The TV series "Know It or Not" is a costume romance drama, although the original author has always emphasized that it is an overhead novel, but after the filming of this drama, everyone still sees the shadow of the Song Dynasty.
In the second episode, the young Gu Tingye came to the Sheng family and met Changsheng's son Changbai, because he saw a picture and wanted to find Changbai to borrow, Changbai refused, saying that the sons and daughters of Tokyo City were as stupid as you, and recovering Yanyun Sixteen Prefectures could only be a fool's dream. All kinds of interpretations show that the TV series puts the historical background in the Great Song Dynasty.
The historical Song Dynasty, because of its lack of force, was often bullied by foreign forces, which always made people feel that this dynasty was very weak. In fact, the Great Song, in addition to some weak military strength, its economic strength is still not to be underestimated, and the small partners who have seen the "Qingming River Map" will definitely be attracted by the prosperity of the ten miles, willing to return to the picture, be a peddler pawn, and feel the prosperity of the Great Song.
The Commerce of the Great Song Dynasty was prosperous, with many restaurants and natural delicacies overflowing the city. After Sheng Minglan's big wedding, her newlywed husband Gu Tingye went to Fan Lou to pack duck claws, lamb steamed buns, steamed crabs and so on.
This Fan Lou in "Know It or Not" in the appearance rate is still very high, aside from this TV series, this Fan Lou is not somewhat familiar, yes, "Water Margin" in Lin Chong and Lu Qian are here to eat wine, the purpose is to open Lin Chong, to Gao Ya Nei to create opportunities to flirt with Lin Niangzi.
After Song Jiang took Chai Jin, Yan Qing and others to Tokyo to find Master Li, he also went up to Fan Lou to eat wine.
Why is this building so attractive to everyone? What's so special about it?
<h1 class="pgc-h-arrow-right" > song dynasty restaurants</h1>
In the Song Dynasty, due to the development of commerce, its restaurants were also lined up, and Fan Lou was one of the thousand restaurants. Alum Building was originally named Bai Alum Building, which was later renamed Fengle Building, and was said to be Fan Lou.
According to legend, Fan Lou was the head of the seventy-two restaurants in Tokyo in the Northern Song Dynasty, where Emperor Huizong of Song and Li Shishi, a famous prostitute in Kyoto, often met.
In the Song Dynasty dialect "Zhao Bosheng Tea Shop Meets Renzong", it was once quoted in a poem "Partridge Heaven" to say: "The restaurant in the city is high into the sky, and the cooking dragon boils the phoenix flavor and is fresh." Gongsun got off his horse and smelled drunk, and he did not hesitate to spend ten thousand dollars to drink. Recruit distinguished guests, attract high sages, and sing and line the orchestra upstairs. All kinds of beautiful things are precious and shy, and the four sides of the railing are painted with eaves. ”
It can be seen that the influence of this Fan Lou in the Song Dynasty, in "Know it or not", Xiao Gongye also mentioned Fan Lou.
In the twentieth episode of "Know It or Not", in order to marry Minglan, the little grandfather Qi Heng thought of a new trick and went to Fan Lou to ask the chef to make a table. It can be seen that at that time, it was also common for large households to invite Chef Fan Lou to their homes to make a table, and it was an extremely face-saving thing at that time.
The little grandfather wants to let his mother eat a "fresh", what is this freshness? It is a freshly eaten stir-fry, after Master Fan Lou made a dish, the county lord Lady Hidpa tasted a mouthful, praising its really tender.
In fact, this way of frying first appeared in the Wei and Jin Dynasties.
The agronomist Jia Sixun once described the "fried chicken method" in detail in the "Qi Min Zhi Shu": "Break, in the copper bell, stir the yellow and white mixed." Finely chopped shallots white, salted rice, soy sauce, sesame oil fried, very fragrant. ”
Fan Lou's stir-fry can win everyone's appreciation, which shows fan lou's influence in the Northern Song Dynasty.
The Tokyo Dream Record once described Fan Lou as "three stories high, five floors facing each other, flying bridge railing sills, light and dark communication, beaded curtain embroidery, lamps dangling.".
Unfortunately, later, the head of the Northern Song Dynasty restaurant was still destroyed by the war, but history was in the depths of memory, once again allowing Fan Lou to provoke the memory on the tip of his tongue.
Fan Lou has been mentioned many times in "Know It or Not", when the little grandfather took the exam, he also chartered a room in Fan Lou to prepare for the exam, and even after the big wedding, he often went to visit Fan Lou with his newlywed wife, and Second Uncle Gu also went to Fan Lou to buy back duck claws, crabs and other delicious food for Minglan on the wedding night.
It can be seen how lively Fan Lou was at that time, and the stomach that could not be placed in the late night would always find sustenance in Fan Lou.
<h1 class="pgc-h-arrow-right" > the elegance of lettuce perch soup and is the yearning of the literati</h1>
Although Sheng Minglan is outstanding, it is difficult to take out his hand when writing, and every time he writes, he shakes his head.
