“酸馅”与“酸馅气”考释  

Acid Stuffing and Acid Stuffing Gas Textual Research

作　　者：冯珊珊[1] 陶慕宁[1] 

机构地区：[1]南开大学文学院

出　　处：《文学与文化》2016年第1期91-98,共8页Literature and Culture Studies

摘　　要：宋元笔记、话本、戏曲中常见的"酸馅"一词,指一种产生于北宋的面食。它在"人日"用作节令食品,称为"面茧";明代又用作"佛诞日"的供品。"酸馅"以酸菜为馅,因此得名。形似馅馒头,而面皮较厚、褶儿较粗。荤素皆宜,由于寺院常用作斋供,元代以后多为素馅。宋代夜市还有烤制的焦酸馅售卖。所谓"酸馅气",原指酸馅制作中发酵气体受热产生的胀气,苏轼最早用于诗歌批评,借以形容僧人缺乏新意、格调酸腐的诗风。明清时期,这个概念被扩展到书画艺术评论、人物气质评价等领域,适用者也不再限于僧人。＂Acid stuffing＂, commonly found in notes, story-tellers scripts of the Song and Yuan Dynasties, refers to a kind of flour food and produced in the northern Song period. It was used as festive food on Man＇Day and called flour cocoon. In the Ming Dynasty it was used as offering on Vesak Day. It used acid sauerkraut as stuffing, so, people called it acid stuffing. It looks like a steamed bun, but the wrapper was more thick and the crease was bolder. Its stuffing could be meaty or vegetarian items. Many temples used acid stuffing as offering, so from the Yuan Dynasty there was used to be vegetarian stuffing in it. In the Song dynasty, people burned it to be hard and sold it in night market. ＂Acid Stuffing Gas＂ at first means the gas produced in fermentation when the acid sauerkraut was heated. Su Shi is the first to use it as a poetry criticism category. It was used to describe the monks＇ vulgar style lacking of innovation, vulgar, sour and old. During the Ming and Qing dynasty, its range of application was expand to painting and calligraphy art critic, people＇s temperament and so on. not only apply to monks.

关 键 词：酸馅 酸馅气 文学批评范畴 艺术评论 苏轼 

分 类 号：I206.2[文学—中国文学]