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我叫段承雨,生长于名厨世家。16岁开始,我就在自家的饭店学习祖传的十八般烹饪手艺。我对中国古代饮食文化尤感兴趣。无论是传统的海参、鲍鱼、鹅肝、帝王蟹,还是老北京的民间小吃,我都古今结合研发成新派菜,道道菜融入书画意境。众多创新菜品中,我最为满意的是一道得过烹饪大赛金奖的桂花糖藕配鹅肝:在满赋雅致诗词的摆盘上,丰腴的鹅肝在桂花糖藕的甜蜜陪伴下,味道香滑,两片嫩嫩的小荷叶给菜肴增添了清新脱俗的气息,尤其受到喜欢甜食的南方人士喜爱。
My name is Duan Chengyu, I grew up in a famous family. At the age of 16, I learned the ancestral eighteen culinary skills in my own restaurant. I am especially interested in the ancient Chinese food culture. Whether it is traditional sea cucumber, abalone, foie gras, king crab, or the old Beijing folk snacks, I have all developed into new dishes from ancient to modern times, Tao Daowu into the artistic conception of painting and calligraphy. Many innovative dishes, I am most satisfied with a gold medal in the cooking competition with the sweet-scented osmanthus lotus root with foie gras: Fu Man elegant poetry in the set plate, plump grapes in the sweet-scented osmanthus lotus sweet accompanied by the taste of aroma , Two tender little lotus leaves add freshness and refined flavor to the dishes, especially loved by southern people who like the sweet food.