征服剑桥老外的四川味 Sichuan Higher Institute of Cuisine
鱼香，是四川菜肴中主要传统味型之一，此法源于四川民间独具特色的烹调方法，如今已广泛应用于川味的熟菜中。
Fish-flavored is one of the major traditional flavor type in Sichuan , this method stems from unique cooking methods in Sichuan folk, and now widely used in ready meal .
他们打包了几盒奶油糖果的蛋糕、川味牛肉干和柚子果酱。
They pack boxes of butterscotch cupcakes, Sichuan-spiced beef jerky, and grapefruit marmalade.
介绍了川味卤凤翅的生产工艺，重点讨论生产过程中的一些关键参数，以及这些参数对产品质量的影响。
The production process of Sichuan flavor bittern chicken wings are introduced, some of critical parameters are also discussed in priority and their effect on the product quality.
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