User:Liao Zuoyun - Revision history

Liao Zuoyun: /* Flavor Types */

2025-06-19T10:33:20Z

Flavor Types

Liao Zuoyun: /* Flavor Types */

2025-06-19T10:32:51Z

Flavor Types

Liao Zuoyun: /* Flavor Types */

2025-06-19T10:13:51Z

Flavor Types

Liao Zuoyun at 13:11, 8 June 2025

2025-06-08T13:11:40Z

Liao Zuoyun at 11:38, 6 June 2025

2025-06-06T11:38:54Z

Liao Zuoyun at 10:37, 6 June 2025

2025-06-06T10:37:13Z

Liao Zuoyun at 10:07, 6 June 2025

2025-06-06T10:07:26Z

Liao Zuoyun at 09:58, 6 June 2025

2025-06-06T09:58:20Z

Liao Zuoyun at 09:50, 6 June 2025

2025-06-06T09:50:03Z

Liao Zuoyun at 09:17, 6 June 2025

2025-06-06T09:17:24Z

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 ====Flavor Types====
-“Hunan cuisine is a local flavor with a long history in China and is considered the third most popular folk cuisine. It is mainly distributed in the Xiangjiang River basin, the Dongting Lake area, and the Western Hunan mountainous region. Known for its rich oil, deep color, and flavors such as sourness, spiciness, saltiness, fragrance, tenderness, and strong freshness, it is particularly famous for stewed, braised, and steamed dishes. ” (Guo,2016:105) Hunan cuisine's soul lies in the masterful use of local chili peppers-such as Hengdong yellow chili and fermented chopped chil-renowned not only for their fiery intensity but also for their smoky, fruity aromas unlocked through techniques like fermentation and stir-frying. These chilies intertwine with aromatics like garlic, ginger, and perilla, creating a multidimensional taste experience that is both bold and nuanced. The tangy acidity, drawn from house-pickled ingredients (like sour beans or pickled chilies) or rice vinegar, cuts through richness while amplifying the layers of heat. Savory depth is meticulously calibrated using staples like fermented black beans and cured meats, forming a robust flavor base that anchors the dish. While sweetness occasionally appears in select dishes (e.g. Mao-style braised pork), it remains peripheral to Hunan cuisine's essence, which thrives on a philosophy of “domineering spiciness and soul-capturing aromas.” This culinary approach reflects Hunan's rich agricultural heritage and a cultural preference for flavors that are both assertive and deeply satisfying, making every bite a journey through the region’s vibrant gastronomic traditions.
+“Hunan cuisine is a local flavor with a long history in China and is considered the third most popular folk cuisine. It is mainly distributed in the Xiangjiang River basin, the Dongting Lake area, and the Western Hunan mountainous region. Known for its rich oil, deep color, and flavors such as sourness, spiciness, saltiness, fragrance, tenderness, and strong freshness, it is particularly famous for stewed, braised, and steamed dishes. ” (Guo,2016:105) Hunan cuisine's soul lies in the masterful use of local chili peppers-such as Hengdong yellow chili and fermented chopped chil-renowned not only for their fiery intensity but also for their smoky, fruity aromas unlocked through techniques like fermentation and stir-frying. These chilies intertwine with aromatics like garlic, ginger, and perilla, creating a multidimensional taste experience that is both bold and nuanced. The tangy acidity, drawn from house-pickled ingredients (like sour beans or pickled chilies) or rice vinegar, cuts through richness while amplifying the layers of heat. Savory depth is meticulously calibrated using staples like fermented black beans and cured meats, forming a robust flavor base that anchors the dish. While sweetness occasionally appears in select dishes (e.g. Mao-style braised pork), it remains peripheral to Hunan cuisine's essence, which thrives on a philosophy of “domineering spiciness and soul-capturing aromas.” This culinary approach reflects Hunan's rich agricultural heritage and a cultural preference for flavors that are both assertive and deeply satisfying, making every bite a journey through the region's vibrant gastronomic traditions.
 ===Famous Dishes and Snacks of Hunan Cuisine===

@@ Line 29: / Line 29: @@
 ====Flavor Types====
-“Hunan cuisine is a local flavor with a long history in China and is considered the third most popular folk cuisine. It is mainly distributed in the Xiangjiang River basin, the Dongting Lake area, and the Western Hunan mountainous region. Known for its rich oil, deep color, and flavors such as sourness, spiciness, saltiness, fragrance, tenderness, and strong freshness, it is particularly famous for stewed, braised, and steamed dishes. ” (Guo,2016:105) Hunan cuisine’s soul lies in the masterful use of local chili peppers-such as Hengdong yellow chili and fermented chopped chil-renowned not only for their fiery intensity but also for their smoky, fruity aromas unlocked through techniques like fermentation and stir-frying. These chilies intertwine with aromatics like garlic, ginger, and perilla, creating a multidimensional taste experience that is both bold and nuanced. The tangy acidity, drawn from house-pickled ingredients (like sour beans or pickled chilies) or rice vinegar, cuts through richness while amplifying the layers of heat. Savory depth is meticulously calibrated using staples like fermented black beans and cured meats, forming a robust flavor base that anchors the dish. While sweetness occasionally appears in select dishes (e.g. Mao-style braised pork), it remains peripheral to Hunan cuisine’s essence, which thrives on a philosophy of “domineering spiciness and soul-capturing aromas.” This culinary approach reflects Hunan’s rich agricultural heritage and a cultural preference for flavors that are both assertive and deeply satisfying, making every bite a journey through the region’s vibrant gastronomic traditions.
+“Hunan cuisine is a local flavor with a long history in China and is considered the third most popular folk cuisine. It is mainly distributed in the Xiangjiang River basin, the Dongting Lake area, and the Western Hunan mountainous region. Known for its rich oil, deep color, and flavors such as sourness, spiciness, saltiness, fragrance, tenderness, and strong freshness, it is particularly famous for stewed, braised, and steamed dishes. ” (Guo,2016:105) Hunan cuisine's soul lies in the masterful use of local chili peppers-such as Hengdong yellow chili and fermented chopped chil-renowned not only for their fiery intensity but also for their smoky, fruity aromas unlocked through techniques like fermentation and stir-frying. These chilies intertwine with aromatics like garlic, ginger, and perilla, creating a multidimensional taste experience that is both bold and nuanced. The tangy acidity, drawn from house-pickled ingredients (like sour beans or pickled chilies) or rice vinegar, cuts through richness while amplifying the layers of heat. Savory depth is meticulously calibrated using staples like fermented black beans and cured meats, forming a robust flavor base that anchors the dish. While sweetness occasionally appears in select dishes (e.g. Mao-style braised pork), it remains peripheral to Hunan cuisine's essence, which thrives on a philosophy of “domineering spiciness and soul-capturing aromas.” This culinary approach reflects Hunan's rich agricultural heritage and a cultural preference for flavors that are both assertive and deeply satisfying, making every bite a journey through the region’s vibrant gastronomic traditions.
 ===Famous Dishes and Snacks of Hunan Cuisine===

