炒烹饪法渊源再探

Looking into the Origins of Stir-frying Cooking Method Again

炒烹饪法应该具备两个必要条件:一是炊具的材料和工艺条件;二是饮食需求的社会条件。先秦时期的金属制造工艺虽然相当高超,但由于受饮食风尚和社会制度制约,炒烹饪法还不具备成熟的条件。汉代以后,铁锅流行;魏晋时期,食风渐变;唐宋两朝,炒烹饪法终于成熟。

The emergence of stir-frying cooking methods needs two indispensable conditions: one is the materials and technology needed for cooking utensil making, the other is the social food requirements. In the early Qin Period stir-frying methods were not popularized in cooking just because of the restriction of the dietetic customs and social systems at that time, although then the metal-making technology was superb enough. With the wide use of iron pans in the Han Dynasty and the gradual change or food customs and habits during the Wei-Jin Periods, it was not until the Tang and Song Dynasties that the stir-frying cooking methods became ripe at last.