清宫御膳中的海鲜

Seafood in the Imperial Diet of the Qing Dynasty

从乾隆朝的膳单中可以看出,清帝御膳以鸡肉、鸭肉和猪肉、羊肉为主,辅以白菜、茄子、韭菜、豆腐等,间有鱼肉,但鲜有海鲜。其实,乾隆皇帝对海鲜有着较为深刻的认知,而当时社会上亦形成了诸多的海鲜烹饪方式,这都未能将其引入宫中。皇室的饮食传统及当时的饮食观念都在其中扮演了重要角色。至晚清时期,海鲜则被引入宫中,成为帝后膳食的重要组成部分。

The menu of the imperial kitchen during Emperor Qianlong’s reign shows that the emperor s diet mainly consisted of chicken,duck,pork and lamb,supplemented by leafy cabbage,eggplant,leek and tofu etc.In fact,Emperor Qianlong had a deep understanding of seafood and there were many ways of seafood cooking in society,but because of royal dietary traditions and the culinary philosophies of that time,seafood didn’t make its way to the imperial court until the late Qing Dynasty,when seafood became an important component of the imperial diet.