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由挪威王国驻华使馆和江苏省烹饪协会共同举办的“挪威三文鱼美食节”于1月下旬至2月上甸在南京市举行。三文鱼作为日本科理很早就被中国人所认识,但是日本人的那种生吃三文鱼的方式并不符合大多数中国人的口味。因此,作为三文鱼的最大出口国的挪威王国借鉴了中国博大精深的饮食文化,研究出了三文鱼的中式做法。采用煎、炸、炖、煮的烹饪技巧,既体现了三文鱼这种海水鱼的鲜嫩,又迎合了中国人的饮食习惯。
The “Norwegian Salmon Food Festival” co-organized by the Norwegian Embassy in China and the Jiangsu Cuisine Association was held in Nanjing in late January and February. Salmon as a Japanese science and technology has long been recognized by the Chinese, but the Japanese way to eat raw salmon does not meet the tastes of most Chinese people. Therefore, the kingdom of Norway, the largest exporter of salmon, draws on China’s breadth and depth of dietary culture and has developed a Chinese-style salmon. The use of fried, fried, stewed, cooked cooking skills, not only reflects the fresh salmon fish, but also to meet the Chinese diet.