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素食之美在于鲜,皇朝玉园餐厅的素食菜系所用原料全部为当日采购的新鲜蔬菜,倡导营养学中的“三低一高”(低盐、低糖、低脂肪、高蛋白)。来自香港的具有多年烹饪经验的中餐主厨潘贤文先生精心准备了四大素食门类:蔬菜汤/羹,爽口凉菜,美味热炒。瓜果蔬菜,清脆爽口,齿留清香,含多种营养成分,有利于人体机能均衡发展,代表菜有:太极素菜羹;
The beauty of vegetarian food lies in the freshness. The materials used in the vegetarian dishes of the imperial jade garden restaurant are all fresh vegetables purchased on that day. They advocate “three low and one high” (low salt, low sugar, low fat and high protein) in nutrition. Mr. Pan Xianwen, a chef with many years of cooking experience from Hong Kong, has prepared four main vegetarian categories: vegetable soup / soup, refreshing dish, delicious stir-fried. Fruits and vegetables, crisp and refreshing, teeth stay fragrance, with a variety of nutrients, is conducive to the balanced development of human function, on behalf of the dishes are: Tai Chi vegetarian soup;