“小炒熬”无论菜品和制作方法都符合庄子“返朴归真、道法自然”的哲学美学原则。
"Sprinkle endure" both food and the production methods meet Zhuangzi "Nature, the principles of" philosophical aesthetic principles.
有人描述“小炒熬”的特点及难以掌握技巧、技法是“一菜一格，百菜百味”及变幻中的烹调心态。
Some people describe the "gift boil" and the characteristics of difficult skills, technique is "a dish a grid, 100 dishes feelings" and changes in the mentality of cooking.
这种“适口”主张在“小炒熬”菜品和制作方法上不宜绝对化，否则会阻碍对“小炒熬”的正确认识。
"Such a" palatability "advocate" gift endure "food production methods and should not be absolute, otherwise impede the" gift endure "the correct understanding."
而这里的“不同”是指“小炒熬”源于衡阳，有别于其它菜系及湘菜的其它派别，这是“小炒熬”的个性。
And here's a "different" means "gift endure" from Hengyang, Hunan different from other cuisine and the other factions, it is "gift endure" personality.
“小炒熬”这一古老而全新的菜肴制作方法，是菜式品种，它既是自然环境与人和谐的需要，又是衡州人劳动智慧的结晶。
"Sprinkle endure" this ancient and new production methods dishes, dishes varieties, and is not only a harmonious environment and human needs, but it also is Hengzhou wisdom of working people.
“小炒熬”这一古老而全新的菜肴制作方法，是菜式品种，它既是自然环境与人和谐的需要，又是衡州人劳动智慧的结晶。
"Sprinkle endure" this ancient and new production methods dishes, dishes varieties, and is not only a harmonious environment and human needs, but it also is Hengzhou wisdom of working people.
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