植物性烹饪原料展厅

在悠久的饮食文化发展过程中，人们探索、栽培了数以千计的植物性烹饪原料，创造了千变万化、千姿百态的各式餐饮菜点。

本展厅陈列有粮食类、蔬菜类、果品类等植物性原料标本，也有咸甜酸鲜香等调味原料，以及食用油脂、食品添加剂等辅助原料标本。其中陈列有谷类、豆类、薯类等粮食标本，以及根菜类、茎菜类、叶菜类、花菜类、果疏类等高等植物蔬菜品种和食用藻类、食用菌类等低等植物蔬菜品种的干制标本和浸制标本。

植物性烹饪原料由于种类、生长环境、加工方法各异造就了大量的地方名特原料，奠定了各地美味佳肴以及饮食文化发展的物质基础。

Exhibition Hall for the Botanical Materials of Cuisine

In the long history of dietary culture, humans have explored and cultivated thousands of cooking materials to create varied dishes.

This hall contains the specimens of grains, vegetables, fruits, edible oil, and food additives, such as seasoning. Grain specimens include frumentum, beans, and tubers crop. There are also root  vegetables, stalk vegetables, leaf vegetables, fruit, and other advanced plants. The dry-preserved and humid-prepared edible algae and fungi, or less evolved plants.

Botanical cooking materials have helped shape featured local materials due to unique varieties, growing environment, and process. It is the foundation of local diet and the development of culture.