民以食为天 (3/7)

蟹上也可以撒一点姜和罗勒叶。

&ep;&ep;lucas:oh,that'snotcolex.

&ep;&ep;卢卡斯：哦，这样不是很复杂。

&ep;&ep;ggie:thenuseacottonropetotiethecrabs'feetandsteathefor12nutes.whencrabsturnred,alstready.verysile,right?

&ep;&ep;麦琪：然后用棉线把蟹腿绑起来，蒸12分钟。当蟹变红了，就差不多好了。很简单，对吧？

&ep;&ep;lucas:yeah,it'scheasierthanithought.

&ep;&ep;卢卡斯：是呀，比我想象得简单多了。

&ep;&ep;notes

&ep;&ep;1.oven['?v?n]n.烤箱，烤炉

&ep;&ep;2.utterly['?t?li]adv.完全，全然，绝对

&ep;&ep;3.stead[sti:]adj.蒸熟的

&ep;&ep;4.ingredient[in'gri:di?nt]n.成分；原料，配料；因素

&ep;&ep;5.scrub[skr?b]n.用力擦洗；矮树；渺小之物；v.用力擦洗

&ep;&ep;6.ginger['d?ind??]n.姜，姜根；精力；姜黄色；v.用姜调味

&ep;&ep;7.basil['b?zil]n.罗勒（芳香的草本植物）

&ep;&ep;8.sprinkle['spri?kl]v.洒，撒；下稀疏小雨；n.少量散布的屑状物

&ep;&ep;小贴士

&ep;&ep;interofchinesefood,itispopularlyknownthatchinesecuisineisworldfausforitsperfectcoinationof“color,aro,tasteandappearance”.chinesecuisinetakesintoconsiderationtheselectionofrawterials,thetextureoffood,theblendingofseasonings,slicingtechniques,theperfecttingofcookingandtheartoflayingoutthefoodontheplate.angthebest-knownschoolsofchineseculinarytraditionarethecantonesecuisineofthesouth,theshandongcuisineofthenorth,thehuaiyangcuisineoftheeastandthesichuancuisineofthewest.thesefourjorvarietiesofchinesefoodhavebeentraditionallynotedas“thelightflavorofthesouth,thesaltyflavorofthenorth,thesweetflavoroftheeastandthespicy-hotflavorofthewest”.

&ep;&ep;说起中餐，人们都知道中餐烹饪以其“色、香、味、形”俱全而著称于世。中餐烹饪讲究原料的选配、食物的质地、佐料的调制、切菜的刀工、适时的烹调以及装盘艺术。最负盛名的中餐菜系有南方的粤菜、北方的鲁菜、东部的淮扬菜和西部的川菜，素有“南淡北咸，东甜西辣”之特点。

&ep;&ep;预订餐桌要提早

&ep;&ep;dialogue

&ep;&ep;thedepartntgarnerisworkingindecidestogopigoutaftertheprojectisfinished.thenagerasksgarnertokeareservationinarestaurantaheadofti.

&ep;&ep;加纳所