Chinese Proverbs

Chinese Proverbs (si zi cheng yu 四字成语)

yu 雨
qing pen da yu 倾盆大雨
feng yu wu zu 风雨无阻
yu guo tian qing 雨过天晴

hu 虎
hu kou ba ya 虎口拔牙
hu shi dan dan 虎视眈眈
hu kou tao sheng 虎口逃生

hua 画
zhao mao hua hu 照猫画虎
hua she tian zu 画蛇添足
hua long dian jing 画龙点睛

ji 鸡
ji mao suan pi 鸡毛蒜皮
ji fei dan da 鸡飞蛋打
wen ji qi wu 闻鸡起舞

tian han di dong 天寒地冻
xue shang jia shuang 雪上加霜
xue zhong song tan 雪中送炭

ma 马
dan qiang pi ma 单枪匹马
kuai ma jia bian 快马加鞭
ma dao cheng gong 马到成功

dian shan lei ming 电闪雷鸣
ba yun jian ri 拨云见日
qing kong wan li 晴空万里

yi jian shuang diao 一箭双雕
yi shi er niao 一石二鸟
yi ju liang de 一举两得


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Vegetables

Vegetables

niàng dōng guā

mèn biǎn dòu

hǔ pí qīng jiāo

chǎo sù shí jǐn

bá sī tǔ dòu

yóu mèn mó gu yù mǐ sǔn

yáng cōng chǎo ròu piàn

xī hóng shì chǎo jī dàn

suàn róng hé lán dòu

suàn ní xī lán huā

suān là juǎn xīn cài

sū zhá tǔ dòu tiáo

sù sān xiān

sōng rén yù mǐ

qīng chǎo ǒu piàn

qīng chǎo kǔ guā


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Soup

Soup

dong gua pai gu tang

xian bei wan zi tang

shi jin shu cai tang

ji cai tang


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Poultry and Eggs

Poultry and Eggs

wǔ xiāng chá yè dàn

qì guō qīng dùn jī chì

kǎo jī

jī dàn gēng

hǔ pí dàn

hóng wēi jī tuǐ

gōng bǎo jī dīng

dōng ān zǐ jī

dàn sōng

dàn juǎn

dàn jiǎo

bō luó jī piàn


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Pork

Pork

hu pi rou

hong shao rou

hong shao pai gu

 

gu lao rou

gong bao rou ding

yu xiang rou si

wu xiang rou pai

wu cai rou si

tang cu rou pai

shi zi tou

qing jiao rou si

jiao yan pai gu


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Cold Dishes

Chinese Traditional Cold Dishes

老醋泡花生[lǎo cù pào huā shēng]

老醋泡花生[lǎo cù pào huā shēng]-Peanuts Pickled in Aged Vinegar

Ingredients:
花生                            huā shēng                       peanut
香菜                            xiāng cài                         cilantro
陈醋                            chén cù                          aged vinegar
白糖                            bái táng                          sugar
味精                            wèi jīng                           MSG(monosodium glutamate)
Features:
Tenderly red and green in color.
Taste:
Sour, sweet and crispy.

棒棒鸡[bàng bàng jī]

棒棒鸡[bàng bàng jī]-Shredded Chicken in Chilli Sauce

Ingredients:
鸡肉                            jī ròu                            chicken
酱油                            jiàng yóu                      soy sauce
蚝油                            háo yóu                        oyster sauce
姜                               jiāng                             ginger
辣椒粉                         là jiāo fěn                      ground chili pepper
花椒粉                         huā jiāo fěn                   ground sichuan peppercorn
Features:
Sichuan cuisine. Refreshing to the bite.
Taste:
Crispy, spicy, a bit sour and delicious.

拌双耳[bàn shuāng ěr]

拌双耳[bàn shuāng ěr]-Tossed Black and White Fungus

Ingredients:
黑木耳                         hēi mù ěr                      black fungus
银耳                            yín ěr                            white fungus
盐                               yán                              salt
白糖                            bái táng                        sugar
味精                            wèi jīng                         MSG(monosodium glutamate)
胡椒粉                         hú jiāo fěn                     ground peppercorn
香油                            xiāng yóu                      sesame oil
Features:
Tenderly black and white in color.
Taste:
Slippery and soothing.

