客家民俗中的姜酒文化探析  

A Cultural Analysis of Jiangjiu in Hakka Folklore

作　　者：陈春丽 CHEN Chunli(School of History Culture and Tourism,Heilongjiang University,Harbin 150000,Heilongjiang,China)

机构地区：[1]黑龙江大学历史文化旅游学院,黑龙江哈尔滨150000

出　　处：《四川旅游学院学报》2024年第5期12-15,共4页Journal of Sichuan Tourism University

摘　　要：姜酒是客家饮食民俗的重要组成部分,其制作独具特色,常用于添丁时给产妇进补,同时也用于祭拜宗祠告知先人添丁之喜,以及洗三、摆满月席时招待客人等场合。随着时间的推移,姜酒既有传统固定的使用场合,也有泛化作为日常饮食之用。姜酒不仅是简单的饮食品种,里面蕴含着客家文化的内涵,对姜酒制作过程和功用习俗进行分析,是探知客家民俗文化的一部分。Ginger wine,better known as jiangjiu in Chinese,plays an integral role in Hakka culinary traditions and cultural heritage,with a distinctive production process.Jiangjiu is often used to supplement the mother's diet when she has a newborn child.It is also used in worship at the ancestral shrine to inform the ancestors of the joy of having a newborn child,as well as in the ritual of bathing the baby on the third day after birth,and at banquets for entertaining the guests in honor of the baby's first month in the world,among other occasions.Over time,the use of jiangjiu has become both traditional and generalized as part of people's daily meals.Jiangjiu is not so simple as it may seem.Instead,it also contains connotations of Hakka culture.Analyzing the process of making jiangjiu and its functions and customs is part of the exploration of Hakka folk culture.

关 键 词：客家 姜酒 民俗 

分 类 号：TS971[轻工技术与工程]