英國 Phaidon 最新推出的《China: The Cookbook》找來陳紀臨和方曉嵐夫婦合力撰寫。忽發奇想：以英語書寫中國食譜，真的能準確描繪出中國菜的博大精深；當中，不同的飲食文化背景、不同的文字可有不同的書寫差異？
就像中國菜的烹調技法煎炒炆燉炸蒸焗紅燒煨煙燻爆……單是炒也分為爆炒和煸炒，林林總總，各適其適；甚至有一些的「味道」只能意會不能言傳，像常常提及的鑊氣，沒有當中的飲食文化背景不容易說得清；那麼，不同語言的食譜又是怎樣去演繹？
鑊氣
釋義：鑊氣是指由鑊所烹調的食物，並運用其猛烈的火力保留食物的味道及口味；要烹調「有鑊氣」，要利用猛烈的火力烹調；並要快速地拋起鑊裏的食物。
Wok Hei
the food is cooked in a seasoned wok over a high flame while being stirred and tossed quickly…
走油
釋義：走油是指在烹調前先將原料經炸製成半成品，也可使食物有上色，成型，除油脂，可用於肉類、豆類製品等。
Ingredients are lightly dredged in oil then heated over low or medium-low heat for about a minute to partially cook the ingredients in preparation for the next stage of cooking.
汆水
釋義：烹調前先把食材放入沸水中片刻，透過水的熱力燒煮食材，可以達到去除肉類血水以及去除部分油脂，令湯水更清；也可去除蔬菜中的苦澀味。
Blancing
The ingredients are cooked in hot water or soup for a short period of time, then submerged in a bowl of cold water in order to retain the freshness and the original flavour.
隔水燉
釋義：隔水燉是將原料放入有蓋的容器內，再將容器放入裝水的鍋內，蓋上鍋蓋，用小火長時間加熱。菜式能保持食材的味道，湯汁鮮美。
Double Boiling
Double Boiling is to cook slowly through indirect heat without disturbing the food. The ingredients are combined and seasoned, with or without water, in a sealed container, which is then placed in a wok or steamer and steamed over high heat for 1-3 hours.
爆炒
釋義：爆炒是用大火燒油放入食材以極短的時間內爆熟，調味成菜的烹調方法；特點是脆嫩香口。爆與炒很相似，都是大火速成，分別是爆在加熱時油溫更高。
Stir frying
One of the more popular frying techiques is stir-frying-ingredients are cooked in hot oil over high heat and stirred continuously until fully cooked. Stir-frying over very high heat is bao（爆）is used to cook ingredients very quickly, usually without sauce.
參考資料：《大廚小貼士》、《China The Cookbook》、DayDayCook、維基百科、百度百科
