When you see the characters 干煸 (gānbīan), it means something is cooked in a special way. It's a cooking method called 'dry-frying'.
Think about stir-frying, but with less oil and often for a longer time. The goal is to make the food really crispy and flavorful on the outside.
You often see this method used with green beans, chicken, or even squid. The food isn't swimming in sauce; instead, it gets nice and browned directly in the wok.
So, if a dish has '干煸' in its name, expect it to be deliciously crispy and a bit drier than a saucy stir-fry.
When you see 干煸 (gānbīan) on a Chinese menu, it means the dish has been dry-fried. This cooking method involves stir-frying ingredients without adding much liquid, often with oil and spices, until they become crispy and flavorful.
It's different from deep-frying because it uses less oil and focuses on achieving a drier, more intense texture and taste. You'll often find vegetables like green beans or meats like chicken prepared this way. The goal is to remove moisture and concentrate the flavors, resulting in a delightfully crisp texture.
When you see the cooking method 干煸 (gānbīan) on a Chinese menu, it means the dish has been "dry-fried."
This technique involves stir-frying ingredients over high heat with minimal oil, allowing them to crisp up and develop a concentrated flavor without being submerged in sauce.
It's different from a typical stir-fry, which often has more sauce. Think of it as frying until crispy and a bit dry.
Common dishes include 干煸豆角 (gānbīan dòujiǎo), dry-fried green beans, and 干煸牛肉丝 (gānbīan níuròusī), dry-fried shredded beef.
When you see 干煸 (gānbiān) on a Chinese menu, it means the dish has been dry-fried. This cooking method involves stir-frying ingredients over high heat with minimal oil, allowing them to lose moisture and become crispy.
It's a technique often used for green beans (干煸四季豆), beef (干煸牛肉), or shredded potatoes (干煸土豆丝). The goal is to achieve a flavorful, slightly charred, and distinctively crispy texture without deep-frying.
So, if you like your food with a bit of crunch and intense flavor, dishes prepared with the 干煸 method are a great choice.
When you see the characters 干煸 (gānbiān) on a Chinese menu, it means the dish has been “dry-fried” until crispy. This cooking technique involves stir-frying ingredients over high heat with minimal oil, allowing the natural flavors to concentrate and develop a delightful texture.
It’s often used for dishes like 干煸四季豆 (gānbiān sìjìdòu – dry-fried green beans) or 干煸牛肉丝 (gānbiān niúròu sī – dry-fried shredded beef). The goal is to remove moisture and achieve a slightly browned, crisp exterior while keeping the inside tender.
When you see the characters 干煸 (gānbiān) on a Chinese menu, it means the dish has been “dry-fried” until crispy. This cooking technique involves stir-frying ingredients over high heat with minimal oil, allowing the natural flavors to concentrate and develop a delightful texture. It’s a popular method for preparing dishes like 干煸四季豆 (gānbiān sìjìdòu), or dry-fried green beans, which are cooked until they're tender-crisp and slightly blistered. The goal is to remove moisture and achieve a rich, savory, and often spicy result. So, if you like things with a bit of a bite and a concentrated flavor, a 干煸 dish is a great choice.
干煸 در ۳۰ ثانیه
- Dry-frying method
- Creates crispy texture
- Often used for beans or chicken
§ What Does 干煸 (gānbian) Mean?
If you've ever eaten authentic Sichuan food, you've probably encountered dishes that use the cooking technique 干煸 (gānbian). This isn't just about frying; it's a specific method that creates a unique texture and flavor. Think crispy, fragrant, and sometimes a little spicy.
- DEFINITION
- To dry-fry (until crispy). This means cooking ingredients in a wok with little to no oil over high heat until they lose moisture and become crispy or browned. It's often used for vegetables like green beans or meats like shredded pork.
The key here is 'dry' and 'crispy'. Unlike deep-frying where food is submerged in oil, 干煸 (gānbian) uses a minimal amount of oil, allowing the ingredients to brown and crisp up in their own juices and the heat of the wok. It's a fantastic way to develop deep, complex flavors and a satisfying texture that's neither soggy nor overly greasy.
§ When Do People Use 干煸 (gānbian)?
You'll primarily hear and see 干煸 (gānbian) in the context of cooking, especially when discussing Sichuan cuisine. It's a common culinary term. Here are some situations:
- Ordering food: When you see a dish called 干煸四季豆 (gānbian sìjìdòu), you know it's dry-fried green beans.
- Cooking at home: If you're following a Chinese recipe, you might see instructions to 干煸 (gānbian) certain ingredients.
- Describing food: You can use it to describe the cooking method or the resulting texture. For example, 'I love the 干煸 (gānbian) flavor of this chicken.'
It's less common in casual, everyday conversation outside of a food context. You wouldn't use it to describe, say, drying your hair or frying an egg in a conventional way. It's very specific to this culinary technique.
§ Examples of 干煸 (gānbian) in Action
Let's look at some common dishes and sentences where 干煸 (gānbian) appears:
我最喜欢吃干煸四季豆。
Wǒ zuì xǐhuān chī gānbian sìjìdòu.
(I most like eat dry-fry four-season-beans.)
Translation Hint: I love eating dry-fried green beans the most.
这道菜需要先干煸一下肉。
Zhè dào cài xūyào xiān gānbian yīxià ròu.
(This dish needs first dry-fry a-bit meat.)
Translation Hint: This dish requires dry-frying the meat a bit first.
干煸的味道很香。
Gānbian de wèidào hěn xiāng.
(Dry-fry's flavor very fragrant.)
Translation Hint: The dry-fried flavor is very fragrant.
§ Common Dishes Using 干煸 (gānbian)
Here are some popular Chinese dishes that prominently feature the 干煸 (gānbian) technique. If you see these on a menu, you'll know what to expect:
- 干煸四季豆 (gānbian sìjìdòu): Dry-fried green beans. This is probably the most famous 干煸 (gānbian) dish. The beans are cooked until slightly wrinkled and tender-crisp, often with minced pork and chilies.
- 干煸土豆丝 (gānbian tǔdòu sī): Dry-fried shredded potatoes. Less common than green beans, but equally delicious, offering a unique crispy texture.
- 干煸肥肠 (gānbian féicháng): Dry-fried pork intestines. A more adventurous dish for some, where the intestines are thoroughly cleaned, then dry-fried until flavorful and chewy, often spicy.
- 干煸牛肉丝 (gānbian niúròu sī): Dry-fried shredded beef. The beef strips are cooked until browned and slightly crispy, absorbing the flavors of accompanying spices and aromatics.
When you're eating these dishes, pay attention to the texture. That distinct crispiness and deep flavor are the hallmarks of a good 干煸 (gānbian) dish. It's a technique that elevates simple ingredients into something special.
§ Where you actually hear this word — work, school, news
Alright, so you've got a grasp on what 干煸 means in the kitchen. But where does this word pop up in real life, beyond just ordering food? You'd be surprised how often you encounter it, especially in everyday conversations about food, cooking, and even in a more figurative sense when people are talking about things that are 'dried out' or 'shriveled'. Let's break down some common scenarios.
§ In Restaurants and Menus (Of Course!)
This is the most obvious place. When you're in a Chinese restaurant, especially one that specializes in Sichuan or Hunan cuisine, you'll see 干煸 everywhere. It's a key cooking method for many popular dishes. Knowing this word helps you confidently order and understand what you're getting.
- DEFINITION
- 干煸: To dry-fry (until crispy).
我想点一份干煸四季豆。(Wǒ xiǎng diǎn yī fèn gānbian sìjìdòu.)
Translation: I'd like to order a plate of dry-fried green beans.
这个餐厅的干煸牛肉丝很有名。(Zhège cāntīng de gānbian niúròu sī hěn yǒumíng.)
Translation: This restaurant's dry-fried shredded beef is very famous.
§ In Cooking Shows and Recipes
If you're into Chinese cooking, you'll definitely hear 干煸 in cooking shows, online tutorials, and recipe instructions. It's a fundamental technique, so chefs and home cooks use the term freely.
先把辣椒和花椒干煸出香味。(Xiān bǎ làjiāo hé huājiāo gānbian chū xiāngwèi.)
Translation: First, dry-fry the chilies and Sichuan peppercorns until fragrant.
这个菜的关键是要把土豆丝干煸得焦黄。(Zhège cài de guānjiàn shì yào bǎ tǔdòu sī gānbian de jiāohuáng.)
Translation: The key to this dish is to dry-fry the shredded potatoes until golden and slightly crispy.
