| 徽菜概论 |
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| 引用本文： | 陈忠明. 徽菜概论[J]. 扬州大学烹饪学报, 2003, 20(4): 39-45 |
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| 作者姓名： | 陈忠明 |
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| 作者单位： | 扬州大学,旅游烹饪学院,江苏,扬州,225001 |
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| 摘 要： | 徽菜是自成一体的地方风味菜，它随着徽商的崛起、强大而逐步发展。通过对安徽名菜的品种类型、刀工成形、烹调方法、滋味类型、菜肴色彩、质地口感进行量化分析与统计，得出安徽菜的总体特征。
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| 关 键 词： | 徽菜 安徽 品种类型 刀工成形 烹调方法 滋味类型 菜肴色彩 质地口感 |
An Introduction to Hui Cuisine |
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| CHEN Zhong-ming. An Introduction to Hui Cuisine[J]. Cuisine Journal of Yangzhou University, 2003, 20(4): 39-45 |
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| Authors: | CHEN Zhong-ming |
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| Abstract: | Hui cuisine, a style of dishes with typical local flavor, is formed as a whole in its own provincial region. Its gradual formation and development are accompanied with the powerful rise of Hui merchants' business. Now we have learned about the overall characteristics of Anhui cuisine through the quantitative statistical analysis of its variety of kinds, shape formation by knife-cutting, cooking methods, taste types, dish colors and qualitative flavors for Anhui famous dishes. |
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| Keywords: | Hui cuisine Hui merchants cooking materials cooking methods dish flavor |
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