武汉面点小吃的地方特色  

Local Characteristics of Wuhan Pastry and Snacks

作　　者：帅业义[1] 李明晨[1] 

机构地区：[1]武汉商业服务学院烹饪与食品工程系,湖北武汉430056

出　　处：《扬州大学烹饪学报》2011年第4期27-31,共5页Cuisine Journal of Yangzhou University

摘　　要：我国在主食上形成了"南米北面"的格局。武汉受区域位置的影响,其面点小吃在选料上呈现出米面结合的特色。特殊的地理环境使武汉的饮食物产极其丰富,人们在长期的饮食生活中形成了软糯鲜香的口味审美特征。并由于武汉的饮食物产、武汉人的饮食追求以及各地的文化交融,形成了武汉面点小吃以酵面、米浆、肉糖制馅、蒸炸为主的工艺特色。It has formed long in China that the southerners feed on rice food and the northerners feed on wheaten food. Decided by its geographical position, the materials of Wuhan pastry and snacks are mainly the combination of rice and wheat powder with pork, beans and sugar. Local food is soft, glutinous, fresh and sa- vory in flavor and has formed unique features with fermented wheat powder, rice milk, fillings of meat and sugar, steaming and frying cooking techniques and so on.

关 键 词：武汉 面点小吃 饮食物产 烹饪工艺 

分 类 号：TS972.142.63[轻工技术与工程]