Although there are internal troubles and foreign invasion, this does not prevent the Song people from creating splendid culture, such as Song Ci, porcelain painting and calligraphy, tea ceremony, diet and so on.

At that time, there was a teacher named Lin Hong. He wrote a diet cheat book called Shanjia Qinggong. Even now, it is definitely a must-have product for home travel and upgrading.

Generally speaking, this is a cookbook with hermit style as the main style.

For example, "Plum porridge" is rice porridge boiled with plum blossom petals and snow water, and "Fried Chrysanthemum seedlings" is a dish of fried Chrysanthemum seedlings with licorice water and yam powder; "Plum blossoms in soup" is made by taking out the budding plum blossoms with a bamboo knife and dipping them in honey.

They are not so much food as works reflecting the hermit's mood. Not only that, the book also records some entertaining food activities, full of life creativity of Song people.

At the same time, many dishes are not so popular. This Song Dynasty cookbook records many delicious dishes that we still love to watch 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.

▼ Bi Tang Jian

Many dishes in this book are allusions or metaphors from ingredients. Although we often don't know whether this is good or not according to the name of the dish, we can always see the color, fragrance and taste of this dish 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 is it made? In fact, this is a celery soup, in which celery refers to Oenanthe javanica, also known as Chukui and Shui Ying. Boiled in water, refreshing and sweet, like green valley water, it is named after Du Fu's Qin Xiang Bi Jian Tang.

▼ Stone soup

Stone? This metaphor is also very interesting, considering that the name is quite suitable for the last Bijian soup. So how did it do it?

"Take pebbles from the clearing of the stream, or take ten or twenty pieces with moss and cook them in the spring water. It tastes sweet to snails and has a taste of spring stone. " That is to say ... the so-called stone soup is the soup really made of stone.

Although many of the dishes recorded in Shanjia Qinggong are metaphors or allusions, they are also named directly after the ingredients. Of course, we will not discuss in depth whether the stones here can be classified as ingredients.

Did you think of any dark dishes when you saw this place?

In fact, this is also the oath of literati hermits not to eat fireworks. According to legend, the ancestor of teacher Lin Honglin, the author of this book, was the famous Lin Bu who took Mei as his wife and crane as his son.

▼ Dial the Summer Palace

Before introducing this dish, let's take a look at the author's comments: "It's sunny in the surging river, but the setting sun shines in the wind", and "I was drunk and recalled the taste of Shan Ye, but forgot that it was your home".

Look at its color before tasting its taste. The waves are rough, the snow is white, and the sunset glow is like fire. My thoughts suddenly fly to the secluded and leisurely life in the mountains. Does it feel good?

Then how is this dish cooked? It's actually quite simple. Take fresh rabbit slices (pork and mutton are also acceptable), and then put them in hot soup with chopsticks and stir them repeatedly. The color of the sliced meat is like a cloud, hence the name "Broken Xiagong".

Does that sound familiar? Yes, this is our hot pot now. You can also eat it when you go out and turn left and come to Donglaishun.

▼ Plum blossom soup cake

There is an expert in Zimaoshan, Quanshui, who has tasted this kind of confession. For the first time, Bai Mei and sandalwood powder were soaked in water, and wonton skin was made of flour. Five pieces of iron like plum blossoms were chiseled in each pile, and there was too much chicken juice when cooking.

In today's words, it is to make a blunt skin with noodles soaked with plum blossoms and sandalwood, and then cook it according to the shape of plum blossoms.

In my hometown of Yantai, Shandong, this one is also available. Its name is not as good as the name in the book. It's called slice soup. Although it is not dipped in plum blossoms, it is quite delicious with laver shrimp. Although it does not belong to the mountain family, it is always attached to the treasure in the sea.

▼ Tongshen cake

First of all, I'll give this name 100, Tongshen cake? It's 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:

"Slice the ginger thinly, slice the onion thinly, each with salt soup, fine noodles, ..., fried, and it can be cooled. Zhu Zhu's annotation of The Analects of Confucius said: "Ginger can communicate with God", hence the name.

Isn't this fried shrimp with vegetables? Of course, we don't know if anyone has tried to make tempura with seasoning. It might be delicious if you don't mind.

▼ Song Yu

Wen Huiwang asked Zhou Qing, "What food is the most important?" Qing said, "leeks come early in spring, but Qiu Lai comes late."

The above allusions come from Shu Qi, and the phrase "Spring leeks and Autumn Fermented Grains" has been passed down to this day, emphasizing a dietary spirit of eating different ingredients in different seasons and respecting the laws of nature, which is similar to the "ten-day flavor" in Japanese cuisine.

Grandpa Lin Hong even put forward a set of selection criteria for this kind of fermented grains in late autumn, thinking that only white fermented grains are crisp and delicious, and called them "scattered jade".

So what exactly does this "Song Yu" mean?

Yes, the hermit literati in Song Dynasty paid attention to light and simple diet, especially vegetables, fruits and even flowers, and thought it was the best choice to cultivate immortality at home.

Even a Chinese cabbage, in the kitchen of Xianjia, is noble and tasteless.

▼ Shannon Cup

There are contemporaries, thanks. Although he doesn't drink, he likes to watch others get drunk. According to the original words, "he can watch drunk customers without drinking", which is rather bad taste.

One day, this guy (ate) more (filled) the piano, and wanted to carve all the two halves of the citron into flowers on the left and right sides as a wine glass to persuade wine. The wine in citron is "pure and mellow", which makes people feel that all gold and silver wine glasses are spicy chicken compared with this citron cup.

I was born late and didn't have a chance to try this wine, but I can imagine it is similar to adding a little lemon juice to the wine. Drinking in Song Dynasty is not only accompanied by fragrant fruit, but also carved and decorated on the fruit, which is full of life aesthetics.

▼ Bitong wine

In the cool summer, we "swim in the lotus", put our own wine into lotus leaf bundles, and wrap fish, wine and tables into other lotus leaves. Then enter the lake to play happily, cook with lotus leaves, and pay with sunshine.

After the trip, the bouquet of wine and meat was accompanied by the fragrance of lotus leaves, and a wonderful picnic was completed. "It's really comfortable." Bo Yun: "The blue tube is bent like a trunk, and the white wine is slightly bitter."

This provides an excellent example for our picnic, which is more natural than frying eggs on the roof in midsummer.

Although the Southern Song Dynasty was somewhat peaceful, its economy and culture really reached a high position. When it comes to cooking, we always think of Japan and Korea, but we don't know that our ancestors left us such an elegant drinking feast.

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