留法期间,曾去著名诗人格莱兹家做客。席间,大谈食经。诗人高度赞扬了中国的烹调。尔后,指出美中不足,说:“中国菜好吃,不过在色彩上,总觉得棕色过多。” “棕色过多”是因为用了酱油。诚然,中国菜讲究色香味形,往往白里透红,红里见绿,白绿相间,红黄相映。然而,一般家常菜,大多呈酱色。四川名肴如宫保肉丁、江津肉片、鱼香肉丝……莫不如此。翻翻大众菜谱,你会发现90%的荤菜制作均要加酱油。除了盐和油,酱油大概是我们最常见、最常用的调味品了。香港、台湾大同小异。遍布巴黎的中国餐馆,其菜肴也大多以酱色为主。 During the stay in France, went to the famous poet Graz home guest. During the banquet, talk about food. The poet highly praised Chinese cuisine. Later on, she pointed out the fly in the ointment and said: “Chinese food tastes good, but in terms of color, I always feel brown too much.” “Too much brown” is due to the use of soy sauce. It is true that the Chinese food emphasizes color and flavor, often rosy, red see the green, white and green, red and yellow matched. However, most home-cooked dishes are mostly colored. Sichuan famous dishes such as Gong Bao Ding, Jiang Tianjin meat, fish-flavored pork ... ... not so. Flip the public recipes, you will find that 90% of the meat dish production should be added soy sauce. In addition to salt and oil, soy sauce is probably our most common and commonly used condiment. Hong Kong, Taiwan is similar. Chinese restaurants all over Paris are mostly savory.