❶ 冷盘 Hors d'Oeuvres
First on the table was a variety of little bites meant to tantalize and build up the appetite. These included flavored pieces of braised beancurd, freshly pickled cucumbers and smoked fish fillets.
首先上桌的是各种各样的开胃小冷盘,有油焖豆腐、腌黄瓜和熏鱼片。
❷ 清汤松茸 Pine Mushroom Soup
The soup was the first indication of what Hangzhou food represents. Seasonal Matsutake or pine mushrooms were floated in a crystal clear consomme, showcasing the clean flavors that most characterize Hangzhou cooking.
清汤松茸是第一道代表杭帮菜的美食。新鲜的松茸加入清透的肉汤,这道菜展现了杭州式烹饪口味清淡的特点。
❸ 松子鳜鱼 Sweet and Sour Mandarin Fish with Pine Nuts
Next on the table was another signature dish, mandarin fish with pine nuts. The fish is an exhibition of the delicate knife skills of Hangzhou chefs, and the sauce indicative of the sweet and sour flavors that are also characteristic of the region. Lightly toasted pine nuts, with their slightly resinous flavor, are the perfect garnish.
接下来又是一道代表性的菜肴:松子鳜鱼。鱼的处理展示了杭州大厨精妙的刀工,而酸酸甜甜的酱汁也是杭州地区的特色。被轻微烤过的松子加上它本身淡淡的树脂香是这道菜最完美的装饰。
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