唐鲁孙在《中国吃》一书中写道:“自从时代进步,果脯由御膳房成为上方玉食之后,才成为细品甜食的。”实际上,果脯的制作与食用在中国有几千年,最早有记载可上溯到三国时代,当时人们为解决鲜果不耐保存的问题,将鲜果浸入蜂蜜内防腐、保鲜、增添甜味。南宋时期《梦粱录》中载:“除夕,内司意思局进呈精 Tang Lusun wrote in his book ”China Eats,“ that ”since the times have passed, the preserved food has become the delicacy of sweets only after the imperial kitchen has become the upper jade food.“ In fact, there are thousands of preserved fruits produced and consumed in China Years, the earliest records dating back to the Three Kingdoms era, when people to address the issue of fresh intolerance preservation, the fruit immersed in honey preservative, fresh, add sweetness. Southern Song Dynasty ”Dream Sorcery recorded“ contains: ”New Year’s Eve, the Secretary Bureau of meaning into fine