中国创新菜点的设计思路  

He design way of thinking that Chinese creative vegetables order

作　　者：唐文[1] 

机构地区：[1]吉林商业高等专科学校,吉林长春130062

出　　处：《吉林商业高等专科学校学报》2007年第1期48-50,共3页Journal of Jilin Commercial College

摘　　要：中国新菜点今后如何创新更加完善化、规范化,必须注重菜点名称、菜点原料、菜点形状、菜点口味、菜点味型等十四个方面的内容。The Chinese new vegetables order from now on how the innovation is more perfect to turn, the norm turn, must pay attention to the vegetables roll call to call, the vegetables orders the raw material, vegetables to order theshape, vegetables to order the taste, vegetables to order a contents with 14 ete of flavor.

关 键 词：菜点 菜点名称 菜点原料 菜点形状 菜点口味 菜点味型 

分 类 号：TS971[轻工技术与工程]