古代丝绸之路上域外食材传入及对中国菜发展的影响——以川菜为例

Introduction of ingredients from outside the region on the ancient Silk Road and its influence on Chinese cuisine——Taking Sichuan cuisine as an example

古代丝绸之路是中外商贸与文化交流的重要通道,也是食物原料传播之路。从汉代到清代,域外食材通过陆上丝绸之路和海上丝绸之路传入中国,呈现出品类众多、高潮迭起、主次有别和广泛多变四大特征。大量域外食材传入并得到充分利用,对川菜以及整个中国菜发展起到了十分重要的影响,即夯实食材基础、强化调味特色,还丰富了菜点体系的内涵。今后,中国菜既要继续加强对域外食材的利用,还要加强对丝路沿线国家的传播,共享饮食文化交流的硕果。

The Ancient Silk Road was the key channel of Chinese and foreign trade and culture communication.It also served as the channel of transmission of raw food materials.The foreign food materials had been introduced to China by land and ocean Silk Road through Han Dynasty to Qing Dynasty,with four key characteristics,including numerous categories,climaxes,major and minor differences,and wide varieties.The massive introduction and fully utilization of the foreign food materials placed a significant impact on the development of Sichuan Food as well as the entire Chinese Food.It set a solid base on the raw food materials,strengthened the characteristics of seasoning,and enriched the connotation of food systems.In the future,Chinese cuisine will not only continue to strengthen the use of extra-territorial ingredients,but also strengthen the spread of countries along the Silk Road and share the fruits of food and cultural exchanges.