“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."
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