Recently, The Longest Day In Chang'an has shot to fame, and netizens said it was nothing else, because it should be called "Tang Dynasty on the Tip of the Tongue" or "Xi 'an Food Delivery Guide".

The suspense detective drama of ancient costume can be made into a food documentary, which makes people undoubtedly see the spring of eating goods.

However, if someone tells you that the delicious food in The Longest Day In Chang'an is the true face of history, you will not hesitate to throw this article at him!

You should tell him that this article also contains real famous dishes of Tang Dynasty, some of which are exclusive to the royal family. Ok, let's take a look at the topic that my friend "Xiao Biao Biao" argued with me first, and we will also break the case casually-

no. Mint leaf is an important seasoning for Tang people, but there is no common custom of chewing mint leaf in Tang people. Think about it, such a delicate leaf will become mud after three chews and two chews. Isn't it uncomfortable to paste it on your tongue?

Ma Boyong, the original author, was specifically asked this question, and he replied, "I made it up by chewing mint leaves." Also honest and frank. Originally, he wanted to write about chewing betel nut, but on second thought, he thought that betel nut didn't seem to have been introduced to the Central Plains, so he made up a chewing mint leaf.

this is embarrassing.

Actually, chewing betel nut is the right solution, but it is relatively small.

betel nut chewing was first seen in the Southern History Biography of Liu Mu in the Southern and Northern Dynasties. It is said that Liu Muzhi must chew betel nuts after meals. Ou Yangxun, a native of the Tang Dynasty, said in "Artists Gathering": "Betel nut is expensive for scholars, and customers must be advanced." It can be seen that in the Tang dynasty, among the literati class, betel nut was already used to entertain guests, which is equivalent to serving tea and offering cigarettes now.

As the saying goes, it is the delicate fragrance of betel nut that is the most, just like the shyness of a beautiful woman who can't bear the cool breeze. Don't want to say goodbye, don't want to say goodbye, goodbye is the bright moon on Chang 'an tonight.

Ma Boyong replied, "It's Hu Bing!" Congratulations, you finally got it right, but add "one".

In the play, Hu Bing appears many times. Hu cake is a kind of food invented by Persians, which was introduced to China through the Silk Road, equivalent to today's Naan. Hu Bing also has a luxurious version called "Gu Lou Zi".

Ordinary Naan is made of flour, which is thin in the middle and slightly thick at the edge, and a little salt is added instead of alkali. In addition to flour, sesame seeds, eggs, ghee, milk, sugar and salt are all indispensable raw materials for slightly upgraded Naan.

that is to say, a catty of mutton is used to spread the Hu cake layer by layer, not only with Chili black beans, but also with ghee, which must be very crisp. The best thing is to eat it when it's half cooked. I like it so strong and fragrant.

how delicious are the Hu cakes? A story in "A Book in the Ruling and Opposition" records that: "Zhang Heng was born in history, and when he saw steamed cakes cooked newly by the roadside, he took one of them, ate them immediately, and was played by the Imperial History. Then the sky was a disgrace, and he was born outside, so he was not allowed to enter the three products, so he fell into the armor."

alas, brother, you are short of a pancake between promotion and exile!

Bai Juyi loves Hu-pancake, too, but she has emotional intelligence in off the charts.

When he was a secretariat in Zhongzhou, he found that the local cakes were made from Hu cakes in Chang 'an, so he sent some to Yang Guihou, a secretariat in Wanzhou. Bai Juyi also wrote a poem: "Sesame cakes are like Kyoto, and the noodles are crispy and oily." I placed it on Ambassador Hungry Yang. Does it seem to be helpful? "

Fuxing, the Fuxing Square in Chang 'an, is said to be the most authentic way to make Hu cakes. The last sentence ends with a question, which is also a model essay since the media era.

As the saying goes: Wandering around Fuxingfang, I used to be the most beautiful foodie in Chang 'an, and now I am sending you sesame cakes. You are my most concerned old friend.

chubby Ma Boyong continued to answer, "It's a horse ... Oh, no, it's mutton!" Congratulations, Ma Tongxue, you will answer first!

horse meat is sour and naturally not the main meat food. Moreover, in ancient times, horses were partners in the war, and they had to be loved and could not be used as food. Similarly, although beef was also a favorite food in the Tang Dynasty, it was still an important farming tool in the Tang Dynasty and could not be slaughtered at will. Pork was not in vogue then.

In the play, when Zhang Xiaojing went to the street freely for the first time, he couldn't wait to eat "basin mutton", and even asked for an extra portion of mutton. He couldn't stop eating while walking, which made people cry hungry wholeheartedly.

Shuipen mutton is a dish with mutton brisket as the main ingredient, and it is a famous traditional snack in Shaanxi. It is called "Shuipen mutton" not because the bowl is big, but because shops often use large pots to hold soup, hence the name.

In the eyes of Sun Simiao, a medical sage in the Tang Dynasty, mutton can't be eaten simply like this. It must be used as both medicine and food, and that is enough. As the saying goes: the world says that immortals are good, but the doctor didn't drink the mutton soup.

A recipe called "Xiangchi Mutton Soup" was recorded in "A Prescription for Preparing for a Urgent Need" written by the medical sage. This kind of mutton soup is prepared by boiling two kilograms of mutton, three kilograms of peeled garlic and three liters of fragrant black beans in a bucket of three liters of water, then adding one liter of ghee after slag removal, and finally taking three liters of mutton soup.

I sighed through the screen: People in the Tang Dynasty really dared to eat.

People in the Tang Dynasty did not eat mutton like that, but were very particular about it. Another "Tang mutton breast" is like this, and it is more important.

according to the original text, the recipe of this dish is: choose a catty of lean mutton, pickle it with one or two white sugar, and then bake it into preserved meat. It is said that eating once a day is divided into 11 days, which is "extremely effective".

According to Compendium of Materia Medica, the method of making sugar "came from the Western Regions, and Emperor Taizong sent people to spread it to China, where cane sugar was passed through a camphor wood trough and fried. The clear one was cane syrup, and the condensed one was sand sugar." This sugar-making method has been widely carried out in the Tang Dynasty, and together with spices such as pepper, which also came from the western regions, * * * has become the five flavors of the Tang Dynasty.

I'm tired of talking about mutton all the time. Finally, I'd like to introduce a recipe called "Tang Yizong Red Stuffed Bread", which was given to Princess Tongchang by Tang Yizong.

Su E talks about the imperial style of the Tang Dynasty in a mysterious way, but its materials and preparation method are a mystery.

It has been verified that Tao Yi's Qing Yi Lu quoted Wei Juyuan's "Burning Tail Food List" in Tang Zhongzong, saying that there was a "Bailong Mao" made of mandarin fish, indicating that there was a record of naming a dish with fish as "Bailong".

However, the experts didn't say what it was like.

thanks for forwarding.