Being able to make a costume suspense detective drama into a food documentary undoubtedly makes people see the spring of eating goods.
However, if someone told you that the food in The Longest Day in Chang 'an is the true face of history, you would not hesitate to throw this article to him!
You have to tell him that this article contains real famous Tang dishes, some of which are exclusive to the royal family. Ok, let's take a look at the topic that my friend "Xiaobabiao" argued with me, and we also solved the case casually-
Not exactly. Mint leaves are an important seasoning in the Tang Dynasty, but there is no common custom of chewing mint leaves in the Tang Dynasty. Think about it, such a delicate leaf will turn into mud if you chew it three times and two times. Doesn't it hurt to stick it on your tongue?
Someone once specifically consulted the original author Ma Boyong, and he replied, "I made it up to chew mint leaves." And honest and frank. Originally, I wanted to write about chewing betel nut, but on second thought, betel nut didn't seem to be introduced to the Central Plains, so I made up a chewing mint leaf.
This is embarrassing.
In fact, chewing betel nut is the right way, but it is relatively small.
Chewing betel nut was first seen in the Southern History Biography of Liu Mu in the Southern and Northern Dynasties. It is said that Liu must chew betel nut after dinner. Ou Yangxun, a native of the Tang Dynasty, said in the "Artists' Party": "Betel nuts are more expensive than scholars, and guests must be advanced." It can be seen that in the Tang Dynasty, among the literati class, betel nut was already used to entertain guests, which is equivalent to offering tea and cigarettes now.
As the saying goes, it is the fragrance of betel nut, like the shyness of a beauty in the cool breeze. Don't want to say goodbye, don't want to say goodbye, goodbye is the bright moon on Chang 'an tonight.
Ma Boyong replied: "It's Hu Bing!" Congratulations, you finally got it right, but add a "one".
In the play, Hu Bing appeared many times. Hu Bing is a kind of food invented by Persians and introduced to China through the Silk Road, which is equivalent to today's Naan. Hu Bing also has a deluxe edition called "Gu Lou Zi".
Ordinary naan is made of flour as the main raw material, with a thin middle and a slightly thicker edge, and a little salt is used instead of alkali. In addition to flour, sesame seeds, eggs, ghee, milk, sugar and salt are all indispensable raw materials for slightly upgraded Naan.
That is to say, a catty of mutton is wrapped in Hu cake layer by layer, not only with pepper and black beans, but also with ghee, which must be crisp. It is best to eat it when it is half cooked. I like it so strong and so fragrant.
How delicious is Hu Bing? A story in "A Book of Ruling and Ruling" records: "Zhang Heng was born in history. When he saw a newly made steamed cake on the roadside, he took one and ate it immediately, which was played by Yushi. Then it was a great shame, and I was born outside, so I couldn't get into the three products, so I fell to A. "
Alas, brother, there is only one pancake between your promotion and exile!
Bai Juyi also loves Hu Bing, but he has emotional intelligence in Deviation.
When he was a secretariat in Zhongzhou, he found that the local cakes were made of Hu cakes from Chang 'an, so he sent some to Yang Guihou, a secretariat in Wanzhou. Bai Juyi also wrote a poem: "Sesame cakes are like Kyoto, and the noodles are crispy." I put it on the hunger ambassador Yang. Does it look helpful? "
Fuxing, Fuxing Square in Chang 'an, is said to be the most authentic place to make Hu cakes. The last sentence ends with a question, which is also a model essay from the media era.
As the saying goes: Visiting Fuxing Square, I used to be the most beautiful foodie in Chang 'an. Now I'll send you sesame cakes. You are my old friend who cares about me most.
Chubby Ma Boyong continued to answer: "It's a horse ... Oh, no, it's mutton!" Congratulations, Ma Tongxue, you will be the first to answer!
Horse meat acid is naturally not the main meat food. Moreover, in ancient times, horses were partners in war, so they should be taken care of and not eaten as food. Similarly, although beef was also a favorite food in the Tang Dynasty, it was still an important farming tool in the Tang Dynasty and could not be slaughtered at will. Pork was not popular then.
In the play, when Zhang Xiaojing was free for the first time, he couldn't wait to eat a "basin of mutton" and specially asked for an extra portion of mutton. He kept eating while walking, which made people cry hungry wholeheartedly.
Shuipen mutton is a dish with mutton brisket as the main ingredient, and it is a famous traditional snack in Shaanxi. The reason why it is called "basin mutton" is not because the bowl is big, but because shops use large basins to hold soup, hence the name.
In the eyes of Sun Simiao, a medical sage in the Tang Dynasty, mutton could not be eaten so simply. It must be used for both medicine and food, which is enough. As the saying goes, everyone says that immortals are good, but the doctor didn't drink mutton soup.
A recipe called "Xiangchi Mutton Soup" is recorded in the book "For Urgent Use" written by the medical sage. This kind of mutton soup is made by boiling two kilograms of mutton, three kilograms of peeled garlic and three liters of fragrant black beans in a bucket of three liters of water, then adding one liter of ghee after slag removal, and finally taking three liters of mutton soup.
Sighed through the screen: people in the Tang Dynasty really dared to eat.
People in the Tang Dynasty didn't eat mutton that much, but they were very particular about it. Another "preserved Tang sheep" is like this, and it is more important.
According to the original text, the method of this dish is: choose a catty of lean mutton, marinate it with one or two sugars, and then bake it into bacon. It is said that once a day, divided into 10 days, is "extremely effective".
According to Compendium of Materia Medica, the method of making sugar "came from the western regions". Emperor Taizong sent people to China first, and the cane sugar was fried in a camphor trough. The clear sugar cane syrup and the sand sugar. This sugar-making method has been widely practiced in the Tang Dynasty, and together with spices such as pepper from the western regions, it constitutes the five flavors of the people in the Tang Dynasty.
I'm tired of talking about mutton. Finally, I would like to introduce a recipe called "Tang Yizong Red Porridge Preserved", which was given to Princess Tongchang by Tang Yizong.
Su E talks mysteriously about the royal style of the Tang Dynasty, but its materials and production methods are a mystery.
According to textual research, the pottery "Qing Louis" quoted Wei Juyuan's "Burning Tail Food List" in Tang Zhongzong as saying that there was a "white dragon" made of mandarin fish, indicating that there was a record that a dish was named "white dragon" by fish.
However, the experts did not say what it was like.
Thanks for forwarding.