Hungry crying! From Mr. to "Fresh", it turns out that literature is the most delicious

Modern Express News (reporter Li Ming) Recently, the food documentary "Fresh History" was broadcast on the CCTV-9 record channel, focusing on the stories between Lu Xun, Su Shi, Cao Xueqin, and Bai Juyi, four literary masters, and food. Based on historical materials and works, the film shows the wonderful interaction between characters and food, which can make the audience in front of the screen "cry". The funny things that gentlemen insist on food bring about are even more amusing.

【Lu Xun】

Unforgettable taste of hometown, after watching the dentist buy sweets to reward yourself

When lu xun is mentioned, the easiest thing to think of is his poem "Self-Deprecation". "Horizontal eyebrows cold to a thousand fingers, bowing down to the cow", expressing his arrogance as a fighter. But he is also a full-fledged foodie who is willing to make a difference in food.

△ Fish round

△ Drunken shrimp

In the documentary "Fresh History", it is introduced that in Lu Xun's large number of creations based on his hometown life and the background of his hometown, drunken shrimp is mentioned 7 times, and various texts about fish are as many as 248. Dried fish, rotten fish, smoked fish, fish balls... Mr. Lu Xun's hometown, Shaoxing, Zhejiang Province, is presented in turn in the film, stimulating people's appetite. In addition, Zhejiang special foods such as fennel beans, dried vegetables, and sauced duck are all the unforgettable taste of Lu Xun's hometown.

△ Sweets

Lu Xun is also a sweets-loving person. According to records, Mr. Lu Xun has eaten a wide variety of snacks and snacks, including sugar bait, lemon sugar, cannabis, grapefruit candy, ding-dong candy, raisins, yokan, cakes, etc. Just by listening to the name, Mr. Lu Xun's mouth is not idle. Because of his sweet taste, he stole persimmon cream "sugar cube" with mouth sores at night, and explained that there were not many mouth sores, so it was better to eat them fresh.

Eating too much sweets is not good for teeth, so Lu Xun also had to see a dentist. According to statistics, from 1912 to 1935, Lu Xun saw and treated teeth 75 times in these 23 years, but after seeing a dentist, he would quietly buy sweets to reward himself. "Cake Bait One Dollar", "Cookie Three Boxes"... As a result, when Lu Xun was 49 years old, the last 5 teeth in his mouth were also pulled out due to disease.

【Su Shi】

All the way down to eat all the way, "Lotte Pie" left the East Slope series

Also nostalgic for the taste of hometown is the gourmand Su Shi. Among all of Su Shi's surviving works, there are 1212 works involving ingredients, food, and food, and more than 50 poems related to eating. Across the country, there are more than 60 dishes under the name "Dongpo". It can be said that Su Shi is a well-deserved "literary old man".

△ Dongpo meat

Su Shi, a native of Meishan, Sichuan, has not been able to return home since he left home at the age of 21 to participate in scientific expeditions. He was a complete "optimist" who was degraded and eaten all the way.

Yuan Xiuyun: Make Kong Beihai see, when Fuyun my family dish yeah? Because it is called the yuan repair dish. "When Su Shi was demoted to Huangzhou, his fellow villager Friend Chao Yuanxiu brought him wild vegetables from his hometown." The pods are round and small, and the locust buds are thin and plump. This wild vegetable, also named "Yuan Xiu Cuisine" because of Su Shi, is still a dish on the table of the Meishan people to this day.

In addition to nostalgia for the taste of his hometown, Su Shi also invented many new dishes according to local conditions. "Clean the bell, less water, firewood smoke flames. When he is self-familiar, he is not urged to urge him, and when the fire is full, he is self-beautiful. This is the method of stewing pork on a fire recorded in the "Ode to Pork", which is the origin of the famous dish , Dongpo meat. Plus the East Slope Elbow, the East Slope Fish... The Dongpo series has survived to this day.

△ Roast lamb tenderloin

At the age of 60, Su Shi was relegated to Huizhou, Lingnan, and had no money but to buy scraps, sheep backbones, to eat, and invented roast lamb loin. At the age of 62, Su Shi came to the last stop of his life's degraded experience- Danzhou, Hainan, and not only boldly tried the strange-looking oysters, but also fell in love with the jade grits soup made by his son.

【Cao Xueqin】

Love duck tongue! Take you to punch in the "Red Chamber" famous food scene

"Why are nanjing people duck-eating ashes players?" On May 7, the documentary "Fresh History" showed that Nanjing people prefer ducks, and successfully appeared on the Weibo hot search list. Brine duck, roast duck, brine duck, duck blood vermicelli, male and female duck soup, eight treasure gourd duck ... The custom of raising and eating ducks in nanjing was formed in the Qing Dynasty. Nowadays, "chopping a duck" is a way of life for Nanjing people.

Wine brewed steamed duck, duck meat porridge, goose paw duck letter, from the main dish to the staple food, and then to the wine snack, The Jinling person Cao Xueqin naturally has a say in this issue. In her work "Dream of the Red Chamber", Cao Xueqin borrowed Baoyu's mouth to express her love for duck goods, "Baoyu praised the good goose paw duck letter of Zhen's sister-in-law in that mansion the day before yesterday." Aunt Xue listened, and Busy also took some of her own bad to taste with him..."

△ Qingwen bag

In addition to ducks, there are many famous food scenes in "Dream of the Red Chamber", with a total of 186 kinds of food described in 120 times. "Red Chamber dishes" such as Lao Mussel Huaizhu and Qingwen Bun (Tofu Skin Bun) are exquisite and authentic by Huaiyang cuisine chefs.

Of course, Cao Xueqin's feelings for eating are not only reflected in "Dream of the Red Chamber". He also has a book called "Extracts from The Cream of SiYuan", which specializes in cooking techniques, including the practice of various foods from pickles and fish meat to caramel sugar cakes. The Modern Express reporter learned that in the documentary "Fresh History", it will also show Cao Xueqin's unforgettable food memories after moving back to Beijing with her family.

In addition, Bai Juyi, the great realist poet of the Tang Dynasty, will also share his own food list. When he was 54 years old, he invited himself to Suzhou, what local food did he taste? What exactly is the "lettuce" mentioned in his poem "Even Chant"? All will be revealed in the documentary.

(Edited by Zhang Yu)