青菜类 qīngcàilèi
蔬菜類 蔬菜类 shūcàilèi
乾扁四季豆 干扁四季豆 gānbiǎn sìjìdòu stir-fried string beans
開洋白菜 开洋白菜 Kāiyáng báicài Kaiming cabbage
素什錦 素什锦 sùshíjǐn vegetarian mix
海鮮類 海鲜类 hǎixiānlèi
糖醋魚 糖醋鱼 tángcùyú sweet-sour fish
豆苗蝦仁 豆苗虾仁 dòumiáo xiārén shrimp with young snow pea leaves
宮保魷魚 宫保鱿鱼 Gōngbǎo yóuyú Gongbao squid
豆酥雪魚 豆酥雪鱼 dòusū xuěyú crispy bean topped cod
豆腐類 豆腐类 dòufu lèi
麻婆豆腐 麻婆豆腐 mápó dòufu Mapo tofu
紅燒豆腐 红烧豆腐 hóngshāo dòufu braised tofu
家常豆腐 家常豆腐 jiācháng dòufu home-style tofu
湯類 汤类 tāng lèi
青菜豆腐湯 青菜豆腐汤 qīngcài dòufu tāng vegetable tofu soup
酸辣湯 酸辣汤 suānlàtāng hot and sour soup
玉米蛋花湯 玉米蛋花汤 yùmǐ dànhuā tāng corn and egg-drop soup
3. Cooking methods (做法)
Cooking methods
火
stir-fry steam boil roast, bake deep-fry chǎo zhēng zhǔ kǎo zhá 炒 蒸 煮 烤 炸
stew fry in oil in flat-
bottomed pan fire pot
dùn jiān huǒguō 燉 / 炖 煎 火鍋 / 火锅
4. Shapes (形狀 / 形状 x^ngzhu3ng)
Shapes
形 x^ng
cubes sliver, thread slice piece ball dīng sī piàn kuài qiú 丁 絲 / 丝 片 塊 / 块 球 / 丸
roll strips juǎn tiáo 卷 條 (条)
5. Preparation styles (with reference to ingredients/flavors/textures/region) 紅燒 红烧 hóngshāo brown sauce
糖醋 tángcù sweet and sour
宮保 Gōngbǎo red chili pepper hot!
魚香 鱼香 yúxiāng garlic, onion, ginger (things that bring out the fragrance of fish)
麻辣 麻辣 málà numbingly hot!
酥 sū crispy
6. Flavors and what makes them that way
味道 w7id3o flavors
sour sweet salty spicy-hot bitter suān tián xián là kǔ 酸 甜 咸 /鹹 辣 苦
vinegar sugar salt hot pepper bitter melon cù táng yán làjiāo kǔguā 醋 糖 盐 /鹽 辣椒 苦瓜 soysauce jiàngyóu
醬油 / 醬油 Other important flavoring ingredients sesame oil máyóu 麻油 hot bean paste là dòubànjiàng 辣豆瓣醬 / 辣豆瓣酱 sweet wheat sauce tiánmiànjiàng 甜麵醬 / 甜面酱 hoisin sauce (sweet and salty) hǎixiānjiàng 海鮮醬 /海鲜酱 curry gālǐ 咖喱 MSG wèijīng 味精 black pepper hújiāo 胡椒
7) Putting it all together: the anatomy of a Chinese dish name
The Anatomy of a Chinese Dish Name flavor method ingredient(s) shape
style flavor làzi jī dīng (hot!) 辣子 – 雞/鸡 丁
pepper seed – chicken
cubes
Gōngbǎo jī dīng 宮保 雞/鸡 丁
“palace” (is spicy hot)
chicken cubes
hóng shāo dòufu 紅 / 红 燒 /烧 豆腐
red (comes from soysauce)
cooked tofu
tián suān zhūròu 甜酸 豬肉 sweet-sour pork
qīng chǎo yú piàn 清 炒 鱼/魚 片
light stir-fried fish slices
Dàndàn miàn 擔擔 / 担担 麵 / 面
“Dandan” style noodles (spicy peanut sauce)
nuòmǐ qiú 糯米 球 sticky rice balls
sù chǎo yā 素 燒 / 燒 鴨 / 鴨
vegetarian cooked duck
dòushǐ zhēng yú 豆豉 蒸 鱼/魚
black bean sauce steamed fish
Complete the chart, writing in characters, using cues from the name regarding cooking method, chief ingredients, flavor, texture, and shapes, if indicated.
