The second charitable organization developed during the Sui and Tang Dynasties was the Shangshi Bureau of the Central Province of the Temple, which was responsible for the daily diet of the Emperor. There are two royal servants in the restaurant, whose roles are crucial. They will choose different foods according to the season, adjust the recipes, ensure that the emperor enjoys delicious food, and achieve the actual effect of health care. In addition, all the good things that are offered to the emperor need to be tasted by the emperor first, and they can be shown to the emperor only if they are safe and non-toxic. Most of the royal nobles in the prosperous Tang Dynasty were very extravagant.

Princess Tongchang, Tang Yizong's most spoiled daughter, was the most among them, and was regarded by others as an unprecedented luxury in all the Tang Dynasties. The luxury and waste of Princess Tongchang's life are recorded in Taiping Guangji in detail. Here, I will only talk about some special foods. Tang Yizong often bestows delicacies on children, such as dishes roasted in spirit and preserved in red sauce, wine with condensed pulp and sweet-scented osmanthus, and tea with green flowers and purple English. Xiaoling Roast refers to a kind of dish made of sheep heart meat (only four taels can be obtained on a sheep) and magpie tongue through complicated production and processing procedures.

Red preserved pork chop refers to making meat chop (a kind of Snapdragon) shape and stacking it on a plate. It is very malleable, and it can bounce back when it is thrown down. Condensation phenomenon pulp and sweet-scented osmanthus fermented grains are all good wines. The actual seasoning in the front is unclear, and the raw material in the back is sweet-scented osmanthus. Jushengnu (Crispy Honey Refrigerator): Knead flour with pure honey and ghee, fry with black sesame seeds to make snacks, and make fried prickly heat with honey or sesame crisp honey twist. Wei Fu's pastry chef woke up the batter with an old face early.

Prepare the most correct and best pure honey, sticky sugar paddles, fresh ghee and white sesame seeds, and count the time for the emperor to eat in person and start work. It is said that excellent cold utensils are crisp and delicious, and the sound of clever tongue "scares ten miles people" Single-cage golden milk crisp (it's a cake, but it's separated by a single cage for air separation): steamed with pure milk, each piece occupies a steaming drawer, and the color is golden yellow. The milk cake was also introduced in "Eating is about to" by Hu Sihui, an imperial doctor in the Yuan Dynasty. The method is to boil the milk, add vinegar, and make the milk gradually coagulate, drain the water, wrap it in silk and tamp it, just like tofu. There are also milk cakes in Yunnan province today, all of which are golden.