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粤菜里所喝的汤是很少见红的,而且忌讳使用单纯的调味品,不像川菜里的辣子鸡或水煮鱼,淋漓得无法形容,吃下去便就只顾着辣的滋味,忘记了咬在嘴里的是鸡是鱼。有朋友笑我吃得不正宗,说真正的川菜也讲究回味二字。
Cantonese drink soup is very rare red, but taboo to use simple condiments, unlike Sichuan spicy chicken or boiled fish, dripping indescribable, eat it will only take the spicy taste, forget Bite in the mouth is the chicken is a fish. A friend laughed at me to eat not authentic, that the real Sichuan also pay attention to the word aftertaste.