| “糖蟹”考 |
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| 引用本文： | 张小燕,;刘传鸿.“糖蟹”考[J].湛江师范学院学报,2014(5):127-130. |
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| 作者姓名： | 张小燕 ;刘传鸿 |
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| 作者单位： | [1]浙江工贸学院学生处,浙江温州325003; [2]温州大学人文学院,浙江温州325035 |
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| 基金项目： | 国家社科基金后期资助项目（13FZW061）; 全国高校古委会直接资助项目（1151） |
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| 摘 要： | 宋陆游之前,"糖蟹"指用糖腌渍之蟹没有分歧。从陆游开始,产生了另一种看法:糖蟹指糟腌之蟹。这种看法一直持续到现代。我们在列举分歧的基础上,从唐前"糖"的使用、文献中保藏食物的相关记载等角度入手,得出结论:糖蟹指用糖腌渍之蟹,而唐前糖蟹多指用饴糖腌渍之蟹。
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| 关 键 词： | 糖蟹 糖 酒糟 |
Research of the Sugar Crab |
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| Institution: | ZHANG Xiaoyan , LIU Chuanhong (1. Students＇ Affairs Office, Zhejiang Industry ＆ Trade Vocational College, Wenzhou, Zhejiang 325003 ,China; 2. College of Humanities, Wenzhou University, Wenzhou, Zhejiang 325035,China) |
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| Abstract: | Before Lu You in the Song Dynasty, The viewpoint that the sugar crab was pickled by using sugar was not disagreed. After Lu You, the other viewpoint that the sugar crab was pickled by using wine lees was introduced, and it had been kept on till the modern. In the foundation of enumerating the disagreements, this paper gets a conclusion that the sugar crab was pickled by using the sugar, but before the Tang Dynasty the usage of sugar was recorded in books of preserving food. |
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| Keywords: | sugar crab sugar wine lees |
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