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自上期我们推出了———“大家谈”这个新栏目以后,我们每天都要收到来自全国各地读者的来信,他们除了支持我们将这个“互动式”栏目搞好以外,还就我们预告的“大家谈”话题写来了专题讨论文章。看来大家对此话题都像是有话要说吧。总之,大家各抒己见使得本期的“大家谈”很有看头。这里说明一下,以后参加每期“大家谈”讨论并选载发表了的朋友,都将收到一本我们赠送的当期《四川烹饪》留作纪念。此外,参加“大家谈”的短文请务必赶在每月15日以前寄本刊编辑部。后两期“大家谈”话题预告:1.你的餐馆能开多久?2.怎样看待目前盛行的厨师“承包厨房”?
Since the introduction of the new section titled “Everybody Talks” from the last issue, we have received daily letters from readers all over the country. Apart from supporting us to improve this “interactive” section, we have also announced our The topic of “Everyone Talks” wrote a thematic discussion article. It seems that everyone has something to say about this topic. In short, we all make our own opinion so that this issue of “everyone talks” is worth seeing. Here to explain, after participating in each period of “we talk about” and selected published friends, will receive a copy of our present “Sichuan cooking” as a souvenir. In addition, to participate in “Everyone talk,” please be sure to catch the essay in the monthly publication of the editorial department before the 15th. After the two “talk” topic notice: 1. How long can your restaurant? 2. How to treat the prevailing chef “contracted kitchen”?