这位研究中国烹饪长达25年的英国厨师说:“一顿地道的川菜大餐就像是过山车——有辣,有酸甜,有麻,也有柔和的口感。”这与麦当劳试图模仿的东西大相径庭。
a far cry from:相距甚远,完全不同
Sichuan cuisine is one of the eight great cuisines of China and is famous for its fiery dishes. But Dunlop says it’s a common misconception that the cuisine focuses only on heat.
川菜是中国八大菜系之一,以火辣著称。但邓扶霞说,认为川菜只专注于火辣是一种常见的误解。
“There’s the stereotype that it is all just fiery and hot, and of course Sichuanese love using chillies and Sichuan pepper (hua jiao) – with its lip tingling sensation – but that’s just one part of the story. Sichuan is about complex multilayered flavors,”she says.
她说:“有人认为川菜只有火辣,这是一种刻板印象。当然,四川人喜欢使用辣椒和花椒——让你的唇齿发麻——但这只是一个方面。川菜有复杂的、多层次的味道。”
“The really interesting thing about Sichuan cuisine is its diversity of flavors. When I was studying to be a chef there, we learned 23 complex flavors. It is like French classic sauces, but with different balances of sweet, sour, spicy and tingly,” she says.
她说:“川菜真正有趣的地方在于它有多种味道。我在那里学习厨艺的时候,我们学到了23种复杂的味道。这就像法国的经典酱汁,只是甜、酸、辣、麻的比例各不相同。”
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