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2014年6月大学英语四级翻译必背分类词汇(十)

2014-05-29 阅读 :
  烹饪 Culinary Arts
  美食节 gourmet festival
  中餐烹饪 Chinese cuisine
  色,香,味俱全 perfect combination of color , aroma , taste and appearance
  四大菜系:山东菜,四川菜,粤菜,扬州菜
  four major Chinese cuisines: Shandong cuisine , Sichuan cuisine , Canton 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
  八宝菜 eight-treasure pickles ( assorted walnut meats , asparagus , lettuce , almonds , cucumber and peanuts , etc . pickled in soy sauce )
  八宝饭 eight-treasure rice pudding (glutinous rice steamed with preserved fruits , sweetened bean paste , lotus seeds , longan , etc.)
  白斩鸡 tender boiled chicken (made by boiling a whole chicken in water and cutting into cubes , then dipping into seasonings )
  臭豆腐 odd-odour bean curb
  粉蒸肉 pork streamed with rice flour
  风味小吃 local delicacy
  腐竹 rolls of dried bean milk cream
  冷盘 hors d’oeuvres
  萨其马 Manchu candied fritter cut in squares
大学英语四、六级考试 --- 四级词汇备考资料
本文标题:2014年6月大学英语四级翻译必背分类词汇(十)
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