翻译.急!!!!!!!!!!!!翻成英文!!!!!!!!1
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解决时间 2021-03-08 16:41
- 提问者网友：献世佛
- 2021-03-08 10:03
翻译.急!!!!!!!!!!!!翻成英文!!!!!!!!1
最佳答案
- 五星知识达人网友：七十二街
- 2021-03-08 11:25
Hakka cuisine (also known as the Dongjiang cuisine) for the northern part of Guangdong birthplace of the Dongjiang, Hing-region, in northern Guangdong in gymnastics are considered dialects of the Hakka dishes Cultural District. The so-called "Hakka", in relation to indigenous peoples Lingnan, Hakka is the Central Plains southward migration, due to various historical reasons, moved to the northern part of Guangdong Lingnan mountain, a film live, "反客为主" than to retain the integrity of the Central Plains Language and eating habits; Moreover, the Hakka people are living in the great inland from the ocean, and the Central Plains region of the natural environment more similar, the Central Plains Hakka dishes retain flavor dishes, the oil-Meinong, high calorie and high-protein features dishes.
Hakka cuisine materials, mostly poultry and game-based, not "no fragmentation seafood feast", but "not without meat feast", the so-called "no chicken unclear, with no fresh meat, no duck-not without geese not strong ", highlighting excel and less emphasis on ingredients, and stress genuine. North succession dishes cooking methods, stewing, burning, baking, burning mainly known for the most Suoguo vegetables.
Hakka cuisine tastes different from Guangzhou vegetables and Chaozhoucai but not for the sake of strong light, Suxiang because Hakka areas, climate relative to other parts of the Lingnan cold, the human need to absorb more energy and protein, and more water with trace elements, and help the body to absorb the energy and protein, Lingnan have said "soil and water Hanliang," and decided the Hakka cuisine's taste.
Dishes "Dongjiang salt-baked chicken," from civil evolution from the salted chicken, Hakka cuisine is a great traditional dishes is a concentrated expression of the characteristics of the Hakka cuisine. Lingnan customary salt preserved food, in order to preserve, Chaozhou people like Axiancai, Hakka, love marinated meats, marinated chicken, marinated chicken cooks from civil salt to the chicken to cover up the use of high-temperature salt to Chaozhi Chicken insulation can be covered in the Suoguo in oven until cooked chicken, salt-baked chicken marinated chicken than natural flavor better, Meinong, Suxiang, Ruhua. Although with the passage of time, the practice of salt-baked chicken with all different, but the central theme remains the same, as has always been the pursuit of flavor.
Dishes "Dongjiang stuffed bean curd," legend dumplings from the north, because of Lingnan less wheat production, the Central Plains homesick immigrants to be substituting tofu flour, meat insert tofu wrapped with Rukan like flour. This has been true whether Mocongkaozheng, Hakka cuisine dishes in the north of the inheritance and development, is the Cantonese cuisine is different from the reasons lie, but also the culture of the Lingnan diet diet融会Zhongyuan a concentrated expression of culture.
The basic characteristics of Hakka cuisine
Hakka cuisine features the basic material to be used mainly to meat, aquatic products less prominent excel, genuine, and stress Suruan aromatic; focus on the fire power to stew, roast, boil, ferment known, particularly Inquisitor famous dishes; modeling simple, clear native features. Now remain on the farm or in the hotel restaurant Hakka cooking skills, there are still many wonderful manual practices. If liquor law: Rose is a typical case of wine dishes double pigeons. Its law is that the net will double pigeons slaughtered, wipe, review share in Wabo, under Guangfangzhukuai two pigeons, and doves who has taken over the mantle from one end to Cheong heat, take a glass of wine placed two roses Cup between, and then the whole bowl Add to the pan, cover for Jiawa pots, pot from the fire, pigeons also cooked at the Cup of Sake cup, but the alcohol has disappeared, but it Gerou wines Pubi . This method only in Hakka recipes, the farmers for more time-saving convenient, and on this basis create a "3 cups chicken" approach is simple wonderful: take a cup of wine, a cup of soy sauce, a glass of water, mixing home pan, a pot - Zhukuai lumbar support with a few pieces of good slaughtered from a whole chicken, and with Wang Kaiguo fire for half an hour, can eat its own Tianxiang Waterloo delicious soft chicken. In addition, the current Hakka cooking skills, there are many, tracing the source of recovery, which is very ancient, unique in modern recipes, such as the Dongjiang Meatball history can be traced back to 2000 years ago. "Note-Book" includes Bazhen, the fifth-zhen called "Ramming, said" The law is: "taking cattle, sheep, elk, deer,麇of meat, will brachial (read pieces, chiropractors side meat). Each of cattle and if so, the anti-side of chuiwan to the bait (Jinjian), cooked out of, not the chatter, rub their flesh. "this law in the Northern and Southern Dynasties Gusaixie" Qiminyaoshu of "known as the" Jumping pill Sunburn "is its flexibility and were able to jump. Clearly, Hakka cuisine "and destroyed, said" techniques, from the ancients, from the Central Plains. So many, the cooking of the Hakka folk culture as in the diet culture, said the investigation of Italy has been strong, and is thousands of years in the life of Hakka concisely crystallization of the wisdom.
