有感《扬州蛋炒饭工艺标准化研究》

扬州蛋炒饭的工艺标准化研究为生产提供了科学的定量参考依据 ,使烹饪行业的食品生产实现规范化和工业化及中式快餐的连锁规模经营成为可能 ,改变了“艺术和科学不相容、不相通、绝对对立”的观念 ;它标志着中国烹饪事业在科学化、现代化的道路上又向前迈进了一步

My Thoughts on《A Study on the Technological Standardization of Yangzhou Fried Rice with Eggs》

The study on the technological standardization of Yangzhou Fried Rice with eggs provides scientific quantitative reference basis for production, makes possible the realization of standardization and industrialization of food production in cuisine trade and the chain-scaled management of Chinese fast food. As a result, it has changed the idea of "no toleration, no communication and absolute opposition to each other between art and science". It marks that China's culinary cause has stepped forward on the road of science and modernization.