拌豆腐丝[bàn dòu fu sī]

拌豆腐丝[bàn dòu fu sī]-Shredded Tofu with Sauce

Ingredients:
豆腐丝                         dòu fu sī                       tofu Sauce
香菜                            xiāng cài                      cilantro
辣椒油                         là jiāo yóu                    chili pepper oil
味精                            wèi jīng                         MSG(monosodium glutamate)
白糖                            bái táng                        sugar
葱                               cōng                             scallion
Features:
Tenderly green and white in color.
Taste:
Salty and delicious.

白切鸡[bái qiē jī]

白切鸡[bái qiē jī]-Boiled Chicken with Sauce

Ingredients:
鸡                                jī                                 chicken
辣椒油                         là jiāo yóu                    chili pepper oil
味精                            wèi jīng                         MSG(monosodium glutamate)
酱油                            jiàng yóu                      soy sauce
姜                               jiāng                             ginger
葱                               cōng                             scallion
Features:
Sichuan cuisine. The chicken is soft and richly flavored.
Taste:
Delicious and richly flavored.

桂花糖藕[guì huā táng ǒu]

桂花糖藕[guì huā táng ǒu]-Sliced Lotus Root with Sweet Sauce

Ingredients:
莲藕                lián ǒu                lotus root
白糖                bái táng              sugar
白醋                bái cù                 white vinegar
水                   shǔi                    water
500 grams (1.1 lb) lotus root
100 grams (7 2/3 tbsp) sugar
10 grams (2 tsp) white vinegar
100 grams (6 tbsp) water
Directions:
1. Wash the lotus root clean and cut it across the grain into slices 0.3 cm (0.12 inch) thick. Wash clean again, drain off the water and put in a basin.
2. Put water in the pot. Add sugar and bring to a boil. When the sauce thickens, add the vinegar and the lotus root and soak for 1 hour. Then it is ready to serve.
Features:
Jiangsu cuisine. Snow white in color, crispy and soothing to the mouth.
Taste:
Sweet with a sour touch.

夫妻肺片[fū qī fèi piàn]

夫妻肺片[fū qī fèi piàn]-Pork Lungs in Chili Sauce

Ingredients:
牛肉                            niú ròu                         beef
猪肺                            zhū fèi                          pork lung
芝麻                            zhī ma                         seseam seed
花生仁                         huā shēng rén              peanut
辣椒油                         là jiāo yóu                    chili pepper oil
花椒粉                         huā jiāo fěn                  ground sichuan peppercorn
酱油                            jiàng yóu                      soy sauce
味精                            wèi jīng                        MSG (monosodium glutamate)
卤水                            lǔ shuǐ                         marinated sauce
香料                            xiāng liào                     spice
Features:
Sichuan cuisine. Brightly colored.
Taste:
Crispy and aromatic.

川北凉粉[chuān běi liáng fěn]

川北凉粉[chuān běi liáng fěn]-Bean Noodles in Chilli Sauce

Ingredients:
四川凉粉                      sì chuān liáng fěn           sichuanese cold noodle
麻辣酱                         má là jiàng                     spicy sichuan sauce
红油                            hóng yóu                        chili oil
醋                               cù                                  Vinegar
姜                               jiāng                               ginger
蒜                               suàn                               garlic
葱                               cōng                              scallion
香菜                            xiāng cài                        cilantro
Features:
Sichuan Cuisine. Nice looking with the combination of white and red colors.
Taste:
Sour and spicy.

陈皮兔肉[chén pí tù ròu]

陈皮兔肉[chén pí tù ròu]-Rabbit Meat with Tangerine Flavor

Ingredients:
兔肉                            tù ròu                           rabbit meat
陈皮                            chén pí                         tangerine flavor
干红辣椒                     gān hóng là jiāo             red chili
胡椒                            hú jiāo                          peppercorns
香油                            xiāng yóu                     sesame oil
白糖                            bái táng                        sugar
味精                            wèi jīng                         MSG(monosodium glutamate)
姜                               jiāng                             ginger
葱                               cōng                             scallion
盐                               yán                               salt
Features:
Medicated diets. The dishes can strengthening middle warmer and benefiting vital energy.It can also educing sputa to relieve cough. It’s especially benefit for the chronic bronchitis people.
Taste:
Salty, refreshing with a slightly sweet and sour taste.

