摘 要
西式烹饪工艺在全球化背景下逐渐融入中国饮食文化，其本土化创新成为推动中西饮食文化交流与融合的重要课题。本研究以西式烹饪工艺在中国的本土化创新为切入点，旨在探讨其适应性转化机制及其对现代中国餐饮业发展的潜在影响。研究通过文献分析、案例研究和实地调研相结合的方法，选取具有代表性的西式烹饪工艺及其在中国的应用实例，深入剖析其在食材选择、调味方式、烹饪技法以及菜品呈现等方面的本土化调整策略。研究表明，西式烹饪工艺在中国的本土化创新主要体现在三个方面：一是基于中国传统饮食习惯对西式菜品进行口味改良；二是结合本地食材资源优化原料搭配；三是融入中国饮食文化元素以提升菜品的文化认同感。研究发现，这种创新不仅丰富了中国餐饮市场的多样性，还促进了中西烹饪技艺的双向交流。本研究的创新点在于首次系统地提出了西式烹饪工艺本土化创新的理论框架，并通过实证分析验证了该框架的可行性和有效性。这一研究成果为餐饮行业提供了理论指导和实践参考，同时为全球化背景下的饮食文化传播与创新提供了新的视角和思路。
关键词：西式烹饪工艺；本土化创新；中西饮食文化融合；口味改良；食材搭配优化
Western culinary techniques have gradually integrated into Chinese dietary culture under the backdrop of globalization, and their localization innovation has become an important topic in promoting cultural exchange and integration between Chinese and Western cuisines. This study focuses on the localization innovation of Western culinary techniques in China, aiming to explore their adaptive transformation mechanisms and potential impacts on the development of modern Chinese catering industry. By combining literature analysis, case studies, and field research, this study selects representative Western culinary techniques and their application examples in China, analyzing in depth the localization adjustment strategies in terms of ingredient selection, seasoning methods, cooking techniques, and dish presentation. The findings indicate that the localization innovation of Western culinary techniques in China is mainly reflected in three aspects: first, flavor improvement of Western dishes based on traditional Chinese dietary habits; second, optimization of ingredient combinations by utilizing local resources; and third, incorporation of Chinese dietary cultural elements to enhance cultural认同of dishes. It is found that such innovation not only enriches the diversity of the Chinese catering market but also promotes bidirectional exchanges of cooking skills between China and the West. The innovation of this study lies in its systematic proposal of a theoretical fr amework for the localization innovation of Western culinary techniques for the first time, which has been empirically validated for its feasibility and effectiveness. This research provides theoretical guidance and practical references for the catering industry and offers new perspectives and ideas for the dissemination and innovation of dietary culture under globalization.
Keywords: Western Cooking Techniques; Localization Innovation; Integration Of Chinese And Western Food Cultures; Flavor Improvement; Ingredient Combination Optimization
目 录
一、绪论 1
（一）西式烹饪工艺本土化创新的研究背景 1
（二）研究西式烹饪工艺本土化的意义与价值 1
（三）国内外研究现状与发展趋势分析 1
（四）本文研究方法与技术路线设计 2
二、西式烹饪工艺在中国的传播与适应 2
（一）西式烹饪工艺引入中国的历程回顾 2
（二）中国饮食文化对西式烹饪的影响因素 3
（三）西式烹饪工艺与中国食材的结合方式 3
（四）消费者需求对西式烹饪工艺的推动作用 4
（五）西式烹饪工艺本土化的关键挑战 4
三、西式烹饪工艺的本土化创新路径 5
（一）基于地方特色的烹饪技法融合 5
（二）针对中式口味的调味体系调整 5
（三）创新菜品设计中的文化元素融入 6
（四）技术革新在西式烹饪本土化中的应用 6
（五）传统与现代结合的烹饪模式探索 7
四、西式烹饪工艺本土化创新的案例分析 7
（一）中西融合餐饮品牌的成功经验总结 7
（二）特定菜品的本土化创新实践剖析 8
（三）区域性西式烹饪工艺创新的典型案例 8
（四）新媒体时代下西式烹饪工艺的推广策略 9
（五）本土化创新对餐饮行业发展的启示 9
结论 10
参考文献 11
致 谢 12
