1.中国四大菜系大致可按一下这些特点区分：
1 v: z8 r6 Z; W. ]- d" \! TThe four major cuisine traditions in China can be roughly distinguished by these generalities:- k+ m9 j8 L5 r1 b
2．山东菜系通常较咸，汁色普遍较浅。6 @) r, |( m) g- U
Shandong cuisine is generally salty, with the prevalence of light-colored sauces.4 B( p3 o/ P7 I [, i. h, m
3．四川菜系口味重，以麻辣著称。
' x1 D" l6 _! L8 C% _With a rich variety of strong flavors, Sichuan cuisine is best known for being spicy-hot.wｗw.ExamＷ.CoM! R3 e t$ A) r- u
4．最难归类的粤菜强调轻炒浅煮，选料似乎不受限制。
N# |7 K( X2 b0 K8 eCanton cuisine, the hardest to categorize, emphasizes light cooking and seemingly limitless range of ingredients.' K3 P! O) Z6 O, e& b
5．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。7 Z$ ~& B; x( a, T' F
While emphasizing the original flavors of carefully selected ingredients, Yangzhou cuisine is essentially a combination of the best elements of northern and southern cooking. |
发表于 2012-8-16 09:48:12
