Text/Huan Da Sima (桓大司馬).
The Song Dynasty's stir-frying, soup, sheep cooking, and noodle making are all culinary categories that have achieved great development on the basis of the previous generation, and the situation is very gratifying. It's just that the Song people like to eat freshwater fish raw, and parasitic diseases are only afraid of being indispensable; they also like to drink porridge to maintain health, and there will be no less people who die of diabetes.
Fancy cooking of sheep and various kinds of fish raw in the Song Dynasty
Now many of the cuisines of the Song Dynasty have been lost. In general, because of the progress of cooking utensils, the innovation of cooking methods and the abundance of ingredients and spices, the taste of Song Dynasty dishes should be inferior to modern times, but it is a pity that some of the magic methods of making lamb have not been handed down.
The most popular meat in the Song Dynasty was mutton, and there were many gorgeous lamb recipes, such as Su Dongpo's most admired apricot cheese Tongzhou lamb, as well as the rich soup stewed with gourd leaves and mutton, fried lamb with large ingredients and wine, sheep's head stick fried with sheep's face meat wrapped in net oil, dragged skin lamb rice and sheepskin that jinshi parties like to eat.
The cooking of mutton in the Song Dynasty was far superior to that of Liaojin, and the envoys of the Song Dynasty often thought that the envoys to Liaojin could eat mutton to eat coolly, and the result was often disappointed because the cooking standards of Liaojin were too poor.
However, with the demise of the Northern Song Dynasty, the Song Dynasty and the scholars crossed south, and the exquisite sheep cooking culture was also brought to the south. Although there are also famous breeds of lake sheep that have been successfully bred in the south, compared with the north, the breed and quantity are too few, and they are mainly based on eating pork, so these means of cooking sheep have gradually been lost. Although the supply of mutton in the north is still abundant, under the influence of the ethnic minorities in the north, it has changed to a relatively simple way of eating, and the cooking method has obviously become monotonous.
Of course, hand-caught lamb is also delicious
But only hand-grabbing and grilled meat is too monotonous after all
There is another part of the lost cuisine that we can find in Japanese cuisine today, so it is not so bad, but it is very interesting. Although by the time of the Song Dynasty, Japan had stopped sending emissaries to the Central Plains to learn culture, the prosperity of Japanese-Song trade still made Song cuisine popular in Japan.
Song people like to eat sashimi is famous, Ouyang Xiu specially bought fish to Mei Yaochen's house, invited his family's outstanding knife cook slice sashimi, Su Dongpo got pink eye disease and still did not follow the doctor's instructions to continue to eat, every year the official family will open the Jinming Pond to the public for a period of time, let the people fish, the people will catch it at the water's edge to eat the dipping sauce, "Linshui fish" has even become a scene in Beijing.
However, with the entry of Jin Yuan into the Central Plains, they did not eat raw fish, and this habit was gradually forgotten by the Central Plains people, and only existed in some places along the southeast coast.
In addition to sashimi, the Song people also made rice balls similar to sushi, and also liked to dip mustard, sashimi similar to Japanese beef sashimi, and dim sum fruits eaten with tea, which is the prototype of today's Japanese washi. Today, I have to find the way to eat the Chinese of the Song Dynasty in Japan, which is really a loss of courtesy.
Of course, the Song people eat sashimi mainly freshwater fish, there are many parasites, extremely unhealthy, and many celebrities do not have a long life expectancy.
Stir-fry and cook porridge for soup
The main cooking methods of the Song Dynasty were stir-frying and boiling soup, of which stir-frying, especially the emerging cooking method, had a profound impact on the future.
The prosperity of stir-fry in the Song Dynasty is due to the popularity of vegetable oil, the Song dynasty used to mainly use animal oil to make dishes, the oil temperature is too high to fry for too long will be paste, emitting a bad smell, so generally only fried once fried. However, the oil pressing industry in the Song Dynasty developed, and rapeseed oil became popular, which opened a door for the hot stir-frying, so the stir-fry became popular.
The stir-fry dishes of the Song Dynasty include fried lungs, swirling fried ginkgo biloba, fried crabs, fried sheep, etc., with the Song Dynasty's love for the water - internal organs, blood, head, feet, tail, skin, the Song people's diet can be said to be extremely rich.
The development of stir-fry also promoted the ornation of vegetarian food, through the stir-frying method can be fried out of the aroma of vegetables, with dried beans can make many vegetarian imitation meat dishes such as jade lung irrigation, vegetarian steamed duck, etc., but in the Song Dynasty, stir-fried vegetables failed to be as close as today to the unification of the rivers and lakes, and cooking vegetables are about half of the Song Dynasty catering industry.
