Trois Gourmands 3G_法國菜_前菜照片_菜式照片_相片MENU_胡志明市第二郡
www.3gourmandsaigon.com
地址:39 Tran Ngoc Dien, Dist.2, HCMC
電話:+84-8-3744-4585
傳真:+84-8-3519-4513
營業時間:11:30~14:00、18:00~24:00,每週一公休
www.3gourmandsaigon.com
地址:39 Tran Ngoc Dien, Dist.2, HCMC
電話:+84-8-3744-4585
傳真:+84-8-3519-4513
營業時間:11:30~14:00、18:00~24:00,每週一公休
上一頁下一頁
前菜_Truffle Scrambled eggs_松露炒蛋
前菜_Foie gras 鵝_ (不在MENU上)
前菜_Goose Liver Spring Roll_鵝肝春捲
前菜_Lobster Facon Barigoule with Artichokes_龍蝦與朝鮮薊
前菜_Scallops Mashed Potatoes Truffle_干貝與松露馬鈴薯泥
前菜_Veal tartare with raw oysters and Olive Oil_牛肉韃靼佐橄欖油牡蠣
前菜_Burgundy Snails in Garlic and Parsley Butter_奶油焗烤大蒜巴西里蝸牛
前菜_Crab Tartare_蟹肉韃靼
前菜_Fish Soup from French Riviera_法國里維埃拉魚湯
上一頁下一頁
QCD exhibits two main properties:
Color confinement. This is a consequence of the constant force between two color charges as they are separated: In order to increase the separation between two quarks within a hadron, ever-increasing amounts of energy are required. Eventually, this energy becomes so great as to spontaneously produce a quark–antiquark pair, turning the initial hadron into a pair of hadrons instead of producing an isolated color charge. Although analytically unproven, color confinement is well established from lattice QCD calculations and decades of experiments.[1]
Asymptotic freedom, a steady reduction in the strength of interactions between quarks and gluons as the energy scale of those interactions increases (and the corresponding length scale decreases). The asymptotic freedom of QCD was discovered in 1973 by David Gross and Frank Wilczek,[2] and independently by David Politzer in the same year.[3] For this work, all three shared the 2004 Nobel Prize in Physics.[4]