出版时间:2009-1 出版社:华语教学出版社 作者:吉暐 编 页数:139
前言
In terms of cuisine, there is a considerable difference between Chi-na and the West. Chinese cuisine can be much more individualizedand impulsive than Western cuisine. Although there are recipes tofollow, cooks frequently adjust the seasonings and even ingredientsthey use, according to the preferences and wishes of their custom-ers, which makes each dish creatively unique. Take the cold dishFlavored Cucumber as an example. The flavor of this simple, colddish differs from place to place, depending on local tastes. Peoplein Shanxi Province (in North China) like vinegar, so they will addmore vinegar to the dish; people in Sichuan Province (in southernChina) prefer spicy foods, so naturally they will prepare this dishwith more chilies; people in Jiangsu Province (in eastern China) en-joy sweet foods, and therefore sugar will be the seasoning of choicefor this dish. Though the style of cuisine may vary from place toplace, the pursuit of taste remains the main aim of every region.
内容概要
This book presents you with 69 easy recipes for famous, home-style Chinese dishes. Each recipe is accompanied by cultural tips, and some beginners' Chinese to show you more of China. Out of these recipes you can create a Chinese feast, or simply add some Chinese flavor to your dinner table just by following these directions. The carefully selected tips invite you to savor the taste of Chinese culture. From the philosophy behind Chinese cooking, the symbolic meanings of certain dishes, to table manners, your knowledge of China may start from your kitchen. What's more, learning the common expressions used for food and dining in this way makes learning Chinese easy and fun!
书籍目录
豆腐、凉菜 炝拌黄豆芽 凉拌木耳 椒香海带丝 爽口芹菜卷 赛香瓜 拌黄瓜 凉拌白菜 海苔豆腐 麻婆豆腐 肉末豆腐 炸豆腐 甜酸豆腐蔬菜 蒜香荷兰豆 干煸圆白菜 干煸豆角 鸡蛋西红柿 肉末烧茄子 蒜蓉豇豆 香菇油菜 松仁玉米 酱汁炒鲜蘑 鸡肉香菇烩什锦 珊瑚白菜 炒四蔬 蚝油生菜 地三鲜禽蛋 芙蓉蛋 芦笋蛋饼 宫保鸡丁 辣子鸡丁 椒盐鸡翅 腰果鸡丁……肉类海鲜汤、甜点、主食
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《我爱中国菜(英文版)》是由华语教学出版社出版的。
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