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川菜之所以能做到声名远播,一个很重要的原因在于,它有着诸多的鲜明个性,而其中最主要的一点,又表现在川菜的味型多样、变化精妙方面。百菜百味:川菜的味型与新潮味最早对菜肴味型进行划分,这算是川菜对中国烹饪的一大贡献吧。我们的前辈川菜从业者,把众味纷呈——百菜百味的菜肴梳理成了一个系统的川菜调味理论体系,并由此展示出了川菜调味之精微玄妙和博大精深。
One of the most important reasons why Sichuan can make itself famous is that it has many distinctive personalities. The most important point is that it is characterized by its varied flavors and subtle changes. A hundred dishes: the taste and flavor of Sichuan cuisine The earliest taste of cuisine to be divided, this is Sichuan cuisine for a major contribution to the Chinese bar. Our predecessors Sichuan cuisine practitioners, combing all kinds of dishes - a hundred dishes taste dishes into a system of Sichuan cuisine theory system of flavoring, and thus demonstrate the subtle mysterious Sichuan cuisine and profound.