蒜(suan)(suan)香(xiang)味(wei)作為(wei)(wei)一種廣泛應用(yong)(yong)于東西方飲食的(de)味(wei)型(xing)(xing)(xing)，不論是(shi)冷菜或是(shi)熱菜，所用(yong)(yong)的(de)材(cai)料是(shi)家禽、水產還(huan)是(shi)蔬(shu)菜，做(zuo)出(chu)來的(de)菜肴(yao)都有著極富魅(mei)力的(de)風(feng)味(wei)。而蒜(suan)(suan)香(xiang)味(wei)中又分(fen)為(wei)(wei)“鮮(xian)(xian)(xian)蒜(suan)(suan)香(xiang)型(xing)(xing)(xing)”和“蒜(suan)(suan)油香(xiang)型(xing)(xing)(xing)”，其中"鮮(xian)(xian)(xian)蒜(suan)(suan)香(xiang)型(xing)(xing)(xing)"多出(chu)現于北(bei)方地(di)區(qu)，特點(dian)是(shi)“蒜(suan)(suan)香(xiang)清爽、咸(xian)鮮(xian)(xian)(xian)微(wei)辣”；"蒜(suan)(suan)油香(xiang)型(xing)(xing)(xing)"多用(yong)(yong)于南方地(di)區(qu)，特點(dian)為(wei)(wei)“蒜(suan)(suan)香(xiang)濃郁、鮮(xian)(xian)(xian)咸(xian)味(wei)厚”。下面就來介紹下各種食材(cai)的(de)蒜(suan)(suan)香(xiang)味(wei)做(zuo)法(fa)。

蒜香(xiang)(xiang)味(wei)在中(zhong)式調味(wei)中(zhong)，與“香(xiang)(xiang)辣(la)味(wei)型”、“五(wu)香(xiang)(xiang)味(wei)型”等多有相復合(he)，這也造就了各地菜肴(yao)的(de)(de)不同風(feng)味(wei)。“蒜泥醋汁(zhi)”作佐餐的(de)(de)飲食習慣(guan)更是(shi)南北(bei)皆有，各種青蒜、蒜黃和蒜苗(miao)更是(shi)在各種菜肴(yao)中(zhong)展現著(zhu)不同程度的(de)(de)蒜香(xiang)(xiang)。

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