The stir-fry method achieves the brilliance of vegetarian dishes
In terms of cooking, the Song Dynasty people especially liked to cook porridge and boiled soup, so it may be relatively close to today's Cantonese cuisine.
The Song Dynasty regarded drinking porridge as a way to maintain health, and cooking porridge was an important part of its health science.
The Song people's understanding of the natural world still followed the ancient shamanic tradition of believing that the properties of natural matter could be transferred to people. The early alchemy of Taoism was based on this concept, hoping to train people to be as golden as gold, like mercury to change at will, to the Song Dynasty because it found that the Tang Dynasty ate Jindan and ate too many people, including Tang Taizong, Tang Xianzong and several other emperors, so they regarded grass and trees as Jindan, liked to boil medicinal soup and drink vegetable porridge.
The Song people especially like to drink porridge for breakfast, and also like to persuade people to drink porridge, Su Shi's Wu Ziye advised him to drink white porridge for health, Lu You advocated "only eating porridge to the gods", and then the Song people also have a large number of medicinal porridge, take it as medicine to eat, use diet therapy instead of taking medicine, such as cistanche sheep kidney porridge, porridge to supplement the deficiency and righteousness.
But we already know today that porridge in addition to being liquid food is conducive to absorption, the nutritional value is very limited, and after drinking blood sugar will soar, not what a healthy food, at that time will not be a lot of people drink porridge health drink diabetes to die is really not easy to say.
Old fire porridge is OK to eat as a delicacy
Taking care of it is counterproductive
In addition to porridge, the Song Dynasty people also liked to drink medicinal soup, especially like to use licorice to boil soup, of course, we also know that licorice has certain toxic side effects today.
The soup is still a drink sent to the guest after the end of the meeting, the guest comes to drink tea first, the host will give the guest soup after meeting almost the same, and then leave the main seat and return to the inner room. The Khitan also learned the song dynasty's gameplay, but in order to highlight their difference from the Song Dynasty, they drank soup first, and then served tea when the guests wanted to leave.
If you just treat it as a delicacy and do not seek health, there are still many highlights in the Boiled Products of the Song Dynasty, and the poppy corn porridge in the porridge is said to be refreshing and delicious, and it is made of poppy seeds.
There are more delicious soups, including meat and vegetarian, expensive and cheap, such as cheap blood soup, powder soup, luxury is Cai Jing likes to eat quail soup, eat a time to kill hundreds of quail.
The noodles that can be eaten today are all available in the Song Dynasty
In addition to stir-frying and cooking, noodles were still a staple of Song Dynasty cuisine.
The Song Dynasty especially liked to eat noodles, especially the technology of noodle making had a great improvement over the previous generation.
The so-called soup cake in the Han Dynasty is said by many people to be noodles, in fact, it is not right, this kind of soup cake is simply and the noodles will be finely kneaded later, even if it has begun to master the fermentation, the effect is not very ideal, there is no flower head, and today's cake silk is more similar.
The use of rolling, cutting and other ways to make fine noodles ramen, braised noodles, hand-rolled noodles, etc. appeared in the Song Dynasty, ramen in the Song Dynasty called suo powder, braised noodles called water slippery noodles, hand-rolled noodles called wontons (yinboto).
The Song Dynasty also liked to add various vegetable juices such as locust leaf juice and black bean juice when they were noodles, and also learned to gabon ash, which is today's ramen agent, to make the noodles more ribbed, in addition to high-tech noodles - Su Dongpo's favorite Nandu noodles, that is, the hollow noodles of Nandu GuideFu, whose taste is close to western hollow powder, or today's Hebei Gaocheng Palace noodles, it is difficult to verify.
The hollow Gwanjo miya noodles taste good
Da Sima recommended buying it himself as a gourmand
The innovation in the way noodles are eaten is to enrich the cold tao that has already appeared in the Tang Dynasty. Cold Tao is actually cold noodles, the Song Dynasty developed locust leaf cold Tao, chamomile cold Tao, silver wire cold Tao (that is, chicken silk cold noodles), etc., are very popular.
Basically, the noodles that can be eaten today were basically eaten in the Song Dynasty.
Song Dynasty people also like to take the stuffed noodles, song Dynasty pipe in the bread vegetarian stuffed pasta called buns, meat stuffing called steamed buns, there are bean paste buns, sugar buns, fried rice buns, bamboo shoot meat buns, gluten mushroom buns, jujube chestnut buns, soup buns, lamb steamed buns and so on.
In addition to the bun buns, there are also spring rolls, called spring cocoons, and there are double-layered spring rolls mother cocoons. If the bun is kneaded into a narrow and long shape, it is called a horn, and if the root, eggplant, gourd, and bamboo shoot slices are used to fill and steam, it is called a clip.
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