im try different ways
but .just can't find it....on internet
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- 3 Answers明星與名人1 decade ago
its UK / JAPAN bunos track......6 AnswersLyrics1 decade ago
Steaming is a method of cooking using steam.
Steaming is a preferred cooking method for health conscious individuals because no cooking oil is needed, thus resulting in a lower fat content. Steaming also results in a more nutritious food than boiling because fewer nutrients are destroyed or leached away into the water. It is also easier to avoid burning food when steaming.
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DCDE: 我想也是 祝我們好運不要被當吧．
A:hey edison 你在哪裡阿??有控嗎??我有幾個朋友想吃吃你做的菜.
F:當然.3 Answers語言1 decade ago
Xiang cuisine is known for being dry hot (干辣), or purely hot, as opposed to Szechuan cuisine, the neighbor to which it is often compared. Hunan Cuisine is often spicier and contains a larger variety of ingredients. Other characters distinguish Hunan cuisine from Szechuan cuisine is that in general, Hunan cuisine utilizes smoked and curing food in its dishes much more frequently than Szechuan cuisine. Hunan cuisine dishes are often more oily and look darker than Szechuan cuisine dishes.
Another feature of Hunan cuisine is the menu will change following the season’s alternation. In a hot and humid summer, a meal will usually start with cold dishes or a platter holding a selection of cold meats with chillies for opening the pores and keep cool in the summer. In winter, a popular choice is the hot pot, for heating the blood in the cold months. A special hot pot called (鸳鸯火锅) lover's hot pot is famous for splitting the pot into a spicy and a lighter side.
The history of the cooking skills employed in the Hunan cuisine date back many centuries. During the course of its history, Hunan cuisine assimilated a variety of cuisine styles, and then developed its own style. Now it contains more than 4000 dishes and among which over 300 dishes are very famous like (麻辣鸡丁) fried chicken with Sichuan spicy sauce and （干豆角蒸腊肉）smoked pork with dried long green beans.
Hunan cuisine, sometimes called Xiang cuisine (Chinese: 湖南菜 or 湘菜; pinyin: hú'náncài or xiāngcài), consists of the cuisines of the Xiang River region, Dongting Lake and western Hunan Province, in China. Hunan cuisine is consisted of three styles: Xiang River style which is represented by dishes of Changsha, Dongting Lake style which is represented by dishes of Hengyang, and western Hunan style which is represented by dishes of Xiangtan.
Hunan cuisine is one of the eight regional cuisines of China and is well known for its hot spicy flavor, fresh aroma and deep color. Common cooking techniques include stewing, frying, pot-roasting, braising, and smoking. Due to the high agricultural output of the region, ingredients for Hunan dishes are many and varied. Hunan is known for its liberal use of chilli peppers, shallots and garlic.
History of Chinese cuisine
The history of Chinese cuisine is, in China, traced back to the Peking Man and his use of fire, and the invention of "cuisine" some 400,000 years ago. Some other accounts of the history of Chinese cuisine takes the beginning back to the Chinese stone age, where the cultivation of rice and the production of noodles, both typical representations of Chinese cuisine as we know it today, are known from archeological findings.
Over the centuries, as new food sources and techniques were invented, the Chinese cuisine as we know it gradually evolved, with the use of chopsticks made from all sorts of materials as eating utensils, another one of the hallmarks of Chinese cuisine, going back at least to the Zhou Dynasty; stir-fried dishes became popular during the Tang Dynasty. The stir-fry method of cooking was invented as a necessity to conserve expensive and scarce fuel. Most famous dishes found today were invented during the Qing Dynasty and the early years of the Republic of China.
The Chinese cuisines
Not long after the expansion of the Chinese Empire during the Qin Dynasty and Han Dynasty, Chinese writers noted the great differences in culinary practices between people from different parts of the realm. These differences, following to a great extent the varying climate and availability of food sources in China, could be very local in nature but were early on systematized in lists of Chinese cuisines, the four most well-known being: