官府菜,自商周至清末,伴随着中国历史的发展,经无数历代帝王、重臣、名厨的推进,不断朝着精益求精的方向演变,最终成为中华饮馔文化中之集大成者,以原料昂贵、烹制精细、铺张奢华而著称。毋庸讳言,即使在今天,宫廷菜和官府菜依旧是服务于小众的,在整个餐饮业态中所占的比例并不高。我们今天关注官府菜,是要学习其对原料安全的严格把控,对养生和健康的适时关注,推动对传统 Official cuisine, from the Shang and Zhou dynasties to the late Qing Dynasty, accompanied by the development of Chinese history, has evolved in the direction of excellence through the advent of numerous emperors, ministers and chefs. It eventually became the culmination of Chinese culinary culture, Cooked, extravagant and famous. Needless to say, even today, the court food and government food are still serving the minority, the proportion of the entire restaurant format is not high. Today, when we are concerned about the official cuisine, we must study strictly its control over the safety of raw materials, timely attention to health and well-being, and promote the traditional