急求关于比利时美食的英文介绍 美食英文介绍
\u6025\u6c42\u5404\u56fd\u7f8e\u98df\u7684\u82f1\u6587\u5c0f\u4ecb\u7ecd1 South Korea's kimchi practice :
The world-renowned Korean kimchi, Korea has become basically the signs.
\u97e9\u56fd\u6ce1\u83dc\u7684\u97e9\u56fd\u8bed\u8bfb\u97f3\uff1a\u201c\u542c\u5176\u201d South Korea's kimchi Korean pronunciation: "listen to his"
\u914d\u6599\uff1a\u5927\u767d\u83dc\u3001\u849c\u3001\u76d0\u3001\u9c7c\u9732\u3001\u8fa3\u6912\u7c89\u3001\u7cd6\u3002 Ingredients: Chinese cabbage, garlic, salt, fish sauce, chili powder, sugar.
\u6ce8\u610f\uff1a\u9c7c\u9732\u662f\u6700\u5fc5\u4e0d\u53ef\u5c11\u7684\u4e1c\u897f\uff0c\u4e5f\u662f\u4e3a\u4ec0\u4e48\u4e2d\u56fd\u7684\u9178\u8fa3\u6ce1\u83dc\u548c\u97e9\u56fd\u6ce1\u83dc\u6700\u4e0d\u540c\u7684\u5730\u65b9\uff0c\u5728\u97e9\u56fd\u51e0\u4e4e\u5bb6\u5bb6\u81ea\u5df1\u505a\u9c7c\u9732\uff0c\u4e2d\u56fd\u4eba\u4e0d\u5403\u8fd9\u4e2a\u4e1c\u897f\uff0c\u4e0d\u8fc7\u5728\u5927\u7684\u8d85\u5e02\u91cc\u9762\u6709\u5356\u7684\uff0c\u5927\u7ea68-10\u5143\u4e00\u74f6\uff0c\u591a\u534a\u662f\u6cf0\u56fd\u7684\u9c7c\u9732\u3002 Note: The sauce is the most essential thing is the reason why the Chinese hot and sour kimchi and Korean kimchi to the greatest difference, almost every family in South Korea to do their own fish sauce, Chinese people do not eat this thing, but in the big supermarkets inside There are sales of about 8-10 yuan a bottle, most of the fish sauce in Thailand.
\u51c6\u5907\u6750\u6599: To prepare materials:
1.\u767d\u83dc 1. Cabbage
\u767d\u83dc\u7eff\u53f6\u591a\uff0c\u8868\u76ae\u8584\uff0c\u53f6\u5b50\u5bc6\u5b9e\uff0c\u6ca1\u6709\u8fc7\u591a\u9700\u8981\u53bb\u9664\u7684\u5916\u5c42\u53f6\u5b50\uff0c\u770b\u8d77\u6765\u65e2\u5e72\u51c0\u53c8\u65b0\u9c9c\u7684\u4e3a\u4e0a\u9009\u3002 Chinese cabbage leaves, thin sheet, leaf density, there is no need to remove too much of the outer leaves, it looks clean and fresh for the last election. \u50a8\u85cf\u767d\u83dc\u4ee5\u6709\u7eff\u53f6\uff0c\u770b\u8d77\u6765\u65b0\u9c9c\u7684\u767d\u83dc\u4e3a\u5b9c\uff0c\u65b0\u4ea7\u7684\u767d\u83dc\u8d8a\u5927\u8d8a\u597d\uff0c\u79cb\u5b63\u767d\u83dc\u4ee5\u5927\u5c0f\u9002\u4e2d\uff0c\u7ed3\u7403\u7a0b\u5ea6\u597d\uff0c\u91cd\u91cf\u91cd\u7684\u4e3a\u597d\u3002 Storage Empoasca have to cabbage, Chinese cabbage fresh look is appropriate, the new production of the better Chinese cabbage, Chinese cabbage in the fall to size, the degree of cabbage, heavy weight for good. \u767d\u83dc\u4e0d\u4ec5\u542b\u6709\u4e30\u5bcc\u7684\u7ef4\u751f\u7d20\u6216\u77ff\u7269\u8d28\uff0c\u8fd8\u542b\u6709\u5404\u79cd\u5177\u6709\u591a\u79cd\u836f\u7406\u4f5c\u7528\u7684\u6210\u5206\u3002 Chinese cabbage is not only rich in vitamins or minerals, but also contain a variety of pharmacological effects with a variety of ingredients. \u636e\u5b66\u672f\u8bba\u6587\u53d1\u8868\uff0c\u767d\u83dc\u4e2d\u542b\u6709\u7684methyLmethionine\u662f\u86cb\u6c28\u9178\u7684\u751f\u7269\u6d3b\u6027\u7269\u8d28\uff0c\u5bf9\u52a8\u8109\u786c\u5316\u75c7\u5177\u6709\u7597\u6548\uff0c\u800cmethyLsysteinsuLfoxid\u5177\u6709\u5f3a\u5316\u80c6\u56fa\u9187\u7684\u6548\u679c\u3002 According to published academic papers, cabbage contains methyLmethionine the Met is the biological active substance, with effects on atherosclerosis, and methyLsysteinsuLfoxid have to strengthen the effectiveness of cholesterol.
2. \u841d\u535c 2. Radish
\u841d\u535c\u4e3b\u8981\u7531\u6c34\u5206\u7ec4\u6210\uff0c\u542b\u6709\u4e30\u5bcc\u7684\u7ef4\u751f\u7d20C\u548c\u6d88\u5316\u9176\u2014\u6dc0\u7c89\u7cd6\u5316\u9176\u7d20\uff0c\u82e5\u751f\u5403\uff0c\u5219\u6709\u52a9\u4e8e\u6d88\u5316\u3002 Radish by water, rich in vitamin C and digestive enzymes - starch-glucoamylase, if raw, it helps digestion. \u4e0e\u841d\u535c\u5fc3\u76f8\u6bd4\uff0c\u7ef4\u751f\u7d20C\u4e3b\u8981\u5206\u5e03\u5728\u841d\u535c\u76ae\u4e0a\uff0c\u56e0\u6b64\u6700\u597d\u4e0d\u8981\u524a\u76ae\uff0c\u6d17\u51c0\u540e\u98df\u7528\u3002 With the heart radish, vitamin C mainly in the Luobu Pi, so best not to peel, wash after eating. \u841d\u535c\u4ee5\u7c97\u5927\u800c\u5747\u5300\u3001\u65e0\u75a4\u75d5\u3001\u65b0\u9c9c\u3001\u8272\u6cfd\u5149\u6da6\u3001\u8089\u8d28\u7ed3\u5b9e\u67d4\u8f6f\u3001\u4e0d\u592a\u8fa3\u3001\u6709\u751c\u5473\u7684\u4e3a\u4e0a\u9009\u3002 The big carrot in uniform, no scars, fresh color Guangrun, succulent fruit is soft, not too spicy, sweet as the last election.
