20世纪后期欧洲中餐业探析

Study on the Chinese Food Industry in Europe in the late 20th Century

20世纪后期,欧洲各大中城市中餐馆林立,其形式和风格亦是多种多样,执厨者亦从非专业逐步向专业过渡。欧洲中餐馆菜肴制作风格是以广东、香港菜肴风味为主,为适应当地人的口味,风味趋向中西兼顾。其菜品特色是清淡爽口、略施汤汁、以酸甜微辣为主并突出酥香风格。多年来,在异国他乡经营的中餐馆,在艰难中生存,在变化中发展。

In the late 20th century, Chinese restaurants with diverse forms and styles sprang up everywhere in the major cities of Europe and the culinary workers became professional gradually. Those restaurants feature in Guangdong style and Hongong style food. Minor changes are made to meet local people＇ s taste and the food served is generally tasty, refreshing, sour and sweet, lightly spicy, crispy with small amount of sauce. The Chinese restaurants running in a foreign country are surviving the difficulties and developing in changes.