The western diet cultural differences and the translation of Chinese menu Pick to: this article from the western diet culture in the idea, the cooking style, dishes named differences, discussed how Chinese menu translation principles, Put forward some methods of translating Chinese Keywords: diet culture; Differences, Menu, translation National diet culture is an important part of in Kingdom food culture has a long history and rich Chinese square aspect Face with eat are linked together cheek by jowl, greeting people "had a meal ? ", praise good works for "win", eat heart satisfaction Foot as "popular drink hot", every this etc, and the western Diet culture less-deeloped, cooking without China exquisite, but they Dining etiquette and dining utensils is rich and colorful, so in the comparison Western diet culture differences and probe into these differences within Reason, help from two aspects of theory and practice to study Chinese cuisine Single translation problems, thereby better intercultural A, Chinese and western diet culture differences Diet is closely related to the culture, different peoples and nations as is created The different diet culture, so food culture has rich people Sex and the diversity of China and western countries such as Britain and America on diet The concept, banquet etiquette, cooking method and dishes naming, etc There are significant 1, differences in outlook China is a kind of beautiful sex food concepts are never put pursuit The primary aim of delicious as In China, the cookery Delicious pursue reached almost acme left no stone unturned, make a Cut means, will food tastes out of plays, make a special features, this Points are westerners Western is a rational diet conception Read, westerners in absorb food, almost from nutrition Angle understanding Emphasize adopt fresh raw material, emphasizes the cooking Process of nutrients and maintain the original of the original flavor, vegetable base This is Therefore said among western diet nutrition is with heep Through In the banquet on, can exquisite tableware, exquisite with makings, speak Investigate service, exquisite dishes of raw materials such as color of shape and tie-in, but In the various raw materials were taste on each other, each is different flavour, note Heavy nutrition 2, cooking the differences between them The Chinese diet have unique charm, the key lies in it The Chinese cooking cultured harmonic beauty, is China culinary art The right Westerners in food science and nutrition, it emphasizes cooked Adjustable the whole process in strict accordance with the scientific standard Moreover, regulating Change of cooking requirement accurate to allow the adding amount of fine cooking G Indeed to In addition, the raw material of rough on also is distinguishing, Chinese food processing after the shape of varied, mass, pieces, roll, bars, Section, ding, end, juice, , and the western food raw material after handling, only commonly There is a slice of, block, butyl to wait for a few kinds 3, dishes named differences Many Chinese dishes are usually contains a lot of history, culture I Chinese food named exquisite refinement, implicative and giovanni cobolli gigli, pay attention to the table Affection, associating capabilities, a few popular dishes with raw material naming, While the west dish Naming straightforward and outstanding raw material, though a small artistry, however More Such as "fo jump a wall" is a basis folklore, this Dish fragrance yinde temple monks were they sprang wall, The western dishes are simpler, often be clear at a With "Ken DE base "restaurant as an example, the light from the name knew it was a chicken Store, and store of food, such as Fried chicken legs, spicy chicken wing, hamburgers, And the launch of new Mexico chicken book and seafood soups, , are almost Raw materials plus cooking way or places for
