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尽管健康专家一再提倡吃素,但在人们的传统观念中,每逢节日,总需要有几个撑场面的硬菜,方不辜负这普天同庆的热闹时光。萝卜烧肉正如《舌尖上的中国》所说,从南到北,红烧肉的做法不胜枚举,各具特色。而中国大夏宫餐厅淮扬菜厨师长王小军师傅做的萝卜烧肉,让人回味无穷。菜如其人,王师傅总是笑呵呵的,特别和蔼可亲。他烧的菜也是极具亲和力,非常好吃。那颜色,红润动人;那味道,香气扑鼻;那口感,入口即化。吃过之后,不论你走到哪儿、走多远,总会在某个时刻想起这个人和这道菜,变着法儿也要再来开怀畅吃一回。美食出品:夏宫
Although health experts have repeatedly advocated vegetarianism, in the traditional concept of people, there are always several hard dishes to sustain the festival during each festival, so as to live up to the bustling celebration of this all-embracing day. Radish roast pork As “China on the tongue” said, from south to north, the practice of roast pork is endless, with different characteristics. The Chinese Summer Palace Restaurant Huaiyang dish chef Wang Xiaojun cook radish pork, memorable. Dish as people, Master Wang always Xiaohe, especially amiable. He is also very tasty dishes, very tasty. That color, rosy moving; that taste, scent; that taste, that is, the entrance. After eating, no matter where you go, how far you go, always think of this person and the dish at some time, and change the faerie child to eat it again and again. Food produced: Summer Palace