Ancient Chinese magic tricks

Chapter 6 Wine, Tea and Meal Department

Iron wine vat (drinking without getting drunk)
Drinking alcohol is like drinking water, it is not easy.If drinking wine is better than drinking water, or drinking like a dragon drinking a river, it is really a rare thing in the world.The servant of Tieyeting guarded and supervised Liangjiang. One day, Si Dao invited him to enjoy the flowers and look at the garden, and set up a banquet by the way.Tie Yeting drank [-] cups of Shaoxing wine, but he still didn't feel drunk at all.The vassal then asked: "It seems that if you drink too much but don't get drunk, it must be because the rice wine is too weak. If you put in white wine, can you still not get drunk?" Tie Yeting laughed: "Of course not." So, he drank [-] cups of white wine in a row, but he still didn't get drunk.Since then, it has been called "iron wine vat".

"The nunnery"

Widow Eats Donkey Yang (Bad Eater Skill)

During the Daoguang period, there was a widow in a wealthy family in Jiangpu, Qing Dynasty, who had a particularly weird eating habit. She liked to eat donkey penises, and the way she ate them was creepy.Before eating the donkey's genitals, the male donkey and the female donkey are mated. When the male and female donkeys are in a good mood, someone takes out a very sharp knife and cuts off the penis with lightning speed, that is, from the female donkey. Pull it out from her pussy, cook and eat it immediately.The widow told people that only when eaten in this way can the certain taste be extremely tender and delicious.The listeners were all terrified.Later, Wu Qinghui served as the magistrate of Qinghe County. After learning about this, he tied up the widow and beheaded her.

"Qing barnyard banknotes"

Eat all the invincible hands in the world (drinking without getting drunk)

Xue Yipiao, a doctor of the Wu family, lives in Saoye Village in Nanyuan, with a broad-minded and elegant nature.One day, Lu met a weird monk with a ladle hanging on his waist, and seven characters were engraved on the ladle: "Eat all the invincible hands in the world".Doctor Xue was so amazed that he invited the monk to his home, intending to show the monk how powerful his "rival" was.So, set up a banquet at home.Dr. Xue was not good at drinking, but he had a lot of friends under his door, so he recruited them one by one and sat in the hall.Dr. Xue sat facing south, the monk sat facing north, and all the guests sat facing east and west.After the banquet, the wine is poured with ladles, each ladle is about one catty, and the monks must drink 36 ladles for a whole day and night.After drinking so much one by one, the wine juice flowed across the table like running water, which made the servant tremble in shock.At the banquet, there was a diner surnamed Chen, a disciple of Dr. Xue, who drank 36 scoops in a row.Calculated in this way, the monk drank no less than hundreds of scoops of wine.Before it was dark, the monk was drunk and fell to the ground, and lay there for three days and three nights. After waking up, he ran away secretly. .As a result, Dr. Xue put away the ladle and hung it on his waist all day, walking through the streets and alleys, so as not to attract people's attention.Since he had a ladle of wine, Dr. Xue simply called himself a ladle.

"The nunnery"

I ate all my fingers

Monk Renjian is a native of the capital. Because his master is a famous monk, he can speak Sanskrit and is good at presiding over water and land rituals.As long as the scholar-bureaucrats in Kyoto have funeral arrangements, he is always the one.After a long time, Renjian saved a considerable amount of money.However, Ren Jian never abides by the precepts. Apart from drinking alcohol and eating meat and a little restraint, the rest of the precepts do everything.Later, as he grew older, he left Kyoto to become a monk at Qinghe Temple in Huaiyang.Not many years later, I got a strange disease.I bit my own finger, and at first I laughed and praised the sweet taste, but then cried out the severe pain, which was unbearable, and then I became unconscious.For several days, all ten of his fingers were bitten off by himself, leaving only two bare palms, and then died.

"Elegant Words and Customs"

Lime blocks buried in snow (skill of warming wine in snow)

Warming wine in snow is inconceivable, but mastering the secret method is a breeze.Use unmelted large lime blocks and bury them in the snow in advance. When the wine needs to be warmed, put the jug on the pre-buried lime, and then pour it with a ladle of cold water. Poured, it melts quickly.The heat energy it emits makes the jug naturally hot.

"Secret Garden of Ancient and Modern"

Splashing water on the neck (eating melon technique)

If a person soaks himself in cold water to the knees, he can eat dozens of melons at once; if he soaks it to the waist, he can eat more; if he soaks it to the neck, he can eat more than a hundred melons.All the soaked water gave off the smell of melon, but I haven't tried it.Also, if a person is drunk and confused, he will heal himself by soaking in soup, and the soup will also give off the smell of wine.

"Natural History"

Copper flat pot (wine pulp discoloration method)
The copper flat pot is a container for wine, which can hold about five liters.Sometimes I use it to carry wine, after a while, the wine turns green, so-called green.Some of the wine vessels used by country people are made of tin, some of pottery, and some of leather, probably because they are convenient for carrying wine on long journeys and are easy to carry in cars.Some are called back pots, which are easy to carry on the back; some are called turtle pots, mainly because the pots are shaped like turtles.

"Countryside Solution"

Storage for ten years (shochu to sweeten method)

All wines get better and better with age, so they become more expensive with age, and the same is true for shochu.The old man in Suiyuan said that Shaojiu is a bachelor among people, and a cruel official is a cruel official. A bachelor must fight in the arena, a cruel official must eliminate thieves, and Shaojiu must drive away wind and cold and eliminate stagnation.If shochu is stored for ten years, the color of the wine will turn green, and the palate will turn sweet, just like a bachelor who becomes a good citizen, he will lose his temper. You can make friends with him, but don't discourage him.

"Wandering Three Talks"

It can only be drunk after five years (Shaojiu is absolutely made)

There was an old man in Suiyuan who was not close to wine, but claimed to know the taste of wine very well.He said that Shaoxing wine is like an upright official, without any artificiality, but its taste is genuine, and like a celebrity, a hero, who stays in the world for a long time, and the quality becomes thicker after reading all the world's knowledge. Therefore, Shaoxing wine that is less than five years old should not be drunk. It can't be more than five years. This is really a word that knows the characteristics of Shaoxing wine.Drinking all the wines in the world, Shaoxing wine is naturally the first one, and the name of the wine listed in the "Food List" is Jintan Wine first, followed by Dezhou Lu Wine. The Sichuan Pijian wine is used again, which inevitably adheres to the bad habits of the ancients.It is said that Pijian wine is so clear that you drink it like pear juice and sugarcane pulp, but you don’t know it is wine, so why not just drink all the pear juice and sugarcane pulp?Generally, wine is based on water, and other things must be borrowed to produce wine, and the original taste of other things must be changed to become the essence of wine.That is to say, if brewing rice wine, only the drinker is like drinking rice juice, porridge and soup, without knowing that it is wine, is it okay?Of course not.Put the horse milk and grapes in a warm place outside the Northwest Port, and stir them vertically and horizontally with chopsticks every day. After a few days, the taste is like physalis, and its strength can be compared to the strength of wine. It is called Qige.And the Pijian wine that Suiyuan drank, is this the same thing?
"Wandering Three Talks"

The price is more expensive than gold (excellent wax tea)
Every early mid-spring, Fujian Caosi presents the first class of wax tea to the imperial court, named "Beiyuan Trial New", the quantity is very small and extremely precious, and they are all packaged into small square inches.There is only Baikua in Jinyu, and the packaging is extremely exquisite. It is protected by a soft box made of yellow Luo, wrapped in a blue Ruo shell, wrapped in a yellow Luo folder, sealed with a red seal by the minister, with a small box of red lacquer on the outside, a gold-plated lock, and thin bamboo silk. There are several layers of weaving and storage.This kind of tea is made from Que Tong Shui Ya, and it is worth 40 gold if it is boasted, and it can only be drunk in a few cups.Or give a foreign residence with one or two compliments, then break down the inheritance and think it is a wonder.When this tea first entered the imperial court, it was tasted by the Hanlin Secretary, and the garden fee for tasting was bribed by the officials of Caosi's mansion.When tasting, sometimes the taste of the tea may not be satisfactory, if a little salt is added to the tea, the tea flowers will be loose and the tea flavor will be vivid.

