What is Kou Tan? It’s chewing gum.

In ancient times, no matter you were a peddler or a nobleman, you never brushed your teeth! No matter how particular you were, you just used green salt blocks or bamboo chips to wipe your teeth and even tongue coating, and then rinse your mouth thoroughly.

But these two things...the Tang Dynasty did not have them.

What to do? Rinse your mouth directly with warm salt water and wipe your teeth.

At that time, Lao Bai once wrote a poem to praise how good his oral hygiene was - "Washing your feet in green is enough to clean your eyes."

But the effect is definitely not as good as the green salt commonly used in the Ming and Qing Dynasties, let alone today's toothbrushes and toothpaste mouthwash.

However, the oral problem that people in the Tang Dynasty were most concerned about was not tooth decay, but bad breath.

If you happen to eat two cloves of garlic (people in the Tang Dynasty liked to eat garlic), or if you get Helicobacter pylori and always have stomach acidity and bloating... Anyone who dares to talk to him directly is simply a strong man.

In addition to eating mutton, people in the Tang Dynasty also loved goat milk.

Cheese, pastry, glutinous rice and curd made from goat's milk also attract the attention of foodies.

After the goat milk is fermented, it becomes cheese. The floating skin obtained by boiling the goat cheese is called puff pastry, and the fat exuded from the puff pastry is daigo.

Goat milk is boiled into a pulp and allowed to cool to solidify to become milk curd, which is very similar to today's milk tofu.

Zhang Xiaojing ate two bowls of mutton in a basin.

The authentic way to eat water basin mutton is a bowl of mutton soup with two biscuits, one soaked in steamed buns and the other made into meat buns, served with garlic and/or sugared garlic, supplemented by mutton chili, which is fat but not greasy, and tastes great.

Unique.

Hu cakes appear several times in the play, bearing a strong Tang-style brand.

Folks usually use walnuts as the filling and the cake surface is sprinkled with sesame seeds.

After being baked at high temperature, it has an attractive caramel aroma, is crispy and delicious, and has a long shelf life. It is really a satiating tool for home and travel.

After Hu cakes were introduced to the Central Plains, they were improved and divided into two types: stuffed and without stuffing.

According to the needs of diners, the abundance and frugality are optional.

The ones without fillings are similar to naan, while the ones with fillings are similar to sesame cakes. The fillings may be meat or vegetarian, salty or sweet.

"Tang Yulin" records, "When the Hao family ate, they took a pound of mutton, layered it on a giant pancake, put pepper and black bean in the middle, moistened it and crisped it, put it in the oven and waited for the meat to be half cooked, and called it Gulou

"This kind of mutton pie is not something ordinary people can consume.