3.\u8fa3\u6912 3. Pepper
\u8fa3\u6912\u9664\u80e1\u841d\u535c\u7d20\u548c\u7ef4\u751f\u7d20C\u4e4b\u5916\uff0c\u8fd8\u542b\u6709\u591a\u79cd\u6210\u5206\u3002 In addition to the chili carotene and vitamin C, also contains a variety of ingredients. \u8fa3\u6912\u7d20\u5177\u6709\u6740\u83cc\u53ca\u9664\u83cc\u4f5c\u7528\uff0c\u80fd\u591f\u4fc3\u8fdb\u553e\u6db2\u6216\u80c3\u6db2\u7684\u5206\u6ccc\uff0c\u4fc3\u8fdb\u6d88\u5316\u3002 Capsaicin has a role in sterilization and disinfection, saliva or be able to promote the secretion of gastric juice, and promote digestion. \u6b64\u5916\uff0c\u8fd8\u5177\u6709\u63d0\u9ad8\u4f53\u5185\u5404\u79cd\u4ee3\u8c22\u4f5c\u7528\u3002 In addition, it has to raise all kinds of body metabolism. \u814c\u5236\u6ce1\u83dc\u65f6\u4f7f\u7528\u7684\u8fa3\u6912\u9762\u5b9c\u9009\u7528\u5728\u9633\u5149\u5e95\u4e0b\u6652\u5e72\u7684\u8272\u6cfd\u9c9c\u7ea2\u3001\u8089\u8d28\u539a\u3001\u8868\u76ae\u5149\u6da6\u7684\u5c16\u6912\u3002 Kimchi pickled pepper powder used in the selection should be dried in the sun under the bright red color, thick flesh, skin Guangrun Pepper's.
4.\u5927\u849c 4. Garlic
\u5927\u849c\u7684\u6e90\u4ea7\u5730\u662f\u4e2d\u4e9a\u5730\u533a\uff0c\u662f\u5c5e\u4e8e\u767e\u5408\u79d1\u7684\u8471\u7c7b\uff0c\u849c\u5934\u5728\u5730\u4e0b\u3002 Garlic is the source of origin in Central Asia, belongs to the Liliaceae onion category, and garlic in the ground. \u849c\u5934\u88ab\u6de1\u8910\u8272\u7684\u849c\u76ae\u5305\u56f4\uff0c\u5185\u90e8\u67095~6\u4e2a\u5c0f\u849c\u74e3\u3002 The garlic was light brown skin surrounded by garlic, there are 5 to 6 small Suanban. \u666e\u901a\u519c\u5bb6\u683d\u57f9\u7684\u4ee3\u8868\u6027\u7684\u571f\u4ea7\u54c1\u79cd\u662f\u4f5c\u4e3a\u665a\u719f\u54c1\u79cd\u7684\u516d\u74e3\u849c\u548c\u591a\u74e3\u849c\uff0c\u4ee5\u53ca\u957f\u830e\u849c\u3002 The General cultivation of farm products represented as a late-maturing varieties are 6 species of garlic and garlic Duoban, as well as the long stems and garlic. \u5236\u4f5c\u6ce1\u83dc\u65f6\u591a\u4f7f\u7528\u5473\u9053\u8f9b\u8fa3\u7684\u591a\u74e3\u849c\uff0c\u800c\u5236\u4f5c\u54b8\u849c\u6216\u4f7f\u7528\u849c\u53f6\u65f6\u591a\u4f7f\u7528\u957f\u830e\u849c\u3002 Making more use of kimchi, when Duo Ban spicy garlic flavor, and the production of garlic salt or garlic when the leaves to make more use of long-stem garlic. \u849c\u4e2d\u7684\u4e3b\u8981\u523a\u6fc0\u6210\u5206\u2014 \u4e19\u4e9a\u786b\u9178\u76d0\u7684\u6740\u83cc\u529b\u4e3a\u78b3\u9178\u768415\u500d\uff0c\u5177\u6709\u4fc3\u8fdb\u65b0\u9648\u4ee3\u8c22\uff0c\u9547\u75db\u3001\u4fbf\u79d8\u3001\u89e3\u6bd2\u7b49\u5404\u79cd\u4f5c\u7528\u3002 Garlic in the main components of stimulus - C sulfite sterilization of the force carbonate for 15 times, with the promotion of metabolism, pain, constipation, such as the role of detoxification.
5.\u8471 5. Onions
\u666e\u901a\u852c\u83dc\u662f\u78b1\u6027\uff0c\u4f46\u8471\u542b\u6709\u4e30\u5bcc\u7684\u786b\u78fa\uff0c\u5c5e\u4e8e\u9178\u6027\u98df\u54c1\u3002 Ordinary vegetables are alkaline, but the onions are rich in sulfur, acidic foods belong to. \u8471\u662f\u96be\u4ee5\u50a8\u85cf\u7684\u852c\u83dc\uff0c\u542b\u6c34\u91cf\u4e3a80%\u5de6\u53f3\u3002 The green is difficult to store vegetables, the water content of 80%. \u8471\u7684\u7eff\u8272\u90e8\u5206\u8fd8\u542b\u6709\u4e30\u5bcc\u7684\u7ef4\u751f\u7d20A\u548cC\u3002 Green onions also part of the rich in vitamins A and C. \u56e0\u4e3a\u8471\u7684\u523a\u6fc0\u6210\u5206\u4e2d\u542b\u6709\u786b\u78fa\u548c\u4e19\u5316\u5408\u7269\uff0c\u5177\u6709\u6740\u83cc\u3001\u6740\u866b\u6548\u679c\u3002 Onions because of the stimulating ingredients containing sulfur compounds and C, with sterilization, the effects of pesticides. \u5927\u8471\u6311\u9009\u6839\u830e\u7c97\u5927\u800c\u65b0\u9c9c\u7684\uff0c\u7ec6\u8471\u6311\u9009\u53f6\u5b50\u77ed\u800c\u65b0\u9c9c\u7684\u3002 The selection of roots and thick green onions fresh, fine selection of green leaves and fresh short. \u4e24\u79cd\u8471\u540c\u4ee5\u8471\u767d\u90e8\u5206\u957f\u800c\u7c97\uff0c\u6709\u5149\u6cfd\u7684\u4e3a\u5b9c\u3002 Two very light blue to green onions with some of the long, thick, shiny appropriate.
