民族特色:血肠类食品的历史源流与技艺传承

Ethnic Features of the Historical Origin and Heritance of Blood Sausage Food

血肠类食品在我国古代有着悠久历史,广泛流传于少数民族贵族与民间百姓的日常饮食中,还被蒙藏地区的人民视为珍贵之物用于祭祀。文献对于血肠类食品的记载不多。但古代一些医书、菜谱以及见闻杂记中有些记载,通过挖掘和整理,可知血肠类食品在宋元明清时期人们对其食疗功效、烹饪方法与具体制作技艺等方面有较为深入的了解和认识。时至今日,这一传统肴馔在我国诸多少数民族中均有一定传承,其中尤属蒙藏地区流传最盛。

Blood sausage food had a long history in ancient China,and it was not only widely spread in the daily diet of the noblemen of the court and the folks,but also regarded as a precious thing for rituals and ceremonies.Through the collation of relevant historical documents,it is found that there was not much information specifically documenting blood sausage food.However,through the excavation and collation of relevant information recorded in ancient medical books,recipes and miscellaneous records,it can be seen that blood sausage food was widely spread in the Song,Yuan,Ming and Qing dynasties,and people had a more in-depth understanding and knowledge of its therapeutic effects,cooking methods and specific making techniques.To this day,this traditional cuisine has certain circulation among many ethnic minorities in China,especially in the Mongolian and Tibetan regions.