"Old Stories of Wulin"

Leave a hole (scallion steamed bun without onion method)
Li Lunming has a habit.Eating steamed buns should taste like green onions but you can’t see green onions. Only steamed buns made by Cai Ji are eaten.The method of this kind of steamed bun is not to cut the onion into the stuffing, but to leave a small hole on the steamed bun, insert the green onion into the hole, and then steam it in a steamer. After the steamed bun is cooked, pull out the onion, Plug the holes with cooked dough.This is contained in Xie Zaihang's "Wenhai Pisha", which is the so-called "Cai Ji's old Luoqun".

"Xiangzu Notes"

Lactose Mariko (excellent folk pastry)
In the Southern Song Dynasty, during the Lantern Festival, women all wore pearls, emeralds, jade plums, snow willows, bodhi leaves, lamp balls, pins, cicada sleeves, and necklaces, while white clothes were fashionable, because white is very suitable for wearing under the moonlight. .Those who are floating around use white paper to make huge cicadas, which are called "night moths".Some people use jujube meat and charcoal chips to make balls, tie them to one end of the iron wire and ignite them, which is called "fire bayberry".Festive food fashion Lactose balls, Ketou noodles, black bean soup, crystal kueh, chive cakes, and southern and northern delicacies, Zaoer cakes, Yilishao, Chengsha dumplings, crispy abalone, cheese noodles, Yuxiao paste, amber 饧, Raw and cooked lotus root, fried dragon wrapped in honey, candied fruit, candied melon, fried ginger with seven treasures, ten types of sugar, etc. Moths, red lights, and color boxes, while pushing carts, sang tunes and sold them.

"Old Stories of Wulin"

Nine Difficulties (Tea Tasting Skills)

According to "Lu Yu's Tea Classic", it is not easy from picking tea to making tea, from brewing tea to drinking tea.To sum up, there are nine difficulties with tea: roasting in the dark is not the best time to make tea; chewing and smelling the aroma is not the best way to distinguish tea; It is not the best heat for roasting and boiling tea; non-turbulent water is not the best water for making tea; externally cooked and internally raw is not the best degree of roasting; green powder and misty dust are not the best tea powder; Not the best way to make tea; Xia Xing Dong Fei is not the best tea drinking habit.

"Valley of Splendid Flowers"

Live fire (sencha special skill)

According to "Yinhualu": ​​Li Yue is addicted to tea. He said: Tea must be roasted with slow fire and fried with active fire.What is a living fire?That is, the flame of charcoal fire.

According to "Sanshan Yulu", there is a tea poem written by Zheng Yu of the Five Dynasties: "The tender buds are fragrant and spirited, and I call them the pods in the grass."The mortar and smoke are smashed at night, and the cold stove cooks with snow.The only worry is that the green powder is scattered, and I taste green peanuts.

"Valley of Splendid Flowers"

Pick out the wine worms (drinking double method)
Yuan Zai, who doesn't drink alcohol, was forced to drink alcohol, but he refused again and again, so he agreed to smell the wine with his nose, but as soon as he smelled the alcohol, he fell drunk immediately.The people next to him thought that the disease could be cured, so they immediately took a needle and picked out a worm on the tip of Yuan Zai's nose, saying that it was a drunkard, and when he smelled the smell of alcohol, he got out in fear.After picking out the drunkard, Won Jae drank twice that day.Also, there is a sober stone in Lee Deok-yu's Hiraizumi villa, and he holds the sober stone whenever he gets drunk.

"Valley of Splendid Flowers"

Taste is holy (wine evaluation skills)

All wines are holy if they are clear in color and strong in taste; those who are golden in color but mellow and bitter in taste are wise; those who are dark in color but sour in taste are fools.Those who use homemade glutinous rice to make people drunk are gentlemen; those who use homemade glutinous rice to make people drunk are middlemen; those who use green rice to make people drunk are villains.

"Valley of Splendid Flowers"

Guangji Temple Prescription (Secret Tusu Wine)
Old Du's poem said: Gu Sui's golden waist curls up, and Jin Tusu walks away.Tusu is a kind of medicinal wine, which is sake added with fragrant medicine on Yuanri.It was based on the prescription of Guangji Temple, which used rhubarb and other eight traditional Chinese medicines, put them in bags, sank them into the well, and put them in the wine until Yuan Ri Ping Ming.The name of this wine is Tusu, and it is said that one should drink it according to one's strength.One person drinks and the whole family is disease-free, and one family drinks one mile and is disease-free.And very effective.

"Valley of Splendid Flowers"

Up in winter and down in summer (fish-eating stunt)

Belly fat is the fat under the belly of a fish.The right plump is eaten in winter, and the right fin is eaten in summer.Because the winter air is on the top, the fat is on the abdomen; the summer air is on the bottom, and the fin spine is on the top.

"Book of Rites Shaoyi"

Five buckets of water (quick vinegar method)

Quick way to make bitter wine (vinegar): cook porridge with one bucket of millet and five buckets of water.A catty of koji, burnt yellow, smashed with a hammer, put it on the bottom of the urn, put the porridge on the koji, seal the mouth of the urn with mud, and after two days, it will have a sour taste.

Keep tasting it, only sour taste, the taste is not good.Boil a bucket of corn and rice and put it in. After fourteen days, the vinegar will be pure and bright, delicious and rich, no different from big vinegar.

"The Art of Qimin"

Put mud on the urn (the secret method of making water and vinegar)

The method of water bitter wine (vinegar): use female koji and coarse rice, two buckets each; soak in one stone of water for one night.Drain the juice, cook the rice and koji into rice.After it is cooked, put it into the urn while it is hot, pour the rice and koji juice along the side of the urn, slightly soak the koji rice with your fingers, and don't let the koji rice float up.Smear mud on the sides of the urn, make an opening in the middle, and cover it with a board.In summer, it turns into vinegar after thirteen days.

"The Art of Qimin"

Tea is the sexiest (Xu Wenchang's method of making tea)

Xu Wenchang has a method of brewing tea with flowers, which is said to be a unique skill in tea tasting.The method is: put the tea leaves in a tin bottle, mix the flowers into it, put the water in and boil it for a while, and it will rise as soon as it boils.The flowers are dried and used to make tea, all for floral fragrance.Plum blossom, orchid, sweet-scented osmanthus, chrysanthemum, lotus, jasmine, rose, rose, etc. are all available.

The nature of tea is the most obscene, and it can be dyed immediately when it is applied.However, the method of using flowers to make tea is only suitable for middle-grade tea. If you use top-grade tea, the fragrance of the tea will be taken away by the fragrance of flowers, which is a pity.

"Stowe"

Epiphyllum at the mouth of the bottle (secret technique for making jasmine wine)

Choose high-quality white wine with good color and fragrance and pour it into the bottle, leaving about three inches of space on the top to not fill it up. Then use bamboo to make a cross or "well" shape to block the mouth of the bottle, and then choose dozens of freshly picked jasmine flowers. The flowers must be kept about an inch away from the wine, and then the bottle mouth should be sealed with paper.After ten days, the whole bottle of wine is permeated with the fragrance of jasmine, and jasmine wine is made.

