四川麻辣火锅调味料的演变

The evolution of Sichuan spicy hotpot seasoning

四川麻辣火锅汤汁调味料运用,随着时间的推移,从最初的花椒、辣椒、盐发展到品种的多样性,揭示了传统麻辣火锅调味料由简单到复杂,从地方特色逐渐发展到人们普遍接受。提示了传统地方烹饪与现代调味品有机结合对于餐饮业、食品业的重要意义。

As time goes by,Sichuan spicy hotpot′s soup and seasoning have been developed from initially and simply using pickly ash,chill and salt to diversity.It shows that traditional spicy hotpot seasoning has been dramatically varied from simple to complex,local features to acceptance and favorite in common.It also indicates that traditional local cooking and modern condiments have integrated positively regarding to important significance of catering and food industry.