袁枚《随园食单》中的美食品鉴与美食思想探究

摘要

Suiyuan Recipes,a key book on foods in ancient China, gives a systematic account of cuisine theory as well as a complete record of 326 local special dishes during the Qing dynasty. Yuan Mei briefly described the production process of a specific dish as well as sampled every dish, embodying his unique food ideas.%《随园食单》是清代论述美食的重要著作，系统阐述烹饪理论的“须知单”和“戒单”，还较全面地记录了清代各地特色名菜、名点326种。袁枚不仅简单地叙述具体菜点的制作方法，而且每道菜点都进行品鉴，其中也包含着独特的美食思想。