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夏日炎炎之际,全聚德集团菜品研发中心特别聘请鲁菜泰斗王义均大师、川菜大师郑绍武和于建民、鲁菜大师尹振江、中国烹饪大师张玉宝、王荣和徐福林共7位在京城和全国餐饮界知名的烹饪大师作为荣誉顾问,诚意推出冷菜类、热菜类和面点、甜品类共11款夏季新菜。此11道夏日菜品以味道为核心、以营养为目的、以文化为底蕴,突出季节和食材的搭配,讲究烹调技法和营养价值的匹配,将冰草、水芹、野生黄鱼等夏季特色新食材结合熏、干炸、腻子活儿、滑炒等传统烹调技法的绝妙使用,刺激着食客的味蕾。而这些新菜又与全聚德、丰泽园、仿膳、四川饭店的经典菜品文化相融合,使夏季时令新品既有底蕴的厚重,又不失健康时尚。
During the summer heat, Quanjude Group Dish R & D Center specially recruited Master Lu Yifang Wang Yijun, Master Sichuan Cuisine Zheng Shaowu and Yu Jianmin, Shandong Cuisine Master Yin Zhenjiang, Chinese Cooking Master Zhang Yubao, Wang Rong and Xu Fulin a total of 7 in the capital and the whole country Food industry renowned cooking master as an honorary consultant, sincerely introduced cold dishes, hot dishes and noodles, desserts a total of 11 summer dishes. The 11 summer dishes taste at the core, for the purpose of nutrition, culture as the background, highlighting the season and the ingredients with a focus on cooking techniques and nutritional value of the match, the grass, cress, wild yellow croaker and other summer features new Ingredients combined with smoked, fried, putty, slide and other traditional cooking techniques wonderful use of stimulating diners taste buds. And these new dishes and Quanjude, Fortress Park, Imitation diet, Sichuan cuisine classic restaurant culture integration, so that both the summer season new products both rich heritage, without losing the health and fashion.