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清光绪年间(1875年起),上海的十六铺码头闹猛(热闹)起来了,老城厢里的生意自然也就机会多多。川沙的张焕英只是那会儿随大流进城来“闯码头”的本地厨师之一,而事实上,本帮菜最原始的调子就是张焕英和与她同一时代的上海乡下厨师们共同奠定的。李华春就是清朝末年至民国初年三林塘最著名的民间厨师。住在三林塘镇上的他已经不用亲自种田了,因为有一手好厨艺,光是四乡八集地到处帮厨,
Qing Emperor Guangxu years (from 1875 onwards), Shanghai Shiliupu pier downtown fierce (lively) up, the old city of the box business will naturally have a lot of opportunities. Zhang Huan-ying in Chuansha was just one of the local chefs who went into the city with the influx of people. In fact, Zhang Huan-ying and the Shanghai chefs in the same era Jointly laid Li Huachun is the most famous folk chef at the Three Lin Tong in the late Qing Dynasty and the early Republic of China. Living in the town of Sanlin Tang he no longer have to farm himself, because of a good cooking, just around the country to help set the kitchen eight chefs,