"Secret Garden of Ancient and Modern"

Reinforcing the body and dispelling evil

Liquor has been left for a long time, and some tend to turn sour. At this time, it is really tasteless to drink, and it is a pity to discard it. You can use some Cassia officinalis from the pharmacy, put it in the fire, grind it into fine powder, and then heat the wine and put it in stone. Put the cassia powder and cover it, and drink the wine after about an hour. The wine tastes not sour, but also quite mellow and good for the body.

"Compendium of Materia Medica"

Dogs and rats cannot be touched (the method of making magic vinegar)
The practice of rice god vinegar is also done on July [-]th.Put the vinegar jar under the eaves.Approximate proportions: one bucket of wheat koji, one stone of water, and three buckets of sorghum rice, such as non-socket rice, sticky millet rice is also acceptable.Depending on the size of the urn, the principle is to fill it up.First measure out the water, soak the wheat koji, then wash the rice, steam it after cooking, and spread it out to cool.Squeeze the koji with your hands and thin it so that there are no lumps. Put it in at one time and don't put it in the future.Stretch your hand into the urn, crush everything into small pieces, and stir vigorously, and stop stirring when it is like porridge.At this time, use silk cotton to cover the mouth of the urn.After seven days, stir once; after seven days, stir again; after another seven days, stir again.After exactly one month, the vinegar is fully cooked.An urn of ten stones, the accumulation of vinegar in it does not exceed five buckets, and it can be preserved for several years without breaking.The water for washing rice should be thrown away immediately, and it should not be eaten by dogs or rats.People can't eat steamed millet rice.

"The Art of Qimin"

Sugar before salt (storage crab secret technique)

The method of storing crabs: In September, collect female crabs (the navel of the female crab is large and round, occupying the entire abdomen; the navel of the male crab is long and narrow).After the crab is brought back, put it in the water, so as not to damage or die.After one night, the crab belly is completely empty.If it is left in the water for too long, the crab will vomit yellow water, which is not good.First boil a small amount of sugar into a clearer sweet juice, put the live crabs in a cooled sweet water vat, spend one night, decoct the water with Polygonum, add white salt, especially salty.After cooling, put half of it in a urn, take out the crabs soaked in sugar water, put them in the salty Polygonum juice, and the crabs will die immediately (you only need a small amount of Polygonum, too much Polygonum will rot instead).Seal it with mud for 20 days and then take it out.Open the navel of the crab, put finely minced ginger, and restore the navel to its original shape.Then put them into clay urns, each with a hundred pieces.Pour in the salted Polygonum juice made before, and soak it completely.If it is tightly sealed and there is no air leakage, it will be successful.Tibetan crabs are very taboo against the wind. After the wind blows, the crab will deteriorate and the taste will not be beautiful.Another method of Tibetan crabs: directly cook the salted Polygonum juice, put it in an urn, and bring it to the river.When you find crabs, put them in the salted Polygonum juice.When the urn was full, it was sealed with mud.Although it is not as good as the previous one, the taste is also very good, and it is the same as the previous method, and cannot be blown by the wind.When eating, put ginger powder in the liver of the crab, and put ginger and vinegar in a small cup.

"The Art of Qimin"

No air leakage (for fish sauce)
The method of making fish sauce: carp and snakehead are the best, and mackerel is also acceptable. When using anchovy and catfish, use the whole fish without cutting it.When operating, scrape off the scales of the fish, wash and dry them, and cut the fish into strips like shredded and sliced ​​meat.Remove the fish bones, the approximate ratio: one bucket of big fish, three liters of yellow coat (one liter is used as a whole, and the other two liters are made into powder), two liters of white salt (if yellow salt is used, it will have a bitter taste), one liter of dried ginger ( Pounded into fine powder), one orange peel (cut into thin strips).Mix these things thoroughly, put them in an urn, seal them tightly with mud and put them in the sun to dry (no air leakage).After the sauce is cooked, pour it in with good wine.Most of the fish sauce and meat sauce are made in December, and there will be no insects in the summer.It can also be used in other months, but it is easy to grow insects, so summer cannot be missed.

"The Art of Qimin"

Wash rice twenty times (wine-making stunt)

The method of making wine: the whole piece of koji cake is dried in the sun for five days, and the koji is brushed three times a day with a cooking broom to clean the koji thoroughly. If the sun is good, it can be dried for three days. Put it on a shelf with a high ceiling and let it dry for a day. Don’t let the wind and soil make it dirty. Measure a bucket of rice on a flat surface. When bubbles the size of fish eyes appear, you can put rice.The stored rice must be treated very finely, and the rice must be washed about twenty times.The food prepared for wine shall not be eaten by man or dog.The river water is the best for washing rice, cooking and washing utensils for brewing wine.

"The Art of Qimin"

Pounded rice with salt (red rice turns white)

The method of turning upland rice and red rice into white rice: soak early rice and red rice in hot water no matter in winter or summer.After a meal, rub it with your hands again, pour it out after the water is cold, wash and rub it with cold water immediately, until the rice turns white, the color of rice made from such rice is white, no less than rice made from rice.In addition, when pounding red rice, put a handful of wormwood leaves and a handful of white salt in a mortar of rice, and pound them together, and the rice that is pounded will be very white.

"The Art of Qimin"

One layer of vegetables and one layer of soil (secret method for storing vegetables)
The method of storing fresh vegetables: From September to mid-October, dig a pit on the south side of the wall where the sun can shine, the pit is about four or five feet deep, take various vegetables, and spread them one by one in the pit In the middle, a layer of vegetables is sprinkled with a layer of soil, so that it can be spread to a foot or so from the mouth of the pit.Cover the top with thick rice, so that the vegetables can last through a winter.You can take it when you want to eat, and the vegetables are as fresh as summer vegetables.

"The Art of Qimin"

The Emperor's Gift (Secret System of Palace Wine)
Taiwei Wang Dan was weak and sick. Emperor Zhenzong personally rewarded him with a bottle full of medicinal wine and asked him to drink it on an empty stomach, which could reconcile Qi and blood and expel evil spirits.After drinking, Wang Dan felt very healthy, so he took the opportunity to meet the emperor to express his gratitude.The emperor said: "This is Suhexiang wine. Add one or two Suhexiang pills to each bucket of wine. This kind of wine can nourish the internal organs and get rid of various diseases in the abdomen. When you get up early in the cold, you can drink a cup." So the emperor said They took out several cups of Suhexiang wine and rewarded them to the ministers.From then on, officials and people's families imitated this kind of wine, and Suhexiang Wan became popular for a while.This proven prescription originally came from "Guangji Fang", called "Bai Ben Pill", and later generations also compiled it into "Qian Jin" and "Wai Tai".It has a special curative effect in treating diseases, which I have described in detail in the book "Good Prescription".However, people in the past did not know how to use it.In Qian Weixuan's collection of "Prescriptions in the Box", the commentary on Su Hexiang Wan said: "This medicine originally came from the imperial palace, and was rewarded by the emperor to the ministers during the Dazhong Xiangfu period." This is what the commentary said.

"The Mo Ke Wields the Rhinoceros"

Exposure to the sun for ten days

There was a man named Liu Baiqiu in Hedong who was good at brewing wine.Every year in June, the hot summer season, put the wine in the altar, seal the mouth, expose it to the hot sun, and drink it after ten days.When the noble officials of the imperial court of the capital are on business trips, they often come to buy and take them back from thousands of miles away, so they are mostly sold thousands of miles away, so they are called "crane cups" and "riding donkey wine".In Yongxizhong of the Western Jin Dynasty, Mao Hongbin, the governor of Qingzhou, came back from his inspection tour.Therefore, later generations called it "capturing rape wine".A ranger once said: "Don't be afraid of drawing a bow and drawing a knife, but be afraid of falling into the spring mash in vain."

