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按菜系因地理、气候、物产、习俗、经济、交通诸多条件分,形成的不同地方风域,可筒单概述为“三大流域孕育了四大菜系”。(最早我在《中国烹饪》杂志发表过“试论中国的菜系”一文,1984年)以后在1987年成立中国烹饪协会的大会上,会长姜习同志又言正此论点。鲁菜就是中国四大菜系之一,属黄河流域以北地区的地方风味,它有着悠久的历史传统,还有着广大地区食用此菜的群众基础,有人曾说:鲁菜范围在祖
According to the geography, climate, property, customs, economy, traffic and many other conditions, the formation of different regions of the wind, can be simply outlined as “the three major watershed in the four major cuisines.” (Comrade Jiang Xi, the earliest president at the General Assembly of China Cuisine Association founded in 1987 after I published “Trying on Chinese Cuisine” in “China Cuisine” magazine in 1984, made the same remark. Shandong cuisine is one of the four major cuisines in China. It belongs to the northern region of the Yellow River. It has a long history and tradition. It also serves as a mass base for eating this dish in large areas. Someone once said: