江苏大运河徐州至宿迁段饮食文化研究  

On the Culinary Culture of the Xuzhou-Suqian Area Along theJiangsu Section of the Grand Canal

作　　者：邵万宽 SHAO Wankuan(Nanjing Institute of Tourism&Hospitality,Nanjing 211100,Jiangsu,China)

机构地区：[1]南京旅游职业学院,江苏南京211100

出　　处：《四川旅游学院学报》2024年第5期1-5,共5页Journal of Sichuan Tourism University

摘　　要：江苏大运河段北部的徐州至宿迁地区是楚汉文化之地,这里既有古代繁华的运河码头,也有从四面八方来此定居的商客。人们居住在大运河两岸,靠水吃水。在这生生不息的土地上,一代又一代的人们立足本土,创造形成了本地独特的饮食文化:多用水产河鲜,面食制作多变,乡土气息浓厚,在菜品风味上受淮扬、鲁南菜肴的影响,口味上咸鲜适口,形成了徐宿地区注重实惠、浓淡兼备的饮食特色。The area from Xuzhou to Suqian in the northern part of Jiangsu Section of the Grand Canal is the land of Chu-Han culture.It features a concentration of ancient canal terminals and a diverse population of merchants who have settled in the region from various origins.The Grand Canal has long been a vital transportation route,facilitating trade and economic activity along its banks.In this vast region,the local population has,over time,developed a distinctive culinary tradition,which is characterized by the utilization of local aquatic products and river delicacies,a variety of wheaten food,and a rustic charm.The culinary traditions of Huaiyang and southern Shandong,in particular,have left their mark on the region's cuisine,imparting a distinctive salty and fresh taste.This explains why the dishes in the Xuzhou-Suqian area are notable for their affordable prices and a balance of robust and mild flavors.

关 键 词：大运河 江苏段 徐宿地区 饮食文化 

分 类 号：TS971[轻工技术与工程]