摘要
产生于20世纪30年代的热干面是武汉人早餐的首选,经过80多年的发展,其原料制作由手工走向工业化,由以面粉为原料发展出紫薯、玉米等多元化风味。热干面的发展历程是一个传承与创新的过程,交织着社会发展、地域文化和饮食传统与时尚等因素。
Hot noodles with sesame paste, which was developed in the 1930s, represents the priority choice of Wuhan natives. With over 80-year development, the production of materials has gradually changed from hand- making to industrial processing, producing noodles with different flavors of solanum tuberdsm and corn based on wheat flour. The development of hot noodles with sesame paste represents a process of inheritance and innova- tion, mingling social development, regional culture, catering tradition and fashion, etc.
出处
《南宁职业技术学院学报》
2014年第1期5-9,共5页
Journal of Nanning College for Vocational Technology
关键词
武汉
热干面
早餐
地方饮食
芝麻酱
Wuhan
hot noodles with sesame paste
breakfast
local catering
sesame paste
