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近20年来,川菜在菜品方面的变化很大,从过去的传统菜,到后来的江湖菜,再到现在的“融合菜”……早已经是今非昔比了,然而,在发展的过程中所出现的一些现象,却值得我们去关注和思考。下面是编辑部收到的两篇来稿,我们之所以要将其刊发出来,就是希望各地的读者也能像两位作者那样,以自己的认识和观点去评说当前的川菜。各位朋友,如果你对此也有想法,或者是也有过切身的感受,那么请整理成文发给我们,我们会全文或摘要发表。QQ:492895492电子邮箱:scpr1983@163.com
In the past 20 years, the Sichuan cuisine has changed greatly in dishes. From the traditional dishes in the past to later rivers and lakes, and then to the present “fusion cuisine” ... ... it has long been out of the past. However, in the development Some phenomena that appear in the process, however, deserve our attention and reflection. The following are two contributions received by the editorial department. The reason why we want to publish it is that readers from all over the world can comment on the current Sichuan cuisine with their own understanding and viewpoint, just as the two authors did. Dear friends, if you have an idea about this, or if you also have the personal feeling, please send us an order and send it in full text or abstract. QQ: 492895492 E-mail: scpr1983@163.com