Jinglong three years (709) at the beginning of Wei Juyuan worship left servant, Li Xian big lama stay Wei House, Wei Juyuan exhaustive efforts to organize a feast, and quite a girl's heart to the recipes this time entered into the diary, this "burnt tail food list" through the generations, passed down to the present, the Northern Song Dynasty people Taogu will be representative of the dietary excerpts into the "qingyi lu", the brackets are the ancient notes:
Jushengnu (酥蜜寒具)：With honey, honey and cold utensils: the use of honey and cold utensils, the use of honey and cold utensils. Crispy Honey Cold Ware): A deep-fried confection made of honey, ghee and flour with black sesame, deep-fried noodle cake made of honey or sesame crispy honey twist. The pastry chef of Weifu makes the dough in advance with old flour, prepares the purest and best honey, thick syrup, fresh ghee and sesame seeds, and starts to work at the time when the Emperor is coming to have his meal. It is said that the excellent cold utensils of the crunchy and crisp, chewing sound "alarmed ten miles of people".
Brahmin Ching Ko noodles (cage steaming): India's imported pasta, one said that the steamed noodles, a layer of cake, a certain kind of steamed bread.
Guifei Hong (Flavored Red Crisp): A red crispy confection of many flavors.
Han Palace Chess (二钱能印花煮): coin-sized, chess-shaped printed cooking pasta. The baby's complementary noodles now
Everlasting Porridge (Ingredients): rare tribute ingredients, boiled into a congee in line with Chinese eating habits
Sweet Snow (honey tae kwon noodle): add honey branded into a crunchy sweet pancake, the texture of the snow, melting in the mouth
Single Cage Golden Milk Crisp (is a cake, but the use of a separate through the cage, wanting to gas isolation): pure milk steamed, each piece occupies a cage drawer, the color of the golden. The color is golden. Yuan dynasty dietary doctor Kusi Hui's "dietary preparation" is also introduced in the milk cake, the practice of boiling buttermilk, vinegar, like making tofu, so that the buttermilk gradually coagulated, drained of water, wrapped in silk, compacted. Today, Yunnan also has milk cake, also golden yellow.
Mandala-like sandwich cake (public hall oven): mandala flower-shaped sandwich baked cake
Tonghua soft beef intestines (tire with lamb marrow): lamb big bone tender marrow, mixed with other condiments, auxiliary ingredients, stuffed into the beef intestines cooked, sinewy and full of rich flavor
Bright shrimp hot (raw shrimp available): grilled prawns, the requirements of the quality of the bright and clear
Bailong meat club (rule mandarin fish meat): Mandarin Fish Soup
Sheep Skin Filigree (長及尺): Sheep belly (百叶) cut into foot-long filigree with very fine knife work
Snow Baby (治蛙荚豆贴): Frogs are skinned and boned, and then coated with finely ground bean powder and fried until they are white and tender, just like babies
Immortal Sliced Chicken (乳瀹鸡): Chicken stewed with fresh milk or thought to be with human milk. In those days of lack of condiments, it was easier to keep ingredients plain and simple, and this milk stewed chicken ...... well, when it really wasn't, it still made me want to puke when I thought about the flavor.
Xiao Tian Crisp (chicken and deer grits mixed split): chicken and deer meat porridge, since the name of the crispy, may be porridge also add milk. Today there are also local snacks called "grits" in the southeastern part of the mountain.
Sticky spring (hot live quail): chopstick head size of fried or roasted quail diced
Over the door incense (thin rule group of things into the boiling oil cooking): "thin" word to take a little, "group" word to take a lot of all kinds of selected ingredients, take a little of each, into the boiling oil frying, the richness of its aroma, the smell is very good, and the smell is very good. frying, the richness of its aroma, breaking out
seven back to the cream (seven rolls for round flowers, fear of cake): round fancy pastries, the production of seven folding rolls. Either rolled, or lasagna-style, Tao Gu can only speculate that "I'm afraid it's a pastry".
Golden Bells Roasted (crispy churned Indian fat to take the real): eggs and ghee fried into the shape of golden bells dim sum
Royal Queen Mother Rice (partial strand of Indian fat covered with rice noodles, loaded with mixed flavors): partial strand is shredded meat, Indian fat is eggs, similar to today's boiled rice.