@@ Line 29: / Line 29: @@
 ====Flavor Types====
-“Hunan cuisine is a local flavor with a long history in China and is considered the third most popular folk cuisine. It is mainly distributed in the Xiangjiang River basin, the Dongting Lake area, and the Western Hunan mountainous region. Known for its rich oil, deep color, and flavors such as sourness, spiciness, saltiness, fragrance, tenderness, and strong freshness, it is particularly famous for stewed, braised, and steamed dishes. ” (Guo,2016:105) Hunan cuisine’s soul lies in the masterful use of local chili peppers-such as Hengdong yellow chili and fermented chopped chil-renowned not only for their fiery intensity but also for their smoky, fruity aromas unlocked through techniques like fermentation and stir-frying. These chilies intertwine with aromatics like garlic, ginger, and perilla, creating a multidimensional taste experience that is both bold and nuanced. The tangy acidity, drawn from house-pickled ingredients (like sour beans or pickled chilies) or rice vinegar, cuts through richness while amplifying the layers of heat. Savory depth is meticulously calibrated using staples like fermented black beans and cured meats, forming a robust flavor base that anchors the dish. While sweetness occasionally appears in select dishes (e.g., Mao-style braised pork), it remains peripheral to Hunan cuisine’s essence, which thrives on a philosophy of “domineering spiciness and soul-capturing aromas.” This culinary approach reflects Hunan’s rich agricultural heritage and a cultural preference for flavors that are both assertive and deeply satisfying, making every bite a journey through the region’s vibrant gastronomic traditions.
+“Hunan cuisine is a local flavor with a long history in China and is considered the third most popular folk cuisine. It is mainly distributed in the Xiangjiang River basin, the Dongting Lake area, and the Western Hunan mountainous region. Known for its rich oil, deep color, and flavors such as sourness, spiciness, saltiness, fragrance, tenderness, and strong freshness, it is particularly famous for stewed, braised, and steamed dishes. ” (Guo,2016:105) Hunan cuisine’s soul lies in the masterful use of local chili peppers-such as Hengdong yellow chili and fermented chopped chil-renowned not only for their fiery intensity but also for their smoky, fruity aromas unlocked through techniques like fermentation and stir-frying. These chilies intertwine with aromatics like garlic, ginger, and perilla, creating a multidimensional taste experience that is both bold and nuanced. The tangy acidity, drawn from house-pickled ingredients (like sour beans or pickled chilies) or rice vinegar, cuts through richness while amplifying the layers of heat. Savory depth is meticulously calibrated using staples like fermented black beans and cured meats, forming a robust flavor base that anchors the dish. While sweetness occasionally appears in select dishes (e.g. Mao-style braised pork), it remains peripheral to Hunan cuisine’s essence, which thrives on a philosophy of “domineering spiciness and soul-capturing aromas.” This culinary approach reflects Hunan’s rich agricultural heritage and a cultural preference for flavors that are both assertive and deeply satisfying, making every bite a journey through the region’s vibrant gastronomic traditions.
 ===Famous Dishes and Snacks of Hunan Cuisine===

