以英语书写中國食谱,真的能准确描绘出中國菜的博大精深?

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英國 Phai日本藥品推薦，    don 推出的《China: The Cookbook》找来陈纪临和方晓岚佳耦协力撰写。忽發奇想：以英语书写中國食谱，真的能正确刻画出中國菜的博大高深；傍邊，分歧的飲食文化布景、分歧的文字可有分歧的书写差别？

就像中國菜的烹饪技法煎炒炆炖炸蒸焗红烧煨烟熏爆……单是炒也分為爆炒和煸炒，各式各样，各适其适；乃至有一些的「味道」只能领悟不克不及言傳，像經常说起的锅气，没有傍邊的飲食文化布景不易说得清；那末，分歧说话的食谱又是怎麼去演绎？

锅气

释义：锅气是指由锅所烹饪的食品，并應用其剧烈的火力保存食品的味道及口胃；要烹饪「有锅气」，要操纵剧烈的火力烹饪；并要快速地抛起锅里的食品。

Wok Hei

the food is cooked in a seasoned wok over a high flame while being stirred and tossed quickly…

走油

释义：走油是指在烹饪前先将原料經炸制成半制品，也可以使食品有上色，成型，除油脂，可用于肉類、豆類成品等。

Ingredients are lightly dredged in oil then heated over low or medium-low heat for about a minute to partially cook the ingredients in preparation for the next stage of cooking.

汆水

释义：烹饪前先把食材放入滚水中半晌，透過水的热力烧煮食材，可以到达去除肉類血水和去除部門油脂，令汤駝背矯正帶,水更口臭如何治療,清；也可去除蔬菜中的苦涩味。益粒可,

Blancing

The ingredients are cooked in hot water or soup for a short period of time, then submerged in a bowl of cold water in order to retain the freshness and the original flavour.

隔水炖

释义：隔水炖是将原料放入有盖的容器内，再将容器放入装水的锅内，盖上锅盖，用小火长時候加热。菜式能連结食材的味道，汤汁鲜美。

Double Boiling

Double Boiling is to cook slowly through indirect heat without disturbing the food. The ingredients are combined and seasoned, with or without water, in a sealed container, which is then placed in a wok or steamer and steamed over high heat for 1-3 hours.

爆炒

释义：爆炒是用大火烧油放入食材以极短的時候内爆熟，调味成菜的烹饪法子；特色是脆嫩香口。爆與炒很類似，都是大敏捷成，别離是爆在加热時油温更高。

Stir frying

One of the more popular frying techiques is stir-frying-ingredients are cooked in hot oil over high heat and治療早洩推薦, stirred continuously until fully cooked. Stir-frying over very high heat is bao（爆）is used to cook ingredients very quickly, usually without sauce.