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“梅青巧配吴盐白,笋美偏宜蜀豉香”。豆豉可谓中国之特产,和酒、酱一样,都是我们勤劳智慧的祖先利用微生物的发酵作用酿制而成的。我国人民制作豆豉时间之久远,至少可以追溯到二千多年前的汉代,许慎《说文解字》谓“豉为配盐幽菽者,乃咸豉也”。南朝陶弘景说:“豉出襄阳,钱塘者香美而浓。”这也说明一千多年前,我国就已有了风味独特的豆豉。豆豉是我国人民在烹饪中最早使用的调味料之一,在我国的四川、江
“Mei Qing clever match with Wu salt, bamboo shoot beauty partial Shu Shu incense.” Bean curd can be described as China’s specialty, and wine, sauce, are our ancestors of hard-working and skilled use of microbial fermentation brewed. The people of our country make the bean curd for a long time, dating back at least to the Han Dynasty more than 2000 years ago. Xu Shen’s “Explain Word” means “you are a salt-beggar, but a salty bird.” Tao Hongjing said: “out of Xiangyang, Qiantang fragrant and thick.” This also shows that more than a thousand years ago, China already had a unique flavor of bean curd. Bean curd is one of the earliest seasonings used by our people in cooking in China’s Sichuan and Jiang