关于潮州菜仿西创新的几点思考

Some Thoughts on the Innovation of Chaozhou Cuisine Imitating the West

文章分析了潮州菜与西餐各自的特点,在保留传统潮州菜自身特色的同时,引入流行的西式烹饪元素,从引进西餐原料食材、丰富传统菜肴风味、融合西方烹调技法和调味方法、呈现多样化的摆盘等,取西式烹调的精华并创作出"香茅虾""黄金蟹羹""星洲炒粿条""三巴酱炒面鱼"几个具有市场推广价值的新菜肴,使潮州菜呈现出新的生命力.

This paper analyzes the characteristics of Chaozhou cuisine and western cuisine.In the present study,an attempt has been made to introduce popular western cooking elements while maintaining the characteristics of traditional Chaozhou cuisine.Such innovative methods include introducing western raw materials,enriching the flavor of traditional dishes,integrating western cooking techniques and seasoning methods,and presenting diversified dishes.Combined with the essence of western cooking,several new dishes with marketing value have been created,namely“Lemongrass Shrimp”,“Butternut Squash and Crab Bisque”,“Stir-fried Ricecake Strips”and“Stir-fried Fish Noodles with Sambal Sauce”,so to as bring new life to Chaozhou cuisine.