"The Little Chef Lady of Guangyang Wangfu" food video is a short video series launched by the Dabaotai Western Han Tomb Museum, which is based on historical documents and archaeological excavation results, deeply excavates the connotation characteristics of Han Dynasty food culture, takes the fictional "Guangyang Wangfu" as the scene, and presents the story about Han Dynasty food culture to the public in a concise, straightforward, lively and playful form of expression, so that everyone can learn Han Dynasty food culture from the story.
It is worth mentioning that the video from the script, props, shooting, actors, dubbing, editing, publicity are all completed by the museum staff independently. At present, this series of videos has been released on the museum's official WeChat public account, Xinhuanet client and other platforms. Among them, the short video of the first phase of "Hot Meat" alone has been viewed more than 2 million times, and has obtained good publicity effects.
Beijing Wenbo recommends the "Little Chef Lady of Guangyang Royal Palace" short food short video for you, let us follow the video and "archaeology" millennium food journey together!
Last time, the little chef lady of the Guangyang Palace made tofu with a mushroom, and today I will use the soup to make some salt sauce to season it! Do you know how to make salt soy sauce?
In the Han Dynasty, 菽 was the general name for all beans, black beans, soybeans, red beans, mung beans... The beans that can be called by name are all called shu. According to the "Explanation of Words", the soy sauce is fermented from soybeans.
The origin of tempeh, scholars generally believe that in the Qin and Han Dynasties, the Western Han Dynasty "Urgent Article" has the sentence "turnip salt sauce". The Taiping Imperial Records quote the Book of the Later Han Dynasty: "The sheep continue to nanyang taishou, and the salt sauce is a pot." "The original intention was to say that Yang Ji was very frugal as Nanyang Taishou, and the daily seasonings had to be put into a container, but who would have thought that the two spices of salt and soy sauce in the two Han Dynasties were indeed to be put in a jar. Shandong, Shaanxi and other regions have unearthed many seasoning jars with the four characters of "Qi Yan Lu Xie".
In the Han Dynasty, the four words "Qiyan Lufeng" were synonymous with high-quality seasonings, referring to the salt and tempeh produced in Shandong. At present, the tempeh in Shandong is still fermented with large black beans with various spices plus sesame oil, liquor and other raw materials.
The short video brought to you today is "Salt Sauce", let's understand the practice of Salt Sauce in the Han Dynasty!
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Source: Beijing Dabaotai Western Han Tomb Museum