中国历代宫廷中都设有专司饮食的机构和人员,以供帝王后妃等皇室成员们享用。自商周起至清朝末,宫廷菜肴的烹制不断朝着精益求精的方向发展,最终成为中国古代烹饪技艺的经典和集大成者,成为中华菜肴的杰出代表。
一开业即轰动一时,成为著名的食馆,专门为食客提供宫廷菜。
Once opened, the Restaurant created a stir and came to fame.
拌饭是一道宫廷菜,表现为颜色与味道的平衡,它代表了一种健康的,营养均衡的膳食。
Bibim (mix) bap (rice) is a royal court dish, embodying a balance of colours and flavours that represents a healthy and balanced meal.
既有宫廷菜肴之特色,又有地方风味之精华,菜点精美,礼仪讲究,形成了引人注目的独特风格。
Both the characteristics of the imperial cuisine, and the essence of its local flavor, elegant, etiquette exquisite, formed a compelling unique style.
应用推荐