§ Everyday Conversations About Food
Beyond professional cooking, people frequently use 干煸 when discussing meals they've had, or plan to cook, with friends and family. It's just part of the common food vocabulary.
When someone asks what you want for dinner:
今天晚上吃点什么？要不我们干煸一下排骨？(Jīntiān wǎnshàng chī diǎn shénme? Yàobù wǒmen gānbian yīxià páigǔ?)
Translation: What should we eat tonight? How about we dry-fry some ribs?
Describing a dish they enjoyed:
那家的干煸藕片做得真好吃，又香又脆。(Nà jiā de gānbian ǒupiàn zuò de zhēn hǎochī, yòu xiāng yòu cuì.)
Translation: Their dry-fried lotus root slices are really delicious, fragrant and crispy.
§ Beyond Food: A Figurative Sense (Less Common, but good to know)
While primarily culinary, you might occasionally hear '干' (gān - dry) or even '干煸' used in a more extended, figurative sense, especially in casual speech, to describe something that has become 'dried out,' 'withered,' or even 'exhausted.' This is less common for the full '干煸' but understanding the '干' component helps. For example, if someone looks very tired and dehydrated after a long day, a colloquial phrase might include '干巴巴' (gānbābā - dry and shriveled).
他跑了一天步，人都快干煸了。(Tā pǎo le yī tiān bù, rén dōu kuài gānbian le.)
Translation: He ran all day, he's almost (figuratively) dry-fried/exhausted.
So, whether you're ordering at a restaurant, watching a cooking show, or just chatting about dinner plans, '干煸' is a word that will come up often. Knowing it not only helps you understand food descriptions but also gives you insight into a very common and delicious Chinese cooking method. Keep an ear out for it!
چقدر رسمی است؟
"这道菜的烹饪方法是先干煸，再加入调料。(The cooking method for this dish is to dry-fry first, then add seasonings.)"
"我们通常用干煸的方式炒豆角。(We usually stir-fry green beans by dry-frying them.)"
"这肉煸得真香！(This meat is dry-fried so fragrantly!)"
"妈妈把土豆片煎得脆脆的。(Mom fried the potato slices until they were crispy.)"
"把这虾米爆炒一下，味道才够劲。(Quick-fry these dried shrimp for a more intense flavor.)"
راهنمای تلفظ
- Some learners might struggle with the 'an' sound, which is similar to the 'en' in 'ten' but with a slightly more open mouth.
- The 'bian' sound can be tricky. Make sure to clearly articulate the 'b' and then transition smoothly into the 'ian' vowel combination.
گرامر لازم
干煸 is typically used with vegetables or meat that are cut into smaller pieces, like green beans or chicken strips. The goal is to cook them until they are crispy on the outside.
干煸四季豆 (gānbian sìjìdòu) - Dry-fried green beans
The '干' (gān) in 干煸 means 'dry' and emphasizes the cooking method's focus on reducing moisture to achieve crispiness.
干 (gān) - dry, as in 这种饼干很干 (Zhè zhǒng bǐnggān hěn gān) - This cracker is very dry.
The '煸' (biān) refers to stir-frying something over high heat with minimal oil, allowing it to brown and crisp up.
煸炒 (biānchǎo) - stir-fry (with a focus on browning/crisping)
When using 干煸, you often add other ingredients after the initial dry-frying to create the full dish, such as garlic, chilies, or seasonings.
先干煸鸡肉，再加入辣椒和花椒。(Xiān gānbian jīròu, zài jiārù làjiāo hé huājiāo.) - First dry-fry the chicken, then add chili and Sichuan peppercorns.
It's important to keep the heat relatively high and stir continuously when dry-frying to prevent burning and ensure even crisping.
大火干煸，不停翻炒。(Dàhuǒ gānbian, bùtíng fānchǎo.) - Dry-fry over high heat, stirring constantly.
مثالها بر اساس سطح
我喜欢吃干煸豆角。
I like to eat dry-fried green beans.
干煸牛肉很好吃。
Dry-fried beef is very delicious.
这个菜是怎么干煸的？
How is this dish dry-fried?
她会干煸很多菜。
She can dry-fry many dishes.
请给我一份干煸鸡。
Please give me a portion of dry-fried chicken.
干煸排骨有点辣。
Dry-fried spare ribs are a bit spicy.
你想吃干煸豆腐吗？
Do you want to eat dry-fried tofu?
干煸茄子是我的最爱。
Dry-fried eggplant is my favorite.
把豆角干煸一下。
Dry-fry the green beans.
这道菜需要干煸。
This dish needs to be dry-fried.
厨师正在干煸牛肉。
The chef is dry-frying beef.
干煸的菜很好吃。
Dry-fried dishes are delicious.
你喜欢干煸土豆吗？
Do you like dry-fried potatoes?
妈妈教我怎么干煸虾。
Mom taught me how to dry-fry shrimp.
干煸可以让食物更香。
Dry-frying can make food more fragrant.
这种烹饪方法叫干煸。
This cooking method is called dry-frying.
干煸四季豆是一道很受欢迎的家常菜。
Dry-fried green beans are a very popular home-style dish.
这家餐厅的干煸牛肉做得很好吃。
This restaurant's dry-fried beef is very delicious.
我想点一份干煸大虾。
I want to order a portion of dry-fried prawns.
你喜欢吃干煸藕片吗？
Do you like to eat dry-fried lotus root slices?
厨师正在干煸辣椒和花椒。
The chef is dry-frying chilies and Sichuan peppercorns.
这道菜需要先干煸一下，再加入其他调料。
This dish needs to be dry-fried first, then add other seasonings.
干煸菜花吃起来口感特别好。
Dry-fried cauliflower tastes particularly good.
我妈妈做的干煸肥肠是一绝。
My mom's dry-fried pork intestines are a specialty.
这道菜的秘诀就是把豆角干煸到表皮焦黄。
The secret to this dish is to dry-fry the green beans until their skins are scorched yellow.
干煸牛肉丝是一道非常受欢迎的川菜，麻辣鲜香。
Dry-fried shredded beef is a very popular Sichuan dish, numbingly spicy and fragrant.
厨师建议将茄子干煸一下，这样口感会更香糯。
The chef suggested dry-frying the eggplant a bit, which will make the texture more fragrant and glutinous.
我喜欢吃干煸四季豆，尤其是放了辣椒和花椒的。
I like to eat dry-fried green beans, especially with chili peppers and Sichuan peppercorns.
制作这道菜的关键在于掌握好火候，将食材干煸透彻。
The key to making this dish is to control the heat well and dry-fry the ingredients thoroughly.
他尝试用干煸的方法制作了一道素菜，味道出乎意料的好。
He tried making a vegetarian dish using the dry-frying method, and the taste was unexpectedly good.
干煸土豆片吃起来外酥里嫩，非常下饭。
Dry-fried potato slices are crispy on the outside and tender on the inside, very good with rice.
为了增加风味，我决定把姜蒜先干煸出香味。
To enhance the flavor, I decided to dry-fry the ginger and garlic until fragrant first.
干煸的豆角吃起来又香又脆，是我的最爱。
Dry-fried green beans are fragrant and crispy, my favorite.
厨师将牛肉干煸至金黄色，香味扑鼻。
The chef dry-fried the beef until golden, and the aroma filled the air.
这道干煸鸡是用小块鸡肉和辣椒一起煸炒而成的。
This dry-fried chicken dish is made by stir-frying small pieces of chicken with chilies.
如果你喜欢口感酥脆的菜，可以试试干煸藕片。
If you like crispy dishes, you can try dry-fried lotus root slices.
我妈妈做的干煸茄子每次都抢手。
My mom's dry-fried eggplant is always a hit.
为了增加风味，她还加了少许花椒来干煸。
To enhance the flavor, she also added a bit of Sichuan peppercorns for dry-frying.
饭馆里这道干煸肥肠做得非常地道，口感独特。
This dry-fried pig intestine dish at the restaurant is very authentic, with a unique texture.
这道菜的秘诀就是要把土豆丝干煸到焦黄。
The secret to this dish is to dry-fry the shredded potatoes until golden brown.
ترکیبهای رایج
عبارات رایج
这道菜干煸得很好。
This dish is dry-fried very well. (This dish's dry-frying is very good.)
我想吃干煸的。
I want to eat something dry-fried. (I want to eat dry-fried [food].)
请把这个干煸一下。
Please dry-fry this. (Please dry-fry this [a bit].)
干煸四季豆是我的最爱。
Dry-fried green beans are my favorite. (Dry-fried green beans are my most loved.)
