Color, _______ and taste are the joint standards that the Chinese useto evaluate the quality of foods.
举一反三
- Color, aroma and shape of a dish are the joint standards that Chinese use to evaluate the quality of foods.
- Color, aroma and ______ of a dish are the joint standards that the Chinese use to evaluate the quality of the dish. A: Oil B: Taste C: Shape D: Freshness
- Which of the following does not belong to the three essential standards of Chinese cuisine? A: Color B: Shape C: Aroma D: Taste
- 中国大学MOOC: Generally speaking, there are three essential standards by which Chinese cooking is judged, namely, color, aroma, and taste, with ______ being the most important.
- 无论如何，中餐是我的最爱。Anyway, Chinese foods are my ______ foods.