论文部分内容阅读
做酒剩下的渣叫“糟”。在汉语词汇里,“糟”字多数为贬义:糟粕、糟糠、糟糕、糟践、糟朽……夏日的上海街头,常见饭店餐馆、熟食铺高悬“糟货上市”招牌,看字面,外地游客往往不知所云,但此糟非彼糟,“糟货”是一个能勾起江南人食指大动的美味符号,指的是各种熟食添加糟卤、糟油制作的美味。糟货的诞生,可能与酒的历史一样悠久。古代没有冰箱,炎热夏季,食物易腐败变质,而酒糟能杀菌,熟食拌入酒糟,不但延长了保质期,而且增添了独特的风味。据考证,早在战国时期中国人就已经开始品尝糟货,《红楼梦》里有糟鹅掌、糟鹌鹑的记载,清朝才子袁枚的美食专著《随园食单》里也有糟肉、糟鸡、糟鲞的制作方法。
The remaining residue of wine is called “bad”. In the Chinese vocabulary, the majority of “bad” words are derogatory: dross, chaff, bad, bad practice, bad ... ... the streets of Shanghai in summer, common restaurant restaurants, food shops hanging “bad goods listed ” signs, Literally, foreign tourists are often unintelligible, but the bad is not bad, “bad goods ” is a delicious symbol of the Jiangnan forefinger, referring to a variety of cooked food to add bad brine, bad oil production Delicious. The birth of bad goods may be as long as the history of wine. Ancient no refrigerator, hot summer, perishable food spoilage, and distiller’s grains to sterilization, cooked food into the distiller’s grains, not only to extend the shelf life, but also adds a unique flavor. According to research, as early as the Warring States period, the Chinese have begun to taste bad goods, “A Dream of Red Mansions” there is a bad goose, bad quail records, the Qing Dynasty Yuan Mei’s gourmet monograph “with the Park Food List” also have bad meat, bad chickens, Spoiled production methods.