菜名是：barbel soup≮ food raw material ≯B live fish cooked ham slices, 500 grams, every 15 grams, lard, cooked water mushroom slices every 10 grams, spring peas, miao, 1tsp shaoshing wine 25 grams, salt and white pepper, monosodium glutamate, each second, onion, chicken broth of 5 grams 750 ≮ food ≯ practices1, will be provided to the outside, put back the fish on the block, the left side of the hindquarters knead, with a knife, cut to the skin, remove fish push away fishskin liver (known as fish lung), picked clean To dig to fish, to take two walking fish bone, clean water to wash the mucosa, Fish, fish will respectively piece into slices of liver, bowl, add salt, onion, February 5 grams of wine with a little Mix Fry pan, add chicken soup over the offset, burning boil, add fish fillet, liver, add salt, 1tsp shaoshing wine 20 grams of 5 grams, burning boil that float put hams, mushrooms, bamboo shoots, peas, monosodium glutamate, burn acres, pour boiling into a bowl, sprinkle with lard cooked or
The western diet cultural differences and the translation of Chinese menuPick to: this article from the western diet culture in the idea, the cooking style, dishes named differences, discussed how Chinese menu translation principles,Put forward some methods of translating Chinese Keywords: diet culture; Differences, Menu, translationNational diet culture is an important part of inKingdom food culture has a long history and rich Chinese square aspectFace with eat are linked together cheek by jowl, greeting people "had a meal? ", praise good works for "win", eat heart satisfactionFoot as "popular drink hot", every this etc, and the westernDiet culture less-deeloped, cooking without China exquisite, but theyDining etiquette and dining utensils is rich and colorful, so in the comparisonWestern diet culture differences and probe into these differences withinReason, help from two aspects of theory and practice to study Chinese cuisineSingle translation problems, thereby better intercultural A, Chinese and western diet culture differencesDiet is closely related to the culture, different peoples and nations as is createdThe different diet culture, so food culture has rich peopleSex and the diversity of China and western countries such as Britain and America on dietThe concept, banquet etiquette, cooking method and dishes naming, etcThere are significant 1, differences in outlookChina is a kind of beautiful sex food concepts are never put pursuitThe primary aim of delicious as In China, the cookeryDelicious pursue reached almost acme left no stone unturned, make aCut means, will food tastes out of plays, make a special features, thisPoints are westerners Western is a rational diet conceptionRead, westerners in absorb food, almost from nutritionAngle understanding Emphasize adopt fresh raw material, emphasizes the cookingProcess of nutrients and maintain the original of the original flavor, vegetable baseThis is