渝菜饮食风味体系构成刍议  

Shallow Analysis on the Constitution of Chongqing Food Flavor System

作　　者：周勤怡 Zhou Qin-yi(Collaborative Innovation Center of Food Study,Chongqing Business Vocational College,Chongqing,401331)

机构地区：[1]重庆商务职业学院食学研究协同创新中心

出　　处：《南宁职业技术学院学报》2019年第4期10-13,共4页Journal of Nanning College for Vocational Technology

基　　金：重庆市教育委员会人文社科项目“‘长江经济带’国家战略背景下重庆美食之都可持续发展研究”（17SKG293）

摘　　要：渝菜是重庆菜的简称,即旧称的渝派川菜,具体是指以重庆为中心的整个川东及三峡地区的饮食。渝菜是继北京、天津、海南之后的第四个随行政区划调整而打造的本帮菜系。渝菜饮食由传统家常风味、市肆酒楼风味、公馆筵席风味、乡村田席风味、江湖河鲜风味、重庆江湖菜风味、重庆火锅风味、重庆面食风味、重庆小吃风味、重庆烧烤风味、重庆都市风味、重庆民族风味菜等十二大风味体系构成。Chongqing cuisine is short for Chongqing's cuisine system which was called Sichuan flavor cuisine with Chongqing style.Specifically,it refers to the diet of east Sichuan and Three Gorges centered on Chongqing.As the fourth regional cuisine system created by the adjustment of administrative region after Beijing,Tianjin and Hainan,Chongqing cuisine is composed of 12 flavor system such as traditional home cooking favor,restaurant flavor,mansion banquet flavor,countryside feast flavor,Jianghu freshwater fish flavor,Chongqing Jianghu cuisine flavor,Chongqing hotpot flavor,Chongqing cooked wheaten food flavor,Chongqing snack flavor,Chongqing barbecue flavor,Chongqing urban flavor and Chongqing ethnic flavor.

关 键 词：渝菜 饮食 风味 

分 类 号：TS971[轻工技术与工程]