说到底古代名人吃野菜大多不是为了果腹，人家吃野菜吃的是一种品位，如果真的沦落到靠野菜充饥，哪里还有闲情逸致去对野菜赋诗咏吟？在民间野菜千百年来仍被不少穷苦人家所食用，对于普天之下的布衣百姓，再怎么吃野菜，恐怕也吃不出名人的那种心境吧。    Not only people in the modern society, but also ancient people, not only ordinary people, but also emperors and ministers have shown special preference to wild vegetable. Existing historical data showed Read More

   不同于传统的食材思路，最近武汉人把海鲜也给卤了。曰“油浸大虾”，将配方不明的香料投入热油，制成“卤油”，烧至120度大火改小火，入足两寸大海虾后，关火，加盖，待其凉透，其味也入透，捞出沥去浮油上桌—-其虾壳肉易于分离，虾肉弹性十足，鲜辣适口。    According to the definition in the dictionary, Lu(marinate) means salt, especially referring to well salt. Marinated food, or food stewed with soy sauce and spices, means that the chef puts roughly Read More

   4．锅注入1匙色拉油，先放入蒜、姜末爆炒一下，再放入辣椒酱，然后放入材料猪肉200克、黑木耳（水发）15克、荸荠30克，加调料酱油1匙、味精1/2匙、糖1匙、醋1匙、香油1匙、水淀粉2匙翻炒两下，再放葱花即可。    Shredded Pork with Garlic Sauce鱼香肉丝 Style of cooking: Sichuan cuisine 菜系：川菜 Flavor: Flavored with fish spices 口味：鱼香味 Characteristics: the major ingredient of this dish is the shredded pork with 30% fatty Read More

   3．烧热锅，下油，至四成熟时，放入虾仁，并迅速用筷划散，至虾仁呈玉白色时，倒入漏勺滤去油。下葱煨锅，将虾仁倒入锅中，迅即将茶叶连汁倒入，淋入绍酒，翻炒片刻即可。    Stir Fried Prawns with Longjing Tea龙井虾仁 Style of cooking: Zhejiang cuisine 菜系：浙菜 Flavor: fresh scent 口味：清香味 Introduction 介绍： Just as its name implies, stir fried prawns with Longjing tea is made Read More

   靖港米粉的汤最是讲究。白白的米粉本是淡而无味之物，若无鲜汤几乎难以下咽。鲜汤乃猪骨熬成，是为“原汤”。从前靖港街上各家屠行的猪骨，均被面粉馆订购了去。各米粉馆的大灶旁，都安置着专门用来熬骨头汤的砂锅，乳白色的汤汁在锅内微微地沸滚着，散发着诱人的鲜香。吃米粉的顾客来了，舀一勺原汤在预先放好酱油、盐、葱花、芫荽的碗里，然后把烫热的米粉夹到碗中，原汤之鲜和葱花之香渗入米粉丝中，淡而无味之物顿成鲜而爽口的美食。何况还有盖码：酱汁、牛肉、牛杂、三鲜、猪蹄、猪肚丝、红烧肉……任君选取。    Jinggang Rice Noodles 靖港米粉 Once serving as an important water transport port, Jinggang welcomed different kinds of people always on the move, who would land and experience delicious food of Jinggang Read More

   常用的吃烤鸭的佐食品有二种，一为荷叶饼；一为空心芝麻烧饼。荷叶饼可一揭两片，每片抹上甜面酱再放葱段、黄瓜条、(或青萝卜条)、烤鸭片，或者抹上蒜泥、酱油、黄瓜条(或青萝卜、条)，再夹上烤鸭片卷起来吃。早年，全聚德烤鸭店还常、年备有一种、配以大麦米和红小豆熬制的小米粥。这种小米粥色泽美观，滑润爽口，吃完烤鸭后再喝上一小碗这种特制的小米粥，一定会给你带来无比的、舒畅感。    Beijing Roast Duck 北京烤鸭 Beijing-style roast duck, or Peking duck, is now a world-famous delicacy. Generations of gastronomes have developed rules of eating Peking duck. 北京烤鸭已是名扬世界的美食品，历代美食家吃北京烤鸭，吃出了许多讲究来，似乎非如此吃食，则不能体现出正宗风味。 To experience the genuine flavor, Read More

   张仲景距今已近1800年，但他舍“祛寒娇耳汤”的故事一直在民间广为流传。每逢冬至和大年初一，人们吃着饺子，心里仍记挂着张仲景的恩情。今天，我们用不着用娇耳来治冻烂的耳朵了，但饺子却已成了人们最常见、最爱吃的食品。    Dumpling/Jiaozi 饺子 Jiaozi is regarded by many Chinese people as the best food. Making jiaozi during Spring Festival is customary, especially for the people in northern China. Originally called jiao er, Read More

   People in the northeast, northwest and south of the Yangtze River follow this custom every year to prepare ingredients on the eve of the day, taking hours to peel the shells, soak the Read More

  在人们使用的饮食器皿和一些灶具上，更是常见龙的形象。它或是寄托了人们对美好的向往，或是营造一种庄严尊贵的气氛。这些龙的姿态各具时代特色，有的曲体盘绕，有的穿云腾越，有的信步前行，有的蓄力待发。斗转星移，我们的祖先所创造的“龙”至今仍保持着旺盛的生命力，仍为广大人民所喜爱，仍能从心底唤起民族的自尊心和自豪感。    Chinese dragons traditionally symbolize potent and auspicious powers, particularly control over water, rainfall, hurricane, and floods. The dragon is also a symbol of power, strength, and good luck. With this, the Read More

   时过境迁，很多人已不知“宫保”为何物，就想当然地把“宫保鸡丁”写成了“宫爆鸡丁”，虽一字之差，但却改变了纪念丁宝桢的初衷。    Kung Pao chicken, also transcribed as Gong Bao chicken is a spicy stir-fry dish made with chicken, peanuts, vegetables, and chili peppers. The classic dish in Szechuan cuisine originated in the Read More