qingzhenとは 意味・読み方・使い方

固有名詞

qingzhen

1. (Islam) Synonym of halal: the Mandarin Chinese-derived name; permissible according to Muslim religious customs, especially of food preparation
   • 2000, Wilkinson, Endymion, “Agriculture, Food, and the Environment”, in Chinese History: A New Manual‎^[1], Rev. & enl. edition, Harvard University Press, →ISBN, LCCN 99-056876, OCLC 924956937, page 636:

     The third key was the number of demands from different patrons or groups for their own specialized cuisines. Such patrons included the court, rich households, and scholar-gourmands. Buddhists and Muslims also elaborated their own cuisines (sucai 素菜 かつ qingzhen 清真).

   • 2000, Maris Boyd Gillette, “Traditional Food and Race”, in Between Mecca and Beijing: Modernization and Consumption Among Urban Chinese Muslims‎^[2], Stanford, Cali.: Stanford University Press, →ISBN, LCCN 00-027259, OCLC 43567467, page 114:

     A qingzhen label on food for sale or a qingzhen sign in a restaurant instantly conveyed to customers that they were getting a Hui product, not a Han one. Because qingzhen was so basic to Hui entrepreneurship, the city and provincial governments promoted its use as a marker of Hui “nationality tradition.”

   • [2002, Dru C. Gladney, “Ethnoreligious Resurgence in a Northwestern Sufi Community”, in Susan D. Blum; Lionel M. Jensen, editors, China Off Center: Mapping the Margins of the Middle Kingdom‎^[3], Honolulu: University of Hawaiʻi Press, →ISBN, LCCN 2002002101, OCLC 760388376, page 109:

     Like many conservative northwest Hui, most Na villagers have become more conscientious about Islamic purity (qing) through attention to dietary restrictions. In order to preserve one’s qing zhen lifestyle, conservative Hui who do visit Han homes accept, at the most, sunflower seeds or fruit when offered by their host. When Han come to their homes, Hui offer them tea from a separate set of cups that the family itself does not use, lest the family qing zhen utensils become contaminated. Hui are also free to offer Han prepared dishes of lamb and beef, but the Han cannot reciprocate.]

   • 2004 October, Liu Junru (刘军茹), “Dining with the Minorities”, in William W. Wang, transl., Chinese Foods (Cultural China Series)‎^[4], China Intercontinental Press (五洲传播出版社), →ISBN, OCLC 63263910, page 74:

     Since the taboos are strictly enforced, in towns and cities, the Hui people have their own qingzhen restaurants, so they would not have to dine with other non-Muslim people. Therefore, Hui qingzhen food stands unique among the numerous minority nationality food styles, and has produced many qingzhen dishes such as Triple Quick-fry, Steamed Lamb, Lamb Simmered in Yellow Sauce, and Lamb Tendons, which are all famous fares. Names such as Donglaishun, Hongbinlou and Kaorouji are all very famous qingzhen restaurants in China and even on the international scene. It is safe to say that the development of Hui qingzhen food has made great contributions to Chinese diet and culinary arts as a whole.

   • For more quotations using this term, see Citations:qingzhen.

使用する際の注意点

• Particularly pertains to the native Muslims in China.