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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(xí)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 Fried 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 Baijiu