摘要
湘点是湖湘地区流传的面食点心的统称,湘点虽没有广式点心、苏式点心名气大,但受湖湘地区物产、人文等因素的影响,湘点也形成了独具特色的品格,以银丝卷、盐菜包、笋肉包为代表的传统湘点在选料、成型、味型等方面均体现了湘点制作的独特技艺。银丝卷由茶馆点心到大众化早点的转变也经历了复杂的过程,通过查阅部分湘菜典籍,探究银丝卷从发展壮大到逐渐没落的历史,为湖湘点心的发展脉络研究提供思路。
Hunan point is the general name of pasta snacks circulated in Huxiang area.Although it is not famous for its broad-style dim sum and su-style dim sum,it is influenced by the factors such as product and culture in Huxiang area.The change from teahouse dim sum to popular breakfast also goes through a complicated process.Through the narration of some classics of Hunan cuisine,the paper probes into the history of the development of silk scroll in Hunan Province,to gradually decline and provide a way of thinking for the study of the development of Hunan dim sum.
作者
王庆
Wang Qing(Culinary Academy of Hunan Commercial Technician Institute,Zhuzhou 412000,China)
出处
《现代食品》
2020年第4期53-54,63,共3页
Modern Food
关键词
湘点
银丝卷
渊源
Xiangdian
Silver scroll
Origin