四大菜系：山东菜、四川菜、粤菜、扬州菜
　　Shandong cuisine, Sichuan cuisine, Canton /Guangdong cuisine and Yangzhou cuisine
　　南淡北咸，东甜西辣
　　the light southern cuisine and the salty northern cuisine, the sweet eastern cuisine and the spicy western cuisine或
　　the light flavor in the south, the salty flavor in the north, the sweet flavor in the east and the spicy flavor in the west
　　白斩鸡 tender boiled chicken
　　臭豆腐 odd-odour bean curd
　　风味小吃 local delicacy
　　刀切、火候
　　刀切 cutting and slicing techniques
　　火候 heat control
　　切片 slicing
　　切条 cutting to strips
　　切丝 shredding
　　切柳 filleting
　　切丁 dicing
　　切碎 mincing
　　磨碎 grinding
　　大/旺/武火 strong heat
　　中火 medium heat
　　小/微/文火 gentle heat
　　烹饪方法 (名词)
　　烹饪方法 Cooking Techniques
　　煎 pan-frying
　　炒 stir-frying
　　爆 quick-frying
　　炸 deep-frying
　　烩 stewing
　　熏 smoking
　　煨 simmering
　　煮 boiling
　　烘 baking
　　烤 roasting
　　蒸 steaming
　　红烧 braising (with soy sauce)
　　涮羊肉 dip-boiled mutton slices
　　酒
　　啤酒 beer
　　洋酒 wine
　　黄酒 yellow rice wine
　　烈酒 spirit
　　白酒 white spirit