工匠精神视阈下中式面点的传承与创新发展

摘 要：目前，中式面点已经发展为品类繁多、滋味各异的中式点心，融入了中国传统文化、地域特色和民族风俗。面对西式点心的竞争压力，本文从工匠精神的视角出发，结合当前消费者的多样化需求，以及餐饮养生的大趋势，探索出中式面点传承和创新发展的路径。

关键词：工匠精神;中式面点;传承;创新

Inheritance and Innovative Development of Chinese Pastry from the Perspective of Craftsmanship Spirit

LIAO YiZhen， YANG He*

（Guilin Tourism University， Guilin 541006， China）

Abstract： At present， Chinese pastry has developed into a wide variety of Chinese snacks with different tastes， integrating the traditional Chinese culture， regional characteristics and ethnic customs. In the face of the competitive pressure of western dim sum， this paper explores the path of the inheritance and innovative development of Chinese pastry from the perspective of the craftsman spirit， combining with the diversified needs of current consumers and the general trend of catering and health preservation.

Keywords： craftsman spirit; Chinese pastry; inheritance; innovation

中式面点是指以各种粮食、禽畜肉、鱼、虾、蛋、乳、蔬菜和水果等为原料，再配以各种调味品，经加工制成的色香味形质俱佳的食品。（剩余4025字）