朝鲜泡菜[cháo xiǎn pào cài]

朝鲜泡菜[cháo xiǎn pào cài]-Korean Pickles

Ingredients:
白萝卜                         bái luó bo                    daikon radish
胡萝卜                         hú luó bo                     carrot
心里美                         xīn li měi                     watermolon radish
莴苣                            wō jù                           lettuce stem
青椒                            qīng jiāo                      green pepper
辣椒                            là jiāo                          red chili
Features:
Nice looking with the combination of green, yellow, red and colorful colors. Refreshing to the bite.
Taste:
Spicy and crispy.

朝鲜辣白菜[cháo xiǎn là bái cài]

朝鲜辣白菜[cháo xiǎn là bái cài]-Korean Cabbage

Ingredients:
圆白菜                         yuán bái cài                    cabbage
红辣椒                         hóng là jiāo                     pickled red chilies
盐                               yán                                 salt
白糖                            bái táng                          sugar
味精                            wèi jīng                           MSG(monosodium glutamate)
500 grams (1.1 lb) cabbage
2 grams (1/3 tsp) salt
2 grams (2/5 tsp) sugar
1 gram (1/4 tsp) MSG
2 pickled red chilies
10 grams (2 tsp) cooking oil
Directions:
1. Cut the cabbage and red chilies into shreds.
2. Heat water and bring it to a boil. Quick-boil the shredded cabbage, drain off the water and put in a basin. Sprinkle on the shredded chilies.
3. Heat hte oil in a wok to around 220 ºC (430 ºF) and pour this on the red chilies and cabbage. Add the salt, sugar and MSG. Mix well and serve on a plate.
Features:
Nice looking with the combination of green and red colors. Refreshing to the bite.
Taste:
Spicy and crispy.

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Beef

Beef

gān biān niú ròu sī

háo yóu niú ròu

hongmenniurou

hú luó bo dùn niú ròu

jiè lán niú ròu

là zi niú ròu

shuǐ zhǔ niú ròu

xiangshuniuroujuan

zhī ma niú ròu

boluoniurou

cǎi jiāo niú liǔ

chén pí niú ròu

chǐ yóu niú ròu

fān qié dùn niú nǎn

wān dòu là niú ròu

Chinese 8 cuisines

Chinese 8 cuisines

Chinese 8 cuisines

fujiancai

guangdongcai

hunancai

jiangsucai

sichuancai

1. 广东菜[guǎng dōng cài]-Guangdong Cuisine(Cantonese Cuisine)

Ingredients:
1.白灼基围虾                           bái zhuó jī wéi xiā              Scalded Shrimps
2.东江盐焗鸡                           dōng jiāng yán jú jī             Baked Chicken in Salt, Dongjiang Style
3.沙河粉                                 shā hé fěn                         Rice Noodles, Shahe Style
4.广式月饼                              guǎng shì yuè bǐng             Moon Cake, Guangdong Style
Understanding:
Tasting clean, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually has fowl and other meats that produce its unique dishes. The basic cooking techniques include roasting, stir-frying, sauteing, deep-frying, braising, stewing and steaming. Steaming and stir-frying are most frequently used to preserve the ingredients’ natural flavors. Guangdong chefs also pay much attention to the artistic presentation of their dishes.

Typical menu items: Shark Fin Soup; Steamed Sea Bass; Roasted Piglet

 

2.福建菜[fú jiàn cài]-Fujian Cuisine

Ingredients:
1.佛跳墙                                 fó tiào qiáng                           Fotiaoqiang–Steamed Abalone with Shark’s Fin and Fish
Maw in Broth (Lured by its delicious aroma even the
Buddha jumped over the wall to eat this dish.)
2.糟醉鸡                                 zāo zuì jī                               Liquor-Soaked Chicken
3.淡糟香螺片                          dàn zāo xiāng luó piàn            Sautéed Sliced Sea Whelks with Rice Wine Sauce
4.半月沉江                              bàn yuè chén jiāng                 Black Mushrooms and Wheat Gluten Soup
Understanding:
Combining Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is renowned for its seafood, beautiful color and magical tastes of sweet, sour, salt and savory. The most distinct feature is their “pickled taste”.
Typical menu items: Buddha Jumping Over the Wall; Snow Chicken; Prawn with Dragon’s Body and Phoenix’s Tail

 

