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日式水羊羹日式水羊羹是“日式和菓子”中“生菓子”(Namagashi)的典型代表,即水分含量高于30%的湿糕点,日语也写作“羊羹”(ようかん,Yōkan),是富含琼脂、水分和糖分的糕点。羊羹原产中国,是用羊肉和羊皮制成的羹汤再冷却成冻制得,因而称为“羊羹”。也有说是早期造型如羊肝,误将“肝”写为“羹”字而得名。
Japanese Shuinagou Japanese Shuinagou is a typical representative of “Namagashi” in “Japanese-style fruit and fruit”, ie, wet pastries with a moisture content higher than 30%. Japanese is also written as “yogurt” , Yōkan), is a cake full of agar, water and sugar. Chinese raw lamb soup, is made with lamb and sheep’s suet soup and then cooled into a frozen system, which is called “Yang soup.” It is also said that the early shape, such as lamb liver, mistakenly “liver ” written as “soup ” name.