河南人遇到逢年过节或是家中来客,总爱做一大锅杂烩菜来招待客人。杂烩菜就是把白菜、粉丝、白豆腐(油炸)、肉丸子等放在一起,再加上姜、葱、香菜以及其它佐料熬成一大锅。吃时,一人一碗,或配蒸馍,或配白米饭,既简单方便,又经济实惠,这种就餐形式在河南一带由来已久。其实这道菜最初的名字不叫杂烩菜, 而是叫做“炸桧菜”。
这些外国餐馆都使用标准化的特殊外卖包装:又宽又平的白纸板盒子用来装比萨,涂蜡的小硬纸盒用来装炒面和炒杂烩菜。
Using broad, flat white cardboard boxes for pizzas and small waxy paper cartons for chow mein and chopsuey, these ethnic restaurants standardized distinctive take-out packaging.
甜椒酿蒸粗麦粉配上蔬菜杂烩是一道十分受欢迎的菜。
Bell peppers stuffed with couscous, alongside ratatouille, is a very popular dish.
当有人点了一道厨师没有听过的菜时,中餐馆的大厨就把厨房里的剩菜剩饭全都一股脑儿来了个大杂烩。
The chef in the Chinese restaurant may just scramble to put the leftover bits and pieces in kitchen together when someone had ordered a dish the chef knew nothing about.
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