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川菜正以其清鲜醇浓且多变的味型迅速风行于全国各地。食客的需求是影响川菜发展的重要因素,川菜想要更上一层楼,须满足食客“少油、少盐、口味清鲜”的需求,通过川菜改良,将其引入健康创新之流,打造出新鲜刺激的新川昧。
Sichuan is its fresh and rich alcohol concentration quickly changing in all parts of the country. The demand of diners is an important factor affecting the development of Sichuan cuisine. Sichuan wants to go to the next level and must meet the needs of diners “less oil, less salt and fresh taste” and introduce them into the stream of healthy innovation through the improvement of Sichuan cuisine , To create a new stimulation of the new Sichuan ignorant.