先來說說烹飪技巧啊
There are countless ways to cook the same ingredients , and each way of cooking imparts its own unique flavor to the food.
蒸：steam
炒：stir-fry
燉，燴：stew
煮：boil
炸：deep fry
煎：shallow-fry
烤：bake（壹般用於蛋糕），roast（壹般用於肉類）
還有壹種是叫做：poach,這種中文翻譯是水煮，但是又不同於boil的水煮，如果妳要介紹紅燒魚的話，它的做法就是這個。
再來說味道：
酸：sour
甜：sweet
苦：bitter
辣：hot/spicy
麻：西餐不會用到sichuan pepper,應該很少有麻的東西，要解釋的話最好是sting，但是最好說明是吃在嘴裏的感覺。
鹹：salty
軟：soft/tender
硬：hard
脆：crispy
接下來妳要是想賣弄壹番呢，就簡單介紹壹下八大菜系
Chinese cuisine can be divided into eight main regional branches:
Sichuan, with characteristic rich and spicy
Shandong, which is particular in its selection of ingredients for dishes.
Suzhou, its carefully presented steamed crucian carp
Guangdong, with distinctive sweet and crispy dishes.
Fujian, famed for Buddha Jumps Over the Wall(佛跳墻)
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 cured meats.
最後來說壹下煲湯啊 （Tonics）
Besides their daily staples, the Chinese also like to use various herbal medicines to make tonic soup.