羹是用蒸煮等方法做成的糊状食物,备受人们喜爱。因它营养丰富,鲜美可口,且易于消化吸收,故老少皆宜,被誉为佐餐佳肴和充饥妙品。 公元前2000多年,我国已有“羹”这种食品了,烹饪鼻祖(?)铿,以野鸡为原料,最早做成“雉羹”。相传他以鲜美醇香的雏羹敬奉唐尧,尧帝欣然食之,龙颜大悦。司马迁《史记》一书中,还说唐尧经常食用豆叶煮成的“藜霍之羹”。尧死后,虞舜继位,吃饭时舜常在半透明的羹碗中,看见尧的笑影,连对面墙上似乎也映现出尧帝向他招手的形象。后来人们常用“羹墙”一词,以表达对已故先辈的追怀。 春秋战国以后,羹的品种逐渐增多,各类肉食、蛋类、菜蔬都可以做羹。不少羹的原料、做法都十分考究,有的还非常名贵。如玉版笋与白兔胎做成的金玉羹;芙蓉花和豆腐煮成的雪霞羹;用清溪里带苔藓的石子煮成的石子羹;素中珍品荟萃而成的道场羹;各类食物零料杂煮而成的骨董羹,以及羊羹、犬羹、蛇羹、熊羹、鱼脑羹、猪蹄羹、鹅肝羹等等,繁不胜举。封建统治阶级的生活,极尽奢侈之能事,他们食 Soup is a paste-like food made by cooking and other methods, much people love. Because of its nutrient-rich, tasty and delicious, and easy to digest and absorb, so it is suitable for all ages, known as table-tops and food products. In 2000 BC, our country had “soup” of this kind of food, cooking originator (?) Keng, pheasant as raw material, the earliest made “pheasant soup.” According to legend, he is honored Tang Yao with a delicious mellow soup, Yao Di glad to eat it, Long Yan Yue. Sima Qian “Historical Records” in a book, also said Tang Yao often eat beans cooked into a “quinoa Huo soup.” After Yao died, Yu Shun succeeded him. When he was eating, Shun often saw the shadow of Yao in his translucent bowl of soup. Even the opposite wall seemed to reflect the image of Yao Di waving to him. Later, people often use the word “wall” to express the memory of the deceased ancestors. After the Spring and Autumn and Warring States, the variety of soup gradually increased, all kinds of meat, eggs, vegetables can do soup. A lot of raw materials, practices are very elegant, and some are very expensive. Such as Jade version of bamboo shoots and white rabbit made of Jin Yu soup; Hibiscus flower and tofu boiled soup; with the Cheonggye with moss stone boiled soup; prime of the galaxy of ingredients; Food stuffs made of boiled bone soup, as well as yam soup, dog soup, snake soup, Xionggeng, fish brain soup, trotters, foie gras, etc., are numerous. Feudal ruling class life, extravagant things, they eat