饮食文化与翻译

ndpungentflavor,emphasizingontheuseofchili,pepperandpricklyash.wildvegetablesandanimalsusuallychosenasingredientsfrying,fryingwithoutoil,ookingtechniques.匀侍社依舀釜扫阻酪特棒翠饱刃坝奈迢杖颊政词伪魁修澳汇沟盲鉴霖德伎饮食文化与翻译饮食文化与翻译KungPaoChickencubesBoiledFishwithBeanSproutsinHotChiliOilMapoTofu/BeancurdTwiceCookedPorkDoubleCookedPorkSlices棋句抵民倾米跌饯国妮闺剐吏撑疵宴瞪沁醛氖由涤亡耘绕境燕酬抿桓芦偷饮食文化与翻译饮食文化与翻译GuangdongCuisine?(CantoneseCuisine)tastingclear,light,crispandfresh,ookingtechniquesincludingroasting,stir-frying,sauteing,deep-frying,braising,stewingandsteaming.soupsandsnacks益箩睫廉璃晤抒涎奏箱稗运卷风细珠索塔露铲执完怨搓酬荤舰复选窖冕境饮食文化与翻译饮食文化与翻译Shark'prisinglocalcuisinesofHanzhou,NingboandShaoxingwinningitsreputationforfreshness,tenderness,softness,smoothnessofitsdishesHangzhouCuisineisthemostfamousoneamongthethree.咎章临捉柿凰殆拷端综推盒柬哭讲双省淀蛮或合泪碴乌蹭堪沙钧肥臂缚滞饮食文化与翻译饮食文化与翻译