The fat houses of ancient times were not happy, where there is today's ice cola to drink. But if you can barely taste other ancient drinks, in addition to wine and tea, you can still open up a new world! Drinks that can both relieve cough and strengthen the body, do you want to have a drink?
Ancient Drink Shop - See Exhibition Branch Opened Today ~ Welcome to the guests to come to the venue, the drink list will be presented to you.
Today's Limited Honey Water
Honey water. Mainly refers to honey water. Honey is the earliest sweet food eaten in ancient China. It is recorded in the Book of Rites and Inner Rules that to serve parents, it is necessary to "jujube, chestnut, carrot, and honey to be sweet", and Qu Yuan's "Summoning Souls" also has the words "Yao pulp honey spoon, real feathers to covet". But honey is very rare after all, although it appeared early, it was not often drunk by the people until the end of the Han Dynasty.
Honey (source network)
In the "Romance of the Three Kingdoms", it is recorded that after Yuan Shu's defeat, the grain ran out, leaving only Mai Thirty Hu, and many people starved to death. Yuan Shu, however, was disgusted with the grain and ordered the chef to bring honey water to quench his thirst, and the cook replied: "There is only blood water here, where is honey water!" Yuan Shu shouted after listening to it, vomiting blood and dying. It is exactly what the book says: "Thirst for honey for no reason, lying alone in an empty bed vomiting blood and dying."
Three Kingdoms Wei "Wei Rate Shan Qian Long" camel button copper seal
(Source: The Palace Museum's Digital Heritage Library)
Honey made from honey alone is becoming more and more rare in later generations, and people have learned to add honey to different drinks to increase the taste, after all, who does not like sweet happiness?
Popular drink syrup
Ancient Chinese traditional pulp is a drink made by natural fermentation of grain as the main raw material, with a sour taste, and is a close relative of wine. In the Tang Dynasty's Lu Yu's "Tea Classic," it is said: "If you quench your thirst and drink it with pulp, you drink wine with sorrow and anger, and you drink tea when you are sleepy."
The original pulp is a single grain pulp, and then there is "osmanthus pulp" and "honey pulp", that is, different ingredients such as osmanthus flowers and honey are poured into the fermented rice milk, and the taste should be sour and sweet.
Tang Bai Yu Chuan Dragon Handle Sunflower Bowl
After that, the jelly wine became the protagonist. During the Tang Dynasty, a fruit drink called "Sanle Pulp" was popular in the upper class, which was imported from Persia and formulated from the "Three Fruits" (Halil, Pilile, and Anmol). The taste of the wine is exceptionally delicious.
The scholars of the Tang Dynasty would feast on the Tenth Day of The Ten Lancers instead of fine wine, and the Tang Dynasty Emperor once gave the Sanle pulp enjoyed in the palace to the Taixue students. Yang Shen's "Shengzhai Waiji" said: "Emperor Tang Dynasty gave Taixue all the students with three le pulps, and its light color was scorching, like Pu Peach Gui, and the taste was warm and smooth. "Unfortunately, this taste is no longer available.
With the gradual prevalence of wine and tea, the status of pulp drinks gradually declined, and there are other types of drinks emerging in an endless stream, and this kind of non-wine and non-vinegar can only exist in the historical records.
Ming 《Selling Pulp Map》
It must be noted that sometimes "pulp" is also used as a common name for drinks, for example, "selling pulp" refers to the sale of tea, wine, vinegar and other beverages. In the "Chronicle of History and Cargo Breeding", it is stated: "Selling pulp, small business, and Zhang's tens of millions." Wu Weiye of the Qing Dynasty has a poem in "Sending Friends to True Determination": "Selling pulp without old concealment, and there is a new voice", which needs to be carefully distinguished when reading ancient texts.
Health must be ordered drink
Drink is a kind of fruit or herbs as raw materials boiled into a decoction, it is more peaceful, decoction time is not long, can be drunk at any time, with the dual nature of daily drinks and medicines, the ancients believe that often drink drinks can be health care, cure diseases.
This kind of "disease treatment, disease prevention" drink was very popular in the Tang Dynasty, when there was already a monopoly on drinking industry, called "drinking family", in the Song Dynasty "Qingming River Map" also appeared in the drink stalls.
Song The drink stall in the "Map of the Upper River of the Qingming Dynasty"
Some of the drink stalls will be very prosperous. The Yutang Gossip, cited in volume 219 of the Taiping Guangji, records:
In the heyday of Chang'an, there is a family selling drinks in the western city, using ordinary medicines, but a few tastes, and no idle pulse, no question is what is the disease, a hundred texts sell a service, a thousand kinds of diseases are healed, often placed in a large pot in the wide house, day and night decoction, give it no time. People from near and far come to take it, the store is Luoluo, the hustle and bustle of Khotan, to the doorkeeper of the gold, the one who has not been paid during the five or seven days.
