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“浓油赤酱”的上海菜在其形成的一百多年时间里,以它对四方美味融会贯通之后保留的“原汁原味”吸引了八方食客。但是,随着人们饮食理念的转变,上海菜在其发展过程中也遇到了新的挑战,“油腻、太甜”似乎有与现代健康饮食观念背道而驰之嫌,太过传统的本帮菜也因此受到了市场的冷落。面对沪菜发展中的瓶颈,行业协会和主打上海菜的餐饮企业都在积极寻求走出困境的办法。北京国际饭店大上海餐厅结合时令特点,将营养与美味相结合,推出了适合夏季特点的美点佳肴。经过了上海大厨们的精心改良和创新后,朴实素雅,浓淡兼长,清醇和美的沪菜不但让人们品尝到了地道江南风格的上海名菜,同时也让绿色健康的制作理念融入了新派上海菜,给上海菜的发展注入了新的活力,让人感受到了上海菜浓浓的时代气息。
In the more than 100 years of its formation, the Shanghai cuisine of “deep-fried red sauce” has attracted the visitors of the “authenticity” retained by the four-party delicacy after its formation. However, as people’s dietary concepts change, Shanghai cuisine also encounters new challenges in its development. “Greasy, too sweet” seems to run counter to the concept of a healthy modern diet too By the market’s cold. The face of the bottleneck in the development of Shanghai cuisine, industry associations and the main Shanghai food catering companies are actively seeking ways out of the woods. Beijing International Hotel Grand Shanghai restaurant combined with seasonal features, the combination of nutrition and delicious, introduced the summer for the delicious American cuisine. After the Shanghai chefs meticulous improvement and innovation, simple and elegant, shades, pure and beautiful Shanghai cuisine not only allows people to taste the authentic Jiangnan style Shanghai dishes, but also to make the concept of green and healthy production into the new Shanghai Vegetables, to the development of Shanghai cuisine has injected new vitality, people feel the flavor of Shanghai cuisine thick atmosphere.