红烧肉的技艺传承及营养风味研究

A Study on the Inheritance and Nutritional Flavor of Pork

红烧肉是我国的传统特色菜肴,它既是一道中国人百吃不厌的家常菜,更是中华饮食文化和烹饪技艺的积淀。本文对红烧肉的制作工艺及其营养风味变化进行了总结和阐述,并对中华传统菜肴的前景进行展望。

Pork braised in brown sauce is China′s traditional specialties, it is not only the majority of Chinese people eat a home cooking, but also thousands of years of Chinese food culture and cooking skills accumulation. In this paper, the production process of Pork braised in brown sauce and its nutritional flavor were summarized and elaborated, and the prospect of Chinese traditional dishes was also discussed.