1) traditional five sapor
传统五味
2) traditional flavor
传统风味
1.
According to the improved technology of traditional spicy rabbit meat,combined with modern advanced technology of processing and packaging to produce both a more traditional flavor and keep the ease of use,and maintain a long period of vacuum-packed food.
结合现代加工工艺和包装先进技术,对传统麻辣兔肉的工艺进行改良,生产出一种既保持地方传统风味,又食用方便、保质期长的真空包装食品。
4) Tradition condiment
传统调味料
5) traditional condiment
传统调味品
1.
The modernization of chinese traditional condiment;
中国传统调味品的现代化
6) five tastes
五味
1.
Study on that five tastes enters into five viscera;
关于五味的五脏所入考察
2.
objective: Study the reports on the hepatotoxicity(HTX) of herbs in certain literature and the relation between the HTX and four characters(FC), five tastes(FT), channel distributions(CD) and active components(AC) of herbs.
目的 :研究有关文献资料中中药肝毒性的报告及其与四气、五味、归经、有效成分之间的关系。
补充资料：五味百烩
材料：五味子2钱，香菇、冬笋、白萝卜各40克，葱白6克，醋、盐适量。
作法：1、五味子装入纱布袋加水煮汁，去渣备用。
2、冬笋烫过切片，香菇去蒂，葱白切段，白萝卜去皮切片先炸过。
3、先将葱白爆香，再加入所有材料及药汁，焖约5分钟，加醋调味再勾芡即可上桌。
可治疗健忘，或男子遗精*、早泄等症状。
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