查询词典 cuisine

With these kitcheners from all the provinces being adept in all the seasonal cuisines, including Cantoncse cuisine, Chiu Chou cuisine, Sichuan cuisine and Hakka cuisine, etc.

配备各省地厨师，能掌握各季节菜式调味支配，粤菜、潮菜、川菜、客家菜等各种菜系一应俱全。

New Mexican and Southern Arizonan cooking differ from Northern Mexican cuisine far less than, for example, Mexico City cuisine and California-style Mexican cuisine differ from Northern Mexican.

新墨西哥和南部Arizonan烹饪不同于墨西哥菜北远低于例如，墨西哥城菜和加州风格的墨西哥菜不同于北方墨西哥。

The gastronomy of Eclat International Hotel, Shanghai that the Lobby Café, Bar, Western Restaurant, Chinese Restaurant with 15 VIP dining rooms and 350 persons capacity of Ball Room offers you distinctive cuisine including Southeast Asia cuisine, Buffet, Alacart, Set-menu and Dim-sum, Snack, and authentic Cantonese cuisine and local flavor, especially for degusting the Bird's nest, Abalone, Shark Fin, Seafood and Zhejiang dishes by our experienced chefs. 5 meeting and conference with up to 500 guests, with comprehensive business center will undoubtedly make your business blossoms. We also have beauty salon, shopping arcade and night club.

酒店内餐饮娱乐和附属设施齐全，设有咖啡厅、酒吧、西餐厅、中餐厅以及15间装饰迥异的贵宾包间，以及可同时容纳350人就餐的宴会厅，为您提供东南亚美食、自助餐、中西式商务套餐及精美点心、小食和各类酒水，以及由广东名厨主理的燕、鲍、翅、参、海鲜及各式精美粤菜和特色本帮菜，令您尽享口福；另外5间可同时容纳500人的会议室，可满足您进行各类商务活动；同时酒店还设有夜总会、美容美发厅和商场，是您娱乐休闲和购物的最佳场所

" Nouvelle cuisine Style in international cuisine developed in France in the 1960s and '70s that stresses freshness, lightness, and clarity of flavour, as distinct from the rich er and more calorie-laden classic haute cuisine."

新烹饪法：1960年代和1970年代在法国发展起来的一种国际烹饪技术，强调新鲜、清淡和味道纯正，以区别于油脂过多和热量过高的传统烹饪法。

" Nouvelle cuisine Style in international cuisine developed in France in the 1960s and '70s that stresses freshness, lightness, and clarity of flavour, as distinct from the richer and more calorie-laden classic haute cuisine."

新烹饪法：1960年代和1970年代在法国发展起来的一种国际烹饪技术，强调新鲜、清淡和味道纯正，以区别于油脂过多和热量过高的传统烹饪法。

" Nouvelle cuisine Style in international cuisine developed in France in the 1960s and '70s that stress es freshness, lightness, and clarity of flavour, as distinct from the richer and more calorie-laden classic haute cuisine."

新烹饪法：1960年代和1970年代在法国发展起来的一种国际烹饪技术，强调新鲜、清淡和味道纯正，以区别于油脂过多和热量过高的传统烹饪法。

There are huge differences between French cuisine and Chinese cuisine. The biggest one is fewer smoke when cooking French cuisine, it is quite clean. Moreover, there are a lot of cold or chilly food such as peperoni, lettuce.

