食物,是人们日常生活中不可缺少的一部分,其在人们的饮食中占据着十分重要的地位。然而,就这种食物而言,其具体又可以分为即食食物和烹饪食物,这两种类型之间无论是在口感、食用方式,还是在整个制造工艺上都存在着很大的差异,但是我们在这种差异之中实际上又可以找出其共同点,即营养化和科学化。事实上,就烹饪这一特殊的工艺方式而言,其在对食物进行加工的实际过程中,需要严格地秉承科学化和营养化这一原则,综合的将各种可影响因素考虑进来。因此,为了将这种原则以一种更为清晰、明了的方式为广大读者呈现出来,本文将紧紧围绕着中式烹饪的科学化及营养化这一主题,从其存在的问题以及提高路径进行论述。 Food, is an indispensable part of people’s daily life, which occupies a very important position in people’s diet. However, in terms of such foods, they can be divided into ready-to-eat foods and cooked foods. There is a great difference between the two types in terms of taste, eating habits and the entire manufacturing process. However, In fact, we can find out the similarities between these differences, that is, nourishment and scientification. In fact, the cooking process is a special process, the actual process of food processing, the need to strictly adhere to the principle of science and nutrition, a comprehensive consideration of various influential factors. Therefore, in order to present this principle to readers in a clearer and clearer way, this essay will closely focus on the scientific and eutrophication theme of Chinese cooking, from its existing problems and ways to improve it Discussion.