中式烹饪风味流派的分析与研究  

Analysis and Research of Chinese Style Schools

作　　者：宋玉祥[1] SONG Yuxiang(Yancheng Normal College,Yancheng 224000,China)

机构地区：[1]盐城师范学院,江苏盐城224000

出　　处：《现代食品》2020年第21期56-58,72,共4页Modern Food

摘　　要：中国,地域辽阔、民族众多。由于地理、气候、物质、经济、文化、信仰以及烹调技术的差异,不同地区的中式菜肴的风味差别很大,形成了众多的风味流派。中菜流派有以山东菜、北京菜、江苏菜等为代表的多种地方风味。China has a vast territory and numerous nationalities.Due to the differences of geography,climate,material,economy,culture,belief and cooking technology,Chinese cuisine has great differences in flavor,forming numerous flavor schools.Among the schools of Chinese cuisine,there are several local flavors represented by Shandong cuisine,Beijing cuisine and Jiangsu cuisine.

关 键 词：中式烹饪 风味流派 分析 

分 类 号：TS971[轻工技术与工程]