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我是一个从事烹饪技术三十四年之久的烹饪工作者。由于职业的缘故,对于烹饪方面的技术特别爱学,有关烹饪方面的资料也特别爱看,对于烹饪的发展也很关心。 1993年10月,笔者有幸目睹了第三届全国烹饪大赛个人赛“西安赛区”的比赛,现谈谈自己的体会和看法,供全国烹饪爱好者和同仁们参考和思索。 一、烹饪大赛的目的是相互交流、学习,使烹饪技术提高到更高一层。参赛的人按说都应属于各菜系、各地区的烹饪高手,又有前两次大赛的经验,水平应该是更上一层楼。笔者同广大烹饪爱好者一样,怀着殷切的希望来参观高水平的角逐。然而,现场的状况却不怎么让人满意,某种意义上倒有点令人大失所望。
I am a culinary worker who has been in cooking for over thirty-four years. Due to my professional career, I am especially interested in cooking techniques. I also have a special interest in cooking materials. I am also very concerned with the development of cooking. In October 1993, I was fortunate enough to witness the contest of “Xi’an Division” of the 3rd National Cooking Contest. I now talk about my own experiences and opinions for the reference and reflection of the national cooking enthusiasts and their colleagues. First, the purpose of cooking competition is to exchange and learn from each other, so that culinary technology to a higher level. Entries by those who are supposed to belong to the cuisine, cooking experts in all regions, there are two previous competition experience, the level should be a higher level. Like most cooking enthusiasts, I visit a high level of competition with ardent hope. However, the situation at the scene was not very satisfactory, in a sense, a bit disappointing.