Lin Hong, the author of Confessions of a Mountain Family, was a juren in Shaoxing in the Southern Song Dynasty, 36 years later than Su Dongpo's Song Dynasty, so his food was related to Su Dongpo, and his credibility was relatively high. So what cuisines of Su Dongpo are involved in Lin Hong's "Shanjia Qing Palace"?

The first is "Bitong Wine" (that is, Ye He Wine), which can be found in "Shanjia Qinggong Volume II": "In midsummer, visitors are invited to swim in lotus leaves, and then the wine is wrapped in the lotus leaves. Once the ship returns, it is hot and fragrant, and the delicious fish is cooked. Really comfortable. " Its name comes from Su Dongpo's poem "Four Poems of Five People Boating in the South of the City" (1079 written in Huzhou): "The blue pipe bends like a trunk, and the white wine is slightly bitter."

Followed by "Litang Soup" (Dongpo Soup), which can be found in "Shanjia Qinggong Volume I": "When you stop at Litang Academy, you will get a vegetable juice every time you finish eating. It is lovely after dinner, but it is not easy to get here. The questioner only used vegetables and radishes, carefully cut them and boiled them in river water, all of which were rotten. At first, there was no other way. After reading Dongpo's poems, I only used mangjing and radish. " Its name comes from Su Dongpo's poem "Dishaozhou Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Ste

Finally, there is "Xiu Yuan Cuisine" (namely, lentil seedlings), which can be found in "Shanjia Qinggong Volume I": "One day, Yongjia Zheng Wen came home from Shu, had plum blossoms, and knocked them first, saying: cowpea, that is, beans, which the Shu people call nest food. Seedling leaves are desirable when they are tender, and they are regarded as milk. Choose to wash, fry with real sesame oil, and cook with sauce and salt. When the seedlings get old in spring, they can't eat any more. " Its name comes from Su Dongpo's poem "Xiu Yuan Cai" (when Huangzhou was demoted as a group training assistant, he saw his fellow villager Chao): "The pod is round and small, and the bud is thin and rich."

It can be seen that Lin Hong and Su Dongpo were veritable gourmets in the Song Dynasty. One is good at collecting and sorting, and the other is good at tasting and creating. As the saying goes, "Snow foam and milk flowers float in the afternoon, and chrysanthemum buds try spring vegetables." The taste of the world is pure happiness. "

Finally, as usual, I attached a poem about this delicious food, called "Taking white wine bass to eat locust leaves on February 19": loquat has cooked golden beads, and mulberry leaves have tasted jade maggots for the first time. I'll borrow ten lotus flowers for the time being and pour five books on an empty stomach. Green floating egg bowl, Sophora japonica bud cake, red dot ice plate squid. Drunk, full, sleepy, really working, this life has a taste.