摘要
《随园食单》是清代论述美食的重要著作,系统阐述烹饪理论的"须知单"和"戒单",还较全面地记录了清代各地特色名菜、名点326种。袁枚不仅简单地叙述具体菜点的制作方法,而且每道菜点都进行品鉴,其中也包含着独特的美食思想。
Suiyuan Recipes,a key book on foods in ancient China, gives a systematic account of cuisine theory as well as a complete record of 326 local special dishes during the Qing dynasty. Yuan Mei briefly described the production process of a specific dish as well as sampled every dish, embodying his unique food ideas.
出处
《南宁职业技术学院学报》
2014年第5期5-7,共3页
Journal of Nanning College for Vocational Technology