6.\u751f\u59dc 6. Ginger
\u751f\u59dc\u4e0e\u98df\u918b\u3001\u9171\u6cb9\u3001\u76d0\u3001\u8702\u871c\u7b49\u76f8\u5408\uff0c\u4e0d\u635f\u4f24\u98df\u54c1\u56fa\u6709\u7684\u5473\u9053\u3002 And ginger vinegar, soy sauce, salt, honey, such as consistency, does not damage the natural flavor of food. \u6c34\u5206\u536080%\u5de6\u53f3\uff0c\u542b\u6709\u4e30\u5bcc\u7684\u65e0\u673a\u7269\u3002 Water accounts for about 80%, rich in inorganic substances. \u5177\u6709\u7279\u6709\u7684\u9999\u5473\u548c\u8f9b\u8fa3\u5473\u9053\uff0c\u5176\u4e2d\u8f9b\u8fa3\u5473\u51fa\u81ea\u540d\u4e3a\u751f\u59dc\u7d20\u7684\u7269\u8d28\uff0c\u5177\u6709\u5065\u80c3\u53d1\u6c57\u7684\u7279\u6548\uff0c\u8fd8\u6709\u52a9\u4e8e\u51cf\u80a5\u3002 Has a unique aroma and taste bitter, pungent flavor from the ginger-known material with Jianwei effects of sweating, but also contribute to weight loss. \u74e3\u7c97\u5927\u3001\u66f2\u6298\u4e0d\u591a\uff0c\u8868\u76ae\u8584\u800c\u900f\u660e\uff0c\u7ea4\u7ef4\u5c11\u7684\u751f\u59dc\u4e0d\u8f9b\u8fa3\u3001\u6c34\u5206\u591a\u800c\u67d4\u8f6f\u3002 Large valve, not many twists and turns, the thin transparent skin, and less fiber of ginger is not hot, water and more soft.
7.\u523a\u6d77\u677e 7. Thorn Haisong
\u662f\u5bc4\u751f\u5728\u6d45\u6d77\u8fb9\u7684\u7eff\u85fb\u7c7b\uff0c\u6574\u4f53\u5448\u6df1\u7eff\u8272\uff0c\u89e6\u611f\u8f83\u5149\u6ed1\uff0c\u9499\u548c\u78f7\u7684\u542b\u91cf\u6bd4\u9002\u4e2d\u3002 Is a parasitic in the shallow sea of green algae, and the overall dark green, smooth touch than that of calcium and phosphorus content than moderate. \u814c\u5236\u50a8\u85cf\u767d\u83dc\u65f6\u4f7f\u7528\u3002 Used to store pickled cabbage.
8.\u76d0 8. Salt
\u76d0\u5728\u4eba\u7c7b\u81f3\u4eca\u6240\u5229\u7528\u7684\u8c03\u5473\u54c1\u4e2d\u5386\u53f2\u6700\u60a0\u4e45\u3001\u6700\u91cd\u8981\u7684\u3002 Salt in human so far with the use of spices in the oldest, the most important thing. \u56e0\u4e3a\u76d0\u4e0d\u4ec5\u8c03\u8282\u98df\u54c1\u7684\u54b8\u6de1\uff0c\u5728\u8425\u517b\u6216\u751f\u7406\u7b49\u65b9\u9762\u90fd\u662f\u5176\u4ed6\u7269\u8d28\u65e0\u6cd5\u4ee3\u66ff\u7684\u3002 Salt not only because of the brackish regulation of food, nutrition and physical and so can not be replaced by other substances. \u4eba\u4f53\u5438\u6536\u7684\u76d0\u8f6c\u5316\u4e3a\u94a0\u548c\u6c2f\u6c14\uff0c\u8fdb\u5165\u8840\u6db2\u3001\u6d88\u5316\u6db2\u3001\u7ec4\u7ec7\u6db2\u53d1\u6325\u6e17\u900f\u538b\u4f5c\u7528\uff0c\u5e76\u53c2\u4e0e\u9178\u5ea6\u8c03\u8282\u548c\u795e\u7ecf\u808c\u8089\u7684\u5174\u594b\u6027\u8c03\u8282\u3002 The human body to absorb the salt into sodium and chlorine, into the blood, digestive juice, tissue fluid play the role of osmotic pressure, acidity and participate in the regulation of muscle and nerve excitability regulation.
9. \u9c7c\u867e\u9171\u6c41 9. Fish sauce
\u662f\u4e00\u79cd\u50a8\u85cf\u53d1\u9175\u98df\u54c1\uff0c\u50a8\u85cf\u671f\u95f4\u86cb\u767d\u8d28\u5206\u89e3\u4e3a\u6c28\u57fa\u9178\uff0c\u751f\u6210\u56fa\u6709\u7684\u5473\u9053\u548c\u9999\u6c14\u3002 Is a kind of fermented food storage, storage period for the decomposition of protein amino acids to produce the inherent flavor and aroma. \u9c9c\u9c7c\u7684\u523a\u5206\u89e3\u4e3a\u6613\u4e8e\u5438\u6536\u7684\u9499\uff0c\u8102\u80aa\u8f6c\u5316\u4e3a\u6325\u53d1\u6027\u8102\u80aa\u9178\uff0c\u751f\u6210\u9171\u6c41\u7279\u6709\u7684\u5473\u9053\u548c\u9999\u6c14\u3002 The fish gill broken down into easy-to-absorption of calcium into volatile fatty acids to produce sauce unique aroma and taste. \u9c7c\u867e\u9171\u6c41\u4f5c\u4e3a\u4f18\u8d28\u7684\u86cb\u767d\u8d28\u548c\u9499\u3001\u8102\u80aa\u8d28\u7684\u4f9b\u5e94\u6e90\uff0c\u662f\u9499\u542b\u91cf\u9ad8\u7684\u78b1\u6027\u98df\u54c1\uff0c\u5177\u6709\u4e2d\u548c\u4f53\u6db2\u7684\u91cd\u8981\u4f5c\u7528\u3002 Fish and shrimp sauce as a high-quality protein and calcium, fat quality of the source of supply is high calcium content of basic foods, and has an important role in the body fluids. \u4f7f\u7528\u6700\u666e\u904d\u7684\u867e\u9171\uff0c\u56e0\u8102\u80aa\u5c11\uff0c\u6240\u4ee5\u6e05\u6de1\uff0c\u51e4\u5c3e\u9c7c\u9171\u7684\u8102\u80aa\u548c\u6240\u9700\u6c28\u57fa\u9178\u7684\u542b\u91cf\u548c\u70ed\u91cf\u6700\u9ad8\u3002 The most common use of shrimp paste, as a result of less fat, so light, anchovy sauce and fat content of the amino acid requirements and the highest heat.
