高中英語(yǔ)作文:我最喜愛(ài)的菜My Favorite Food

Food is human’sbasic need, yet it differs from culture to culture. Color, aroma and taste havebeen regarded as the basics of Chinese culinary art. In the long history ofChinese course development, there are many differences between the Southern andNorthern tastes. Generally speaking, the southern courses emphasize freshnessand tenderness; while the northern courses are oilier. As a typically southerner,I prefer freshness and pure flavor. So my favorite food is steaming fish.

飲食是人類最基本的需求，但飲食因文化而異。色香味一直被看做是中華飲食文化的基本要素。在中國(guó)飲食文化歷史發(fā)展的長(zhǎng)河中，南方菜和北方菜有很多不同。一般來(lái)說(shuō)，南方菜更注重鮮、嫩，而北方菜相對(duì)比較油膩。作為一個(gè)典型的南方人，我更喜愛(ài)鮮美和純粹的味道。所以，清蒸魚(yú)是我最喜歡的菜。

Steaming fish isa classical Guang Dong dish. It’s famous for light, soft and slippery taste.The material must be fresh, and the cook must control the heat to make sure thefish remain tender and pure. Put the fresh fish in the pot to steam for 8minutes with mild heat. Before the dish is finished, add a spoon of oil andsome chopped green onion and a spoon of soy sauce, and then the steaming fishis done. My mother is very good at cooking this course. I really love the wayshe cook the fish, not only maintain the original flavors of the fish, but alsoprovide with enough protein.

清蒸魚(yú)是一道經(jīng)典的廣東菜，以口味清談、魚(yú)肉細(xì)滑而著名。所用材料必須新鮮，廚師需掌控好火候，以此保證魚(yú)肉的鮮嫩。將鮮魚(yú)放在鍋中,用文火蒸8分鐘。在出鍋之前，加一小勺油和一些蔥花及一勺醬油，清蒸魚(yú)就做好了。我的母親很擅長(zhǎng)烹飪這道菜。我非常喜歡她做的清蒸魚(yú)，不僅僅保留了魚(yú)的鮮美，也提供了足夠的蛋白質(zhì)。