干煸要用大火。
Dry-frying needs high heat. (Dry-fry needs big fire.)
他很会干煸菜。
He's good at dry-frying dishes. (He very good at dry-frying vegetables/dishes.)
干煸后味道更好。
It tastes better after dry-frying. (After dry-frying, taste better.)
这个菜可以干煸吗？
Can this dish be dry-fried? (This dish can dry-fry?)
干煸时间要掌握好。
The dry-frying time needs to be controlled well. (Dry-frying time needs to grasp well.)
干煸的菜更香。
Dry-fried dishes are more fragrant. (Dry-fried dishes more fragrant.)
اغلب اشتباه گرفته میشود با
While '干煸' food can become '焦' (charred/burnt) if overcooked, '焦' itself refers to burning or charring, not the cooking method. '干煸' aims for crispy, not necessarily burnt.
'脆' means crispy. '干煸' is a method to achieve a '脆' texture, so they are related, but '脆' is an adjective describing the result, not the cooking technique itself.
'香' means fragrant or aromatic. '干煸' food often becomes very '香', but '香' describes the smell and taste, not the cooking process. '干煸' uses specific techniques to create this fragrance along with crispiness.
الگوهای دستوری
اصطلاحات و عبارات
"干煸四季豆 (gānbīan sìjìdòu)"
Dry-fried green beans
我今天想吃干煸四季豆。 (Wǒ jīntiān xiǎng chī gānbīan sìjìdòu.)
neutral"干煸牛肉丝 (gānbīan níuròusī)"
Dry-fried shredded beef
这家餐厅的干煸牛肉丝很有名。 (Zhè jiā cāntīng de gānbīan níuròusī hěn yǒumíng.)
neutral"干煸土豆丝 (gānbīan tǔdòusī)"
Dry-fried shredded potatoes
干煸土豆丝是一道很受欢迎的家常菜。 (Gānbīan tǔdòusī shì yī dào hěn shòu huānyíng de jiāchángcài.)
neutral"干煸藕片 (gānbīan ǒupiàn)"
Dry-fried lotus root slices
我第一次吃干煸藕片，味道不错。 (Wǒ dì yī cì chī gānbīan ǒupiàn, wèidào bùcuò.)
neutral"干煸茶树菇 (gānbīan cháshùgū)"
Dry-fried tea tree mushrooms
干煸茶树菇的口感很好。 (Gānbīan cháshùgū de kǒugǎn hěn hǎo.)
neutral"干煸花菜 (gānbīan huācài)"
Dry-fried cauliflower
我的妈妈喜欢做干煸花菜。 (Wǒ de māma xǐhuān zuò gānbīan huācài.)
neutral"干煸虾 (gānbīan xiā)"
Dry-fried shrimp
这道干煸虾做得太好吃了！ (Zhè dào gānbīan xiā zuò de tài hǎo chī le!)
neutral"干煸排骨 (gānbīan páigǔ)"
Dry-fried ribs
他最喜欢吃干煸排骨。 (Tā zuì xǐhuān chī gānbīan páigǔ.)
neutral"干煸肥肠 (gānbīan féicháng)"
Dry-fried pork intestines
干煸肥肠是四川菜的经典。 (Gānbīan féicháng shì Sìchuān cài de jīngdiǎn.)
neutral"干煸青椒 (gānbīan qīngjiāo)"
Dry-fried green peppers
干煸青椒配米饭很好吃。 (Gānbīan qīngjiāo pèi mǐfàn hěn hǎo chī.)
neutralبهراحتی اشتباه گرفته میشود
Both involve cooking in hot oil, but '炸' is deep-frying.
'干煸' uses less oil and aims for crispiness through constant stir-frying, often with minimal liquid. '炸' involves submerging food in a large amount of hot oil.
炸鸡 (zhá jī) - fried chicken (deep-fried); 干煸牛肉 (gān biān niú ròu) - dry-fried beef (stir-fried until crispy).
Both are stir-frying techniques.
'炒' is a general term for stir-frying. '干煸' is a specific type of stir-frying that emphasizes dry heat and less oil to achieve a crispy texture, often until the ingredients are slightly shriveled or browned.
炒饭 (chǎo fàn) - fried rice (general stir-fry); 干煸豆角 (gān biān dòu jiǎo) - dry-fried green beans (stir-fried until crispy and slightly shriveled).
Both involve cooking with oil in a pan.
'煎' is pan-frying, where food is cooked on one or both sides in a shallow amount of oil, often to create a crust. '干煸' is a more active, continuous stir-frying process designed to dry out the food and make it crispy throughout.
煎鸡蛋 (jiān jī dàn) - fried egg (pan-fried); 干煸虾 (gān biān xiā) - dry-fried shrimp (stir-fried until crispy).
Both can result in crispy textures.
'烤' means to roast or bake, using dry heat in an oven or over an open flame. '干煸' is a stovetop cooking method using a wok or pan with oil.
烤肉 (kǎo ròu) - roasted meat (oven/grill); 干煸排骨 (gān biān pái gǔ) - dry-fried spare ribs (wok-cooked).
This is the single character that forms part of '干煸'.
'煸' generally means to stir-fry briefly until fragrant. '干煸' specifically adds the '干' (gān) which means 'dry', emphasizing the dry-frying aspect to achieve crispiness by cooking out moisture.
煸炒 (biān chǎo) - stir-fry (briefly); 干煸鱿鱼 (gān biān yóu yú) - dry-fried squid (stir-fried until crispy).
الگوهای جملهسازی
subject + 干煸 + object
我喜欢干煸豆角。 (Wǒ xǐhuan gānbiān dòujiǎo.) - I like dry-fried green beans.
subject + 喜欢/想 + 干煸 + object
他想干煸四季豆。 (Tā xiǎng gānbiān sìjìdòu.) - He wants to dry-fry string beans.
干煸 + object + 很好吃。
干煸土豆丝很好吃。 (Gānbiān tǔdòu sī hěn hào chī.) - Dry-fried shredded potatoes are very delicious.
厨师 + 把 + object + 干煸。
厨师把茄子干煸了。 (Chúshī bǎ qiézi gānbiān le.) - The chef dry-fried the eggplant.
خانواده کلمه
اسمها
صفتها
نکات
Dry-Frying is a Cooking Method
Remember that 干煸 (gānbian) refers to a specific cooking technique, not an ingredient. It's about how you prepare the food.
Focus on the 'Dry' Aspect
The first character, 干 (gān), means 'dry'. This is a big clue! It emphasizes cooking without much liquid or oil, aiming for a dry, crispy texture.
Look for '煸' in Other Dishes
While 干煸 is common, you might see 煸 (biān) used in other contexts, often implying a quick, high-heat stir-fry. But for crispy results, 干煸 is the one.
Think About Texture
When you hear 干煸, immediately think of crispy. This cooking method is designed to get rid of moisture and create a slightly browned, crunchy exterior.
Not Just Stir-Frying
Don't confuse 干煸 with general stir-frying (炒 chǎo). While both use a wok, 干煸 specifically aims for that dry, crispy finish.
Common in Sichuan Cuisine
干煸 is a very popular technique in Sichuan cuisine. If you see it on a menu, expect bold flavors and often a bit of spice, along with that signature crispiness.
Practice with Examples
Saying examples aloud helps. Try: 干煸牛肉 (gānbian niúròu) - 'dry-fried beef' or 干煸豆角 (gānbian dòujiǎo) - 'dry-fried green beans'.
Visualize the Process
Imagine vegetables or meat being cooked in a wok with minimal oil, getting browned and crispy. This mental image reinforces the meaning.
Understanding '煸'
The character 煸 (biān) itself means 'to stir-fry quickly' or 'to sauté'. When combined with 干 (gān), it emphasizes the drying and crisping aspect of that quick stir-fry.
Listen for the Sound
Next time you're at a Chinese restaurant, listen for the sizzling sound that often accompanies dry-frying. It's a clue to how the dish was prepared.
حفظ کنید
روش یادسپاری
Imagine a chef vigorously DRYING (干 gān) ingredients in a PAN (煸 biān) over high heat, making them crispy. 干煸 literally means 'dry-fry'.
تداعی تصویری
Picture a wok with shrimp or green beans sizzling, getting perfectly browned and crispy without much oil, just intense dry heat.
شبکه واژگان
چالش
Think of some dishes that are often dry-fried. For example, 干煸四季豆 (gānbīan sìjìdòu - dry-fried green beans) or 干煸虾 (gānbīan xiā - dry-fried shrimp). Try to say them out loud.
