There are many descriptions of food in Water Margin, which you can find in Water Margin, whether it is traditional pasta or various meat dishes.

So which foods in "Water Margin" are the most popular among the heroes?

Let's take a look at today's content with Professor Ke.

Must-have pasta in Water Margin: Shaobing Shaobing If it is said that "Water Margin" is the most famous noodle, it goes without saying that it is definitely the Shaobing sold by Wu Dalang on the street every day.

In addition to Wu Dalang's part, "Water Margin" also writes about making cakes in the fifty-third chapter: "Dai Zong took out a few from his arms to make cakes to eat" and "the maid arranged meat to make cakes."

The biscuits made in the kitchen are the steamed cakes we often eat today.

Moreover, the professor discovered that the ancients were still called steamed buns regardless of whether they had fillings or not, so the steamed buns in Water Margin may be more like today's steamed buns.

In addition to making cakes, there is also a kind of pasta in Water Margin that is also well-known to every household, which is sesame cake.

Sesame cake, as the name suggests, is a kind of cake baked with fire, also called sesame cake.

Chapters 6 and 49 of "Water Margin" read "I have dried meat biscuits here" and "Hide some sesame biscuits first to go to jail."

The sesame cakes here are basically the same as the sesame cakes we have today.

Professor Ke found the names of these cakes interesting.

Steamed cakes are called steamed cakes, and battered cakes are called sesame cakes.

The third time he said, "Ten pounds of fine meat should be cut into minced meat."

Minced meat here refers to finely chopped meat or minced meat that can be used as stuffing.

Besides minced meat, what else can be cut into from a whole piece of meat?

Chapter 11 mentions that "refined meat slices are Yangbazi", which refers to dried meat, bacon, and sometimes meat slices.

It seems that the ancients knew different ways of cutting meat, and the food produced in this way was more diverse.

It's time to cut and cook the meat.

The ancients also had their own research on food preparation.

In the fourth and twenty-eighth episodes of "Water Margin" we talked about boiled goose, fat catfish, fried meat, fish soup, etc., which were all popular dishes at that time.

Let’s take a look at what these four methods mean.

Brewing is one of the traditional Chinese cooking techniques.

Brewed with soy sauce, pepper, onions, ginger, or brewed with wine; fish, chicken, duck, etc.

They are all processed with seasonings such as salt, wine, and vinegar.

Frying is also one of the traditional cooking methods.

The advantages of finished vegetables are generally golden color, mellow taste, and tender exterior; soup, as described in "Qingbanji Chao Diet, Beverage and Food": "Soup is mixed with flavor, and mixed with vegetables and meat, it is called soup."