Song Dynasty: 1. Song Sister-in-law Fish Soup: The patriotic act of grassroots people in the Song Dynasty. Chinese food culture made a qualitative leap in the Song Dynasty. This was mainly due to the promotion of a large number of literati. In order to escape from the real society, they strongly promoted food to kill the melancholy patriotic feelings and

Food and aesthetics blend together and become elegant materials for poetry and lyrics.

"Song's Sister Fish Soup" is the masterpiece of that period.

It was during this historical period that female chefs came to the fore one after another and became the superstars of gourmet cooking in various miscellaneous journals of the Song Dynasty!

2. Food of the Song Dynasty: Original Guajun Xiaohonglou's "Wu's Zhongzhilu" clearly explains the ingredients and cooking methods of Guajun dishes: it consists of pickled melon, ginger, green onion, light dried bamboo shoots or wild rice, dried shrimps, and chicken breast.

, cut into long strips and fry with sesame oil.

It is light in color, crisp and tender, and has a good salty and fragrant taste.

Throughout ancient Chinese cuisine, our ancestors had a special liking for the breast part of chicken. High-end dishes such as chicken shreds, chicken slices, diced chicken, minced chicken, chicken rice, and chicken balls all use chicken breast.

The first highlight of the Song Dynasty’s gourmet food was pickled melon.

It can be seen that pickled melon at that time had a high status in production and cooking. It not only had color and crispness, but also had the function of condiment.

3. Zheng Wenbao and Yunying Noodles: In the early Northern Song Dynasty, Zheng Wenbao, who was good at seal script and famous for his poetry, created a kind of "Yunying Noodles".

The preparation of this kind of noodles is quite similar to the flavor of the "Panyou rice" cooked in the rice, which is made by people in the south of the Yangtze River.

The method is: mix lotus root, lotus root, water chestnut, taro, chicken head, water chestnut, arrowhead mushroom, and lily, select clean meat, and steam it.

Let it dry in the wind for a while, pound it very finely in a stone mortar, add sugar and honey from Sichuan, steam it, and then pound it in a mortar to mix the sugar, honey and various raw materials evenly, then take it out and make it.

A ball, wait until it cools and hardens, then cut it up with a clean knife and eat it casually.

As a minister, Zheng Wenbao could not be the originator of "Yunying Noodles". He must have taken the essence of noodle making from folk chefs and synthesized the making method of "Yunying Noodles". Then he made "Yunying Noodles"

The recipe was given to other people who liked the food, which further expanded the influence of "Yunying Noodles" and even included it in the recipes of the Song Dynasty.

4. Food in Different Seasons The public food system in the cities of the Song Dynasty was established in an orderly manner and very thoughtfully. For example, what kind of food should be eaten in what season has been agreed upon - the Yuanyang cocoon in the Yuan Dynasty, the oil painting pearl in the Shangyuan Dynasty,

Serving food on the sixth day of the human day, Nirvana pocket on February 15th, cooking in the hands of Shangsi, Dongling for cold food, finger-shaped glutinous rice dumplings on April 8th, Ruyiyuan dumplings on the fifth day of the lunar month, green poached buns on the hot sun,

Spicy Chicken Luan from Ershe, Luo Jialuo Rice from Chinese Valentine's Day, Wan Yue Geng from Mid-Autumn Festival, Ullum Cake stuffing from Zhongyuan, Rice Brocade from Chongjiu, Yipan from Winter Solstice, Daylily Noodles from the twelfth lunar month, Fayu Ke Dou from Laba Festival.

……5. Dongpo Rou is said to have been created by the Northern Song Dynasty poet Su Dongpo (from Meishan, Sichuan).

The earliest birthplace of Dongpo Pork is Huanggang, Hubei Province.

In 1080, Su Dongpo was exiled to Huanggang. Because the local pigs were plentiful and cheap, he came up with this method of eating meat.

Zhou Zizhi, a native of the Song Dynasty, recorded in "Zhupo Poetry Talk": "Dongpo was fond of pigs. When he was in Huanggang, he tried to compose "Pork Eating Poems" and said: "Slow down the fire and use less water. When the fire is sufficient, he will be beautiful.

. Get up and drink a bowl every day, so that your own family will not care. '" Later, in 1085, Su Dongpo came back from Huangzhou and returned to the capital Kaifeng after serving in Changzhou and Dengzhou. He served in the imperial court. After a while, he was ostracized.

In 1089, he asked to be transferred to Hangzhou as the prefect, and then developed the experience of Huangzhou roast pork into the dish of Dongpo pork.

As a delicacy of the Han nationality, it later became popular in Jiangsu and Zhejiang.

6. The supreme delicacies of the Song Dynasty: crabs stuffed with orange and hand-washed crabs. Chinese delicacies are indispensable for the participation and hype of literati.

There is Dongpo's poem: "Half shell contains yellow, so it is better to order wine"; Wang Chuliao's poem: "When the rice is cooked, some fermented ginger is used to wash hands, and this thing is being used in front of the bottle. It is especially a rogue to come out late to feed rice, and there are still greedy men who want to fight"; Lu Fangweng

Poem: "The rare bream wrapped in cotton has been ripe for ten days, and it is offered with two claws of snow and hands."... Two crab delicacies in the Song Dynasty are undisputed delicacies, one is "crab stuffed with orange", and its specific cooking method has been handed down to this day.

The other one is "hand-washing crab". Due to the different opinions in the miscellaneous records of the Song Dynasty, modern food lovers still have different opinions.

Why does Lin Hong's "Shan Jia Qing Gong" from the Southern Song Dynasty only have the cooking method of "crab stuffed with oranges" but lacks the delicacy "hand-washing crab"? I thought "hand-washing crab" had become a popular delicacy at that time. It was too simple.

It’s not worth writing about; also because the recipe was kept secret by the store at the time.