凡事开头难,但只要学懂弄通,便会举一反三,事半功倍。本着“食无定味、适口者珍”的原则,在继承、发扬传统菜肴的基础上,能开拓创新出更多的菜肴。以“宫保鸡丁”为例,我是这样融会贯通,把菜肴做“活”的。 首先弄清“宫保鸡丁”是带有传统色彩的菜肴,据说清末四川 Everything is hard at the beginning, but as long as you know how to get things done, you will learn from all sources in all circumstances. In line with the principle of “food without taste, palatability and delicacy”, we can develop and innovate more dishes on the basis of inheriting and promoting traditional dishes. Take “Kung Pao Chicken” as an example, I learned this way and made the dishes “live”. First of all, it is said that “Kung pao chicken” is a dish with traditional colors. It is said that Sichuan in the late Qing Dynasty