中國豆腐的起源與發展

楊堅

《中國飲食文化學術研討會論文集》 第8屆 (2004/07) Pp. 573-591

https://doi.org/10.6641/PICCFC.1-8.2004.08.28

摘要

豆腐起源於漢代，河南密縣出土東漢墓中已有完整的豆腐生產流程；傳統豆腐的製法和工藝簡便實用，是我國古代勞動人民的偉大創舉。宋以後，豆腐生產有了很大的發展，各種豆腐製品層出不窮，明代還出現了豆腐發醇製品──腐乳。與此同時，豆腐烹飪也有很大發展，並衍生出豐富的豆腐文化。豆腐之法還隨民間交流傳播到海外。

關鍵字

中國豆腐 ； 起源 ； 發展

並列摘要

Tofu (bean curd, one major product made from the soybean) first emerged in the Ran Dynasty (206B. C. -220A. D. ). Its complete process was unearthed in a tomb of the Eastern Ran Dynasty (25-220A. D. ) in Mi county of Renan province in 1959. The traditional technology in production of bean curd is not only simple and convenient but also practical, which is a great beginning of the people in ancient China. From the Song Dynasty to the Ming and Qing Dynasties, various soy protein products such as Furu (fermented tofu, appeared in the Ming Dynasty), Fuzhu and Doufugan (dehydrated Doufu) appeared successively. At the same time, the cookery of tofu developed quickly and the rich culture of bean curd produced. The art of tofu was spread abroad gradually by the nongovernmental contact.

並列關鍵字

Chinese Tofu (bean curd) ； Origin ； Development