解析巴蜀火锅的流传和创新

The Circulation and Innovation of Bashu (Sichuan Province)Chafing Dish

以重庆火锅、成都火锅为代表的巴蜀火锅遍布全国。许多省、市依据地方饮食特点对巴蜀火锅进行改造,使其既保留原有特点,又融会它处特色,形成千差万别的火锅形式。从各地食客、原料、器皿、味型、就餐环境等方面着手,分析巴蜀火锅流传过程中的创新经验及存在问题,由此总结出一般性规律.为其他菜系菜品的流传提供借鉴经验。

Bashu chafing dish represented by Chongqing and Chengdu Chafing dish is spreading all over China now. In the light of specific features of local diet many provinces and cities have made efforts to transform Bashu chafing dish so that it maintains its original characteristics, but at the same time is also mixed together with other local food characteristics, thus forming an immense variety of chafing dish styles. The paper analyses the innovative experiences and existing problems in the spreading process of Bashu chafing dish from different quarters, such as customers, materials, tableware, taste type, catering environment and etc, and hence sums up a set of common regularities which may be used for reference by other cuisine styles when they are spreading.