法国菜与中国菜有非常大的区别，最明显的就是法国菜很少有油烟，看起来非常干净，而且有很多冷食，诸如香肠，生菜等食物，很难像吃中餐那样吃到满头大汗。

Germany is the art of its variety, this will fundamentally a low-long-chef for the survival of their gold content of the market, the deepest feelings of their own kitchen-or the situation, with the same technology market was the lack of comparison to other cuisine The harmonization of norms of the market dynamic, first paid no attention to "the world such as small cooked fresh," it simply the word, creating the revitalization of Brand-kitchen-come first-served awakening chef de cuisine, not only upgrade skills, and spiritual needs of kitchen Germany, it is imperative that with the market screening, to be based from the start with, this matter is as essential to their kitchen to kitchen to self-cultivation, and the real chef who not only language but also to be used carefully Their situation to complete any of the beautiful dishes described, in recent years, talking about the catering industry within and outside the culture more and more, has also set up a wide range of research will be like, as an academic study, this, I think that deep Wei, Yi Utah 30 years ago, I followed as the father of one party chefs, chef at the outskirts of Chengdu Huayang a farm, his father Chef when I start, as was the object of that time, his father often As Niuguisheshen to criticized and denounced, is one of incrimination has been a well-known Zou Zipai private kitchen, and criticized and denounced Renru to accept the end of hope can be better comment to the rebels to their cooking, At that time my father often Fuzhao head repeatedly told, will do what is the other line cooks dry, but each time his father Renru for rebels who cook up the dishes are all highlights, Silk Bugou This Daorang adult years I shall understand that this may be the chef de bar, it is Yidebaoyuan Then, I really want to shake off family skills, dry point level, but overall I also can not cook to Wang Qing, the more its people despise and Bufen, who cooks for the next Jiu Liu said the people they do not know, the next Jiuliu What is not in all cooks, and why the system's contribution to cuisine, but also the people can not afford to do SUI I have suffered, Huang deep sense of business after I had promised a wish, I should not only serve the kitchen line, but also for the kitchen to the development and feel proud and elated, such as cooking guide me on it and make contribution to the cause of their fathers Hard work, in addition to the cause of prosperity Yan Wei, also comfort for the kitchen to numerous grievances life predecessors, that engage in this kind of a warning to clear the kitchen to cook things are by no means purely Shaocai Cook, but the real sentiment of the blending of life Wuwei is required for each entry-chef of a scholarship.

其艺其德可谓五花八门了，这样也就从根本上隆低了川厨们赖以生存的市场含金量了，感受最深的还是川厨们自身的处境，与之相同场竟技的其它菜系比较缺少了统一规范的市场活力，先不讲&天下事如烹小鲜&，那只是纯粹的一句话，打造川厨品牌形象振兴厨艺先得觉醒厨德，既提升技艺，更需要修行厨德，这是当务之急，有了市场的筛选，更需从基础说起了，这就是做为事厨者们必不可少的厨行修行了，而真正的厨者不是只用语言而是更要用心用情去完成自己任何一次美丽的菜品描述的，近年来，行业内外谈论饮食文化的越来越多了，还成立了各式各样的研究会之类，当作一门学问研究了，对此，我深以为慰，犹忆三十年前，我尾随作为一方名厨的父亲，就厨於成都华阳郊外的一家农场工作，父亲主厨我当下手，作为被那个年代改造的对象，父亲经常被当作牛鬼蛇神来批斗，其罪之一就是曾为某知名走资派做过私人厨事，而批斗完了还要忍辱接受可以被改造希望较好的评论，去给造反派们做饭，那时父亲经常抚著我的头顶一再叮嘱，干什麼都行，就是别乾厨师这一行，然而，每次父亲忍辱为其造反派们烹调出来的菜肴却都是可圈可点，丝丝不苟，这倒让我成年后多年都不得明白，这或许就是厨德吧，是以德报怨吧？再后来，我也的确想摆脱家传技艺，干点别的，可是，我总也忘情不了厨行，更为其被人鄙视而不忿，那些称厨师为下九流的人他们其实并不知道，下九流中什麼都有就是没有厨师，而为什麼制出美食贡献的人，却总也被人睢不起呢？我有身受，深感惶感，从业后我曾许了个心愿，我不仅要服务於厨行，更要为厨行的发展而扬眉吐气，如引导我走上为之烹饪事业贡献力量的父辈们努力工作，除了为事业的兴旺发达欣尉之外，还要告慰无数为厨行委屈终生的前辈们，搞明白了这样的一个忠告，才能清楚厨行的事厨者决非只是单纯的烧菜煮饭，而是真正感悟人生五味的调合才是每个川厨入门必修的一门学问。

French cuisine was codified in the 20th century by Georges Auguste Escoffier to become the modern version of haute cuisine.

法国菜是编入20世纪的乔治奥古斯特埃斯科菲耶，成为现代版的高级菜肴。

CHOPSTICKS CUISINE combines traditional Chinese cuisine with the avant-courier concept of fashion so the designer formulates the modern oriental style for it.

由于"箸香川菜"是一家前卫概念的时尚餐厅，经营却是中餐，为了配合餐厅的这种理念，设计师给这个项目制定的设计风格为现代东方风格。

These are places without aristocratic baggage; egalitarian places open to talent, self-improving, engaged in learning and innovation through networks that were at once competitive and cooperative.

这些地方没有贵族遗风作祟，而且对于那些有天分的人是开放的平等之地，这些人善于通过那些曾经很具有竞争力与合作精神的关系网进行自我提高以及学习创新。

Christine: You don't want to see me?

你不想见我？