這是一篇以「廣東湯」為主角，討論菜系文化中關於「地道（或道地）」特徵、脈絡和根源之研究。本研究跨越兩岸四地，歷時近兩年，將研究者的實務管理經歷和所學專業理論作為論文基礎，並以成長背景和近年因商務旅行所累積對廣東地區、文化及粵菜之觀察作為評論的能力與依據，最後實際訪談八間來自兩岸四地足以代表「地道廣東湯經營業者」的個案作為分析與經驗萃取的實證。

本研究以資源基礎理論作為主要研究理論基礎及思考邏輯，並以圖文呈現搭配故事陳述的寫作方式，帶領閱讀者回到實際體驗過程與個案訪談當下，在個案分析上則採用質性研究的內容分析為方法，以求論述客觀及專業。個案的遴選上，由廣州、香港、澳門共九十家五星級酒店和台灣三位美食專家，推薦出具代表性之地道廣東湯經營業者，再由研究者實際查訪確認後進行邀約。本研究結果為如何定義廣東湯的地道找出參考要素；也發現不同經營型態的業者，在核心能耐形成上的變化；並提供來自發源地廣州、同質性文化傳播地如香港、澳門，以及異質性文化傳播地如台灣，在關切和運用資源基礎觀念的差異。

這段地道尋味之旅，將藉由溯源旅程為地道廣東湯的傳承和演變整理出脈絡，亦希冀能為地區型料理（或異地、異國料理）未來無論於發源地和對外的發展經營上，提供更多的參考依據。

This dissertation is based on the subject of Cantonese soup, and specially focus on cuisine’s “Authentic” feature, path and the root as the base of research. In this study, which lasted nearly two years, while researcher have travelled four cities across Taiwan Strait, the researcher practical management experience and theory of the profession as a research based, additional to have personal experience including family history and business travels to generate the knowledge about Guangdong region, its cultural background and Cantonese cuisine. As a result, there are eight famous restaurants are selected for one to one interview, these case study represents authentic Guangdong soup industry management as the extraction of empirical analysis and experience.

This study based on Resource-based theory, as the main rationale and logical thinking, and present the concept with graphics and storytelling as writing style, aim to lead the readers to have real experience of the process and case interviews. The case studies used content analysis of qualitative research methods, in order to be objective and professional. The selection of restaurants for the interview, which is based on the recommendation from Guangzhou, Hong Kong, Macao and a total of 90 five-star hotels and three Taiwanese food experts, as a result of recommendation, a total of eight restaurants are consider as the most authentic, and able to represent the local Cantonese soup business industry, and then arranged their key personal to speak out their business model and strategy.

The result of this study shows how inherited authentic Cantonese soup and found their key elements of success; also found different business model of authentic Cantonese soup industry, and their changes in the formation of core competence; and it starts from the original birthplace - Guangzhou, and move on to homogeneous culture in Hong Kong and Macao, finally to the heterogeneity of cultural transmission in Taiwan, the basic concept of the use of resources concerns and differences. This memory journey of authentic Cantonese Soup, it will be a journey of authentic heritage and evolution of Cantonese soup, sort out the context, can also hope for regional style cooking (or foreign, exotic cuisine) on the origin of the future development of local and foreign market to provide useful reference.

【中文-台灣】
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【中文-大陸及香港】
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黎麗甜/廣東商學院 (2008) ，淺談粵菜的嶺南文化特質，中華飲食文化基金會會訊。

【網路】
稀客，廣州十大“名吃”新鮮出爐，食品中國-中國網 food.china.com.cn, 2010-11-12 08:23。
葉乃靜，2012，質性研究，圖書館學與資訊科學大辭典，國家教育研究院。

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