味清淡 的英文怎麼說

中文拼音 [wèiqīngdàn]
味清淡 英文
quick flavour
  • 味 : Ⅰ名詞1 （味道） taste; flavour 2 （氣味） smell; odour; savour 3 （意味; 趣味） significance; int...
  • 清 : Ⅰ形容詞1 （純凈） unmixed; clear 2 （寂靜） quiet 3 （清楚） distinct; clarified 4 （一點不留） w...
  • 淡 : 形容詞1 （液體或氣體稀薄） thin; light 2 （味道不濃; 不咸） tasteless; weak 3 （顏色淺） light; f...
  • 清淡 : 1 （不濃烈） light; weak; delicate; mild 2 （不油膩） not greasy or strongly flavoured; light 3 ...
  1. The smell of camphor almost smothered the faint spring scent of the lilies banking the alter.

    散發出濃郁的樟腦味，把聖壇上堆積的百合花吐出的清淡的春天氣息，差不多全給吞噬了。
  2. Dishes and pastries traditionally served aboard of pleasure boats remain the principal form. ingredients for seasonal foods are fishes, shrimps, crabs, water mallows, gorgon fruits and other aquatic products. the visitor is sure to be impressed by the refined taste of suzhou cuisine

    自然，令人賞心悅目適口益身蘇幫菜的選料離不開水鄉的環境，船點船菜是其主要傳統形式，時令魚蝦蟹鴨蒓菜芡實「水八仙」是其主要內容蘇幫菜口味清雋和醇，濃淡有度，令人食過而不忘。
  3. In general, american food is mild tasting.

    一般而論，美國食物味道清淡。
  4. Bland vegetables are often served with a piquant sauce

    清淡的蔬菜常以辛辣的沙司調味
  5. 4 sour, sweet, bitter, spiciness and fishiness numb our taste bud so that we can ' t taste the light sweet

    酸、甜、苦、辣、腥等麻木我們的口味、舌蕾，再也品嘗不出清淡的香甜。
  6. To this might be added miso ( fermented bean paste ), soy or simply salt for flavour

    清湯面則清澈見底，調味以鹽為主，味道清淡。醬湯面以日本的大醬為原料，醬香味濃。
  7. The camellia oil for which oshima is famous is not just good for your hair ; when used to fry foods it leaves a very light and crisp flavor. there is nothing like the taste of shrimp, fish, ashitaba ( a locally - grown herb ) and vegetables, skewered and fried in camellia oil right in front of you

    山茶料理大島名產的山茶油不僅有益於頭發，而且可以用於油炸食品，口感清淡而不油膩。可以把蝦、魚、明日菜和蔬菜等穿在竹扦，用茶花油邊炸邊吃，味道格外鮮美。
  8. The dishes should largely be prepared with low - fat cooking methods. boiling, steaming, stewing, baking and simmering are some of the better ways to process the food. avoid deep - frying ( e. g., sweet and sour pork, deep - fried crab claws and deep - fried chicken ) and dishes added with a lot of condiments ( e. g.,

    菜式應盡量以清淡為主，烹調方法以白灼、清蒸、燉、 ?和?為佳，避免油炸（如咕嚕肉、炸蟹鉗和炸子雞等）和添加大量調味料（如糖醋排骨、京醬炒牛柳）的菜式。
  9. Contonese food is lighter while beijing food is heavy and spicy

    廣東菜清淡適口，而北京菜則味重香濃。
  10. Rich in polyunsaturated fatty acids that raise the level of good cholesterol and lower the triglycerides and bad cholesterol, thus to prevent heart disease

    葡萄籽油味道清淡，適合涼拌或熱炒各式中西菜肴，可作高溫烹調之用，是泡製油炸食物的最佳拍擋。
  11. Dishes are strong but not greasy, and light but delicate

    淮揚菜注重原汁原味，特別是油而不膩，清淡鮮美。
  12. Jiangsu cuisine : also called huaiyang, jiangsu uses seafood as its main ingredient and is known for caring techniques and a light, fresh and sweet flaor

    蘇菜：江蘇又名淮陽，菜肴以海鮮為主要原料，同樣因其做工精美和口味清淡、香甜而出名。
  13. Jiangsu cuisine : also called huaiyang, jiangsu uses seafood as its main ingredient and is known for carving techniques and a light, fresh and sweet flavor

    蘇菜：江蘇又名淮陽，菜肴以海鮮為主要原料，同樣因其做工精美和口味清淡、香甜而出名。
  14. Dark ruby red in colour, charming perfume of vegetal and fruit bouquet. crisp and soft taste with full grape aromas

    深紅寶石色，醉人的香氣，葡萄樹的草本味融合水果的芳香，酒味清淡，柔和，果香濃郁。配合醬汁調味的開胃菜及肉類主菜飲用。
  15. Feature : dark ruby red in colour, charming perfume of vegetal and fruit bouquet. crisp and soft taste with full grape aromas. delicate first courses, meats

    特點：深紅寶石色，醉人的香氣，葡萄樹的草本味融合水果的芳香，酒味清淡，柔和，果香濃郁，配合醬汁調味的開胃菜及肉類主菜飲用。
  16. The strength of the beverage determines whether the taste of the tea is mild of robust

    茶飲料的濃度決定了茶的味道是清淡的還是濃重的。
  17. Balanced and refreshing on the finish. perfect as an aperitif or with lightly flavored dishes

    非常適合作餐前開胃酒或與口味清淡的菜肴搭配。
  18. It leads men to eat more light meals, such as salads, fruit and vegetables, while women chose to make creamier, heavier dishes like curry or rich pasta sauces, which may please their partner

    這就導致男人經常會吃一些清淡食物，如沙拉、水果和蔬菜等；而女人則會選擇一些更油膩的、味道厚重的菜品，像咖喱和意大利麵醬等。
  19. Apart from hot food ， we have sweet and sour food ， light taste food and multi - flavoured food

    除了辣菜以外，我們還有糖醋味、清淡味和怪味的萊。
  20. Various unusual materials are used, cooking techniques include shao boil, then fry in oil, bao cook with a special kind of boiler, soft fry in oil, soft stir - fry, and steam in clear soup

    粵菜歷史悠久，漢魏南北朝時已見于文獻，清末民初馳名海內外。原料廣采博收，追求生猛。善用燒煲軟炸軟炒清蒸等烹調法，口味清淡鮮和。
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