新時(shí)代中式烹飪特點(diǎn)及其營養(yǎng)化研究

摘 要：中式烹飪是世界知名的烹飪文化，是中國燦爛文明的重要標(biāo)志之一。本文概述了新時(shí)代中式烹飪的特點(diǎn)，分析了新時(shí)代中式烹飪營養(yǎng)化面臨的挑戰(zhàn)以及思考，以期更好地滿足人們的物質(zhì)需求，為食品研發(fā)和餐飲行業(yè)提出有益的建議和參考。

關(guān)鍵詞：食品烹飪；中式烹飪特點(diǎn)；營養(yǎng)化

Research on the Characteristics and Nutrition of Chinese Cooking in the New Era

REN Bingzhong

（The Third Guesthouse of Fangxian People’s Government， Shiyan 442100， China）

Abstract： Chinese cuisine is a world-renowned culinary culture and an important symbol of China’s splendid civilization. This article provides an overview of the characteristics of Chinese cuisine in the new era， analyzes the challenges and considerations faced by the nutrition of Chinese cuisine in the new era， in order to better meet people’s material needs and provide useful suggestions and references for food research and development and the

catering industry.

Keywords： food cooking; characteristics of Chinese cooking; nutrition

中式烹飪有悠久的發(fā)展歷史，經(jīng)歷了幾千年的歷史沉淀，其方法和技巧也在不斷發(fā)展和進(jìn)步，逐漸形成了獨(dú)具特色的風(fēng)味。（剩余4372字）