Therefore said among western diet nutrition is with heepThrough In the banquet on, can exquisite tableware, exquisite with makings, speakInvestigate service, exquisite dishes of raw materials such as color of shape and tie-in, butIn the various raw materials were taste on each other, each is different flavour, noteHeavy nutrition 2, cooking the differences between themThe Chinese diet have unique charm, the key lies in itThe Chinese cooking cultured harmonic beauty, is China culinary artThe right Westerners in food science and nutrition, it emphasizes cookedAdjustable the whole process in strict accordance with the scientific standard Moreover, Change of cooking requirement accurate to allow the adding amount of fine cooking GIndeed to In addition, the raw material of rough on also is distinguishing,Chinese food processing after the shape of varied, mass, pieces, roll, bars,Section, ding, end, juice, , and the western food raw material after handling, only commonlyThere is a slice of, block, butyl to wait for a few kinds Many Chinese dishes are usually contains a lot of history, cultureI Chinese food named exquisite refinement, implicative and giovanni cobolli gigli, pay attention to the tableAffection, associating capabilities, a few popular dishes with raw material naming, While the west dishNaming straightforward and outstanding raw material, though a small artistry, howeverMore Such as "fo jump a wall" is a basis folklore, thisDish fragrance yinde temple monks were they sprang wall, The western dishes are simpler, often be clear at a With "KenDE base "restaurant as an example, the light from the name knew it was a chickenStore, and store of food, such as Fried chicken legs, spicy chicken wing, hamburgers,And the launch of new Mexico chicken book and seafood soups, , are almostRaw materials plus cooking way or places for
Western food culture and Chinese food menu translation differences Abstract: This article from the concept of Western food culture, cooking methods, the difference in naming dishes, discussing the principles of the Chinese food menu translation, Chinese food menu translation proposed Key words: food culture; difference; menu; translation Ethnic food culture is an important part of In National food culture has a long history and rich in Side aspects of the Chinese people Sides are closely connected with eating, greeting, "Have you eaten You? ", Praising good work as" popular "and eat the hearts of satisfaction Enough for the "popular hot drink," above activities, and so West Less developed food culture, cooking is not particular about China, but they Dining etiquette and dining utensils are rich, so the comparison Western diet and explore these cultural differences produce the inherent differences Reasons, contribute to both theory and practice to study Chinese food dishes English translation of a single issue, so as to better cross-cultural First, the differences between Chinese and Western food culture Closely related to diet and culture of different peoples and nations to create A different food culture, so the diet is rich in ethnic culture And China and Britain and other Western countries on the diet Ideas, party etiquette, cooking methods and dishes named, There are significant 1, the conceptual differences China is a US concept of eating has always been the pursuit of Regarded as the primary purpose of delicious Cookery in China, on