求翻译：东北菜一菜多味，咸甜分明，酥烂香脆，色鲜味浓，明油亮芡，讲究造型。烹调方法长于扒、炸、烧、蒸、炖、锅，以炖、酱、烤为主要特点，形糙色重味浓。粗线条的东北菜，乱炖是什么意思？

The Dongbei a dish more flavor, sweet and salty clear, the Sulan crisp, the colors of fresh Sauvignon, Ming glossy gravy, pay attention to the shape. Longer than the cooking method Grilled, fried, burning, steam, stew, pot to stew, sauce, roast as the main characteristics shaped rough color re-Sauvi

Dongbei cuisine dishes a more salty flavor, sweet and clear, and has been broken, and the color fresh crispy gourmet, president, and the oil light styling stress. Longer cooking methods, fried, roasted, steamed, boiled, pan, and a stew, sauce, grilled as the main character, rough color to color. thi

East north china cuisine vegetable multi-tastes, salty sweet distinct, crisp rotten fragrant crisp, the color fresh taste is thick, varnishes brightly euryale ferox, is fastidious the modelling.The cooking method excels in digs up, explodes, burns, steams, cooks, the pot, take cooks, the sauce, roas

Northeastern Chinese cuisine dishes, salty-sweet, crisp black crisp, fresh flavor and dense, Ming shiny powder, pay attention to the model. Cooking method is longer than the grilled, fried, roasted, steamed, stewed, pot, stew, sauce, grilled as the main character, shape rough color rich. Northeast l

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