仿古宴席菜式的设计原则和方法

Principles and Methods of Designing the Imitated Ancient Banquets and Dishes

仿古菜始于清宫仿膳菜,目前有仿唐菜、仿宋菜、孔府菜、仿随园菜、敦煌菜、红楼菜等多 种。仿古宴席和仿古菜要根据“尊重历史,有根有据;菜品为主,辅以环境;取其精华,去其糟粕;有 机融合,古为今用”等设计原则,采用李代桃僵、移花接木、无中生有、抛砖引玉等多种设计方法。

The imitated ancient dishes began with the Qing Palace dishes followed, afterwards, by the remodeled dishes after the Song Dynasty, the Kong Mansion dishes, remodeled dishes after Suiyuan, the Dunchuang dishes, the Red Mansion dishes and so on. Designing the imitated ancient dishes should be conducted on the basis of the principles of “respecting history; having grounds; taking dish quality as main consideration and the environment as supplementary factors; assimilating the essence and rejecting t＋he dross; mixing together organically, making the past serve the present”. As for designing methods, such methods as “substituting one thing for another; grafting one twig on another; purely fictitious; casting a brick to attract jade and so on”should be adopted.