2. 职称英语
  3. 上海菜系(cuisine)是中国最年轻的地方菜系，有着400多年的历史。同其他中国菜系一样，本菜系具有“色、香(aroma)、味”三大要素。上海菜的特点

上海菜系(cuisine)是中国最年轻的地方菜系，有着400多年的历史。同其他中国菜系一样，本菜系具有“色、香(aroma)、味”三大要素。上海菜的特点

游客2023-07-07  24
问题     上海菜系(cuisine)是中国最年轻的地方菜系，有着400多年的历史。同其他中国菜系一样，本菜系具有“色、香(aroma)、味”三大要素。上海菜的特点是注重调料(seasoning)的使用、食材的质地和菜的原汁原味。其中最著名的有特色点心“南翔小笼”(Nanxiang Steamed Meat Dumplings)和特色菜“松鼠鲑鱼”(Squirrel-Shaped Mandarin Fish)。“南翔小笼”是猪肉馅，皮薄个小、汁醇味美。“松鼠鲑鱼”色泽黄亮，形如松鼠，外皮脆而里肉嫩，汤汁酸甜适口。
选项
答案     With a history of more than 400 years, Shanghai cuisine is the youngest among the major regional cuisines in China. It takes "color, aroma and taste" as its elements like all other Chinese regional cuisines. Shanghai cuisine emphasizes in particular the use of seasonings, the quality of raw materials, and original flavors. It is most famous for a special snack known as " Nanxiang Steamed Meat Dumplings" and a special dish called " Squirrel-Shaped Mandarin Fish". Nanxiang Steamed Meat Dumplings are small in size, with thin and translucent wrappers, filled inside with ground pork and rich tasty soup. Squirrel-Shaped Mandarin Fish is yellow-colored and squirrel-shaped, with a crispy skin and tender meat, all covered with a sweet and sour source.
解析
转载请注明原文地址:https://tihaiku.com/zcyy/2815541.html
相关试题推荐
随机试题
最新回复(0)