評論
打印
White Cut Chicken is a classic of Cantonese cuisine.
白切雞是粵菜的另一道看家菜
The chicken is simmered at around 90c for 15 minutes.
烹雞需要慢火 水溫控制在攝氏90度
Then the entire chicken is submerged in icy water so as to ensure the tenderness of the meat.
這是為了保持雞肉的鮮嫩 15分鐘后把整只雞放入冰水中降溫
The chicken skin will be brisk and the meat will be tender and flavorful.
這樣的烹調(diào)方法使得白切雞雞皮爽脆 雞肉清淡鮮美，原汁原味
Xian, literally "freshness", is a special taste that only the Chinese can best appreciate.
鮮是只有中國人 才懂得并孜孜以求的特殊味覺體驗
It is a great expression in the Chinese language.
鮮，是我們中國人的語言里面 最偉大的一種表達方法
This taste consists of two parts:One is fresh and the other is something that we don't have in English.
它具備了兩種元素 fresh（新鮮）還有英文里說不了的那種
We can only put it as "delicious".
只能夠用"好味"delicious來表達
Xian is about taste,and beyond taste.
鮮既在"五味"之內(nèi) 又超越了"五味"
It is the most common yet the most esoteric part of Chinese cuisine.
成為中國飲食最平常 但又最玄妙的一種境界
We love cooking.It makes life wonderful.
熱愛煎炒燜燉我們在行 精彩生活怎會少了你
Please stay tuned to explore the world of gastronomy.
《美食楊＋莊》
To enjoy authentic and healthy cooking, and to live a simple and unadorned life is the theme of Zhuang's program,and also the reflection of his life.
楊斌莊臣《美食楊莊》保持原汁原味的健康烹飪回歸質(zhì)樸本真的平淡生活這種理念經(jīng)常重復(fù)在
The diverse culinary flavors of the Chinese kitchen not only please the palate,but also allow the Chinese to express their diverse feelings towards the ups and downs of life and all experience.
莊臣的節(jié)目和美食專欄中更是他對多年來對美食對人生的總結(jié)莊臣的節(jié)目和美食專欄中五味使中國菜的味道千變?nèi)f化 也讓中國人在品味 他們各自的人生況味時
They prefer the orchestra of tastes to the solo of any of them.
找到一種特殊的表達語境 在中國人的廚房里
The equilibrium of tastes is what the Chinese chefs pursue.
某種單一味道很難獨自呈現(xiàn) 五味最佳的存在方式，是調(diào)和以及平衡
Moreover, such cooking philosophy has extended to other realms of the Chinese life and even their notion of running the country.
這不僅是中國歷代廚師不斷尋求的完美狀態(tài)
