At the beginning of the third year of Jinglong (709), Wei Juyuan visited Zuo Fu and Li Xi 'an stayed in Fu Wei. Wei Juyuan tried his best to hold a banquet and wrote this recipe in his diary with a girl's heart. This "burning tail food list" has been passed down from generation to generation and has been passed down to this day. Gu Tao, a native of the Northern Song Dynasty, extracted a representative diet into Qing Louis, with ancient notes in brackets.
Jushengnu (Crispy Honey Refrigerator): Use honey, ghee, flour, add black sesame to fry snacks, and add honey to make prickly heat or sesame crisp honey twist. The pastry chef in Fu Wei made the dough in advance, prepared the purest and best honey, thick syrup, fresh ghee and sesame seeds, and counted the time when the emperor came to eat. It is said that the excellent cold food utensils are crisp and refreshing, and the sound of chewing is "an alarm for ten miles".
Brahman lofty noodles (steamed in cages): Pasta imported from India, which is said to be steamed noodles, Melaleuca cakes and a kind of steamed bread.
Guifeihong (flavor red crisp): a variety of red crisp snacks.
Han palace chess (two coins can be printed and boiled): printed and boiled cakes with coin size and chess piece shape. Nao bu xian de Bao Fu Bao style noodles
Longevity porridge (feed): a rare tribute ingredient, cooked into porridge that conforms to China people's eating habits.
Sweet snow (baked with honey): Add honey and bake into crisp cookies, which taste like snow and melt in your mouth.
Single-cage golden souffle (it's a cake, but it's separated from the air by a single cage): steamed pure milk, each piece occupies a cage drawer, and the color is golden. In the Yuan Dynasty, Dr. Hu Sihui also introduced milk cake in "Eating rice is about to eat". The method is to boil the milk, add vinegar to make the milk gradually solidify, drain the water, wrap it in silk and compact it, just like tofu. There are also milk cakes in Yunnan today, which are also golden yellow.
Mandolin-shaped sandwich cake (public hall furnace): Mandolin-shaped sandwich scone.
Tong Niu Chang (fetal sheep bone marrow): fresh and tender sheep bone marrow, with other condiments and auxiliary materials, stuffed into Niu Chang and cooked, with rich flavor.
Grilled prawns (raw prawns can be used): Grilled prawns require a bright and transparent appearance.
Bailong River (pickled mandarin fish): mandarin fish broth
Sheepskin filament (up to feet in length): Cut the sheep belly (louver) into filaments with a very thin knife.
Snow Baby (plaster for treating frog's pods and beans): Frogs are skinned and boned, wrapped in finely ground bean powder, and fried until white and tender, just like babies.
Fairy cup (breast roast chicken): stewed chicken with fresh milk, or thought it was human milk. In those times when spices are lacking, it is easier to keep the ingredients light. This is a chicken stew with milk ... well, if you really don't put seasoning, think about the taste or feel sick.
Xiaotian Crispy (chicken and venison mixed package): Chicken and venison porridge, because it is called Crispy, you can also add milk when cooking porridge. Today, there is another kind of local snacks called "San" in southern Shandong.
Zhutouchun (roasted quail): Chopsticks-sized fried or roasted quail diced meat.
Tong Xiang (rare food and cooking oil): there are fewer words of "rare" and more words of "Tuan". Take a little of each selected ingredient, fry it in boiling oil, and it will burst out with rich fragrance.
30% off paste (seven rolls are round flowers, maybe cakes): Round fancy cakes have to be folded seven times when they are made. Either it's rolled or it's a thousand layers of cake. Gu Tao can only guess "I'm afraid it's cake".
Golden bell stir-fry (stir-fry the truth with butter): stir-fry eggs and snacks in golden bell shape with ghee.
Royal empress dowager rice (wrapped in rice noodles with fat, loaded with miscellaneous flavor): the fat is shredded pork and the fat is eggs, similar to today's clay pot rice.