"Galanji"

Drunk Rogue (Southern Wine)
NSW has a lot of great wine.Southerners do not use koji and tiller to make wine, but grind glutinous rice into powder, mix the juice extracted from many grass leaves, such as kudzu (wild kudzu) with the powder, and make one by one powder balls, which are as big as eggs, and put them under the basil. Shade up.After one month, the wine can be released.If you drink a lot, you will get drunk easily. After waking up, you still feel hot and sweaty on your head.

There is also a kind of shochu in the south. Fill the wine bottle with the brewed wine, seal the mouth with mud, and cook it with fire, otherwise you will not drink it.After it is burnt, the sealing mud remains firm, and those who drink wine cannot taste its quality, so they drill a small hole in the mud seal, insert it with a thin tube and suck it, which is commonly known as dripping.Some rascals went to the streets empty-handed, went to all the restaurants and said they couldn't drink, until they returned drunk.

There is also a custom in the south. When a girl grows up to several years old, when the water in the pond dries up in winter, several wine jars are filled with wine, sealed and buried in the soil of the pond. In spring, the water rises and the pond is full. Year after year, no digging.When the girl grows up and gets married and holds a wedding, the pool is drained, and the earth is dug to take an altar for the congratulators to drink, which is called female wine.It tastes delicious, and it is rare to find this wine at home.

"Miscellaneous Records of Wasteland"

The magic of water (if served with wine)

According to the "Yu Di Zhi" records, people in Wuxing village take the water from Ruoxia to make wine, and the wine is mellow and delicious, commonly known as "Ruoxia Wine".Zhang Xieshi said that Wucheng wine in Jingzhou and Zhuyeqing wine in northern Henan are the same wine.The only way to make wine is to use water.

"Ten Dao Ji"

Drawing Water from the Yellow River (Kunlun Cup)

The Jia general of Wei State was very rich, his family had a lot of money, and he was erudite and good at writing books.There is an old servant in the family who is good at identifying the quality of water sources and using them to make wine.I often take a small boat in the Yellow River, and use gourds to catch the dripping water from the source of the river, which is no more than seven or eight liters a day.Take it back and pour it into a container. After one night, the water in the container turns bright red and is used to make wine. The aroma of the wine is unique in the world, and the name of the wine is Kunlun Shang.Jia Jiang offered thirty dendrobium to Emperor Wei Zhuang.

"Youyang Miscellaneous"

Hairpin lotus leaves (bilian wine)

In the period of the Three Kingdoms, in the middle of the first year of Wei Guozheng, there was a summer resort called Shijunlin in the northern suburb of Licheng.Every time during the midsummer period, Zheng Gongxi would lead his guests to escape the summer heat.Take a large lotus leaf and put it in the inkstone grid, and hold three liters of wine.Use a hairpin to thorn the lotus leaves, and let the wine pass into the lotus stalk. After a few days, you can see that the curved lotus stem is covered with rhizomes like elephant trunks, and the wine is absorbed through the rhizomes. It is better than ice, and it is called Bilian Wine.

"Youyang Miscellaneous"

When the Rooster Crows (Intestinal Relief Wine)

Zhang Hua loves drinking.In order to brew a mellow wine with a beautiful aroma, boil the juice of Sanwei (cassava), and use this juice to soak koji and tiller (Phellodendron bark) (the koji is produced in Beihu, and the tiller is produced in Xiqiang).Then use the wheat produced in Huzhong, and stir it with the extracts of Wei, Qu, and Tiller when the cock crows at dawn.For three days and three nights, the barley germinates and is used to make wine. The quality of the wine is clear and mellow.Hold it in your mouth for a long time, it makes your teeth move.If you are very drunk and don't sway, it will make people's liver and intestines rot.At that time, it was called "disintestinal wine".Some people also say that drinking alcohol can be a joy for a long night.One talks about Xiaochang, and another talks about Changxiao. The sound of the same word is different, and its meaning is also different. It is impossible to verify whether it is right or wrong.

"Prince Year Supplements"

Irrigation with fruit stones (Qingtian wine)

In Wusun State, there is a plant with a seed called Qingtian Kernel, but the names of its tree and fruit are unknown.Five or six liters of water can be contained in the core, and if the water is filled with an empty core, it will quickly become wine.A man surnamed Liu Mingzhang once got two pieces, and used them to make a jug to hold water and drink it.Feast the guests with the wine of the two cores, drink up the first core and fill it with water immediately, and the two cores alternately alternately, which can be drunk by 20 people.But don't leave it for a long time, otherwise it will taste bitter and difficult to drink.Therefore, the core of the wine is called Qingtian pot, and the wine is called Qingtian wine.

"Ancient and Modern Notes"

Dust Removal (Rain Wine)

A certain person, named Shihu, built a first floor in front of the Great Martial Hall, with a height of forty feet.The high-rise buildings are made of beads as curtains, and five-color jade pendants hang around them.Upstairs there is a bronze dragon with a hollow belly that holds hundreds of hu of wine.Tell the barbarians to spray it on a tall building, and when the wind blows, the fragrance of the wine is elegant, and it looks like a cloud in the distance.It is called Zhanyu Wine, which is used to remove dust.

"Supplements"

Three years in the coffin (thousand days wine)

A man named Xuanshi went to Zhongshan Restaurant to buy wine.The restaurant gave him a kind of wine called Thousand Day Wine, but forgot to tell him to drink less and never get drunk.After returning home, Xuanshi got drunk and lay in bed for several days. His family thought he was dead, so they bought a coffin to bury him.After the thousand days, the restaurant suddenly remembered that when Xuan Shi came to buy the wine three years ago, he hadn't told him to drink the thousand days wine in moderation. If he was drunk then, he should wake up now.So I went to Xuanshi's house to ask.Family members said he had been dead for three years.So, the restaurant explained the reason and went to the cemetery with the family to dig the grave.After opening the coffin, Xuanshi really started to wake up, sat up from the coffin, and went home with his family.The method of making this wine has long been extinct.

"Natural History"

Longkou Spray (Smart Automatic Wine Set)
At the beginning of Kaiyuan in the Tang Dynasty, Donghai Horse was waiting to be sealed. He was a master craftsman with very high skills.In order for the imperial court to unify the revision of statutory instruments, Ma Daifeng modified all the ancient inventions such as the compass car, the mileage drum (mileage meter), and the wind bird (wind detector) to be more perfect and ingenious than the ancient ones.Once, Ma Daifeng made an exquisite dressing table just for the queen.The mirror platform stands in the middle, and there are two floors under the platform, each with several portals.When the queen went to the dressing table and opened the mirror box, the door under the stage opened, and there was a small wooden woman holding a face towel and a wooden comb standing in front of her. After the queen took off the supplies, the wooden figure returned to the door. The powder, eyebrows, bun flowers and other items are taken out one by one by the wooden man; after taking them back, the door is closed again, and the queen is finished dressing, and all the doors are closed.This dressing table is decorated with gold and silver paintings, and the clothes and jewelry of the wooden woman are also extremely exquisite.

