试论隋唐黄河中游地区的食物加工与烹饪

Study on the Food Machining and Cooking in the Region of the Middle Reaches of Yellow River in Sui and Tang Dynasties

隋唐时期，黄河中游地区的食物加工与烹饪有了较大地进步。主食烹饪的进步主要表现在各种面食的制作技术有了较大提高，面食的花色品种进一步增多。副食烹饪水平的进步主要表现在三个方面：第一，传统的煮、烤、脍等烹饪技术已炉火纯青，新兴的炒菜技术也日益成熟；第二，菜肴烹饪原料得到了极大地扩展；第三，象形花色菜的出现和食品雕刻的进一步发展。

The food marching and cooking of the region of the middle reaches of Yellow River had been greatly advanced in Sui and Tang Dynasties. The development of the staple food cooking mainly embodied that the cooking technology of all kinds of the flour foods was developed and that the kinds of the flour foods became more and more. The development of the auxiliary food cooking embodied three aspects： Firstly, while the traditional cooking reethods, such as boiling, toasting and cutting, had been high degree of professional proficiency, the burgeoning hying had been also more perfected. Secondly, the materials of cooking dishes had been greatly enlarged, Thildly, the shaped dishes began to appear and the sculptural dishes had been more developed.