There are many types of drinks, there are ground yellow drinks, kudzu drinks, heat-dissipating drinks, grass and fruit drinks, Mai Men Dong drinks, etc., in the "Daye Collection" also mentioned five-color drinks, five-spice drinks, four-hour drinks, five-color drinks are "to Fufang leaf for green drinks, Yu Yu root for red drinks, buttermilk for white drinks, Wumei pulp for Xuan drinks, Jiang Gui for yellow drinks", "Xuan drinks" is similar to the current sour plum soup, sweet and sour, cool and cool to relieve the heat.
Sour plum soup (source network)
Su Shi has a poem "Sleeping and Smelling Mi Yuanzhang's Heat to the East Garden to Send Mai Men Dong Drink", Shi Yun:
A pillow of fresh air is straight to ten thousand dollars, and no one is willing to buy the north window sleep.
Happy warm stomach door winter drink, know that dongpo hand frying.
Su Shi personally cooked Mai Men Dong drink for Mi Fu, hoping that it could make his friends "happy and warm their stomachs", which shows that the two have a deep friendship.
The signature features cooked water
Cooked water first refers to boiling water, the concept of cooked water in the Song Dynasty is very confusing, sometimes it is difficult to separate from soup medicine, drink, here is a single talk about cooked water as a daily drink, or a kind of "cool boiled water with fragrance". It only takes the aroma to drink together, the breath is clean and clean, and it is idyllic and pleasant.
Take agarwood cooked water as an example, to first use a clean tile in the stove to burn red, and then move it to the ground, use it to bake agarwood, while using the bottle upside down on the tile to keep the aroma in the inner wall of the bottle, it is expected that when the aroma is dispersed, quickly pour hot water into the bottle to seal, agarwood cooked water will be made.
Song Longquan kiln green glaze carved floral pattern cap bottle
The key to making boiled water is to preserve the aroma of the items used in boiling water. If it is not easy to produce incense, it can be baked like agarwood cooked water to make its aroma overflow; the rest of the easy to incense can directly put the things used in boiling water to seal, such as Li Qingzhao's favorite white cardamom cooked water can be made in this way; for flowers, which are easy to damage the fragrance by high temperature, they must be soaked in cold boiled water, such as fragrant flower cooked water.
Sick Xiao Xiao's two sideburns, lying down to see the remnant moon on the window screen.
Cardamom is fried in boiled water and tea.
The poetry book on the pillow is good, and the scenery in front of the door is good.
All day long to people more than a pickle, wood rhinoceros flowers.
——Li Qingzhao, "Spreading the HuanXi Sand"
Ancient recipes made on the basis of cardamom boiled water
(Source B Station Greedy Cloud Laboratory "[Ancient Fangke] Li Qingzhao's favorite cardamom cooked water, improved is the ancient Coke!) 》）
Song Dynasty officials once rated the grade of cooked water: "perilla is the first, agarwood is second, mai mendong is second", perilla cooked water is not only fragrant, but also has the effect of stagnating qi in the chest.
In addition, common cooked water includes: sandalwood cooked water, clove cooked water, sand kernel cooked water, orange leaf cooked water, cinnamon leaf cooked water, bamboo leaf cooked water, malt cooked water and so on.
Cool fruit drink thirsty water
Thirsty water, also known as Shelibe, is a drink similar to sherbet, usually made by boiling some fruit additional herbs or spices with sugar, and only introduced to China from West Asia in the Yuan Dynasty.
Take the method of making grape thirst for water as an example: the raw grapes should be mashed and filtered out, then simmered over a slow heat until the thickness is appropriate, and then taken out and placed in clean porcelain, which must not touch any copper and iron utensils. Before drinking, add cooked honey, musk, etc., hot drinks and cold drinks.
The common folk thirst waters are Yufang thirsty water, Lin Zhen thirst water, bayberry thirst water, papaya thirst water, five-flavor thirst water, grape thirst water, gum thirst water and so on. The favorite thirst of the Yuan dynasty court was the limu (lemon) thirst, so much so that eight hundred lemon trees of various sizes were planted in the imperial orchard in Guangzhou specifically for making thirsty water.
Thirsty water was popular in the Yuan Dynasty, and who wouldn't like this kind of thirst-quenching, sweet and cool drink?
The introduction of the store's drink list is here ~ there are new products such as cow's milk and coconut milk waiting to be on the shelves, if you are more patient, the soda that was introduced to China at the end of the Qing Dynasty can also be arranged. At that time, the whole audience buy one get one free, all the visiting officers must come to the scene!
Resources:
Zhao Guo, "Ancient Food Exploration "Honey""
Chen Ming, "The Law Out of Persia": "Three Le Pulp" Source Flow Examination"
Dong Yuejin, "The Historical Evolution and Development of Pulp"
Quartz "Research on "Drinking" from the Perspective of Folk Medicine in the Tang Dynasty"
Zhou Baozhu "Interpretation of the < "Drinking Son" in the > of the Qingming Upper River Map"
Liu Shaoyi, "Many Varieties of Ancient Herbal Tea"
Su Nuo, "Research on the Medical History of Ancient Health Tea Soup"
Chen Weiming, "Consumption and Production of Beverages in the Yuan Dynasty"
Hou Ruyan, "The Refreshing Drink of the Yuan Dynasty - Farewell"