Mr. Stern did not punish her less because of Minglan's "ugly book", but no matter how he practiced, Minglan's words could not be satisfactory.
Once, Minglan's writing was too ugly, Mr. was ready to punish her for copying, the clever Minglan decided to bribe Mr. with good food in order to alleviate the pressure of copying, so he said to make a lettuce sea bass soup for Mr. Minglan, plus three fresh bamboo shoots fried quail, Mr. Minglan knew Minglan's craftsmanship, and endured the saliva and promised to suspend her for a few days.
It can be seen that in the face of food, the foodie can never resist that temptation, if you want to torture, then use food to pry open his mouth.
"When the autumn wind rises, the water of the Wu River is full of perch fat. Three thousand miles of home has not returned, hate is rare to look up to the sky and sorrow. "This is the Western Jin Dynasty. Zhang Han's "Si Wu Jiang Song". Zhang Han also said, "Seeing the autumn wind rising, Nai Si Wuzhong lettuce, lettuce soup, and sea bass, said: 'Life is too expensive to be ambitious, how can you be bound for thousands of miles to be famous!'" And so he returned.
The lettuce soup and sea bass stew mentioned here are all sighs caused by his longing for his hometown. Later, "the thought of the perch" became synonymous with missing the hometown.
Well, as a veteran foodie, when I miss my hometown, all I think of is food. In "Qipao Beauty Detective", as soon as the returnee Su Wenli returned to Shanghai, the food she missed was actually "onion oil cake", which shows how important the food occupies in homesickness.
Pi Rixiu wrote in "The Fisherman of the Cissai Mountain": "When the rain comes, the lettuce flows and the boat is slippery, and after the spring, the sea bass falls to fish for fat. "Thinking about the fat beauty of the sea bass in the land of fish and rice, it is already salivating at this time.
Bai Juyi wrote in the "Even Yin": "There are still sea bass lettuce xingxing, coming to spring or planning to go to Jiangdong. Bai Juyi, who wrote the poem, did not resist the yearning for food, so he went to Suzhou to taste food.
Yuan Shu "Reward Friends Seal Words Old Narrative Nostalgia Twelve Rhymes": "Lettuce silver silk is tender, sea bass snow flakes are fat." "The poet, who by chance tasted the delicacy of sea bass, did not hold back, and decided to compose a poem that recorded that delicacy between the lines.
The Tang people loved sea bass so much, and the Song people naturally did not want to be left behind. Yang Wanli's "Perch" has its poem: "Two years and three times through the weeping rainbow, every time the weeping rainbow is in the snow." To pay off old debts with sea bass, Zhang Han should not be alone. Buy a tail that is too little, there is still a cup of soup to comfort the poor. Only the silk is nowhere to be found, looking up to the sky and laughing at the heavens. "The weeping rainbow is the "weeping rainbow bridge" of Songjiang. Every time the poet went to Songjiang, it was the middle of winter, and it was a pity that he was not allowed to taste the four-gill sea bass.
Fan Zhongyan also wrote "The Fisherman on the River" "People on the river, but love the beauty of sea bass." Jun looked at a leaf boat, haunted by the storm. Leaving aside Fan Zhong's thoughts of worrying about the country and the people, we can also imagine people's yearning and love for sea bass.
What is the lettuce that Minglan mentions? This is an aquatic vegetable that grows in Jiangsu and Zhejiang, especially in Xiaoshan Xianghu.
Although Zhang Han of the Western Jin Dynasty mentioned that when the autumn wind rose, he missed the lettuce of his hometown, but the season of lettuce was not after the autumn wind, but between spring and summer. In March and April, when the stem is grown first, when the leaves are not grown, it can be used as the "first fat soup". After five or six months, the leaves are long and the taste is sweet and soft. After the frost has fallen, the lettuce becomes bitter and gives birth to fine insects, which cannot be eaten.
However, since Zhang Han's autumn wind first thought about his hometown lettuce, many literati began to think about lettuce perch. Thus to taste it, but also to write it into poetry, both interested in the wind object itself, but also through its story, to pin their own feelings. He Zhizhang, Bai Juyi, Du Fu, Su Shi, Mei Yaochen, Xin Zhiyi, Yang Wanli... Then to the Qianlong Emperor who loved Jiangnan, he wrote poems about eating lettuce in Jiangnan. It is also because of them that "lettuce" has maintained fresh vitality after thousands of years.
The gentleman in "Knowing or Not" is a literati, and the literati eat lettuce and sea bass soup, not only because of the deliciousness, but also because of a sense of elegance, so it is reasonable for Mr. To be lenient with Minglan.
<h1 class= "pgc-h-arrow-right" > heart-to-heart lamb steamed bun</h1>
When Second Uncle Gu and Sheng Minglan were newly married, they went up to Fan Lou to bring her back a lot of food.
Xiao Gongye knew that Sheng Minglan loved to eat, and once secretly brought her frozen diamond horn and mille-feuille cake.
