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最近几年，川菜在餐饮市场上异常火爆，菜品层出不穷，花样不断翻新。厨师们就是在调味方面也不墨守成规，他们多方采撷，融汇贯通，在川菜原有的传统味型基础上，引进了西餐、粤菜等外来调味方法，以成菜快捷、风味各异的特点迎合了当前食客的消费需要，满足了广大群众对菜品?
In recent years, Sichuan cuisine in the catering market is extremely hot, dishes emerge in an endless stream, patterns continue to renovate. The chefs do not stick to conventions in seasoning. They pick up and integrate with each other. Based on the original traditional flavor of Sichuan cuisine, the chefs introduce foreign flavors such as western food and Cantonese cuisine to cater to the characteristics of fast food and distinctive flavor. The current consumer needs of diners to meet the masses of the dishes?