《四川烹饪》编辑部：　　近年来，由于川菜和粤菜的交流日益增多，川菜厨师也时常用到一些粤菜的原料，接触到一些粤菜的烹调方法。但因粤菜中的许多原料名称和烹饪术语与川菜不同，所以我们经常看不懂有关粤菜的图书。不知贵刊能否在《烹饪课堂》里对此作一些介绍？谢谢。　 Editorial Department of Sichuan Cuisine In recent years, due to the increasing exchanges between Sichuan cuisine and Cantonese cuisine, Sichuan cuisine chefs also often use some Cantonese cuisine and come into contact with some Cantonese cooking methods. However, due to the fact that many of the names and terminology used in Cantonese cuisine are different from those of Sichuan cuisine, we often can not read books about Cantonese cuisine. I wonder if your magazine in the “cooking class” in which to make some introduction? Thank you.