一、民间菜的界定民间菜即广大城乡居民祖祖辈辈日常制作和食用的菜肴,遍布东西南北,各有不同的地方风情、民族风情和家庭风情。这是中国菜的根源与基础,产生于民间,流传于民间,数量很大,档次偏低,多由主妇操持,养育着中华民族。民间菜又分为两个大类:一类是四季三餐必备的家常菜,以素为主,荤腥搭配,洁净精细,统筹兼顾,以经济实惠、补益养生见长;另一类是逢年过节 First, the definition of folk cuisine Folk cuisine that is the majority of urban and rural residents ancestors daily production and consumption of dishes, all over the east, south, north and south, each with different local customs, ethnic customs and family style. This is the root and foundation of Chinese cuisine, produced in the private sector, spread in the folk, a large number of low grade, dominated by the housewife, raising the Chinese nation. Folk food is divided into two categories: one is the necessary home cooking dishes for four seasons, mainly vegetarian, Hunxing match, clean and fine, take into consideration, with affordable, health benefits known; the other is the best year Holiday