Dr. Zhong Zhenzhen was born in 1950 in Nanjing. He is currently a professor at Nanjing Normal University and a doctoral supervisor. Director of the Institute of Ancient Literature Collation. He is also the guidance professor of the "Foreign Scholars Chinese Culture Research Scholarship" of the National Scholarship Council, the president of the Chinese Rhyme Literature Association, the vice president of the Global Chinese Poetry Association, the consultant of the Chinese Poetry Society, the general consultant of the "Poetry Conference" of CCTV, the consultant of the poetry platform of "Listening to the Rain in the Small Building", and the Distinguished Professor of the Wenjin Pulpit of the National Library. He has been invited to lecture at more than 30 famous overseas universities such as Yale and Stanford in the United States.
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About the commentary of Song Fancheng's poem "Floating Wax"
Late Spring Pastoral Miscellaneous (Twelve Songs of Ten)
[Song] Fan Chengda
The valley rain is like dust, and the boiled bottle of floating wax is trying new.
Peonies are ripe with sepals and cherries, and no flowers are allowed to fall into the spring.
After the "Q&A" was published the day before yesterday, I still did not dare to be confident in my speculation on the "floating wax" problem, so I transferred it to my early doctoral student, Fan Chengda and his research expert, Professor Liu Wei, who is currently the editor of the "Jianghai Academic Journal", to hear her opinion. Professor Liu Wei sent me the paper "Examination of the Fact and Semantic Evolution of "Qingmei Boiled Wine" by Professor Cheng Jie, a famous contemporary scholar she compiled and distributed, (published in the journal No. 2, 2016).
Professor Cheng said in the text: "The early Tang Dynasty Sun Simiao's "Qianjin Baojiao" mentions 'boiling wine wax', the so-called boiling wine wax is the wax oil that is added when the wine is brewed into a steamed sealing urn, and finally dissolves and condenses at the seal. The endnote also says: "See the Northern Song Dynasty Zhu Qiu's "Beishan Wine Classic" articles such as 'wine vessel', 'boiling wine', 'fire forced wine', etc., there are waxing and waxing content. Ming Liu Ji's "Pluripotent Contempt" Volume 1 'Boiling Wine Method': "Put a small piece of yellow wax in the wine, the square mud rises, the wine is cold and waxed, and the taste is heavy and clear." His testimony is correct, and my speculation cannot help but "take it for granted", and I have written this article to apologize to the reader and avoid falsehoods.
Inspired by Professor Cheng's discussion, I think we can also do some extended reading and thinking on the problem of "floating wax".
(1) About "boiling wine wax"
Tang Sun Simiao's "Thousand Golden Treasures" Volume III ,Tongue, Ear, Mind, Mind, and Other Defecations says: "Caries and insect pain... Another fang: the method of the family, to boil a little wine wax, let it be in the worm Confucius, burn it with fire, so that the wax melts in the hole and heals immediately. ”
Song Anon.'s "General Micro-theory of Pediatric Health" volume 10 "Spitting Fang" said: "Destiny Dan, cure all vomiting and rebellion." Ba Lu (ten, de-oiled), cloves (one or two, fried black), right for fine mince to, boiling wine wax on the agent swirl round such as lettuce beans large, each serving three or five pills. ”
"Boiling wine wax" can be combined with medicine, and it is naturally a harmless and relatively high-quality wax that is harmless to the human body.
(2) Why should we put wax when cooking wine, etc.?
Song Zhu Yizhong's "Boiling Wine" under the "Beishan Wine Classic" said: "Whoever boils wine, each bucket is filled with two coins of wax, five pieces of bamboo leaves, and nine grains of the official Tiannanxing, which are melted into wine, sealed according to the law, placed in the koshiki, and then angry." The wine on the waiting basket is fragrant, the wine overflows and flows backwards, so he removes the lid, takes a bottle to open it, and the wine is cooked when it is rolled. Then stop the fire. For a long time, the party is removed, placed in the lime, and must not be shifted frequently. ”
Another "Fire Forced Wine" said: "After taking sake for three or five days, according to the amount of wine, take a sip of the urn, first brush and wash it, and dry it with fire... Put the wine into the urn and add half a pound of yellow wax. ”
Press, "yellow wax", that is, beeswax. Why do I need to put wax in brewing boiled wine, etc.? Wax is neither tasteless nor nutritious, not food, inedible, and additives. So, what does it do? The most plausible explanation I can think of is that the wax has a lighter specific gravity, a lower melting point, and when the wine reaches a certain temperature, it melts. When the wine has cooled, it condenses evenly on the surface of the wine into a seal of a certain thickness. Its role should be to prevent harmful microorganisms from entering the wine, so that the wine spoils and deteriorates.
