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近日热播的《舌尖上的中国·第2季》再度掀起全民美食热潮。才下舌尖,又上心头的不仅仅是美味,还有面对大自然赐予怀有的敬意和感情。这部纪录片不仅诠释了中华美食文化的博大精深,更在点滴间表现出了中国人的烹调智慧。然而,从食品科学的角度看,这些流传至今的烹调方法是否蕴含着一定道理,又能否应用在日常烹调之中呢?本刊编辑部采访权威专家,带你揭秘那缱绻在味蕾之间的东方美味,教你跟着《舌尖上的中国》做美食。
Recently hit “tongue on China’s second season” once again set off a national gourmet craze. Only under the tip of the tongue, but also in my heart is not only delicious, but also in the face of nature to cherish the respect and feelings. This documentary not only illustrates the profound and profound Chinese food culture, but also displays the cooking wisdom of Chinese people. However, from the point of view of food science, is there some truth in these cooking methods that have been passed down so far and whether they can be applied in daily cooking? The editorial department of this magazine interviewed the authoritative experts to show you the secrets between the taste buds Oriental delicious, teach you to follow the “tongue on China” to make food.