随着国民经济建设的高速发展,人们的饮食已从过去单一的温饱型逐渐演变为多元营养食疗型,并注重膳食平衡、营养搭配、口味适中、味型变化。自我国实行改革开放以来,中西方饮食文化和烹饪技巧的交流在不断地发展,专业厨师走出国门或者将国外的烹饪大师请进国内的机会越来越多,从而使得菜点的制作出现了多样化发展的良好势头。 With the rapid development of the national economy, people’s diet has gradually evolved from a single subsistence-type to a multi-nutrient diet with the emphasis on balanced diet, nutrition, moderate taste and taste. Since the implementation of the reform and opening up policy in our country, exchanges between Chinese and Western food culture and cooking techniques have been continuously developing. Professional chefs are increasingly able to go abroad or import foreign culinary masters into China, thus diversifying the production of dishes Good momentum of development.