The days and hours of personnel are urged, and the winter solstice and the yang are born and spring comes again. The winter solstice is not only one of the twenty-four solar terms, but also a festival worth celebrating in ancient times, the Song Dynasty Meng Yuanlao's "Wulin Old Things":
"On the winter solstice in November, the Beijing division attaches the greatest importance to this festival, although the poorest, during the year, accumulate false loans, so that on this day it is easier to wear new clothes, prepare food, enjoy the ancestors, the officials put off the pass, celebrate the exchanges, just like the New Year's Festival."
In order to celebrate the winter solstice, the ancients had the custom of brewing winter wine before the winter solstice. Tang Geng's "Snow Meaning": "Green taste winter solstice wine, red embraces the night furnace", these two poems are written in the method of breaking words, when as "winter solstice taste green wine, late night embraces the red furnace", "green wine" is the newly brewed wine, Bai Juyi's "Ask Liu Nineteen" also mentioned "green ant new wine, red clay small stove".
Most of the wines drunk during the winter solstice are soft aromatic wines. When brewing, fragrant fruits, fragrant flowers and spices are added, su Shi has a poem "New Brewed Cinnamon Wine", which details the brewing method of "Cinnamon Wine":
Mash the incense sieve into the bottle pot, and the ang spring stream brings rain. Pack up the urn of the Hill Hidden Society and beckon Mingyue to Fangzhu. The wine has been sent to the protégé, and the vegetables are still nagging the landlord for grace. Rotten boiled sunflower soup poured guizhi, the wind is unfortunately in the barbarian village.
The cinnamon wine brewed by Su Shi is not osmanthus wine, but is made of spices such as mushroom cinnamon (oil cinnamon), wood cinnamon and ginger juice. Su Shi praised the cinnamon wine, and the preface to his "Ode to Cinnamon Wine" said that the cinnamon wine was "transcendent in fragrance, and non-human things are also".
Su Shi is good at drinking, he thinks that moderate drinking can be healthy, he often personally brews wine, regulates the mood, cures the disease, in addition to guijiu, Su Shi also brewed Zhenyi wine, honey wine and so on. There is a method for brewing honey wine in his "Dongpo Zhilin":
Give as honey wine, grid and real water chaos. Each meter is a bucket with two halves of steamed bread noodles and one or two halves of bread, as usual. Take the broth and then add one or two brews to the steamed cake noodles, taste it for three days, when the taste is extremely spicy and hard, then throw it with a bucket of rice, if it is sweet and soft, each throw is more into the bend and the cake is half two. For another three days, cast and cooked. All in the brewer discretion to increase the loss also, less water is better.
Su Shi's student Qin Guan once drank the honey wine brewed by Su Shi and praised it, "Honey is now brewing jade liquid, Jin Dan He is so strong." The ancients were very good at making all kinds of fragrant wines, and the Southern Song Dynasty Yang Wanli has a poem "Taste the Wine of the Dragon", which describes the smoking of the flowers of the lotus flowers to make fragrant wine:
In the middle of the month, the dew plucks the butterflies, and the silver cake flowers hang upside down. If you want to flower fragrant wine bones, Mo jiao yu li wet qiong muscle. A cup of nothing with me, a hundred punishments know the king will not give up. The edict gives a few deep powers, and the savages are repeatedly in the middle.
Zou Xuan's "New Book of Shouqin Pension" records a kind of di li wine, which is different from Yang Wanli's method of smoking with fragrant flowers, which is to grind the spices of "wood aroma" into fine powders, put them into the wine bottle, and then seal the bottle. When drinking, sprinkle the wine on the surface with petals, Zou Xuan said, "This wine is three excellent in color, aroma and taste, and it is advisable to serve the elderly Qingxing."
In the winter solstice drinking banquet, there are not only "fragrant wines", but also incense burning to help. Song Ren Kong Wuzhong's "Winter Solstice Night Drink": "Cui Wei row of silver candles, gold stove fluttering incense" Winter solstice night feast, the glorious feast of light and shadow on the golden stove incense, candlelight incense mist miscellaneous.
In ancient times, there was also a special "feast incense" for fun at the banquet, and Zhou Jiaxin's "Incense Parade" was also used:
Dragon brain one dollar, frankincense half dollar, lotus leaf half two, duckweed half two, dry lotus half two, wasson half two, water jacket half two, pine half two, right is fine powder, refining honey and even, pills such as marbles large, slow fire. From the master, a cigarette is drawn into the water cup with clean water, the feast rotates, and the cigarette is connected to the water cup, and its incense is finally broken.
The ancients burned incense to pay attention to the beauty of the season, Gong Huang's "Winter Solstice": "This year, the search for spring is early, and the plum blossoms bloom like snow overnight." "The plum blossom scent of incense is the best match for winter. Like fragrant wine, plum blossom incense is also formulated by various incense herbs, and Dong said that the "Non-Smoky Incense Law" is full of incense:
Plum blossoms are cold and astringent, so Yu is known as Xin Yi Si Qing, Fennel Si Shi Shi, Bai Tan Si Cold, Ling Ling Si Fierce Shooting, Sending It to Gansong, and Honey, Its Fragrance is Like Plum, and the Name is Plum Shadow.
Plum blossom fragrance is a combination of various herbs to imitate the fragrance of plum blossoms, and its taste is greater than that of the shape. The plum blossom fragrance is light and elegant, and is deeply loved by the Song people. Huang Tingjian said that the burning of plum blossoms gave him the feeling of "tender cold and clear dawn, walking between lonely mountains and hedges".
Plum blossom is the earliest flower of the year, is the signal that spring is coming, plum blossom cool and clean aroma, hidden a trace of vitality, the ancients also imitated the fragrance of plum blossoms, named "spring in the snow", "spring news", "spring in the snow", "spring in the snow", the Yuan Dynasty "Home Must Use Complete Collection" spring news song included:
Everyone is Jiang mei, half two cloves and one or two fennels, and more with half two of gansong ling, and one point of musk is a good medium. On the right is fine powder, refining honey and ordering in the middle, the box is served, and the buried half moon can be burned.
This song called spring news of the incense, imitation of the fragrance of Jiangmei, Jiangmei is a wild plum, also known as wild plum, in the eyes of the Song people, Jiangmei has a laissez-faire, dashing and free character, Li Bing's "Han Palace Spring": "Dashing Jiangmei, sparse to the bamboo shoots, horizontal two or three branches."
The "spring news" of the fragrance of plum blossoms in Jiang, abandoning the precious shen and sandalwood spices, but is made of simple materials such as cloves, fennel, sweet pine, and lingling incense, and compared with the plum blossom fragrance made of shen tan, the spring news has more free mountain and forest atmosphere.
After the winter solstice, the day will become longer and longer, the yang will rise, and it is most appropriate to burn incense to nourish the gods in the days when yin and yang alternate, Chen Bifu's "Winter Solstice in the Mountains": "Reading easy to burn incense is closed from the door, lazy in the world. Xiao lai quietly participates in the business, and there are a few points of plum blossoms in spring."