论文部分内容阅读
彭铭泉生于1933年,四川省重庆市人,1954年毕业于北京化工学院。自1980年开始从事中国药膳研究工作,并在四川成都创办了中国第一家药膳餐厅——同仁堂,深受中外顾客赞赏。为了药膳事业的发展,还在成都开办了皇家御膳宫,在香港创办第一家药膳餐厅——一洲药膳,并且在深圳、广州、海口等地办药膳餐厅。彭氏药膳注重中药材的科学炮制,使其中有效成份有机地溶于汤水里,辅助优质食物,最大限度地发挥了药膳的美食特征和强身健体之功效,尤其创造性地运用了海鲜,使中国药膳更加丰富、完善。彭氏药膳应随人们生活水平的提高,在中医药理论的指导下,科学地运用传统调味方式和精心的烹调,并竭力避免使用色素及其它化工制品,使菜品在保持色、香、味、型的基础上成为真正的“绿色食品”。
Peng Mingquan was born in 1933 in Chongqing, Sichuan Province, graduated from Beijing Institute of Chemical Technology in 1954. Since 1980, he has been engaged in the research of Chinese medicated diet and founded Tong Ren Tang, the first Chinese medicated restaurant in Chengdu, Sichuan Province, which is praised by Chinese and foreign customers. In order to promote the development of medicinal products, the Royal Imperial Palace was opened in Chengdu, the first medicinal restaurant in Hong Kong was established, and a pharmacy restaurant was set up in Shenzhen, Guangzhou and Haikou. Peng’s diet focuses on the scientific processing of Chinese herbal medicines so that the active ingredients therein can be dissolved organically in soup, assisting high-quality foods and maximizing the medicinal characteristics and physical fitness of the medicated food. In particular, the creative use of seafood makes China Diet more abundant, perfect. Peng’s medicated diet should be with the improvement of people’s living standards, under the guidance of traditional Chinese medicine theory, the scientific use of traditional flavoring methods and careful cooking, and strive to avoid the use of pigments and other chemical products so that dishes in maintaining color, smell, Based on the type become a real “green food ”.