早已超越果腹阶段进入到审美境界的中国美食,究竟美在何处呢?人们常用“色、香、味”三字来说明中国饮食之美,再加一个“形”字,就可以称得上“俱全”了。其实,这只说对了一半,“触、器、处、友”,则是更高精神层次上的“食文化”。 触:即口感。比如“脆生生的”、“滑溜溜的”。对煮得恰到好处的面条,武汉人称为“吃到嘴里有精神”,这就是口感方面的内容。器:即器皿。指的是杯、盘、 The beauty of the Chinese cuisine, which has long gone beyond the periclinial stage and entered into the aesthetic realm, is often described by the words “color, smell and taste.” Adding the word “shape” Tasteless “. Actually, this is only half truth. ”Touch, device, place and friend“ is the ”food culture“ at a higher spiritual level. Touch: that taste. Such as ”crisp,“ ”slippery.“ For just cooked noodles, Wuhan people call it ”eat the spirit of the mouth", which is the taste of the content. Device: that is the vessel. Refers to the cup, plate,