中国的烹饪Chinesecuisine基本的烹饪方法basicwaysofcooking分为四个菜系,即北方菜、四川菜、江浙菜和南方菜
Tobeclassifiedintofourmajorschools,namely,theNorthernSchool,theSichuanSchool,theJiangzheSchoolandtheSouthernSchool
因为中国的北方气候寒冷,所以各种菜式选用含卡路里较高的用料,以保证足够的热量
Mostofthedisheshaveahighcalorievalueansweringthedemandsofthecoldnorthernclimate麻辣spicyadhot鲜嫩可口tenderandjuicy馋涎欲滴(ofthemouth)tostartwatering美食家gourmet盛产各种鱼虾海味agreatvarietyofdishesfromthesea,riversandlakes人类从茹毛饮血到田园农耕,从产业时代到信息社会,历尽沧桑
Fromprimitivebarbarismtoagro-farming,fromtheindustrialagetoinformationsociety,mankindhasgonethroughcountlessharships
人类创造的巨大的物质财富和灿烂的精神文明,构成了社会发展进程中波澜壮阔的文明史图,形成了浩如烟海、博大精深的文明乐章
Themassivematerialwealthandsplendidcivilizationscratedbymankindconstituteamagnificentsceneryofthehistoryofcivilizationsinthecourseofsocialdevelopmentandaresoundingandpro