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浙南大地,瓯菜文化源远流长。《史记货殖传》有记:“楚越之地,饭稻羹鱼,果蔬赢蛤……”又有《博物志》言:“东南之人,食水产鱼蚌螺蛤以为珍味,不觉其腥。”春秋更替,以鱼类为主的食俗在历代百姓的生活中得以不断创新与丰富,形成可圈可点的菜系,赋予了更多的文化内涵。到了上世纪80年代,温州餐饮界的名厨们,终于给“瓯菜”量身定制,突出“选料讲究,烹饪独到,注重本味,制作精细”之四大特点。自此,三丝敲鱼、锦绣鱼丝、芙蓉蝤蛑、桔络鱼脑、蒜子鱼皮、爆墨鱼花等特色菜开始真正声名远播。
South of the earth, Ou culture has a long history. “Records of the Historian” there is a note: “Chu land, rice, rice, fruits and vegetables to win clam ...... ” There are “natural history” words: “southeast of people, Unconsciously fishy. ”Spring and Autumn, the fish-based food customs in the ancient people’s lives to be constantly innovative and rich, forming a remarkable cuisine, given more cultural connotation. By the 1980s, the chefs in Wenzhou’s dining industry finally made their designs tailored to highlight the four major characteristics of “selection of ingredients, unique cooking, paying attention to the taste and making fine”. Since then, three-wire tap fish, Fairview fish wire, Hibiscus marshmallow, orange fish brain, garlic skin, such as specialties such as cuttlefish really become famous.