《中国名菜谱》中常用调味品的统计分析

摘要

The condiments' using status of dishes in various regions in China reflects the flavoring characteristics of local dishes and the taste preferences of local residents.On the basis of Chinese Famous Recipes published in 1990s,statistical analysis is used to research the usage of common condiments with salty,sweet,sour,spicy,hemp,fragrant,fresh,bitter tastes and other tastes in 17 regions.According to the statistical data,study the comparison of different condimens' usage in various regions in order to give more detailed understanding to the regional catering characteristics and provide reasonsble guidance for catering practitioners.%中国各地区莱品中调味品的使用情况体现了当地莱品的风味特征和居民的口味偏好.以20世纪90年代出版的《中国名菜谱》系列为蓝本,对17个地区常用的咸、甜、酸、辣、麻、香、鲜、苦和其他味调味品的使用情况进行统计分析,比较各地区不同滋味调味品的使用差异,以期使用量化数据更详细地了解各地区的饮食特色,为餐饮从业者提供合理的指导.