中國菜，中餐 Chinese cuisine

烹飪技巧 cooking technique

煎 to fry

炒 to stir-fry

炸 to deep-fry

燴/燜/燉 to stew

蒸 to steam

煮 to boil

烘焙 to bake

烤 to roast

切條 to cut to strips

切丁 to dice

切碎to mince

磨碎 to grind

飲食習慣dietary habit

特色食品special food

元宵 sweet sticky rice dumplings

年糕 rice cake

油條 deep-fried dough sticks?

豆?jié){ soybean milk?

饅頭 steamed bun?

包子 steamed stuffed bun?

拉面 hand-stretched noodles?

豆腐 tofu; bean curd?

麻花 fried dough twist?

皮蛋 100-year egg; century egg?

蛋炒飯 Med rice with egg?

火鍋hot pot?

原料 ingredient?

豬/牛肉丸 pork/beef ball?

鴨肉duck?

蘑菇 mushroom?

北京烤鴨 Beijing roast duck?

素菜館 vegetarian restaurant?

白酒 Chinese liquor

?