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南京菜一向称为京苏大菜,厨师则自称“京苏帮”。南京菜以选料严谨、制作精细、突出主料、玲珑细巧、色泽艳丽著称,并按时令季节不断翻新品种。其风味特点主要表现在口味醇和,咸淡适中,适应面广。菜肴讲究原汁原味,以鲜、香、酥、烂、嫩为主。其形硬而质软,汤浓而香醇,肥而不腻,淡而不薄。酥烂托骨而不失其形,滑嫩爽脆而不失其味。马齿苋并不是南京的特色,但它却给我的这次南京之行留下了深刻印象。马齿苋最常见的做法是凉拌、烙饼、
Nanjing cuisine has always been called the Beijing-Suzhou cuisine, the chef claims to be “Beijing-Soviet help.” Nanjing cuisine to rigorous selection of materials, production of fine, highlighting the main ingredients, Delicate delicate, bright color known, and according to the seasonal season of continuous renovation varieties. Its flavor characteristics mainly in alcohol and taste, moderate moderate, wide adaptation. Pay attention to authentic dishes, fresh, fragrant, crisp, rotten, tender-based. Its hard and soft-shaped, thick soup and mellow, fat but not greasy, light but not thin. Slight rotten bones but without losing its shape, smooth and crisp without losing its taste. Purslane is not a feature of Nanjing, but it left a deep impression on my visit to Nanjing. The most common practice purslane is salad, pancakes,