摘要
国菜肴烹饪技术是流传几千年的瑰宝，中华美食的一绝。中国传统菜肴讲究“色、香、味、形、质、营、器”七大特点，闻名中外，是具有传统特色的食品。中式传统菜肴与西式菜肴各具特色，在主料、配料、调味以及烹饪方法上有很大差异。中式菜肴的烹饪技术种类繁多，蒸、炸、烩、烧、烤、煎、爆、熏、滚、煲、炖等，各有其特点。
The greatest characteristic of traditional cooked food of Chinese style is complicated and changeable, every dish is matched by the main material, batching, meat and vegetables. In addition, cook＇s consummate cooking skill and wonderful flavouring, seem to fluctuate infinitely .This increase the difficult intensity produced in China＇s traditional cooked food industrialization at the same time.
出处
《中国食品工业》
2006年第10期34-36,共3页
China Food Industry
