从乾隆到民国时期川式海味菜的发展研究  

Study on Sichuan-style Seafood between Mid-18th and Mid-20th Centuries

作　　者：朱多生 ZHU Duosheng(School of Economics and Management,Sichuan Railway College,Chengdu,Sichuan Province 610072)

机构地区：[1]四川铁道职业学院经济管理学院,四川成都610072

出　　处：《楚雄师范学院学报》2023年第4期91-97,共7页Journal of Chuxiong Normal University

基　　金：四川省哲学社会科学重点研究基地川菜发展研究中心课题(CC23W22)。

摘　　要：人们对清代以来川菜发展的研究中,很少有专门论述以海参、鱼翅、鲍鱼为代表的海产品食材在川菜中的发展。本文尝试分析乾隆时期以来,直到民国结束这200余年时间里,这些干货海产品在四川烹饪中逐步发展的过程。让更多的人认识到使用干货海产品烹制的川式海味菜,不仅是川菜体系中必要的组成部分,而且是一个有特色的系统,用以丰富和加深人们对川菜的认识。While research on development of Sichuan cuisine since the Qing Dynasty is not scarce,dishes prepared with sea cucumber,shark fin,abalone and other seafood is seldom touched upon.This pa‐per is a study of the development of Sichuan dishes prepared with seafood in the two centuries spanning from Emperor Qianglong’s reign in the mid-18th century to the end of the Republic of China in 1949.The purpose of this study is to make Sichuan cuisine better known to all by demonstrating that dishes pre‐pared with seafood are not only an integral part of Sichuan cuisine but also a uniquely unmistakable sub-branch of Sichuan cuisine.

关 键 词：川式海味菜 发展 乾隆 民国 

分 类 号：TS972.182.71[轻工技术与工程]