文化交流视域下的面条与面条文化

On Noodles and Noodles Culture:A Perspective of Cultural Exchanges

中华民族有着以各种谷物淀粉为原料制作条形食品的悠久传统,考古发掘距今4000年之久的中国青海喇家索面是迄今为止发现最古老的面条实物,是用小米和黍两种谷物制成的。历史上,小麦和大麦最初是像稻米一样粒食的。小麦制粉在两汉时期有了长足进步,随之而来面食品种激增,后世的馒头、饼、面条、包子、饺子等的初期形态竞相出现,面粉的发酵技术也随之发明。如今小麦粉做的面条和稻米粉做的米线成为中国人习食的两大条形食品。稻米是东亚、东南亚各国共同的主食原料,稻米为主要原料的米线在未来有更为广阔的需求与生产发展空间。

Chinese nation boasts a long-standing tradition of using cereal starch of various kinds to produce line- shaped foods. Archaeological excavations reveals that the ＂Suo Mian＂, a kind of long and thin noodle with a history of 4000 years in Lajia village in Qinghai Province of China, is the oldest noodle ever discovered, which is made of millet and panicum. Historically, Substantial progress was made in wheat flour milling during the Han Dynasty, which resulted in subsequent increase in the variety of noodles, emergence of steamed bread, cakes, steamed stuffed buns and dumpling, etc., as well as the development of flour fermentation technology. Today, the noodle made of wheat flour and the noodle made of rice flour have developed into the two major line-shaped foods in China. Rice, the staple food for the eastern and south-eastern Asian countries, is the main ingredients for rice noodles, which will witness a broader market demand and a wider space for development.