英语翻译Classic Cantonese sauces are light ,mellow and perhaps b

来源：学生作业帮编辑：作业帮分类：英语作业时间：2024/05/02 09:04:31

英语翻译
Classic Cantonese sauces are light ,mellow and perhaps bland compared to the thicker,darker,and richer sauces of other Chinese cuisines.Spring onion,sugar,salt,soy sauce,rice wine,cornstarch,vinegar,scallion oil,sesame oil,and other oils suffice to enhance flavor in most Cantonese cooking.Ginger,chili peppers,five-spice powder,powdered white pepper,star anise and a few other spices are used,but often sparingly.
The Cantonese cuisine pays much attention to clearness,freshness,refreshment,smoothness,tenderness,and crispness and particular to smell and presentation.The styles are numerous and complete in flavoring.A Cantonese meal can range from a quick snack from a food stall to an elaborate 12-course banquet,featuring delicacies such as shark fin soup,abalone,bird’s nest soup,roast sucking pig,and deep-fried prawn paupiette.

经典粤菜酱汁轻,醇厚,也许平淡相比,较厚,黑暗,和其他中国cuisines.Spring洋葱,糖,盐,酱油,米酒,太白粉,醋,葱,香油,酱油等,更丰富加强油足以在大多数议员cooking.Ginger,辣椒,五香粉,白胡椒粉,八角和其他一些香料香精的使用,但往往谨慎.
粤菜非常重视清晰,新鲜,茶点,光滑,嫩度,保脆和特殊的气味和陈述做样式多,而且在flavoring.A粤餐完全可以从从大排档快餐范围一拟订12道菜的宴会,如鱼翅,鲍鱼,燕窝汤,烧乳猪,和炸大虾paupiette特色的美味佳肴.
（这是大慨,你再看看）

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