\u6b65\u9aa4\uff1a :
\u7b2c\u4e00\u6b65\uff1a\u4e705\u65a4\u5927\u767d\u83dc\uff0c\u5206\u6210\u4e00\u7247\u4e00\u7247\u7684\uff0c\u7528\u9002\u91cf\u7684\u76d0\u814c\u8d77\u6765\uff0c\u653e\u5927\u7ea615-24\u5c0f\u65f6\uff0c\u767d\u83dc\u840e\u7f29\u4e86\u4ee5\u540e\u6700\u521d\u6b65\u7684\u7684\u6750\u6599\u5c31\u597d\u4e86\u3002 The first step: 5 to buy Chinese jin, into a piece, with the amount of salted, put about 15-24 hours, cabbage after the initial contraction of the material would be enough.
\u7b2c\u4e8c\u6b65\uff1a\u627e\u4e00\u4e2a\u80fd\u7ffb\u5f97\u8f6c\u7684\u5927\u9505\uff0c\u628a\u849c\u78e8\u7ec6\uff08\u591a\u4e00\u70b9\uff0c\u4e94\u65a4\u5927\u767d\u83dc\u5927\u7ea63\u4e24\u849c\uff09\uff0c\u8fa3\u6912\u7c89\uff08\u6839\u636e\u81ea\u5df1\u53e3\u5473\u800c\u5b9a\uff09\uff0c\u7136\u540e\u653e\u7cd6\uff0c\u9c7c\u9732\uff08\u5c31\u50cf\u653e\u9171\u6cb9\u90a3\u6837\u591a\uff09\uff0c\u6839\u636e\u81ea\u5df1\u7684\u53e3\u5473\u8fd8\u53ef\u4ee5\u518d\u653e\u4e00\u4e9b\u76d0\u3002 The second step: to find a big turn of a switch, ground garlic (a little more, about 3 Wujin two Chinese garlic), chili powder (according to their tastes may be), then sugar, fish sauce (on the Put as many as soy sauce), according to their own tastes can also add some salt. \u628a\u8fd9\u4e9b\u8c03\u6599\u653e\u5728\u4e00\u8d77\u63ba\u548c\u6405\u548c\uff0c\u5c31\u50cf\u548c\u997a\u5b50\u9985\u4e00\u4e0b\u5c31\u53ef\u4ee5\u4e86\u3002 These blending together seasoning mix, like dumplings and filling about it.
\u7b2c\u4e09\u6b65\uff1a\u53d1\u9175\u53d1\u9175\u8981\u5bc6\u5c01\uff0c\u53d1\u9175\u7684\u65f6\u95f4\u89c6\u6e29\u5ea6\u800c\u5b9a\uff0c\u4e00\u822c\u6625\u59294-5\u5929\uff0c\u590f\u59293\u5929\uff0c\u51ac\u5929\u5c31\u9700\u8981\u4e00\u4e2a\u661f\u671f\u4e86 The third step: to seal fermentation fermentation, the fermentation time as the temperature may be generally 4-5 days in the spring, summer, 3 days a week in winter on the
\u7b2c\u56db\u6b65\uff1a\u54c1\u5c1d\u7f8e\u5473\u7684\u4f73\u80b4\uff0c\u6ce8\u610f\u7684\u662f\u8bf7\u4e0d\u8981\u653e\u5f97\u592a\u4e45\uff0c\u5efa\u8bae\u5355\u8eab\u7684\u670b\u53cb\u505a\u597d\u4ee5\u540e\u4e00\u5b9a\u8981\u4e0e\u670b\u53cb\u4e00\u8d77\u5206\u4eab\uff0c\u8981\u4e0d\u7136\u4e00\u4e2a\u4eba\u5403\u4e0d\u5b8c\u653e\u574f\u4e86\u5c31\u53ef\u60dc\u4e86\u3002 Step four: a taste of delicious food, noted that for too long, please do not put the proposed single friends to do a good job after we must share with friends, or else a person could not finish eating take pity on the bad.
2\u6cd5\u56fd\u9e45\u809d
Traditional French foie gras production methods to make a brief introduction: gras (about 1300 grams) on the surface of the skin divisible, cut open and remove the blood vessels gras, sprinkled salt (12 grams), pepper (amount), Sugar (4 grams), cardamom powder (amount), about half an hour after applying brandy (a spoon), pickled to be about 2 hours later, into Pan, into the oven baking (oven temperature control 140 or so) take about 1 hour later, another home in the Pan-Pan air, the heavier objects will be top-down pressure-foie gras, the to be cooled into the refrigerator freezer, the food section when the mold. \u8fd9\u91cc\u9700\u8bf4\u660e\u7684\u662f\u9e45\u809d\u9171\u5e76\u4e0d\u662f\u5c06\u9e45\u809d\u5236\u6210\u7cca\u9171\u7c7b\u7684\u8c03\u5473\u6599\uff0c\u6cd5\u5f0f\u6599\u7406\u4e2d\u7684\u201c\u9e45\u809d\u9171\u201d\u662f\u7c7b\u4f3c\u4e8e\u6211\u56fd\u7684\u201c\u7cd5\u201d\u6216\u201c\u51bb\u201d\u4e4b\u7c7b\uff0c\u5982\u201c\u732a\u8033\u7cd5\u201d\u3001\u201c\u6c34\u6676\u80b4\u8e44\u201d\u5728\u6210\u5f62\u4e0a\u4e0e\u5b83\u6709\u76f8\u4f3c\u4e4b\u5904\u3002 Here take note of the foie gras is not gras will be made of class miso paste sauce, French cuisine in the "foie gras" is similar to China's "cake" or "cold" and the like, such as "fournieri Cake, "" crystal shoe confusion "in the shape it with similar. \u4e00\u822c\u6765\u8bf4\uff0c\u9e45\u809d\u9171\u7528\u4e8e\u714e\u83dc\u6700\u591a\uff0c\u4e5f\u5e38\u4e0e\u9762\u5305\u6216\u571f\u53f8\u4e00\u8d77\u642d\u914d\u98df\u7528\u3002 In general, pan-fried foie gras for most dishes, often with bread or toast along with food. \u76ee\u524d\u5728\u5e02\u573a\u4e0a\u7684\u9e45\u809d\u9171\u6709\u94c1\u7f50\u88c5\u548c\u73bb\u7483\u88c5\u4e24\u79cd\uff0c\u4fdd\u8d28\u671f\u7ea6\u57282\u20143\u5e74\uff0c\u9009\u62e9\u65f6\u4ee5\u9e45\u809d\u9171\u4e2d\u7684\u5757\u72b6\u6108\u5927\u6108\u7ed3\u5b9e\u7684\u6108\u597d\u3002 In the current market canned foie gras iron and glass mounted two in the shelf-life of about 2-3 years, the choice of foie gras in order to block the more solid the more the better. \u9700\u6ce8\u610f\u7684\u662f\uff0c\u5e02\u9762\u4e0a\u6709\u8bb8\u591a\u4ea7\u54c1\u5e76\u975e\u662f\u5355\u7eaf\u7684\u9e45\u809d\u9171\uff0c\u800c\u662f\u6742\u6709\u5176\u4ed6\u6210\u5206\u7684\u201c\u6742\u809d\u9171\u201d It must be noted is that there are many products on the market is not a simple foie gras, but there are other miscellaneous components of the "miscellaneous liver sauce"
3\u571f\u8033\u5176\u70e4\u8089
