论梅山菜文化与渊源  

On the Culture and Origin of Meishan Cuisine

作　　者：方八另 徐益[2] FANG Baling;XU Yi(Hunan Cuisine Research Institute,Changsha Commerce&Tourism College,Changsha 410000;Meishan Cultural Research Center,Hunan University of Humanities,Science and Technology,Loudi 417000,China)

机构地区：[1]长沙商贸旅游职业技术学院湘菜研究所,湖南长沙410000 [2]湖南人文科技学院梅山文化研究中心,湖南娄底417000

出　　处：《湖南人文科技学院学报》2021年第6期22-29,共8页Journal of Hunan University of Humanities,Science and Technology

基　　金：湖南省社会科学联合会项目“湘中上梅山傩文化资源个案调查与保护性开发研究”(XSP18YBZ120);湖南人文科技学院梅山文化研究中心基地项目“梅山物产与湘中饮食文化研究”(051-34020013)。

摘　　要：梅山菜又被称为荆蛮菜、长沙蛮菜、莫徭菜、梅山蛮菜,由娄底市、益阳市、邵阳市、宁乡市和溆浦县等资江流域菜系发展而成。梅山菜以柴炭作燃料,以山珍野味、烟熏腊肉和各种腌肉的制作为主且制作精细,用料广泛,品种繁多,注重香鲜,咸香酸辣,油重色浓,讲究实惠,有浓厚的山乡风味。梅山菜积累了梅山先民们的无穷智慧和丰富经验,有着自己的文化体系和历史渊源,以独特的食材、烹饪技艺、菜品、宴席等形成了一个完整的梅山地域风味体系。Meishan cuisine can be called Jingman cuisine,Changsha cuisine,and Moyao cuisine.Meishan cuisine is developed from cuisines in Loudi City,Yiyang City,Shaoyang City,Xupu County,Ningxiang City and other areas along Zijiang River.With firewood charcoal as fuel,Meishan cuisine is good at making mountain delicacies,smoked bacon and all kinds of pickled meat.It has fine production,wide materials and a wide variety of dishes.It pays attention to freshness,saltiness,fragrance,sour and spicy,heavy oil and color,with practical benefits and strong mountainous flavor.Meishan cuisine has its own cultural system and historical origin,and has its own unique ingredients,cooking skills,dishes and banquets.

关 键 词：梅山菜 文化 渊源 

分 类 号：TS971[轻工技术与工程]