Almost the ultimate pursuit of delicious, tried every means to make a Cutting tools, the taste of the food came up whatever, to come up with features, this Point is the West can Western diet is a rational view of Concept, Westerners in the intake of the food, basically from the nutrition Perspective to understand Stressed the use of fresh raw materials, emphasis on cooking Process to maintain the nutritional content of the original and the original flavor, vegetable-based The last are eaten So among the Western diet is of a general nutrition Over In the banquet, you can pay attention to tableware, attention to materials, say Research services, pay attention to food raw materials and other aspects of shape and color matching, but Taste of the various raw materials in all independent of each other, each is a different taste, note Re-mix of 2, differences in cooking methods The reason why Chinese food has a unique charm, the key is that it T Pay attention to the harmony of Chinese cooking the United States, is the art of Chinese cooking The essence of the Western emphasis on food science and nutrition, so the cooking Tune the whole process to act in strict accordance with scientific Furthermore, the specification Requirements of the cooking add spices to the exact amount of grams of fine cooking time Correct to In addition, the rough material is also different, After processing the shape of a variety of Chinese food, there are blocks, sheets, rolls, bars, Segment, D, at the end, juice, and Western raw materials processed, it is generally A chip, block, D and so are several 3 different dishes named Many Chinese Dishes often contains a lot of history, culture I Pay attention to food names in elegant, subtle, and Geely, focusing on table Love, association ability, a small amount of food to the public naming of raw materials; and Western cuisine Name straightforward, highlighting raw materials, though less artistic, but More Such as "Tiao" is based on folklore, which Attracted to the smell of dish monks in the temple so they have come out of the Western in the name of the dish is much simpler, often at a The "willing Durkee "restaurant, for example, light from the name to know that this is a chicken Shop, and store foods such as fried chicken, spicy chicken wings, hamburgers, And the new Mexican chicken rolls and seafood soup, almost all With cooking method or the raw material to the named
四川烹饪杂志2107年04期的现在应该蛮难找到资源了吧，你可以上网看看有没有电子版的
太难了
Fuzhou Technical College 05 Thesis opened that report Specialized subjects: English Thesis topic: Eating Custom Differences Instructor: Students: Study: Open that report Time: November 25, 2007 Significance of the study subjects: an analysis of a Western diet cause of the inherent cultural differences, the significance lies in a profound understanding of both Chinese and Western cultures contribute to the differences, cross cultural communication barriers, but also people in cross-cultural training Communication at the adaptability to effectively avoid Communication cultural differences, the two sides due to the Second, the content of this paper On cultural differences in the Western diet Food products because of geographical features, climate environment, customs and habits, and other factors, will appear in raw materials, tastes and cooking methods, eating habits, the different degrees of It was precisely because of these