淮扬菜英语.ppt

文档介绍：Huaiyang Cuisine
Huaiyang Cuisine is popular in the lower reach of the Yangtze River. Aquatics as the main ingredients, it stresses the freshness of materials. Its carving techniques are delicate, of which the melon carving technique is especially well known. Cooking techniques consist of stewing, braising, roasting, simmering, etc. The flavor of Huaiyang Cuisine is light, fresh and sweet and with delicate elegance.
淮阳菜,又叫江苏菜,流行于在淮阳湖下流。以水产作为主要原料,注重原料的鲜味。其雕刻技术十分珍贵,其中瓜雕尤其著名。烹饪技术包括炖,烤,焙,煨等。淮阳菜的特色是淡,鲜,甜,雅。江苏菜系以其精选的原料,精细的准备,不辣不温的口感而出名。因为江苏气候变化很大,江苏菜系在一年之中也有变化。味道强而不重,淡而不温。
Duck Triplet
Stewed crab with clear soup
Wine gourd
Stewed crab with clear soup
Food materials:
chop finely cut crude; water chestnut peeled chopped; onion ginger pats soaked with water
pork with water chestnuts, egg white, gre