[Editorial: Song people can also play tricks when eating rice, and the color and flavor are the basic skills of Chinese cuisine] Su Shi of the Northern Song Dynasty", "Qiuchi Notes • Panyou Rice Bone Dong Soup": "Jiangnan people are good at making panyou rice."

[Editorial: Song people can also play tricks when eating rice, and the color and flavor are the basic skills of Chinese cuisine] Su Shi of the Northern Song Dynasty", "Qiuchi Notes • Panyou Rice Bone Dong Soup": "Jiangnan people are good at making panyou rice, and there are all kinds of rice, and there are all kinds of steamed rice, preserved, sturgeon, and burning, buried in the rice." The proverb says 'dig the cellar'. This is simply the "digging blind box" of the food industry.

#Panyou Rice# #Blind Box# #Chinese Food#

#Lotus House Fish Bag# #Carved Rice#

As a result, the Song people, who had a big brain, could not tolerate monotonous and boring rice, and developed "peach rice", "chrysanthemum golden rice", "Yujing rice", "fried fish rice", "red lotus rice", "carved rice", "Qingjing rice" and so on.

@Song Xinshe

The Song Dynasty Lin Hong described in the "Mountain Family Qing Offering" that Yujing rice is an autumn-flavored added rice, cooked with lotus nuggets, lotus seeds and rice, taking the poetic meaning of "Taihua Fengtou Yujing Lotus, blossoming ten zhang lotus like a boat".

(Text/Editor Lele)