文火慢炖、大火猛炒;碧翠鲜美、麻辣鲜香。中国菜的烹饪功夫讲究“色、香、味、意、形”五品,感情亦如此,讲究“经营”。一个对的人,一种合理的相处模式,让一段感情令所有的旁观者都羡慕不已。水能载舟,也能煮粥,再好的食材也禁不住三流大厨手里的暴殄天物,一块猪肉,可以料理成为一块脆香不已、金灿灿的猪排,也能成为一枚秦淮河边与嫩芽相依的 Slow fire simmered, fire fry; Green Tsui delicious, spicy. Chinese cuisine culinary kung fu stress “color, smell, taste, meaning, shape ” five products, feelings are the same, pay attention to “business ”. A pair of people, a reasonable mode of dealing with, so that a feeling so that all the spectators are envious. Water can carry the boat, but also porridge, no matter how good the ingredients can not help the hands of third-rate chef violent stuff, a piece of pork, you can become a piece of crisp crispy, golden pork chop, but also to become a Qinhuai River and shoots Dependent