1) dish flavour
菜品风味
2) dish flavor
菜肴风味
1.
Maillard reaction is one of the main sources of dish flavors in cooking process.
在烹饪过程中,美拉德反应是菜肴风味产生的主要来源之一。
2.
The appearance of the restaurants selling Northern flavor food, Southern flavor food, vegetarian food, Sichuan flavor food on Bianjin, Linan markets is the powerful evidence of the early formation of Chinese dish flavor schools.
汴京、临安市场上出现的北食店、南食店、川饭店、素食店正是中国菜肴风味流派初步形成的有力佐证。
3) special flavour shredded vegetable
风味菜丝
1.
The prelimary studies of the processing technology、formulation and preservation of the special flavour shredded vegetable using asparagus lettuce or the bulb of garlic as raw material、The results showed that the formulation were 2% perfume liquid、0.
本品以莴笋、蒜苔为原料研制甜酸型风味菜丝，并对其加工工艺、配方和防腐保藏等进行的研究。
5) distinctive flavour vegetable paper
风味蔬菜纸
1.
The processing technology of distinctive flavour vegetable paper;
风味蔬菜纸加工工艺研究
6) 4. Recommendation of some Special Dishes
推荐风味菜
补充资料：广州风味菜文昌鸡
原料：
肥嫩鸡、熟瘦火腿、鸡肝等
做法：
1、整鸡小火煮15分钟取出去骨，斜切成24片；
2、鸡肝加精盐煮至刚熟，取出切成24片装碗，火腿切成同样大小24片；
3、鸡肉、火腿、鸡肝片间隔开在蝶上砌成鱼鳞形，连同鸡头、翼、尾摆成鸡的原形，小火蒸熟后取出去掉多余的水；
4、放油、料酒、高汤、味精、湿淀粉中火勾芡，加香油。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条