乡村振兴视角下宴席设计与实践研究——以庆丰宴为例  

Research on Banquet Design and Practice from the Perspective of Rural Revitalization--taking Qingfeng Banquet as an Example

作　　者：谢志军 XIE Zhijun(Guangzhou Vocational College of Engineering Technology,Guangzhou 510075,China)

机构地区：[1]广州工程技术职业学院,广东广州510075

出　　处：《现代食品》2024年第12期52-55,共4页Modern Food

摘　　要：庆丰宴以“绿色发展”“脱贫致富”为依托,充分融入乡村振兴元素进行宴会设计,整桌宴席设计为1道冷拼盘、1道汤羹、6道热菜、2道面点以及1盘时令水果盘,食材选用多样、粗料精作、味型丰富、营养均衡、设计合理,具有创新的节能型烹饪技法和市场推广价值,为餐饮行业发展与职业院校烹饪专业技能大赛的宴席设计提供理论和实践参考。The Qingfeng Banquet is based on"green development"and"poverty alleviation and wealth creation",fully integrating elements of"rural revitalization"into the banquet design.The entire banquet is designed as one cold plate,one soup,six hot dishes,two noodles,and one seasonal fruit plate.The ingredients are diverse,the coarse ingredients are finely processed,the taste is rich,and the nutrition is balanced.The design is reasonable,and it has innovative energy-saving cooking techniques and market promotion value.It provides theoretical and practical reference for the development of the catering industry and the banquet design of professional cooking skills competitions in vocational colleges.

关 键 词：乡村振兴 庆丰宴 宴席设计 

分 类 号：TS972.3[轻工技术与工程]