论文部分内容阅读
参与调查人员:刘伟斌、陈雨熙、苏道豪、张钟健、黄海峰、刘德春《古历考》说“烹谷为粥”由黄帝始创。东莞市虎门村头贝丘遗址出土的夹沙陶器,多用于煮粥。煮粥需多水,陶器才不会烧裂,可知东莞粥品有近5千年的历史。东莞人煮粥讲究,如《随园食单》所言:“水米融洽,柔腻如一,而后谓之粥。”要“宁人等粥,毋粥等人。”东莞人做粥不仅要米好、水好、配料好,更要做得好。一锅粥往往以明火煮四五小时,直到水米粘稠。粥的普及,大大地改善人们的食品营养。
Participants Investigators: Liu Weibin, Chen Yuxi, Su Daohao, Zhang Zhongjian, Huang Haifeng, Liu Dechun “ancient calendar test” that “cooking for the porridge” was founded by the Yellow Emperor. Dongguan Humen Bequio site unearthed sand crockery, used for porridge. Porridge need more water, pottery will not be cracked, we can see that Dongguan porridge nearly 5,000 years of history. Dongguan people pay attention to porridge, such as “with the park food orders,” said: “rice water harmony, soft as one, and then called the porridge.” Not only rice porridge, water is good, ingredients are good, but also to do well. A pot of porridge is often simmer for four or five hours until the water is thick. The popularity of porridge, greatly improving people’s food nutrition.