تمرین در زندگی واقعی
موقعیتهای واقعی
Eating out at a Sichuan restaurant.
- 我想吃干煸豆角。
- I want to eat dry-fried green beans.
- 干煸肥肠也很好吃。
- Dry-fried intestines are also delicious.
- 你们的干煸菜做得怎么样？
- How do you make your dry-fried dishes?
Cooking a Chinese dish at home.
- 这道菜需要先干煸一下。
- This dish needs to be dry-fried first.
- 干煸的时候火要大一点。
- The heat should be higher when dry-frying.
- 干煸到什么程度就可以了？
- How dry-fried should it be?
Discussing Chinese cooking techniques.
- 干煸是一种很常见的烹饪方法。
- Dry-frying is a very common cooking method.
- 干煸和爆炒有什么区别？
- What's the difference between dry-frying and stir-frying?
- 学会干煸就能做很多川菜了。
- Once you learn dry-frying, you can make many Sichuan dishes.
Ordering food online or through an app.
- 搜索一下干煸菜。
- Search for dry-fried dishes.
- 有没有干煸土豆丝？
- Is there dry-fried shredded potatoes?
- 我想点一份干煸四季豆。
- I want to order a portion of dry-fried green beans.
Watching a cooking show or tutorial.
- 看这个厨师怎么干煸。
- See how this chef dry-fries.
- 干煸的技巧很重要。
- The technique of dry-frying is very important.
- 原来干煸是这样做的。
- So, this is how dry-frying is done.
شروعکنندههای مکالمه
"你喜欢吃干煸的菜吗？"
"你会做干煸的菜吗？"
"你觉得干煸什么食材最好吃？"
"干煸菜通常都很辣，你觉得呢？"
"除了川菜，还有哪些菜系会用干煸这种做法？"
موضوعات نگارش
描述一次你吃干煸菜的经历。
想象一下你正在厨房里干煸一道菜，你会怎么做？
干煸这种烹饪方式给你留下了什么印象？
干煸菜有哪些是你喜欢和不喜欢的？
如果你要向朋友介绍干煸，你会怎么说？
سوالات متداول
10 سوالDry-frying, or 干煸 (gānbian), is a Chinese cooking technique where ingredients are stir-fried with very little or no oil over high heat. The goal is to remove moisture and achieve a crispy texture, often creating a concentrated flavor. It's different from deep-frying.
Not quite. While both use high heat, stir-frying often involves more oil and aims to cook ingredients quickly while retaining moisture. 干煸 (gānbian) specifically focuses on removing moisture to make the food crispy and intensely flavorful. Think of it as a specialized type of stir-frying.
You'll often find 干煸 (gānbian) used for dishes like dry-fried green beans (干煸四季豆 - gānbian sìjìdòu), dry-fried shredded beef (干煸牛肉丝 - gānbian niúròu sī), or sometimes dry-fried tofu. The ingredients need to be able to crisp up nicely.
It can take a little practice, especially getting the heat right. The key is to keep the ingredients moving constantly to prevent burning and ensure even crisping. Start with simple dishes like green beans to get a feel for it. Don't be afraid to experiment!
Good question! The 'dry' in 干煸 (gānbian) refers to the outcome: a dry, crispy texture, as opposed to a saucy or moist dish. While some oil is used to prevent sticking and aid crisping, it's significantly less than in typical stir-frying or deep-frying, and the focus is on evaporating moisture.
Not really for 'any' vegetable. It works best with vegetables that can hold their shape and develop a good texture when moisture is removed, like green beans, potatoes, or lotus root. Leafy greens, for example, would just wilt and burn.
Pan-frying usually involves cooking food in a moderate amount of oil to brown and cook through. 干煸 (gānbian) uses less oil and focuses on high heat to actively dry out the surface of the food, making it crispy and intensifying its flavor.
Compared to deep-frying, yes, it's generally healthier because it uses much less oil. The technique itself doesn't inherently make food healthy or unhealthy; it depends on the ingredients and other cooking steps involved in the dish.
You'll know it's ready when the ingredients are visibly shriveled, slightly browned, and have a distinctly crispy texture. For example, dry-fried green beans should be wrinkled and have some charred spots, but not be burnt.
Absolutely! 干煸 (gānbian) is excellent for meats like shredded beef or chicken, and even some seafood. The principle is the same: cook over high heat with minimal oil to achieve a crispy exterior and concentrated flavor. Just be careful not to overcook and dry it out too much.
خودت رو بسنج 156 سوال
我喜欢吃___四季豆。
因为 '干煸' 意味着干炒，这是一种常见的烹饪四季豆的方式，让它变得香脆。
这家饭馆的___牛肉很有名。
干煸牛肉是一道常见的川菜，指的是将牛肉干炒至香脆。
妈妈今天晚上要做___虾。
干煸虾是把虾干炒，使其外皮香脆。
这道菜用___的方法烹饪。
题目暗示了这是一种烹饪方法，而干煸是其中一种。例如：干煸土豆。
他喜欢吃味道浓郁的___菜。
干煸菜通常味道浓郁，因为在炒制过程中会加入多种调料。
请给我一份___土豆丝。
干煸土豆丝是很受欢迎的家常菜，指把土豆丝干炒。
Which dish is often prepared using the '干煸' method?
干煸 (gānbian) means 'dry-fry until crispy,' a common technique for dishes like green beans.
If you want your vegetables to be crispy and flavorful using the '干煸' method, what kind of cooking process would you expect?
干煸 (gānbian) involves dry-frying, which aims for a crispy texture by reducing moisture and browning the food.
Which of these ingredients is commonly '干煸' in Chinese cooking?
干煸肉丝 (gānbian ròu sī - dry-fried shredded pork) is a very common dish, especially in Sichuan cuisine.
The '干煸' cooking method usually involves a lot of liquid.
No, '干煸' (gānbian) means 'dry-fry,' implying little to no liquid and a focus on reducing moisture.
When you '干煸' something, you are trying to make it crispy.
Yes, '干煸' (gānbian) literally means 'dry-fry until crispy.' The goal is a drier, crispier texture.
You can '干煸' seafood like shrimp to make it crispy.
Yes, '干煸' can be used with various ingredients, including shrimp, to achieve a crispy texture.
Dry-fried green beans are delicious.
This dish needs to be dry-fried a bit.
Do you like to eat dry-fried food?
این را بلند بخوانید:
我想吃干煸牛肉丝。
تمرکز: gān biān niú ròu sī
تو گفتی:
تشخیص گفتار در مرورگر شما پشتیبانی نمیشود. از کروم یا اج استفاده کنید.
این را بلند بخوانید:
干煸辣椒很辣。
تمرکز: gān biān là jiāo
تو گفتی:
تشخیص گفتار در مرورگر شما پشتیبانی نمیشود. از کروم یا اج استفاده کنید.
این را بلند بخوانید:
请给我一份干煸土豆。
تمرکز: gān biān tǔ dòu
تو گفتی:
تشخیص گفتار در مرورگر شما پشتیبانی نمیشود. از کروم یا اج استفاده کنید.
You are at a Chinese restaurant. You want to order green beans cooked in a dry-fried style. How would you tell the waiter what you want?
خوب نوشتید! تلاش خوبی بود! پاسخ نمونه را ببینید.
پاسخ نمونه
你好，请给我一份干煸四季豆。 (Hello, please give me a dry-fried green beans.)
Your friend asks you how to cook crispy chicken without a lot of oil. You remember '干煸'. How would you suggest they cook it using this method?
خوب نوشتید! تلاش خوبی بود! پاسخ نمونه را ببینید.
پاسخ نمونه
你可以干煸鸡肉，这样会很脆。(You can dry-fry the chicken, it will be very crispy.)
You're writing a simple recipe for dry-fried eggplant. What instruction would you give for cooking the eggplant?
خوب نوشتید! تلاش خوبی بود! پاسخ نمونه را ببینید.
پاسخ نمونه
把茄子干煸一下，直到变软。(Dry-fry the eggplant until it softens.)
根据这段文字，我点了什么菜？(According to this text, what dish did I order?)
این متن را بخوانید:
菜单上写着：干煸牛肉丝。我喜欢吃辣的，所以点了这道菜。这道菜很好吃，牛肉很脆。
根据这段文字，我点了什么菜？(According to this text, what dish did I order?)
文章中明确提到“菜单上写着：干煸牛肉丝。我喜欢吃辣的，所以点了这道菜。” (The text explicitly states: 'The menu says: dry-fried shredded beef. I like spicy food, so I ordered this dish.')
