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) dishes
菜肴
1.
Chinese cooking helps the formation of the tastiness of dishes;
中国烹饪有利于菜肴鲜味的形成
2.
There have been various ways t o name dishes since ancient time, displaying the richness of Chinese cuisine.
菜名是菜肴的重要组成部分 ,具有商业价值和推销功能 ,中国菜肴命名方法多样 ,特别是艺术菜名 ,古已有之 ,体现了中国饮食文化的博大精深。
3.
The flower ingredients can not only add colors, flavors, tastes and shapes to dishes, but also has obviously specific value in nutriology, cosmetology and diet therapy.
鲜花是植物的精英,在我国以花入馔有着悠久的历史,花馔不但能增添菜肴的色、香、味、型,同时对人体具有独特的营养、美容和食疗价值。
4) dish
[英][dɪʃ] [美][dɪʃ]
菜肴
1.
The art of dish naming and the dietetic culture;
菜肴命名艺术与饮食文化
2.
Effects of Cooking Craft on the Nutritional Components of Dishes;
烹调工艺对菜肴营养成分的影响
3.
Smell and taste are both human olfactory cognition of dishes and the dialectical relations between them are unity of opposites which complement each other.
菜肴的香与臭同属于人体对菜肴嗅觉的认识范畴,他们之间是对立统一、相辅相成的辩证关系。
5) vegetable dish
蔬菜菜肴
6) special condiments of Sichuan Cuisine
川菜特色调味品
1.
Finally,the competitiveness of special condiments of Sichuan Cuisine will be boosted through the development of the industry cluster,brand integration and independent innovation.
本文以郫县特色调味品产业集群为代表,研究了川菜特色调味品产业集群的发展。
补充资料：菜肴
经过烹调的荤素菜：精美菜肴。
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