We in China have many requirements for catering. Basically, every place has its own rules. Did ancient people also have many rules for cooking? If you look at thousands of years ago, people at that time still mainly ate soup, and there were not many dishes and seasonings. But as time goes by, people's lives gradually get better, and they have higher standards and requirements for their diet. The food must not only taste good, but also meet the requirements of color, flavor and flavor. Maybe the ancients were better than modern people in this regard. People also need to be particular.

When it comes to food, we modern people think of nothing more than barbecue, hot pot, fried chicken wings, and more sophisticated Japanese and French food, which can be considered relatively high-end food. In addition to eating at home during the holidays, more and more people like quick dishes. Various kitchen cooking machines are becoming more and more popular, such as multi-functional rice cookers, electric baking pans, and electric stew pots, which are all tools that replace manual cooking. . The popularity of food delivery websites such as Meituan and Are You Hungry also reflects the reality that people nowadays are not willing to spend one or two hours cooking a meal. They just want to be full and taste good. As for nutrition, let alone nutrition. The art of gourmet food. This is a big trend. There is no need to evaluate the quality of this approach. Everyone is so busy at work that they don’t even have time to sleep. Who still has the energy to cook a good meal? It’s good to be able to eat.

But in ancient times, there were not so many electronic products with all kinds of tricks. If you want to eat, you have to turn on the fire and cook. When the kitchen utensils are relatively simple, you need to cook the food exquisitely, deliciously, and go with the meal. Put a lot of thought and time into it. Let’s take a look at some of the most elaborate Kung Fu dishes in ancient times.

Among the ancient literati, the one who put the most thought into cooking, was the most famous, and whose famous works are the most familiar is Su Shi. I am afraid that Su Shi’s “Dongpo Pork” is known to everyone. But the dish that Su Shi really put his efforts into is rarely known, and it doesn’t even have a name. The main ingredient is sheep scorpions (sheep’s spine).

At that time, Su Shi was being demoted to Huizhou, and his life was difficult. Moreover, Huizhou was extremely poor at that time. Even if he had money, he had no place to buy food. Su Shi was old and in poor health. Only one sheep was slaughtered a day at the market in Huizhou. If he wanted to eat mutton, he would wait until the market was about to close and buy a piece of sheep scorpion. Take the sheep and scorpions home and boil them in water. After they are cooked, soak them in wine. When they are almost soaked, put them on the fire and roast them. It seems like there are only three steps, but it is actually very troublesome to do. You have to watch the heat for everything. Once it burns, his only nutritional supplement will be gone. The preparation is not only complicated, but it is even more troublesome to eat. There is not much meat in the sheep and scorpion itself, and the little bit of meat is tightly stuffed in the bones. When eating, you have to use a needle to pick the meat out from the spine little by little. Su Shi was addicted to it, jokingly saying that eating this kind of mutton seemed to be more sophisticated than hairy crabs, so it tasted like crabs. Although life was so difficult, Su Shi still faced it with a smile. This kind of open-mindedness is not something ordinary people can understand.

Su Shi’s sheep and scorpion noodles are made with simple ingredients, but the famous Yunying noodles from the same dynasty are not so simple.

Although the name "Yunying Noodles" sounds like noodles, in fact it has nothing to do with noodles. It contains lotus root, lotus seeds, water chestnuts, taro, chicken head fruit (gorgon fruit), water chestnuts, and cicadas. Mushrooms and lilies are mixed together, then steamed together with lean meat until they are thoroughly cooked. The meat cannot be distinguished as meat, and the vegetarian vegetables cannot be distinguished as vegetarian vegetables. After they are cooled, crush them with a stone mortar, add sugar, and steam them again. Place it in a stone mortar and grind it until the original appearance of the ingredients is no longer visible and all stick together. After cooling, the entire dumpling will harden and you can cut it and eat it.

If it comes to eating more elaborately, we really have never lost to anyone!