• 发布人：川菜厨师
• 所属分类：商业服务
• 发布时间：2007-5-13 15:59:36
• 品牌名称：川菜
• 企业名称：酒店
• 所在地址：中国四川重庆

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川菜是中国主要菜系，川菜起始于秦汉，起源于四川。同广大劳动人民和历代名厨长期实践，总结，发展分不开的，如，水煮牛肉，相传是北宋庆历年间，如，麻婆豆腐，夫妻肺片，回锅肉，鱼香肉丝，这是四川民间传统菜肴，宫保鸡丁，豆瓣鱼等川菜历史悠久，川菜以成都重庆菜正宗，兼收并蓄，自成一家。富有浓厚的乡土风味，以味多，味厚，味广著称，有一菜一格，百菜百味，之誉。讲究刀工，火候，千变万化，特别是小煎小炒，干烧干煸，家常鱼香，天府之国的名小吃，多具特色。川菜烹调技艺历史悠久，源远流长，这些都丰富和发展了川菜的传统技艺。川菜在历代厨师总结自己经验基础上，兼采南北菜肴烹调技艺之长及官，人们常明的北菜川烹，南菜川味，从而使川菜成为中国菜肴中具有广泛的适应性，例如川菜中常用的干烧收汁的家常做法，如“干烧鱼翅”“家常海参”鲍鱼，龙虾均加用碎肉和郸县豆办用文火慢烧，收计亮油。成菜后，色泽红亮，味香而醇。既取南菜之长，又区别于南味而偏清淡。川菜的重庆毛肚火锅，鸳鸯火锅，清汤火锅。便是川味北菜，涮羊肉，的做法而加以改革，发展，从而形成清汤，红汤之分，以清鲜为主，浓厚著称，咸味，辣味之别。正是经过长期研究，总结，扬长避短，兼容并蓄，使川菜自成一系，大放异彩，从而享有“食在中国，味在四川”的美誉。川菜很讲究刀工和配料，对原料的长短，粗细，大小，形状，都有极严格的要求。川菜中味型最丰富的是冷盘（凉菜）一菜一色，一菜一味，味型不会重复，使人总有新鲜感，五味调和百味香，是川菜的本质，人们常说川菜麻辣，那是一种误解。提起川菜，许多人首先想到的就是麻辣，其实，麻辣只是川菜中的一小部分，据权威的数字证实，川菜的公认味型，川菜的神奇之处就在于味的变化多端，味是川菜的灵魂。川菜中的一些传统中国药膳，司命者，分春夏秋冬四季调配药膳，治病健身，益寿延年。美容青春常年，请浏览（http://cooking.blog.bokee.net ）查看我的川菜厨师技术简历详细资料，菜品著作权，廖师傅。