飲食文化
第一篇
烹飪藝術 culinary art
民以食為天 food is the paramount necessity of the people
推陳出新 creative efforts
色、香、味 color, aroma and taste
擺放 layout
冷盤 cold dishes
原料 raw material
作料調配 the blending of seasoning
調味藝術 the art of proper seasoning
食物質地 the texture of food
刀功 slicing technique
乳豬 suckling pig
點心 pastries
黃酒 yellow rice wine
烈性白酒 strong white liquor
敬酒 toast with
小啜 take a sip
饅頭 steamed bread
熱卡 calories
主食 staple food