工匠精神視閾下中式面點的傳承與創(chuàng)新發(fā)展

摘 要：目前，中式面點已經發(fā)展為品類繁多、滋味各異的中式點心，融入了中國傳統(tǒng)文化、地域特色和民族風俗。面對西式點心的競爭壓力，本文從工匠精神的視角出發(fā)，結合當前消費者的多樣化需求，以及餐飲養(yǎng)生的大趨勢，探索出中式面點傳承和創(chuàng)新發(fā)展的路徑。

關鍵詞：工匠精神;中式面點;傳承;創(chuàng)新

Inheritance and Innovative Development of Chinese Pastry from the Perspective of Craftsmanship Spirit

LIAO YiZhen， YANG He*

（Guilin Tourism University， Guilin 541006， China）

Abstract： At present， Chinese pastry has developed into a wide variety of Chinese snacks with different tastes， integrating the traditional Chinese culture， regional characteristics and ethnic customs. In the face of the competitive pressure of western dim sum， this paper explores the path of the inheritance and innovative development of Chinese pastry from the perspective of the craftsman spirit， combining with the diversified needs of current consumers and the general trend of catering and health preservation.

Keywords： craftsman spirit; Chinese pastry; inheritance; innovation

中式面點是指以各種糧食、禽畜肉、魚、蝦、蛋、乳、蔬菜和水果等為原料，再配以各種調味品，經加工制成的色香味形質俱佳的食品。（剩余4025字）