摘要
川菜的风味特色是清鲜醇浓并重、善用麻辣。在川菜发展的各个关键时期,四川原产的花椒和作为舶来品的辣椒功不可没。文章不仅阐述了花椒、辣椒在川菜的形成、发展与繁荣创新等历史时期的运用状况和作用,而且对麻辣调味品的研发提出了建议,旨在促进川菜行业与调味品行业紧密合作、共同发展。
The distinctive characteristics of Sichuan food are its combination of fresh and mellow, and the ingenious application of spicy-hot. At each key points of the development of Sichuan food, Sichuan pepper, as an original spice, and chili, as an exotic one, play an important role. This article elabo- rates the application and effect of Sichuan pepper and chili during the time of the conformation, devel- opment, thrift and innovation of Sichuan food. Moreover, it offers some suggestion to the development of spicy-hot condiment, aiming at encouraging the cooperation and development of the industry of Sichuan food and the industries of condiment.
出处
《中国调味品》
CAS
北大核心
2011年第12期16-19,共4页
China Condiment
基金
四川省教育厅2010年重点专项课题"四川复合味型的标准化研究"的阶段性成果(10ZX001)
关键词
花椒
辣椒
川菜发展
麻辣调味品
pepper
Chili
development of Sichuan food
spicy-hot condiment
