潮汕夏季粿品食疗养生探析  

Probe into the Dietetic Therapy and Health Preservation of Kway in the Summer of Chaoshan Area

作　　者：燕宪涛[1] 何曼瑜 张旭[1] 

机构地区：[1]韩山师范学院旅游管理与烹饪学院,广东潮州521041 [2]广东省粤东高级技师学院,广东汕头510540

出　　处：《美食研究》2015年第2期39-41,共3页Journal of Researches on Dietetic Science and Culture

基　　金：潮州市社科"十二五"重点项目(潮州2013-D-04)

摘　　要：潮汕粿品是潮汕地区饮食活动中非常重要的一部分,蕴含鲜明的食疗养生特色。根据时令和地域特点用粿加入药用食物烹调出应时的美味粿品,不但可以预防、治疗疾病,还可充分体现粿品的饮食文化,为此本文选择性开发了5种粿品并进行分析介绍,以期将潮汕地区粿品食疗养生文化做进一步推广。Kway plays an important part in Chaoshan diet. With distinct dietotherapentic properties, seasonal diets made with kway and medicinal food not only prevent and treat diseases but reflect kway dietetic culture. This paper chooses to introduce and analyze five kway foods, with a hope to promote the culture of kway dieto- therapy and health preservation in Chaoshan area.

关 键 词：潮汕地区 夏季 粿品 食疗养生 

分 类 号：R247.1[医药卫生—中医临床基础]