what are the characteristics of the four dishes of China?中国有四大菜系,能明显区别这四大菜系的最主要的特色是什么?最好用英语·····谢谢!
来源：学生作业帮助网 编辑：六六作业网 时间：2024/12/19 10:53:34
whatarethecharacteristicsofthefourdishesofChina?中国有四大菜系,能明显区别这四大菜系的最主要的特色是什么?最好用英语·····谢谢!whatarethe
what are the characteristics of the four dishes of China?中国有四大菜系,能明显区别这四大菜系的最主要的特色是什么?最好用英语·····谢谢!
what are the characteristics of the four dishes of China?
中国有四大菜系,能明显区别这四大菜系的最主要的特色是什么?最好用英语·····谢谢!
what are the characteristics of the four dishes of China?中国有四大菜系,能明显区别这四大菜系的最主要的特色是什么?最好用英语·····谢谢!
鲁菜：济南菜在烹调手法上擅长爆、烧、炒、炸,菜品突出清、鲜、脆、嫩,口味以鲜为主,偏重清淡,代表菜“蟹黄海参”、“白汁裙边”、“干炸赤鳞鱼”、“菊花全蝎”、“山东蒸丸”
川菜：注重调味,烹调手法上擅长小炒、小煎、干烧、干煸,代表菜 “水煮牛肉”、“宫宝鸡丁”、“麻婆豆腐”、“酸菜鱼”、“生爆盐煎肉”、“鱼香肉丝”
苏菜：江苏菜系主要由淮扬、金陵、苏锡、徐海四个地方菜构成,其影响遍及长江中下游广大地区,用料以水鲜为主,刀工精细,注重火候,擅长烛、烟、熄、糯;追求本味,清鲜本和,咸甜醇正,代表菜“软兜长鱼”、“枪虎尾”、“水晶看蹄”、“拆烩大鱼头”、“清蒸鲥鱼”、“野鸭菜饭”、“银芽鸡丝”、“鸡汤煮千丝”、“清炖蟹粉狮子头”
粤菜：选料广泛 广博奇异,善用生猛海鲜,清淡爽口,代表菜“文昌鸡”、“东江盐鸡”、“两柠煎软鸡”、“梅菜扣猪肉”
没有中文
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