differences, catering products with a strong The differences between Chinese and Western cultures create a Western diet cultural differences, and these differences come from the Western way of thinking and different philosophy of Chinese focus on "Nature and Man", Westerners focus on the "people-" Here summary from the following three aspects in the Western diet talk about cultural ① diet concepts ② difference between Chinese and Western restaurants targeted ③ diet of the different ways Third, the paper research results In Western culture have their own Since the establishment of Western civilization into their systems since the迥然different cultural backgrounds, the two孑然different from the disparity between different cultural backgrounds, resulting in both Chinese and Western values and ethical pursuit of the purport different direction, so that in reality personality of the West a very different Formed in which cultural differences due to various reasons, the difference is In the West point to a variety of Chinese and Western cultures we show the beautiful landscape, cultural differences to guide us towards the source of inspiration we ponder the nature of Chinese and Western cultures and the essence, we learn from each other to each other "to " The "娴静" traditional Chinese culture and the "soldiers" of Western culture相映so that the sense of responsibility in Eastern and Western thinking the right complementary, thus generating glorious picture of the human References 1, "Bashu diet cultural aspect" of Sichuan People's Publishing House in 2001 2, "Western diet culture," China Light Industry Publishing House in 2006 3, "Comparison of Chinese and Western food culture" Sichuan Technology Publishing House in 2007 4, "Chinese food culture" Tourism Education Publishing House in 2005 5, the comparison of Chinese and Western food culture, "Food World" national 2003 1-12 period 6, life customs and eating "Sichuan Cooking" provincial 2001 8 7, Central and Western festival customs and eating "Cooking Journals of Yangzhou University," provincial 2001 1 8, French cooking Secret "Journal of the Sichuan cooking," provincial 2003 3
《鱼翅与花椒》（[英] 扶霞·邓洛普）电子书网盘下载免费在线阅读资源链接：链接： 密码：79w3 书名：鱼翅与花椒作者：[英] 扶霞·邓洛普译者：何雨珈豆瓣评分：3出版社：上海译文出版社出版年份：2018-7页数：265内容简介：扶霞是我的好友，也是我认识的所有外国人中，非常了解中国烹饪的一位。这本屡获殊荣的《鱼翅与花椒》无疑是很多外国人写中国食物的书籍里极为鲜活有趣和精准的 。——陈晓卿（“舌尖上的中国”总导演）这里是中国，一个奇妙的饮食大国。这是关于中国菜的故事，也是一个英国女孩的中国历险记。扶霞一九九四年前往中国长住。打从一开始她就发誓不论人家请她吃什么，不管那食物有多么古怪，她一律来者不拒：第一次与四川料理相遇时的神魂颠倒、亲眼目睹鸡鸭被宰杀时的惊吓、体验千变万化的刀 工、对养生饮食的叹服、品尝珍稀野味时内心的道德两难……透过扶霞的眼睛，我们得以用全新的角度来了解熟悉的中国菜。不同地方的食物拥有其独一无二的气质：川菜的辣带着一丝丝甜，就像悠闲的四川人，总是带着甜甜的体贴；湘菜直接又毫无妥协余地，就跟那里培养出来的领袖人物一样；扬州菜则是太平盛世的食物，温暖而抚慰人心。从四川热闹的市场到甘肃北部荒僻的风景，从福建的深山到迷人的扬州古城，书中呈现了中式料理让人难忘的美妙滋味，也深刻描绘出中西饮食文化差异，且兼具人文观察与幽默趣味。作者简介：扶霞．邓洛普在牛津长大，于剑桥大学取得英国文学学士学位，其后于伦敦亚非学院以名列前茅的优异成绩获得中国研究硕士学位。一九九四年，扶霞在获得了英国文化协会奖学金补助后，前往中国四川大学就读一年；其后又在四川烹饪高等专科学校接受了三个月的专业厨师训练，成为该校第一位外国学生。扶霞着有三本书，分别是《四川烹饪》、《湘菜谱》、《鱼翅与花椒》。她在BBC中文频道首度与中国当地电台合作时，担任与成都电台合作的《吃东吃西》电台节目共同制作人，这是一系列以饮食为主题的双语节目。她的文章曾刊登于各大报章杂志，包括《金融时报》《纽约客》《美食家》《四川烹饪》杂志等。她的作品也先后赢得了许多奖项。二○一○年，湖南省政府特别颁奖以肯定扶霞对湖南料理国际化的贡献。扶霞在最近十年里，长期从事演讲与烹饪示范工作，有时是独立进行，有时则是和中国厨师合作，足迹踏遍了巴塞罗那、悉尼、纽约、加州、都灵、北京、上海与成都。她还曾担任过中国烹饪旅行团的领队。扶霞目前是伦敦水月巴山餐饮集团的顾问，负责对这家川菜馆的菜单提出建议，同时指导或协助员工训练，以及接待媒体的采访。
那你到杂志上去查一下，这个04期嘛，看有没有你想要的？
四川烹饪杂志2017年04期《中国烹饪》杂志在1980年创刊。在上世纪80年代初的这一转型时期，这样权威性的烹饪期刊的出现很有意义。
