1·Translucent bands of fluke were darkened by black rice vinegar, China's answer to balsamic, then touched with hot peony oil, which sizzled and whitened the lean fish as it landed.
透明的比目鱼加入黑米醋（相当于意大利香脂醋），颜色变黑，然后浇上一点热牡丹籽油，嘶嘶作响，少脂的鱼肉立刻变白。
2·This char siu is diced, and then mixed into a syrupy mixture of oyster sauce, hoisin sauce, roasted sesame seed oil, rice vinegar, shaoxing wine or dry sherry, soy sauce, sugar and cornstarch.
叉烧切粒，混入耗油，海鲜酱，烤芝麻籽油，米醋，绍兴酒，酱油，糖和玉米淀粉。