福建传统鱼露文化研究  

A study of traditional fish sauce culture in Fujian Province

作　　者：林诗钧 图力古日[1] LIN Shijun;Tuliguri(Institute for the History of Science and Technology,Inner Mongolia Normal University,Hohhot,Inner Mongolia 010022,China)

机构地区：[1]内蒙古师范大学科学技术史研究院,内蒙古呼和浩特010022

出　　处：《美食研究》2025年第1期8-13,共6页Journal of Researches on Dietetic Science and Culture

基　　金：内蒙古自治区社会科学规划项目(2022NDC127)。

摘　　要：鱼露是我国福建等东南沿海地区普遍使用的一种特色调味品。当地民众立足于丰富的海洋渔业资源,开发了腌制、发酵、过滤、浸提、调配等较系统的鱼露生产技艺。鱼露不仅对福建独特饮食风味的形成发挥了重要作用,而且对当地风俗习惯、文化艺术等也产生了广泛影响。深入研究福建传统鱼露文化,不仅有利于保护和传承当地优秀传统饮食文化,也对发展福建地区特色产业和促进乡村振兴等有着重要的现实意义。Fish sauce is a distinctive condiment widely used in southeastern coastal regions of China,particularly in Fujian.Leveraging the abundant marine fishery resources,local people have developed a systematic fish sauce production technique encompassing marination,fermentation,filtration,soaking,and blending.Beyond its essential role in shaping Fujian’s unique food flavors,fish sauce profoundly influences local customs,traditions,and cultural arts.An in-depth exploration of Fujian’s traditional fish sauce culture not only aids in preserving and inheriting the local excellent traditional food culture,but also holds substantial practical value in developing characteristic industries and advancing rural revitalization.

关 键 词：福建 鱼露 传统技艺 饮食文化 

分 类 号：TS972.211[轻工技术与工程]