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Found 2 translations.
| Name | Current message text |
|---|---|
| h English (en) | == Regional cuisines == [[File:Chả cá Lã Vọng Hà Nội tháng 2 năm 2018 (1).jpg|thumb|right|[[Cha Ca La Vong|Chả cá Lã Vọng]], a specialty of [[Hanoi]]]] [[File:Mì Quảng, Da Nang, Vietnam.jpg|thumb|right|[[Mì Quảng]], a specialty of [[Đà Nẵng]] and [[Quảng Nam province]]]] [[File:Bun Mam Soc Trang - fish, prawns, pork - Vinh Long Market VND20000.jpg|thumb|right|[[Bún mắm]], a specialty of [[Sóc Trăng province]]]] The mainstream culinary traditions in all three regions of [[Vietnam]] share some fundamental features: * Freshness of food: Most meats are only briefly cooked<!-- cooking changes color and texture of meat to preserve their original textures and colors-->. Vegetables are eaten fresh; if they are cooked, they are boiled or only briefly stir-fried. * Presence of herbs and vegetables: Herbs and vegetables are essential to many Vietnamese dishes and are often abundantly used. * Variety and harmony of textures: Crisp with soft, watery with crunchy, delicate with rough. * Broths or soup-based dishes are common in all three regions. * Presentation: The condiments accompanying Vietnamese meals are usually colorful and arranged in eye-pleasing manners. |
| h Japanese (ja) | ==地域料理{{Anchor|Regional cuisines}}== [[File:Chả cá Lã Vọng Hà Nội tháng 2 năm 2018 (1).jpg|thumb|right|[[Cha Ca La Vong/ja|チャー・カー・ラーヴォン]]、[[:en:Hanoi|ハノイ]]の名物]] [[File:Mì Quảng, Da Nang, Vietnam.jpg|thumb|right|[[Mì Quảng/ja|ミークアン]]、[[:en:Đà Nẵng|ダナン]]と[[:en:Quảng Nam province|クアンナム省]]の名物]] [[File:Bun Mam Soc Trang - fish, prawns, pork - Vinh Long Market VND20000.jpg|thumb|right|[[Bún mắm/ja|ブンマム]]、[[:en:Sóc Trăng province|ソクチャン省]]の名物]] [[:en:Vietnam|ベトナム]]の3つの主要な地域の主流の料理の伝統は、いくつかの基本的な特徴を共有している。 * 食材の新鮮さ：ほとんどの肉は短時間しか調理されない（肉の色や食感を保つため）。野菜は生で食べられ、調理される場合も茹でるか短時間炒めるだけである。 * ハーブと野菜の存在：ハーブと野菜は多くのベトナム料理に不可欠であり、しばしば豊富に使われる。 * 多様性と食感の調和：カリカリと柔らかい、水っぽいものと歯ごたえのあるもの、繊細なものと粗いもの。 * スープやスープベースの料理は、3つの地域すべてで一般的である。 * 盛り付け：ベトナム料理に添えられる調味料は通常カラフルで、目を楽しませるように盛り付けられる。 |