Shengjin twenty-four air wontons (flower shape with different fillings **** twenty-four kinds of Shengjin): take twenty-four seasons, flower shape, fillings of different kinds of twenty-four kinds of wontons. Twenty-four colors, twenty-four flavors, only this dish should be chef effort.
Duck flower soup cake (Kitchen Code into the soup): the noodles kneaded to the thickness of the thumb, two inches of a break, in order to maneuver quickly into thin slices in the pot. This food is so sharp and ornamental that the chefs were made to perform it and taste it now.
Concentric knot preserved (first knot and then air-dried): another test of knife skills, raw meat sliced into a long rope, tied concentric knots, air-dried into dried meat.
See the wind to eliminate (oil bath cake): see the wind to eliminate is a plant that can be used as medicine, here is taken to see the wind to eliminate the shape, or to describe the cake is so crispy to the wind blowing on the melt is really difficult to say. Zunsheng Bajian" introduced a "wind elimination cake", the raw materials are glutinous rice flour, honey, wine spirits and sugar.
The gold and silver sandwich flower (Pingjie pick crab fine rolls): crab meat rolls.
Flame Jankou? (upper speech flower, lower speech body): "?" , which is now known as pan-fried heap/hemp balls.
Cold toad soup (cold clams): clam soup. Tang Wenzong eating clams, encountered a tightly closed, dead can not open. Usually the emperors eat clams, the imperial chef carefully selected, which dares to open on the feast. So Tang Wenzong was extremely shocked, to nine or five, actually take a dead shellfish can not help, think it must be a sign of the sky, so burn incense and pray (nerves, right). Clams are open, mussels like Guanyin appearance, Wenzong to gold sandalwood box with, respectfully sent to the Xingshan Temple enshrinement, and the world's temples stand Guanyin statue ("can change the Zhaan Lu"). When the temple began to mold the statue of Goddess of Mercy has not been proved, it should be a joke, but it can be seen that clams are common ingredients in the imperial food at that time.
Tanganjiru (Guanhua): This snack is a specialty of Tangan County.
Crystal dragon and phoenix cake (jujube rice steamed broken see flowers, is into): glutinous rice flour jujube cake. Using the year's new production of glutinous rice, after soaking, grinding, shoving and pounding, molecular recombination, the taste has been improved. This crystal dragon and phoenix cake, to steam on the drawer until the cake body rupture into flowers before enough fire.
Double mixed square broken cake (cake ingredients flower angle): two ingredients mixed to make flower-shaped cakes.
Jade Dew Dumplings (Carved Crispies): A pastry with carved flowers.
Smallpox Mushroom (Nine Refined Fragrance): Wild smallpox mushrooms have always been regarded as a delicacy, and the flavor is already very fresh, plus the nine systems of nine refining, as if it were not like the world of smoke and fire. The "jiaozi" was a popular food in the Tang Dynasty, or similar to pizza. Manna change, responsible for trapping QiuShiLiang left Jingwu general HanYuo do a handful of fresh and sweet cherry quail, can keep the color of cherries as new. Just this guy down to the kitchen, but not on the battlefield, Qiu Shiliang under the accumulation of power, Han about the mid-winter scared pale and sweaty, was Qiu Shiliang recognized the ambush, the Tang Emperor Wenzong Zhongxing castrate plan aborted, Han about the eunuchs beheading. The first time I saw this, I was in the middle of the night, and I was in the middle of the night, and I was in the middle of the night, and I was in the middle of the night, and I was in the middle of the night.
Bafang Hansei (with wooden fan): polygonal-shaped cakes printed in a mold.
Vegetable Steaming Sound Department (face steaming like a Penglai Immortal, where seventy characters): the sound department is the musician, Vegetable Steaming, fruits and vegetables carved into a musician's commission, steamed in a pot - hand-me-downs that can be eaten.
