已故的著名科学家钱学森教授早在上个世纪九十年代就写信给扬州大学商学院(今扬大旅游烹饪学院前身)学报编辑部,就中国烹饪现代化的若干问题提出了一些大胆的设想。其中就提到:“中国餐饮业应重视烹饪设备与劳动方式的科学化、现代化发展方向,这不仅可以提高劳动生产效率,同时也能进一步降低厨师的劳动强度。”(详见《中国烹饪研究》1994年4期《著名科学家钱学森致学报的一封信》)。一石激起千层浪,这封信一经刊载,立刻引起了中国餐饮业的学者、专家和企业家们的高度重 Professor Qian Xuesen, the late famous scientist, wrote a letter to the editorial department of the journal of Yangzhou University School of Business (predecessor of Yangyang University of Tourism and Cultures) as early as the nineties of the last century and put forward some bold ideas on some issues concerning the modernization of Chinese cooking. Which mentioned: “China’s catering industry should pay attention to the scientific and modern direction of cooking equipment and working methods, which can not only improve the labor productivity, but also further reduce the chef’s labor intensity.” (For details, see “China Culinary Research ”1994 four 4“ famous scientist Qian Xuesen letter to a journal ”). A stone aroused a ripple, which, as soon as it was published, immediately caught the eye of Chinese restaurant workers, experts and entrepreneurs