@@ Line 179: / Line 179: @@
 [6]盛金朋,彭军炜.饮食美学视域下湘菜质感的特征及其表现[J].楚雄师范学院学报,2022,37(04):126-131.[Sheng Jinpeng, Peng Junwei. The Characteristics and Manifestations of the Texture of Hunan Cuisine from the Perspective of Aesthetics of Food[J]. Journal of Chuxiong Normal University, 2022, 37(04): 126-131.][https://yclib.hunnu.edu.cn/vpn/1008/https/NNYHGLUDN3WXTLUPMW4A/kcms2/article/abstract?v=tMRSZR5ycIt-tnUJFeCudwFmY3Nf-UbUCjuDTZS5iFbO1OV1SyuysPsTPqYHPux82hC3Q4Fryjl8NLsZM1xU9z2wn71HmrCkPGtG4jGWKQRr0OQ_kzDOuwfPwf5JWJxuRp6zxc9j7r4nzwwCboGaBYDdTjSJ8q94tM1NILIXRj5Okc_AilVriA==&uniplatform=NZKPT&language=CHS]
-[7] Jiaqi Zheng, Huijing Yang, Shanghong Li, Li Chai. Environmental footprints in divergent cuisines: a case study of eight Chinese culinary traditions[J]. Frontiers in Sustainable Food Systems,2024,（08）1366208.[https://yclib.hunnu.edu.cn/vpn/1008/https/NNYHGLUDN3WXTLUPMW4A/kcms2/article/abstract?v=tMRSZR5ycIsoMtVz8VragcEOWMC6fdkWx6xOQn1POVl3gHNs9bZpXttXzVEb74dZ8DcvNwYgR1Pg8dTJ_eT7v7oYfKpiiISEpJG7rWPk40VQy0_8btsYxABtaTBB77rDmZZYLpnVAnbyBgSglKMUjt1TjjbQ-BpexowKrxAOjBYbB55GP2_sg0Qtffrb2o-4HVXhJd_JEvTfB8c-H741zw==&uniplatform=NZKPT&language=CHS]
+[7] Jiaqi Zheng, Huijing Yang, Shanghong Li, Li Chai. Environmental footprints in divergent cuisines: a case study of eight Chinese culinary traditions[J]. Frontiers in Sustainable Food Systems,2024, (08): 1366208.[https://yclib.hunnu.edu.cn/vpn/1008/https/NNYHGLUDN3WXTLUPMW4A/kcms2/article/abstract?v=tMRSZR5ycIsoMtVz8VragcEOWMC6fdkWx6xOQn1POVl3gHNs9bZpXttXzVEb74dZ8DcvNwYgR1Pg8dTJ_eT7v7oYfKpiiISEpJG7rWPk40VQy0_8btsYxABtaTBB77rDmZZYLpnVAnbyBgSglKMUjt1TjjbQ-BpexowKrxAOjBYbB55GP2_sg0Qtffrb2o-4HVXhJd_JEvTfB8c-H741zw==&uniplatform=NZKPT&language=CHS]
 [8] Wenzhi Zhao, Zhongwei Jia, Hanping Shi. Nutrition and dietary inflammatory indices of the eight major cuisines of China[J]. BMC Nutrition,2025,11(1):63.[https://yclib.hunnu.edu.cn/vpn/1008/https/NNYHGLUDN3WXTLUPMW4A/kcms2/article/abstract?v=tMRSZR5ycIvKfJ9M227gWm48-6LIph7N96FEzzpY0tLym3az0qBPBWcTEiDj2PCzk03ZuXE_-Njl8BTBzDKDSRijiWhClpD1g-BvDwwuufXiRbkFgqOs2rTSRxUwYMkjdTzO3B-xmAqYnIHlS4Hr5wUW_pehRgdMCEoDfXgul_pD30jkrhOjtuk0PP3iCmjcT6yZNd235wWHsjhPisjOcQ==&uniplatform=NZKPT&language=CHS]
@@ Line 377: / Line 377: @@
 [6]盛金朋,彭军炜.饮食美学视域下湘菜质感的特征及其表现[J].楚雄师范学院学报,2022,37(04):126-131.[Sheng Jinpeng, Peng Junwei. The Characteristics and Manifestations of the Texture of Hunan Cuisine from the Perspective of Aesthetics of Food[J]. Journal of Chuxiong Normal University, 2022, 37(04): 126-131.][https://yclib.hunnu.edu.cn/vpn/1008/https/NNYHGLUDN3WXTLUPMW4A/kcms2/article/abstract?v=tMRSZR5ycIt-tnUJFeCudwFmY3Nf-UbUCjuDTZS5iFbO1OV1SyuysPsTPqYHPux82hC3Q4Fryjl8NLsZM1xU9z2wn71HmrCkPGtG4jGWKQRr0OQ_kzDOuwfPwf5JWJxuRp6zxc9j7r4nzwwCboGaBYDdTjSJ8q94tM1NILIXRj5Okc_AilVriA==&uniplatform=NZKPT&language=CHS]
-[7] Jiaqi Zheng, Huijing Yang, Shanghong Li, Li Chai. Environmental footprints in divergent cuisines: a case study of eight Chinese culinary traditions[J]. Frontiers in Sustainable Food Systems,2024,（08）1366208.[https://yclib.hunnu.edu.cn/vpn/1008/https/NNYHGLUDN3WXTLUPMW4A/kcms2/article/abstract?v=tMRSZR5ycIsoMtVz8VragcEOWMC6fdkWx6xOQn1POVl3gHNs9bZpXttXzVEb74dZ8DcvNwYgR1Pg8dTJ_eT7v7oYfKpiiISEpJG7rWPk40VQy0_8btsYxABtaTBB77rDmZZYLpnVAnbyBgSglKMUjt1TjjbQ-BpexowKrxAOjBYbB55GP2_sg0Qtffrb2o-4HVXhJd_JEvTfB8c-H741zw==&uniplatform=NZKPT&language=CHS]
+[7] Jiaqi Zheng, Huijing Yang, Shanghong Li, Li Chai. Environmental footprints in divergent cuisines: a case study of eight Chinese culinary traditions[J]. Frontiers in Sustainable Food Systems,2024, (08): 1366208.[https://yclib.hunnu.edu.cn/vpn/1008/https/NNYHGLUDN3WXTLUPMW4A/kcms2/article/abstract?v=tMRSZR5ycIsoMtVz8VragcEOWMC6fdkWx6xOQn1POVl3gHNs9bZpXttXzVEb74dZ8DcvNwYgR1Pg8dTJ_eT7v7oYfKpiiISEpJG7rWPk40VQy0_8btsYxABtaTBB77rDmZZYLpnVAnbyBgSglKMUjt1TjjbQ-BpexowKrxAOjBYbB55GP2_sg0Qtffrb2o-4HVXhJd_JEvTfB8c-H741zw==&uniplatform=NZKPT&language=CHS]
 [8] Wenzhi Zhao, Zhongwei Jia, Hanping Shi. Nutrition and dietary inflammatory indices of the eight major cuisines of China[J]. BMC Nutrition,2025,11(1):63.[https://yclib.hunnu.edu.cn/vpn/1008/https/NNYHGLUDN3WXTLUPMW4A/kcms2/article/abstract?v=tMRSZR5ycIvKfJ9M227gWm48-6LIph7N96FEzzpY0tLym3az0qBPBWcTEiDj2PCzk03ZuXE_-Njl8BTBzDKDSRijiWhClpD1g-BvDwwuufXiRbkFgqOs2rTSRxUwYMkjdTzO3B-xmAqYnIHlS4Hr5wUW_pehRgdMCEoDfXgul_pD30jkrhOjtuk0PP3iCmjcT6yZNd235wWHsjhPisjOcQ==&uniplatform=NZKPT&language=CHS]