Giving scarlet with incense (zongzi honey drizzle): wrapped in special spices filled with red zongzi, eat with honey drizzle. Meng Chang's palace in Hou Shu had a flavor of "give scarlet goat", also known as "wine bone bad", red boiled goat meat tightly rolled up, with a heavy weight, into the wine marinated until the goat bones are seeped full of strong wine, cut into paper-thin slices. The Chinese use of wine lees to process food can be traced back to the pre-Qin Dynasty. Under the action of wine lees, the fishy smell is converted into an intoxicating aroma, and all the ingredients become intoxicated. Aquatic products, poultry, livestock, nothing can not be, "the entrance to the things, all can be bad", from the drunken crab drunken shrimp, to bad chicken bad meat, today's bad taste still maintains a charming charm, in the inheritance of the evolution.
Golden Chestnut (Flat Mallet Caviar): Caviar puree, made into chestnut size, cooking finished product color golden, it is estimated that it is baked or fried, caviar into the oil when fried with that strong aroma ...... have been unable to hold ah
Phoenix Tire (Miscellaneous Rule of Fish White): Fish White is a fish's essence of the nest, since the name of the The dish is more than just a fish white, since it is called "Hakka". Nowadays, Hakka cuisine has a "phoenix birth", is a chicken wrapped into the pork belly, stuffed with a variety of seasonings boiled for two hours, fish out of the chopping block and then cook for a few moments.
balking sauce fish (sheep body): fish coated with sauce put into the roasted sheep. There is also a break, balking sauce (fish and goat body), that is fish and goat pureed and blended into a meat sauce.
Milk stuffed fish (finish into): cheese stuffed into a whole fish. "Stuffing" is the cooking method of stuffing ingredients into the main ingredient, such as stuffed tofu, stuffed eggplant.
Ding Zi Xiang Ling Chop (La Bei): La Bei, or "Vinegar Bei". The name "La Bei" means "cured meat", and "Vinegar Bei" means "eaten with vinegar". Dried fish or dried meat dripping clove oil, brainstorming dipped in vinegar to eat as if it is quite delicious.
Onion vinegar chicken (into the cage): "Dynasty Legitimacy" has Wu Zetian face head Zhang Yi Zhi live ducks and geese roasted in an iron cage to eat the record, and now more in all kinds of ancient food and drink in the hunt: "Yi's for the big iron cage, put the ducks and geese in it, among the take up the charcoal fire, the copper basin stored five juice, ducks and geese around the fire away, thirsty that is to drink the juice, the fire is scorching pain that is to return to the table, all cooked, the hair fall out of the flesh red baked to be dead. Li Xian is not good this mouth is not clear, "into the cage" two words note, let people think of Li Xian's stepfather's cruel creativity.
Wuxing with preserved fish (no cylinder): Wuxing, now Huzhou, Zhejiang Province, the local preserved fish made famous for hundreds of years, Wang Xizhi has "Wuxing preserved fish post" has been handed down to the world, the Shao Cheng to the Tang, and still as tribute to the offering. Preserved fish evolved into sushi in Japan, and the connection between the two can still be seen today: Chinese preserved fish originally referred to fish and meat marinated in salt or curd, mixed with rice flour and flour, and then chopped up and eaten - "stuffed with salt and rice and added to sushi, cooked and eaten" (Shih Ming - Volume 2, Han Dynasty - Liu Xi). Influenced by differences in ethnic eating habits, sushi replaces the rice flour of preserved fish with rice grains. When preserved fish was made in ancient China, the emphasis was on pickling and fermentation, and it probably would not have sold as beautifully as today's sushi. Pickling and fermentation extended the storage period of the food while giving it a special flavor. According to the Book of Han, Emperor Zhao of the Han Dynasty caught a three-foot-long sculpin and had it preserved in the imperial kitchen. In the Song Dynasty, the trend of eating preserved fish was so prevalent that the Chancellor Cai Jing was raided, and three large houses were filled with tiles and jars, which were filled with preserved yellow birds, and his addiction to this kind of food was so perverted that he was practically sick. In contrast, the officials of this dynasty tun paper money, tun tobacco tun wine, greedy are greedy without innovation. Nowadays, Sichuan and Guizhou still have the habit of eating preserved fish, "Dong never leave acid, Yao never leave preserved fish". The cultural turnover of ethnic minorities is slower, and they have been able to preserve their traditional cultural heritage more effectively and completely. Yao preserved fish has a variety of meat, frogs, fish, birds can be preserved, the method is: fried glutinous rice ground into powder, meat, fish, etc. and rice powder mixed with salt, rice wine to keep fresh flavor, installed altar sealed, altar mouth down, brewing a year, delicious to the table. The method is quite similar to the ancients, even if the practice of the Han and Tang Dynasty is different, the general will not be too different. Here, "do not send a cylinder", when it is not open to seal the cylinder, directly on the dish with the cylinder to present.
