中式面點在(zai)我國(guo)飲(yin)食文(wen)化中有(you)著3000多年的(de)(de)悠(you)長歷史(shi),是我國飲食(shi)文化歷史(shi)中(zhong)的(de)(de)寶貴(gui)財富之(zhi)一。中(zhong)式(shi)面(mian)點(dian)制(zhi)(zhi)作工(gong)藝起源于西(xi)周時(shi)期,隋唐,元(yuan)宋時(shi)期,面(mian)點(dian)制(zhi)(zhi)作工(gong)藝技(ji)術(shu)得(de)到了較專業和較全面(mian)的(de)(de)發展。明清時(shi)期,尤其鴉(ya)片戰(zhan)爭后(hou),面(mian)點(dian)制(zhi)(zhi)作技(ji)術(shu)得(de)到更全面(mian)的(de)(de)發展,各(ge)種風味流派點(dian)心基(ji)本(ben)形成...進入面食知識講堂>>