@@ Line 391: / Line 391: @@
 我向聊天机器人 Kimi 提出了以下提示：“能不能告诉我这五道菜品的相关内容，例如：它的起源、风味等？”我发现结果存在以下问题：我原本对这些菜品的了解不够深入。我通过以下措施调整了输出内容（将提示修改为：“能不能给我详细介绍一下这五道菜品，包括它们的起源、风味和烹饪方法？”）。重新完善了名菜名点五道菜品的各个段落：我对每道菜品的段落进行了重新撰写，明确了它们的来源、风味和烹饪方法。
-我向聊天机器人 DeepSeek 提出了以下提示：“能不能帮我检查一下我的论文框架有什么问题？还需要增加什么内容才能使我的论文框架更加完美？”我发现结果存在以下问题：我的框架仍然不够完善，对湘菜的介绍还不够全面。我通过以下措施调整了输出内容（将提示修改为：“能不能告诉我我应该在框架部分再增加哪些内容，使框架更加全面？”）。重新完善了框架部分：我对论文框架进行了重新撰写，增加了两个部分：湘菜的现状（the current situation of Hunan cuisine）和湘菜面临的机遇与挑战（the opportunities and challenges facing Hunan cuisine）。
+我向聊天机器人 DeepSeek 提出了以下提示：“能不能帮我检查一下我的论文框架有什么问题？还需要增加什么内容才能使我的论文框架更加完美？”我发现结果存在以下问题：我的框架仍然不够完善，对湘菜的介绍还不够全面。我通过以下措施调整了输出内容（将提示修改为：“能不能告诉我我应该在框架部分再增加哪些内容，使框架更加全面？”）。重新完善了框架部分：我对论文框架进行了重新撰写，增加了两个部分：湘菜的现状和湘菜面临的机遇与挑战。
-我向聊天机器人 DeepSeek 提出了以下提示：“能不能帮我检查一下我的论文英文翻译有没有问题？语法或表达上有没有不妥之处？”我发现结果存在以下问题：我的英文表达仍有部分不够完美。我通过以下措施调整了输出内容（将提示修改为：“能不能告诉我哪些部分的英文翻译需要修改？”）。重新完善了英语部分翻译不太准确的内容：我重新撰写了部分英文翻译不够准确的内容，使英文版本更加完善。
+我向聊天机器人 DeepSeek 提出了以下提示：“能不能帮我检查一下我的论文英文翻译有没有问题？语法或表达上有没有不妥之处？”我发现结果存在以下问题：我的英文表达仍有部分不够完美。我通过以下措施调整了输出内容（将提示修改为：“能不能告诉我哪些部分的英文翻译需要修改？”）。重新完善了英语部分翻译不太准确的部分：我已对之前译文中的部分不准确之处进行了修改，使英文版本更加完整。
 在撰写本论文的过程中，我始终秉持严谨的学术态度。从选题、结构搭建、核心论证到最终成稿，全部基于我自己的研究和独立思考。在写作的后期阶段，我使用了人工智能聊天机器人来审阅稿件。其主要功能是帮助我识别表述冗余、逻辑跳跃以及潜在的细节疏漏，从而使我能够更清晰地表达观点、更严谨地组织论证。使用这一工具的目的是查漏补缺，进一步提升论文质量，而并未参与核心内容的创作与构思。