文章中明确提到“菜单上写着：干煸牛肉丝。我喜欢吃辣的，所以点了这道菜。” (The text explicitly states: 'The menu says: dry-fried shredded beef. I like spicy food, so I ordered this dish.')
妈妈是怎么做土豆的？(How did Mom cook the potatoes?)
این متن را بخوانید:
妈妈今天做了干煸土豆。她先把土豆切成条，然后用一点油干煸，最后放了盐和辣椒。我们都很喜欢吃。
妈妈是怎么做土豆的？(How did Mom cook the potatoes?)
文章中提到“她先把土豆切成条，然后用一点油干煸” (The text mentions 'She first cut the potatoes into strips, then dry-fried them with a little oil').
文章中提到“她先把土豆切成条，然后用一点油干煸” (The text mentions 'She first cut the potatoes into strips, then dry-fried them with a little oil').
为什么我朋友喜欢点干煸的蔬菜？(Why does my friend like to order dry-fried vegetables?)
این متن را بخوانید:
我朋友不喜欢吃油太多的菜，所以他总是点干煸的蔬菜。他说干煸的蔬菜更健康，味道也很好。
为什么我朋友喜欢点干煸的蔬菜？(Why does my friend like to order dry-fried vegetables?)
文章中提到“我朋友不喜欢吃油太多的菜，所以他总是点干煸的蔬菜。” (The text mentions 'My friend doesn't like dishes with too much oil, so he always orders dry-fried vegetables.')
文章中提到“我朋友不喜欢吃油太多的菜，所以他总是点干煸的蔬菜。” (The text mentions 'My friend doesn't like dishes with too much oil, so he always orders dry-fried vegetables.')
This sentence means 'I like dry-fried green beans.' The basic sentence structure is Subject + Verb + Object. '我' (wǒ - I) is the subject, '喜欢' (xǐhuān - like) is the verb, and '干煸豆角' (gān biān dòujiǎo - dry-fried green beans) is the object.
This sentence means 'Mom can dry-fry chicken.' '妈妈' (māma - Mom) is the subject, '会' (huì - can/will) is an auxiliary verb indicating ability, and '干煸鸡肉' (gān biān jīròu - dry-fried chicken) is the verb phrase and object.
This sentence means 'They want to dry-fry potatoes.' '他们' (tāmen - They) is the subject, '要' (yào - want/to be going to) is an auxiliary verb indicating intention, and '干煸土豆' (gān biān tǔdòu - dry-fried potatoes) is the verb phrase and object.
她喜欢吃___四季豆，又香又脆。
“干煸”在这里指将四季豆干炒至香脆。
这家餐厅的___牛肉丝很有名，你可以试试。
“干煸牛肉丝”是一种常见的菜肴，表示牛肉丝被干炒。
妈妈在厨房里___辣椒，准备做辣味菜。
“干煸辣椒”表示将辣椒干炒出香味，常用于烹饪。
这道菜的特点是把主料___到金黄酥脆。
“干煸”的目的是让食物变得金黄酥脆。
今天我想吃点辣的，不如___一下土豆片。
“干煸土豆片”是一种常见的做法，可以使土豆片香辣脆口。
要做出好吃的菜，有时候需要把配料___一下。
“干煸”配料可以提升菜肴的风味。
Which dish is typically made using the '干煸' cooking method?
干煸 (gānbian) means to dry-fry until crispy. 干煸四季豆 (gānbian sìjìdòu) is a classic Sichuan dish that uses this technique.
If a dish is '干煸'ed, what is the main characteristic of its texture?
The '干煸' (gānbian) method aims to cook ingredients until they are dry, crispy, and often a bit chewy, especially on the outside.
Which of these ingredients is commonly '干煸'ed in Chinese cuisine?
干煸土豆丝 (gānbian tǔdòu sī - dry-fried shredded potatoes) is a common dish. While other ingredients can be fried, '干煸' specifically refers to dry-frying for crispiness, which works well with potatoes.
When you '干煸' something, you add a lot of water to cook it.
False. '干煸' (gānbian) literally means 'dry-fry'. It involves frying with minimal or no liquid until the ingredients are crispy.
The goal of '干煸' is to make the food crispy.
True. The primary aim of the '干煸' (gānbian) cooking method is to dry-fry ingredients until they achieve a crispy texture.
You can '干煸' vegetables like green beans.
True. 干煸四季豆 (gānbian sìjìdòu - dry-fried green beans) is a very famous dish that uses this technique.
This sentence means 'I like dry-fried green beans.' The common structure is Subject + Verb + Object.
This sentence means 'This restaurant's dry-fried beef is very delicious.' '的' connects the restaurant to the beef dish.
This sentence means 'Can you make dry-fried shrimp?' '会' indicates ability, and '吗' turns it into a question.
这道菜的特点是把豆角___，这样吃起来口感更好。
根据语境，将豆角干煸能使其口感更好。
他喜欢吃辣的，所以总是要求厨师把鸡肉___得焦香。
“焦香”暗示了干煸的烹饪方式。
四川菜里有很多用"___"这种方法烹饪的菜肴，味道浓郁。
干煸是四川菜常用的烹饪方式之一。
为了让藕片更入味，妈妈总是先把它们___一下。
干煸可以使藕片更入味。
这种做法需要把食材在油锅里___，直到表面金黄。
“直到表面金黄”提示了干煸的特点。
她第一次尝试___四季豆，没想到味道非常好。
干煸四季豆是一道常见的菜肴，符合语境。
Choose the best translation for '干煸四季豆'.
干煸 (gānbian) means to dry-fry until crispy, so 干煸四季豆 (gānbian sìjìdòu) refers to green beans cooked using this method.
Which of these dishes is typically prepared using the '干煸' method?
干煸 (gānbian) is a cooking technique that involves stir-frying ingredients until they are dry and crispy. Among the options, 干煸肥肠 is a classic dish that uses this method.
If a dish is described as '干煸', what can you expect about its texture?
The term 干煸 (gānbian) specifically implies that the food is cooked until it's dry and crispy, often with a slightly charred exterior.
You can use '干煸' to describe boiling vegetables.
干煸 (gānbian) specifically refers to a dry-frying technique, not boiling.
The goal of '干煸' is to make the ingredients soft and moist.
The purpose of 干煸 (gānbian) is to remove moisture and make the ingredients crispy and flavorful, not soft and moist.
干煸牛肉丝 (gānbian niúròu sī) is a dish made by dry-frying shredded beef.
Yes, 干煸牛肉丝 (gānbian niúròu sī) literally translates to 'dry-fried shredded beef', indicating the cooking method.
This dish is a traditional Sichuan cuisine.
Many chefs enjoy using this cooking method.
The essence of this cooking method is to dry out moisture.
این را بلند بخوانید:
你会做干煸牛肉吗？
تمرکز: gānbīan níuròu
تو گفتی:
تشخیص گفتار در مرورگر شما پشتیبانی نمیشود. از کروم یا اج استفاده کنید.
این را بلند بخوانید:
我喜欢吃干煸四季豆，因为它很香脆。
تمرکز: gānbīan sìjìdòu
تو گفتی:
تشخیص گفتار در مرورگر شما پشتیبانی نمیشود. از کروم یا اج استفاده کنید.
این را بلند بخوانید:
干煸这种烹饪方式能让菜肴的味道更浓郁。
تمرکز: gānbīan pēngrèn fāngshì
تو گفتی:
تشخیص گفتار در مرورگر شما پشتیبانی نمیشود. از کروم یا اج استفاده کنید.
Imagine you are describing your favorite dry-fried dish to a friend. What dish is it, and what makes it special? Write 2-3 sentences.
خوب نوشتید! تلاش خوبی بود! پاسخ نمونه را ببینید.
پاسخ نمونه
我最喜欢干煸豆角。它吃起来又香又脆，味道非常好。
You are explaining how to dry-fry a dish to someone who has never done it before. What is one important step or tip you would give them? Write 2-3 sentences.
خوب نوشتید! تلاش خوبی بود! پاسخ نمونه را ببینید.
پاسخ نمونه
干煸的时候，火候很重要。要用大火快速翻炒，这样菜才能变得酥脆。
Describe a time you ate a dry-fried dish that was either really good or really bad. What happened? Write 2-3 sentences.
خوب نوشتید! تلاش خوبی بود! پاسخ نمونه را ببینید.
