略论吉林菜特色及形成因素  

The formation reasons of Jilin food

作　　者：唐文[1] 姜春和[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》2001年第1期31-33,共3页Journal of Jilin Commercial College

摘　　要：善制野味,讲究火侯,醇厚香浓,朴素实惠是吉林菜的风味特色。这一特色的形成,不仅和吉林省的特殊物产,特定的气候条件相关,更主要是在当地人民的饮食习惯,鲁菜和其它菜系的影响下逐渐形成的。吉林菜必须不断克服自身的缺点,才能更好地前进。The local delicacies of Jilin Food are specialized in cooking venison, striving for the heating degrees, being delicious and simple. The formation of the characteristic is associated with the natural resources, the climate in Jilin and mainly with the eating habits, and the influence of the Shandong Food and some other foods. It is the only way to develope. Jilin food and over overcome the weakness of it.

关 键 词：吉林菜 特色 形成因素 吉林 

分 类 号：TS971[轻工技术与工程]