發(fā)布時間：2018-04-23 20:48

  本文選題：毛竹筍 + 食用竹筍�。� 參考：《農(nóng)業(yè)考古》2007年01期

【摘要】：正一、中國人悠久的食筍歷史由于自然地理的原因,中國有廣泛的竹類原生分布地域;因之也就決定了中國人悠久的竹筍食用歷史�！肮S從竹、旬,諧聲也�！薄捌涿仍弧S’。筍從勹、從日,勹之日為筍;解之日為竹。一曰從旬,旬內(nèi)為筍,旬外為竹。今俗呼竹為女石母草,言筍旬有六日而齊母�！惫湃私忉尅肮S”是個形聲會意字,認為竹之新芽出土之后十日之內(nèi)鮮嫩宜于食用,過了十天之后纖維變粗,食
[Abstract]:First, the Chinese have a long history of bamboo shoots, because of the natural geographical reasons, China has a wide range of bamboo native distribution, which also determines the long history of bamboo shoots in China. "Bamboo shoots from bamboo, ten days, harmony is also." "he said," Bamboo shoots and bamboo shoots. Bamboo shoots from the day, from the day, the day of bamboo shoot; the day of resolution for bamboo. One day from ten days, ten days for bamboo shoots, ten days for bamboo. This custom calls bamboo for female stone mother grass, says bamboo shoots for 6 days and Qi mother. " The ancients explained that "bamboo shoot" was a word for understanding the meaning of form and sound. They thought that bamboo shoots were fresh and suitable for consumption within 10 days after unearthed. After 10 days, the fibers became thicker and ate.
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