《齐民要术》“豆豉”之烹饪应用技艺

《齐民要术》是一部举世闻名的古代农业科学著作，它系统、全面地对中国中古时期黄河流域的农业生产与食品加工进行了总结与记录。书中不仅记录了大量的古代食肴的制作技术，而且还记录了古代中原地区关于酒、酱、醋（即鲊）、豉等调味品的制作技术及其使用方法。就《齐民要术》中我国古人对于豆豉的应用技术进行初步的探讨，并由此延伸到对中国“豆豉”文化历史流变的梳理与对文化内涵的探研，同时借以阐述《齐民要术》中的“豉汁”与“清酱”、“酱清”及其与后世“酱油”的关系。

The Culinary Application Technology of Fermented Soya Beans in Qinmin Yaoshu

Qinmin Yaoshu is a world famous works of agricultural science, in which an overall and scientific collection and summary of agricultural industry and food processing in Huanghe River Valley in ancient China is made. A large amount of technologies of food cooking as well as condiments making like wine, soy sauce, vinegar and fermented soya bean in Central Plains of China are documented. The application technology of fermented soya bean in Qinmin Yaoshu is initially analyzed, and the historical and cultural changes of Chinese fermented soya beans are extended and the relationship between bean juice and purified sauce and the soy sauce thereafter is clarified.