炒法源流考述

综合目前有关中国炒法起源的五种学说可知：中国炒的烹饪技法可能早已出现在殷商时期，似存在于春秋、战国时期，形成于汉代，普及于魏晋、南北朝时期，发展于唐以后。由于中国幅员辽阔，饮食文化历史悠久，因此，炒法在其漫长的发展过程中也就自然形成了极为丰富的内涵。

An Argument about the Origin of Cooking Method--Frying

Summing up the five theories concerning the origins of Chinese frying method, we know that the earliest Chinese frying skill came out in the Yinshang Periods, continued in the Chunqiu and Zhanguo periods , took its form in the Han Dynasty, popularized in the Kingdom of Wei and the Northern and Southern Dynasties, and gained its development after Tang Dynasty. As China has a vast territory and a long history of food culture, a very rich connotation was naturally formed in the long course of the development of frying cooking method.