【作者】 王雪萍； 周爱东；

【机构】 扬州大学烹饪学报； 扬州大学旅游烹饪学院；

【摘要】 先秦时期是我国饮食文化的形成时期,受地理环境的强烈影响,逐渐形成了以秦岭一淮河一线为界的南北两个主要的饮食文化区域:黄河中下游地区为中心的北方饮食文化区,是以旱地粮食作物黍、稷、粟等为主食,陆地动物为辅食,烧、烤、炸为主要烹饪方法的北方饮食风味;长江中下游地区为中心的南方饮食文化区,是以水田粮食作物稻米为主食,陆地动物和水产动植物为辅食,蒸、炖、煎为主要烹饪方法的南方饮食风味。更多还原

【Abstract】 Chinese dietetics as culture came into being during Xian- Qin period during which strongly influenced by environment,two main regions of dietetic culture divided by Qinling Mountain —Huaihe River Line was formed,namely,the northern one and the southern one.The former one centered the middleand lower reaches of Yellow River whose staple food and supplementary foodwere separately cereals of dry land such as millet,and land animals both customarily braised,roasted,deep- fried when they were cooked;and the latter one centeredthe middleand lower reaches of Yangtse River whose staple food and supplementary foodwere separately cereals of paddy field such as rice,and animals on land and vegetables in water mainly cooked by steaming,stewing,pan- frying.更多还原