The Song Dynasty was the era when the citizen class formally emerged in Chinese society. A large number of craftsmen, businessmen, and small owners formed the middle class of the Song Dynasty.

The Song Dynasty broke the strict division between political areas and civilian areas in cities in the Tang Dynasty, and expanded civilian industrial and commercial operations to every corner of the city. Bianliang, the capital of the Northern Song Dynasty, and Lin'an, the capital of the Southern Song Dynasty, were both large cities with a population of more than one million.

There were six cities with a population of more than 200,000 in the Song Dynasty, and the number of cities with more than 100,000 households increased from a dozen in the Tang Dynasty to 46.

"There are many people with assets of one million yuan or more in the capital, and even more than one hundred thousand yuan."

Due to the development of the citizen class, all aspects of secular culture in the Song Dynasty developed rapidly. When the small citizens became wealthy, they naturally pursued high-quality life. Here we will only talk about the food of the Song Dynasty. As long as you open the "Tokyo Dream" written by Meng Yuanlao of the Song Dynasty

"Hua Lu", take a look at the chapters such as "Zhouqiao Night Market" and "Food and Drink" and you will be dazzled by the menu of various special snacks and delicacies in front of you. You will not feel your mouth watering. You will be amazed and admired that there were so many delicacies in the Song Dynasty.

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Now let me talk about a few delicacies that I know were invented and made in the Song Dynasty... Ham Ham was invented in the Song Dynasty. The first word ham appeared in the Northern Song Dynasty. Su Dongpo clearly recorded ham in his "Guwu Tan: Food"

The method is as follows: "Cook the ham with two pig pancreas and remove all the oil. Hide the ham in the valley and it will remain oil-free for decades, leaving only grain chaff." In addition, it is said that Zongze, a famous anti-Jin general in the Northern Song Dynasty, returned to his hometown and returned to Beijing.

At that time, he brought back some pieces of bacon from his hometown Yiwu, Zhejiang, and gave it to Zhao Gou, Emperor Gaozong of the Song Dynasty, to taste. When Zhao Gou cut it open and saw that the flesh was bright red, it tasted delicious, and he was so happy that he named it "ham".

The production of ham requires multiple technological processes. Ham is rich in minerals and protein. It is not only mouth-wateringly delicious but also a tonic for strengthening the body.

So far, Jinhua ham from Zhejiang, China is not only sold well domestically, but also exported to Europe and the United States.

It still exudes its unique and huge alluring charm for thousands of years... Hot pot The real recorded hot pot in Chinese history appeared in the Song Dynasty.

Lin Hong of the Song Dynasty recorded in "Shan Jia Qing Gong", "The master said: In the mountains, only thin batches are used, wine sauce and pepper seasonings. Set a wind stove on the table, add half a spoon of water, and wait for a cup of soup to sound.

Divide it with chopsticks, put it into the soup and cook it, and then serve it with juice as you like. "It can be seen that this way of eating is no longer stewing and boiling but "rinsing".

Lin Hong also based on the beautiful scenery at that time of "Surge of clear river and snow, wind blowing and evening glow".

This way of eating is given a romantic name called "Boxia Gong".

Later, the way of eating "Boxia Gong" spread, and people rushed to imitate it.

Soon people have used this method to prepare all kinds of meat and vegetables.

The hot pot of the Song Dynasty is exactly the same as the modern hot pot in terms of shape and structure, which makes people admire and admire...Dongpo Rousu Dongpo can be described as a master of gourmet food. He has many poems and articles about food, and is now named after "Dongpo"

The famous dishes include: Dongpo elbow, Dongpo fish, Dongpo tofu, Dongpo cake, Dongpo soup, Dongpo crisp, Dongpo jade paste, Dongpo sprouts, Dongpo bean curd and so on.

The most famous one is Dongpo Pork, which was created by Su Dongpo in Huangzhou. After he was demoted to Huangzhou, he lived in poverty. Seeing that local pork was cheap and few people bought it, he cooked the pork himself and created

The famous "Dongpo Meat" comes out.

There is a poem "Ode to Pork" as evidence: "Wash the pan well, use less water, and you can't afford the stuffing with firewood and smoke. Don't rush it until it's cooked. When the fire is enough, it will be beautiful. The good pork in Huangzhou is as cheap as dirt.

The rich don't want to eat it, the poor don't know how to cook it. Get up in the morning and have two bowls. Don't worry about it. ""Dongpo Pork" is delicious and delicious, and it is fat but not greasy."

People rushed to imitate this practice, and the reputation of "Dongpo Pork" naturally spread, and some people opened stores named after "Dongpo Pork".

It is still a famous dish in many areas of China.

In addition, it is said that Dongpo Pork was invented when Su Dongpo was renovating the West Lake in Hangzhou.

"Slow fire and less water" is the main idea of ??making Dongpo Pork. Another song of his, "Cooking after the Rain": "Who can control the heat? The small stove should take care of itself." explains the key to heat.

Slow cooking makes the soup thick, thick and meaty, yet delicious and fragrant, tempting your appetite.

Research has found that after slow-cooking pork for 1 to 2 hours, saturated fatty acids are reduced by 30% to 50%, while unsaturated fatty acids that are beneficial to the human body are doubled. It can be seen that "Dongpo Pork" is not only less fatty and less fatty, but also less fatty.

People, and beneficial to people.

It is really a delicious food that is suitable for health preservation... Bean sprouts have been eaten as vegetables since the Song Dynasty. Lin Hong of the Song Dynasty wrote in "Shan Jia Qing Gong": "Soak the black beans in water, expose them to the buds, put the chaff in a pot, and spread them with sand.

Press the beans with a board. When they are long, place them in a bucket and dry them in the sun at dawn... After three sunrises, wash them and blanch them with oil, salt, bitter wine, and spices. They can be eaten, especially rolled into sesame cakes.

It is light yellow in color and is famous for its goose yellow bean sprouts.” Not only the preparation method but also the eating method of bean sprouts are clearly recorded here. “Rolling with sesame pancakes” is the originator of Beijing’s pizza method of rolling bean sprouts.

Su Song of the Song Dynasty's "Illustrations and Materia Medica": "Mung beans and white sprouts are the best vegetables." Meng Yuanlao's "Tokyo Menghua Lu" also mentioned bean sprouts many times, such as: "Mung beans, adzuki beans, and wheat are used in

In the porcelain, soak it in water and sprout a few inches, and tie it with a red basket of colorful threads, which is called "seeding". Fang Yue, a poet of the Southern Song Dynasty, also wrote a poem called "Bean Sprouts" about the sprouting of bean sprouts.

The process is described in detail.