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中国菜品工艺精湛,独步烹坛著称于世,与变化多端的制作造型工艺有密切的关系。中国烹饪经过历代烹调师的苦心钻研,新的工艺方法不断增多,新的菜肴品种不断涌现。许多烹调师在菜品制作与创新中,都善于从工艺变化的角度作为菜肴变新的突破口,通过这条道路向前探索,人们摸索出了许多规律,开拓出许多制作菜品的新风格。而菜肴主要的功能是供人食用,它与其它工艺造型有质的区别,既受时间、空间的限制,又受原材料的制约,因此,在创新时应遵循以下几条原则。
Chinese cuisine exquisite workmanship, unique cooking world known, and the ever-changing production modeling process are closely related. Chinese cooking Through successive generations of cooking division painstaking research, new methods of growing, new varieties of dishes continue to emerge. Many cooks in food production and innovation, are good at changing from a technological point of view as a breakthrough in new dishes, through this road to explore, people worked out many laws, to open up many new style of making dishes. The main function of dishes is for human consumption, it is qualitative difference with other process modeling, both by the time and space constraints, but also by the constraints of raw materials, therefore, should adhere to the following principles in innovation.