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居以食为天,川菜得天下。世上本没有美贪,适口才能生存。老川菜是一点点经验积累下来的,新川菜也可以大浪淘沙稀疏的阳光透过树荫,照在成都东风大桥旁的一块空地上,上百把竹椅摆成锦江河边一个露天茶铺。李仁光坐下来,要了一杯素毛峰,开始讲解他正在试验中的新菜品——不下锅的回锅肉。“现在还不成功。虽然有些顾客说已经可以了,但我觉得口感还不像炒的回锅肉那么香。下一阶段,我准备用鲜海椒代替郫县豆瓣,调料制作彻底改革。”时针指向中午11点,一
Living for food, Sichuan has the world. There is no beauty in the world, palatable to survive. Old Sichuan is a little bit of experience accumulated, the new Sichuan can also Ebb Tide sparse sunlight through the shade, according to the Dongfeng Bridge in Chengdu on a piece of open space, hundreds of bamboo chairs placed Jinjiang riverside open-air tea shop. Li Renguang sat down, wanted a cup of Maofeng Feng, began to explain that he is experimenting with new dishes - do not pan the twice-cooked pork. “Now is not successful.Although some customers say that it has been able to, but I think the taste is not as good as the fried twice-cooked pork .In the next stage, I am ready to use fresh sea cucumber instead of Juxian watercress, seasoning production revolution. ” Point to 11 o’clock, one