پاسخ نمونه
上次在饭馆吃干煸牛肉，牛肉太老了，一点也不好吃。我觉得厨师没有掌握好火候。
根据这段话，干煸的烹饪方法有什么特点？
این متن را بخوانید:
干煸菜是川菜中常见的烹饪方法。这种做法通常需要把食材用比较大的火，快速地煸炒，直到食材的水分减少，表面变得焦黄酥脆。这样做的菜肴味道浓郁，口感也很好。
根据这段话，干煸的烹饪方法有什么特点？
文章中明确提到“需要把食材用比较大的火，快速地煸炒，直到食材的水分减少，表面变得焦黄酥脆。”
文章中明确提到“需要把食材用比较大的火，快速地煸炒，直到食材的水分减少，表面变得焦黄酥脆。”
小王为什么会觉得失望？
این متن را بخوانید:
小王很喜欢吃辣，所以他最爱吃干煸四季豆。每次去餐馆，他都会点这道菜。但是昨天他点的干煸四季豆做得不好，吃起来软软的，一点也不香。小王觉得很失望。
小王为什么会觉得失望？
文章提到“但是昨天他点的干煸四季豆做得不好，吃起来软软的，一点也不香。”
文章提到“但是昨天他点的干煸四季豆做得不好，吃起来软软的，一点也不香。”
这段话主要告诉我们干煸的什么？
این متن را بخوانید:
干煸可以用来烹饪很多种食材，比如豆角、牛肉、鸡肉等。关键在于控制好火候和时间，才能做出成功的干煸菜。如果火候不够，食材不会酥脆；如果时间太长，食材又会变得焦糊。
这段话主要告诉我们干煸的什么？
文章中强调了“关键在于控制好火候和时间”，并说明了火候不够和时间太长的后果。
文章中强调了“关键在于控制好火候和时间”，并说明了火候不够和时间太长的后果。
这道菜的独特之处在于厨师会用干煸的方法，让豆角保持翠绿，同时又带有焦香。这种烹饪技巧使得蔬菜的口感更加丰富。吃起来外酥里嫩，味道好极了！
根据上下文，提到了“保持翠绿，同时又带有焦香”、“外酥里嫩”，这些都是“干煸”这种烹饪方式的特点。
他尝试用不同的方法做这道菜，最终发现___的方法最能突出食材的原味，而且吃起来更有嚼劲。这让他非常满意。
“突出食材的原味”和“更有嚼劲”是干煸常带来的效果，能让食材在保持原有风味的同时，口感也得到提升。
为了让这道菜的口感更佳，大厨建议将肉末___，直到它变得金黄酥脆。这样一来，肉末的香味会完全散发出来。
“金黄酥脆”和“香味完全散发出来”是干煸肉末的典型效果，指通过干煸使肉末口感更好，味道更香。
这道四川名菜的精髓在于，豆角必须___到表皮起皱，这样才能充分吸收调料的味道，并且口感才好。
“表皮起皱”是干煸豆角的一个重要特征，说明通过干煸使豆角达到最佳的口感和吸味效果。
厨师用小火___这块豆腐，目的是去除多余的水分，让豆腐的质地变得更加紧实，方便后续的烹饪。
“去除多余的水分”和“质地变得更加紧实”是干煸豆腐的常见目的，能让豆腐更适合进一步烹饪。
他喜欢用___的方法烹饪茄子，这样茄子不仅能保持原有的风味，还能带有微焦的香气，吃起来很有层次感。
“微焦的香气”和“吃起来很有层次感”是干煸茄子的典型效果，使茄子的口感和味道都更加丰富。
Choose the correct sentence using 干煸 (gānbiān) to describe cooking green beans.
干煸 (gānbiān) means to dry-fry until crispy. The sentence '妈妈喜欢用干煸的方式烹饪四季豆。' (Māmā xǐhuān yòng gānbiān de fāngshì pēngrèn sìjìdòu.) means 'Mom likes to cook green beans by dry-frying them.' This correctly uses 干煸.
Which dish is typically prepared using the 干煸 (gānbiān) method?
干煸 (gānbiān) is a cooking technique that implies dry-frying until crispy. '干煸牛肉丝' (gānbiān niúròusī) directly includes the term and refers to a dish made with this method.
When you 干煸 (gānbiān) vegetables, what is the main characteristic of the final texture?
The definition of 干煸 (gānbiān) is 'to dry-fry (until crispy)'. Therefore, the main characteristic of the final texture will be crispy, often with a slightly charred appearance.
干煸 (gānbiān) involves cooking food in a large amount of oil until it is deeply fried.
干煸 (gānbiān) is 'dry-frying', which means cooking with little to no oil until crispy, not deep-frying in a large amount of oil.
When a menu says '干煸四季豆' (gānbiān sìjìdòu), it means the green beans will be very soft and watery.
干煸 (gānbiān) results in a crispy texture, not soft and watery. '干煸四季豆' (dry-fried green beans) would be crispy.
The goal of 干煸 (gānbiān) is often to remove excess moisture from the ingredients and intensify their flavor.
Dry-frying, or 干煸 (gānbiān), indeed aims to remove moisture and concentrate the flavors of the ingredients, leading to a more intense taste and crispy texture.
Listen for the dish that is dry-fried.
Listen for what needs to be dry-fried first.
Listen for what has a better texture after dry-frying.
این را بلند بخوانید:
我想点一份干煸牛肉，谢谢。
تمرکز: gān biān niú ròu
تو گفتی:
تشخیص گفتار در مرورگر شما پشتیبانی نمیشود. از کروم یا اج استفاده کنید.
این را بلند بخوانید:
你会做干煸土豆丝吗？
تمرکز: gān biān tǔ dòu sī
تو گفتی:
تشخیص گفتار در مرورگر شما پشتیبانی نمیشود. از کروم یا اج استفاده کنید.
این را بلند بخوانید:
这道菜的特点是干煸得很香脆。
تمرکز: xiāng cuì
تو گفتی:
تشخیص گفتار در مرورگر شما پشتیبانی نمیشود. از کروم یا اج استفاده کنید.
Imagine you're recommending a famous dry-fried dish to a friend. Describe the dish, its main ingredients, and why it's so delicious, using the term '干煸'.
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پاسخ نمونه
我最近吃了一道非常好吃的干煸豆角，它的味道很特别，豆角被干煸得酥酥脆脆的，配上肉末和辣椒，简直是下饭神器！你一定要尝尝。
You are writing a recipe for '干煸牛肉丝' (dry-fried shredded beef). Write the instruction for the 'dry-frying' step, ensuring you explain the purpose of dry-frying in this context.
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پاسخ نمونه
首先，将切好的牛肉丝放入锅中，不放油，用中小火慢慢干煸。这一步的目的是将牛肉丝中的水分煸炒出来，使其口感更紧实，并带有焦香，为后续调味打下基础。
Describe a time you tried to 'dry-fry' something but it didn't turn out well. What went wrong and what did you learn?
خوب نوشتید! تلاش خوبی بود! پاسخ نمونه را ببینید.
پاسخ نمونه
有一次我尝试干煸土豆丝，但火候没掌握好，土豆丝不是煸得太焦就是没煸透，最后口感一点都不酥脆。我从中了解到，干煸时控制好火候非常重要，需要耐心和经验。
根据短文，干煸菜肴在中国烹饪中有什么特点？
این متن را بخوانید:
干煸菜肴在中国烹饪中占有重要地位，尤其是川菜和湘菜，常以干煸手法制作。这种烹饪方式能够去除食材中多余的水分，使食材更加紧实、入味，并带有一种独特的焦香口感。最常见的干煸菜有干煸豆角、干煸牛肉丝等。
根据短文，干煸菜肴在中国烹饪中有什么特点？
短文明确指出“这种烹饪方式能够去除食材中多余的水分，使食材更加紧实、入味，并带有一种独特的焦香口感”。
短文明确指出“这种烹饪方式能够去除食材中多余的水分，使食材更加紧实、入味，并带有一种独特的焦香口感”。
根据短文，干煸烹饪中最重要的两个因素是什么？
این متن را بخوانید:
干煸烹饪的关键在于控制火候和时间。火候过大容易将食材烧焦，火候过小则无法达到干煸的效果。同时，要不停翻炒，确保食材受热均匀。成功的干煸菜，色泽金黄，香气四溢，口感酥脆。
根据短文，干煸烹饪中最重要的两个因素是什么？
短文第一句就指出“干煸烹饪的关键在于控制火候和时间”。
短文第一句就指出“干煸烹饪的关键在于控制火候和时间”。
这位厨师在干煸青椒时，先用少量油煸炒的目的是什么？
این متن را بخوانید:
一位厨师分享了他的干煸心得：在干煸青椒的时候，他会先用少量油将青椒煸至表皮起皱，这样可以锁住青椒的香味，并使其口感更佳。他强调，干煸不等于煎炸，它更注重通过高温使食材内部水分蒸发，而非外部快速熟透。
这位厨师在干煸青椒时，先用少量油煸炒的目的是什么？
短文中提到“他会先用少量油将青椒煸至表皮起皱，这样可以锁住青椒的香味，并使其口感更佳”。
短文中提到“他会先用少量油将青椒煸至表皮起皱，这样可以锁住青椒的香味，并使其口感更佳”。
The correct order emphasizes the unique dry-frying method of this dish.
