爱华网To the Chinese, cooking is an art in itself. Chinese cuisine placesemphasis on colour, aroma and flavour. Not only must a dish tastegood, it must also appeal to the senses to be able to when theappetite.
先来说说烹饪技巧啊
There are countless ways to cook the same ingredients , and eachway of cooking imparts its own unique flavor to the food.
蒸：steam
炒：stir-fry
炖，烩：stew
煮：boil
炸：deep fry
煎：shallow-fry
烤：bake（一般用于蛋糕），roast（一般用于肉类）
还有一种是叫做：poach,这种中文翻译是水煮，但是又不同于boil的水煮，如果你要介绍红烧鱼的话，它的做法就是这个。
再来说味道：
酸：sour
甜：sweet
苦：bitter
辣：hot/spicy
麻：西餐不会用到sichuanpepper,应该很少有麻的东西，要解释的话最好是sting，但是最好说明是吃在嘴里的感觉。
咸：salty
软：soft/tender
硬：hard
脆：crispy
接下来你要是想卖弄一番呢，就简单介绍一下八大菜系
Chinese cuisine can be divided into eight main regionalbranches:
Sichuan, with characteristic rich and spicy
Shandong, which is particular in its selection of ingredients fordishes.
Suzhou, its carefully presented steamed crucian carp
Guangdong, with distinctive sweet and crispy dishes.
Fujian, famed for Buddha Jumps Over the Wall(佛跳墙)
Zhejiang, which emphasises fresh food and natural flavours,particularly seafood.
Huizhou, which favous delicacies from the land and sea
Hunan, which features rich foods with strong colours like curedmeats.
最后来说一下煲汤啊 （Tonics）
Besides their daily staples, the Chinese also like to use variousherbal medicines to make tonic soup.
Reference:
Han, Y. N. & Chay, G. (2003). Gateway to Chineseculture. FuIsland Offset Printing: Singapore.
