Cutting techniques：
Slicing(片)
Strapping (条)
Dicing (切丁)
Mincing (磨)
Cutting into chunks (块)
Quick-fry over high heat (爆)
Stewing over medium, then high heat (烧)
boil(煮), roast/broil (烤), bake, smoke (熏), pickle (腌), barbecue (烧烤),
Chilli (辣椒)
salt, oil, sugar, honey, soya sauce,
oyster sauce, (tomato) ketchup, vinegar,
cumin powder(孜然), mustard, M.S.G., chicken essence, pepper/chilli, ginger(姜), garlic(蒜), shallot (葱), leek (韭)
最后，给大家几道中国菜名翻译：其实规则很简单，就是烹饪方法+主料+配料+风味
蛋炒饭stir-fried rice with egg
凉拌黄瓜 fresh cucumber with bean sauce; mixed fresh cucumber
醋溜土豆 potato with vinegar flavor
糖醋排骨fried spareribs with sweet and sour sauce
红烧肉braised pork with soy sauce
宫爆鸡丁stir-fried diced chicken with chili sauce and peanuts
清蒸鱼steamed fish
肉丝面noodles with slice pork