Wonton with 24 different flower-shaped fillings: Wonton with 24 different flower-shaped fillings in 24 solar terms. Twenty-four colors, twenty-four flavors, this dish alone will take a lot of effort.
Duck flower soup cake (soup is cooked in the kitchen): the noodles are kneaded to the thickness of thumb and broken by two inches, then quickly made into thin slices and put into the pot. This dish is well-made and has unique ornamental value, so we specially invited the chef to perform in the hall and now taste it.
Concentric knot (knot first and then air-dry): It also tests the fancy of the knife. Raw meat slices grow into ropes, tied into concentric knots, and dried into bacon.
Jianfengxiao (oil bath cake): Jianfengxiao is a kind of plant that can be used as medicine. Here, it is hard to say that it is a shape that disappears when the wind blows, and it is hard to say that the cake is crisp when the wind blows. The eighth lesson of Zunsheng introduced a kind of "Qufeng cake", which was made of glutinous rice flour, honey, fermented grains and sugar.
Gold and silver with flowers (sliced and chopped crab rolls): crab yellow crab meat rolls.
Flame mouth? A flower is a flower, and a body is a body. , which is now fried pile/hemp ball.
Cold toad soup (cold clam): clam soup. While eating clams, Tang Wenzong met a clam that was closed and could not be opened. Usually, the emperor eats clams, and the chef chooses carefully. How dare he serve dishes that can't be opened? So Tang Wenzong was shocked. With the honor of the Ninth Five-Year Plan, he couldn't help taking a dead shellfish. He thought it must be a sign, so he burned incense and prayed (psycho). The clams opened and the clams looked like Guanyin. The literati held it in a gold-inlaid sandalwood box and respectfully sent it to Xingshan Temple for offering, so that a statue of Guanyin ("Can Change Zhai Mang Lu") was erected in the temples all over the world. It is impossible to verify when Guanyin statue was carved in the temple. It should be a joke, but it can be seen that clams were a common ingredient in imperial cuisine at that time.
Tang 'an (Huaguan): A special snack in Tang 'an County.
Crystal Dragon and Phoenix Cake (steamed jujube rice to see flowers, can be made): glutinous rice flour jujube cake. After soaking, grinding, crushing and molecular recombination, the taste of the newly produced glutinous rice was also improved. This crystal dragon and phoenix cake needs to be steamed in a drawer until it breaks into flowers.
Double-mixed square broken cake (flower corner of cake material): a flower-shaped cake made by mixing two raw materials.
Yurutuan: A pastry with crispy milk and carved flowers.
Smallpox (nine refined incense): Wild smallpox mushroom has always been regarded as delicious, and its taste is already wonderful. Coupled with nine refined incense, it doesn't seem like fireworks. Trichosanthes kirilowii was a popular food in Tang Dynasty, or similar to pizza. During the change of nectar, General John Sargingo, who was in charge of trapping Shiliang Zhou, made fresh and sweet cherry pulp, which can keep the color of cherry as new. It's just that this fellow got out of the kitchen, but he couldn't go to the battlefield. Under the influence of Chou Shiliang, John was pale and sweaty in the middle of winter, and Chou Shiliang saw through the ambush. Tang Wenzong died of castration, and John was beheaded by the eunuch. There is also a delicious food in Chou Shiliang House called "Hong Xiang". I don't know if it's preserved fruit or meat. It is said to be "light, sweet, deep red and crisp, which is beyond the reach of future generations."
Bafang cold food (with wooden mold): polygonal cake with mold printed on it.
Plain steaming voice part (steamed like Penglai fairy, with 70 words): the voice part is a musician. Plain steaming carves fruits and vegetables into musicians' servants and puts them in a pot for steaming-something that can be eaten by hand.
