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编辑部: 1997年第1期《中国烹饪研究》已收到,谢谢！在这一期刊物中,登载的13篇文章中就有两篇是劝人吃肥猪肉的,这倒引起了我的兴趣,从而比较认真地阅读了这两篇文章。其实关于肥猪肉（或高脂肪膳食）对人体健康有益还是有害的讨论,在其它报刊上早已有了,但那些文章不如贵刊权威,因为贵刊1997年第1期P.36《烹调对猪肉中脂肪、脂肪酸的影响》一文是以科学实验的结论出现的,故此不是泛泛之谈。鉴于《中国烹饪研究》在当代中国烹饪学术界已有相当大的影响,所以敝以为有讨论的必要。
Editorial Department: 1997 No. 1 “Chinese cooking research” has been received, thank you! In this issue, two articles out of the 13 published articles urged people to eat pork, which attracted my interest and read both articles. In fact, the discussion on the beneficial and harmful effects of fat pork (or high-fat diet) on human health has been made in other newspapers and periodicals but the articles are not as authoritative as yours because you published No. 1, 1997, P.36, “Cooking pork The impact of fat, fatty acids, ”a text is based on the conclusion of scientific experiments, it is not a general discussion. In view of the considerable influence that “Chinese cooking research” has on contemporary Chinese cooking academia, I think it is necessary to discuss it.