LIST.XML

<?xml version="1.0" encoding="gb2312"?>
<?xml-stylesheet type="text/css" href="list.css"?>
<!--本學期教材列表-->
<menu>
<dish>
<name>清蒸鱸魚</name>
<seasoning>原料
<seas>鱸魚</seas>
<seas>蔥絲</seas>
<seas>姜絲</seas>
<seas>鹽</seas>
<seas>蒸魚豉油</seas>
</seasoning>
<method>
<img1/>
做法：1.鱸魚洗干凈后加紹酒、少許鹽、蔥絲、姜絲腌制15分鐘，隨后再沖洗干凈，去去腥味；2.將鱸魚從尾部切開成蝴蝶狀，再從背部切一刀鋪在盤子里，并在魚身下鋪上蔥姜絲，開水上鍋蒸5-6分鐘關火燜2分鐘.將盤子里的湯汁倒掉，澆上蒸魚豉油，撒上蔥絲，最后澆上熱油就好啦.雖然切的不是很好，但是能縮短蒸魚的時間，散熱均勻，魚肉不會老。</method>
</dish>

<dish>
<name>培根金針菇卷</name>
<seasoning>原料
<seas>金針菇</seas>
<seas>培根</seas>
<seas>香蔥</seas>
<seas>泰式甜辣醬</seas>
</seasoning>
<method>
<img2/>
做法：將培根把洗干凈的金針菇，香蔥段卷起來，有牙簽固定，擺在刷過油的烤盤上;烤箱預熱200°，將做好的培根卷入烤箱烤15分鐘，中間翻1、2次.烤好取出擺盤，隨甜辣醬一起上桌，蘸醬,非常好吃。</method>
</dish>

<dish>
<name>涼拌絲腐竹</name>
<seasoning>原料
<seas>絲腐竹</seas>
<seas>黃瓜</seas>
<seas>蒜末</seas>
<seas>鹽</seas>
<seas>醋</seas>
<seas>香油</seas>
<seas>雞精</seas>
<seas>蔥絲</seas>
</seasoning>
<method>
<img3/>
做法：絲腐竹用熱水泡開后過涼水，控干水備用；黃瓜切絲，將所有的材料混合拌均就好。絲腐竹是豆制品，味道和腐竹有些類似，只是做法更簡單,也挺好吃的。</method>
</dish>
</menu>

LIST.CSS

menu {
display: block;
font-family: "宋體";
font-size: 11pt;
}
dish {
display: block;
font-family: "宋體";
font-size: 11pt;
line-height: 1.2em;
border: thin dotted #666600;
width: 500px;
margin: 20px;
padding: 20px;
}
name {
display: block;
font-family: "宋體";
font-size: 12pt;
text-align: center;
font-weight: bolder;
}
seasoning{
display: block;
font-family: "宋體";
font-size: 11pt;
}
seas {
display: list-item;
font-family: "宋體";
font-size: 11pt;
list-style-position: inside;
list-style-type: circle;
color: #009966;
}
method{
display:block;
height: 220px;
width: 460px;
margin: 5px;
padding: 5px;
text-align: justify;
text-justify:inter-ideograph;
}
img1{
display:block;
height: 200px;
width: 240px;
background-image: url(pic/246708f04d49e0bfa40f52b5.jpg);
float: right;
}
img2{
display:block;
height: 180px;
width: 220px;
background-image: url(pic/6457ecdde95713245982ddfd.jpg);
float: right;
}
img3{
display:block;
height: 180px;
width: 220px;
background-image: url(pic/4765e813f6fe70906438db62.jpg);
float: right;
}

效果演示如下:

XML:CSS基礎之五