Xijiang material (steamed swine shoulder crumbs): Xijiang, is the third largest water system in China, the Pearl River's main stream. In the Xijiang River basin, inhabited by a delicious ingredient - pig, this pig will be caught and killed, take its hoof meat chopped mud, made of meatballs, steamed.
Steamed bears in separate packages (stored white): hibernating bears hoard fat on their backs, called bear white, which is not available to bears caught and killed in the summer. For long-term storage, the bear white cured and smoked, steamed when eating.
Red sheep branch staff (hooves carrying a sheep, get four things): roast whole sheep.
Shengping Roast (cure sheep and deer tongue mixed with three hundred counts): roasted sheep's tongue and roasted deer tongue three hundred strips. In the agrarian era, there were several dynasties of laws and regulations that explicitly stated that killing cattle was illegal, and in historical records before the Song Dynasty, eating deer seemed to be a bit more common than eating cattle.
Eight Immortals Platter (剔鹅作八副): a platter of eight portions of a whole goose with the bones removed.
Mao soup (pure rabbit): Mao is rabbit, rabbit soup. Today the beaver is often used for red meat.
Warm Cold Flower Stuffed Donkey (Steamed Geng Rotten): Steamed donkey meat in Shaoxing Hua Diao wine, requiring a long time to steam the meat. Wei Juyuan move left shooter is the spring of the year, Li Xian stayed in Wei House is probably at the beginning of the warmth of the cold, this dish has the effect of driving cold and warm body.
Water refined calf (sizzling fire): stewed calf, pay attention to the fire to make enough.
Five raw plate (sheep, boar, cow, bear, deer and fine treatment): take sheep, pigs, cows, bears, deer raw meat slices of fancy platter.
Ge food (mutton intestines wrapped in bean pods): whole sheep chopped up and fried with a paste of bean powder. Ge, or cited "Lüshi Chunqiu - over reasoning", "meat garden for Ge", is the punishment of cannon branding.
Wrapped flowers Yunmeng meat (roll town): roll town, is a meat production techniques inherited for thousands of years. The skin of the meat is moist and sinewy, and it is wrapped with various meat and vegetarian ingredients. The meat is then pressed into shape with heavy weights and sliced thinly for serving, using Yunmeng to describe the texture of the meat as coiled. Elbow flower is the most common representative of today's rolled town dishes, the previous post-Shu court secret "give scarlet sheep" also belongs to the rolled town dishes.
Hong Luofei (Blood on Osmus liao): a platter of fat and blood cubes, the method of eating is unknown.
All over Jinzhu (turtle, sheep fat and duck egg parafat): turtle roasted in sheep fat and duck egg yolk.
Soup bath embroidered pills (minced meat to cure hidden egg flowers): minced meat beaten into the egg, made into pills, pouring juice.
The above fifty-seven dishes are only part of the "Yakio Food List".
Most of the names are ancient and remote, no description, the later note may not be accurate, today I dare to test, perhaps more errors. For example, "cold toad child soup", can only be known as the main ingredient is clams, what are the supplementary ingredients, as well as the production process is not described at all. Modern people also do clam chowder, and the practice is not only one, and the former practice what is different, it is difficult to say.
A lot of colorful food names, once explained, there is no more than a sense of the ingredients may not be hunting. Some of them are now common table diet. The newest addition to the list is a new, more sophisticated, and more sophisticated version of the original, with a new, more sophisticated, and more sophisticated version of the original, with a new, more sophisticated, and more sophisticated version of the original, with a new, more sophisticated, and more sophisticated version of the original. Coupled with the change of dynasties, the culinary arts lost and renovation, the descendants can only be based on the current cooking and food assumptions, so Ying Shuyan, I am afraid that the edge of the fish
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