The sentence describes his preference for dry-frying green beans until they are crispy and fragrant.
This sentence indicates the chef is dry-frying shrimp over high heat.
这家餐厅的干煸四季豆味道很好，每次来都忍不住要点一盘。今天我还要点一份___。
根据语境，四季豆的烹饪方式与之前相同，因此选择“干煸”。
他喜欢吃辣，所以他通常会点一份___的菜，比如干煸牛肉或干煸鸡。
“干煸”是烹饪方式，常用于制作辣味菜肴。
这道菜的独特之处在于它的烹饪方式，通过小火慢___，使得食材的香味充分释放出来。
结合“干煸”的定义，此处指小火慢煸。
为了让这道菜更加入味，厨师特意将食材提前___，使其表面金黄酥脆。
“煸”能让食材表面金黄酥脆，符合题意。
这道干煸菜肴的口感非常好，外焦里嫩，香气扑鼻，是下酒的好选择。不过，它的做法比较费时，需要耐心___。
干煸过程需要不断翻炒，才能达到外焦里嫩的效果。
如果你想尝试制作地道的川菜，那么掌握___的技巧是非常重要的，因为很多经典川菜都用到这种烹饪方法。
干煸是川菜中常用的烹饪方法，符合题意。
Choose the correct way to describe stir-frying until crispy in Chinese.
干煸 (gānbian) specifically refers to the cooking method of dry-frying until crispy, often used for dishes like green beans or eggplant. 清炒 (qīngchǎo) is light stir-frying, 红烧 (hóngshāo) is braising in soy sauce, and 炖 (dùn) is stewing.
Which dish is typically prepared using the '干煸' method to achieve a crispy texture?
干煸豆角 (gānbian dòujiǎo) is a classic example of a dish prepared using the dry-frying method to make the green beans crispy. The other options use different cooking techniques.
When a chef says they will '干煸' a dish, what is their primary goal for the food's texture?
The '干煸' (gānbian) technique aims to dry-fry ingredients until they are crispy and often have a slightly charred or browned exterior, enhancing their flavor and texture.
The cooking method '干煸' is primarily used to make dishes soupy.
No, '干煸' is a dry-frying technique that aims to remove moisture and achieve a crispy texture, not to make a dish soupy.
If a dish is described as '干煸', you can expect it to have a rich, savory gravy.
'干煸' dishes are dry-fried and typically do not have a gravy. They are characterized by their crispy texture and concentrated flavors.
To '干煸' vegetables means to cook them quickly in a small amount of oil until they are tender and bright green.
While '干煸' involves cooking in oil, the goal is not just tender and bright green, but specifically to dry-fry until crispy, which often means cooking longer to remove moisture and achieve browning.
Imagine you're recommending a Szechuan restaurant to a friend. Describe a dish that uses the '干煸' technique, explaining its taste and texture. Use '干煸' at least once in your description.
خوب نوشتید! تلاش خوبی بود! پاسخ نمونه را ببینید.
پاسخ نمونه
如果你喜欢川菜，我强烈推荐你去那家餐厅尝尝他们的干煸四季豆。这道菜的豆角干煸得恰到好处，外皮焦香，里面仍然保持着蔬菜的清甜和一丝水分。每一口都带着浓郁的蒜蓉和辣椒的香味，酥脆的口感让人欲罢不能。绝对是下饭的好菜。
You are a food blogger. Write a short paragraph comparing '干煸' with another cooking method, such as stir-frying (炒) or deep-frying (炸). Focus on the distinct result '干煸' achieves.
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پاسخ نمونه
在中文烹饪中，干煸是一种非常独特的技法，它与我们常说的“炒”和“炸”都有显著区别。虽然“炒”注重快速翻动食材，保持其鲜嫩，而“炸”则追求酥脆的外层，但干煸则是在少油的情况下，通过长时间煸炒，使食材失去大部分水分，达到一种表皮焦香、内部入味的干香效果。比如干煸牛肉丝，就是通过这种方式，让牛肉吃起来更有嚼劲，香气也更浓郁。
Describe a scenario where you would prefer to use the '干煸' cooking method over other methods for a particular ingredient, and explain why. For example, consider what '干煸' does to vegetables like green beans or potatoes.
خوب نوشتید! تلاش خوبی بود! پاسخ نمونه را ببینید.
پاسخ نمونه
当我想烹制四季豆的时候，我通常会选择干煸这种烹饪方法。因为干煸能够让四季豆的外皮变得微微焦黄，产生一种独特的焦香风味，同时去除多余的水分，让豆角吃起来更加有嚼劲，而不是软烂。这种口感和香气是简单的清炒或水煮无法比拟的，它能最大限度地激发出四季豆本身的鲜甜，并赋予其更丰富的层次感。
根据文段，干煸菜肴最主要的特点是什么？
این متن را بخوانید:
干煸菜肴在中国烹饪中占有重要地位，其特色在于不加汤水，仅用少量油将食材煸炒至水分收干、色泽金黄、香气浓郁。这种技法不仅能保持食材的原汁原味，更能赋予其独特的干香和酥脆口感，深受食客喜爱。
根据文段，干煸菜肴最主要的特点是什么？
文章明确指出，“这种技法不仅能保持食材的原汁原味，更能赋予其独特的干香和酥脆口感”，这是干煸菜肴最主要的特点。
文章明确指出，“这种技法不仅能保持食材的原汁原味，更能赋予其独特的干香和酥脆口感”，这是干煸菜肴最主要的特点。
小王为什么对干煸肥肠赞不绝口？
این متن را بخوانید:
小王去四川旅游，对当地的干煸肥肠赞不绝口。他觉得肥肠处理得非常干净，通过干煸后，不仅没有异味，反而变得焦香有嚼劲，配上辣椒和花椒的麻辣，简直是人间美味。他决定回家后也要尝试制作这道菜。
小王为什么对干煸肥肠赞不绝口？
文段中提到“他觉得肥肠处理得非常干净，通过干煸后，不仅没有异味，反而变得焦香有嚼劲，配上辣椒和花椒的麻辣”，这些是小王赞不绝口的原因。
文段中提到“他觉得肥肠处理得非常干净，通过干煸后，不仅没有异味，反而变得焦香有嚼劲，配上辣椒和花椒的麻辣”，这些是小王赞不绝口的原因。
制作干煸牛肉丝时，以下哪项操作是关键？
این متن را بخوانید:
干煸牛肉丝是一道经典的川菜，制作时需将牛肉切成细丝，用少量油慢慢煸炒，直至牛肉丝变得干香焦脆，再加入豆瓣酱、干辣椒、花椒等调料一同煸炒入味。这道菜的精髓在于牛肉丝的口感和调料的融合，每一口都能感受到麻辣鲜香的独特风味。
制作干煸牛肉丝时，以下哪项操作是关键？
文章明确指出“制作时需将牛肉切成细丝，用少量油慢慢煸炒，直至牛肉丝变得干香焦脆”，这是制作干煸牛肉丝的关键步骤。
文章明确指出“制作时需将牛肉切成细丝，用少量油慢慢煸炒，直至牛肉丝变得干香焦脆”，这是制作干煸牛肉丝的关键步骤。
This dish's spicy dry-fried shredded beef is its characteristic. The order builds up the description of the dish before stating what it is.
He likes to dry-fry the green beans until they are charred and crispy. The '把' structure is key here.
After the chef's dry-frying treatment, the green beans became even more delicious. The sentence starts with the '经过' phrase indicating a process.
她喜欢把豆角___得焦香。
干煸 (gānbian) means to dry-fry until crispy. The context suggests cooking green beans until fragrant and slightly burnt, which aligns with 'dry-frying'.
这道菜的特色就是用辣椒把牛肉丝___到外酥里嫩。
干煸 (gānbian) is the correct term for dry-frying, which often involves chilies and results in a crispy exterior and tender interior, as described for the beef shreds.
为了让藕片更入味，厨师选择___它。
干煸 (gānbian) is often used to intensify flavors and create a specific texture, making it a suitable choice for lotus root slices to absorb more flavor.
