民国时期我国面点风味特色探究

民国时期的面点制作,从地域上看,基本形成了北、中、南三大面点风味流派,各地面点制作在吸收前代的基础上形成了明显的区域特征.与此同时,西方面点逐渐从我国大城市渗入到各地的饮食市场,出现了别样的局面.民国时期面点的发展,为新中国面点制作的壮大奠定了基础.

On Pastry Flavor in Republican Period

Three schools of pastry products had taken shape in republican period in accordance with regional division, namely, north, central and south school. There were distinctive regional features in each school due to their adaptation and improvement in making process. Meanwhile, western style pastries popular in big cities became available everywhere, which made a difference in pastry making at that time. The development of pas-try industry in republican period plays a role in the expansion of pastry industry in China.