And how could Uncle Gu, such a spoiled wife demon, not know what "foodie" Sheng Minglan wanted in his heart, and this life only wished to be safe and smooth, accompanied by good food.
Even the little peach around Minglan is the top stream of the foodie world, and the little grandfather does not know how to deal with the frozen diamond horn, and the small peach breaks the diamond horn three times five divided by two.
When Minglan was married, he embroidered the Mandarin duck to play in the water, and the little peach of the Yahuan sighed and embroidered vividly, Minglan said that the newly married person must embroider auspicious pictures, and he also had to embroider steamed anchovies and rose shortbreads.
When the newly married, Second Uncle Gu went to the Top of fan lou to bring back the "supper night" lamb steamed bun, presumably the little friends will not be strangers.
During the Northern Song Dynasty, the great poet Su Dongpo wrote a poem that read, "Long's food has bear wax, and Qin cooks only sheep soup". In that distant era, yokan has been used as a delicacy to warm people's stomachs.
In a novel with a warm fragrance of nephrite jade, perhaps everyone cannot feel the status of lamb steamed buns in the Eight Hundred Mile Qin River.
However, if you read Jia Pingwa's novel "Qin Cavity", you know the influence of a bowl of lamb steamed buns on ancient Shaanxi. As a representative of the restaurant in the Northern Song Dynasty, Fan Lou must also bring together the flavors of food from all over the world.
Perhaps in the capital city, lamb steamed buns were not the mainstream food, because it also gathered the cuisines of various places at that time.
A bowl of lamb soup in winter, no one can refuse, especially a foodie like Sheng Minglan.
The lamb soup coupled with the bun broken into small pieces, that kind of instant warmth and happiness, only those who have eaten can understand.
<h1 class= "pgc-h-arrow-right" > the temptation of Song Dynasty pastries</h1>
In "Know It or Not", in addition to the hard dishes of sea bass, anchovies, and elbows, those exquisite pastries can not make people not salivate.
The Song Dynasty was the peak of China's ancient culture, and the Fenjing during the Song Dynasty brought together the essence of the world's cuisine, "the peculiar smell of huihuan district, all in the kitchen", a new milestone.
Life magazine in New York, the United States, has selected 100 major events that have affected human life most profoundly in the past 1,000 years, and the restaurants and snacks of the Song Dynasty have been selected.
So if you are a foodie, it is not a beautiful thing to be able to cross to the Song Dynasty, of course, you have to pick the right time, don't pick the time when the war is raging.
If you avoid the iron horse of the Golden Man, foodies can still enjoy the pleasure of wandering through the food in a peaceful life.
During the Northern Song Dynasty, Kaifeng produced a wide variety of delicious pastries. For example, "Tokyo Three Cakes" (Taishi Cake, Champion Cake, Jingdong Cake), "Tokyo Three Cakes" (Hibiscus Cake, Jinshi Cake, Chongyang Cake), "Tokyo Three Cakes" (Osmanthus Large Roll Puff pastry, Egg Yolk Cake, Three Fresh Lotus Cake). The "Kaifeng Sugar, Tobacco and Liquor Chronicle" records that there are still more than 20 kinds of pastries in kaifeng today, but the names are different. Sanxian Lotus Cake is a famous traditional pastry in Kaifeng, with white noodles as the main ingredient, and the filling in the dim sum is made of three different fillings, known as "fairy fruit".
In the play, the mille-feuille cake given to Minglan by the little grandfather has many kinds of methods, many flavors, and it is also very popular, because its selling appearance is attractive and the taste is unique, so it has been sold until now.
Now the mille-feuille cake has been baptized by the years, there are many different types, such as red date mille-feuille cake, pumpkin mille-feuille cake, and even mille-feuille cakes that are divided according to the taste of each place, such as durian mille-feuille cake, coconut milk mille-feuille cake and so on.
Not to mention the rose cake, which is a traditional name of old Beijing with sugar filling and puff pastry. The method is to use the fresh roses of Miaofeng Mountain, pick the petals, remove the stems and wash them with water, through pickling, mixed with the fried honey, make a rose filling, and then use the dough synthesized by rich and strong powder, and the fermented dough, folded in layers to make the skin, wrap the filling, press flat, form a round cake shape, and print the four words "rose cake" and flower pattern. After baking in the oven, the rose cake is made.
Flower rose cake has a long history, is one of the imperial court meals during the Qing Dynasty, in the "Know it or not" appears in the indeed unverified, since the author has stated that it is an overhead novel, then let's not delve into it for the time being.
But the pastries of the Northern Song Dynasty are indeed a wide variety, countless, and those delicious dim sums, after the baptism of the years, make people today still yearn for it.
The history transmitted by food always gives people the most real feeling through the tip of the tongue, it needs no words, only through the transmission of taste buds, you can ferment the japanese fragrance of the years into the deepest feeling, the purest acacia. The picture comes from the network, if there is infringement, it will be deleted, and the spring wind will explain. Tips, there are many delicacies, don't look when hungry! [Teeth]