摘要
豚皮饼、粉饼与拉皮、凉皮、米粉、恰铬等古今相距1400多年之久,但其成型工具、制作方法几乎完全一致,从其主要方面看是惊人的相似。由此看来拉皮和凉皮,铪恪和米粉的渊源可分别追溯到《齐民要术》的"豚皮饼法"和"粉饼法"。
Although Tunpi pancake and Fen pancake appeared in history 1400 years earlier than today's food variety of Mifen, Lapi, Heluo and Liangpi, their mould implements and making methods of production mostly are surprisingly similar. Judging from this, the origin of Lapi, Liangpi, Heluo and Mifen (rice noddles) can be traced back to the making methods of Tunpi pancake and Fen pancake narrated in the ancient book 《Important Arts of the People's Welfare》.
出处
《扬州大学烹饪学报》
2004年第4期14-15,18,共3页
Cuisine Journal of Yangzhou University
关键词
齐民要术
烹饪工艺
饮食文化
食品种类
Qiminyaoshu
cooking technology
dietetic culture
food variety
