car·bo·na·do /ˌkɑrbəˈne(ˌ)do, ˈnɑ-/
 燒肉,燒雞,燒魚(vt.)燒,烘,烤


 Car·bo·nade Car·bo·na·do n.  Cookery Flesh, fowl, etc., cut across, seasoned, and broiled on coals; a chop. [Obs.]

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 Car·bo·na·do Car·bo·nade v. t. [imp. & p. p. Carbonadoed p. pr. & vb. n. Carbonadoing.]
 1. To cut (meat) across for frying or broiling; to cut or slice and broil. [Obs.]
    A short-legged hen daintily carbonadoed.   --Bean. & Fl.
 2. To cut or hack, as in fighting. [Obs.]
    I'll so carbonado your shanks.   --Shak.

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 Car·bo·na·do n.; pl. Carbonadoes   Min. A black variety of diamond, found in Brazil, and used for diamond drills. It occurs in irregular or rounded fragments, rarely distinctly crystallized, with a texture varying from compact to porous.

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 carbonado
      n 1: an inferior dark diamond used in industry for drilling and
           polishing [syn: black diamond]
      2: a piece of meat (or fish) that has been scored and broiled
      [also: carbonadoes (pl)]