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中国在隋唐时才有“绿荷包子”的记载(《清异录》),到了宋代蔚为大观,如《梦粱录》罗列名称有细馅、水晶、笋肉、虾鱼、蟹肉、鹅鸭、七宝等各种“大包子”、“包儿”。馅心也丰富多彩:有打拌、猪肉、澄沙糖、羊肚、鱼肉、鹅肉、蟹黄、七宝、菜等各种(见《饮食杂俎——中国饮食烹饪研究》,山东画报出版社,P61、63页)。可见包子是中国人喜食的面点。北京有老字号庆丰包子(1948年建店),比它更负盛名的是西四路口两南角的二友居包子铺,可惜早已拆除了。天津是狗不理,其它一些地方诸如西安灌汤包、镇江蟹黄等也各有代表性的包子品种。
In the Sui and Tang dynasties, there were only records of the “green plums” (“Ching hai tsu”) in the Song dynasty. For example, “Meng Liang recorded” lists the names of fine stuffing, crystal, bamboo shoots, shrimp, crab meat, Geese and ducks, Qibao and other “big buns ”, “package children ”. The filling heart is also rich and colorful: there are various kinds of mixing, pork, Cheng Sha sugar, lamb belly, fish, goose, crab, Qibao, vegetables and so on (see “diet miscellaneous boil - Chinese diet cooking research”, Shandong Pictorial Publishing House , P. 61, page 63). Visible buns are Chinese people eat pasta. Beijing has an old-name Qingfeng steamed buns (built in 1948), more prestigious than the two four corners of the junction of the West four bakeries shop, but has long been removed. Tianjin is a dog ignored, some other places such as Xi’an Guan Tangbao, Zhenjiang Crab, also have a representative buns varieties.