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Found 2 translations.
| Name | Current message text |
|---|---|
| h English (en) | One style may favour the use of [[garlic]] and [[shallot]]s over chili and spices, while another may favour preparing [[seafood]] over other meats and [[fowl]]. [[Jiangsu cuisine]] favours cooking techniques such as [[braising]] and [[stewing]], while [[Sichuan cuisine]] employs [[baking]]. [[Zhejiang cuisine]] focuses more on serving fresh food, [[Fujian cuisine]] is famous for its seafood and soups and the use of spices, [[Hunan cuisine]] is famous for its hot and salty taste, [[Anhui cuisine]] incorporates wild ingredients for an unusual taste. |
| h Japanese (ja) | あるスタイルは唐辛子やスパイスよりも[[garlic/ja|ニンニク]]や[[shallot/ja|エシャロット]]の使用を好み、別のスタイルは他の肉や[[fowl/ja|家禽]]よりも[[seafood/ja|海鮮]]の調理を好む。[[Jiangsu cuisine/ja|江蘇料理]]は[[braising/ja|煮込み]]や[[stewing/ja|シチュー]]のような調理法を好む一方、[[Sichuan cuisine/ja|四川料理]]は[[baking/ja|焼く]]ことを採用している。[[Zhejiang cuisine/ja|浙江料理]]は新鮮な食材を提供することに重点を置き、[[Fujian cuisine/ja|福建料理]]は海鮮やスープ、スパイスの使用で有名であり、[[Hunan cuisine/ja|湖南料理]]は辛くて塩辛い味で有名であり、[[Anhui cuisine/ja|安徽料理]]は珍しい味のために野生の食材を取り入れている。 |