Basic Patterns
1、Chinese Cuisine can be broken four major regional categories
--- 中国菜按地域划分，可分成四大类。
2、Shandong cuisine emphasizes on aroma, freshness And tenderness
--- 山东菜注重香、鲜、脆、嫩四个方面。
3、Beijing cooking is characterized by its exquisite selection of materials, fine cutting, and pure seasonings
--- 北京菜烹调特点是，选料精致，刀功精细，佐料十足。
4、Yue Cuisine refers to Cuangdong style.
--- 粤菜指的是广东风格的菜。
5、Chuan Cuisine is easily recognizable. It is characteristically sour, sweet peppery, spicy, bitter, fragrant and salty
--- 川菜容易辨认，它具有酸、甜、麻、辣、香、咸的特点。
6、How is the filling of dumplings made?
--- 饺子馅是怎么做的？
7、It would be a shame to leave Beijing without trying Beijing Roast Duck.
--- 到北京不吃烤鸭是遗憾的。
8、The recipe for roasting ducks was passed down to the common folks
--- 烤鸭的作法后来流传到民间。
9、In 1864, a roast duck restaurant Quanjude was opened outside the Qianmen.
--- 1864年，一家名为全聚德的烤鸭店在北京前门外开业。
10、This sort of duck grows fast with thin skin and tender flesh.
--- 这种鸭成长快，皮薄，肉嫩。
11、People in the south generally prefer light food
--- 南方人总的来说喜欢淡的食物。
12、 It’s worthy of its fame as a specialty of the northern style of Chinese cooking.
--- 这堪称中国北方烹调艺术的一绝。
13、The pancakes and the shallots taste well with the roast duck.
--- 薄饼和青葱与烤鸭一起吃，正合口味。
14、Exercise will keep your figure.
--- 锻炼将使你保持体形。