中华饮食文化史上有一个有趣的现象,在宫廷显贵的宴席菜单上,极少有肠类食品。在接待外国贵宾的宴会上,也是绝少有此物。一般外国人不食,有的国家宗教还禁止此物。这在一些文学作品中也有反映,比如以贵胄人家生活为原型的《红楼梦》,美食甚多,但末涉及半条肠子。但相反的,一般的市井平民养生的书中,是记载此食的。以市井生活为原型的《金瓶梅》一书记述的肠类佳肴就较多,有“小肠儿”、“骑马肠”、“羊贯肠”、“干板肠”、“酿肠”等。应该说肠脏类原料成为佳肴是中华民族特别是中国厨师的劳动成果,是化朽腐为神奇的创造。 An interesting phenomenon in the history of the Chinese food culture is that there are very few enteral foods on the banquet menu of the palace dignitaries. In the reception of foreign guests banquet, but also rarely seen this thing. Most foreigners do not eat, religion is also prohibited in some countries. This is also reflected in some literary works, such as the “Dream of Red Mansions” that take the life of your Kui family as its prototype. It has a lot of food, but it does not involve half an intestine. On the contrary, in the book of ordinary civilians and civilians, it records the food. To the well-being of life as the prototype of the “Golden Lotus” a book recorded more intestinal cuisine, “small intestines”, “horse riding intestines”, “sheep intestine”, “dry plate intestinal” , “Stuffing” and so on. It should be said that the intestines raw materials to become a delicacy is the work of the Chinese nation, especially the Chinese chef’s work, is decadent for the magical creation.