论文部分内容阅读
宫保鸡丁、粤式小炒皇、菊花鱼、巴蜀软烧肉、红烧狮子头……18道菜,八大菜系应有尽有,色香味样样俱全,呵,好一个“满汉全席”。这绝非一次专业性的厨艺比赛,也绝非星级酒店的美味佳肴,更不是哪位特级或一级厨师的亲力所为,而是来自台湾原住民首届烹饪培训班18位学员的结业考试作品。面对作品,3位高级技师考官给出了满意的评判;面对作品,全国台联会长梁国扬脸上露出了欣慰的笑容;面对考官的评判,岛内原住民乡亲们露出喜悦的微笑。
Kung Pao chicken, Cantonese fried king, chrysanthemum fish, Balsam soft roast pork, braised lion head ... ... 18 dishes, eight dishes are everything, color flavor taste, uh, a good “Manchurian seats.” This is by no means a professional culinary competition, nor is it a culinary delicacy of a star hotel, nor is it the first of its kind or first-class chefs, but 18 students from Taiwan’s first indigenous cooking class Graduation exam works. The face of the work, the three senior technician examiner gave a satisfactory evaluation of the face of the work, the National Taiwan University president Liang Guoyang revealed a happy smile on his face; face the examiner’s assessment, the island Aboriginal folks who showed a smile of joy .