First, Song Saoyu Tang: the patriotic act of the grass people in the Song Dynasty
China's food culture made a qualitative leap in the Song Dynasty, which was mainly fueled by a large number of literati. In order to escape from the real society, they strongly praised food to kill their melancholy patriotic feelings, softened food and aesthetics, and kneaded it into elegant materials for poetry and lyrics. "Song Saoyu Soup" is the representative work of that period. That is, in this historical period, female chefs have boarded the elegant hall and become the superstars of food cooking in various miscellaneous notes in the Song Dynasty!
Second, the food of the Song Dynasty: the original melon laughs at the red chamber.
"Wu's Feed Record" clearly explains the ingredients and cooking of melon dishes: it consists of pickled melon, ginger, scallion, dried bamboo shoots or water bamboo shoots, dried shrimps and chicken breast, all of which are cut into long strips and fried with sesame oil. Elegant color, crisp and tender, salty and delicious.
Throughout the ancient dishes in China, ancestors had a special liking for chicken breast. Chicken breast was used in high-end dishes such as shredded chicken, sliced chicken, diced chicken, minced chicken, chicken rice and chicken balls. In the Song Dynasty, pickles were the first to stand out. It can be seen that the pickles at that time had a high position in making and cooking, not only with color and brittleness, but also with the function of seasoning.
Third, Zheng Wenbao and Yun Yingmian
For example, Zheng Wenbao, who was good at seal script and had a poetic title in the early Northern Song Dynasty, created a kind of "cloud-like face". The production of this kind of noodles is quite similar to the flavor of "pan you fan", which is easy to cook in Jiangnan and is cooked in rice. The method comprises: mixing lotus root, lotus seed, water chestnut, taro, chicken head, water chestnut, arrowhead and lily, selecting clean meat, and steaming. Blow it in the wind for a while, mash it very finely in a stone mortar, add sugar and honey produced in Sichuan, steam it, then mash it in the mortar to mix the sugar, honey and various raw materials evenly, then take it out, make a ball, wait until it is cold and hard, and then cut it casually with a clean knife.
As a minister, Zheng Wenbao can't be the initiator of "Yunying Noodle". He must have taken the essence of folk chefs to make noodles and synthesized the method of making "Yunying Noodle", and then he gave the recipe of "Yunying Noodle" to other delicious people, which expanded the influence of "Yunying Noodle" and even included it in the recipes of Song Dynasty.
Fourth, different seasons of food
In the Song Dynasty, the city's public catering system has been built in an orderly way, which is very thoughtful, such as what kind of food to eat in what season, which has been established-
Yuanyang cocoon on the first day of the Yuan Dynasty, oil painting pearl on the first day of the Yuan Dynasty, serving food on the sixth day of the human day, Nirvana pocket on February 15th, cooking in Shangsi's hand, cold food in winter, stuffing on the eighth day of April, five-fold wishful circle, green purse on the first day of the Fu Dynasty, spicy chicken Luan in the second society, Luo Luo Luo rice on the seventh day of the Qi Festival, and moon soup in the Mid-Autumn Festival.
Five, Dongpo meat
According to legend, it was created by Su Dongpo, a poet of the Northern Song Dynasty (Meishan, Sichuan). The earliest birthplace of Dongpo meat is Huanggang, Hubei. 1080 Su Dongpo lived in exile in Huanggang, and it was because the local pigs were meaty that he came up with this method of eating meat. Zhou Zizhi, a native of the Song Dynasty, recorded in Zhupo Poetry: "Dongpo likes pigs by nature. When he was in Huanggang, he tasted the poem" Eating Pork ":'Slow fire, little water, and he is beautiful when the heat is enough. Get up and play a bowl every day, so full that your own husband doesn't care. " "Later, 1085 Su Dongpo came back from Huangzhou, and returned to Kaifeng, the capital city, as a regular state and Dengzhou, and worked in the imperial court. Before long, he was excluded, and 1089 asked to be transferred to Hangzhou as a satrap, which developed the experience of burning meat in Huangzhou into Dongpo meat. As a delicacy of Han nationality, it became popular in Jiangsu and Zhejiang provinces.
Sixth, the supreme food of the Song Dynasty: crab stuffed with orange and hand-washing crab
China cuisine is indispensable to the participation and speculation of literati. There is Dongpo's poem: "Half shell contains yellow wine"; Wang Chuliao's poem: "Wash your hands with ginger when cooked, and this thing is being implemented before." Feeding bad late is especially rogue, and there are still husbands who get their hands on it. " Lu Fangweng's poem: "After ten days of ripening, you can wash your hands with snow." ……
In Song Dynasty, two kinds of crab cakes were undisputed delicacies. One was "Crab stuffed with orange", and its specific cooking has been passed down to this day. The other one is "hand-washing crab". Because there are different opinions on miscellaneous notes in the Song Dynasty, modern food lovers still have different opinions.
Why did Lin Hong's "Shan Jia Qing Gong", which was also in the Southern Song Dynasty, only have the cooking method of "crab stuffed with orange" and lacked the gourmet "hand-washing crab"? I thought that "hand-washing crab" had become a popular food at that time, which was too simple to write. There is also because the recipe was made when the store kept it secret.