十(shi)大(da)中國(guo)名(ming)(ming)廚(chu)排(pai)名(ming)(ming)榜單(dan)僅盤(pan)點(dian)了當代(dai)部(bu)(bu)分(fen)較(jiao)具代(dai)表性(xing)的(de)廚(chu)師(包括在世(shi)者與逝(shi)世(shi)者),是(shi)MAIGOO編(bian)(bian)輯(ji)參考(kao)國(guo)家商務部(bu)(bu)“中華(hua)名(ming)(ming)廚(chu)”獲獎名(ming)(ming)單(dan),中國(guo)烹飪協會“中華(hua)金廚(chu)獎”表彰名(ming)(ming)單(dan),“國(guo)家名(ming)(ming)廚(chu)”收編(bian)(bian)名(ming)(ming)錄,并(bing)依據(ju)知名(ming)(ming)度、所獲榮譽、行(xing)業影響力(li)、業務素質(刀工(gong)/火(huo)候/調(diao)味/菜式/烹飪理(li)(li)論/組(zu)織管理(li)(li)能(neng)力(li)等(deng))等(deng)多項(xiang)指標綜合總(zong)結(jie)而來。本文僅供參考(kao),歡迎在末(mo)尾(wei)評論/交流。