| 西餐调味技术对中菜烹饪的影响 |
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| 引用本文： | 余松筠.西餐调味技术对中菜烹饪的影响[J].中国调味品,2012(6):114-116. |
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| 作者姓名： | 余松筠 |
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| 作者单位： | 武汉商业服务学院,武汉,430056 |
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| 基金项目： | 武汉商业服务学院院级课题 |
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| 摘 要： | "中菜西做"是当今饮食界的流行趋势,中西烹饪相互融合、取长补短,文章着重探讨西餐及中餐调味技术的特点,并结合实例阐述西餐调味技术对中菜烹饪的影响。
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| 关 键 词： | 西餐调味技术 中菜烹饪 影响 |
Western-style season method impact on Chinese cuisine |
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| YU Song-yun.Western-style season method impact on Chinese cuisine[J].China Condiment,2012(6):114-116. |
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| Authors: | YU Song-yun |
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| Affiliation: | YU Song-yun(Wuhan Commercial Service College,Wuhan 430056,China) |
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| Abstract: | Cook Chinese food with the Western-style is very popular in the world,Chinese and Western cuisine inosculate,learn from each other.This article focus on the characteristics of the Chinese and Western cuisine,and analysis the Western-style season method impact on Chinese cuisine. |
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| Keywords: | Western-style season method Chinese cuisine impact |
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