男友太凶猛1v1高h,大地资源在线资源免费观看 ,人妻少妇精品视频二区,极度sm残忍bdsm变态

Three chefs and a feast

By Li Yingxue | China Daily | Updated: 2019-06-28 07:42
Share
Share - WeChat
[Photo provided to China Daily]

Chiang says both cognac and Sichuan cuisine have five elements-level of flavor, spiciness, mellowness and a rich or sweet aftertaste, which make them perfect to pair with each other.

"After two years of researching Sichuan cuisine I realized that there are more seasonal dishes than I expected to find, not only the classic spicy dishes.

"Each month I would fly to Chengdu and find fresh ingredients in local markets, and each ingredient has its own cooking method."

He says researching Chinese cuisine is not only about finding new flavors or adding to traditional flavors, but also about elevating Chinese cuisine.

"I think we need to figure out how to make Chinese cuisine more acceptable worldwide.

"Besides traditional Chinese flavors, we also need to think what kind of food can represent modern China."

|<< Previous 1 2 3 4 5   

Related Stories

Top
BACK TO THE TOP
English
Copyright 1995 - . All rights reserved. The content (including but not limited to text, photo, multimedia information, etc) published in this site belongs to China Daily Information Co (CDIC). Without written authorization from CDIC, such content shall not be republished or used in any form. Note: Browsers with 1024*768 or higher resolution are suggested for this site.
License for publishing multimedia online 0108263

Registration Number: 130349
FOLLOW US
主站蜘蛛池模板: 双牌县| 凌云县| 台江县| 镶黄旗| 泸水县| 巧家县| 闵行区| 白银市| 南雄市| 鄯善县| 临海市| 海原县| 江孜县| 马龙县| 礼泉县| 易门县| 吉首市| 铅山县| 中超| 武清区| 凤山县| 长宁县| 古蔺县| 若尔盖县| 辛集市| 梧州市| 武冈市| 厦门市| 盘山县| 藁城市| 来凤县| 龙岩市| 松原市| 孟连| 南雄市| 顺义区| 太保市| 炉霍县| 嘉定区| 安龙县| 南开区|