"For instance, Buddhist cuisine identified the five flavors as milk, cream, raw butter, boiled butter and the rich liquor skimmed from boiled butter, while for Beijing chefs the five flavors are the condiments salt, vinegar, syrup, spring onions with ginger, and rice cooking wine."
「例如，佛家以乳味、酪味、生酥味、熟酥味、醍醐味為五味；… … 北京廚師以鹹鹽、食醋、飴蜜、蔥薑、料酒五種調味料為五味。」