| 客家酿豆腐探源 |
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| 引用本文： | 周玉芳.客家酿豆腐探源[J].五邑大学学报(社会科学版),2012,14(1):27-29,94. |
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| 作者姓名： | 周玉芳 |
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| 作者单位： | 西南大学汉语盲文献研究所,重庆,400715 |
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| 摘 要： | ＂酿＂是我国一种传统烹饪方法,即将调好的肉馅置入另一种食物中一并烹调,＂酿豆腐＂的命名理据正源于此。酿豆腐是中原传统饮食习惯与迁徙地特殊生产生活方式相结合的典范食品。加强客家饮食文化研究,对促进当地经济文化建设、加强海内外客家人联系合作具有重要的现实意义。
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| 关 键 词： | 客家菜 酿豆腐 语源 文化溯源 现实意义 |
The Origin of Bean Curd with Fillings in Hakka Cuisine |
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| ZHOU Yu-fang.The Origin of Bean Curd with Fillings in Hakka Cuisine[J].Journal of Wuyi University(Social Sciences Edition),2012,14(1):27-29,94. |
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| Authors: | ZHOU Yu-fang |
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| Institution: | ZHOU Yu-fang |
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| Abstract: | Niang tofu(bean curd with fillings) is a representative dish in the Hakka cuisine.Niang is a traditional cooking method in ancient China,which means putting minced meat into another type of food and then cooking them together.The reason for naming niang tofu lies in this cooking method.Niang tofu is a typical dish combining the traditional Central Plains dietary custom with the mode of production and life style of destination area of migrants in the south.Further researching Hakka cuisine will be of significant practical significance to promoting the local economic and cultural development and strengthening the connection between the Hakka people at home and abroad. |
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| Keywords: | Hakka cuisine niang tofu etymological meaning cultural origin tracing practical significance |
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