【摘要】 脯腊是我国传统食品加工制作的特色食品,历史渊源久远。但典籍中对于脯腊的记录大多较为零散,甚至语焉不详。北魏贾思勰撰著的《齐民要术》一书中有"脯腊"专章,对我国古代脯腊的制作进行了系统、详细的总结与记录,为我们今天研究古代脯腊制作与历史沿革等相关内容提供了极为宝贵的文献资料。更多还原

【Abstract】 Preserved meat,or Lapu,a featured food in traditional Chinese cuisine,has a long history,but there had been no detailed records of it until the book Qimin Yaoshu,which gives a systematic description and review of Lapu. The book provides valuable reference for today’s research on ancient Chinese preparation of Lapu and its history.更多还原