At the end of the Kaiyuan period, Ma Daifeng made another rare weapon called "Jiushan piggy bank".The so-called wine mountain means that the wine making mountain stands on a plate with a diameter of four feet and five inches, and there is a big tortoise supporting plate under it, and the power of the mechanism is all in the belly of the big tortoise.The mountain is built in Panzhong, the mountain is three feet high, and the peaks and ridges are undulating, very realistic.The supporting plate is made of wood, the inside of the turtle and the mountain are both empty, and the outside is covered with cloth paint, pasted without leaking, and the outside is painted with colored paintings.Three buckets of wine can be stored in the mountain, and there are wine pools around the mountain. When spitting wine, there is a wine glass in the big lotus leaf under the dragon.The drinker should take the cup and drink it immediately. If it is too late, there will be a two-story attic on the top of the mountain. Put the wine glass back on the lotus leaf, and the dragon will automatically pour wine into the glass again, the envoy who urges the wine returns, and the door of the pavilion is closed.If the drink is not exhausted again, the envoy will return as before, and there will be no mistakes until the end of the banquet.In the north, south, east and west of the mountain, there are dragons spitting wine on all sides. Even if the wine is poured into the wine pool, there are holes in the pool, and then the excess wine in the pool will be automatically drained into the mountain. Then drink it up.In addition, the so-called piggy bank is around Jiushan, where the dragon injects the wine, the empty one is strange, the middle one is flat, and the full one is overturned. Watch it as a warning.When Ma Daifeng made the strange tool "Jiushan Piggy Man", he conceived cleverly, used the principle of physical movement, cleverly made the inner and middle organs interlock, and then opened it on all sides to maintain balance, and used atmospheric pressure to accommodate the atmosphere, atmosphere and The machine rotates, with yin and yang facing the back, so that the liquid can be spit out automatically, so that the faucet can spit out [-]% of the wine cup.

"Journal"

Flow Cup Pool (Building Wine Ships)

In the state of Qi, there was a monk who practiced Taoism according to the precepts. The Buddha was named Lingzhao. He was good at inventing and creating, and the utensils he made were very ingenious.Emperor Wucheng ordered him to build a flow cup pool in the mountain pavilion, and build small boats in the pool to carry wine and cruise slowly.Whenever the boat sailed in front of Emperor Wucheng, Emperor Wucheng took the cup with his hand, and the boat came by itself.At this time, some small wooden figures on the boat clapped their hands rhythmically, corresponding to the sound of silk and bamboo music.After Emperor Wucheng drank all the wine in the cup, he still put the cup back on the boat. At this time, a small wooden man would return the cup to its original position.If the wine is not exhausted, the boat will never leave.Later, not many days later, one day, Lingzhao suddenly felt unwell, and rubbed his heart, suspicious of being stabbed by a knife.After a while, he vomited blood and died.

"Royal View"

Beauty Junzi (Ruilu Wine)
There is no ban on alcohol in the Guangyou area, and both public and private people can make wine.Shuisi Ruilu wine is the most popular among all kinds of wine. It has a mellow and wide flavor, quite connotative and endless aftertaste.This wine was originally produced in Hezhou, but the wines in Linhe are far inferior to the wines produced in various counties of Ruilu Wine, and all of them have shortcomings.Zhaozhou wine is quite intoxicating. It is said that when making wine, mandala flowers are picked and placed on the surface of the wine jar to make the wine absorb its poison. Drinking this wine is harmful and not beneficial.Between Bin and Heng, there is the ancient Spicy Xu Mountain, on which vines grow, and the mountains and rivers are also suitable for wine making. The color of the wine is reddish. After several days in the hot sun, its color and taste will not change, but it is not full-bodied.Wealthy families in various counties mostly brew old wine, which can be stored for ten years. Its color is deep red and black, but its taste is not bad.Most of the roadside hotels in various places sell liquor, especially in Jingjiang.Pedestrians can buy a large bowl of baijiu for [-] yuan, plus a bowl of tofu soup, commonly known as tofu wine.The reason why Jingjiang can produce lead powder is because distiller's grains are abundant, which can provide a large amount of raw materials for producing lead powder.

"Answers Outside the Ridge"

Divine wine (Century-year-old wine recipe)

When Liang Zhangju was in Gansu, he met with Shenjunmen of Qi Auditorium.Shen Junmen gave him a prescription for medicinal wine, saying that it can cure deafness and improve eyesight, and make black hair beautiful.Liang Zhangju took it according to the prescription, and after a month, his eyesight suddenly became better than before.Its prescription uses two liang of honey-roasted arrow Qi, one liang of angelica, two liang of Fushen, one liang of Codonopsis Radix, one liang of Ophiopogon japonicus, one liang of Poria cocos, one liang of Atractylodes macrocephala, one liang of Shudi qian, one liang of Shengdi qian, Six qian of cinnamon, eight qian of schisandra, one tael of jujube skin, one tael of Chuanxiong, one tael of tortoise gum, eight qian of Qianghuo, one tael of Fangfeng, one tael of wolfberry, and one tael of Guangpi, a total of eighteen flavors, plus two catties of red dates and rock sugar Two catties, twenty catties of sorghum shochu, boil a stick of incense, or bury it in the soil for seven days, and drink according to the amount.Shen Junmen said: "This wine is called Duke Zhou Centennial Wine, and it has to be stuffed. Duke Zhou himself said that he has been drinking this wine for 40 years, and his life is over a hundred years old. His family has been drinking this wine for three generations, and there is no one under the age of 70."

When Liang Zhangju returned to western Guangdong, he published this prescription, and his colleagues, soldiers and civilians all served this wine effectively, so he named it "Lianggong Wine".A well-known doctor studied this strange prescription carefully, and after a long time said with admiration: "The combination of water and fire is really a good prescription, and the success of the prescription lies in the taste of Qianghuo. This so-called small intrusion, big incomprehensibility, is not a divine hand You can't use this." Since then, he has been drinking for a long time.

After Liang Zhangju retired and returned to the field, he lived in Nanpu.Several local patients who had suffered from malaria for three years asked him for a small bottle of this wine and took it back to drink.

"Returning to the Field"

Spring gone and never coming back (ancient wine name)
Han Yu has a poem: "You can buy and throw away your youth frequently", which means that spring is the name of the wine. "Guoshibu" records: "Wine has the rich water spring in Ying, the Ruoxia spring in Wucheng, the earth cave spring in Xingyang, the frozen spring after Fuping, and the burning spring in Jiannan." Du Fu also wrote a poem: "Wear the cloud "Anqu Michun" is also named after "spring". In the book "Legend of Pei Gui", there is also the name of the wine "pine mash spring", which shows that people in the Tang Dynasty often used spring as the name of the wine.

"Qiu Chi's Notes"

Medicine King's Inscription on the Wall (Tu Su Liquor Prescription)
The "Seven Revisions" contains the secret technique of making Tusu wine.Tusu, originally the name of the ancient nunnery, according to "Ji Shao" said: "Tusu wine, drink it on the first day, can get rid of the plague." Sun Simiao, the king of medicine, once wrote the word "Tusu" in his nunnery.According to legend, this wine has the effect of killing ghosts and killing people's souls.The recipe for this wine is: Rhubarb, Platycodon grandiflorum, Atractylodes macrocephala, and cinnamon are used for one or two qian each, aconitum for [-] qian, and sarsaparilla for [-] qian. They are respectively ground into powders, packed in cloth bags, and suspended for sinking in the dark days of December. In the well, make the medicine bag touch the mud at the bottom of the well.On the first day of the first lunar month, take out the medicine and put it in wine, boil it for a few times, and then drink it standing in the east facing the house. Start with a small amount, and then as much as you like.There is also a secret: add one or two of Fangfeng, and the alcohol will be stronger.

