| 论川菜的核心 |
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| 引用本文： | 卢一. 论川菜的核心[J]. 四川烹饪高等专科学校学报, 2010, 0(1): 10-10 |
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| 作者姓名： | 卢一 |
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| 作者单位： | 四川烹饪高等专科学校,四川,成都,610100 |
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| 摘 要： | 我国四大菜系都有各自的特点,而川菜的核心特征在于味。川菜的核心调味品是花椒、郫县豆瓣和泡辣椒,必须把握这个核心,才能加快川菜的发展。
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| 关 键 词： | 川菜 核心 特征 |
On the Core of Sichuan Cuisine |
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| LU Yi. On the Core of Sichuan Cuisine[J]. , 2010, 0(1): 10-10 |
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| Authors: | LU Yi |
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| Affiliation: | LU Yi(Sichuan Higher Institute of Cuisine,Chengdu 610100,Sichuan,China) |
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| Abstract: | The four Chinese cuisine families have their own features,and Sichuan cuisine is mainly characteristic of its flavor.The main ingredients of Sichuan cuisine are Sichuan pepper,pixian bean paste and pickled pepper.To speed up the development of Sichuan cuisine,we must grasp the core of Sichuan cuisine. |
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| Keywords: | Sichuan cuisine core characteristic |
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