中国的饮食文化有数千年的历史, 小吃是中国烹饪的重要组成部分。中国的小吃、点心历史悠久、品种丰富、外观精美、讲究风味, 富有中国传统文化特色。
中国的小吃不仅原料选用丰富, 米、面、肉、蛋、奶、薯、茶等皆可制作。制作上也是蒸、煮、炸、烙、烤、煎、炒各种烹制方法都有。在特色上, 南米北面、北咸南甜、川辣粤鲜, 全国南北东西各地都有突出自己地方特色的小吃。现在, 小吃、点心虽然不是餐饮中的主角, 但无论在宴席中, 还是人们日常生活中, 依然是不可或缺的角色, 在餐饮中起到画龙点睛的作用。很多中国小吃、点心在悠久的历史中, 经过由民间到官府到宫廷再传入民间的演化和升华, 已成为一种文化象征, 里面包含了民间的智慧, 也包含了厨师的心血。
由中国烹饪大师、中国药膳大师焦明耀先生所著的《名厨教你做小吃》一书就要出版了。焦明耀先生把多年制作滋补养生宫廷菜肴的经验和心得融会贯通到本书的每一道小吃中。书中介绍的一百余款小吃, 是他从不同地域特色的食品中精心挑选的, 非常有特点和代表性。根据主料的不同, 分为面食、米类、其他, 重新组合成在家庭中也可制作的美味食品。
我当了二十来年食品杂志记者, 与焦明耀先生结识多年, 他跟众多国宝级烹饪大师学习过, 并且自己刻苦钻研, 对美食养生非常有研究, 是著名官府菜谭家菜第三代传人陈玉亮大师的得意弟子。他把中国烹饪文化与中华养生文化相结合, 大胆创制滋补养生官府菜, 提出”生态餐饮”学说, 并获得发明专利。他作为中国烹饪大师、中国药膳大师, 近年来有多部非常有影响的著作问世, 2007年编著的《滋补官府菜》一书还获得了素有“美食奥斯卡奖”之称的世界美食图书大奖“菜谱类名人堂奖”。
"History of thousands of years of Chinese food culture is an important part of Chinese snacks cooking while Chinese snacks and dessert had a long history, rich variety, attractive appearance, exquisite flavor as well as rich in traditional Chinese cultural characteristics
Chinese snacks is not only rich in raw materials selection but also could be made with rice, noodles, meat, egg, milk, potato and tea, the cooking methods including steamed, boiled, fried, baked, grilled, sauted. As to characteristics, south-rice and north-noodle, north-salty and south-sweet, Sichuan-Spicy and Guangdong-fresh, all places within the nation had their own characteristic snacks. Currently, though not the hero of catering, snacks had played a vital role either in banquet or in daily life, acted as bringing out the crucial points of catering. With the long history river, many snacks and dessert had become a cultural symbol containing rural widsom and efforts of chefs after evolution and sublimation from folk to official then royal to folk.
Celebrity chefs teach you cooking snacks written by Mr.Jiao Mingyao, famous cooking master and medicated diet master in China, is going to be published. In this book, Mr. Jiao put his years of experience and attainment in making health tonic court cuisine all together in each snack, and more than one hundred of snacks are introduced here, elected by him from different places with regional characteristics, full of representative and characteristics. According to major ingredients, they were classified into dough food, rice and other, which would be used to cook household delicious food with re-combination.
I had been a food magazine journalist for more than 20 years, so did the friendship with Mr. Jiao Mingyao, who had learned from many national cooking masters and studied much about cuisine and regimen by his own hardworking, he is a proud disciple of Master Chen Yuliang, third-generation descendant of Tanjia Cuisine which is a famous official home cuisine. He created official home cuisine with health function by combining China cooking culture and regimen culture in China, and put forwards the theory of "eco catering" with patent. As a famous cooking master and medicated diet master in China, he had published many influential works in recent years, including Tonic Official Cuisine in 2007, which had been awarded as "Hall of Fame of Recipes" on Gourmand World Cookbook Awards, which also called "Gourmet Oscars".