Turkey's popular barbecue, with a special sauce for beef, mutton, pork, chicken marinated for soaking, use a thick iron bar a piece of meat to flee, causing a tower of meat, brush Oil, fire in the barbecue, Mnjikaning taste of life. \u7ecf\u8fc7\u6b27\u7f8e\u7f8e\u98df\u5bb6\u7684\u72ec\u7279\u6539\u826f\uff0c\u73b0\u4eca\u51fa\u73b0\u4e86\u65cb\u8f6c\u5f0f\u70e4\u8089\u673a\uff0c\u70e4\u719f\u7684\u8089\u4ece\u8089\u5854\u4e0a\u4e00\u7247\u7247\u524a\u4e0b\u3002 Europe and the United States through the unique gourmet improved, appeared in today's rotary barbecue, Kao Shu meat from the tower on a piece of meat under the cut. \u4f50\u4ee5\u6c99\u62c9\uff0c\u914d\u6599\u5939\u9762\u997c\u98df\u7528\u3002 Accompanied by salad, ingredients of food cake folder. \u7f8e\u5473\u591a\u6ecb\uff0c\u8272\u6cfd\u9c9c\u4eae\u3002 Zi and more delicious, bright color.
\u8fd8\u6709\u4ec0\u4e48\uff1f\uff1f
Eight Cuisines(\u516b\u5927\u83dc\u7cfb\uff09
China covers a large territory and has many nationalities, hence a variety of Chinese food with different but fantastic and mouthwatering flavor. Since China's local dishes have their own typical characteristics, generally, Chinese food can be roughly divided into eight regional cuisines, which has been widely accepted around. Certainly, there are many other local cuisines that are famous, such as Beijing Cuisine and Shanghai Cuisine.
Shandong Cuisine
Consisting of Jinan cuisine and Jiaodong cuisine, Shandong cuisine, clear, pure and not greasy, is characterized by its emphasis on aroma, freshness, crispness and tenderness. Shallot and garlic are usually used as seasonings so Shangdong dishes tastes pungent usually. Soups are given much emphasis in Shangdong dishes. Thin soup features clear and fresh while creamy soup looks thick and tastes strong. Jinan cuisine is adept at deep-frying, grilling, frying and stir-frying while Jiaodong division is famous for cooking seafood with fresh and light taste.
Shandong is the birthplace of many famous ancient scholars such as Confucious and Mencius. And much of Shandong cuisine's history is as old as Confucious himself, making it the oldest existing major cuisine in China. But don't expect to gain more wisdom from a fortune cookie at a Shandong restaurant in the West since fortune cookies aren't even indigenous to China.
Shandong is a large peninsula\uff08\u534a\u5c9b\uff09 surrounded by the sea to the East and the Yellow River meandering through the center. As a result, seafood is a major component\uff08\u6210\u5206\uff09 of Shandong cuisine. Shandong's most famous dish is the Sweat and Sour Carp. A truly authentic\uff08\u771f\u7684\uff0c\u771f\u6b63\u7684\uff09 Sweet and Sour Carp must come from the Yellow River. But with the current amount of pollution in the Yellow River, you would be better off if the carp was from elsewhere. Shandong dishes are mainly quick-fried, roasted, stir-fried or deep-fried. The dishes are mainly clear, fresh and fatty, perfect with Shandong's own famous beer, Qingdao Beer
Sichuan Cuisine
Sichuan Cuisine, known often in the West as Szechuan Cuisine, is one of the most famous Chinese cuisines in the world. Characterized by its spicy and pungent flavor, Sichuan cuisine, prolific\uff08\u591a\u4ea7\u7684\uff09 of tastes, emphasizes on the use of chili. Pepper and prickly ash\uff08\u82b1\u6912\uff09 also never fail to accompany, producing typical exciting tastes. Besides, garlic, ginger and fermented soybean are also used in the cooking process. Wild vegetables and animals are usually chosen as ingredients, while frying, frying without oil, pickling and braising are applied as basic cooking techniques. It cannot be said that one who does not experience Sichuan food ever reaches China.
If you eat Sichuan cuisine and find it too bland\uff08\u6de1\u800c\u65e0\u5473\u7684\uff09, then you are probably not eating authentic Sichuan cuisine. Chili peppers and prickly ash are used in many dishes, giving it a distinctively\uff08\u7279\u522b\u7684\u7a81\u51fa\u7684\uff09 spicy taste, called ma in Chinese. It often leaves a slight numb\uff08\u9ebb\u6728\u7684\uff09 sensation\uff08\u611f\u89c9\uff09 in the mouth. However, most peppers were brought to China from the Americas in the 18th century so you can thank global trade for much of Sichuan cuisine's excellence. Sichuan hot pots are perhaps the most famous hotpots in the world, most notably the Yuan Yang (mandarin duck) Hotpot half spicy and half clear.
Guangdong Cuisine
Cantonese food originates\uff08\u8d77\u6e90\u4e8e\uff09 from Guangdong, the southernmost province in China. The majority of overseas Chinese people are from Guangdong (Canton) so Cantonese is perhaps the most widely available Chinese regional cuisine outside of China.
Cantonese are known to have an adventurous palate, able to eat many different kinds of meats and vegetables. In fact, people in Northern China often say that Cantonese people will eat anything that flies except airplanes, anything that moves on the ground except trains, and anything that moves in the water except boats. This statement is far from the truth, but Cantonese food is easily one of the most diverse and richest cuisines in China. Many vegetables originate from other parts of the world. It doesn't use much spice, bringing out the natural flavor of the vegetables and meats.
