Part 2: Seeking Fresh in Early Spring
下篇:早春觅鲜
Course Syllabus 课程章节
1This section brings to you the food customs in spring—steaming in spring, the important “steaming” method in Chinese cuisine and briefly introduces the characteristics and customs of the three solar terms in spring (the Beginning of Spring, the Spring Equinox and the Qingming Festival). It introduces the characteristics of spring meat dishes, shows the preparation process of representative spring meat dishes,and introduces the health benefits they contain.
介绍春季的食俗——春蒸;中国烹饪方式中重要的“蒸”法;简要介绍春季的三个节气(立春、春分、清明)的特点与风俗。介绍春季荤菜的特点,展示具有代表性的春季养生荤菜——松鼠鳜鱼、韭芽鸡丝、宫保鸡丁的制作过程,介绍其所蕴藏的养生之道。