@@ Line 167: / Line 167: @@
 ===References===
-[1]郭佳悦.中国八大菜系形成的地理环境因素[J].阴山学刊(自然科学版),2016,30(04):104-107.[Guo Jiayue. The geographical environmental factors in the formation of the eight major Chinese cuisines[J]. Yinshan Journal (Natural Science Edition), 2016, 30(04): 104-107.]
+[1]郭佳悦.中国八大菜系形成的地理环境因素[J].阴山学刊(自然科学版),2016,30(04):104-107.[Guo Jiayue. The geographical environmental factors in the formation of the eight major Chinese cuisines[J]. Yinshan Journal (Natural Science Edition), 2016, 30(04): 104-107.][https://link.cnki.net/doi/10.13388/j.cnki.ysajs.20160711.009]
-[2]李清.到火宫殿品味长沙臭豆腐[J].中国食品,2025,(05):135.[Li Qing. Taste the stinky tofu of Changsha at Huo Palace[J]. China Food, 2025, (05): 135.]
+[2]李清.到火宫殿品味长沙臭豆腐[J].中国食品,2025,(05):135.[Li Qing. Taste the stinky tofu of Changsha at Huo Palace[J]. China Food, 2025, (05): 135.][https://yclib.hunnu.edu.cn/vpn/1008/https/NNYHGLUDN3WXTLUPMW4A/kcms2/article/abstract?v=tMRSZR5ycIv7HBOTqyGJrCp6tnBvIEa3N9j-D2_T_8vgqfNYP7l_2xjOF0AU4lEliuz8bHIYP0-4YRSnulA1SkrwlFPgFyNikUDCj6HY8tKidpaE7lprdtrFYCisVx-1FF3pmyVdQK6JBG1GC78X1srf-Odr_raXQMHe-mMA1sSwrfIjclRGiQ==&uniplatform=NZKPT&language=CHS]
-[3]毛国清,李鸿新.湘味之绝：三亚湘菜馆里的剁椒鱼头[J].现代青年,2024,(11):66-67.[Mao Guoqing, Li Hongxin. The Quintessence of Hunan Flavor: The Pickled Chili Fish Head in a Sanya Hunan Restaurant[J]. Modern Youth, 2024, (11): 66-67.]
+[3]毛国清,李鸿新.湘味之绝：三亚湘菜馆里的剁椒鱼头[J].现代青年,2024,(11):66-67.[Mao Guoqing, Li Hongxin. The Quintessence of Hunan Flavor: The Pickled Chili Fish Head in a Sanya Hunan Restaurant[J]. Modern Youth, 2024, (11): 66-67.][https://yclib.hunnu.edu.cn/vpn/1008/https/NNYHGLUDN3WXTLUPMW4A/kcms2/article/abstract?v=tMRSZR5ycItNOOlvmzE7YnwjUU-PU3UeVpPmqXJzbtSEWW2e_4KvhcMIF38gd8Op8E5ZtFQfgHmJzV_XQoGhCs3e1U24KeFXHZ7nEdJjYO6tGsjnfadIM7nlZPrRBgcWZTJA8xNmfuMUua_fpEU6VOjzUJapBhtg5GTJoXmLSCMy4VUXqoYzCg==&uniplatform=NZKPT&language=CHS]
-[4]彭军炜.“辣椒炒肉”发展历史与流行的影响因素[J].南宁职业技术学院学报,2024,32(03):12-17.[Peng Junwei. The Developmental History of "Stir-Fried Pork with Green Peppers" and the Influencing Factors of Its Popularity[J]. Journal of Nanning Vocational and Technical College, 2024, 32(03): 12-17.]
+[4]彭军炜.“辣椒炒肉”发展历史与流行的影响因素[J].南宁职业技术学院学报,2024,32(03):12-17.[Peng Junwei. The Developmental History of "Stir-Fried Pork with Green Peppers" and the Influencing Factors of Its Popularity[J]. Journal of Nanning Vocational and Technical College, 2024, 32(03): 12-17.][https://link.cnki.net/doi/10.19846/j.cnki.nzxb.202403003]
-[5]彭军炜.湘菜主要特征的变化规律及发展思考[J].江苏调味副食品,2023,(02):39-44.[Peng Junwei. The Evolutionary Patterns of the Main Characteristics of Hunan Cuisine and Reflections on Its Development[J]. Jiangsu Seasoning and Food, 2023, (02): 39-44.]
+[5]彭军炜.湘菜主要特征的变化规律及发展思考[J].江苏调味副食品,2023,(02):39-44.[Peng Junwei. The Evolutionary Patterns of the Main Characteristics of Hunan Cuisine and Reflections on Its Development[J]. Jiangsu Seasoning and Food, 2023, (02): 39-44.][https://link.cnki.net/doi/10.16782/j.cnki.32-1235/ts.2023.02.010]
-[6]盛金朋,彭军炜.饮食美学视域下湘菜质感的特征及其表现[J].楚雄师范学院学报,2022,37(04):126-131.[Sheng Jinpeng, Peng Junwei. The Characteristics and Manifestations of the Texture of Hunan Cuisine from the Perspective of Aesthetics of Food[J]. Journal of Chuxiong Normal University, 2022, 37(04): 126-131.]
+[6]盛金朋,彭军炜.饮食美学视域下湘菜质感的特征及其表现[J].楚雄师范学院学报,2022,37(04):126-131.[Sheng Jinpeng, Peng Junwei. The Characteristics and Manifestations of the Texture of Hunan Cuisine from the Perspective of Aesthetics of Food[J]. Journal of Chuxiong Normal University, 2022, 37(04): 126-131.][https://yclib.hunnu.edu.cn/vpn/1008/https/NNYHGLUDN3WXTLUPMW4A/kcms2/article/abstract?v=tMRSZR5ycIt-tnUJFeCudwFmY3Nf-UbUCjuDTZS5iFbO1OV1SyuysPsTPqYHPux82hC3Q4Fryjl8NLsZM1xU9z2wn71HmrCkPGtG4jGWKQRr0OQ_kzDOuwfPwf5JWJxuRp6zxc9j7r4nzwwCboGaBYDdTjSJ8q94tM1NILIXRj5Okc_AilVriA==&uniplatform=NZKPT&language=CHS]
