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Indian

Chinese

一处破折号

 


 









The borderlines between cuisine styles are clear and have changed less than either linguistic or racial boundaries. India's gift to the world is the use of spices to enhance the flavor of foods, and Indian cooking presents a dazzling array of regional variations - from the fiery hot curries of the south to the subtly spiced vegetarian dishes of the northern regions. Nothing rivals the color and flavor of Indian dishes, and the use of rice as a staple links Indian and Chinese cooking. Chinese cooks teach us that texture must never be neglected. Long ago the Chinese brought to perfection the art of swift cooking at very high temperature in which vegetables retain their crispness and nutritional goodness too. Most of the preparation time is taken up by the cutting of vegetables and the chopping of meat, not by the actual cooking process.
烹饪风格之间的界限非常清楚，不像语言或种族界限变化那么大。印度献给世界的礼物是使用香料使食物的味道更好，而且印度烹饪，地区间差异很大，从南方非常辛辣的咖哩菜肴到北方地区稍加调料的素菜，变化之多令人赞叹。印度菜的色味，是其它菜系所不能及的。以米饭作为主食把印度烹饪和中国烹饪连在一起。中国厨师教导我们，菜的质地不应忽视。很久以前，中国人就把猛火快炒的烹饪艺术发挥到淋漓尽致, 这样烧法能保持蔬菜的鲜脆和营养。绝大部分的准备时间是用来切菜和剁肉，而不是用在真正的烧菜过程中。