中国涮食法的渊源流变

The Origin and Evolvement of Chinese Instant-boiled Style

人类在饮食生活的发展过程中,大致呈现出两种状态:一种是自然饮食状态,另一种是调制饮食阶段。涮食法属于熟食法的一种,是人类进入调制饮食阶段才产生的。涮食法作为中国传统烹饪法之一,具有悠久历史。从文字学看"涮"字的发展历史,结合染器的兴衰,可以认为涮食法是在东汉染器不复使用后承接其后产生的。其中,瀹食法是从染食法到涮食法的过渡,是涮食法的形成基础。

Two kinds of eating patterns are approximately presented in the development of human daily life： the natural diet and the confected diet. The instant-boiled style is one of the cooked styles, which has formed in the confected cook phase. The instant-boiled style, as a traditional Chinese gastronomy, has a long history. The development of ＂shuan＂ character on the basis of philology, combined with the ebb and flow of the dyed cooking utensils, shows that instant-boiled style started after the dyed cooking utensils were abandoned in the Eastern Han Dynasty. The fried style is a transition from the dyed cooking style to instant - boiled style and also a solid foundation of the instant- boiled style.