【新編大學(xué)英語】（第二冊）Unit 6 C 烹飪與菜肴（3/6）

The borderlines between cuisine styles are clear and have changed less than either linguistic or racial boundaries. India's gift to the world is the use of spices to enhance the flavor of foods, and Indian cooking presents a dazzling array of regional variations - from the fiery hot curries of the south to the subtly spiced vegetarian dishes of the northern regions. Nothing rivals the color and flavor of Indian dishes, and the use of rice as a staple links Indian and Chinese cooking. Chinese cooks teach us that texture must never be neglected. Long ago the Chinese brought to perfection the art of swift cooking at very high temperature in which vegetables retain their crispness and nutritional goodness too. Most of the preparation time is taken up by the cutting of vegetables and the chopping of meat, not by the actual cooking process.