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近年来,秦川大地出现了一种奇特的现象:无 论在西安古城,还是郊区六县;无论在大街小巷, 还是公路车站,川菜馆比比皆是。川味浓了,秦味 淡了。与之情形相近的还有我们陕西美术界,经 过几年的“战火洗礼”,秦味淡了,怪味浓了。这种 怪味不威不甜,不辣也不酸,难怪许多热心的观众 观看完展览后,感到茫然,感到失望……。对此不 能不引起我们的深思。 当今社会是竞争的社会,参与竞争者必须具 备应有的实力,这个实力还包括能认识到自己的 优势,能充分发挥自己的优势。川菜现象正是充 分发挥了麻辣这一优点而走向全国。川味在秦地 生根开花,是因为秦人口味彻底变了?非也,是秦 人的牛羊肉泡过时了?非也;是秦地缺乏有能耐 的厨师?非也。我以为是我们秦人对秦味的理解 还有待于深化。
In recent years, Qinchuan earth appeared a peculiar phenomenon: no matter in the ancient city of Xi’an, or the suburbs of the six counties; both in the streets, or the road station, Sichuan restaurants everywhere. Sichuan thick, Qin taste light. Similar with the situation there is our Shaanxi art world, after several years of “war baptism,” Qin taste light, strange smell thick. This strange smell is not sweat, not spicy nor acid, no wonder many enthusiastic audience watching the exhibition, feel dazed and disappointed ... .... This can not but cause us to think deeply. Today’s society is a competitive society, participating competitors must have the necessary strength, this strength also includes to recognize their own advantages, give full play to their strengths. Sichuan phenomenon is to give full play to the advantages of spicy to the country. Sichuan flavor rooted in the Qin flowering, Qin people completely changed because of the taste? Not also, is the Qin people’s beef and mutton out of date? Non-also; Qin is the lack of capable chef? I think it is our Qin people’s understanding of the taste needs to be deepened.