1.“北京烤鴨”可譯為“Peking Duck”或“Peking/Beijing Roast Duck”。[qh]
2.“sweet bean sauce"相當于“sweet noodle sauce”，意為“甜面醬”，其中“bean”指“豆子”，“noodle”指“面條”。[qh]
3.“spring onion”也叫“green onion，指“大蔥”，“onion”指“洋蔥”。[qh]
4.“closed oven”和“hung oven”分別意為“燜爐”和“掛爐”。[qh]
5.“season”是動詞，意為“調味”。“seasoning“是名詞，意為“調味品，調料”。[qh]

中國八大菜系(1)[qh]

中國地域遼闊，民族眾多，因此地方菜肴各具特色。總體來講，中國飲食可以大致分為八大地方菜系（Eight Regional Cuisines）。當然，還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]
四川菜系以辛辣為特色，著重使用辣椒，也常使用花椒。花椒具有一種獨特的香氣和味道，能在口腔中產生一種帶有微刺感的麻木感覺。此外，大蒜、香蔥、姜和豆豉也祓應用于烹飪過程中。[qh]
2.山東菜系／魯菜( 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]
山東菜系味道清、純、不油膩，以香、鮮、脆、嫩為特色，常使用菁蔥和大蒜作為調料。[qh]
3.廣東菜系／粵菜（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]
廣東菜系味道清、淡、脆、鮮，為西方人所熟知，常用猛禽走獸烹飪出具有創意的菜肴。廣東廚師也分注重菜肴的藝術感。[qh]