Give it a fragrance (zongzi honey shower): red zongzi is wrapped with special spices and poured with honey when eating. There is a kind of "giving fat sheep", also called "rotten wine bones", in Mengchang Palace in the back of Shu. The mutton cooked with red yeast rice is tightly rolled up, pressed with heavy objects, and pickled with wine until the bones of the sheep are soaked in strong wine and cut into pieces of paper. China people use distiller's grains to process food, which can be traced back to the pre-Qin period. Under the action of distiller's grains, the fishy smell turned into intoxicating exotic fragrance, and all the ingredients were drunk. Aquatic products, poultry and livestock can be used. "Anything you eat in your mouth may be bad." From drunken crab and shrimp to rotten chicken and rotten meat, today's bad taste still maintains its charming charm and evolves in inheritance.
Li Jing (flat mallet-shaped roe): The roe is mashed to the size of a chestnut, and it is golden yellow when cooked. Probably baked or fried. When roe is cooked in oil, the strong flavor can't be controlled.
Phoenix fetus (fish white mixed treatment): fish white is the testis of fish. Since it is called "miscellaneous treatment", this dish is much better than fish white. Nowadays, Hakka dishes are blindly "phoenix nirvana". Chicken is wrapped in a pig's belly, stuffed with various seasonings and cooked for two hours, and then cut out and cooked for a while.
Wrap the fish in sauce (sheep body): put the fish in sauce into the roast sheep. There is also a broken sentence, wandering sauce (fish and mutton), which is a meat sauce made of mashed fish and mutton.
Milk fermented fish (finished product): cheese is stuffed into the whole fish. "Brewing" is a cooking method in which materials are stuffed into the main ingredients, such as tofu and eggplant.
Ding's shower (Rabe): Rabe, say "vinegar". Wax is bacon, and vinegar is interpreted as dipping vinegar. Dried fish or bacon soaked in clove oil and brain tonic soaked in vinegar seems delicious.
Chicken with Onion and Vinegar (Into the Cage): In In the Palace, it is recorded that Zhang Yizhi, the head of Wu Zetian, roasted live ducks and geese in an iron cage. Nowadays, it is more common in various ancient hunting articles: "Yi is a big iron cage, where geese and ducks are put, charcoal fire is taken, five flavors of juice are stored in copper pots, and geese and ducks walk around the fire. When they are thirsty, they drink juice, and the fire hurts immediately. It is cooked inside and outside. " It is not clear whether Li Xian is good or bad. The annotation of the word "into the cage" reminds people of the cruel creativity of Li Xian's stepmother.
Reminiscent of Fu (not sending jars): Huzhou, Zhejiang Province, is now hundreds of years old. Wang Xizhi handed down Xing Wu Fu Tie, which was handed down to the Tang Dynasty and is still used as a tribute. Tofu evolved into sushi in Japan, and the relationship between the two can still be seen today: Tofu in China originally refers to fish marinated with salt or distiller's yeast, mixed with rice flour, chopped and eaten-"cooked with salt rice, eaten after cooked" (Book II of Interpretation, Han Liuxi). Influenced by ethnic differences in eating habits, rice grains are used instead of rice noodles in sushi. In ancient China, salting and fermentation were emphasized, which probably won't be as beautiful as sushi today. Pickling and fermentation can prolong the shelf life of food and give it special flavor. Han Shu said that Emperor Hanzhao caught a three-foot-long jiaozi and asked the chef to make it into a fish. During the Song Dynasty, Cai Jing, the prime minister, was robbed of his property. The three big houses were all crocks, full of yellowbird fish. He is addicted to this kind of thing to the point of abnormal condition. In contrast, North Korean officials are greedy for paper money, cigarettes and wine, and they are not original. Today, Sichuan and Guizhou still have the habit of eating Fu, "Dong can't live without acid, Yao can't live without Fu". The replacement of minority cultures is slow, and the traditional cultural heritage can be preserved more effectively and completely. There are all kinds of catfish in Yao nationality. Meat, frogs, fish and birds can all be catfish. The method is as follows: the fried glutinous rice is ground into powder, meat, fish, etc. Mix with rice flour, add salt and rice wine to keep fresh and taste, and seal the jar mouth downwards. Brewing for a year, delicious food is served. The method is quite similar to that of the ancients. Even if the practices in the Han and Tang dynasties were different, there would not be much difference in general. Here, "the jar is not sent", and when the jar is not opened, it is directly presented with the jar when serving.