3.浙江菜[zhè jiāng cài]-Zhejiang Cuisine               

Ingredients:
1.龙井虾仁                         lóng jǐng xiā rén                      Saute Shrimp, Longjing Style
2.虾爆鳝背                         xiā bào shàn bèi                     Saute Eel Slices with Shrimp
3.炸响铃                            zhà xiǎng líng                         Crispy Spring Rolls
4.五夫醉鸡                         wǔ fū zuì jī                              Liquor-Soaked Chicken, Wufu Style
5.西湖醋鱼                         xī hú cù yú                             West Lake Fish in Vinegar Gravy
Understanding:
Consisting of local cuisines of Hangzhou, Ningbo, and Shaoxing, Zhejiang Cuisine is not greasy. It wins its reputation for freshness, tenderness, softness, and smoothness with mellow fragrance. Hangzhou Cuisine is the most famous one among the three.
Typical menu items: West Lake Fish in vinegar gravy, Longjing Shelled Shrimp, Beggar’s Chicken

 

4.江苏菜[jiāng sū cài]-Jiangsu Cuisine

Ingredients:
1.蟹粉狮子头                          xiè fěn shī zi tóu                    Steamed Pork Ball with Crab Soup
2.汤包                                    tāng bāo                               Steamed Bun Stuffed with Juicy Pork
3.乌花                                    wū huā                                  Wuhua
4.天目湖砂锅鱼头                    tiān mù hú shā guō yú tóu       Fish Head en Casserole,Tianmu Style
Understanding:
Jiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reaches of the Yangtze River. Using fish and crustaceans as the main ingredients, it stresses freshness. Its carving techniques are delicate, among which the melon carving technique is especially well known. Cooking techniques consist of stewing, braising, roasting, and simmering. The flavor of Huaiyang Cuisine is light, fresh and sweet and its presentation is delicately elegant.
Typical menu items: Stewed Crab with Clear Soup, Long-boiled and Dry-shredded Meat, Duck Triplet, Crystal Meat, Squirrel with Mandarin Fish, and Liangxi Crisp Eel.

 

 

 

 

Ingredients:
1.油炸臭豆腐                        yóu zhà chòu dòu fu         Deep-Fried Fermented Tofu,Hunan Style
2.腊味合蒸                           là wèi hé zhēng                Steamed Smoked Haddock, Preserved Pork and Chicken
3.麻辣田鸡腿                        má là tián jī tǔi                 Saute Frog with Hot Spicy Sauce
4.东安子鸡                           dōng ān zǐ jī                     Dong’an Chicken
5.好丝百叶                           hǎo sī bǎi yè                    Braised Ox Tripe with Bamboo Shoots
Understanding:
Hunan cuisine consists of local cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau areas. It is characterized by thick and pungent flavors. Chili, pepper and shallot are usually necessities in this variation.

Typical menu items: Dong’an Chicken; Peppery and Hot Chicken

 

5.安徽菜[ān huī cài] -Anhui Cuisine

Ingredients:
1.燕巢凤尾虾                          yàn cháo fèng wěi xiā             Phoenix-Tailed Prawns
2.云雾肉                                 yún wù ròu                            Braised Streaky Pork with Brown Sauce
3.蝴蝶面                                 hú dié miàn                           Butterfly Noodles
4.符离集烧鸡                          fú lí jí shāo jī                          Red-Cooked Chicken, Fuliji Style
Understanding:
Anhui cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often ham will be added to improve taste and candied sugar added to gain freshness.

Typical menu items: Stewed Snapper; Huangshan Braised Pigeon.

 

6.四川菜[sì chuān cài]-Sichuan Cuisine

Ingredients:
1.夫妻肺片                             fū qī fèi piàn                                Pork Lungs in Chili Sauce
2.麻婆豆腐                             má pó dòu fu                               Mapo Tofu (Stir-Fried Tofu in Hot Sauce)
3.干煸牛肉丝                          gān biān niú ròu sī                       Saute Shredded Beef in Chili Sauce
4.龙抄手                                 lóng chāo shǒu                           Wonton Soup
Understanding:
Sichuan Cuisine, known more commonly in the west as Sichuan cuisine, is one of the most famous chinese cuisines in the world. Characterized by its spicy and pungent flavors, Sichuan cuisine, with a myriad of tastes, emphasizes the use of chili. Pepper and prickly ash are always in accompaniment, producing the typical exciting tastes. Garlic, ginger and fermented soybean are also used in the cooking process. Wild vegetables and meats such as are often chosen as ingredients, while frying, frying without oil, pickling and braising are used as basic cooking techniques. It can be said that one who doesn’t experience Sichuan food has never reached China.

