如何用英語(yǔ)向外國(guó)人介紹中國(guó)菜？

來(lái)源：發(fā)布時(shí)間：2011-11-21

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    上海菜的味道比廣東菜重，制作也稍微長(zhǎng)些。很多的食物要炸，而且使用大量的麻油和 醋。上海菜使用姜，大蒜，小辣椒等香料。

    Shanghai food tends to be heavier than the Cantonese variety and takes slightly longer to prepare. Much of the food is fried and there is a greater use of sesame oil and vinegar. Spices like ginger， garlic and small red pepper are used.

    雖然大米是主食，但喜用面條。上海地區(qū)做菜多用紅燒，即把切成塊的豬肉放在糖，醬油，姜和其他的香料里煮很長(zhǎng)的時(shí)間。另一種著名的做法是糖醋，特別是糖醋鯉魚。

    Noodles are favored although rice is the staple food in the region. One of the favored ways of preparing dishes in the region is the "the red-cook" method， where chunks of pork are cooked for a long time in sugar， soy， ginger and other spices. The other is the well-known sweet- and- sour method of preparing food， particularly carp.

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