中国的小吃不仅原料选用丰富, 米、面、肉、蛋、奶、薯、茶等皆可制作。制作上也是蒸、煮、炸、烙、烤、煎、炒各种烹制方法都有。在特色上, 南米北面、北咸南甜、川辣粤鲜, 全国南北东西各地都有突出自己地方特色的小吃。现在, 小吃、点心虽然不是餐饮中的主角, 但无论在宴席中, 还是人们日常生活中, 依然是不可或缺的角色, 在餐饮中起到画龙点睛的作用。很多中国小吃、点心在悠久的历史中, 经过由民间到官府到宫廷再传入民间的演化和升华, 已成为一种文化象征, 里面包含了民间的智慧, 也包含了厨师的心血。
由中国烹饪大师、中国药膳大师焦明耀先生所著的《名厨教你做小吃》一书就要出版了。焦明耀先生把多年制作滋补养生宫廷菜肴的经验和心得融会贯通到本书的每一道小吃中。书中介绍的一百余款小吃, 是他从不同地域特色的食品中精心挑选的, 非常有特点和代表性。根据主料的不同, 分为面食、米类、其他, 重新组合成在家庭中也可制作的美味食品。
我当了二十来年食品杂志记者, 与焦明耀先生结识多年, 他跟众多国宝级烹饪大师学习过, 并且自己刻苦钻研, 对美食养生非常有研究, 是著名官府菜谭家菜第三代传人陈玉亮大师的得意弟子。他把中国烹饪文化与中华养生文化相结合, 大胆创制滋补养生官府菜, 提出”生态餐饮”学说, 并获得发明专利。他作为中国烹饪大师、中国药膳大师, 近年来有多部非常有影响的著作问世, 2007年编著的《滋补官府菜》一书还获得了素有“美食奥斯卡奖”之称的世界美食图书大奖“菜谱类名人堂奖”。
"History of thousands of years of Chinese food culture is an important part of Chinese snacks cooking while Chinese snacks and dessert had a long history, rich variety, attractive appearance, exquisite flavor as well as rich in traditional Chinese cultural characteristics
Chinese snacks is not only rich in raw materials selection but also could be made with rice, noodles, meat, egg, milk, potato and tea, the cooking methods including steamed, boiled, fried, baked, grilled, sauted. As to characteristics, south-rice and north-noodle, north-salty and south-sweet, Sichuan-Spicy and Guangdong-fresh, all places within the nation had their own characteristic snacks. Currently, though not the hero of catering, snacks had played a vital role either in banquet or in daily life, acted as bringing out the crucial points of catering. With the long history river, many snacks and dessert had become a cultural symbol containing rural widsom and efforts of chefs after evolution and sublimation from folk to official then royal to folk.
Celebrity chefs teach you cooking snacks written by Mr.Jiao Mingyao, famous cooking master and medicated diet master in China, is going to be published. In this book, Mr. Jiao put his years of experience and attainment in making health tonic court cuisine all together in each snack, and more than one hundred of snacks are introduced here, elected by him from different places with regional characteristics, full of representative and characteristics. According to major ingredients, they were classified into dough food, rice and other, which would be used to cook household delicious food with re-combination.
I had been a food magazine journalist for more than 20 years, so did the friendship with Mr. Jiao Mingyao, who had learned from many national cooking masters and studied much about cuisine and regimen by his own hardworking, he is a proud disciple of Master Chen Yuliang, third-generation descendant of Tanjia Cuisine which is a famous official home cuisine. He created official home cuisine with health function by combining China cooking culture and regimen culture in China, and put forwards the theory of "eco catering" with patent. As a famous cooking master and medicated diet master in China, he had published many influential works in recent years, including Tonic Official Cuisine in 2007, which had been awarded as "Hall of Fame of Recipes" on Gourmand World Cookbook Awards, which also called "Gourmet Oscars".
