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中国的饮食文化源远流长,美食不可胜数,其中有一些原料或做工稀奇古怪、匪夷所思,甚至残忍。还有一些,只能用“恐怖”来形容。清代刘廷玑在他的《在园杂志》中记载的几种“美食”让人不寒而栗。陕西有一种佳肴叫做汤驴,是招待远方贵客的美味,但其制作方法,刘廷玑形容为极其“惨酷”:用一块厚板铺地,凿出似驴蹄大小的四个洞,把驴拉上板子,驴蹄子固定在洞中,使之不能动弹。然后用沸水从头至尾浇遍驴身,由此皮毛尽脱,竟成雪白一驴,而命已绝肉已熟。
China’s food culture has a long history, food countless, some of them raw materials or work strange, incredible, or even cruel. Still others can only be described as “terror ”. Liu Ting-ching in Qing Dynasty in his “Garden Journal” recorded in several “food ” chilling people. There is a kind of delicacies called soup donkey in Shaanxi, which is a delicacy for entertaining distinguished guests from afar. However, its making method is described by Liu Tingji as “cruel”: with four holes in a thick slab, Donkey pull board, donkey hoof fixed in the hole, so that it can not move. Then use boiling water all over the donkey body, which fur to do, actually into a white ass, and life has been thoroughly cooked meat.