Glossary
上菜 (shàngcài)
To serve food or for food to be served. In Chinese dining etiquette, it's customary to wait for all dishes to be served or for elders to begin before starting to eat.
Example:
等所有菜都上菜了,我们才能开始动筷子。
中国新年 (Zhōngguó xīnnián)
Also known as Lunar New Year or Spring Festival, it is the most important traditional Chinese holiday, celebrated with family gatherings and symbolic foods like dumplings.
Example:
在中国新年,吃饺子象征着财富和好运。
中秋节 (Zhōngqiū jié)
The Mid-Autumn Festival is a harvest festival celebrated by Chinese and Vietnamese people, traditionally observed by eating mooncakes and admiring the full moon.
Example:
每年中秋节,家家户户都会团聚在一起,品尝月饼。
保留其天然味道 (bǎoliú qí tiānrán wèidào)
This principle means to preserve the natural flavors of ingredients. Many Chinese cooking techniques aim to enhance, rather than mask, the inherent taste of the food.
Example:
清蒸鱼是粤菜的经典,因为它能最大限度地保留其天然味道。
和谐 (héxié)
Signifies harmony in Chinese cooking, emphasizing that all components of a dish should complement each other to create a unified and pleasant experience.
Example:
厨师们努力让食材的颜色和味道达到和谐,使每道菜都像艺术品。
四川菜 (SìChuān cài)/川菜 (Chuān cài)
Sichuan cuisine, famous for its bold, spicy, and numbing flavors, primarily achieved through the generous use of chili peppers and Sichuan peppercorns.
Example:
如果你喜欢挑战味蕾,那一定要尝尝麻辣鲜香的四川菜。
季节性原料 (jìjiéxìng yuánliào)
Refers to seasonal ingredients, highlighting the practice of using produce and other foods that are in season to ensure maximum freshness and flavor.
Example:
为了做出最美味的菜肴,中国厨师总是优先选择当季的季节性原料。
安徽菜 (Ānhuī cài)/徽菜 (Huī cài)
Anhui cuisine, known for its use of wild game, locally grown vegetables, and various spices and herbs, often featuring braising and stewing techniques.
Example:
安徽菜的特色是利用当地的山珍野味,烹制出原汁原味的菜肴。
家庭式 (jiātíngshì)
Describes family-style dining, a common practice in China where multiple dishes are placed in the center of the table for everyone to share.
Example:
我们一家人最喜欢去中餐馆吃家庭式的晚餐,大家可以一起分享各种菜肴。
就餐礼仪禁忌 (jiùcān lǐyí jìnjì)
Refers to dining etiquette taboos, which are specific rules or behaviors to avoid while eating in China to show respect and cultural awareness.
Example:
了解中国的就餐礼仪禁忌,可以避免在饭桌上出现尴尬的情况。
山东菜 (Shāndōng cài)/鲁菜 (Lǔ cài)
Shandong cuisine, one of the oldest and most influential Chinese cuisines, known for its emphasis on freshness, natural flavors, and refined cooking techniques, often featuring wheat-based products and seafood.
Example:
山东菜以其精致的烹饪和对食材原味的保留而著称,是北方菜系的代表。
平衡 (pínghéng)
Refers to the concept of balance in Chinese cuisine, often involving the harmonious combination of flavors, textures, and ingredients (e.g., yin and yang elements).
Example:
一道完美的中国菜,不仅味道好,更要注重酸甜苦辣的平衡。
广东菜 (Guǎngdōng cài)/粤菜 (Yùe cài)
Cantonese cuisine, known for its mild and fresh flavors, emphasis on seafood, and cooking techniques like steaming and stir-frying.
Example:
广东菜以其清淡的口味和丰富的海鲜而闻名,点心也是其一大特色。
月饼 (yuèbǐng)
Mooncakes, a traditional Chinese pastry typically eaten during the Mid-Autumn Festival, often filled with sweet bean paste or lotus seed paste.
Example:
我最喜欢吃莲蓉馅的月饼,配上一杯热茶真是绝配。
民以食为天 (mín yǐ shí wéi tiān)
This proverb translates to 'Food is the first necessity of the people' or 'The people regard food as their heaven.' It highlights the fundamental importance of food in Chinese culture, extending beyond mere sustenance to daily life and social interactions.
Example:
在春节,家家户户都准备丰盛的年夜饭,真正体现了“民以食为天”的文化理念。
江苏菜 (Jiāngsū cài)/苏菜 (Sū cài)
Jiangsu cuisine, characterized by its fresh ingredients, delicate flavors, intricate presentations, and light seasonings, often featuring braised dishes and soups.
