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秦饮食文化的核心是秦菜,如果秦菜没有新复苏背景的系统文化支持,秦饮食文化的繁荣难免后续无力。从菜系的发展过程看,一个菜系的生成与延伸,应该包涵如下要素。1.味型特点;2.独特的技法;3.餐饮文化综合含量;4.食者群量。根据陕西地域条块陕菜分为关中、陕北、陕南三大流派,以咸、鲜、酸、辣、香为特色,选料广,讲求刀功、瓢功,对汤、芡要求严格,以氽、炝、爆、烩、炖、酿等烹调方法见长,不同流派都有一些传统的代表菜。
Qin food culture is the core of Qin food, Qin food culture without the background of the new culture of support, Qin diet culture, the inevitable follow-up weakness. From the development of the food process, the formation and extension of a cuisine, should include the following elements. 1. Taste characteristics; 2. Unique techniques; 3. Catering culture integrated content; 4. Edible people group. According to Shaanxi regional bar Shaanxi cuisine is divided into Guanzhong, northern Shaanxi and southern Shaanxi three genres, salty, fresh, sour, spicy, fragrant characteristics of the wide choice of materials, stress knife power, scoop work, the strict requirements of soup, To 氽, 炝, burst, braised, stewed, brewed and other cooking methods known, different schools have some traditional representative dishes.