健康、绿色、低碳,日渐成为人们饮食字典里的关键字,而传统川菜的制作里,总少不了大麻大辣的味感,这显然和现在的饮1食潮流有点背道而驰了。时尚川菜的命题也在此背景下应运而生,许多厨师也在研究时尚川菜到底该如何去做,时尚川菜的灵魂到底在哪里?有的人关注到要给食客带来更丰富的就餐体验,注意形(外观摆盘、色泽搭配)和养(营养);有的人关注到融合各大菜系的特点,给以改良创新……今天我们在天府之国的千年名山——峨眉山上找到了答案。 Health, green and low-carbon are increasingly becoming keywords in people’s dietary dictionaries. However, the traditional sichuan cuisine is made with the spiciness of cannabis. This apparently runs counter to the trend nowadays. Fashionable Sichuan proposition also came into being in this context, many chefs are also in the study of fashion Sichuan in the end how to do, the soul of fashion Sichuan in the end? Some people are concerned to give diners to bring more rich dining experience, Pay attention to the shape (the appearance of the plate, with color) and support (nutrition); some people focus on the integration of the characteristics of major cuisine, to improve the innovation ... ... Today we are in the Millennium Land of Heaven - Mount Emei to find the answer.