中国烹饪源远流长,与法国、土耳奇烹饪齐名,都是世界级的烹饪风味体系.50万年前,北京的“山顶洞人” 告别茹毛饮血,学会用火熟食,大块吃着烤肉……这是现代考古学家、第四纪地质学家贾兰坡,在本世纪中叶的描绘.此后,经历了石烹、铜烹、铁烹的漫长发展历程,确定了中国烹饪丰富多 Chinese cooking goes back to ancient times and is synonymous with French and Turkish cooking, all of which are world-class culinary styles. Fifty thousand years ago, the “Top Cave People” in Beijing bid farewell to the fact that they had eaten raw meat and cooked chunks. The modern archaeologist, Quaternary geologist Jalan Sangpra, portrayed it in the middle of this century, and since then has gone through a long history of stone cooking, copper cooking and iron cooking, confirming the richness of Chinese cooking