2. 职称英语
  3. 上海菜系(cuisine)是中国最年轻的地方菜系，有着400多年的历史。同其他中国菜系一样，本菜系具有“色、香(aroma)、味”三大要素。上海菜尤其注

上海菜系(cuisine)是中国最年轻的地方菜系，有着400多年的历史。同其他中国菜系一样，本菜系具有“色、香(aroma)、味”三大要素。上海菜尤其注

游客2023-06-18  53
问题     上海菜系(cuisine)是中国最年轻的地方菜系，有着400多年的历史。同其他中国菜系一样，本菜系具有“色、香(aroma)、味”三大要素。上海菜尤其注重调料(seasoning)的使用、食材的品质和菜的原汁原味。最著名的有特色点心“南翔小笼包”(Nanxiang Steamed Meat Dumplings)和特色“松鼠桂鱼”(squirrel-Shaped Mandarin Fish)。“南翔小笼包”是猪肉馅，皮薄个小，汁醇味美。“松鼠桂鱼”色泽黄亮，形如松鼠，外皮脆而里肉嫩，汤汁酸甜适口。
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答案     With a history of more than 400 years, Shanghai cuisine is the youngest among the major regional styles of cooking in China. Like other Chinese regional cuisine, it takes "color, aroma and taste" as its major elements. Shanghai cuisine emphasizes the use of seasonings, the quality of ingredients, and original flavors in particular. The most famous special snacks are "Nanxiang Steamed Meat Dumplings" and a special dish called "Squirrel-Shaped Mandarin Fish". "Nanxiang Steamed Meat Dumplings" are small in size, with thin wrappers, filled with ground pork and rich tasty soup. "Squirrel-Shaped Mandarin Fish" is yellow and bright in color, squirrel in shape, with a crispy skin and tender meat, all covered with tasty soup of sweet and sour.
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