1．山东菜系通常较咸，汁色普遍较浅。
$ w9 A) D2 p5 |1 k9 O5 B4 b' M8 OShandong cuisine is generally salty, with the prevalence of light-colored sauces.
1 f9 z! b2 \ c# M9 F$ Q" b* C2．四川菜系口味重，以麻辣著称。
8 c( h3 ~6 s# u. j4 A% H! I7 D& |With a rich variety of strong flavors, Sichuan cuisine is best known for being spicy-hot.
8 i1 c# O! f# w" h3．最难归类的粤菜强调轻炒浅煮，选料似乎不受限制。来自www.Examw.com }& W) w) G! O, A) ? S
Canton cuisine, the hardest to categorize, emphasizes light cooking and seemingly limitless range of ingredients.: L( K$ k: T7 L3 A
4．扬州菜系注重选料的原味，它实际上揉合了南北菜系之精华。
! R' b: W% M1 O) X" j* yWhile emphasizing the original flavors of carefully selected ingredients, Yangzhou cuisine is essentially a combination of the best elements of northern and southern cooking.- y$ q* q2 }6 u7 j; k5 A, ]) J% l9 U
5．也有人以八个字来归纳四大菜系的口味特点，即“南淡北咸，东甜西 辣”。
! [) I! x8 P( v# xAccording to some others, the characteristic flavors of China’s four major cuisines can be summed up in the following expression:” The light southern (Canton) cuisine, and the salty northern (Shandong) cuisine; the sweet eastern (Yangzhou) cuisine, and the spicy western (Sichuan) cuisine.” |
发表于 2012-8-16 09:48:12
