烧卖源流与技术传承——以内蒙古呼和浩特为例

Research on the Origin and Traditional Skills of Shao-Mai in Hohhot of Inner Mongolia

本文通过对相关史载文献资料的收集和整理,探明烧卖在明清两代就有流传,虽然在称谓、种类及烹调方法上各不相一,但二者的具体制作技艺却并无二致。通过实地考察,以视频并结合访谈的形式,对呼和浩特市传统烧卖制作技艺进行了详实记录,并利用现有实验成果,对传统烧卖的营养与风味的形成进行了阐述。

Based on relevant historical data,this paper proves that shao-mai(steamed pork dumplings)appeared as early as in the Ming and Qing dynasties.Although it was quite different in the two dynasties in the names,types and cooking methods,the specific production techniques were indistinguishable.Through on-the-spot investigations,this paper comprehensively recorded traditional techniques for making shao-mai in forms of videos and interviews.Based on available experimental results,the paper also elaborated the nutrition and the development of the flavor in shao-mai.