| 自贡盐帮菜的风味浅析 |
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| 引用本文： | 吴晓东. 自贡盐帮菜的风味浅析[J]. 四川理工学院学报(社会科学版), 2008, 23(4): 11-14,20 |
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| 作者姓名： | 吴晓东 |
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| 作者单位： | 四川理工学院,管理系,四川,自贡,643000 |
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| 基金项目： | 四川省教育厅川菜发展研究中心研究项目 |
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| 摘 要： | 自贡盐帮菜是川菜的重要支柱，是自贡市重点打造的品牌。它之所以受到市场、专家、政府的认同，具有强大的生命力、扩张力，奥秘在其拥有鲜明的特色。本文力图从自然、社会，尤其是自贡的井盐生产和井盐文化去探寻自贡盐帮菜的风味特色及其成因，丰富自贡盐帮菜的理论研究，提高其核心竞争力。
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| 关 键 词： | 自贡盐帮菜 风味 特色 成因 |
Flavor of Zigong Salt Gang's Dishes |
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| WU Xiao-dong. Flavor of Zigong Salt Gang's Dishes[J]. Journal of Sichuau University of Science & Engineering:Social Sciences Edition, 2008, 23(4): 11-14,20 |
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| Authors: | WU Xiao-dong |
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| Affiliation: | WU Xiao-dong (Department of Management, Sichuan University of Science and Engineering, Zigong 643000, China) |
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| Abstract: | Zigong Salt Gang＇s dish is the important part of Sichuan food and the key band the Zigong government attaches great importance to. It is recognized by market, experts and the government and has strong vitality and expandability because it has distinct features. This paper probes into its flavor and cause of formation from the aspects of nature and society, especially well salt production in Zigong and its culture in order to enrich the theoretical research on Zigong Salt Gang＇s dishes and improve its core competitiveness. |
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| Keywords: | Zigong Salt Gang＇s dishes flavor feature cause of formation |
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