A Plants traditionally used to make Cantonese slow-cooked soup in China
Liu, Yujing1,5; Liu, Qi1; Li, Ping2; Xing, Deke1; Hu, Huagang3; Li, Lin1; Hu, Xuechen5; Long, Chunlin4,5
2018-01-15
发表期刊JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE
ISSN1746-4269
卷号14页码:4
摘要Background: Lao huo liang tang (Cantonese slow-cooked soup, CSCS) is popular in Guangdong, China, and is consumed by Cantonese people worldwide as a delicious appetizer. Because CSCS serves as an important part of family healthcare, medicinal plants and plant-derived products are major components of CSCS. However, a collated record of the diverse plant species and an ethnobotanical investigation of CSCS is lacking. Because of globalization along with a renewed interest in botanical and food therapy, CSCS has attracted a growing attention in soup by industries, scientists, and consumers. This study represents the first attempt to document the plant species used for CSCS in Guangdong, China, and the associated ethnomedical function of plants, including their local names, part(s) used, flavors, nature, preparation before cooking, habitats, and conservation status.
关键词Cantonese Slow-cooked Soup Ethnomedicine Botanical Industry Food Therapy Cultural Significance Indices
语种英语
引用统计
文献类型期刊论文
条目标识符http://ir.kib.ac.cn/handle/151853/60469
专题植物化学与西部植物资源持续利用国家重点实验室
作者单位1.Jiangsu Univ, Sch Agr Equipment & Engn, Zhenjiang 212013, Jiangsu, Peoples R China
2.South China Agr Univ, Coll Nat Resources & Environm, Guangzhou 510642, Guangdong, Peoples R China
3.China Acad Tradit Chinese Med, Inst Basic Theory, Beijing 100700, Peoples R China
4.Chinese Acad Sci, Kunming Inst Bot, Kunming 650201, Yunnan, Peoples R China
5.Minzu Univ China, Coll Life & Environm Sci, Beijing 100081, Peoples R China
推荐引用方式
GB/T 7714
Liu, Yujing,Liu, Qi,Li, Ping,et al. A Plants traditionally used to make Cantonese slow-cooked soup in China[J]. JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE,2018,14:4.
APA Liu, Yujing.,Liu, Qi.,Li, Ping.,Xing, Deke.,Hu, Huagang.,...&Long, Chunlin.(2018).A Plants traditionally used to make Cantonese slow-cooked soup in China.JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE,14,4.
MLA Liu, Yujing,et al."A Plants traditionally used to make Cantonese slow-cooked soup in China".JOURNAL OF ETHNOBIOLOGY AND ETHNOMEDICINE 14(2018):4.
条目包含的文件
条目无相关文件。
个性服务
推荐该条目
保存到收藏夹
查看访问统计
导出为Endnote文件
谷歌学术
谷歌学术中相似的文章
[Liu, Yujing]的文章
[Liu, Qi]的文章
[Li, Ping]的文章
百度学术
百度学术中相似的文章
[Liu, Yujing]的文章
[Liu, Qi]的文章
[Li, Ping]的文章
必应学术
必应学术中相似的文章
[Liu, Yujing]的文章
[Liu, Qi]的文章
[Li, Ping]的文章
相关权益政策
暂无数据
收藏/分享
所有评论 (0)
暂无评论
 

除非特别说明,本系统中所有内容都受版权保护,并保留所有权利。