求一篇制作中国菜的英语作文100单词左右随便什么菜都行

你为什么喜欢中国菜，用英语阐述理由，100词左右，，~

原文:
1.中国菜做法简单2.有多种口味，不容易吃腻3.中国菜有时候可以弄得特漂亮4.中国菜非常强调色、香、味俱佳。这既是一道菜的标准，也是一席菜的标准。5.有些中国菜很有营养，药补不如食补，食能养人就是这个道理了，讲究的就是充分体现食物的营养，要荤素合理搭配一类的啦。6.中国菜的菜名很有特点7.从烹饪文化角度与其他国家相比，中国菜更具有多彩多姿、精细美好、和谐适中的特征。8.口感很好9.烹饪是很讲究火候10.可以按个人爱好来制作不同的菜系 译文:
1. Chinese food would be a simple 2. There are a variety of flavors, it is not easy to eat greasy 3. Chinese food can sometimes make very beautiful 4. Chinese food is very emphasis on color, aroma and taste are good.
This is a dish of standard and a dish I standard.
5. Some Chinese food is very nutritious, is better than a medicine to eat, can eat or it is for this reason, cultured is fully embodies the food's nutrition, to la hun vegetable reasonable collocation.
6. The names of Chinese dishes is characteristic 7. From cooking culture Angle compared with other countries, Chinese food is more colorful, fine good, harmony moderate characteristics.
8. Taste very good 9. Cooking is very exquisite temperature 10. Can make different cuisines according to personal preference

Trois mondial cuisine majeure (chinois, français, turc alimentaire), l'une des profondes répercussions de l'Asie de l'Est. Recettes provenant de diverses régions de Chine et des plats ethniques. [Editer ce paragraphe] a résumé les caractéristiques des produits alimentaires chinois: couleur, odeur, goût, l'italien, de la forme. Connu comme le plat national de cinq éléments. Cuisine chinoise dispose d'un grand nombre de

Chicken NoodlesEverybody both know how to cook chicken noodles in China. Now, let me show you the ways. First, check you have all the ingredients. You need chicken, noodles, vegetables and salt. Next, turn on the gars and put the chicken, noodles and vegetables into the pan. Then, pour the salt into the pan and you have to wait for five minutes. Finally, you can get a bowl of chicken noodles and eat it.

. Cut the meat into shreds 6 cm (2.4 inches) long and 0.3 cm (0.12 inch) thick and wide. Put in a bowl. Add 1 g ( 1/6 tsp) of salt and stir until mixture becomes sticky. Add the egg white and dry cornstarch and mix well. Cut the green peppers into shreds of similar size to the meat.
2. Heat the oil to 110-135ºC (230-275ºF) and stir-fry the pork shreds until they are done. Take out and drain off the oil.
3. Put 25 g (1 2/3 tbsp) of oil in the wok and stir-fry the shredded green peppers for one minute. Add the shredded pork, cooking wine, salt, MSG and water, and bring to boiling point. Put in the mixture of cornstarch and water to thicken the sauce. Take out and serve.
Features: The meat is white with a light pink tinge. While the peppers are invitingly green.
Taste: The shredded pork is tender and the green peppers crispy. The dish is salty to the right taste

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