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当今时代,世界各国的经济文化交流比以往任何时代都来得广泛、密切和深刻,处在这样一个时代,烹饪文化无疑会发生很大的变化。传承传统、不断变革和创新已成为中国餐饮文化的主要特色。创新是一个民族进步的灵魂,也是餐饮发展的动力。中国菜品从古至今的制作发展,从来没有离开过“创新”二字,只有社会发展的进程使得菜品变化的频率快慢而已。改革开放以后,中国餐饮业又焕发了青春,封闭的大门打开了,地区性的交流增多,中外交流的频繁,厨师们纷纷走出国门,使广大厨师开了眼界,菜品制作开始取“他山之石”为我所用,并不断地丰富自己,烹饪界相互学习和借鉴之风已不断地兴盛起来。
In today’s era, the economic and cultural exchanges among various countries in the world are more extensive, profound and profound than ever before. In such an era, the culinary culture will undoubtedly undergo a great change. Inheritance of tradition, continuous change and innovation have become the main characteristics of Chinese food culture. Innovation is the soul of a nation’s progress, but also the driving force behind the development of restaurants. Chinese cuisine since ancient times, production and development, has never left the “innovation ” the word, only the process of social development makes the frequency of dishes changes only fast. After the reform and opening up, the catering industry in China rejuvenated again. The closed door was opened. Regional exchanges increased. There were frequent exchanges between Chinese and foreign countries. Chefs went abroad one after another to broaden the horizons of the chefs. The stone "for me to use, and continue to enrich themselves, the cooking industry to learn from each other and learn from the wind has been thriving.