头顶

But you can never see the distant landscape. Without any wide open space in sight, the only change we can notice in these courtyards is the alternation of seasons. And the only open sight is that piece of blue sky above our heads.

但是你却看不到远处的风景：眼前没有任何开阔的空间，大自然在庭院中的反映仅仅是季节的变化，这里惟一的开阔处就是头顶的青天。

The occipital bone is very prominent. The head is surmounted by a topknot of long silky hair.

后枕骨非常突出，头顶的&头发&是丝状的、长长的毛发。

An jetplane flew overhead.

一架喷射机从头顶飞过。

An overhead rack of hot metal halide lamps pumps out 15 hours of tropical sun per day.

头顶上一架炙热的金属卤素灯每天鼓荡出15个小时的热带阳光。

An overhead rack of hot metal halide lamps pumps out 15 hours of tropical sun per day.

头顶上有一架炙热的金属卤素灯，每天鼓荡出15个小时的热带阳光。

I did ask another banker, a man who seemed at the time to be a dyed-in-the-wool Morgan Man."I have a rule," he explained.

越过她的头顶，我瞥见一个过去令我做噩梦的男人的脸，奇怪的是，这张脸几乎没有变化。

Presumably the same Ijima's Leaf Warbler judging by the distribution of yellow on the underparts, but the crown detail is not apparent here.

从腹下的黄色部分看起来，可能和前2张是同一只艾吉柳莺，但头顶的细节在这里看不到。

The Afghan Hound should be shown in its natural state; the coat is not clipped or trimmed; the head is surmounted with a topknot of long, silky hair - that is also an outstanding characteristic of the Afghan Hound.

阿富汗猎犬是以自然形态出现，被毛不需要修剪或修整；在头顶上有长而呈丝状的&头发&，这也是阿富汗猎犬的显著特点。

Germany is the art of its variety, this will fundamentally a low-long-chef for the survival of their gold content of the market, the deepest feelings of their own kitchen-or the situation, with the same technology market was the lack of comparison to other cuisine The harmonization of norms of the market dynamic, first paid no attention to "the world such as small cooked fresh," it simply the word, creating the revitalization of Brand-kitchen-come first-served awakening chef de cuisine, not only upgrade skills, and spiritual needs of kitchen Germany, it is imperative that with the market screening, to be based from the start with, this matter is as essential to their kitchen to kitchen to self-cultivation, and the real chef who not only language but also to be used carefully Their situation to complete any of the beautiful dishes described, in recent years, talking about the catering industry within and outside the culture more and more, has also set up a wide range of research will be like, as an academic study, this, I think that deep Wei, Yi Utah 30 years ago, I followed as the father of one party chefs, chef at the outskirts of Chengdu Huayang a farm, his father Chef when I start, as was the object of that time, his father often As Niuguisheshen to criticized and denounced, is one of incrimination has been a well-known Zou Zipai private kitchen, and criticized and denounced Renru to accept the end of hope can be better comment to the rebels to their cooking, At that time my father often Fuzhao head repeatedly told, will do what is the other line cooks dry, but each time his father Renru for rebels who cook up the dishes are all highlights, Silk Bugou This Daorang adult years I shall understand that this may be the chef de bar, it is Yidebaoyuan Then, I really want to shake off family skills, dry point level, but overall I also can not cook to Wang Qing, the more its people despise and Bufen, who cooks for the next Jiu Liu said the people they do not know, the next Jiuliu What is not in all cooks, and why the system's contribution to cuisine, but also the people can not afford to do SUI I have suffered, Huang deep sense of business after I had promised a wish, I should not only serve the kitchen line, but also for the kitchen to the development and feel proud and elated, such as cooking guide me on it and make contribution to the cause of their fathers Hard work, in addition to the cause of prosperity Yan Wei, also comfort for the kitchen to numerous grievances life predecessors, that engage in this kind of a warning to clear the kitchen to cook things are by no means purely Shaocai Cook, but the real sentiment of the blending of life Wuwei is required for each entry-chef of a scholarship.

其艺其德可谓五花八门了，这样也就从根本上隆低了川厨们赖以生存的市场含金量了，感受最深的还是川厨们自身的处境，与之相同场竟技的其它菜系比较缺少了统一规范的市场活力，先不讲&天下事如烹小鲜&，那只是纯粹的一句话，打造川厨品牌形象振兴厨艺先得觉醒厨德，既提升技艺，更需要修行厨德，这是当务之急，有了市场的筛选，更需从基础说起了，这就是做为事厨者们必不可少的厨行修行了，而真正的厨者不是只用语言而是更要用心用情去完成自己任何一次美丽的菜品描述的，近年来，行业内外谈论饮食文化的越来越多了，还成立了各式各样的研究会之类，当作一门学问研究了，对此，我深以为慰，犹忆三十年前，我尾随作为一方名厨的父亲，就厨於成都华阳郊外的一家农场工作，父亲主厨我当下手，作为被那个年代改造的对象，父亲经常被当作牛鬼蛇神来批斗，其罪之一就是曾为某知名走资派做过私人厨事，而批斗完了还要忍辱接受可以被改造希望较好的评论，去给造反派们做饭，那时父亲经常抚著我的头顶一再叮嘱，干什麼都行，就是别乾厨师这一行，然而，每次父亲忍辱为其造反派们烹调出来的菜肴却都是可圈可点，丝丝不苟，这倒让我成年后多年都不得明白，这或许就是厨德吧，是以德报怨吧？再后来，我也的确想摆脱家传技艺，干点别的，可是，我总也忘情不了厨行，更为其被人鄙视而不忿，那些称厨师为下九流的人他们其实并不知道，下九流中什麼都有就是没有厨师，而为什麼制出美食贡献的人，却总也被人睢不起呢？我有身受，深感惶感，从业后我曾许了个心愿，我不仅要服务於厨行，更要为厨行的发展而扬眉吐气，如引导我走上为之烹饪事业贡献力量的父辈们努力工作，除了为事业的兴旺发达欣尉之外，还要告慰无数为厨行委屈终生的前辈们，搞明白了这样的一个忠告，才能清楚厨行的事厨者决非只是单纯的烧菜煮饭，而是真正感悟人生五味的调合才是每个川厨入门必修的一门学问。

In those days, my parents had big hair, wore bell-bottoms and bright, flowered-print shirts with huge collars.

在那些日子里，我的双亲头顶爆炸头，身穿亮闪闪的喇叭裤，有巨大领口的花衬衫。

But we don't care about Battlegrounds.

但我们并不在乎沙场中的显露。

Ah! don't mention it, the butcher's shop is a horror.

啊！不用提了。提到肉，真是糟透了。