我国传统素食餐饮特点研究——以《素食谱》(1925)与《功德林素菜谱》(1982)等为例

A Study on the Characteristics of China's Traditional Vegetarian Catering——Taking Vegetarian Recipes ( 1925),Gongdelin Vegetarian Recipes ( 1982) and so on for Examples

文章以《素食谱》等为例,归纳了我国传统素食餐饮的特点:品类丰富,结构比例趋于合理;做工精细,讲究造型;以素代荤,中菜西制;制作趋于标准化,体现美食特征;塑造文化意境,烘托就餐气氛。在健康养生、环境保护受到重视及旅游业大发展的背景下,这一研究可为素食餐饮的进一步发展提供理论参考。

Taking vegetarian recipes for example, the paper, through summing up and statistics, explores the characteristics of Chinese traditional vegetarian catering, which are as follows： rich categories and reasonable structure; fine workmanship and exquisite modeling; replacing the meat with a vegetarian diet and Chinese food with western style; increasingly standardized preparation to highlight food features; creating cultural artis tic conception for dining atmosphere. In the inevitable trend of vegetarian catering development for health keeping, environmental protection and tourism development, the study provides references for the development of vegetarian diets and further theoretical research.