| 客家菜的形成及其特色 |
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| 引用本文： | 黎章春.客家菜的形成及其特色[J].赣南师范学院学报,2004,25(5):41-43. |
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| 作者姓名： | 黎章春 |
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| 作者单位： | 赣南师范学院,客家研究中心,江西,赣州,341000 |
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| 摘 要： | 客家菜起源于赣闽粤三省交界区域,明清时期自成体系、独树一帜,成为中国饮食文化百花园中的一朵奇葩,其味型以咸辣醇厚见长,清淡味重兼具;原料以禽畜、河鲜、山珍蔬果为主,广取博采;烹制技法众多,精妙而独特;其人文内涵丰富,美食名食众多。
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| 关 键 词： | 客家菜 饮食文化 特色 |
| 文章编号： | 1004-8332(2004)05-0041-03 |
| 修稿时间： | 2004年5月12日 |
The Formation and Features of Hakka Dishes |
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| Abstract: | Hakka dishes originated at the join of three provinces,Gan(Jiangxi),Min (Fujian),And Yue (Guangdong).After becoming a unique system in the period of Ming Qing,Hakka dishes have been splendor of Chinese diet culture.These taste mainly salty and spicy,with both mild and sharp flavor.The materials are in abundance,but poultry,livestock,river food,mountain-product,vegetables and fruit chiefly.The dishes are cooked in different ways,which are splendid and distinctive.Hakka dishes Also have rich cultural connotations,with plenty of delicious ones and famous ones. |
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| Keywords: | Hakka dishes diet culture feature |
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