以下是整理的《2015年8月雅思口語(yǔ)高頻題目之一個(gè)好的廚師》，希望大家喜歡！
    中國(guó)菜常用的烹調(diào)方法
    Cutting techniques：
    Slicing(片)
    Strapping (條)
    Dicing (切丁)
    Mincing (磨)
    Cutting into chunks (塊)
    Quick-fry over high heat (爆)
    Stewing over medium, then high heat (燒)
    boil(煮), roast/broil (烤), bake, smoke (熏), pickle (腌), barbecue (燒烤),
    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 (蔥), leek (韭)
    最后，給大家?guī)椎乐袊?guó)菜名翻譯：其實(shí)規(guī)則很簡(jiǎn)單，就是烹飪方法+主料+配料+風(fēng)味
    蛋炒飯stir-fried rice with egg
    涼拌黃瓜 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
    紅燒肉braised pork with soy sauce
    宮爆雞丁stir-fried diced chicken with chili sauce and peanuts
    清蒸魚steamed fish
    肉絲面noodles with slice pork