-[7] Jiaqi Zheng, Huijing Yang, Shanghong Li, Li Chai. Environmental footprints in divergent cuisines: a case study of eight Chinese culinary traditions[J]. Frontiers in Sustainable Food Systems,2024,81366208-1366208.
+[7] Jiaqi Zheng, Huijing Yang, Shanghong Li, Li Chai. Environmental footprints in divergent cuisines: a case study of eight Chinese culinary traditions[J]. Frontiers in Sustainable Food Systems,2024,（08）1366208.[https://yclib.hunnu.edu.cn/vpn/1008/https/NNYHGLUDN3WXTLUPMW4A/kcms2/article/abstract?v=tMRSZR5ycIsoMtVz8VragcEOWMC6fdkWx6xOQn1POVl3gHNs9bZpXttXzVEb74dZ8DcvNwYgR1Pg8dTJ_eT7v7oYfKpiiISEpJG7rWPk40VQy0_8btsYxABtaTBB77rDmZZYLpnVAnbyBgSglKMUjt1TjjbQ-BpexowKrxAOjBYbB55GP2_sg0Qtffrb2o-4HVXhJd_JEvTfB8c-H741zw==&uniplatform=NZKPT&language=CHS]
-[8] Wenzhi Zhao, Zhongwei Jia, Hanping Shi. Nutrition and dietary inflammatory indices of the eight major cuisines of China[J]. BMC Nutrition,2025,11(1):63-63.
+[8] Wenzhi Zhao, Zhongwei Jia, Hanping Shi. Nutrition and dietary inflammatory indices of the eight major cuisines of China[J]. BMC Nutrition,2025,11(1):63.[https://yclib.hunnu.edu.cn/vpn/1008/https/NNYHGLUDN3WXTLUPMW4A/kcms2/article/abstract?v=tMRSZR5ycIvKfJ9M227gWm48-6LIph7N96FEzzpY0tLym3az0qBPBWcTEiDj2PCzk03ZuXE_-Njl8BTBzDKDSRijiWhClpD1g-BvDwwuufXiRbkFgqOs2rTSRxUwYMkjdTzO3B-xmAqYnIHlS4Hr5wUW_pehRgdMCEoDfXgul_pD30jkrhOjtuk0PP3iCmjcT6yZNd235wWHsjhPisjOcQ==&uniplatform=NZKPT&language=CHS]
-[9] Savour the culinary delights of Hunan: two popular Hunan Cuisine amazed UN officials[J].M2 Presswire,2018.
+[9] Savour the culinary delights of Hunan: two popular Hunan Cuisine amazed UN officials[J].M2 Presswire,2018.[https://yclib.hunnu.edu.cn/vpn/1008/https/NNYHGLUDN3WXTLUPMW4A/kcms2/article/abstract?v=tMRSZR5ycIsDcz0-iQXOUbi4Za3P_Vdc731e7i3lKY74pQgehu9VAJCN0LNTwVAC_4f0juTmw5vIgP2M5o9qbzJ3-nhwjDm3WSEVrc_A_g-D4ZFi9j1ihvqidH5s7VMau1K7scRhFiqj8itIiRrTVESyXKfk7rwcoAWeVuy6A2Y8URGP-XKUng0OlF4-8DQILzlwyhpXdHmBeXG8KVY11g==&uniplatform=NZKPT&language=CHS]
 ===AI Statement===
@@ Line 365: / Line 365: @@
 ===参考文献===
-[1]郭佳悦.中国八大菜系形成的地理环境因素[J].阴山学刊(自然科学版),2016,30(04):104-107.[Guo Jiayue. The geographical environmental factors in the formation of the eight major Chinese cuisines[J]. Yinshan Journal (Natural Science Edition), 2016, 30(04): 104-107.]
+[1]郭佳悦.中国八大菜系形成的地理环境因素[J].阴山学刊(自然科学版),2016,30(04):104-107.[Guo Jiayue. The geographical environmental factors in the formation of the eight major Chinese cuisines[J]. Yinshan Journal (Natural Science Edition), 2016, 30(04): 104-107.][https://link.cnki.net/doi/10.13388/j.cnki.ysajs.20160711.009]
-[2]李清.到火宫殿品味长沙臭豆腐[J].中国食品,2025,(05):135.[Li Qing. Taste the stinky tofu of Changsha at Huo Palace[J]. China Food, 2025, (05): 135.]
+[2]李清.到火宫殿品味长沙臭豆腐[J].中国食品,2025,(05):135.[Li Qing. Taste the stinky tofu of Changsha at Huo Palace[J]. China Food, 2025, (05): 135.][https://yclib.hunnu.edu.cn/vpn/1008/https/NNYHGLUDN3WXTLUPMW4A/kcms2/article/abstract?v=tMRSZR5ycIv7HBOTqyGJrCp6tnBvIEa3N9j-D2_T_8vgqfNYP7l_2xjOF0AU4lEliuz8bHIYP0-4YRSnulA1SkrwlFPgFyNikUDCj6HY8tKidpaE7lprdtrFYCisVx-1FF3pmyVdQK6JBG1GC78X1srf-Odr_raXQMHe-mMA1sSwrfIjclRGiQ==&uniplatform=NZKPT&language=CHS]
-[3]毛国清,李鸿新.湘味之绝：三亚湘菜馆里的剁椒鱼头[J].现代青年,2024,(11):66-67.[Mao Guoqing, Li Hongxin. The Quintessence of Hunan Flavor: The Pickled Chili Fish Head in a Sanya Hunan Restaurant[J]. Modern Youth, 2024, (11): 66-67.]
+[3]毛国清,李鸿新.湘味之绝：三亚湘菜馆里的剁椒鱼头[J].现代青年,2024,(11):66-67.[Mao Guoqing, Li Hongxin. The Quintessence of Hunan Flavor: The Pickled Chili Fish Head in a Sanya Hunan Restaurant[J]. Modern Youth, 2024, (11): 66-67.][https://yclib.hunnu.edu.cn/vpn/1008/https/NNYHGLUDN3WXTLUPMW4A/kcms2/article/abstract?v=tMRSZR5ycItNOOlvmzE7YnwjUU-PU3UeVpPmqXJzbtSEWW2e_4KvhcMIF38gd8Op8E5ZtFQfgHmJzV_XQoGhCs3e1U24KeFXHZ7nEdJjYO6tGsjnfadIM7nlZPrRBgcWZTJA8xNmfuMUua_fpEU6VOjzUJapBhtg5GTJoXmLSCMy4VUXqoYzCg==&uniplatform=NZKPT&language=CHS]