"Returning to the Field"

Older and clearer (brewing wine method)
Cangjiu was famous before Shaoxing in the Southern Song Dynasty. People today only know about Shaojiu, but few people mention Cangjiu. Because it is the last brewing method, the original brewing method is gradually unknown.Ruan Wushan once said: "Wu's, Liu's, and Dai's wines are the best in Cangzhou, and the others are not very good. That's because the wines made by these wineries will start to taste clear and mellow after ten years of storage." In fact, just imagine, after ten years of wine, even ordinary wine may not be bad, why is it only Cangjiu?It is said that the restaurants outside the city of Cangzhou all lived in rows of houses with the city behind the city and facing the river. At the end of the Ming Dynasty, three old people went to the restaurant to drink drama and left drunk without paying for the drinks.The next day, they came to drink again, but the restaurant didn't ask them for money, and the three old men got drunk again.Before leaving, I poured the extra wine into the river outside the gate. Since then, the color of the water has gradually changed. Using the river water in front of the gate to make wine, the taste is better than other places. The river in front of the gate is only a few miles away. The water is not good, which is how Cangzhou wine got its name.Liu Ziting believes that what Ruan Wushan said is true, and his evaluation of Cangjiu is recorded in "Cha Yu Ke Hua".It was the first time for me to take a boat through Cangzhou on the canal. I searched around the village, and finally bought a jug, which was really good.After that, after passing through the land many times, he ordered his servants to buy wine, but none of them were as good as the former.

"Wandering Continuation"

Drink again in the middle of the night (secret method of drinking soju)

The name of shochu is unknown in ancient times. It was first seen in the poem of Baixiangshan: "Shochu first opened amber light", which shows that the shochu at that time was red, not the white wine of today. People in Yuan Dynasty called it Hantao, and Li Zongbiao called it Aci. ancient wine.A poem said: "When you are late, you start to learn the method of sweating and drinking, and use one as ten flavors and strong." That is really today's shochu.What people call gas wine today is sweat wine.Nowadays, shochu can be found all over the world, and sorghum is the most authentic. Peijiu, Lujiu, and Fenjiu in the north are all brewed with sorghum, and because of the different taste of the water, the strength of the liquor also varies.I once heard foreigners say that there is a treasure in China, but people don’t know how to take it best. Get up in the middle of the day and take a cup of shochu, serve the wine with small dishes and light dishes, and go to bed after taking it. This way of drinking is very beneficial.In my opinion, as an official, you are busy all day long, and you may not be able to sleep on your pillow at night, and it is also very inconvenient to warm wine and cook dishes at night, and it is rare to have such a suitable person for daily support.Shanzuo’s method of serving shochu at night is to make a small silver bottle a bit like a foreign snuff bottle, with a screw cap on the bottle mouth, fill it with warm wine before going to bed, and put it in the pocket of the undershirt and pocket, and drink it It is not cold all night, and I also use a small silver box to store some light food, put it on the side of the pillow, take it at night, take it at night, take it at bedtime, and drink it freely without having to work for the family. It is very simple.I learned to use this method to serve shochu at night from Shanzuo, and it has been nearly 20 years. I have taught this method to all my friends, so more and more people use this method, especially when drinking like this during cold nights and long nights. Especially funny.

"Wandering Continuation"

Long Brewing (Secrets of Wine Brewing)
Zuo Taichong's "Wei Du Fu" records: "Rewarding Zhongshan with alcohol, wandering for a thousand days." "Natural History" also records Liu Yuanshi's thousand-day drinking, all of which are incorrect. "Zhou Li" Jiuzheng commented: "Sake wine is made in winter in Zhongshan today, and it is made in summer." It also explained: "The wine in the past is long, and the wine in winter is in spring, and the sake is longer than the old wine." The name of Japanese wine means that the wine has been brewed for a long time. It is far-fetched to say that a thousand days of wine will lead to a thousand days of drunkenness.All wine is expensive because it has been brewed for a long time, and it is also expensive because it has been re-brewed.I think back then, when I was in Lanzhou, I was invited to drink by the Tijun of the Qi Auditorium. During the banquet, after drinking for three rounds, the host brought out another kind of wine for everyone to taste. The color was like clear water, and the taste was slightly sweet. I don’t know why liquor.The auditorium said: "This wine is made by the Mongolians, and its name is Aerqi." I think it is a little too thin.The auditorium said: "This is just the first brewing. If you add a little yogurt. If it is steamed again in a pot, it will be called Alzhan, and the taste will be stronger; the third brewing is called Heerzhan; the fourth brewing is called Depu Shuer; the fifth brewing The brewing is called Zhanpushuer; the sixth brewing is called Xunshuer. Every time you brew more, the color will become thicker, the taste will be thicker, and the fragrance will be stronger. With the amount of wine you drink, if you drink ten cups, you will be drunk." Dafan Tianyuan There is nothing that cannot be made into wine, and the nature of grapes is especially suitable for wine making. The longest grapes I ate in Zhizhou were no more than two inches long. I once heard from outsiders that the grapes in Turpan can grow up to three or four inches long. It can be cut into four pieces. Using this kind of grapes to make wine, how can the wine not be full-bodied?

"Wandering Three Talks"

Color like amber (brewed with Pucheng red wine)

Tang poetry wrote: "Lanling fine wine tulips, jade bowls filled with amber light." In fact, there is no such wine in Changzhou now. The old man in Suiyuan boasted that he had drunk Lanling fine wine. Maybe he encountered it by chance. It must be in the Xiangguo Liu Wending , This is another old way of flaunting high officials.I said, it must be said that the color of the wine is as bright as amber. Only the red wine from Pucheng deserves it.This point is unknown to the old man Suiyuan.

"Wandering Three Talks"

Only drink once in a lifetime (making Huiquan wine)

According to Suiyuan, Huiquan wine is brewed from the second largest spring in the world, so it is naturally a good product, but it is a pity that it is crudely made by small people in the market today, so that the quality of the wine is poor and simple.It is said that there is also high-quality Huiquan wine, but I have never drunk it.I remember when I was in my 30s, I once drank the old Huiquan wine in the house of my peer Xu Wangqin. Because the base of the wine is good, year after year, the quality of the wine has become extraordinary.Later, I was an official in the north and south of the river for more than ten years, and traveled to the foot of Jiulong Mountain more than 20 times. I never drank Huiquan wine again, but after all, I tasted it once.

"Wandering Three Talks"

Freeze to remove water from wine (secret method for extracting alcohol)
Wine can be mixed with water, but not too much, if there is too much, it will be useless.Such as six parts of wine and four parts of water, there is nothing to do.If the wine is [-]% wine and [-]% water, you only need to seal the wine tank with tissue paper in severe winter, put it in the open air at night, open the tank the next morning, there will be a thin layer of ice on it, remove all the ice, and the rest will be fine. Became wine.When I was working in the capital, I used a large bowl to mix wine with water every night in winter, and made it according to this method.The next day I drank alcohol.

"Wandering Three Talks"

Xiangpiao Linwai (bamboo tube wine making)
Du Fu has a poem: "The fish knows the beauty of the origin of Binghong, and the wine remembers the pitong is useful." The name of Pi Nai River is in Sichuan.Pi people pour spring brewed wine into bamboo tubes, wrap it with plantain leaves, believe it outside the forest, and then break it to offer.This is Pitong wine.Therefore, in Li Yishan's poem "Jinshi", there is a sentence "the chess piece is a wine pot".

"Valley of Splendid Flowers"

Sanjue (made yellow orange wine)
The King of Anding made a kind of wine with yellow oranges, which is unique in color, fragrance and taste.There is a poem from Dongpo: "Last year in Dongting spring, incense mist was often written. This year in Dongting spring, the color of jade is suspicious of wine. The fragrance floats between the bottles, and the lamp is sublighted. If you want to establish a name, you can't ask for a fight. Should be Calling the fishing hook, also known as the sweeping broom. Mr. Xu's cup, pouring me into the mouth of the sky."

"Valley of Splendid Flowers"

Spring River Water (Vintage Wine)
When Han Zicang guarded Huangzhou, he used Chunjiang Lvzhang grape fermented grains to make new wine, which was called grape fermented grains.There is a poem that says: Wine uses spring water to overwhelm Yunqu rice spring.

