รบกวนช่วยแปลอันนี้ให้หน่อยค่ะ พยายามแปลด้วยตัวเองแล้ว แต่พอออกมาได้ความหมายไม่รู้เรื่องเลยค่ะ
ช่วยทีนะคะ ขอบคุณมากๆเลยค่า
Dry sausage, called Saucisson in French, is very much loved by the French. It is a very rustic French gastronomic gem produced traditionally from high-quality meat.
The first piece of advice we could give you when it comes to this outstanding French food product is to flee the industrial saucisson sold in Parisian and French supermarkets and to head to the nearest market, often taking place at week-ends in the French capital.
Some sausage makers use pork and cow meat stirred into each other with Provence herbs added to the blend. Almost every region in the South and East of France produces its very own saucisson, each of these gastronomic French products having particular culinary benefits. Some French dry sausages are made using vegetables or fruits too, added to the meat in the casing. Dry fruit can also be used such as nuts, pistachios, figs, olives, as well as alcohol (various French wines, Génépi spirit) or even cheese like Beaufort.
The saucisson is awesome when cut in slices and eaten with a Baguette bread (even better if you toast the French stick just before).
ใครเก่งภาษาอังกฤษหรือแปลออก รบกวนทีค่ะ
ช่วยทีนะคะ ขอบคุณมากๆเลยค่า
Dry sausage, called Saucisson in French, is very much loved by the French. It is a very rustic French gastronomic gem produced traditionally from high-quality meat.
The first piece of advice we could give you when it comes to this outstanding French food product is to flee the industrial saucisson sold in Parisian and French supermarkets and to head to the nearest market, often taking place at week-ends in the French capital.
Some sausage makers use pork and cow meat stirred into each other with Provence herbs added to the blend. Almost every region in the South and East of France produces its very own saucisson, each of these gastronomic French products having particular culinary benefits. Some French dry sausages are made using vegetables or fruits too, added to the meat in the casing. Dry fruit can also be used such as nuts, pistachios, figs, olives, as well as alcohol (various French wines, Génépi spirit) or even cheese like Beaufort.
The saucisson is awesome when cut in slices and eaten with a Baguette bread (even better if you toast the French stick just before).