唐代煎饼新探

New Exploration on Pancake in the Tang Dynasty

根据传世史籍和敦煌文献,唐代煎饼主要以麦和粟为食材,烹饪用油以植物油为主,动物油使用较少,其烹调器具则是一种称为"铛"的三足两耳平底锅。煎饼受中西文化交流影响部分开始向点心糕点转变,这是唐代饮食"胡化"现象的具体体现。此外煎饼还是唐宋时期传统节日——"人日"的主要食品之一。

According to the historical records and Dunhuang literature, the pancake in the Tang Dynasty, was mainly made of wheat and millet, cooked by more vegetable oil than animal oil. And its making utensil was a pan with three feet and two ears,which was named ＂Cheng＂. Influenced by the cultural exchange between China and Western countries, the pancake was gradually transformed to the pastry, which reflected the dietary tendency to the style of Hu（other ethnic groups） in the Tang Dynasty.In addition, pancakes were also one of the main food for ＂Renri（the Man＇s Day）＂, a traditional festival in the Tang and Song Dynasties to celebrate the birthday of all human beings.