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“吃在中国,味在四川”已成为有口皆碑的美食佳话。据考究,川菜在秦末汉初就初具规模,唐宋时发展迅速,明清已富有名气,至今已成为一种影响很大的风味菜系,全国闻名,蜚声海外。正宗川菜是以四川成都、重庆两地的菜肴为代表,重视选料,讲究规格,注重色、香、昧、形,讲究调味,善于变化,其味型多达二十余种,清鲜醇浓并重以清鲜见长,以擅调麻辣著称,以麻、辣、酸、甜、咸、鲜香脍炙人口,形成川菜的独
“Eat in China, taste in Sichuan,” has become a legendary culinary story. It is elegant, Sichuan in the late Qin and early Han Dynasty began to take shape, the rapid development during the Tang and Song Dynasties, Ming and Qing Dynasties have been famous, has become a great influence of the flavor of cuisine, famous, renowned overseas. Authentic Sichuan cuisine is based in Chengdu, Chongqing, Sichuan dishes as the representative, attention to choice of materials, pay attention to specifications, pay attention to color, smell, ignorance, shape, pay attention to seasoning, good at changing its taste as many as twenty kinds of fresh alcohol Strong emphasis on both fresh and known to spicy good known to Ma, spicy, sour, sweet, salty, delicious popular, the formation of Sichuan’s independence