Ask about the introduction of Tang Dynasty soup dishes.

Brief introduction of Tang dynasty cuisine

The Tang Dynasty was a prosperous period for the development of feudal society in China and an important stage for the development of China cuisine. Its main characteristics are: the cooking methods of dishes are obviously increased, the production methods are more elaborate, the varieties are quite rich and the flavors are diverse, resulting in a large number of famous dishes and delicacies.

Cuisine in this period is divided into three grades: high, medium and low. High-grade dishes are for court banquets, middle-grade dishes are for ordinary officials and low-grade dishes are for citizens. High-end dishes include 58 kinds of dishes listed in Wei Juyuan's barbecue menu, as well as "Ganlu Soup" used by traitor Li, "Xiao Ling Shao" eaten by Princess Tongchang, "Wild boar" eaten by An Lushan, "Ling Sha" cooked by Guo's wife's chef, "Goose and Duck Shao" favored by Wu Zetian, and An Lushan to Tang Xuanzong.

Mid-range dishes include dried fish, duh, mud sheep, jade, white salon, roast, skewered preserved sheep, feiluan, braised pork and soup pills.

Low-end dishes are all popular foods, including Qianjin Garden, Wunv Chicken Soup, Huang Qi Mutton, Vinegar Qin, Miscellaneous Cake, Century-old Soup, Duck Foot Soup, Youyou Soup, Apricot Cheese, Goat Cheese, Hale, Rice, Rice, Diaohu Rice, Yujiazongzi, Fangfeng Porridge, Fairy Porridge, Wheat Rice, Sophora Leaf Cold Mix and so on. The production of these foods is very distinctive, which fully embodies the colorful dietary customs and superb cooking level in the Tang Dynasty.

Wei Juyuan barbecue was a banquet in Chang 'an City in Tang Dynasty. The so-called "barbecue" refers to a meal that the scholar has just become an official or promoted and has to invite in order to cope with the congratulations of relatives and colleagues. Its name comes from three sources: first, the tiger becomes a human, and its tail is difficult to handle and must be burned to death; Second, when the new sheep first entered the flock, they were uneasy because they were invaded by the flock. The new sheep must burn its tail before it calms down. Third, the fish jumps over the dragon gate, and when the sky burns to the fish tail, the fish becomes a real dragon. The reason why the Tang Dynasty named the banquet "Burning Tail" was intended to symbolize the bright future and prosperous official career. This custom began in the Jinglong period in Tang Zhongzong. In March of the third year of Wei Juyuan's reign in Jinglong (AD 709), officials paid homage to the ministers, ordered the left servant to shoot, and held a "tail-burning" banquet for Tang Zhongzong at home, which was rare in the world. The 58 dishes at the banquet can be said to be the representatives of high-grade dishes in the Tang Dynasty market. Here is a brief introduction:

Baked prawns: made of raw prawns, specifically made of prawns with lantern patterns;

Carrots: cold dishes made of cream and blood clots;

Jushengnu: It is made by putting honey and sheep oil in noodles and frying black sesame seeds outside.

Guifeihong: refined flavor red pastry;

Xing Wu Lianlian: Cold dishes marinated with raw fish;

Sweet snow: Thai noodles, cooked with honey, sweet, like snow;

Yulu Group: carved with souffle;

Special food: made of mutton, sheep intestines and sheep viscera wrapped with bean sprouts;

Refining calf with water: simmer veal with slow fire and collect all the water with seasoning;

Xijiang material: steamed pork shoulder pieces with powder;

Bailong: shredded mandarin fish;

Tangluoxiu Pill: minced meat wrapped in plumeria;

Concentric knot: raw meat is cut into strips to make palindrome knots, and then air-dried into bacon and steamed;

Fairy rice: chicken pieces mixed with milk;

Chicken with onion vinegar: fresh steamed chicken;

Chicken fetus: the unborn egg in the chicken belly is mixed with fish white (fish pancreas) and quickly fried;

Five lettuce: the meat of five kinds of animals: sheep, pigs, cows, bears and deer, is finely shredded, pickled and eaten raw, and then made into cold dishes of different colors;

Sauce: stir-fry fish fillets and mutton slices;

Cold crushing: the civet cats are cooked and cooled, and then cut into plates;

Cheval: Frog meat wrapped in bean powder in hot pot;

Jin Suping: Caviar cake;

Cut the gold and silver with flowers: spread the crab meat and crab roe on the cake, roll it up and cut it into pieces;

Eight immortals plate: divide the roast duck into eight shapes;

Packaging steamed wax bear: packaging steamed bears pickled in winter;

Cold toad: clam broth;

Hairy soup: rabbit soup;

Xiaotian shortbread: Chicken and venison are chopped and mixed with rice bran.

Duck flower soup cake: duck soup noodles;

Double-mixed crumbs: square snacks with flowers on the corners;