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四大振兴四川与四川的一系列报道
发布时间: 16:06&
7月24日成都
社新华：对系列报道的振兴：四四川四川海洋与|
|作者徐杨?他|
|世界大，中国各地的。在每一个中国社区的地方，总有一二家四川餐饮企业正在蓬勃发展。有外国朋友说，“是四川菜的象征中国”。在四川席卷了世界，今天，很难想象在改革开放初期，四川厨师是如何开始了四川跨门走出国门的“第一枪”。|
|”在当时是一个“品牌”，我们不打无准备之仗，我们准备了一个星期的纽约店开幕之前，美国的饮食习惯调查，准备各种半成品点心。”回忆1980与四川大师曾国华一起联合美国在纽约的厨师经验荣公园店。年龄超过七十岁的胡华如是说。
第一次来到美国，更多的风味厨师，清淡少油汁推出了糖醋脆皮鱼、鸡豆花、家常海参特色四川菜，菜供不应求，餐厅营业额因此攀登。胡华记得，当时从9每天早上工作到11时，一人负责两灶工作常态，很多厨师因长时间站立工作和脚肿胀。
一荣乐园在纽约店王师傅发展至今，在美国销售的糖醋脆皮鱼，不要忘记：厨师刀鱼在拉双色调模式的两侧，与来自四川四川的香料烹调的货物，美国许多食客边吃边称赞，即使在汤收拾完。
纽约厨师6年王开发回忆，虽然第一次走出国门的料理厨师是政府选择精心挑选的四川厨师，但是每个人的收入只比洗碗机和稍高，甚至成为了服务员小费的一半。”但在对外宣传中，我们的祖先传下了四川，我们珍惜。”
在上个世纪80年代开始四川厨师“出国潮”，四川的厨师在五大洲40多个国家的数千人，他们向国外正宗的四川菜，也带来了外国的饮食理念。 |
|四川大师张忠友于1987去纽约联合国总部作为中国代表团的厨师。中国代表团的代表主持张忠友其他成员，一个“鱼香虾排”让你回味无穷。几年后，张忠友远赴日本、德国等地工作。过去的记忆，张忠友直言，他告诉日本人民学精了，对德国人很严重，国外的经验在他的四川哲学产生了巨大的影响。|
|”我们不能固守自己的传统，在维护的同时，我们必须发展。没有生命，没有发展”。张忠友指出只有麻婆豆腐，宫保鸡丁经典四川开发不够，使原料丰富的国际视野，四川要获得更大的发展空间。|
|随着我国市场经济的发展，为了 &
In July 24 Chengdu
news agency Xinhua: the revitalization of the series of reports: four Sichuan Sichuan ocean and
author Xu Yangyi he
the world's big, Chinese everywhere. In every Chinese communities in place, there will always be a two Sichuan restaurant business is booming. Have foreign friends said, &is the symbol of Sichuan cuisine Chinese&. In Sichuan has swept the world, today, is difficult to imagine in the early stage of reform and opening up, the Sichuan chefs is how started the Sichuan cross door going abroad &first shot&.
&at that time out is a 'brand', we do not fight the battle unprepared, we have prepared a week before the opening of the New York store, the survey of American eating habits, to prepare all kinds of semi finished snacks.& Memories in 1980 with the Sichuan master Zeng Guohua together to the United States as Rong Park shop in New York Chef experience. Over seventy years of age Hu Xianhua such as is said. & p & first arrived in the United States, the chefs with more flavor, less light oil juice launched a crispy sweet and sour fish, chicken Douhua, home cooked sea cucumber characteristic Sichuan cuisine, food is in short supply relative to the demand, the restaurant turnover therefore climbing. Hu Xianhua remember, at that time from 9 to work every morning until 11 when, one person is responsible for the work of the two foci is the norm, many chefs because of long standing work and feet swelling.
& p & another Rong paradise shop in New York chef Wang developed so far on in US sales of crispy sweet and sour fish, never forget: chef knife fish on both sides of the draw two tone pattern, with from Sichuan cargo of Sichuan spices cooked, many American diners edge eats an edge to praise, finished even after the soup packed away.
& p & in New York chef 6 years of Wang Kaifa memories, although the first out of the country's cuisine chef is the government pick carefully selected Sichuan chefs, but everyone's income only than dishwashers and slightly higher, even as half of the tip to the waiter. &But in foreign propaganda of our ancestors passed down Sichuan, we cherish.&
& p & in the eighties of the last century began Sichuan Chef &go boom&, Sichuan has thousands of chefs to more than 40 countries on five continents, they to foreign to authentic Sichuan cuisine, also brought foreign diet concept.
Sichuan master Zhang Zhongyou went to New York in 1987 to United Nations Headquarters as China delegation chef. A Chinese delegation hosted other members on behalf of Zhang Zhongyou, a &Fish-Flavored Shrimps row& let you lead a person to endless aftertastes. After a few years, Zhang Zhongyou traveled to Japan, Germany and other places of work. Memories of the past, Zhang Zhongyou bluntly, he told the Japanese people learn the fine, to the Germans learned a serious, the experience of foreign countries on his philosophy of Sichuan produced huge influence.
&we can not stick to, in the maintenance of their own tradition at the same time, we must develop. There is no life without development.& Zhang Zhongyou pointed out that only around Mapo Tofu, kung pao chicken classic Sichuan development is not enough, the international perspective to make raw materials rich, the Sichuan to obtain greater development space.
with the development of China's market economy, in order to &}