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In a 北京 (Beijing) restaurant, a foreign visitor scans the menu, intrigued by the variety of dishes. She asks the waiter about the 调味 (seasoning | tiáowèi) techniques and 风味 (flavor | fēngwèi) profiles of different dishes, eager to try something 特色 (special | tèsè) and 创新 (innovative | chuàngxīn).
Curious about the dishes' origins, she inquires about the 原材料 (ingredients | yuáncáiliào) and 烹饪法 (cooking methods | pēngrèn fǎ). She is tempted by the description of 鲜美 (delicious | xiānměi) dishes that are both 营养 (nutritious | yíngyǎng) and 健康 (healthy | jiànkāng). She and her husband are interested in both 传统 (traditional | chuántǒng) recipes and 现代 (modern | xiàndài) culinary interpretations, as well as dishes that highlight 地方特色 (local specialties | dìfāng tèsè).
The waiter suggests several 人气 (popular | rénqì) items, describing their 口感 (texture | kǒugǎn) and 香 (aromatic | xiāng) nature. They discuss different flavor profiles such as 酸辣 (sour and spicy | suānlà) and 甜蜜 (sweet | tiánmì). For a more homey feel, the young couple considers 家常 (homestyle | jiācháng) dishes, but the 精致 (exquisite | jīngzhì) options and 异国风味 (exotic flavors | yìguó fēngwèi) also catch their eye.
Intrigued by the concept of 私房菜 (signature dishes | sīfáng cài), they are curious about the 创意 (creativity | chuàngyì) and 配方 (recipes | pèifāng) behind these unique offerings.
