The Song Dynasty was the most prosperous period of China's ancient food culture. During this period, there is a foodie who is familiar to everyone. He traveled all over the country, climbed mountains, was demoted and promoted, and continued to explore delicious food. This diner is Su Dongpo.
Su Dongpo has three hobbies in his life, one is creation, the other is special food, and the third is making friends. So Su Dongpo ate while walking, made friends and wrote poems. Zhu Bian, a scholar in the Song Dynasty, recorded in Old News of Quyi that Su Dongpo was a glutton, and he strongly recommended his favorite dishes to his friends. You can see, which one will make you greedy?
"The rotten steamed mutton in the same state is fed with apricot cheese, not chopsticks. Du Nan wheat heart noodles make locust buds warm and washed away. Sanxiang town wipes pigs, and the city cooks fragrant rice. Steamed geese are recommended. Wu Jiangping was full of people and Songjiang silver carp, so he used the Kangwang Valley Muquan in Lushan Mountain to make tea. Xiaoyan undressed and lay flat, which made people recite Mr. Dongpo's "Fu before and after Chibi", which was enough to laugh. "
1, rotten steamed Tongzhou mutton
Tongzhou lamb is a high-quality sheep breed cultivated in Tang Dynasty. On weekdays, it eats lush green feed and drinks mountain spring water containing mineral elements. After local breeding and artificial cultivation, the beef finally cultivated is not only soft and white, but also fat and tender. Sheep tail oil also contains vegetable oil.
Mix the best almond tea, fragrant lai and other condiments, stuff them into the belly of mutton in the same state, steam them over water until they are completely crisp and rotten, and even the wooden chopsticks can't hold the beef, so you can only lick them with a spoon. Tongzhou is a place, which means Shaanxi today.
2. southern wheat heart noodles
Dongshang refers to the surrounding area of Shangqiu City, Henan Province, where the flour is of high quality. Wheat flour and tender leaves of Sophora japonica are made into fresh noodles, which are put into cold water for ice drinking. Xiang yi mo Xiang pig means burning pork, because raw pork was not smoked at that time, so it was cooked in cold water.
When eating noodles, cut a piece of cooked pork and eat it together, especially in hot summer, enjoying the cool under the tree while smoking fresh noodles to eat meat, which is really comfortable.
3, cooking rice and fragrant glutinous rice, steamed goose is recommended.
Gongcheng refers to Huixian County, Henan Province, where the specialty is fragrant japonica rice. The steamed millet porridge is particularly fragrant and delicious than rice in other places. Nowadays, Huixian fragrant rice has also become one of the precious rice varieties in China. The steamed white rice is milky white in color and rich in aroma. There is even a reputation of "a family cooks porridge and everyone in the village is fragrant".
In addition, locals in Shanghui County can also make steamed geese and eat them with fragrant millet porridge, which was the favorite collocation of Huixian people in those days.
4. Wujiang Pingyi people and Songjiang silver carp
Silver carp in Songjiang refers to Songjiang perch, and silver carp means sashimi. China had a good habit of eating sashimi in ancient times, but in the Song Dynasty, it was very popular to make sashimi for sea bass. Wujiangping area refers to Zhejiang, where the pool river faces the lake and there are many seafood products. The chef cooks fish in the dark.
You can imagine eating Songjiang perch sashimi cut by the chef at the rest of the scenic spot, then drinking tea and laughing, enjoying the mountain spring water, and then taking off your clothes and lying down to read a famous poem when you are tired. What an uncomfortable life!