中国烹饪是技术,是科学,同时又是艺术。关于烹饪的技术性、科学性,我们在各种烹饪和美食杂志刊物上都看到不少,现试谈一点笔者对烹饪艺术性的认识。烹饪的艺术性是烹饪和餐饮发展到一定阶段的产物,从烹饪的功能属性上讲,它不具备艺术性,在中国烹饪史的初期,它仅仅是为了人们生存,把生米做成熟饭, Chinese cooking is technology, science, and art at the same time. About the technical cooking, scientific, we have seen a lot of cooking and food magazine publications, I now talk about some of the author’s understanding of the artistic culinary. The artistry of cooking is the product of the development of cooking and foodstuffs to a certain stage. From the functional properties of cooking, it is not artistic. In the early stage of Chinese cooking history, it was only for the sake of people’s survival.