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自明清以来,武汉地区即为长江重要商埠,“五方杂处”之地,各种风味的特色美食在这里相互交融,形成了丰富多彩、独具特色的汉味饮食文化。但随着岁月的流逝,一些著名的“武汉味道”因各种原因逐渐消失,令人为之痛惜。作为土生土长的武汉人,一些耳熟能详的武汉风味美食承载着作者太多有关家的记忆,亦寄托了作者对那些消失于舌尖上的“武汉味道”的回味与怅惘之情。近些年来,随着“老通城豆皮制作技艺”、“蔡林记热干面制作技艺”、“武汉煨汤技艺”、“老大兴园鮰鱼制作技艺”、“四季美汤包制作技艺”、“武汉面窝制作技艺”等武汉传统风味美食分别入选省、市级非物质文化遗产保护项目,这对著名汉味传统名吃的保护、传承显得极其重要。
Since the Ming and Qing Dynasties, the Wuhan area has become an important commercial port in the Yangtze River and the place where many kinds of flavors and delicacies blend with each other to form a colorful and unique Chinese-flavored food culture. However, with the passage of time, some famous “Wuhan taste” disappear for various reasons, which is deplorable. As a native of Wuhan, some well-known Wuhan cuisine carries too much memory about the family and also implicates the aftertaste and regrettable feeling of the “Wuhan flavor” that disappears on the tongue. In recent years, with the “Laotong City bean skin production skills ”, “Cai Lin Kee dry noodles production skills ”, “Wuhan Dignified soup art ” “Four Seasons cuisine package making skills ”, “Wuhan noodle nest production skills ” and other traditional food in Wuhan were selected provincial and municipal intangible cultural heritage protection project, which is well-known Chinese traditional flavor protection, heritage It is extremely important.