"Valley of Splendid Flowers"

A piece of white all over the mountain (making pear wine)
Bai Letian wrote a poem in Hangzhou, in which there is such a line: "Red sleeves weave silk to praise persimmon leaves, and green flags sell wine while taking advantage of pear blossoms." It is said that Hangzhou people have a custom that wine must be made when pear blossoms are in full bloom and the mountains are white. At that time, the wine brewed at this time was called Lihuachun.

"Valley of Splendid Flowers"

Flower juice (vinology)

There is a kind of tree in Dunfeng country, which looks like a pomegranate tree.When the flowers bloom, pick the flowers, squeeze the juice, put it in a urn, let it stand for a few days, and then it will become wine, which tastes sweet.

"Valley of Splendid Flowers"

When the Thunderstorm Comes (Pilijiu Secret Recipe)
In the hot weather, when there is a thunderstorm, the rainwater is collected, and the rice is washed with the rainwater, and the wine made is called Perak wine.

"Valley of Splendid Flowers"

Big urn storage for ten years (annual Cuitao wine)
Wei Zuoxiang can make fine wine, called Linglu Cuitao, which is often stored in large urns for ten years, and its taste is unbeatable.Emperor Taizong once bestowed a poem saying: "Linglu is called Lansheng, Cuitao passes Yusai, you will not wake up for a thousand days, and you will not lose your taste for ten years."

"Valley of Splendid Flowers"

Until the vernal equinox (secret brew of raw spring wine)
Zhao Xianghe, who has been in the Gongzhong Shuke for 40 years, has made many friends and is very hospitable. He is good at growing flowers, especially chrysanthemums.The apartment is located on the Shangxie Street of the Temple of Earth, and there is a Wanxiang Pavilion in the courtyard of the apartment. I painted it myself, which is called "The Picture of Chrysanthemum".Whenever the flowers are in bloom, a banquet is held almost every day to treat guests to enjoy the flowers.The dishes cooked in the home kitchen are delicate and economical, not as gorgeous and unreal as those made by foreign chefs.Regardless of whether they are acquainted or not, the gatekeepers will guide the flower viewers to serve tea in the flower room, but smoking is prohibited in the flower room, and no banquets are held here.The country people call the chrysanthemum Jiuhua because it blooms in September.The chrysanthemums I plant are carefully cultivated, not only can survive the winter solstice, but also can welcome the plum blossoms. However, it is not easy to do so. The cultivation and irrigation in spring and summer, and the worship and protection in autumn and winter have all taken great pains.Liu Jinmen's servant gave a couplet saying: "I have always taken chrysanthemums as my life, and Songxue is indeed a fairy." This is really a wonderful sentence.Nearly [-] years old, returned to Yizhou.Lansun Jiqiao, an official to Nongcao, came to Beijing at the age of one year. He once presented a bottle of wine and said: "This is made by the spring equinox of Laishui. It is called Shengchun wine." It is more mellow and fragrant than Zhejiang wine, and tastes like rice cracker.I thought it was too little, so I sent a big altar after returning.People in Kyoto only know Zhao Ju, but not Zhao Jiu.Its chrysanthemum is roughly the same as other chrysanthemums, and its wine is a very unique wine.This is exactly: Yan Shikong is a treasure trove of rare goods, but Wengzhai lacks Dongjia wine.The well-known wine is not needed, but Zhao Bi has it today.The elegant gathering of good days invites me to drink wine, and the four seats of the statue are all evaluated.Or it can be said that rice is rich in nature, and I think the water spring contains ancient fragrance.The main thing is that it is brewed in the spring equinox, and the smell is as neutral as a cupboard.Don't drink Dongpo with Zhenyi, and it will be the light of Chongyang rice.It is rare and rare to be frugal and selfish, and the love will be deep or longer.Sure enough, Songxue is a fairy, and the big cup was just empty when the bottle was held.

"Country Talk"

Hot or cold (pepper wine recipe)

Pepper wine can dispel cold, cure diseases and strengthen the body.Its production method: take one or two dried gingers and seventy pieces of pepper, and pound them into fine powder.Choose five good pomegranates, squeeze out their juice, put them into five liters of good spring wine together with minced ginger and pepper, and warm it up before drinking.Can be served cold or hot.This wine is warm in the middle and low in breath. If you feel sick, you can drink it.Those who are good at drinking can drink four or five liters, and those who are not good at drinking can drink two or three liters, according to their own wishes.If you make more wine, you should generally formulate according to the above ratio, but you can also increase or decrease the amount of ginger and pepper according to your own taste. If you can't drink it all at once, you can stop it for several days.This wine is a kind of wine that Hu people like, and it is called Pibo wine.

"Natural History"

The Three Armies of Winemaking and Drinking (Secret Recipe for Making Longevity Wine)
In the early Qing Dynasty, Zhao Shangshu in the south of the Yangtze River got a formula for medicinal wine from Prince Kang.At that time, when Prince Kang commanded the army to march westward, a Taoist priest came to the army to present the prescription of fairy wine, saying that making wine according to the recipe to drink for the three armies would drive away miasma and prolong life.Fang Kai: ten catties of shochu, one and a half catties of vinegar, one and a half catties of brown sugar, two catties of river water, one piece of Chuanwu, one piece of grass aconitum, wrapped in noodles, simmered and sliced, for three qian of bamboo leaves and three qian of chrysanthemums , use bags of medicine, transfer the sugar water into the wine tank, and choose a place without chickens and dogs for treatment, and the heat is carved with sticks of incense.When the prince saw this place for the first time, he felt that there was nothing special about it. He thought the Taoist was talking nonsense and didn't care, so he ordered him to help out of the tent.The Taoist priest disappeared suddenly just after leaving the tent, and the prince Fang was startled, so he made wine according to the recipe to drink the three armies, and it really worked.At that time, the prince had a good relationship with Zhao Shangshu, and Zhao Su was suffering from rheumatism, so he drank this prescription, and his old illness was cured immediately. The couple lived to more than 90 years old.This prescription has been widely spread among people, and it is effective in treating rheumatism.

"Wandering Conversations"

Crassula (wine koji)
Polygonum is an annual or perennial herb.Polygonum rubrum is the so-called Youlong often mentioned in ancient poems, commonly known as water red.Jiangdong people also call it Ze Liao, or call it Huo Liao.In Taoist prescriptions for people to treat diseases, Polygonum is also used as a blind medicine, which is called Cranegrass, because the shape of the stem resembles the joints of a crane, so it is named.However, there are two kinds of Polygonum zebra: the one with a spicy taste, which is used by restaurants to make koji, and the other that is not used.

Tribulus, or Tribulus terrestris, is a thorny wild plant.There are two kinds of it: red heart, commonly known as red gray di, the ancients used it to make soup, so-called quinoa soup.Today people rarely eat it, because there are more varieties in the vegetable garden than in the past, but mountain people or hermits still like to eat it.The dry stem of quinoa is light and firm, and it can be used to make a walking stick, which is very suitable for the elderly.People in Tang Dynasty also used it to weave beds, and usually used it to weave other things.Chenopodium can be used as medicine, and Xianfang uses it to make a secret medicine, or burn it to refine medicine, and take its red heart as a medicine, which is called Hedingcao.

"Old News"

Red gauze pouch (tea cultivation technique)

Baked tea comes from Nanjianzhou and Jianning Prefecture in Fujian Province.Herbal tea is abundant in Zhejiang and Zhejiang provinces, and "Rizhu" tea is the first among the products in Zhejiang and Zhejiang provinces.Since Jingyou in the Song Dynasty, the "self-bud" tea in Shuangjing, Hongzhou has become more and more popular. In recent years, it has been made especially fine, and it is packaged in small bags made of red yarn. , to escape the heat and humidity.This kind of "Ziya" tea ranks above the "Daily Zhu" tea, so it is the first herbal tea.

