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Food is human’s basic need, yet it differs from culture to culture. Color, aroma and taste have been regarded as the basics of Chinese culinary art. In the long history of Chinese course development, there are many differences between the Southern and Northern tastes. Generally speaking, the southern courses emphasize freshness and tenderness; while the northern courses are oilier. As a typically southerner, I prefer freshness and pure flavor. So my favorite food is steaming fish.

飲食是人類最基本的需求，但飲食因文化而異。色香味一直被看做是中華飲食文化的基本要素。在中國飲食文化歷史發(fā)展的長河中，南方菜和北方菜有很多不同。一般來說，南方菜更注重鮮、嫩，而北方菜相對比較油膩。作為一個典型的南方人，我更喜愛鮮美和純粹的味道。所以，清蒸魚是我最喜歡的菜。

Steaming fish is a classical Guang Dong dish. It’s famous for light, soft and slippery taste. The material must be fresh, and the cook must control the heat to make sure the fish remain tender and pure. Put the fresh fish in the pot to steam for 8 minutes with mild heat. Before the dish is finished, add a spoon of oil and some chopped green onion and a spoon of soy sauce, and then the steaming fish is done. My mother is very good at cooking this course. I really love the way she cook the fish, not only maintain the original flavors of the fish, but also provide with enough protein.

清蒸魚是一道經(jīng)典的廣東菜，以口味清談、魚肉細(xì)滑而著名。所用材料必須新鮮，廚師需掌控好火候，以此保證魚肉的鮮嫩。將鮮魚放在鍋中,用文火蒸8分鐘。在出鍋之前，加一小勺油和一些蔥花及一勺醬油，清蒸魚就做好了。我的母親很擅長烹飪這道菜。我非常喜歡她做的清蒸魚，不僅僅保留了魚的鮮美，也提供了足夠的蛋白質(zhì)。

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