CAJ | 학술논문

“沔阳三蒸”是明清以降流行于中国江汉平原的沔阳湖区，辐射湖北、湖南平原和鄱阳湖平原，以稻米粉拌裹淡水鱼鲜、家禽家畜肉类、水陆菜蔬，以蒸汽为传热介质，以木制甑合蒸的水乡平民菜肴，是中国粉蒸菜的代表菜品。它起源于明代中后期至清代中期，定型于清朝晚期，闻名于20世纪二十年代初期。
“면양삼증”시명청이강류행우중국강한평원적면양호구，복사호북、호남평원화파양호평원，이도미분반과담수어선、가금가축육류、수륙채소，이증기위전열개질，이목제증합증적수향평민채효，시중국분증채적대표채품。타기원우명대중후기지청대중기，정형우청조만기，문명우20세기이십년대초기。
"Mianyang Three Steamed Dishes"is a representative of the Chinese steamed cuisine with rice flour, popular in Mianyang lake area of Jianghan Plain, and widely spread to large area including the rest of Hubei province, the plain area of Hunan province and Poyang Lake since Ming and Qing dynasties. As a kind of dish for common peo-ple living in the Changjiang River, the dishes, cooked in wooden steamers, consist of one steamed livestock or poultry, one steamed fishes of fresh water, one steamed vegetables growing in the water or land. It originated in the middle and later period of the Ming Dynasty to the middle of Qing Dynasty, was established in the late Qing dynasty, and became renown in the early 20s of the 20th century.