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Found 2 translations.
| Name | Current message text |
|---|---|
| h English (en) | During the Qing dynasty, Chinese gastronomes such as [[Yuan Mei]] focused upon the primary goal of extracting the maximum flavour of each ingredient. As noted in his culinary work the ''[[Suiyuan shidan]]'', however, the fashions of cuisine at the time were quite varied and in some cases were flamboyantly ostentatious,especially when the display served also a formal ceremonial purpose, as in the case of the [[Manchu Han Imperial Feast]]. |
| h Japanese (ja) | 清朝時代、[[:en:Yuan Mei|袁枚]]のような中国の美食家たちは、それぞれの食材の風味を最大限に引き出すという主要な目標に焦点を当てた。しかし、彼の料理書『[[:en:Suiyuan shidan|随園食単]]』に記されているように、当時の料理の流行は非常に多様であり、場合によっては華美に誇示的であった。特に[[Manchu Han Imperial Feast/ja|満漢全席]]のように、その見せ方が正式な儀式の目的も兼ねていた場合はそうであった。 |