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川人说川菜,总带着无与伦比的乡情。不夸张地说,随便一个当地居民都是美食家。豆腐要吃西土霸王,黄辣丁要新津的,苦笋要长宁的,就连辣椒也按用途分二荆条、小米辣、子弹头、泡椒等。“任何一个菜品只要抓住了它的魂,口味就一定有保证。”作为青岛老牌川菜馆代表之一的蜀香苑掌门人——王总的言谈总是很巴适。上世纪80年代在某国企任职,90年代初毅然下海做起了商贸生意,期间转战深圳、上海、北京、青岛。用他自己的话说,那个年代比现在挣钱容易,只要勤勉用心点就能成功。
Sichuan people say Sichuan cuisine, with a total unparalleled nostalgia. It is no exaggeration to say that just a local resident is a gourmet. Tofu to eat West overlord, yellow spicy Ding Xin Jin, bamboo shoots to Changning, and even pepper is also divided by two Vitex, millet spicy, bullet, Pickle and so on. “As long as any of the dishes seize its soul, the taste must be guaranteed. ” As one of the representatives of Sichuan veteran Sichuan Restaurant Shu Xiang Court - Wang always talk very Pakistani fit. 80s of last century in a state-owned enterprises in the early 90s resolutely started the commercial business, fought in Shenzhen, Shanghai, Beijing, Qingdao. In his own words, that era makes money easier than it does now, and as long as you work hard, you can succeed.