题目内容
Generally speaking, boiling food makes them yin, and frying them makes them yang.
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Sui Yuan Shi Dan 《随园食单》 was written by Su Dongpo.
Which of the followings are common seasonings of Chuan cuisine?
Traditional Chinese medicinal theories believe that bitterness__________.
Color, _______ and taste are the joint standards that the Chinese useto evaluate the quality of foods.
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