| 蒸、炒——我国烹食文化的奇葩 |
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| 引用本文： | 邵万宽. 蒸、炒——我国烹食文化的奇葩[J]. 江苏调味副食品, 2015, 0(2): 40-44 |
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| 作者姓名： | 邵万宽 |
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| 作者单位： | 南京旅游职业学院烹饪与营养学院,江苏南京,211100 |
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| 摘 要： | 我国烹食文化异常丰富,在世界上首屈一指。在丰富繁多的各式烹调方法中,最能代表我国烹饪技术和烹食文化的当数蒸和炒。蒸和炒不仅应用广泛,全民皆爱,而且到目前为止仍然是西方许多国家从未涉及的菜肴制作法。
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| 关 键 词： | 饮食 烹调文化 蒸 炒 |
Steam and Fry: Two Influential Cooking Approaches in Chinese Cuisine Culture |
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| SHAO Wan-kuan. Steam and Fry: Two Influential Cooking Approaches in Chinese Cuisine Culture[J]. Jiangsu Condiment and Subsidiary Food, 2015, 0(2): 40-44 |
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| Authors: | SHAO Wan-kuan |
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| Affiliation: | SHAO Wan-kuan;Department of Cuisine and Nutrition,Nanjing Institute of Tourism and Hospitality; |
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