中国个个地方菜的差异 英文

台湾菜，口味清淡，菜品精致，主料以海鲜为主，融会了闽菜、粤菜及客家菜的烹调手法，先后经过荷兰、日本的文化影响，再结合台湾的物产及当地食俗发展起来的一种菜肴。
　　【台湾菜的特色】
　　每一个菜系都有它不同的个性，台湾菜因其特殊的历史背景更是呈现出多元化的特点。
　　以「清」、「鲜」为先：
　　岛内气候炎热，倾向自然原味，调味不求繁复，「清、淡、鲜、醇」便成了台湾菜烹调的重点，不论炖、炒、蒸或水煮，都趋于清淡，在大多以色重味浓取胜的其它地方菜中，台菜的清鲜美味反而独树一帜。
　　Taiwan vegetables, taste light, delicate dishes, main materials with mainly seafood, Harmony of the Fujianese, Cantonese and Hakka cuisine cooking practices, has been the Netherlands, Japan's cultural influence, combined with Taiwan's properties and the local Sisu developed a kinds of dishes.
　　【Features】 Taiwan cuisine
　　Every cuisine has its own different personality, Taiwan's food because of its unique historical background is showing a wide range of features.
　　To "clear", "fresh" in the first:
　　The island's hot climate, the natural tendency of the original flavor, flavoring not seeking complex, "clear, light, fresh, alcohol," has become the focus of T