They are not so much food as a work that reflects the hermit's mood. Not only that, the book also records some educational and entertaining food activities, full of life creativity of Song people.
At the same time, there are many dishes that are not so popular. This Song Dynasty cookbook records many delicious dishes that we still love to see at the dinner table today. Of course, as expected, in the book, they all have an awe-inspiring name without exception.
Here are just a few of them. Let's feel how Wen Qing played in the Song Dynasty.
▼ Plum blossom soup cake
There is an expert in Zimao Mountain, the spring, who has tasted this confession. Soak Bai Mei and sandalwood powder in water for the first time, and make wonton skin with flour. Each pile is chiseled with five pieces of iron like plum flowers, and when cooked, it is too much in the chicken juice.
In the current words, it is to use the noodles soaked with plum blossoms and sandalwood to make a blunt skin, and then cook it in the shape of plum blossoms.
In Xiaobian's hometown, Yantai, Shandong Province, this is also available. The name is not as good as the book. It is called Pian Er Tang. Although it is not impregnated with plum blossoms, it is quite delicious with seaweed and shrimp. Although it does not belong to the mountain family, it is always attached to the treasures in the sea.
▼ Dial Xiagong
Before introducing this dish, let's take a look at the author's comments: "Surge is sunny in Jiang Xue, the wind turns over to shine in the sunset", "Drunk to recall the taste of the mountains, but forget it is your home".
Look at its color before tasting its taste. The waves are surging, white is better than snow, and the sunset glow is like fire, interlaced among them, and my thoughts suddenly fly to the secluded and leisurely life in the mountains. Is it very feeling?
Then how is this dish cooked? In fact, it's very simple. Take fresh rabbit meat slices (pork and mutton can also be used), and then put them in hot soup with chopsticks and stir them repeatedly. The color of the meat slices is like clouds, hence the name "Poxia Gong".
Does that sound familiar? That's right, this is our current hotpot, and you can also eat it when you go out and turn left and come to Donglaishun.
▼ Tongshen cake
First of all, I'll give 100 points for this name. Tongshen cake? It's just the feeling that God is with me after eating. In fact, this legendary food can still be found in Japanese food stores today. About its practice, the book says:
"Ginger is thinly cut, onion is finely cut, each with salt soup, and thin noodles, ..., deep fried, can already be cold. Zhu's Annotation to the Analects of Confucius says, "Ginger can connect the gods", hence the name. "
Isn't this the vegetable tempura? Of course, we don't know if anyone has tried to make tempura with seasonings. If you don't mind, it's probably delicious.
▼ Bi Jian Tang
Many of the dishes in this book come from an allusion or a metaphor for ingredients. Although we often don't know whether this is good or not according to the name of the dish, one thing about the color, aroma and taste of this dish can always be seen according to the name of the dish.
For example, although we don't know how it is made from the name, we only know that it is green, right?
So how on earth is it made? In fact, this is a celery soup, where celery refers to cress, also known as Chukui and Shuiying. Boiled in water, it is refreshing and sweet, like green valley water, so it is named after Du Fu's "Xiangqin Bijian Soup".
▼ Stone soup
Stones? This metaphor is also very interesting, considering that this name is quite suitable for the last bijian soup. So how does it do it?
"Take pebbles from the clearing of the stream, or take ten or twenty pieces with moss, and boil them in the spring. The taste is sweet to snails, and there is a smell of spring stones." That is to say… the so-called stone soup is the soup really cooked with stones.
Although many of the names of the dishes recorded in "Shan Jia Qing Gong" are metaphors or allusions, they are also directly named after the ingredients. Of course, we won't discuss in depth whether the stones here can be classified as ingredients.
The following cookbook is a cookbook hosted by Zhang Jun for Song Gaozong in October, the 21st year of Shaoxing in the Southern Song Dynasty, which is included in the careful Old Stories of Wulin. Interested friends may wish to find out.
Not much to say, let's look at the menu directly.
The first thing served is fruit. The first round includes: sweet round, real orange, pomegranate, orange, goose pear, milk pear, hawthorn and papaya. The second round includes: litchi, longan, Xiang Lian, torreya grandis, hazelnut, pine nuts, ginkgo, pear meat, jujube rings, lotus seed meat, linxuanxuan and big steamed dates.
Then there are candied fruits, including: carved plum ball, red baby, carved bamboo shoot, honey wax gourd fish, carved red ball flower, papaya large section, carved kumquat, green plum lotus leaf, carved ginger, honey bamboo shoot flower, carved orange, papaya square flower,
Then there are "salty and sour" appetizers, including: papaya, pepper plum, rattan flower, fragrant cherry, perilla, fragrant xuan hua, fragrant grape, licorice flower, ginger plum, plum pie, pink ginger and shredded plum cake.
Then, ten kinds of preserved meat were served: sliced pork, honey locust collar, Yunmenger, shrimp, meat, dairy, snail, Jinshan salted black bean, wine and vinegar, and meat melon.
Another round of fruits: Picking bees, grapes, rosary of Xiang Lian incident, Balanzi, Kumquat, new coconut ivory board, small olives, and elm oranges.
After eating fruit, the main dish has not yet started, and the last round is new fruit, a round of carved honey frying, a round of fragrant and salty, a round of wrapped fruit, and a round of preserved wax. We won't go into details, but only the main dish.
There are fifteen rounds of main dishes, each with two courses, namely:
Cooked quail, lychee kidney, dairy signature, three crisp soup, mutton tongue signature, sprout belly, palm signature, quail soup, belly-fried duck belly, sand fish belly, fried sand fish soup, fried eel and goose belly.
In addition, there are eight kinds of "food insertion": stir-fried white kidney, stir-fried belly, stir-fried quail breast, moistened chicken, moistened rabbit, stir-fried kitchen cake, non-fried cake and bone-burning.
There are ten kinds of dishes that "the chef urges wine"-probably the dishes specially recommended by the chef: Jiang Yao fried belly, Jiang Yaosheng, Octopus (swimming crab) sign, raw snails with ginger vinegar, fried belly with fragrant snails, fried belly with ginger vinegar, stewed oysters, fried belly with oysters, fried belly with fake public rights, and fried belly with cockroaches.
Transcribing this food list is enough to make people drool. What is a luxurious feast? This is it.