Tasting clear, light, crisp and fresh, Guangdong cuisine, familiar to Westerners, usually chooses raptors and beasts to produce originative dishes. Its basic cooking techniques include roasting, stir-frying, sauteing, deep-frying, braising, stewing and steaming. Among them steaming and stir-frying are more commonly applied to preserve the natural flavor. Guangdong chefs also pay much attention to the artistic presentation of dishes.
Fujian Cuisine
Consisting of Fuzhou Cuisine, Quanzhou Cuisine and Xiamen Cuisine, Fujian Cuisine is distinguished for its choice seafood, beautiful color and magic taste of sweet, sour, salty and savory\uff08\u98ce\u5473\u6781\u4f73\u7684\uff09. The most distinct features are their "pickled taste".
Jiangsu Cuisine
Jiangsu Cuisine, also called Huaiyang Cuisine, is popular in the lower reach of the Yangtze River. Aquatics(\u6c34\u751f\u52a8\u7269\uff09 are the main ingredients, it stresses the freshness of materials. Its carving techniques are delicate, of which the melon carving technique is especially well known. Cooking techniques consist of stewing, braising, roasting, simmering\uff08\u7096\uff09, etc. The flavor of Huaiyang Cuisine is light, fresh and sweet and with delicate elegance. Jiangsu cuisine is well known for its careful selection of ingredients, its meticulous\uff08\u4e00\u4e1d\u4e0d\u82df\u7684\uff09 preparation methodology, and its not-too-spicy, not-too-bland taste. Since the seasons vary in climate considerably in Jiangsu, the cuisine also varies throughout the year. If the flavor is strong, it isn't too heavy; if light, not too bland.
Zhejiang Cuisine
Comprising local cuisines of Hangzhou, Ningbo and Shaoxing, Zhejiang Cuisine, not greasy, wins its reputation for freshness, tenderness, softness, smoothness of its dishes with mellow fragrance. Hangzhou Cuisine is the most famous one among the three.
Hunan cuisine
Hunan cuisine consists of local Cuisines of Xiangjiang Region, Dongting Lake and Xiangxi coteau. It characterizes itself by thick and pungent flavor. Chili, pepper and shallot are usually necessaries in this division.
Anhui Cuisine
Anhui Cuisine chefs focus much more attention on the temperature in cooking and are good at braising and stewing. Often hams will be added to improve taste and sugar candy added .
Belgium is a highly industrialized country with only 5 percent of the working population involved in agriculture. Even so, they produce 165 different kinds of cheeses and many notable food products. Through history, the country has been invaded and ruled by many other people-the Romans, Vikings, French, Spanish, Austrians, Dutch, English, and Germans-and many great and famous battles have been fought on Belgium soil. This land has become a meeting point for the Germanic cultures of northern Europe and the Latin cultures of the south, and this has influenced their cuisine.
Cooking techniques and ingredients of the invaders were acquired by the natives, who by the Middle Ages developed a cuisine of their own. Today Belgians proudly say their food is cooked with French finesse and served with German generosity.
The country is famous for its mussels and frites (French-fried potatoes), waffles, and endive. Fine chocolates are a passion and exquisite chocolatiers dot the marketplace of every city. More beer is consumed than wine by the populace. Many beers are crafted by small artisanal brewers whose family recipes and techniques go back generations. Beer laces the national dish, carbonnades flamandes, a Flemish beef stew.
Belgians love potatoes and are fond of game and meat. Charcuterie, a basket of bread, and beer often make a meal. Fish and seafood are important. Hearty soups play a big role, and the so called waterzooies are the most typical.
Medieval cookery still influences the cuisine with today's prevalence of condiments, mustards, vinegars, and dried fruits that lend a sweet-sour and sweet-salty flavor to dishes. Almonds and spices are used in abundance, and fresh herbs lace appetizers, salads, meats, and even desserts.
Few cookbooks exist, but the newly published volume, Everybody Eats Well in Belgium by Ruth Van Werebeek (Workman) covers recipes from three generations of her family.
Visiting Belgium today, one is easily captivated by the endive, mussels, and chocolates, and each has a story behind it.
Belgian endive, or chicory, has a place of honor in dining and a unique style of cultivation. This vegetable was accidently discovered by a Belgian farmer, Jan Lammers, in 1830, when he returned from war and found his chicory (used for coffee and stored in the barn) had sprouted white leaves. He was captivated by its tangy, distinctive flavor. It was another 30 years before endive, known as witloof, became a successful crop. In 1872 it was introduced in Paris, to rave reviews, so popular it was called white gold.
Today it is still cultivated as a labor-intensive crop, either in soil in gardens or sheds, or hydroponically. Visiting Belgian in October 1996, I had the pleasure of seeing both methods harvested, and what a fascinating production it is. There are two phases to its growth. First the roots, or chicory, is harvested in July or August. Then the grower forces the endive to sprout the leaves. To achieve this, on small farms the roots are buried in damp sand-filled trenches inside a cellar or heated metal corrugated covers. The roots then produce thick, pale conical buds in 20 days and are hand pulled and the leaves cut. The roots become fodder for animals.
More recently, endive is also produced by hydroculture, by growing in water, and this is done year around. Today endive production has spread to California. We were told that the red endive now available in the States was accidentally produced from a disease of the seed. In the past, it used to be thrown away. Very little of the red strain is grown in Belgium.
A restaurant famous for its fifty endive dishes is Traiteur Restaurant Veilinghof, located at Lewensesteenweg 22, 1910 Kampenhout, Belgium. This bistro means "garden of the auction" as it is situated close to the auction house for produce that is marketed world-wide.
Dining at the bistro with Rudi Coosemans, the charming young president of the Belgian Endive Marketing Board and owner of Coosemans Belgium Specialty Produce, we savored superb endive dishes-a luscious creamy potato soup and braised endive gratin, the leaves sealed in ham and a rich cheese sauce, and we learned about this delicious leaf.
"In Belgian 99 out of 100 times endive is served hot, whereas in the States more likely it is served raw," said Coosemans. There is only 1 calorie per leaf and considerable nutritional value in its mineral content. The fresher it is, the sweeter and less bitter. Belgium now exports 3,000 tons a year to the United States. The price paid for endive grown in the traditional soil method is higher than for the water method.
In Brussels one evening, we delved into another food specialty-mussels at Chez Leon. Located in the Galerie de la Reine, a shopping street and market square with 60 restaurants, this is a bustling 100-year-old fish restaurant. It has expanded over the years into a row of eight old houses and is said to average 1,500 covers a day. It offers 12 different mussel preparations ranging from mussels escargot made with parsley butter, to a huge pot of mussels steamed in broth. Gratineed mussels with tomatoes and cheese and cold marinated mussels are other specialties. The busy restaurant also offers chicken, fish, and meats. It is smart to choose the beer over the house wine. The address is Rue des Bouchers 18, tel: 02/511-14-15. No reservations are necessary. There are dozens of other restaurants alongside, each displaying a fancy array of seafood and fresh produce on tables outdoors. Even in late October, night-time patrons were enjoying dining outdoors under canopies and heat lamps at many establishments.