Xijiang material (steamed shoulder scraps): Xijiang is the main stream of the Pearl River, the third largest water system in China. In the Xijiang River Valley, there is a delicious food-pigs. This kind of pig is caught and killed, its hooves are chopped into mud, made into meatballs and steamed.
Subcontract steamed wax bear (white storage): Hibernating bears will accumulate fat on their backs, which is called bear white. Bears killed in summer can't get this thick layer of fat. For long-term preservation, bear white is pickled, smoked and steamed when eaten.
Red sheep stick (a sheep gets four things on its hoof): roast the whole sheep.
Shengping Roast (300 pieces of mutton and deer tongue mixed): 300 pieces of mutton and deer tongue roasted. In the farming era, several dynasties explicitly stipulated that it was illegal to kill cattle. In the historical records before the Song Dynasty, eating deer seems to be more common than eating cattle.
Eight immortals plate (eight pairs of geese): a platter consisting of eight parts after the whole goose is boned.
Maotang (pure rabbit): Maozhi is rabbit and rabbit meat soup.
Cold soup (sealed civet with fat): frozen meat is put in the broth of civet. Nowadays civet cats are often used to braise in soy sauce.
Steamed donkey meat with warm and cold flowers (worse steaming): It takes a long time to steam donkey meat with Shaoxing Huadiao wine. That spring, when Wei Juyuan moved to Zuo Fu and Li Xi 'an stayed in Fu Wei, it was probably when it was warm and cold. This dish has the function of dispelling cold and warming the body.
Boil the calf with water (burn out): stew the calf clearly and pay attention to the heat.
Five courses of lettuce (sheep, tapirs, cows, bears and deer are carefully treated): sheep, pigs, cows, bears and deer are sliced into raw meat and colored platters.
Special food (wrapped in beans): chop the whole sheep and stir-fry with bean powder. Case, or quote "Lv Chunqiu Li Guo", "the meat garden is like this", is the punishment of branding.
Flowers wrapped in clouds and dreams of meat (Juan Zhen): Juan Zhen is a meat-making skill that has been passed down for thousands of years. The skin of Xiang Jin Dao is covered with all kinds of meat and vegetable materials. The texture of the meat is described as a cloud dream when it is pressed by weight and sliced on the table. Elbow flower is the most common representative of today's Juanzhen cuisine, and the secret recipe of Houshu court, Gift to Yang Fei, also belongs to Juanzhen cuisine.
Hongluota (Liao blood): A dish of fat blood clots, the way to eat it is unknown.
Brocade everywhere (soft-shelled turtle, duck egg fat): roast soft-shelled turtle with sheep oil and duck egg yellow.
Tang Bath Embroidered Pills (minced meat for hiding egg flowers): minced meat and eggs are broken up, made into balls and poured with juice.
The above 57 dishes are only a part of the "Roasted Tail List".
Most of the names are old-fashioned and have no explanation, so the annotations of future generations may not be accurate. Today, if you dare to take the exam, you may make more mistakes. For example, "cold toad soup" can only be said that the main ingredient is clams, and there are any auxiliary materials, and the production process is completely unknown. Modern people also make clam soup, and there are more than one way. It's hard to say how it is different from the previous method.
Many impressive food names, once explained, have a sense of inferiority, and the ingredients may not be unusual. Some of them are common table meals now. In other words, the reduction fallacy of later generations is far away, which is not enough to reproduce the complex technology and exquisite materials behind the real tail-burning menu. Coupled with the replacement of dynasties, the loss and renovation of cooking skills, future generations can only speculate according to the current cooking skills and food, so Xi Yan Shu said, I'm afraid it's necessary to seek fish from the wood.