Now, the catering sector Fanpiaoguizhen thick atmosphere, carried forward the essence of Hakka culture diet, inherited its exquisite magical cooking skills, is very practical significance.
Hakka cuisine materials, mostly poultry and game-based, not "no fragmentation seafood feast", but "not without meat feast", the so-called "no chicken unclear, with no fresh meat, no duck-not without geese not strong ", highlighting excel and less emphasis on ingredients, and stress genuine. North succession dishes cooking methods, stewing, burning, baking, burning mainly known for the most Suoguo vegetables.
Hakka cuisine tastes different from Guangzhou vegetables and Chaozhoucai but not for the sake of strong light, Suxiang because Hakka areas, climate relative to other parts of the Lingnan cold, the human need to absorb more energy and protein, and more water with trace elements, and help the body to absorb the energy and protein, Lingnan have said "soil and water Hanliang," and decided the Hakka cuisine's taste.
Dishes "Dongjiang salt-baked chicken," from civil evolution from the salted chicken, Hakka cuisine is a great traditional dishes is a concentrated expression of the characteristics of the Hakka cuisine. Lingnan customary salt preserved food, in order to preserve, Chaozhou people like Axiancai, Hakka, love marinated meats, marinated chicken, marinated chicken cooks from civil salt to the chicken to cover up the use of high-temperature salt to Chaozhi Chicken insulation can be covered in the Suoguo in oven until cooked chicken, salt-baked chicken marinated chicken than natural flavor better, Meinong, Suxiang, Ruhua. Although with the passage of time, the practice of salt-baked chicken with all different, but the central theme remains the same, as has always been the pursuit of flavor.
Dishes "Dongjiang stuffed bean curd," legend dumplings from the north, because of Lingnan less wheat production, the Central Plains homesick immigrants to be substituting tofu flour, meat insert tofu wrapped with Rukan like flour. This has been true whether Mocongkaozheng, Hakka cuisine dishes in the north of the inheritance and development, is the Cantonese cuisine is different from the reasons lie, but also the culture of the Lingnan diet diet融会Zhongyuan a concentrated expression of culture.
The basic characteristics of Hakka cuisine
Hakka cuisine features the basic material to be used mainly to meat, aquatic products less prominent excel, genuine, and stress Suruan aromatic; focus on the fire power to stew, roast, boil, ferment known, particularly Inquisitor famous dishes; modeling simple, clear native features. Now remain on the farm or in the hotel restaurant Hakka cooking skills, there are still many wonderful manual practices. If liquor law: Rose is a typical case of wine dishes double pigeons. Its law is that the net will double pigeons slaughtered, wipe, review share in Wabo, under Guangfangzhukuai two pigeons, and doves who has taken over the mantle from one end to Cheong heat, take a glass of wine placed two roses Cup between, and then the whole bowl Add to the pan, cover for Jiawa pots, pot from the fire, pigeons also cooked at the Cup of Sake cup, but the alcohol has disappeared, but it Gerou wines Pubi . This method only in Hakka recipes, the farmers for more time-saving convenient, and on this basis create a "3 cups chicken" approach is simple wonderful: take a cup of wine, a cup of soy sauce, a glass of water, mixing home pan, a pot - Zhukuai lumbar support with a few pieces of good slaughtered from a whole chicken, and with Wang Kaiguo fire for half an hour, can eat its own Tianxiang Waterloo delicious soft chicken. In addition, the current Hakka cooking skills, there are many, tracing the source of recovery, which is very ancient, unique in modern recipes, such as the Dongjiang Meatball history can be traced back to 2000 years ago. "Note-Book" includes Bazhen, the fifth-zhen called "Ramming, said" The law is: "taking cattle, sheep, elk, deer,麇of meat, will brachial (read pieces, chiropractors side meat). Each of cattle and if so, the anti-side of chuiwan to the bait (Jinjian), cooked out of, not the chatter, rub their flesh. "this law in the Northern and Southern Dynasties Gusaixie" Qiminyaoshu of "known as the" Jumping pill Sunburn "is its flexibility and were able to jump. Clearly, Hakka cuisine "and destroyed, said" techniques, from the ancients, from the Central Plains. So many, the cooking of the Hakka folk culture as in the diet culture, said the investigation of Italy has been strong, and is thousands of years in the life of Hakka concisely crystallization of the wisdom.
Now, the catering sector Fanpiaoguizhen thick atmosphere, carried forward the essence of Hakka culture diet, inherited its exquisite magical cooking skills, is very practical significance.
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