[{"_1":2,"_46":-5,"_47":-5},"loaderData",{"_3":4,"_14":15,"_44":-5,"_45":-5},"root",{"_5":-5,"_6":-5,"_7":-5,"_8":9,"_10":11},"user","shoppingCartId","toast","locale","en","constants",{"_12":13},"paypalClientId","AenrHU49peF-ZUH-Yq7AXLLNZYGUGlml474U16NCjB4ZznmQCEjiliN3whyuVZmkb7VxEzmTALgtKEKE","routes/_store+/_readers+/email_author.$slug/route",{"_16":17,"_43":-5},"book",{"_18":19,"_20":21,"_22":23,"_24":25,"_26":27,"_28":29},"id","Z2lkOi8vbGVhbnB1Yi9TdG9yZTo6Qm9va1Byb2R1Y3QvNTIyMzg","title","四川菜谱","state","published","contactAuthorMethod","email","aboutText","

川菜是中国主要菜系之一，不但历史悠久，而且源远流长。川菜讲究色、香、味、形，地方风味浓郁，尤其注重调味。川菜取材广泛，味道多变，适应性强，素有“一菜一格，百菜百味”和“食在中国，味在四川”的美誉。

《四川菜谱》是成都市饮食公司所编纂，于一九七二年七月发行的内部资料。其中记述了三百一十二个菜品。随着时间流逝，市面餐馆日常出品的一些菜品已经不同于传统口味。很多菜品更是鲜少出现在现今的餐桌上。更有一些稀有的原料已经消失不见。为了承传历史，特将这本1972年编印的《四川菜谱》整理、修订、重制，以电子书的形式重新发布。

此次重制，采用了当前时代的计算机技术。将全部书页拍照，照片后期处理（校正曝光、校正透视变形、对齐版心位置），获得了二值化的黑白两色书页图片。以 OCR (Optical Character Recognition) 技术处理书页图片，获得了电子文稿。校对电子文稿，修正 OCR 识别错误。将电子文稿以 LaTeX 排版技术重新排版。为了重现原书的排印风格，书页版心尺寸、章节格式、字体、字号、插图，都尽力保持跟原书一致。以原书第一版为底本，参校原书第二版、原书的祖本和衍生版本，修正误植、错字、别字；编写了校勘记和索引。最终获得 PDF 电子书。五十年前的菜谱秘籍通过新技术和现代化的面貌得以继续承传。

","authors",[30],{"_18":31,"_32":33,"_5":34},"Z2lkOi8vbGVhbnB1Yi9TdG9yZTo6UHJvZHVjdEF1dGhvci81NTE3Mg","name","GONG Jie",{"_35":36},"avatar",{"_37":38,"_39":40,"_41":42},"url","https://secure.gravatar.com/avatar/f4d56ec92e646ed94b0475246f0008cd?r=pg&d=mm","styleName","medium","exists",true,"currentUser","routes/_store+/_layout","routes/_store+/_readers+/_layout","actionData","errors"]

Email the Author