1.“北京烤鸭”可译为“Peking Duck”或“Peking/Beijing Roast Duck”。[qh]
2.“sweet bean sauce"相当于“sweet noodle sauce”，意为“甜面酱”，其中“bean”指“豆子”，“noodle”指“面条”。[qh]
3.“spring onion”也叫“green onion，指“大葱”，“onion”指“洋葱”。[qh]
4.“closed oven”和“hung oven”分别意为“焖炉”和“挂炉”。[qh]
5.“season”是动词，意为“调味”。“seasoning“是名词，意为“调味品，调料”。[qh]

中国八大菜系(1)[qh]

中国地域辽阔，民族众多，因此地方菜肴各具特色。总体来讲，中国饮食可以大致分为八大地方菜系（Eight Regional Cuisines）。当然，还有其他很多著名的地方菜系( Local Cuisines)，例如北京菜和上海菜等。[qh]
1.四川菜系/川菜（Sichuan/Szechuan Cuisine）[qh]
Characterized by its spicy and pungent flavor, Sichuan Cuisine emphasizes on the use of chili pepper. Sichuan pepper is also frequently used. which has a unique aroma and flavor. creating a slightly tingly numbness in the mouth. Besides, garlic, chives, ginger and black bean sauce are also used in the cooking process.[qh]
四川菜系以辛辣为特色，着重使用辣椒，也常使用花椒。花椒具有一种独特的香气和味道，能在口腔中产生一种带有微刺感的麻木感觉。此外，大蒜、香葱、姜和豆豉也祓应用于烹饪过程中。[qh]
2.山东菜系／鲁菜( Shandong Cuisine )[qh]
Shandong Cuisine is clear. pure and not greasy, characterized by its emphasis on aroma, freshness, crispness and tenderness. Green onion and garlic are usually used as seasonings.[qh]
山东菜系味道清、纯、不油腻，以香、鲜、脆、嫩为特色，常使用菁葱和大蒜作为调料。[qh]
3.广东菜系／粤菜（Guangdong/Cantonese Cuisine）[qh]
Tasting clear, light, crisp and fresh, Guangdong Cuisine, familiar to westerners. usually chooses raptors and beasts to produce originative dishes. Guangdong chefs also pay much attention to the artistic presentation of dishes.[qh]
广东菜系味道清、淡、脆、鲜，为西方人所熟知，常用猛禽走兽烹饪出具有创意的菜肴。广东厨师也分注重菜肴的艺术感。[qh]