CAJ | 학술논문

近代广东饮食行业的能人巧匠们利用岭南的地理气候优势、土产优势和传统工艺优势，进一步发展了发酵工艺技术，制作了具有鲜明地方特色的酱、醋、腐乳、腌制菜、腊味等发酵食品，对粤菜菜系的形成和发展起到了重要作用，为岭南饮食文化增添了新内容，也对中华饮食文化的发展做出了较大的贡献。
근대엄동음식행업적능인교장문이용령남적지리기후우세、토산우세화전통공예우세，진일보발전료발효공예기술，제작료구유선명지방특색적장、작、부유、업제채、석미등발효식품，대월채채계적형성화발전기도료중요작용，위령남음식문화증첨료신내용，야대중화음식문화적발전주출료교대적공헌。
The modern highly-skilled technicians in Guangdong catering industries take the advantage of Lingnan's geographical environment and climate, native products and traditional craftwork to further develop fermentation technology and fermented foods with distinctive local features, such as soy sauce, vinegar, fermented bean curd, pickled foods, cured foods, which plays a key role in the formation and development of Cantonese cuisine, thus adding a new content to the catering culture in Lingnan areas and contributing to the Chinese catering culture development.