“食以味为先。”这样的观念很久以来都影响着我们的饮食质量。很多厨师和主妇在烹饪的时候往往会关注食物的色、香、味,而忽略了食物的营养成分是否最大限度地得到保留。然而,人们应该意识到,食物在满足我们口腹之欲后,它们在我们身体中发挥的作用才是更重要的。 The notion of “eating something first” has long influenced the quality of our diet. Many chefs and housewives tend to pay attention to the color, smell and taste of food while cooking, ignoring whether the nutrients of food are kept to the maximum extent. However, one should be aware that the role that food can play in our bodies is even more important when it meets our appetite.