taste bud:味蕾
aftertaste['ɑːftəteɪst]:n.回味;余韵
"Only one-third of Sichuan cuisine has spiciness in it. The reason why Sichuan food has varying levels of spice is because the province’s food is a mix of culinary styles, as immigrants from neighboring provinces brought different eating habits and cultures,” Chan says.
他还说:“只有三分之一的川菜是辣的。川菜之所以有各种各样的味道,是因为周边省份的移民带来了不同的饮食习惯和文化,因此它是不同地区烹饪风格的混合物。”
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