{
  "contentStorage": "postgres",
  "title": "西樵大饼 · 关系",
  "description": "西樵大饼是佛山南海西樵的传统饼食，相传由明代吏部尚书方献夫创制，外形圆大如满月、松软香甜，制作技艺列入佛山市非物质文化遗产名录。",
  "url": "/zh/concepts/foshan-xixiao-dabing/relation.html",
  "entity": {
    "id": "concept_foshan_xixiao_dabing",
    "type": "concept",
    "title": "西樵大饼",
    "slug": "foshan-xixiao-dabing",
    "aliases": [
      "西樵饼",
      "樵山大饼"
    ],
    "summary": "西樵大饼是佛山南海西樵的传统饼食，相传由明代吏部尚书方献夫创制，外形圆大如满月、松软香甜，制作技艺列入佛山市非物质文化遗产名录。",
    "status": "published",
    "categories": [
      "category-food"
    ],
    "tags": [],
    "sources": [
      {
        "id": "s1",
        "title": "西樵大饼制作技艺",
        "author": "佛山市南海区博物馆",
        "url": "https://www.nhmuseum.org/fei-yi/601.html",
        "locator": "方献夫创制、工序与区级市级名录年份"
      },
      {
        "id": "s2",
        "title": "《樵山叙岭南》④ | 樵山藏佳趣，草木载乡情",
        "author": "佛山在线",
        "url": "https://www.fsonline.com.cn/FS_PLUS/1063535.html",
        "locator": "五百年历史、名称由来与民俗寓意段"
      }
    ],
    "createdAt": "2026-10-30T18:00:00+08:00",
    "updatedAt": "2026-10-30T16:06:49+08:00",
    "updatedBy": "user:admin",
    "revision": 19,
    "body": "西樵大饼是佛山南海西樵的传统饼食，相传创制于明弘治年间：西樵人方献夫任吏部尚书，因赶早朝不及用饭，命家厨把发酵面团加鸡蛋、糖揉匀烤成大饼，同僚称善，遂以家乡西樵为名。方献夫归隐西樵讲学后，将制法传给山民，西樵大饼由此流传。[^s1][^s2]\n\n## 做法与特点\n\n以低筋小麦粉加鲜酵母（酵头）与清水揉成面团，放置发酵约一天；发好的面团加白砂糖揉匀成面种；另以面粉、猪油、生油、碱液揉成面浆，与面种揉匀搓成长条，分段搓成球团压成圆饼，饼面撒粉后入炉以中火烤制，出炉冷却再撒熟小麦粉。成品圆大如满月，色白中带沙梨黄，不起焦，松软香甜、入口松化。[^s1]\n\n## 民俗与传承\n\n西樵人嫁娶喜庆、探亲、年节都以大饼作礼：发酵谐“发丁”，含糖喻甜蜜，圆形寓花好月圆；男家娶亲时第一次送饼被认作订婚饼。其制作技艺2010年11月列入南海区第三批区级非物质文化遗产名录，2015年9月列入佛山市第五批市级名录。[^s1]\n\n[^s1]: 佛山市南海区博物馆《西樵大饼制作技艺》。\n[^s2]: 佛山在线《〈樵山叙岭南〉④ | 樵山藏佳趣，草木载乡情》。",
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      "key": "aliases",
      "label": "别名",
      "value": "西樵饼、樵山大饼"
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