读者朋友,自9期开始,本刊开办“传统名菜”这一新栏目.发表在这一栏内的文章均为各菜系、帮派的传统名菜,有的还附有菜肴产生的历史、何人创制等.今天,这些历史名菜大多已不再制作,发表它的目的在于:搜集并保存烹饪资料,以供烹饪界借鉴传统,更好地创新.我们希望各地同行踊跃投稿,支持我们办好这一栏目. Reader’s friends, since the 9th issue, the magazine runs a new section titled “Traditional Chinese Dishes.” The articles published in this column are traditional dishes of various cuisines and factions, and some are accompanied by the history of dishes, Who invented, etc. Today, most of these historical dishes are no longer produced, the purpose of publishing it is: to collect and save cooking information for the culinary community to learn from tradition, to better innovate. We hope that colleagues around the active submission, support us to do Well this section.