小吃中的中國文化

內(nèi)容概要

　　在我國古代，“餅”是各種面食的總稱。關(guān)于“餅”的記載，出現(xiàn)在2200年前的漢初。魏晉以后，餅的花樣開始多起來了，大致有這么幾種。一是煎餅，就是用籠屜蒸熟的。開始只有死面的（加水調(diào)和后未經(jīng)發(fā)酵的面），后來才有發(fā)面的。形狀也由扁平的逐漸變成圓柱形或球形，這就是今天的饅頭了。還有一種放在火上烤或烙的，叫爐餅，也就是今天的燒餅。后加改進(jìn)，出現(xiàn)了餡餅。自然，放到水里煮的就叫湯餅了。湯餅的原始做法很簡單，把揉好的面揪下來放到水里煮熟就是了，它有點(diǎn)像今天山西的“貓耳朵”。此外，用油炸的油餅、薄脆，還有春餅、月餅都是由來已久的。

書籍目錄

Chinese PastriesSteamed BunNoodleJiaoziRound DumplingZongziSugarChinese DrinksFried DelicaciesRice and Other FoodsRich Snacks with Local Characteristics

章節(jié)摘錄

插圖：Chinese people invented many interesting snacks with sugar.Heat cane sugar and malt sugar and then make them into a3.3-centimeter-long （1 cun） golden stick by filling, rolling andcutting, which is called "One-cun-gold-shaped candy". Or, boil themalt sugar into syrup and add some essence and dry rose petals.While cooled for some time, the syrup can be rolled into a slimstick. Cut it with scissors and you'll find the candy cut down like aZongzi, thus it's named as "Zongzi-shaped candy". Also, add aspoonful of white granulated sugar into a kind of special machineand meanwhile stir it with a bamboo stick, you'll get a puffy twirl ofcotton candy. Moreover, another candy made of maltose is heldby two bamboo sticks. Winding one of the two sticks in a figure-of-eight, the color of candy will change from translucent brown toopaque white. The more you wind candy around the stick, the moredelicious the candy is. If you can not wait to put the candy into yourmouth, you'll find it a little acid. Only by labor can you eat sweetcandy.

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《小吃中的中國文化》：歡迎來到中國

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