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淮扬菜,系指以江苏淮安和扬州为中心的淮扬地域性菜系,与鲁菜、川菜、粤菜并称为中国传统四大菜系,素有“东南第一佳味,天下之至美”之美誉。淮扬菜菜品形态精致,追求本味、清鲜平和;烹饪上善用火候,讲究火功,擅长炖、焖、煨、焐、蒸、烧、炒;食材选料朴实易取但注重鲜活,多以江湖河鲜为主。由于淮扬菜选料严谨,因材施艺,制作精细,不仅妙契众口,同时也具有一定的养生功效。从本期起,本刊将连续推出淮扬名菜中的一些经典养生菜肴,以飨读者。
Huaiyang, refers to the Huaiyang and Jiangsu as the center of Huaiyang regional cuisine, and Shandong, Sichuan, Cantonese and known as the four traditional Chinese cuisine, known as “the best in the southeast, the best in the world ”Reputation. Huaiyang dishes exquisite style, the pursuit of the taste, fresh and peaceful; cooking on the use of heat, pay attention to fire work, good at stewing, stewing, simmering, steamed, burning, fried; , Mostly rivers and lakes fresh main. Due to the rigorous selection of Huaiyang materials, due to the material Shi Yi, making fine, not only Mile dedication, but also has some health benefits. Starting from this issue, we will continue to introduce some classic health dishes from Huai Yang’s famous dishes to readers.