常言道:“烹调,烹调,五分火候,五分调料。”可见调味品的重要。不同的菜肴,不同的风味,除烹调之法外,调味品起着关键的作用。如川菜精华体现在调味艺术上,所谓“吃在中国,味在四川”,言之有理。的确,不少川菜名肴正因为选用了独特的调味品,才使之具有长盛不衰之魁力;如果失去这一点,恐怕会风味全无。 As the saying goes: “Cooking, cooking, five minutes, five minutes.” The importance of seasonings can be seen. Different dishes, different flavors, in addition to cooking, condiments play a key role. The essence of Sichuan cuisine is reflected in the art of flavoring. The so-called “eat in China and taste in Sichuan” are justified. It is true that many Sichuan cuisines are made of unique seasonings to make them long-lasting; if they lose this, I am afraid they will have no flavor.