饮食业兴旺发达,美味佳肴丰富多彩,然而,“吃什么?”“怎么吃?”仍是广大烹饪工作者关注的问题。其中菜肴创新,层出不穷,但仍需继续努力。笔者认为,在继承和挖掘传统的基础上,要大胆实践,敢于创新。具体为: ——博采原料。野菜类、花卉类、菌类、海藻类、基因蔬菜类、人造食品类、人工驯化动物类、昆虫类等等,要大 However, “what to eat?” “How to eat?” Is still the concern of the majority of cooking workers. One of the dishes innovation, after another, but still need to continue their efforts. The author believes that on the basis of inheriting and mining the tradition, we should boldly practice and dare to innovate. Specifically: - Borrowing raw materials. Wild plants, flowers, fungi, seaweeds, genetics vegetables, artificial foods, artificial domesticated animals, insects, etc., to be large