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French

Indian

Chinese

Sichuan

两处破折号

 


 









These three major cuisines have distinguished themselves each by one major characteristic. French cooking with butter, cheese and cream is so typical of their cooking that if omitted the whole character of the cuisine would be destroyed. Also, wine in cooking is as instinctive to a French cook as the use of soy sauce is to a Chinese cook. A second cuisine - Indian cooking is distinguished by the use of spices. The third cuisine is defined by the use of rice as a staple - China being the supreme example. Of course these three cuisines share their characteristics in one way or another. French cuisine can boast some famous rice dishes. Some Indian regional cookery also makes use of butter and the dishes of Sichuan, in Chinese cuisine, are famous for their fiery spices. But the separation into three major cuisines does mark some kind of distinctive characteristic and the three major cuisines, each based on a different major characteristic, have persisted for a long time throughout human history.
这三大菜肴都有自己的重要特色，依此出名。法国菜使用黄油、乳酪和奶油烹饪，是特有的烧法，若省去这些配料，便破坏了该菜肴的全部特色。同样，法国厨师本能地会在烧菜时加葡萄酒，就象中国厨师天生会用酱油一样。第二种菜系，印度菜，以使用香料而闻名。中国则以制作世界上最可口的主食米饭而成为第三种菜系。当然，这三种菜系都有这样或那样的共同特色。法国菜也有几样有名的米饭值得夸耀。在印度有的地区烧菜也用黄油，中国菜系中的四川菜也以它们的辣味而闻名。但是，它们确实各有各的显著特点而分成三大类的，三种菜系，依据各自不同的主要特色，在人类历史上长期发展，持续至今。