英语翻译法国系世界三大烹饪王国之一.法国菜最主要特征是对复合味调 料（沙司sauce）的制作极其考究,选料十分新鲜,甚至有许多菜是 生吃的.常用的烹调方法有烤、炸、氽、煎、烩、焖等,

英语翻译法国系世界三大烹饪王国之一.法国菜最主要特征是对复合味调 料（沙司sauce）的制作极其考究,选料十分新鲜,甚至有许多菜是 生吃的.常用的烹调方法有烤、炸、氽、煎、烩、焖等,
英语翻译
法国系世界三大烹饪王国之一.法国菜最主要特征是对复合味调 料（沙司sauce）的制作极其考究,选料十分新鲜,甚至有许多菜是 生吃的.常用的烹调方法有烤、炸、氽、煎、烩、焖等,菜肴偏重肥 、浓、酥、烂,口味以咸、甜、酒香为主.肉菜中总伴有多种蔬菜配 伍.调味上酒的使用严守陈规,烹制什么菜一定要用什么酒.法国最 著名的美食极品是鹅肝酱,它与黑菌（松露菌）、黑鱼子酱称为食物三宝.法国人用膳时饮酒也十分讲究,吃哪种菜配哪种酒.最上规格 的是吃哪一种菜,注定要用哪一家酿酒厂哪个年份酿造的哪个名称的 酒,否则就不能称为高规格了.一般在吃菜前先要喝一杯味美思酒或威士忌的开胃酒,吃鱼时要饮酸干葡萄酒,吃肉时要伴饮红葡萄酒等 .法国饮食在国际上尤其是欧洲食坛上好几个世纪以来占主导地位,16世纪亨利二世和亨利四世相继与罗马联姻,罗马的食制、食风传入 ,尤其相随的宫廷烹饪名厨的精湛技艺,使法国在饮食上追求豪华,注重排场,烹调技术等方面迅速精进.法国大革命使法国社会政治、 经济发生巨变,豪门贵族的厨师都受雇于餐馆.他们以烹调技巧相互 竞争,从而名厨辈出,遂使法国烹调技术趋于举世无双的地位.本世 纪60年代法国有些有威望的厨师掀起了新派法菜的潮流,提出“自由 烹饪菜”（Free-cooking）的号召,要一改以往法国烹饪太注重传统 束缚,提倡随着时代转变,烹调也应有所改进,强调许多食品无须煮 得过久,用缩短烹饪时间去保留食物的鲜味,过于浓腻的菜逐渐减少 ,清淡的菜相应增多,进而赢得更多人的喜爱.

英语翻译法国系世界三大烹饪王国之一.法国菜最主要特征是对复合味调 料（沙司sauce）的制作极其考究,选料十分新鲜,甚至有许多菜是 生吃的.常用的烹调方法有烤、炸、氽、煎、烩、焖等,
France is one of the world's three largest cooking kingdom. The main characteristics of French cuisine is the material of composite flavor (sauce sauce) making very fastidious, has been very fresh, even there are many food is eaten raw. Commonly used cooking methods have roasted, fry, Tun, Fried, stewed, stewed, dishes lay particular stress on, rich and crisp fat, talk, the taste salty, sweet, bouquet to give priority to. Meat dishes will always accompanied by a variety of vegetables with five. On the use of wine taste the stereotypes, cooked food must use what what wine. France's most famous food gourmet is goose liver sauce, it with black fungus (truffle bacteria), black caviar called the food. The French meal times drinking also is very exquisite, what kind of food to eat with which wine. The specification is what kind of food to eat, are doomed to which a brewery in which the wine in the name of the year which wine, or it cannot be called a high standard. General in eating vegetables before drink a glass of wine or whisky tasty think of an aperitif, eat fish want drink sour dry wine, to drink red wine with meat. French food in international especially European food several century altar dominant, the 16 th century Henry ii and Henry iv successively and the Roman marriage, Roman food system, food was introduced into the wind, especially out of court chef cooking the virtuosity, make France on food pursuit is luxurious, pay attention to ostentation and extravagance, cooking technology and develop rapidly. The French revolution that France social political and economic upheaval and giants of the aristocracy are employed by chef restaurant. They compete with cooking skill, and a lot of celebrity chefs, and bringing the French cooking tend to be unique position. The 60 s th century French some prestigious cook a new school law vegetable trend, proposed the \"Free cooking food\" (Free-cooking) called on, want to change before the French cooking are so focused on traditional constraints, advocate change with The Times, cooking should be improved, emphasize the many food need not cooked too long, shorten the cooking time to keep with the delicate flavors of the food, too thick greasy food gradually reduce, light food more relevant, winning more popular.