Lin Hong, the author of The Clear Confession of the Mountain Family, was a juren in Shaoxing in the Southern Song Dynasty, 36 years later than Su Dongpo's Song Dynasty, so the food he wrote was related to Su Dongpo, and the credibility was still relatively high. So what are Su Dongpo's cuisines involved in Lin Hong's "Shan Jia Qing Gong"?

First of all, "Bitong Liquor" (namely "Lotus Leaf Liquor"), which is found in "Shan Jia Qing Gong, Volume II": "In the summer months, guests are ordered to put wine into the lotus leaf bundle, and then fish are wrapped in other leaves. Once the boat returns to the air and the fragrant fish are cooked, they will each offer wine and squid as a confession. Its name is derived from Su Dongpo's poem "Four Poems of Five People Boating in the South of the City" (written in Huzhou in 179): "When the blue tube is bent like a trunk, the white wine is slightly bitter."

followed by "Litang Soup" (namely Dongpo Soup), which is seen in "Shan Jia Qing Gong, Volume I": "When you stop at Litang Academy, you will get a vegetable juice every time you finish eating it. It is lovely to clear the anode and get it after a meal, but it is not easy to get here. Inquirers only use vegetables and radish, cut them carefully, and cook them in river water, which is rotten. At first, there is no other way. After reading Dongpo's poems, I only used mangjing and radish. " Its name comes from Su Dongpo's poem "Dishaozhou Boiled Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stems": "Who knows that Nanyue is old, it is interpreted as Dongpo Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stems."

in the end, it is "Yuanxiu cuisine" (namely lentil seedlings), which can be found in "Shan Jia Qing Gong I": "One day, Yongjia Zheng Wen went home from Shu, crossed the plum blossom, knocked at it for the first time, and answered: cowpea, that is, cowpea, which is called nest cuisine by Shu people. Seedling leaves can be taken when they are tender, and they are considered as ru. Choose to wash, stir-fry with real sesame oil, and cook it with sauce and salt. If the seedlings are old in spring, they can't eat. " Its name comes from Su Dongpo's poem "Yuan Xiu Cai" (when Huangzhou was demoted as the assistant of the group training, he saw his fellow villager Chao Yuanxiu): "The pods are round and small, and the buds are thin and rich."

It can be seen that Lin Hong and Su Dongpo are worthy of being gourmets in the Song Dynasty. One is good at collecting and compiling, and the other is good at tasting and cultivating. As the saying goes, "snow foam and milk flowers float in the afternoon, and Artemisia scoparia shoots try spring dishes." The taste of the world is pure joy. "

Finally, as usual, I will attach another poem about the delicious food of cold scouring of Sophora japonica leaves, Song Su Shi's "Eating Cold Scouring of Sophora japonica leaves with white wine bass over Zhan Shijun on February 19th": loquat has cooked golden beads, and mulberry leaves have tasted jade maggots for the first time. I'll borrow ten hanging lotus flowers for the time being, and I'll pour five books on an empty stomach. Green floating egg bowl Sophora japonica bud cake, red-dot ice-plate squid. Drunk, full and sleepy, I really work, and I have a taste in this life.