草原美食情  

Taste of the Grasslands

作　　者：赵荣光 李睿(译) Zhao Rongguang;Li Rui

机构地区：[1]不详

出　　处：《孔子学院(中英版)》2024年第6期26-29,共4页Confucius Institute

摘　　要：自1975年起,在其后的49年间,我有近30次进入蒙古草原的经历。我幸运地结识了许多蒙古族友人、一些中外蒙古学者,还品尝了很多草原美食。今天人们说起内蒙古草原饮食文化,首先想到的总是手把肉。就悠久性、普及性、醇厚性与典型性意义来说,蒙古族手把肉无疑可成代表。Since my first visit in 1975,over the past 49 years,Ive been fortunate enough to travel to the Mongolian grasslands nearly 30 times.These journeys have introduced me to countless Mongolian friends,as well as Chinese and international scholars of Mongolian studies.Along the way,I've also had the chance to savor a wide array of trad让ional grassland foods.When people think about the food culture of Inner Mongolia,the first thing that often comes to mind is boiled lamb.Given its long-standing history,widespread appeal.

关 键 词：饮食文化 蒙古草原 美食 手把肉 蒙古族 普及性 典型性 品尝 

分 类 号：TS9[轻工技术与工程]