菜名 主要成份 zh}y3o ch5ngf7n (chief ingredients)
做法 口味 形狀
宮保雞丁 宫保鸡丁 紅燒牛肉 红烧牛肉 炒魚片 炒鱼片 炸蝦球 炸虾球 魚香肉絲 鱼香肉丝 糖醋鯉魚 糖醋鲤鱼
酥炸蝦 酥炸虾
炒鴨掌 炒鸭掌
番茄雞片 番茄鸡片
紅油雞塊 红油鸡块
北京烤鴨 北京烤鸭
Using three dishes from the Part 2 sample dishes, fill out the chart
The Anatomy of a Chinese Dish Name flavor method ingredient(s) shape
style flavor
8. How do we express the flavors of foods? to be slightly on the (flavor) side piān 偏 (flavor)
to be lacking qiàn 欠
flavor is a little too strong zhòng 重(了)一點 重(了)一点
heavy, thick nóng 濃 浓
light and refreshing qīngdàn 清淡
watered down, "thin" in taste dàn 淡
tasty kěkǒu 可口
thirst quenching jiěkě 解渴
oily yóunì 油膩 油腻
And for the elegant… qīngshuǎng 清爽不膩 清爽不腻 light and not oily
xiāng chuān qiān lǐ 香傳千里 香传千里 “the fragrance is conveyed a 1000 li”
jīngjì shíhuì 經濟實惠 经济实惠 “good food at a good price”
sè měi wèi xiān 色美味鮮 色美味鲜 attractive and savory
wèi měi wú qióng 味美無窮 味美无穷 “boundlessly delicious”
huí wèi wú qióng 回味無窮 回味无穷 “unforgettably delicious”
xiān wèi shí zú 鮮味十足 鲜味十足 “the flavor is absolutely fulfilling”
xiāng wèi pú bí 香味撲鼻 香味扑鼻 a fragrance that assaults the senses
lěng bīngbīng de 冷冰冰的 冷冰冰的 cold (and unappealing)
gān bābā de 乾巴巴的 干巴巴的 dried out (and unappealing)
suān liūliū de 酸溜溜的 酸溜溜的 (said of flavors or smells): sour (and unappealing)
sè xiāng wèi quán 色香味全 色香味全 appearance, fragrance and flavor are in full complement (are total, complete)
jīnjīn yǒu wèi 津津有味 津津有味 (typically said of eating) with gusto, with relish
9. Some common Western and other foods
Drinks
milk niúnǎi 牛奶 牛奶 juice guǒzhī 果汁 果汁
Snacks and junk food potato chips shǔpiàn 薯片 薯片 french fries shǔtiáo 薯條 薯条 candy tángguǒ 糖果 糖果 gum kǒuxiāngtáng 口香糖 口香糖
Staple and other foods bread miànbāo 麵包 面包 spaghetti Yìdàlì miàn 意大利麵 意大利面 pizza Yìdàlì bóbǐng 意大利薄餅 意大利薄饼 sushi shòusī 壽司 寿司 (vegetable) salad qīngcài shālā 青菜沙拉 青菜沙拉
10. Focusing on your order and on table conversation Questions/topics you might discuss among yourselves:
Key words & expressions
Should we order separately, or order together and share? 自己点 vs. 一起点、一起吃 What do you recommend/suggest? 建议/建議 jiànyì This food smells (bad, good, like meat, like garlic, etc.) 闻起來/聞起來 Therefore: looks like⋯ 看起來像____ Therefore: (eating) tastes like⋯ 吃起來像____ Therefore: (drinking) tastes like ⋯ 喝起來像____ Can I try some of that? 嘗一口 chǎng yì kǒu Do we want to pack this up to take home? 打包 Questions/topics you would address to waiter/waitress: What’s your specialty? 拿手菜 náshǒucài Can we add some water to the teapot? 加水 jiā shuǐ Are there ______ inside? (peanuts, shellfish, etc.) peanut: huāshēng huāshēng I’m allergic to peanuts. 對花生过敏/過敏 guòmǐn Is the ____ fresh? 新鮮 / 新鲜 xīnxiān Is this bottled mineral water, or tap water? 矿泉水 kuàngquánshuǐ 自來水 tap Can you not put MSG in it? 可以不放 味精 嗎? How much longer [until the food is ready]? 还要多久? / 還要多久? Can you turn down the air conditioning? 可以开小一点吗? Could we have another _____? 可以再要一个____ 吗? We spilled. Can we get some napkins? 打翻 dǎfàn; 紙巾/ 纸巾 zhǐjīn Is the service charge included? 服務費 / 服务费 fúwùfèi Check please. 账单 zhàngdān or 买单 mǎidān Do you also accept credit card? 收信用卡 shōu xìnyòngkǎ
from http://blog.sina.com.cn/lm/ruiblog/meishi.html
from http://blog.sina.com.cn/lm/ruiblog/meishi.html
from http://blog.sina.com.cn/lm/ruiblog/meishi.html
from http://blog.sina.com.cn/lm/ruiblog/meishi.html
from http://blog.sina.com.cn/lm/ruiblog/meishi.html