Functional Expressions 实用表达
1. “ Color, aromatic flavor, taste” are the three essential factors of Chinese food.
2. There are many styles of cooking in China, but the “8 Major Chinese Cuisines”are the most influential.
3. The Cantonese cuisine is popular around the world.
4. Cantonese cuisine emphasis on the original taste and freshness of the ingredients.
5. Shandong Cuisine is mainly salty and fresh, having more of seafood dishes.
6. Sichuan cuisine is characterized by its hot and pungent flavor.
7. Huaiyang cuisine is light, fresh and delicate.
8. Cantonese like to boil soups.
9. The ingredients must be fresh.
10. It uses a lot of fresh seafood, river food and ingredients of the season.
11. The dish tastes mild and fresh, preserving the natural taste of food materials.
12. It has a rich flavor.
13. This dish is visually appealing.
14. The dish is tasty and richly aromatic with fine presentation.
15. People sit around the table and share different dishes.
16. Dishes are placed in the center of the table.
17. For Chinese, food is also medicine.
18. Choose meats, vegetables, rice dishes, beverages and desert to complete a meal.
1. “色、香、味”是中餐的三大要素。
2. 中国有很多种菜系，但最具影响力的是“中国八大菜系”。
3. 粤菜在世界各地都很受欢迎。
4. 粤菜讲究原材料的原味及鲜嫩。
5. 川菜的特点是辛辣。
6. 鲁菜以咸鲜为主，有较多的海鲜菜式。
7. 浙江菜清淡、鲜嫩及精致。
8. 广东人喜欢炖汤。
9. 食材必须是新鲜的。
10. 它使用了大量的海鲜、河鲜和当季的食材。
11. 菜肴口味清淡、新鲜，保留了食材的天然味道。
12. 它的味道非常浓郁。
13. 这道菜看起来非常吸引人。
14. 这道菜色香味俱全（味道鲜美、香气浓郁、外观精美）。
15. 人们围坐在餐桌旁，分享不同的菜肴。
16. 菜品摆放在桌子的中央。
17. 对中国人来说，食物也是药。
选择肉类、蔬菜、米饭、饮料和甜点来完成一顿。