餐馆的招牌菜是___四季豆，非常受欢迎。
干煸四季豆 (gānbian sìjìdòu) is a classic Sichuan dish where green beans are dry-fried until wrinkled and flavorful, a perfect fit for a 'signature dish'.
这道菜的秘诀在于将虾仁___至金黄色，以锁住其鲜味。
干煸 (gānbian) can also be used for seafood like shrimp to achieve a golden-brown crispness that locks in flavor, making it a 'secret technique'.
厨师建议将茄子___一下，口感会更丰富。
干煸 (gānbian) eggplants results in a richer texture and flavor, which aligns with the chef's suggestion for a 'fuller mouthfeel'.
Which dish is typically prepared using the '干煸' cooking method?
干煸 (gānbian) specifically refers to dry-frying until crispy, a technique commonly used for dishes like green beans or chicken.
When a chef says they will '干煸' a dish, what is the primary characteristic they aim for?
The essence of '干煸' is to remove moisture and achieve a crispy texture and concentrated flavor through dry-frying.
Which of the following describes the cooking process of '干煸'?
干煸 (gānbian) involves stir-frying with minimal oil to achieve a dry, crispy texture and intensified flavor, differentiating it from deep-frying or braising.
The '干煸' cooking method typically results in a very saucy dish.
The '干煸' method aims to dry-fry ingredients until crispy, which means very little, if any, sauce is involved.
When you '干煸' something, you are usually trying to make it soft and moist.
The purpose of '干煸' is to achieve a crispy, drier texture, not a soft and moist one.
A dish prepared using the '干煸' technique often has a rich, deep flavor because of the dry-frying process.
Dry-frying in the '干煸' method helps to concentrate the flavors of the ingredients, leading to a richer taste.
The dry-fried green beans are especially fragrant and crispy.
This dry-fried green beans dish is the restaurant's signature.
He likes to dry-fry shredded pork before adding chilies and Sichuan peppercorns.
این را بلند بخوانید:
干煸藕片怎么做才能又香又脆？
تمرکز: gān biān ǒu piàn
تو گفتی:
تشخیص گفتار در مرورگر شما پشتیبانی نمیشود. از کروم یا اج استفاده کنید.
این را بلند بخوانید:
这份干煸牛肉的味道非常地道。
تمرکز: gān biān niú ròu
تو گفتی:
تشخیص گفتار در مرورگر شما پشتیبانی نمیشود. از کروم یا اج استفاده کنید.
این را بلند بخوانید:
你尝过干煸土豆丝吗？
تمرکز: gān biān tǔ dòu sī
تو گفتی:
تشخیص گفتار در مرورگر شما پشتیبانی نمیشود. از کروم یا اج استفاده کنید.
Imagine you're a food critic reviewing a Sichuan restaurant. Describe a dish that uses the '干煸' technique, focusing on the texture and flavor it imparts. Use at least two different adjectives to describe the crispiness and one adjective for the flavor. Your review should be around 50-70 characters in Chinese.
خوب نوشتید! تلاش خوبی بود! پاسخ نمونه را ببینید.
پاسخ نمونه
这道干煸豆角真是绝了，豆角炸得干香酥脆，每一口都带着浓郁的香辣味，令人回味无穷。
You are explaining the '干煸' cooking method to a friend who is new to Chinese cuisine. Write a short paragraph in Chinese (around 60-80 characters) detailing what '干煸' means and what kind of dishes typically use this technique.
خوب نوشتید! تلاش خوبی بود! پاسخ نمونه را ببینید.
پاسخ نمونه
干煸是一种独特的烹饪方式，通过少油煸炒使食材失去水分，达到外焦里嫩、香脆可口的效果。常见的有干煸四季豆、干煸牛肉丝等。
Describe a personal experience where you either cooked or ate a '干煸' dish. Focus on the sensory details – the sound, smell, and taste. Write a short story (around 70-100 characters) in Chinese.
خوب نوشتید! تلاش خوبی بود! پاسخ نمونه را ببینید.
پاسخ نمونه
上次在家尝试做干煸排骨，厨房里弥漫着肉的香气。经过一番耐心煸炒，排骨外皮金黄焦脆，咬一口汁水四溢，那种干香入味的感觉真是太棒了。
根据这段文字，干煸烹饪的目的是什么？
این متن را بخوانید:
干煸菜肴是川菜中非常受欢迎的一类。其特点在于通过长时间、小火的煸炒，使食材内部的水分蒸发，从而达到外表焦香、内部软糯的独特口感。这种烹饪方法不仅能去除食材的生涩味，还能让调料的香气更好地渗透其中，味道更加浓郁。干煸四季豆是其中最具代表性的一道菜。
根据这段文字，干煸烹饪的目的是什么？
文章明确指出“其特点在于通过长时间、小火的煸炒，使食材内部的水分蒸发，从而达到外表焦香、内部软糯的独特口感”。
文章明确指出“其特点在于通过长时间、小火的煸炒，使食材内部的水分蒸发，从而达到外表焦香、内部软糯的独特口感”。
这段文字主要强调了在干煸烹饪中哪个因素的重要性？
این متن را بخوانید:
虽然“干煸”听起来简单，但要掌握其精髓并不容易。火候的控制至关重要，过大的火候会导致食材外部烧焦而内部不熟，而过小的火候则难以达到干香的效果。此外，煸炒的时间也要恰到好处，时间过短无法使食材脱水，时间过长又会使食材变得过于干硬。因此，厨师在烹饪干煸菜时，需要丰富的经验和耐心。
这段文字主要强调了在干煸烹饪中哪个因素的重要性？
文章反复提到“火候的控制至关重要”和“煸炒的时间也要恰到好处”，明确指出了这两点的关键性。
文章反复提到“火候的控制至关重要”和“煸炒的时间也要恰到好处”，明确指出了这两点的关键性。
根据顾客的反应，这道干煸牛肉丝的主要问题是什么？
این متن را بخوانید:
一位顾客在餐馆里点了干煸牛肉丝。服务员上菜时，顾客尝了一口，眉头紧锁，对服务员说：“这干煸牛肉丝一点都不干香，反而有些湿软，味道也不够浓郁。”服务员连忙解释说：“很抱歉，可能是今天厨房太忙，火候没有控制好。”
根据顾客的反应，这道干煸牛肉丝的主要问题是什么？
顾客明确表示“这干煸牛肉丝一点都不干香，反而有些湿软”，这直接指出了菜品的问题。
顾客明确表示“这干煸牛肉丝一点都不干香，反而有些湿软”，这直接指出了菜品的问题。
The correct order is 'Subject + Time + Verb + Object'. Here, '我' is the subject, '今天' is the time, '想吃' is the verb phrase, and '干煸虾' is the object.
The sentence describes the cooking method. '这道菜' (this dish) is the subject, '是' (is) is the verb, and '干煸四季豆的做法' (the dry-frying method for green beans) is the predicate.
This sentence explains the effect of dry-frying. '干煸' (dry-frying) is the subject, '会让' (will make) is the verb, and '食材味道更香' (ingredients taste more fragrant) is the object describing the outcome.
/ 156 درست
نمره کامل!
Summary
干煸 is a cooking method that makes food crispy by frying it dry in a pan.
- Dry-frying method
- Creates crispy texture
- Often used for beans or chicken
Dry-Frying is a Cooking Method
Remember that 干煸 (gānbian) refers to a specific cooking technique, not an ingredient. It's about how you prepare the food.
Focus on the 'Dry' Aspect
The first character, 干 (gān), means 'dry'. This is a big clue! It emphasizes cooking without much liquid or oil, aiming for a dry, crispy texture.
Look for '煸' in Other Dishes
While 干煸 is common, you might see 煸 (biān) used in other contexts, often implying a quick, high-heat stir-fry. But for crispy results, 干煸 is the one.
Think About Texture
When you hear 干煸, immediately think of crispy. This cooking method is designed to get rid of moisture and create a slightly browned, crunchy exterior.
محتوای مرتبط
واژههای بیشتر food
一两
B1Fifty grams; a Chinese unit of weight (approx. 50g).
一斤
B1Half a kilogram; a Chinese unit of weight (approx. 500g).
一袋
B1A bag of.
少一点儿
A2A bit less.
多一点儿
A2A bit more.
一口
B1A mouthful; a bite; a small amount (of food or drink).
一瓶
B1A bottle of.
一碗
B1Measure word for a bowl of food.
一盒
B1A box of.
一杯
B1Measure word for a cup of liquid.
