| Change log entry 44289 | |
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| Processed by: | richwarm (2012-11-11 22:10:28 UTC) |
| Comment: |
<< review queue entry 43236 - submitted by 'xiaoxiong' >> the translation is completely off the mark 【现代汉语词典】卤制的冷菜，如卤鸡、卤肉等。 【國語辭典】用滷汁滷製的菜餚，如滷雞、滷肉、滷豆乾等。 http://en.wikipedia.org/wiki/Lou_mei Editor: "completely" off the mark? Marinade and luwei are both cooking methods where the ingredients are immersed in a sauce for an extended period of time, absorbing the flavours of the sauce. Not all *that* different. The main differences are 1) in luwei the sauce is simmered, whereas a marinade usually involves soaking in the sauce *prior* to the application of heat 2) the sauces are distinct It's not only "meat or fowl" -- can be kelp, jellyfish, tofu, egg -- anything that is capable of "taking" the flavour of the sauce, I guess. |
| Diff: |
- 滷味 卤味 [lu3 wei4] /marinade/ # + 滷味 卤味 [lu3 wei4] /meat or fowl dish stewed with soy sauce/ + 滷味 卤味 [lu3 wei4] /dishes prepared by stewing in soy sauce and spices/ |