央视纪录片《舌尖上的中国》通过挖掘和展示全国各地的美食,触发了各路“吃货”对各地美食的馋欲,展示了我国地域广阔、物产丰富和各地人们在食物利用上的聪明才智。你看那“一团酥油炸出的松茸片片金黄,大段的莲藕炖排骨熬汤透着浓浓暖意,细密又筋道的兰州拉面清亮爽口,肉夹馍里鲜美的腊汁肉肥瘦相间,水磨年糕通体莹白透亮,这些地方美食精致诱人得简直不可思议”。中华饮食文化源远流长,烹饪与饮食,源于气候、地理 CCTV’s documentary “China on the Tongue” triggered the gluttonous appetite of various local delicacies by digging and displaying the delicacies all over the country, demonstrating our country’s vast territory, rich natural resources and the wisdom of people in food utilization Wise. You see that “a group of fried matsutake ginger slices, a large section of lotus root stewed pork ribs soup with a thick warmth, fine and gluten Lanzhou Ramen refreshing, Roujiao tasty sauce of meat Fat and white, water mill cake whole body translucent white, delicate delicacy of these local food was incredible ”. Chinese food culture goes back to ancient times, cooking and eating, from climate, geography