-[4]彭军炜.“辣椒炒肉”发展历史与流行的影响因素[J].南宁职业技术学院学报,2024,32(03):12-17.[Peng Junwei. The Developmental History of "Stir-Fried Pork with Green Peppers" and the Influencing Factors of Its Popularity[J]. Journal of Nanning Vocational and Technical College, 2024, 32(03): 12-17.]
+[4]彭军炜.“辣椒炒肉”发展历史与流行的影响因素[J].南宁职业技术学院学报,2024,32(03):12-17.[Peng Junwei. The Developmental History of "Stir-Fried Pork with Green Peppers" and the Influencing Factors of Its Popularity[J]. Journal of Nanning Vocational and Technical College, 2024, 32(03): 12-17.][https://link.cnki.net/doi/10.19846/j.cnki.nzxb.202403003]
-[5]彭军炜.湘菜主要特征的变化规律及发展思考[J].江苏调味副食品,2023,(02):39-44.[Peng Junwei. The Evolutionary Patterns of the Main Characteristics of Hunan Cuisine and Reflections on Its Development[J]. Jiangsu Seasoning and Food, 2023, (02): 39-44.]
+[5]彭军炜.湘菜主要特征的变化规律及发展思考[J].江苏调味副食品,2023,(02):39-44.[Peng Junwei. The Evolutionary Patterns of the Main Characteristics of Hunan Cuisine and Reflections on Its Development[J]. Jiangsu Seasoning and Food, 2023, (02): 39-44.][https://link.cnki.net/doi/10.16782/j.cnki.32-1235/ts.2023.02.010]
-[6]盛金朋,彭军炜.饮食美学视域下湘菜质感的特征及其表现[J].楚雄师范学院学报,2022,37(04):126-131.[Sheng Jinpeng, Peng Junwei. The Characteristics and Manifestations of the Texture of Hunan Cuisine from the Perspective of Aesthetics of Food[J]. Journal of Chuxiong Normal University, 2022, 37(04): 126-131.]
+[6]盛金朋,彭军炜.饮食美学视域下湘菜质感的特征及其表现[J].楚雄师范学院学报,2022,37(04):126-131.[Sheng Jinpeng, Peng Junwei. The Characteristics and Manifestations of the Texture of Hunan Cuisine from the Perspective of Aesthetics of Food[J]. Journal of Chuxiong Normal University, 2022, 37(04): 126-131.][https://yclib.hunnu.edu.cn/vpn/1008/https/NNYHGLUDN3WXTLUPMW4A/kcms2/article/abstract?v=tMRSZR5ycIt-tnUJFeCudwFmY3Nf-UbUCjuDTZS5iFbO1OV1SyuysPsTPqYHPux82hC3Q4Fryjl8NLsZM1xU9z2wn71HmrCkPGtG4jGWKQRr0OQ_kzDOuwfPwf5JWJxuRp6zxc9j7r4nzwwCboGaBYDdTjSJ8q94tM1NILIXRj5Okc_AilVriA==&uniplatform=NZKPT&language=CHS]
-[7] Jiaqi Zheng, Huijing Yang, Shanghong Li, Li Chai. Environmental footprints in divergent cuisines: a case study of eight Chinese culinary traditions[J]. Frontiers in Sustainable Food Systems,2024,81366208-1366208.
+[7] Jiaqi Zheng, Huijing Yang, Shanghong Li, Li Chai. Environmental footprints in divergent cuisines: a case study of eight Chinese culinary traditions[J]. Frontiers in Sustainable Food Systems,2024,（08）1366208.[https://yclib.hunnu.edu.cn/vpn/1008/https/NNYHGLUDN3WXTLUPMW4A/kcms2/article/abstract?v=tMRSZR5ycIsoMtVz8VragcEOWMC6fdkWx6xOQn1POVl3gHNs9bZpXttXzVEb74dZ8DcvNwYgR1Pg8dTJ_eT7v7oYfKpiiISEpJG7rWPk40VQy0_8btsYxABtaTBB77rDmZZYLpnVAnbyBgSglKMUjt1TjjbQ-BpexowKrxAOjBYbB55GP2_sg0Qtffrb2o-4HVXhJd_JEvTfB8c-H741zw==&uniplatform=NZKPT&language=CHS]
-[8] Wenzhi Zhao, Zhongwei Jia, Hanping Shi. Nutrition and dietary inflammatory indices of the eight major cuisines of China[J]. BMC Nutrition,2025,11(1):63-63.
+[8] Wenzhi Zhao, Zhongwei Jia, Hanping Shi. Nutrition and dietary inflammatory indices of the eight major cuisines of China[J]. BMC Nutrition,2025,11(1):63.[https://yclib.hunnu.edu.cn/vpn/1008/https/NNYHGLUDN3WXTLUPMW4A/kcms2/article/abstract?v=tMRSZR5ycIvKfJ9M227gWm48-6LIph7N96FEzzpY0tLym3az0qBPBWcTEiDj2PCzk03ZuXE_-Njl8BTBzDKDSRijiWhClpD1g-BvDwwuufXiRbkFgqOs2rTSRxUwYMkjdTzO3B-xmAqYnIHlS4Hr5wUW_pehRgdMCEoDfXgul_pD30jkrhOjtuk0PP3iCmjcT6yZNd235wWHsjhPisjOcQ==&uniplatform=NZKPT&language=CHS]
-[9] Savour the culinary delights of Hunan: two popular Hunan Cuisine amazed UN officials[J].M2 Presswire,2018.
+[9] Savour the culinary delights of Hunan: two popular Hunan Cuisine amazed UN officials[J].M2 Presswire,2018.[https://yclib.hunnu.edu.cn/vpn/1008/https/NNYHGLUDN3WXTLUPMW4A/kcms2/article/abstract?v=tMRSZR5ycIsDcz0-iQXOUbi4Za3P_Vdc731e7i3lKY74pQgehu9VAJCN0LNTwVAC_4f0juTmw5vIgP2M5o9qbzJ3-nhwjDm3WSEVrc_A_g-D4ZFi9j1ihvqidH5s7VMau1K7scRhFiqj8itIiRrTVESyXKfk7rwcoAWeVuy6A2Y8URGP-XKUng0OlF4-8DQILzlwyhpXdHmBeXG8KVY11g==&uniplatform=NZKPT&language=CHS]
 ===人工智能声明===

