谈莆仙地区的“炝”食  

Talk about the “Qiang” Food in Puxian Area

作　　者：林慧彬 

机构地区：[1]福建师范大学文学院

出　　处：《福建史志》2022年第4期60-64,72,共6页

摘　　要：“炝”是中国传统烹饪方式之一,在北方和西南地区经常使用,福建则莆仙地区使用最广。文章分析了“炝”字在莆仙地区的形音义,解释其在莆仙方言中的文白异读形式,探索其在莆仙地区美食中所形成的一系列词语族情况,并进一步阐释其饮食文化内涵。文章还对莆仙地区“炝”食的传播进行了分析,为莆仙地区的“舌尖魅力”研究添砖加瓦。"Qiang"is one of the traditional Chinese cooking methods—Boil(meat or vegetables)in water for short time,then dress with soy and vinegar or fry them quickly in hot oil then cook it with sauce and water,often used in the north and southwest areas.In Fujian,it is the most widely used in Puxian area.This paper analyzes the pronunciation and meaning of"Qiang"in Puxian,explains its pronunciation form Puxian dialect,explores a series of words and language families formed by it in Puxian cuisine,and further explains its dietary cultural connotation.The article also analyzed the spread of"Qiang"food in Puxian area,which contributed to the research of"the charm of tongue tip"in Puxian area.

关 键 词：炝 莆仙方言 词语族 饮食文化 饮食传播 

分 类 号：H177[语言文字—汉语]