中国餐饮菜川厨师

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，发展分不开的，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。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，龙虾均肉和火慢烧，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。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，美容苗条健壮,请浏览中国烹饪个人主页网址(http://cooking.auyou.com)查看中国餐饮烹饪技术中文简历详细资料。菜品著作权，廖师傅。

川菜厨师技术简历，多年的厨师工作经验，川菜是中华传统历史的一个（都市饮食文化和民间风俗文化民间歌舞文化）重要组成，是正宗川菜经历了千百年来的烹饪高手不断锤炼，逐步发展传播，是中华民族智慧的结晶。中国的川菜名扬天下，走向世界，民族川菜饮食文化技术发展，历史悠久的饮食文化传统风味，土香浓郁，民间风味菜，返璞归真，回归自然，风味迷人，国外总统贵族访华，在国宾宴会上吃到川菜民间风味菜品OK，取民间风味，百姓家山野鲜美之味，现代都市人回归自然之梦，寻常人家的饭肴引向了一个完全不同于都市人川菜的新天地。人生在世生活要自然美。新的口味，新的技术发展，川菜干锅，中国等地的特色山野珍品，海鲜做成鲜美可口的菜肴。手机短信或邮件联系，联系人-廖师傅，请浏览川菜厨师个人主页网址(http://cookingchina.spaces.live.com/)查看中国餐饮烹饪技术中文简历详细资料。中国“四川.重庆”川菜。

 

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