为了帮助广大考生系统的复习2013翻译资格考试，更好的掌握翻译资格考试教材的重点内容，小编特编辑了翻译资格考试培训的重点辅导资料和模拟试题，希望对您此次参加考试有所帮助！

 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

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更多关注：翻译资格考试模拟试题  考试用书 

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