中国的饮食文化博大精深,东有选料考究、制作精良的点心;西有香辣扑鼻、令人垂涎的火锅;南有食材讲究、慢火煨成的浓汤;北有品种繁多、百吃不厌的面点……可是,在打造美味的同时,哪些营养又被不小心夺走了呢?怎样改进烹调方法,可以留住这些营养呢?让我们来听听专家是怎么说的。 China’s food culture is broad and profound, the East is well-selected materials, well-made snacks; West fragrant and spicy, mouth-watering hot pot; South have ingredients stress, simmered into slow soup; North variety, eat tire of Noodles ... ... However, in creating tasty at the same time, what nutrition was accidentally taken away? How to improve cooking methods, you can retain these nutrients? Let us listen to what experts say.