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一“饮食四方异宜”是先祖早就阐述了的道理。清末徐珂在所著的《清稗类钞》中提及:“北人嗜葱蒜、滇、黔、湘、蜀人嗜辛辣品,粤人嗜淡食,苏人嗜糖”。其根源是因为各地自然环境风俗习惯使然,由此选成了不同地域不同饮食口味。譬如“东方之域鱼盐之地,海滨傍水,其民食鱼而嗜成”;而川蜀盆地多湿瘴之气,以食辛辣而御湿祛瘴行气发散;晋陇等西北地区处于黄土地上,水土多呈碱性,以食醋而中和平衡酸碱度……由此而产生了“饮食四方异宜”的现象,由此而造成了中国各具特色的饮食流派。
A “diet Si Yi different” is the ancestor has elaborated the truth. Xu Ke in the late Qing Dynasty in the book, “clean barnyard class notes” mentioned: “North Garlic onion, Yunnan, Guizhou, Hunan, Shu people addicted to spicy products, Cantonese emaciated, Su addicted to sugar.” Its root cause is because of the natural environment and customs throughout the country, which selected as a result of different regions of different diet tastes. For example, “the East of the land of fish and salt land, waterfront waterfront, the people eat fish and addicted to”; and Sichuan Shu basin more wet Qi of the gas to eat spicy and dampness Quxie Qi divergent; Jinlong and other northwestern regions in Yellow soil, water and soil are mostly alkaline, with vinegar and neutralization of pH balance ... ... resulting in the phenomenon of “diet Sihe Qi Yi”, resulting in China’s distinctive diet genre.