摘要
炒制法是我国人民最喜爱的一种烹调方法,它的内涵丰富,涉及面也非常广。国内研究人员对其源起也有一些不同的看法。文章从加工技术、烹制方法出发探析炒制法的历史,对现在流行的几种看法进行辨析,并对历史上的著名炒制菜肴进行分析。
As one of the favorite cooking methods of Chinese people, stir-fry covers a wide range of cuisine. Domestic researchers have different views on its origin. This paper explores its history in terms of processing techniques and cooking skills, distinguishes popular beliefs, and analyzes famous stir-fry dishes.
作者
邵万宽
SHAO Wankuan(Nanjing Institute of Tourism ＆ Hospitality, Nanjing 2! 1100, Jiangsu, China)
出处
《四川旅游学院学报》
2017年第3期6-9,共4页
Journal of Sichuan Tourism University
关键词
炒法
源起
分类
辨析
stir-fry methods
origin
classification
analysis