On an afternoon food walking tour, we learned there are 90 breweries making 400 beers in the city. There are 2,00 restaurants in Brussels and 20 brands of chocolate shops. Among them, Leonidos is considered "the fast food of Belgian chocolate." Godiva and Neuhaus are popular and top-of-the-line, and Wittamer is considered the ultimate. Belgian praline is a general term for filled chocolates. In the shops, each candy has a name. It helps to know that gianduja is a milk chocolate and hazelnut paste blended while hot. Praline also means a mixture of milk chocolate and finely ground nuts or toffee. Nougatine is the same as praline, only larger pieces of nuts or toffee are used for a slight crunch. True Belgian chocolates have no preservatives and use no artificial flavors or coloring. The best ones are made with fresh cream and last only a few days. The chocolates are beautifully packaged and sold in boutiques decorated with gold, crystal, and mirrors.
Street food in Belgium means frites or French fries. Stands serve them in a paper cone accompanied by mayonnaise, bearnaise or curry sauce. Another popular fast food is the Belgian waffle. Stands in outdoor markets bake them with crunchy bits of pearl sugar in the batter. Roasted chestnuts are an aromatic item heating in outdoor stalls in the winter months.
Belgians love potatoes and are fond of game and meat. Charcuterie, a basket of bread, and beer often make a meal. Fish and seafood are important. Hearty soups play a big role, and the so called waterzooies are the most typical.
Medieval cookery still influences the cuisine with today's prevalence of condiments, mustards, vinegars, and dried fruits that lend a sweet-sour and sweet-salty flavor to dishes. Almonds and spices are used in abundance, and fresh herbs lace appetizers, salads, meats, and even desserts.
Few cookbooks exist, but the newly published volume, Everybody Eats Well in Belgium by Ruth Van Werebeek (Workman) covers recipes from three generations of her family.
Visiting Belgium today, one is easily captivated by the endive, mussels, and chocolates, and each has a story behind it.
Belgian endive, or chicory, has a place of honor in dining and a unique style of cultivation. This vegetable was accidently discovered by a Belgian farmer, Jan Lammers, in 1830, when he returned from war and found his chicory (used for coffee and stored in the barn) had sprouted white leaves. He was captivated by its tangy, distinctive flavor. It was another 30 years before endive, known as witloof, became a successful crop. In 1872 it was introduced in Paris, to rave reviews, so popular it was called white gold.
如果需要图片请参见http://images.google.cn/images?hl=zh-CN&source=hp&q=Belgium+food&um=1&ie=UTF-8&ei=Z54YS_7bM9CHkQXjsqnhAw&sa=X&oi=image_result_group&ct=title&resnum=1&ved=0CBcQsAQwAA
绛旓細姣斿埄鏃惰柉鏉★細姣斿埄鏃惰柉鏉℃槸涓栫晫涓婃渶鍙楁杩庣殑蹇涔嬩竴銆傛瘮鍒╂椂钖潯浠ュ叾閲戦粍鑹层侀叆鑴嗙殑澶栫毊鍜屾煍杞殑鍐呴儴鑰岃憲绉般傚湪姣斿埄鏃讹紝钖潯閫氬父鎼厤鍚勭閰辨枡锛屽铔嬮粍閰便佽姤鏈叡銆佺暘鑼勯叡鍜岃挏钃夐叡绛夈備綘鍙互鍦ㄦ瘮鍒╂椂鐨勯棣嗗拰蹇搴楀搧灏濆埌缇庡懗鐨勬瘮鍒╂椂钖潯銆傛瘮鍒╂椂鐐栬倝锛氭瘮鍒╂椂鐐栬倝鏄竴閬撲紶缁熺殑姣斿埄鏃惰彍鑲锛屼互鍏舵祿閮佺殑鑲夐鍜岄矞缇...
绛旓細鏈鍏稿瀷鐨姣斿埄鏃鐗硅壊鑿滆偞渚挎槸鐐告磱鑺嬨佽椿璐濇垨鐗¤泿骞插姞绾伯閰掋傚湪楗簵椁愰锛屽仛娉曡澶氾紝鍙儰銆佺儵銆佺厧銆佽捀绛夈備竴鑸瘮鍒╂椂浜哄悆璐昏礉鐨勫姙娉曞挨鍏惰绌讹紝濂逛滑鐩存帴鎶婁竴鏋氳椿璐濊倝鍚炴帀锛岄殢鍚庣敤璐昏礉鐨勫３褰撯滈搧澶光濓紝鎶婃瘡鏋氳椿璐濈殑鑲夊す鍑哄幓锛岄佸叆鍙ｄ腑娲ユ触鏈夊懗鍦板悆锛岄鐢ㄦ柟娉曡櫧鐒舵湁鐐瑰湡姘旓紝浣嗘瀬鍏锋湸瀹炶璁￠鏍笺傛瘮鍒╂椂浜...
绛旓細杩欓亾缇庨閲岄潰鏈変粈涔堬紵涓锛屽厛璇磋澶х洏閲岀殑椋熸潗锛岀畝鍗浠嬬粛涓涓 1锛岀粏闀挎潯鏄 钖潯锛鑻辨枃锛欶rench fries锛夛紝鏄竴绉嶄互椹搩钖负鍘熸枡锛屽垏鎴愭潯鐘跺悗娌圭偢鑰屾垚鐨勯鍝侊紝婧愯捣浜姣斿埄鏃銆備綔涓烘渶甯歌鐨勫揩椁愰鍝佷箣涓锛屽叾娴佽浜庝笘鐣屽悇鍦般2锛岄粍鑹茶鍒囦负鐡ｇ姸鐨勬按鏋滄槸 鏌犳锛屼负鍙屽瓙鍙舵鐗╃翰鑺搁绉戞煈姗樺睘妞嶇墿锛屾煚妾張绉版煚鏋...
