很多人反对工艺菜,有人写了文章。但是你反对你的,特一级厨师照样做,酒席上照样上,杂志里照样登上彩色照片,电视上还详详细细介绍工艺菜的全部制作过程,似乎这是中国值得骄傲的文化。菜是吃的,不是看的。菜重色、香、味,当然也要适当地考虑形。苏州的红方,要把豆腐划成正方形小块;镇江的肴蹄要切成同样大小的厚片;广州的白斩鸡要把鸡脯鸡腿鸡翅 Many people object to craft dishes, some people write articles. But your objection to you, a special cook to do the same, the banquet is still the same, the magazine is still boarded up color photographs, the TV is also a detailed introduction to the process of cooking all the production process, it seems that this is China’s proud culture. Dish is to eat, not to see. Vegetables heavy color, smell, taste, of course, should also be properly considered shape. Red Square in Suzhou, tofu should be divided into square pieces; Zhenjiang dishes hoof cut into the same size of the thick film; Guangzhou white chopped chicken to chicken breast chicken wings