1.
Application of Lactobacillus in Chinese traditional brewing condiment
乳酸菌在中国传统酿造调味品中的应用
2.
Aroma Compounds and Fermenting Process of Mussel Juice Condiment;
贻贝蒸煮液调味品香气成分及其酿造工艺的研究
3.
Discussion on the Sense of Chinese Style from Chinese Traditional Aesthetic Standards
从中国传统审美观念谈“中国风”造型味道
4.
a fermented beverage brewed by traditional methods that is then dealcoholized so that the finished product contains no more than 0.5 percent alcohol.
一种把传统方法酿造的发酵饮料中的酒精去掉,最终产品酒精含量不超过0。5%的啤酒。
5.
Third comment on Chinese doctrine of liquor
三论中华酒道——中国酒酿造技艺、风味之道与保护篇
6.
Recommend in detail on the brewing technology, brewing characteristic of shanxi mature vinegar.
详细介绍传统山西老陈醋的酿造工艺、造特点及酿造技术。
7.
Isolation Selection and Identification of Lactic Acid Bacterium from Traditional Rice Wine and Research of Capability of Fermention;
传统法酿造糯米酒中乳酸菌的筛选及发酵特性研究
8.
Dark red elegant wine, spicy、 peppery nose with well balanced tannin.
深红色佳酿，嗅觉带有强烈的调味品和胡椒味，单宁均衡。
9.
The Chinese Maotai liquor ranks first among similar products Because of its unique Brewing process.
居同类产品之首的中国茅台酒，以其独特的酿造技术取胜。
10.
The Elementary Probing to the Produce of the Factors that Causes the Bitter Taste of the Wine in the Liquor-making Techniques with Uncooked materials;
生料酿酒过程中导致产品味苦的若干因素初探
11.
a thick sweet and pungent Chinese condiment.
黏稠的又甜又辣的中国调味品。
12.
A lager beer with mild taste of malt and hops aroma for genuine commoisseurs of classic taste.
波罗的海古典啤酒,为喜爱古典品味的啤酒爱好者而酿造.
13.
The need analysis of development to condiment of the ChineseWestern-style food market;
中国西餐食品市场的发展对调味品的需求分析
14.
Schisandra is Chinese traditional medicinal materials.
五味子属植物是我国传统的中药材。
15.
The Hermeneutics Sense of Chinese Traditional Flavor Criterion;
中国传统“以味论诗”的解释学意义
16.
"Taste" and "Realizing" -- A Restricted View on Chinese Traditional Taste Idea;
“味”与“悟”——中国传统审美思想管窥
17.
Discussion of Traditional Feeling Knot of Chinese Chrysanthemum Culture Appreciates Beauty Interesting Aspect
论中国菊花文化传统情结的审美趣味
18.
Miso soup is a traditional Japanese soup consisting of a stock called "dashi" into which is mixed softened miso paste.
面鼓汤是日本的传统汤品，由日本的常用调味素-面鼓调成。