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广州人说:“食在广州”,而香港人则说:“食在香港”。要讲在 “吃”上中洋合壁最好,烹调技艺精湛,应该说首推香港。 香港饮食文化究其宗源,应与粤系菜肴同出一脉。一方面,历史上 香港原属广东宝安,广东的饮食文化被香港人“拿来”,成为自己的传 统与习惯,进而发扬光大,历久不衰。另一方面,近100多年香港作为 世界自由港地位的不断变化,中西交融,华洋共处,吸纳了许多中国及 世界饮食文化的精华。不光是大陆的京、沪、川、苏、湘、扬、徽、潮 等菜系大举进港,而且英、美、法、意、德、葡、俄及日本料理、韩 国菜、东南亚的菲、马、泰、越、印尼以及南亚的印度菜均纷至沓来。 因而,香港便成为名副其实的“国际食都”。
Guangzhou, said: “Food in Guangzhou,” while Hong Kong people said: “Food in Hong Kong.” To talk about “eating” on the best in the ocean wall, cooking skills, we should say that the devaluation of Hong Kong. Hong Kong food culture of its origin, should be the Cantonese cuisine with the same pulse. On the one hand, the history of Hong Kong, which originally belonged to Baoan, Guangdong, Guangdong’s food culture, was “taken” by Hong Kong people and became its own traditions and customs, which further expanded and lasted. On the other hand, over the past 100-odd years, Hong Kong, as the ever-changing world free port status, has a blend of Chinese and Western cultures and living together with overseas Chinese. It has absorbed many of the best food and beverage cultures in China and the world. Not only the mainland of Beijing, Shanghai, Sichuan, the Soviet Union, Hunan, Yang, emblem, tide and other cuisine into Hong Kong, and Britain, the United States, France, Italy, Germany, Portugal, Russia and Japan, Korea, Southeast Asia, Indian, Malaysian, Thai, Vietnamese, Indonesian and South Asian are coming in. Therefore, Hong Kong has become a veritable “international food city.”