In the modern era, where food has been greatly abundant, there seems to be nothing that cannot be eaten, such as tasting watermelon and strawberries in winter and shabu-shabu with air conditioning in summer. However, the older generation will definitely shake their heads, after all, there is a saying in traditional culture that "do not eat from time to time", what season and season to eat have certain rules, and people's cultivation and survival should also follow the laws of nature.
Oops, what's the right thing to eat in this great season of revival? Follow the ancients on a culinary journey and explore their "spring plate".
Photo by Ren Dong, a reporter from China News Service
The Yellow Emperor's Inner Classic, Yun: "In the spring and March, this is called Fa Chen." Heaven and earth are born, and all things are proud. "The various ingredients that have been nurtured all winter break through the soil in the spring and begin to show delicious vitality, and the ancient folk custom "biting spring" also came into being.
The Qing Dynasty also had a special "Biting Spring Poem": "Warm rhythm submerged in the spring of Ladi, deng feast lettuce remember Fangchen; the linggen soil contains ice crispness, and the fine wisps are stacked and cut into jade evenly." Accompanied by wine dark fragrant raw dagger, add food to the sound of the teeth and lips; the imperial city festival is rustic garden flavor, take care of the white hair new. "Seasonal fresh radish, bean sprouts, green leafy vegetables are served together, or stir-fried or cold, take a bite, crisp and tender and smooth immediately gush to the root of the tongue between the teeth, crunching chewing sound like a wonderful minor key, with good wine is even more wonderful."
Just look at this biting spring poem is hungry for drooling, not taking advantage of the good weather, go out to the green by the way to grab a handful of green wild vegetables, just a simple cooking can become a delicacy, full of green and fragrance, every bite is the taste of spring.
Wang Zhongju photographed
Small wild vegetables have a big charm, and this spring flavor also makes the great literary giants addicted. Wei Jin had Zhang Jiying thinking of the beauty of his hometown and resigned his official home; Du Fu of the Tang Dynasty also described leeks as "plated out of the high door to line white jade, and vegetables were passed on to hand to send green silk"; the Song Dynasty had Su Dongpo even praised the dish dish "If the king knows its taste, then Lu Bazhen can despise it".
In addition to fresh wild vegetables, spring flowers are also indispensable delicacies on the plate. According to the Sui and Tang Dynasty Records, Wu Zetian went to the garden every year on the fifteenth day of february of the lunar calendar to enjoy the flowers, and ordered the palace women to collect hundreds of flowers, mash and steam them together with glutinous rice, called "Hundred Flowers Cake", and reward them to the Wenwu Hundred Officials to taste.
The ancients also liked to make flower porridge and cauliflower. Lin Hong of the Song Dynasty recorded in the "Mountain Family Qing Offering": "Wash the plum petals and boil them in snow water; cook them together when the white porridge is cooked." Wang Xiangjin of the Ming Dynasty wrote in the "Qunfang Genealogy": "Magnolia flower food." The petals are washed, the noodles are dragged, and the sesame oil is fried at the most beautiful. "In short, what flower feast, flower cake, flower vinegar, flower brew, can be a thousand flowers can be a dish, a plate of flowers and delicacies can always make people feel relaxed, as if in the sea of flowers."
Having said so many flowers and plants, it is inevitable that it is a little too vegetarian, it does not matter, next look at the river fresh. The ancients had the saying that "the taste of fish is the taste of a hundred tastes, and when you eat fish, you have no taste". Fan Zhongyan has a famous sentence to praise the perch: "People come and go on the river, but they love the beauty of the sea bass." "After a winter of lurking, the fish have gone out to forage, when the meat is unusually fat and tender, and the nutritional value is very high, which is the best time to feast."
Figure Chen Chong
The old gluttonous Lu You in the land of fish and rice also has a poem "Buy Fish":
The two Beijing spring water chestnuts are sold on the pound, and the perch on the river is not straight money.
The incense fills the house, and the rain window evokes drunken sleep.
Delicious sea bass with mashed dipping sauce, the aroma is overflowing, how not to make people eat fingers? Even the drunken poet smelled the fragrance and came to taste the delicious sea bass of the new spring.
Finally, let's introduce a spring-limited dessert - Qingtuan! This is the traditional snack of Jiangnan, the fresh wormwood is picked and washed back, boiled in boiling water and beaten into grass juice, glutinous rice flour and flour mixed with wormwood juice kneaded into a dough, kneaded into a ball-sized agent, wrapped in bean paste filling, salted egg yolk, black sesame seeds and other stuffing garden, steamed for ten minutes on high heat can be eaten, not sweet and not greasy, glutinous taste also has a light but long grass aroma.
Qing Dynasty food critic Yuan Ming once described Qingtuan in the "Suiyuan Food List" as follows: "Mashing grass for juice, and powder as powder balls, color like jasper", q and glutinous, think of it is really a set of cute and delicious "little elf".
It's spring, and it's time for foodies to wake up, so let the beautiful spring begin with a series of spring delicacies.