聂凤乔先生的《中国烹饪原料大典(上卷)》终于问世了。这对于从事烹饪行业与烹饪研究的人来说无疑是个福音。中国终于有了一本关于自己烹饪原料的内容翔实、翻检方便的工具书。这本书不应该但却恰恰是中国烹饪史上第一部有关中国烹饪原料情况的大型专科工具书。之所以说不应该,是因为中国烹饪文化不仅自身源远流长,博大精深,为世人瞩目,而且作为中 Mr. Nie Feng Qiao’s “Chinese cooking ingredients ceremony (scroll)” has finally come out. This is undoubtedly a boon to those involved in the cooking industry and cooking research. China finally has an informative and easily accessible reference book on cooking ingredients. This book should not, but it is precisely the first large-scale specialist reference book on the history of Chinese cooking in the history of Chinese cooking. The reason why we should not because the Chinese culinary culture not only its own long history, broad, for the world attention, but also as