【作者】 赵建民；

【机构】 山东省旅游学校；

【摘要】 在唐宋两个朝代的八百多年间,我国的饼食文化在良好传承前代各种优良技艺的基础上,其制法与品种日益丰富多彩、变化多端。特别是通过盛唐时期高度的对外开放与交流,使以中原为中心形成的面食地区的饼食品种日益增多,由魏晋南北朝以前的几十种发展成为数百种,促使原有"饼"的概念与内涵发生了历史性的嬗变,开始了中国历史上真正意义上的面食加工技艺,并由此确定了面食文化在中国烹饪文化与饮食文化中的重要地位。在这一时期,全面完成了中国面食品类的细化,形成了以馒头、包子(饺子)、面条、饼为代表的四大面食品类,并且沿承至今。更多还原

【Abstract】 In the 800 years or so of the Tang and Song dynasties,our country’s pastry culture,based on its inheritance from the preceding dynasties,had been increasingly diversified and changeable in its skill and variety.In particular,through the high degree of openness to the outside and foreign exchange,the pastry variety had increased in the flour eating area surrounding central China,developing from dozens before Wei Dynasty to several hundred.It helped to result in the historic evolution in the concept and connotation of the original " pastry".The flour food preparation skill in its real sense had begun in the Chinese history,establishing hereby the important position of flour food culture in the Chinese cooking culture and in the food and beverage culture.This peorid also saw the overall completion of the division of Chinese flour food category.The four major flour food categories,represented by buns,steamed stuffed buns(dumplings),noodles and pastries,had come into being and evolves till today.更多还原