For example, "Plum porridge" is rice congee boiled with fallen plum petals and snow water, and "Chrysanthemum seedling frying" is a dish in which chrysanthemum seedlings are fried with licorice water and yam powder; "Plum blossoms in soup" is made by taking plum blossoms in bud with a bamboo knife and then dipping them with honey.

They are not so much food as a work that reflects the hermit's mood. Not only that, the book also records some educational and entertaining food activities, full of life creativity of Song people.

At the same time, there are many dishes that are not so popular. This Song Dynasty cookbook records many delicacies that we still enjoy at the dinner table today. Of course, as expected, in the book, they all have an awe-inspiring name without exception.

here are just a few of them, let's feel how wenqing played in the song dynasty.

▼ Plum Blossom Soup Cake

There is an expert in Zimao Mountain, the spring, who has tasted it. Soak Bai Mei and sandalwood powder in water for the first time, and make wonton skin with flour. Each pile is chiseled with five pieces of iron like plum flowers, and when cooked, it is too much in the chicken juice.

in the current words, it is to make a blunt wonton skin from the surface soaked with plum blossom and sandalwood, and then cook it in the shape of plum blossom.

In Xiaobian's hometown, Yantai, Shandong Province, this is also available. Its name is not as good as that in the book. It is called Pian Er Tang. Although it is not impregnated with plum blossoms, it is quite delicious with laver and shrimp. Although it does not belong to Shan Jia's clean supply, it is always attached to the treasures in the sea.

▼ Poxia Gong

Before introducing this dish, let's take a look at the author's comments: "Surging sunny Jiang Xue, the wind turns over the sunset glow", "Drunk to recall the taste of the mountains, but forgetting is your home".

before tasting its taste, watch its color. The waves are surging, white is better than snow, while the sunset glow is like fire, and my thoughts suddenly fly to the secluded and leisurely life in the mountains. Is it very feeling?

how is this dish cooked? In fact, it's very simple. Take fresh rabbit meat slices (pork and mutton can also be used), and then put them in hot soup with chopsticks and stir them repeatedly. The color of the meat slices is like clouds, hence the name "Poxia Gong".

does it sound familiar? That's right, this is our current hotpot, and you can also eat it when you go out and turn left and come to Donglaishun.

▼ Tongshen cake

First of all, I will give 1 points for this name. Tongshen cake? It's just the feeling that God is with me after eating. In fact, this legendary food can still be found in Japanese food stores today. About its practice, the book says:

"Slice the ginger thinly, slice the onion finely, blanch with salt soup, mix with thin noodles, ..., and fry in shallow oil, it will be cold. Zhu's Annotation to the Analects of Confucius says, "Ginger can connect the gods", hence the name. "

isn't this the vegetable tempura? Of course, we don't know if anyone has tried to make tempura with seasonings. If you don't mind, it's probably delicious.

▼ Bijian Soup

Many dishes in this book come from an allusion or a metaphor for ingredients. Although we often don't know whether this is good or not according to the name of the dish, there is always something about the color, aroma and taste of this dish.

For example, although we don't know how it is made from the name, we only know that it is green, right?

then how on earth is it made? In fact, this is a celery soup, where celery refers to cress, also known as Chukui and Shuiying. Boiled in water, it is refreshing and sweet, like green valley water, so it is named after Du Fu's "Xiangqin Bijian Soup".

▼ Stone soup

Stone? This metaphor is also very interesting, considering that this name is quite suitable for the last bijian soup. So how does it do it?

"Take pebbles from the clearing of the stream, or take ten or twenty pieces with moss, and boil them in the spring. The taste is sweet to snails, and there is a smell of spring stones." That is to say… the so-called stone soup is the soup really cooked with stones.

Although many of the names of the dishes recorded in "Shan Jia Qing Gong" are metaphors or allusions, they are also directly named after the ingredients. Of course, we won't discuss in depth whether the stones here can be classified as ingredients.

The following cookbook is a cookbook hosted by Zhang Jun for Song Gaozong in October, the 21st year of Shaoxing in the Southern Song Dynasty, which was included in The Past Events of Wulin. Interested friends may wish to find out.

without further ado, let's look at the menu directly.

the fruit was served first. The first round includes: sweet round, real orange, pomegranate, orange, goose pear, milk pear, hawthorn and papaya. The second round includes: litchi, longan, Xiang Lian, torreya grandis, hazelnut, pine nuts, ginkgo, pear meat, jujube rings, lotus seed meat, linxuanxuan and big steamed dates.

Then there are candied fruits, including: carved plum ball, red vanishing child, carved bamboo shoot, honeyed wax gourd fish, carved red flower, large papaya segment, carved kumquat, green plum lotus leaf, carved ginger, carved bamboo shoot flower, carved orange and papaya square flower.

Then there are "salty and sour" appetizers, including.

then, ten kinds of preserved meat are served: shredded pork, honey locust collar, Yunmenger, shrimp, meat, dairy, snail, Jinshan salted black bean, wine vinegar, and meat melon.

Another round of fruits: picking bees, grapes, Xiang Lian event rosary, olive seeds, kumquat, new coconut ivory board, small olives and elm oranges.

after eating fruit, the main course has not yet started, and the last round is new fruit, a round of carved honey frying, a round of fragrant and salty building, a round of wrapped fruit and a round of preserved wax, so we won't go into details, but only the main course.

there are fifteen rounds of main dishes, and each round has two courses, namely:

boiled quail, lychee white kidney, dairy sign, three-crisp soup, mutton tongue sign, sprouted belly, steamed palm sign, quail soup, fried belly with mandarin duck and sand fish.

in addition, there are eight kinds of "inserted food": stir-fried kidney, stir-fried belly, stir-fried quail breast, moistened chicken, moistened rabbit, stir-fried kitchen cake, non-roasted cake, and simmered bones.

There are ten other dishes that "the chef urges wine"-probably the dishes specially recommended by the chef: Jiang Yao fried belly, Jiang Yaosheng, octopus (swimming crab) signature, raw snail with ginger vinegar, fried belly with fragrant snails, fried oysters with ginger vinegar, fried belly with oysters, fried belly with oysters, fried belly with fake public rights, and fried belly with cockroaches.

transcribing this menu is enough to make people drool. What is a luxurious feast? This is it.