绛旓細姣斿埄鏃鐩涗骇璐昏礉锛岃偉澶у彛鍛充匠锛屽湪鍚勭鐨勭児璋冩柟寮忎腑浠ョ櫧閰掕捀璐濇渶鑳藉搧灏濆叾椴滅編鍘熷懗銆傛瘮鍒╂椂鑿滄湁濂藉绉嶏紝鍦ㄦ硶鍏板痉鏂彲浠ユ崟鑾峰埌鍥涘崄澶氱楸肩被銆傚寳娴风伆铏鹃厤鐣寗鏄竴閬撲竴鐩磋浼楀澶栧浗浜哄炬厱鐨勬硶鍏板痉鏂壒鏈夌殑缇庡懗浣宠偞銆傞步锛屼竴绉嶈倝璐ㄥ潥纭殑鎵佸钩鐘堕奔涔熸繁鍙楁杩庛備互鐧介厭鐔熺叜鐨勬贰鑿滐紝椴滅編澶氭眮锛岃柉鏉＄偢寰楁伆鍒板ソ澶勶紝杩樻湁...
绛旓細姣斿埄鏃舵槸涓涓綅浜庢娲茬殑鍥藉銆備互涓嬫槸鍏充簬姣斿埄鏃剁殑璇︾粏浠嬬粛锛氭瘮鍒╂椂浣嶄簬瑗挎锛屾槸涓涓珮搴﹀彂杈剧殑璧勬湰涓讳箟鍥藉銆傝鍥芥嫢鏈夋繁鍘氱殑鏂囧寲搴曡暣鍜屼赴瀵岀殑鍘嗗彶閬椾骇銆傛瘮鍒╂椂鐨勯閮藉竷椴佸灏斾笉浠呮槸鍥藉鐨勬斂娌讳腑蹇冿紝涔熸槸閲嶈鐨勪氦閫氭灑绾藉拰鏂囧寲涓績銆傛瘮鍒╂椂浠ュ叾鍙戣揪鐨勫伐涓氥侀珮璐ㄩ噺鐨勭敓娲绘按骞冲拰绻佽崳鐨勫浗闄呰锤鏄撹岃憲绉般傛澶栵紝姣斿埄鏃惰繕...
绛旓細娆ф床鍜屽寳缇庡ぇ闄嗘槸涓や釜椋熺墿鏂囧寲杩ュ紓鐨勫湴鍖恒傛娲蹭互鍏缇庨鐨澶氭牱鎬у拰浼犵粺钁楃О锛岃屽寳缇庡垯浠ュ叾澶ч噺涓斿鏍峰寲鐨勫揩椁愰鍝佽岄椈鍚嶃傚湪杩欑瘒鏂囩珷涓紝鎴戜滑灏嗘帰璁ㄦ瘮鍒╂椂鍜屽姞鎷垮ぇ杩欎袱涓浗瀹剁殑缇庨锛屼互浜嗚В娆ф床缇庨鍜屽寳缇庣編椋熷法澶翠箣闂寸殑宸紓銆姣斿埄鏃剁編椋锛氭娲茬殑鐟板疂 姣斿埄鏃舵槸娆ф床鐨勪竴涓皬鍥斤紝浣嗗畠鐨勭編椋熷嵈鏄妇涓栭椈鍚嶃傛瘮鍒╂椂...
绛旓細瑙嗚鐨勭洓瀹 鍏ㄧ悆10澶缇庨鍗氱墿棣 涓夈佽柉鏉″崥鐗╅(Frietmuseum)——姣斿埄鏃甯冮瞾鏃 鐩樼偣鍏ㄧ悆10澶х編椋熷崥鐗╅ 鐙壒鐨勭編椋熸枃鍖 杩欏钖潯鍗氱墿棣嗗睍鍑虹殑鎵鏈夎棌鍝侀兘涓庢硶寮忕偢钖潯鏈夊叧銆傝鍗氱墿棣嗗悜娓镐汉浠嬬粛钖潯鐨勪富瑕佸師鏂——椹搩钖殑鍘嗗彶锛屽苟鍚戜粬浠睍绀虹偢钖潯鐨勫埗浣滆繃绋嬶紝鎵浠ュ湪杩欓噷杩樿兘鍝佸皾鍒...
绛旓細2007-05-13 鍏充簬姣斿埄鏃剁殑鑻辨枃绠浠 45 2009-12-11 鎬ユ眰鍏充簬姣斿埄鏃剁編椋熺殑鑻辨枃浠嬬粛 11 2007-10-30 鑻辫浠嬬粛姣斿埄鏃 6 2012-07-18 濡備綍鐢‥nglish鎻忓啓姣斿埄鏃? 1 2008-05-21 鑻辫浠嬬粛姣斿埄鏃剁粡娴 3 2017-06-28 绫冲叾鏋楅鍘呰嫳鏂囦粙缁 2017-02-14 鑻辫浠嬬粛娉曞浗 7 2008-07-28 娉曞浗浠嬬粛(鑻辨枃) 239 鏇村绫讳技...
绛旓細yemista锛氳晝鑼勭倴妞掞紱浠ユ﹦姒勬补銆佸ザ娌广佽晝鑼勬眮銆佹煚妾眮銆佷粈閿﹂鏂欏仛鎴愮殑璋冨懗閰辨槸闈炲父閲嶈鐨勯厤瑙掋7銆姣斿埄鏃锛氭瘮鍒╂椂鏄缇庨鐜嬪浗锛屽湪娆ф床浠呮浜庢硶鍥斤紝浠ュ悇寮忔捣椴滃叿绫绘渶钁楀悕銆備互鐧介厭鐔熺叜鐨勬贰鑿滐紝椴滅編澶氭眮锛岃柉鏉＄偢寰楁伆鍒板ソ澶勶紝杩樻湁瓒呰繃350绉嶇殑鍟ら厭锛屽叾涓互lambic 鍙奣rappist鏈钁楀悕銆傚阀鍏嬪姏浠ユ潖浠佸彛鍛充负浠ｈ〃銆
绛旓細姣斿埄鏃剁殑缇庨鏂囧寲 姣斿埄鏃舵槸涓涓皬鑰岀編涓界殑鍥藉锛屾嫢鏈変赴瀵屽鏍风殑缇庨鏂囧寲銆傛瘮鍒╂椂鐨勭編椋熶互宸у厠鍔涖佸暏閰掑拰鍗庡か楗煎共涓轰唬琛紝杩欎簺缇庨閮芥槸涓栫晫闂诲悕鐨勩1.鍝佸皾姣斿埄鏃跺阀鍏嬪姏 姣斿埄鏃剁殑宸у厠鍔涙槸涓栫晫闂诲悕鐨勶紝姣忓勾鍚稿紩鐫鏁扮櫨涓囨父瀹㈠墠鏉ュ搧灏濄傛瘮鍒╂椂鐨勫阀鍏嬪姏鍒朵綔鍘嗗彶鎮犱箙锛屽埗浣滃伐鑹轰篃闈炲父鐙壒銆傚阀鍏嬪姏搴楅亶甯冩瘮鍒╂椂鐨勬瘡涓钀斤紝...
