汤是菜的精华。举凡厨师品味儿都是舀一点点汁水,绝不会拣一点菜来吃。汤的味道够了,说明菜在翻滚拌炒中也充分吸收了调味品的味道,因为有它们的滋润,所以才显得特别美味。不过,高级的厨师是用不着品味的,因为火候和分量掌握得很准,不会出现味道好不好这些咂勺的现象。只可惜如今 Soup is the essence of vegetables. All cook taste children are scoop a little juice, will not pick a little food to eat. The taste of the soup is enough, indicating that the dishes have also fully absorbed the taste of condiments when tumbled and stir-fried, which is particularly delicious because of their moisture. However, the senior chef does not need to taste, because the heat and the weight of the mastery of very accurate, do not taste bad spoonful phenomenon. Unfortunately, now