《鱼翅与花椒》（[英] 扶霞·邓洛普）电子书网盘下载免费在线阅读链接： 提取码：5u70 书名：鱼翅与花椒作者：[英] 扶霞·邓洛普译者：何雨珈豆瓣评分：3出版社：上海译文出版社出版年份：2018-7页数：265内容简介：扶霞是我的好友，也是我认识的所有外国人中，非常了解中国烹饪的一位。这本屡获殊荣的《鱼翅与花椒》无疑是很多外国人写中国食物的书籍里极为鲜活有趣和精准的 。——陈晓卿（“舌尖上的中国”总导演）这里是中国，一个奇妙的饮食大国。这是关于中国菜的故事，也是一个英国女孩的中国历险记。扶霞一九九四年前往中国长住。打从一开始她就发誓不论人家请她吃什么，不管那食物有多么古怪，她一律来者不拒：第一次与四川料理相遇时的神魂颠倒、亲眼目睹鸡鸭被宰杀时的惊吓、体验千变万化的刀 工、对养生饮食的叹服、品尝珍稀野味时内心的道德两难……透过扶霞的眼睛，我们得以用全新的角度来了解熟悉的中国菜。不同地方的食物拥有其独一无二的气质：川菜的辣带着一丝丝甜，就像悠闲的四川人，总是带着甜甜的体贴；湘菜直接又毫无妥协余地，就跟那里培养出来的领袖人物一样；扬州菜则是太平盛世的食物，温暖而抚慰人心。从四川热闹的市场到甘肃北部荒僻的风景，从福建的深山到迷人的扬州古城，书中呈现了中式料理让人难忘的美妙滋味，也深刻描绘出中西饮食文化差异，且兼具人文观察与幽默趣味。作者简介：扶霞．邓洛普在牛津长大，于剑桥大学取得英国文学学士学位，其后于伦敦亚非学院以名列前茅的优异成绩获得中国研究硕士学位。一九九四年，扶霞在获得了英国文化协会奖学金补助后，前往中国四川大学就读一年；其后又在四川烹饪高等专科学校接受了三个月的专业厨师训练，成为该校第一位外国学生。
《中国烹饪》杂志社有限公司是2007-06-06在北京市西城区注册成立的有限责任公司(自然人投资或控股的法人独资)，注册地址位于北京市西城区报国寺1号。《中国烹饪》杂志社有限公司的统一社会信用代码/注册号是911101026631107534，企业法人陈念，目前企业处于开业状态。《中国烹饪》杂志社有限公司的经营范围是：承办《中国烹饪》杂志的出版、发行；设计、制作、代理、发布广告；组织文化艺术交流活动；承办展览展示；会议服务、劳务服务；信息咨询（不含中介服务）；图文设计、制作；销售文具用品、工艺品、厨房用品、日用品、机械设备。（企业依法自主选择经营项目，开展经营活动；依法须经批准的项目，经相关部门批准后依批准的内容开展经营活动；不得从事本市产业政策禁止和限制类项目的经营活动。）。在北京市，相近经营范围的公司总注册资本为56273492万元，主要资本集中在 5000万以上 和 100-1000万 规模的企业中，共103024家。本省范围内，当前企业的注册资本属于一般。通过百度企业信用查看《中国烹饪》杂志社有限公司更多信息和资讯。
以前我也是看纸质杂志的，可是后来有了电子产品，我就看电子版的了，，，
您好哦，我特别喜欢烹饪，这本是关于西餐的，我个人特别喜欢里面详细介绍了各种西餐和如何烹饪还有烹饪技巧
《名厨》杂志始创于2003年，现为中国烹饪协会名厨专业委员会会刊。《名厨》是餐饮采购决策者的必读杂志，是一本为厨界精英阶层精心打造的综合时尚读本，被称为国内首家专门服务于国内外著名厨艺大师的专业高端媒体。杂志内容以其独特的“实用时尚”定位，第一次不仅关心名厨的专业技能与事业成就，同时关心名厨的生活品味，成功打造出餐饮界时尚第一刊。——希望可以帮到你，望采纳！
你好
《鱼翅与花椒》（[英] 扶霞·邓洛普）电子书网盘下载免费在线阅读链接: -_A 提取码: 1pyd 书名：鱼翅与花椒作者：[英] 扶霞·邓洛普译者：何雨珈豆瓣评分：3出版社：上海译文出版社出版年份：2018-7页数：265内容简介：扶霞是我的好友，也是我认识的所有外国人中，非常了解中国烹饪的一位。这本屡获殊荣的《鱼翅与花椒》无疑是很多外国人写中国食物的书籍里极为鲜活有趣和精准的 。——陈晓卿（“舌尖上的中国”总导演）这里是中国，一个奇妙的饮食大国。这是关于中国菜的故事，也是一个英国女孩的中国历险记。扶霞一九九四年前往中国长住。打从一开始她就发誓不论人家请她吃什么，不管那食物有多么古怪，她一律来者不拒：第一次与四川料理相遇时的神魂颠倒、亲眼目睹鸡鸭被宰杀时的惊吓、体验千变万化的刀 工、对养生饮食的叹服、品尝珍稀野味时内心的道德两难……透过扶霞的眼睛，我们得以用全新的角度来了解熟悉的中国菜。不同地方的食物拥有其独一无二的气质：川菜的辣带着一丝丝甜，就像悠闲的四川人，总是带着甜甜的体贴；湘菜直接又毫无妥协余地，就跟那里培养出来的领袖人物一样；扬州菜则是太平盛世的食物，温暖而抚慰人心。从四川热闹的市场到甘肃北部荒僻的风景，从福建的深山到迷人的扬州古城，书中呈现了中式料理让人难忘的美妙滋味，也深刻描绘出中西饮食文化差异，且兼具人文观察与幽默趣味。作者简介：扶霞．邓洛普在牛津长大，于剑桥大学取得英国文学学士学位，其后于伦敦亚非学院以名列前茅的优异成绩获得中国研究硕士学位。一九九四年，扶霞在获得了英国文化协会奖学金补助后，前往中国四川大学就读一年；其后又在四川烹饪高等专科学校接受了三个月的专业厨师训练，成为该校第一位外国学生。扶霞着有三本书，分别是《四川烹饪》、《湘菜谱》、《鱼翅与花椒》。她在BBC中文频道首度与中国当地电台合作时，担任与成都电台合作的《吃东吃西》电台节目共同制作人，这是一系列以饮食为主题的双语节目。她的文章曾刊登于各大报章杂志，包括《金融时报》《纽约客》《美食家》《四川烹饪》杂志等。她的作品也先后赢得了许多奖项。二○一○年，湖南省政府特别颁奖以肯定扶霞对湖南料理国际化的贡献。扶霞在最近十年里，长期从事演讲与烹饪示范工作，有时是独立进行，有时则是和中国厨师合作，足迹踏遍了巴塞罗那、悉尼、纽约、加州、都灵、北京、上海与成都。她还曾担任过中国烹饪旅行团的领队。扶霞目前是伦敦水月巴山餐饮集团的顾问，负责对这家川菜馆的菜单提出建议，同时指导或协助员工训练，以及接待媒体的采访。
山茶不仅能欣赏，还能食用。中国山茶的食用，应该说从发现野生山茶时就开始尝试了。但我们找到的文献资料记载却比较迟。明太祖朱元璋之孙朱有炖写了一本医药专著《救众本草》记述：“山茶嫩叶炸熟，水淘可食，亦可蒸晒作饮。”这是说山茶可作蔬菜、饮料。明代鲍山经亲自实践，“备尝各类野蔬，别其性味，详其调制”后，所著的《野菜博录》，在“山茶科”中载其食法：“采叶炸熟，水浸淘净，油盐调食，或蒸晒干作茶煮饮可。”李时珍的《本草纲目》也记载了山茶的饮用：“其叶类茗，又可作饮，故得茶名。”清代诗人陈维崧的词《醉乡春·咏茶花》曰：“鼎内乳花将溜，瓶里玉花选逗”，写了山茶的食用和山茶的插花。“乳花”是指油炸后产生的泡花，“溜”是原料经油炸后再加芡粉烹调的一种烹饪方法。“溜山茶”的具体做法是用花瓣拖面油煎后掺糖制成点心，或加配料制成菜肴。归纳起来，山茶的食用价值有三：一是榨茶子油。山茶，特别是油茶果实，含有丰富的脂肪油，是中国最重要的木本油料植物之一。茶油不仅供一般食用，而且是心血管病患者的保健食品。二是作茶饮。山茶叶，含有茶碱等生物碱，可作饮料。三是鲜花美食。山茶之花泡酒，制成山茶酒；山茶之花煮糯米粥，为药膳，均有治痢功效。山茶的花瓣含有丰富的维生素、蛋白质、脂肪、淀粉、各种微量矿物质和高效的生物活性物质，因而食用鲜花已成为现代饮食文化的新潮。用各色山茶可配制色彩多样的沙拉点心；用山茶花瓣拖油或拖面油煎后掺糖，是一种上品甜食；山茶与米或面可制成山茶饼；用山茶花瓣同其他原料配制，可烹调成富有特色的美味佳肴。江苏南通市茶花协会秘书长、特级烹调大师许锦生，在《四川烹饪》杂志上发文介绍了两款山茶保健菜肴——山茶花羹和山茶鱼。山茶花羹的特点是汤浓味醇，色彩艳丽，具有营养和保健作用。山茶鱼原料有山茶、净鳜鱼肉和其他配料。制作时拼摆成山茶枝叶和山茶之花形状。其特点为山茶鲜嫩，形态逼真，具有增强机体免疫力的作用。南通市茶花协会董介庚也介绍了一款山茶菜肴——山茶凤脯，原料是山茶、嫩鸡脯肉和其他配料。制作时将莴苣雕刻成凤凰头置盆配合造型。其特点是色泽鲜艳，口感滑嫩，具有降低血压、明目的作用。金华烹饪大师潘建良的“金华茶花”菜肴获得了“蜜蜂杯”烹饪技能大赛金奖。这道菜好似一朵美丽的山茶花，娇艳欲滴，在苍翠的绿叶青枝映衬下，栩栩如生，还不时散发出诱人的香味，真可谓色香味形俱全了。
四川烹饪杂志2017年四期。上面的内容涉及的很多，是一期很不错的杂志。