明清时期我国饮品的制作与研究

楚雄师范学院学报 ›› 2023, Vol. 38 ›› Issue (4): 83-90.

明清时期我国饮品的制作与研究

邵万宽

南京旅游职业学院烹饪文化研究所,江苏南京 211100

收稿日期:2023-01-10 出版日期:2023-07-20 发布日期:2023-09-22
作者简介:邵万宽（1960–）,男,南京旅游职业学院烹饪文化研究所教授,研究方向为饮食文化、烹饪工艺。

Production and Research of Chinese Drinks in the Ming and Qing Dynasties

SHAO Wankuan

Culinary Culture Institute, Nanjing Institute of Tourism & Hospitality, Nanjing, Jiangsu Province 211100

Received:2023-01-10 Online:2023-07-20 Published:2023-09-22

摘要/Abstract

摘要： 明清时期是我国饮品发展的一个高峰期,许多饮食类书中都有饮品的记载。这时期饮品都是从调养健身的角度出发,其最大特点是：消渴、消暑,保健、排毒,调适、养生等,并带有一定的药用功效,所以得到广大百姓的欢迎。文章从相关资料中探讨饮品的制作特色以及在民间的广泛影响,及其对后来饮品发展所起到的指导性作用。

关键词: 明清时期, 饮品, 制作, 保健

Abstract: The Ming and Qing Dynasties (1368-1911) witnessed a peak of beverage development in China and many drinks are recorded in diet books. Drinks of this period had the effect of recuperation and fitness keeping with distinctive characteristics including quenching thirst, cooling off heat, keeping health, detoxification and health protection. Some drinks even had medicinal effects, so they were welcomed by the public. The article discusses the production of these beverages, their extensive influence on people and their guiding role in the Ming and Qing Dynasties for the development of beverages in the future.

Key words: Ming and Qing dynasties (1368-1911), drink, making, fitness

中图分类号:

TS27

邵万宽. 明清时期我国饮品的制作与研究[J]. 楚雄师范学院学报, 2023, 38(4): 83-90.

SHAO Wankuan. Production and Research of Chinese Drinks in the Ming and Qing Dynasties[J]. Journal of Chuxiong Normal University, 2023, 38(4): 83-90.

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