Example:
江苏菜讲究刀工和摆盘,每道菜都像一件艺术品,味道也十分清雅。
油炸 (yóuzhá)
Deep-frying, a cooking technique where food is submerged in hot oil, often used to create crispy textures, particularly in Sichuan cuisine.
Example:
炸春卷外酥里嫩,是很多人都喜欢的油炸小吃。
浙江菜 (Zhèjiāng cài)/浙菜 (Zhè cài)
Zhejiang cuisine, known for its fresh and natural flavors, often featuring freshwater fish and seafood, with common techniques including steaming and stir-frying.
Example:
浙江菜以其清淡、鲜美和精致而闻名,西湖醋鱼就是一道经典的浙菜。
湖南菜 (Húnán cài)/湘菜 (Xiāng cài)
Hunan cuisine, known for its dry heat and intensely spicy flavors, often featuring chili peppers, garlic, and slow-cooking techniques.
Example:
湖南菜的辣是那种直接而浓烈的辣,让人吃得大汗淋漓却又欲罢不能。
炒 (chǎo)
Stir-frying, a quick cooking method using a wok over high heat, commonly used across all Chinese cuisines to cook ingredients rapidly while retaining their crispness and flavor.
Example:
厨师们在高温下快速炒菜,以保持蔬菜的鲜脆口感。
炖 (dùn)
Braising or stewing, a slow-cooking technique used to tenderize ingredients and allow flavors to meld, common in many Chinese cuisines like Cantonese, Sichuan, and Hunan.
Example:
这道红烧肉经过长时间的炖煮,肉质软烂入味,非常下饭。
点心 (diǎnxīn)
Dim sum, a style of Chinese cuisine prepared as small bite-sized portions of food, often served with tea, especially popular in Cantonese cuisine.
Example:
周末和朋友去茶楼喝早茶,吃各种精致的点心,是件很享受的事。
生鲜 (shēngxiān)
Means fresh, emphasizing the high value placed on using ingredients that are newly harvested, caught, or prepared to ensure optimal flavor and quality.
Example:
广东菜特别注重食材的生鲜,所以海鲜通常都是活的。
直立 (zhílì)
Standing upright; specifically, a dining taboo where chopsticks should never be left standing upright in a bowl of rice, as it resembles incense sticks at funerals.
Example:
记住,吃完饭后不要把筷子直立插在米饭里,那是不吉利的。
福建菜 (Fújiàn cài)/闽菜 (Mǐncài)
Fujian cuisine, known for its emphasis on seafood, light flavors, and slow-simmered soups, often incorporating sweet and sour elements.
Example:
福建菜的佛跳墙是一道名菜,汇集了山珍海味,汤汁浓郁。
筷子 (kuàizi)
Chopsticks, the primary eating utensils in China, used for picking up food.
Example:
用筷子夹起一块豆腐,需要一定的技巧和耐心。
米饭 (mǐfàn)
Cooked rice, a fundamental staple food in many parts of China, often served as the base for meals.
Example:
没有米饭的晚餐,就像没有灵魂的身体,总觉得少了点什么。
节日 (jiérì)
Refers to festivals or holidays, which are often celebrated with specific traditional foods and special dishes.
Example:
中国有许多传统节日,每个节日都有其独特的庆祝食物。
花椒 (huājiāo)
Sichuan peppercorns, a unique spice that produces a tingling, numbing sensation (mala) on the tongue, characteristic of Sichuan cuisine.
Example:
水煮鱼里放了大量的花椒,吃起来嘴巴会有一种酥麻的感觉。
菜系 (càixì)
Refers to the major regional culinary traditions or schools of Chinese cuisine, each with distinct characteristics in terms of ingredients, flavors, and cooking methods.
Example:
中国有八大菜系,每个菜系都有其独特的风味和代表菜。
蒸 (zhēng)
Steaming, a healthy cooking method widely used in Chinese cuisine, especially in Cantonese and Zhejiang dishes, to preserve the natural flavors and nutrients of ingredients.
Example:
清蒸鱼是保持鱼肉鲜嫩的最佳烹饪方式。
辣椒 (làjiāo)
Chili peppers, a key ingredient in many spicy Chinese cuisines, especially Sichuan and Hunan, providing heat and flavor.
Example:
没有辣椒的川菜,就像没有灵魂的菜肴,少了那份火辣的刺激。
面条 (miàntiáo)
Noodles, a versatile staple food in Chinese cuisine, made from wheat flour and served in various forms, often in soups or stir-fries.
Example:
生日的时候,中国人喜欢吃长长的面条,寓意长寿。
饺子 (jiǎozi)
Dumplings, a popular Chinese food consisting of minced meat and/or vegetables wrapped in a thin dough, often eaten during festivals like Chinese New Year.
Example:
除夕夜,全家人一起包饺子是很多中国家庭的传统。