摘要
以"东坡"命名的肉类菜肴在《中国名菜谱》中有5款,即湖北黄州的"东坡肉"、浙江杭州的"东坡肉"、河南开封的"清汤东坡肉"、四川眉山的"东坡肘子"、广东惠州的"东坡大肉"。从主料、配料、刀工成形、调料、传热介质、制作方法和风味特点等方面对这它们进行比较后,可以看出它们各自的异同。
Five categories of Dongpo pork listed in ＂Chinese Famous Dish Cookery Book＂, namely Dongpo Pork in Huangzhou of Hubei, Dongpo Pork in Hangzhu of Zhejiang, Clear Soup with Dongpo Pork in Kaifeng of He＇ nan, Braised Dongpo Pork Hock with Brown Sauce in Meishan of Sichuan and Dongpo Pork in Huizhou of Guangdong. Comparison was made among the Dongpo Pork of different kinds in main ingredients, mix ingredients, cutting techniques, flavorings, heat media, cooking methods and styles and differences and similarities were found.
出处
《扬州大学烹饪学报》
2010年第1期32-37,共6页
Cuisine Journal of Yangzhou University
关键词
苏东坡
东坡肉
饮食文化
烹饪工艺
Su Dong- po
Dongpo Pork
cuisine culture
cooking techniques