@@ Line 189: / Line 189: @@
 To help me write my final paper, I have used the following AI chatbots: Kimi and DeepSeek.
-I prompted the chatbot Kimi with the following prompt: “Can you tell me some famous Hunan dishes and snacks?” I found the following problems with the outcome: The Hunan dishes and snacks I originally wrote were not representative enough. I have adjusted the output by the following measures (revising prompt as: “Can you tell me the most representative Hunan dishes and snacks?”). Written the following passage new: I have selected five representative dishes: Steamed Fish Head with Diced Hot Red Peppers, Chairman Mao’s Red-Braised Pork, Stir-Fried Pork with Green Peppers, Dong'an Chicken, and Stinky Tofu.
+I prompted the chatbot Kimi with the following prompt: “Can you tell me some famous Hunan dishes and snacks?” I found the following problems with the outcome: The Hunan dishes and snacks I originally wrote were not representative enough. I have adjusted the output by the following measures (revising prompt as: “Can you tell me the most representative Hunan dishes and snacks?”). Written the following passage new: I have selected five representative dishes: Fish Head with Chopped Chili, Chairman Mao's Red-Braised Pork, Stir-Fried Pork with Green Peppers, Dong'an Chicken, and Stinky Tofu.
 I prompted the chatbot Kimi with the following prompt: “Can you tell me something about these five dishes, such as their origins and flavors?” I found the following problems with the outcome: I originally didn't have a deep understanding of these dishes. I have adjusted the output by the following measures (revising prompt as: “Can you give me a detailed introduction to these five dishes, including their origins, flavors, and cooking methods?”). Written the following passage new: I have rewritten the paragraphs for each dish, clarifying their sources, flavors, and cooking methods.
@@ Line 196: / Line 196: @@
 I prompted the chatbot DeepSeek with the following prompt: “Can you help me check if there are any problems with the English translation of my paper? Are there any grammatical or expressive issues?” I found the following problems with the outcome: Some parts of my English expression were still not perfect. I have adjusted the output by the following measures (revising prompt as: “Can you tell me which parts of the English translation need to be modified?”). Written the following passage new: I have rewritten some parts of the English translation that were not accurate, making the English version more complete.
 ==中餐：湘菜==
@@ Line 385: / Line 387: @@
 为了帮我完成期末论文，我使用了以下人工智能聊天机器人：Kimi 和 DeepSeek。
-我向聊天机器人 Kimi 提出了以下提示：“能不能告诉我湘菜有哪些名菜名点呢？”我发现结果存在以下问题：我原本写的那些湘菜名菜名点不太具有代表性。我通过以下措施调整了输出内容（将提示修改为：“能不能告诉我最具有代表性的湘菜名菜名点呢？”）。重新撰写了名菜名点段落：我选取了五道代表性菜肴：剁椒鱼头（Steamed Fish Head with Diced Hot Red Peppers）、毛氏红烧肉（Chairman Mao’s Red-Braised Pork）、辣椒炒肉（Stir-Fried Pork with Green Peppers）、东安鸡（Dong'an Chicken）和臭豆腐（Stinky Tofu）。
+我向聊天机器人 Kimi 提出了以下提示：“能不能告诉我湘菜有哪些名菜名点呢？”我发现结果存在以下问题：我原本写的那些湘菜名菜名点不太具有代表性。我通过以下措施调整了输出内容（将提示修改为：“能不能告诉我最具有代表性的湘菜名菜名点呢？”）。重新撰写了名菜名点段落：我选取了五道代表性菜肴：剁椒鱼头、毛氏红烧肉、辣椒炒肉、东安鸡和臭豆腐。
 我向聊天机器人 Kimi 提出了以下提示：“能不能告诉我这五道菜品的相关内容，例如：它的起源、风味等？”我发现结果存在以下问题：我原本对这些菜品的了解不够深入。我通过以下措施调整了输出内容（将提示修改为：“能不能给我详细介绍一下这五道菜品，包括它们的起源、风味和烹饪方法？”）。重新完善了名菜名点五道菜品的各个段落：我对每道菜品的段落进行了重新撰写，明确了它们的来源、风味和烹饪方法。
@@ Line 392: / Line 394: @@
 我向聊天机器人 DeepSeek 提出了以下提示：“能不能帮我检查一下我的论文英文翻译有没有问题？语法或表达上有没有不妥之处？”我发现结果存在以下问题：我的英文表达仍有部分不够完美。我通过以下措施调整了输出内容（将提示修改为：“能不能告诉我哪些部分的英文翻译需要修改？”）。重新完善了英语部分翻译不太准确的内容：我重新撰写了部分英文翻译不够准确的内容，使英文版本更加完善。

← Older revision		Revision as of 09:58, 6 June 2025
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−	24 MTI Liao Zuoyun	+	2024 MTI Liao Zuoyun

	==Chinese food: Hunan Cuisine==		==Chinese food: Hunan Cuisine==