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川人赞一声川菜好(三声)吃,理所当然;外省人表白好(四声)吃川菜,亦会发自肺腑。美食客一旦涉足四川,无须劝,自会身不由己日日饕餮,大快朵颐乐不思归。川菜列四大菜系其二,但若论味之繁复则首屈一指。成主流者,必定源远流长。川菜发端于春秋,汉晋已具轮廓,至晚清其浓郁地方风味已然十分成熟,对黔、滇即长江中上游有着深远影响,且扬名海外。郫县扬雄(图1)所著《蜀都赋》
Sichuan people like a good Sichuan cuisine (three sound) to eat, of course; other provinces people confession (sound) eat Sichuan, will also be heartfelt. Food customers once involved in Sichuan, without persuasion, have involuntary body gluttonous every day, bliss and well-being do not think back. Sichuan cuisine out of the four major dishes of the second, but if the complexity of the argument is second to none. As a mainstream, it must have a long history. Sichuan originated in the Spring and Autumn Period, the Han and Jin have been contoured to late Qing Dynasty its rich local flavor is already very mature, Guizhou, Yunnan that the Yangtze River has a profound influence, and famous overseas. Yixian Yang Xiong (Figure 1) by “Shu Du Fu”