纪晓华建议,为了去甜味和脂肪,试着搭配上海的龙井,广州的茉莉花茶,或者云南的普洱茶,这些都是味道又浓又苦的好茶。
'To cut the sweetness and fat,' suggests Mr. Kei, 'try pairing it with long jin tea from Shanghai, muo li hua tea from Canton, or puer from Yunnan -- all intense bitter teas.'
纪晓华建议,为了去甜味和脂肪,试着搭配上海的龙井,广州的茉莉花茶,或者云南的普洱茶,这些都是味道又浓又苦的好茶。
'To cut the sweetness and fat,' suggests Mr. Kei, 'try pairing it with long jin tea from Shanghai, muo li hua tea from Canton, or puer from Yunnan -- all intense bitter teas.'
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