中国汤类菜肴源流考述

文章对中国汤类菜肴的形成和发展过程作了周详的考述：先秦有汤菜，隐藏在羹中；汉魏唐宋，羹中的清羹逐步过渡为“汤”，并和唐代已有的鲤鱼汤、鳜鱼沈及长期存在的汆、涮类菜中的“汤”相结合，在宋代形成“羹、汤”初步合流（或曰分离）的局面，尤其是野蔬汤等多道汤菜的存在，证明宋代汤菜已“自立门户”；元明清之时，汤菜全面发展，最终成为中国菜肴中的一大类别。

On the Origin of Soups in Chinese Cuisine

This paper conducts a detailed review of the development of soups in Chinese cuisine. There were soups before the Qin Dynasty which was then regarded as part of geng （thick stew or jelly＇）. During the Han Wei, Tang and Song Dynasties, clear geng became separated from geng and gradually categorized as soups. The separation of geng and soups was officially made clear in the Song Dynasty, which could be seen in the wild herb soups of that period. Soups were established as a major category of Chinese cuisine after a prosperous development in the Yuan, Ming and Qing Dynasties.