(3) Why does "floating wax" wine appear so frequently in ancient texts and poems?
Sun Simiao, the early Tang Dynasty is still alive. Since the term "boiling wine wax" already exists in his "Thousand Golden Treasures", it can be seen that at least before the early Tang Dynasty, wax was already used when brewing boiling wine. But why is there no record of "floating wax" wine or similar in the literature of the Tang Dynasty and the Northern Song Dynasty?
Why was there no "floating wax" wine until the Southern Song Dynasty, and it only appeared in the three poems of Fan Chengda and Lu You, two writers? Fan Cheng's poem is as above, and Lu You's second poem is quoted again: "Early Summer" said: "It has passed the day of raccoon flowers, and the feast has been opened." Shop sell floating wax wine, step by step carrying rice boats. The four songs of "Twilight Spring" are four days: "It has passed the beginning of the twilight spring, and the color ship is more than ten miles away." Floating wax likes to taste the new store wine, and the dust idles the bad yuan book. ”
If even the Yuan, Ming, and Qing dynasties are counted, then there is only one example seen in the Yuan Dynasty, and there is a song from the miscellaneous drama "The Wind FlowIng Wang Huan Hundred Flowers Pavilion" in the "Putian Music": "Golden Cup Floating Wax Ant Spring, Red Charcoal Hot Fat Lamb." ”
In the Ming Dynasty, only three cases were seen, all in the early Ming Dynasty. Zheng Zhen's "Mr. Shou Wu Professor" poem two of the two: "Zhen Ku Xiao Bao Hou Mackerel ripe, Bao Urn Spring Floating Wax Ant Xin." Yang Rong's poem "Filial Piety Hall for Lü Shangshu Title" says: "Gong Used to be next to his mother at home, and the twilight of the dynasty was in the high hall." Qing Qing Ant floating wax, colorful clothes even flying geese. Pan Wenkui's "Jukuitang" poem: "Spring cup floating wax ant, silver perch." ”
The Qing Dynasty did not dare to say that there were no use cases, but I spent two days searching for them, and I could not find a single case.
Why?
I suspect that this may be because waxing is not the most important and crucial in the process of brewing and boiling wine, so it is easy to ignore it in general literature and literature, except for literature dedicated to the process of brewing. And farmhouse winemaking, no more than the rich official brewing and commercial brewing in the city, may not necessarily have to be waxed in a long historical period - after all, it is to increase the cost of winemaking. Only when the commodity economy and the rural economy prosper to a certain extent, and the material living standards of the peasants have been raised to a certain extent, will it be possible to strive for excellence in winemaking. In the later years of Fan Chengda and Lu You, it was the most prosperous period of the Southern Song Dynasty economy; they lived in the areas of present-day Jiangsu and Zhejiang, where the rural economy was most developed at that time; and the area was warmer and humid, suitable for the propagation of many harmful winemakers, so the farmhouse wine there had begun to mix wax as an indispensable process. Only fresh craftsmanship will become a new feature of wine, bring a new name to wine, and thus be written into his poems by the most grounded poets. Is it possible to understand the phenomenon of "floating wax" wine in Fan Chengda and Lu You's poems?
Of course, with the widespread use of wax mixing process in farmhouse wine, village "floating wax" and shop "floating wax" are commonplace, and such wine is no longer rare. Why "floating wax" wine quickly disappeared in later literature and poetry can also be reasonably explained.
Editor's Note:
Welcome friends to continue to the public number behind the album, leave a message you want to ask Professor Zhong all the questions about poetry. The answers will be published in this issue.
Professor Zhong said, readers pay attention to reading is support, peach to repay Li, not to think of the newspaper, always think good also!
Author/Zhong Zhenzhen Editor/Feng Xiao
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