中國和韓國調理法之比較

中國과韓國의調理法比較

黃慧性(Hae-Sung Hang)

《中國飲食文化學術研討會論文集》 第1屆 (1993/07) Pp. 89-102

https://doi.org/10.6641/PICCFC.1-8.1993.01.05

摘要

中韓兩國同是東亞細亞一帶歷史悠久的繁盛國家。不但有五千年以上的歷史，彼此也是關係密切的友邦。先史時代，在北方的民族經由遷移而各自成長了不同的文化。中國大陸北方的農耕法傳入了韓半島，莫定了韓民族農業國家的基盤，而漢字文化的影響，成就了今日的韓文文化。特別在飲食文化方面，導自中國古文獻之處頗多，韓國的飲食著述，最初亦是以中國的記載為基本來完成的。食制方面更有許多地方是依中國周禮的記載。而中國的陰陽五行說，對韓國也有很大的影響。在飲食的調理方面，東洋三大國之間有許多的共通點，當然各自獨特的調理法也相當發達。食品方面，韓國的動物性食物以牛肉為主，其調理法相當優秀。比較起來，中國則以豬肉為主，其調理法多樣且味美，是世界有名的。蔬菜方面，韓國的熟食法是先將蔬菜水煮，然後加以調味，中國則是以油加高溫炒作之後食用。韓國人崇尚生菜，其有湯水的泡菜相當發達。中國人的泡菜方式和韓國的相當不同。韓國人調味用的醬類，最初是學自中國，其後發展出自己獨特的風味，其中之一的甜辣醬，即是很特別的一種調味料。現在的韓國，以烤牛肉、捲食、冷麵和泡菜聞名於世，而中國飲食以麵類和油炸料理為有名。在餐桌方面，韓國以獨自一人使用一個小餐桌為最鄭重的待客之道，中國則是多人共圍一桌，將吃的東西放在大盤中，各自挾食。除此之外，本文將對韓國飲食法及宗廟祭禮和宮中料理的菜單做一解說，並對韓國傳統的飲食法做一說明。

並列摘要

China and Korea are both Soth East Asian countries of long history and prosperity. Both with a history of more than 5000 years, the two coutries have been closely and friendly related. In prehistoric age, northern peoples had developed different cultures during their migration to the south. The agricultural methods of Northern China mainland were introduced into the Korean peninsula, and became the cornerstone of the agricultural country of the Korean people, while the influence of the culture of the Chinese characters formed the korean culture based on the Korean language. A large number of ancient literature of China had been introduced into Korea, especially in the field of dietary culture. And writings on Korean food were at first compiled based on records of China. As for dining customs, a lot were carried out according to what the Chou Li (周禮, Rituals of the Chou Dynast y) prescribes. Korea was also greatly influenced by the Chinese philosophy of Yin, Yang and the Five Elements. In terms of the preparation of food, there are a lot in common among the three big countries of the Orient, while of course their respective cooking methods have also progressed to a relatively high level. Regarding ingredinets, beef have been the maior meat in Korean food of which the cooking have been rather outstanding. In comparison, Chinese use pork most of the time, but would have it cooked in large variety and deliciously. Chinese pork cuisines have enjoyed agreat fame throughout the world. When preparing vegetables, Koreans would boil it first in water if they wany it cooked, and then put the dressings on. Chinese however would fry it with oil at high temperature before serving. Koreans adore raw vegetable, and have already achieved a high level in preparing kimgee (pickled vegetables) with juice or soup. The way Chinese prepar their pickles has been quite different from that of the Koreans. The sauces Koreans used as seasonings came originally from China before they developed their own unique flavor. Among them the sweet chili sauce has been a very special seasoning. Today, Korea is famous for its roasted beef, food rolls, cold noodle and kimgee, while Chinese food are renowned for its various kinds of noodles and fried dishes. In terms of the use of dining tables, Koreans would take it as the solemnest way to treat a guest by letting him use a small table alone. The Chinese, in contrast, would rather sea t many people around a large table, and serve everything in large plates for every one to pick with chopsticks themselves. In addition to the above, the presenter would elaborate on the dining customs of the Koreans, sacrificial rites at the royal ancestral shrine, as well as the menu of the imperial court and at the same time talk on the traditional eating habits of Korea.