万物皆可拔丝  

Every Ingredient Gan Be Candied

作　　者：韦婧 

机构地区：[1]不详

出　　处：《走向世界》2024年第49期76-77,共2页Openings

摘　　要：“大底南人嗜咸,北人嗜甘。鱼蟹加糖蜜,盖便于北俗也。”这句话出自《梦溪笔谈》,初读之下,或许会让人心生疑惑:这是不是说反了?其实,这反映的是北宋时期人们的饮食习惯,那时的山东菜已逐渐崭露头角,成为“北食”的代表,与现今的口味偏好确有较大差异。谈及如今的鲁菜,虽不以甜味为主打,但对糖的运用却极为讲究。最为显著的当然是糖醋与拔丝,这两种烹饪方式早已风靡全国,成为鲁菜中的两大招牌。糖醋鲤鱼、糖醋里脊,这些耳熟能详的佳肴自不必说。而拔丝类菜肴,诸如拔丝山药、拔丝苹果、拔丝地瓜等,更是鲁菜中甜口菜品的佼佼者,独具特色。Candied dishes,e.g.candied yam,candied apple,and candied sweet potato,are among the best sweet dishes of Shandong cuisine,and have unique characteristics.The origin of candied dishes is unknown,but they were already prevalent in the early Qing Dynasty.Pu Songling,author of Liaozhai Zhiyi,said,"Now candied apple prevails in the north;no ingredients could not be sugar-glazed."

关 键 词：糖醋鲤鱼 饮食习惯 烹饪方式 鲁菜 《梦溪笔谈》 糖蜜 菜品 拔丝苹果 

分 类 号：TS9[轻工技术与工程]