探讨中西式面点的差异及融合创新

Discussion on the Difference and Fusion Innovation of Chinese and Western Pastry

随着“西为中用,中西合璧”理念在中式面点制作中的应用,近年来,中式面点在制作手法、原料选取、造型特征与色彩搭配等方面与西式面点的制作工艺融为一体,不仅提高了中式面点的食用价值与营养价值,同时,也将西式面点色、香、味、型与意的特征表现的淋漓尽致。因此,本文将着眼于中西式面点的主要差异,针对二者的融合创新策略展开论述。

With the practical application of the concept of“western for Chinese use,Chinese and Western combination”in the production of Chinese pastry,in recent years,Chinese pastry is integrated with the production process of Western pastry from the aspects of production methods,raw material selection,modeling features,color matching,etc.,which not only embodies the edible value and nutritional value of Chinese pastry,but also embodies the color,fragrance,taste,type and meaning of Western pastry The characteristics of the performance of incisively and vividly.Therefore,this paper focused on the main differences between Chinese and Western style pasta,and discussed the integration and innovation strategies between them.