Typical menu items: Hot Pot; Smoked Duck; Kung Pao Chicken; Twice Cooked Pork; Mapo Dofu

 

7.山东菜[shān dōng cài]-Shandong Cuisine

Ingredients:
1.炒芙蓉蟹黄                          chǎo fú róng xiè huáng           Stir-Fried Eggs with Crab Roe
2.迎宾花篮                             yíng bīn huā lán                     Stewed Shrimps with Mushrooms and White Fungus
3.海米珍珠笋                          hái mǐ zhēn zhū sǔn               Stewed Dried Shrimps with Bamboo Shoots
4.九转大肠                             jiǔ zhuǎn dà cháng                 Braised Intestines in Brown Sauce
5.焖大虾                                mèn dà xiā                             Braised Prawns
Understanding:
Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clean, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallots and garlic are frequently used as seasonings so Shandong dishes taste pungent. Soups are given much emphasis in Shandong cuisine. Thin soups are clear and fresh while creamy soups are thick and taste strong. Jinan chefs are adept at deep-frying, grilling, pan-frying and stir-frying while Jiaodong chefs are famous for cooking seafood with a fresh and light taste.Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clean, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallots and garlic are frequently used as seasonings so Shandong dishes taste pungent. Soups are given much emphasis in Shandong cuisine. Thin soups are clear and fresh while creamy soups are thick and taste strong. Jinan chefs are adept at deep-frying, grilling, pan-frying and stir-frying while Jiaodong chefs are famous for cooking seafood with a fresh and light taste.

Typical menu items: Bird’s Nest Soup; Yellow River Carp in Sweet and Sour sauce.

 

8.湖南菜[hú nán cài]-Hunan Cuisine

Lesson 50 Take Part in a Trade Fair

Lesson 50  Take Part in a Trade Fair

Audio 4 is not available so far, please learn this sentence by yourself!

Dì wǔshí Kè     Cānjiā Jiāoyìhuì
第 五十课      参 加 交 易 会
Lesson 50   Take Part in a Trade Fair
Situational Conversation

(While waiting for somebody, this lady is asking something about the Fair.

 

Xiānsheng,nǐ hǎo。Zhèicì Guǎngzhōu Shāngpǐn Jiāoyìhuì yīgòng yǒu duōshao gè zhǎnwèi?

女士: 先生, 你 好。 这次 广州 商品 交易会 一共 有 多少 个 展位?

Hello, Sir. How many exhibition booths are there altogether in this Guangzhou Export Commodities Fair?

 

Sānqiān duō gè。Qǐngwèn,nǐ xiǎng kàn shénme chǎnpǐn?

男士:3000 多 个。 请问, 你 想 看 什么 产品?

More than three thousand. What kind of products do you want to see?

 

Wǒ xiǎng kànkan fǎngzhīpǐn hé lǚyóu shāngpǐn。

女士:我 想 看看 纺织品 和 旅游 商品。

I want to have a look at textile and traveling products.

 

Fǎngzhīpǐn zài sān hào zhǎnlǎnguǎn,lǚyóu shāngpǐn zài wǔ hào zhǎnlǎnguǎn。

男士:纺织品 在 3 号 展览馆, 旅游 商品 在 5 号 展览馆。

Textiles are in the No.3 Exhibition Hall. Traveling products are in the No.5 Exhibition Hall.

 

Zhèicì jiāoyìhuì shì shénme shíhou kāishǐ de?

女士:这次 交易会 是 什么 时候 开始 的?

When did this fair start?

 

Qiántiān。

男士:前天。

The day before yesterday.

 

Zhèicì Guǎng Jiāo Huì shénme shíhou jiéshù?

女士:这次 广 交 会 什么 时候 结束?

When does the fair finish?

 

Shí tiān yǐhòu。

男士:10 天 以后。

It will be over in ten days.

 

Xièxie!

女士:谢谢!

Thank you!

 

Bù kèqì!

男士:不 客气!

You are welcome!

 

Key Words

交易会 jiāo yì huì business meeting
商品 shāng pǐn commodity;goods;merchandise
展位 zhǎn wèi exhibition booth
产品 chán pǐn product;produce
纺织品 fǎng zhī pǐn textile;fabric


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