"Return to Field Records"

Dragon and Phoenix Tuancha (Exquisite Tribute Tea)

Tea making flourishes in the south of the Yangtze River, especially Longfengtuan tea, which has eight cakes per catty.During the Qingli period of the Northern Song Dynasty, Cai Junmo served as a transshipment envoy in Fujian and began to make small groups of tea as tribute, twenty cakes per catty. This is the top-grade dragon tea.Emperor Renzong especially cherished this tea. Even the closest prime ministers and ministers never rewarded it. Only on the night of fasting in the suburbs, four people from each government gave a cake.The palace people cut gold and pasted it with dragon and phoenix flowers, and the eight people shared it and stored it. They treated it as a rare treasure and did not dare to cook and drink it.Mr. Ouyang Wenzhong said: "Tea is the essence of things, and Xiaotuan is also the essence."

"Return to Field Records"

Sounding Spring in the Pot (Kung Fu Tea Ancient Technique)

The three prefectures of Liao, Zhang, and Quanzhou in Fujian and Chaozhou in Guangdong pay attention to drinking Kung Fu tea, which is very special.The tea sets are very delicate, using rectangular disks, one pot with four cups, the pot is a copper pot or Yixing purple sand pot, the pot is as small as a fist, and the cup is as small as a walnut.Tea must use Wuyi tea.When the guests come, treat them with tea, take the teapot and put it in a disk about seven inches in diameter and one inch deep.First take a pinch of tea leaves, rinse off the dust and impurities in the tea leaves with cold water, then put them in a pot, fill with boiling water, and cover the pot.Then slowly pour boiling water on the pot. When the water poured into the plate is almost full, take a towel and cover the pot.After a while, I removed the towel, took the pot, and poured tea into cups to serve the guests.Guests must hold the cup to their mouths, sip slowly, and savor carefully.If you drink too quickly, the host will definitely be very unhappy, angry that he has no demeanor.

It is said that once upon a time there was a rich man in Chaozhou who loved drinking tea and was famous far and wide.One day, a beggar came to the door, leaned against the door, looked at the rich man and said, "I heard that the tea in Jun's house is very exquisite, can you give me a cup now?" Weng smiled and said, "You are a beggar who knows how to drink tea. The beggar said: "I was also a rich man, and I loved tea like my life, but my family was ruined because of tea. Now my wife and children are still here, and I have to beg to find my own way of life." The rich man saw that he was so pitiful, so he fell Made him a cup of tea.The beggar finished drinking and said, "Although your tea is delicious, it's a pity that the tea taste is not very strong. I know this is because the tea is made in a new pot. I have a teapot that I used to use, and I always take it with me every time I go out. It’s cold and hungry, so I’m reluctant to sell it.” The rich man came to have a look. It was indeed a good copper teapot, well-made and light black in color. When the lid was opened, there was a scent of tea, and he couldn’t put it down.So he borrowed a pot of tea from the beggar, and the taste was really clear and mellow, so he wanted to buy the teapot.The beggar said: "This pot is worth three thousand gold. I can't sell all of it. I want to sell half of it to you. You only need to pay me fifteen hundred gold. I will use it to buy some family property and clothes. You will keep the teapot, but I want to sell it to you." From now on, I will often come to Jun's house to drink tea and talk with you, and share this pot, what do you think?" The rich man happily agreed.The beggar took the gold and went home.From then on, the beggar went to the rich man's house almost every day to sit and drink tea with the old man to share the vicissitudes of life, just like old friends for many years.

The method of cooking Kungfu tea can be found in Lu Yu's "Tea Classic".The utensils used are more refined.The tea stove is shaped like a cylinder, about one foot two or three inches high, and is made of fine white clay.The best teapot is the Yixing teapot, which has a round body with a flat belly and a curved handle with a spout. The larger one can hold half a liter.The teacups and trays are mostly made of flower porcelain, and the outside of the cup is painted with landscape figures. The workmanship is extremely fine, but there is no inscription mark and the date of manufacture. It seems that it is not a modern product, but there is no way to verify it.One stove, one pot, one plate, only the number of teacups depends on the number of guests.In addition, utensils for making tea include tiles (a kind of warmer), palm mats, paper fans, bamboo clips, etc., all of which are made in a simple and elegant way.Especially pots, plates and cups, the older they are, the better they are and the more expensive they are, which are uncommon in general cruise ships and paintings.The owner of Wanhua wrote a poem about sipping tea in Chengjiang Yueer's boat: "After the banquet, the moon is full and the moon is full. I take off my clothes and sit alone. The joy is fading. The beautiful girl from the Zuo family is very romantic. She cooks phoenix balls (that is, tea with phoenix patterns) for me to relieve my troubles. Cake). The sound of the small tripod makes the spring resound, and the canopy window is quiet at night and the cicadas are talking. A cup of sips clears the snow, and I don’t envy Mengshan’s live fire.”

"The Unofficial History of the Qing Dynasty"

Bamboo berry moss (tea making technique)
Tea making in the Tang Dynasty was different from today's.Today (Song) tea pickers pick buds that are steamed and dried.The tea pickers in the Tang Dynasty picked and stir-fried the tea.Liu Mengde tried the tea song and said: "Pick the eagle's beak from the Fangcong, and stir-fry it to fill the room with fragrance." He also said: "Yangya and Yinling are different, not like a field of berries and moss under the bamboo." It can be seen that the ancients I think Zhujian tea is the best, and it is still the same today.At the end of the Tang Dynasty, most of the tea made by grinding with a mortar was sencha, so Zhang Zhihe said: "The tea is fried in the green bamboo in the stele woodcutter."

"Miscellaneous Notes of Yi Jue Liao"

Aware of this news (tea tasting technique)

Wuyi roasted tea is famous all over the world.However, the ancients did not pay much attention to Wuyi tea at the beginning, nor did they pay attention to the fine roasting method. "Huayanlu" says: "There are Tang tea products that use Yangxian as the offering, but Jianxi and Beiyuan are not available. In Zhenyuan, Chang Gun was the governor of Jianzhou, and he began to steam and roast it. It is called a paste. Tea. Ding Jingong was the transshipment envoy of Fujian, and it was first made into Fengtuan." Although Beiyuan belongs to Jianzhou, its name is Fenghuang Mountain, and there is a gully next to it, which originated from Shaxi, not Wuyi as mentioned.Su Dongpo's "Feng Yan Inscription" said: "The emperor ordered Wuyi to be a tea garden, and the mountain is a lonely phoenix to fly and smell." He also wrote "Litchi Sigh" and said: "If you don't see the millet buds by the Wuyi stream, the front and back Cai Xianglong added "The Phoenix Mountain was named after Beiyuan as Wuyi Mountain.There is a temple in the mountain called Tianyouguan, where there was a Taoist priest who was quiet and sang at night to talk about tea.Jing Shen said: There are four grades of tea names, and there are also four grades of tea products.Nowadays, Wuyi tea is still favored by state government residences and wealthy families in the city, and the favorite tea is called "Huaxiang".In fact, the good tea with "flower fragrance" is called "Souchong".In the mountains, "small species" are common products, and those above it are called "famous species".Outside of Wuyi Mountain, this product is rare.The Kung Fu tea spoken by Quanzhou and Xiamen people is known as the "famous species".In fact, it is only a "small species".The higher ones are called "odd species", such as snow plum and papaya, which are rare even in the mountains.It is probably because the tea tree is similar to plum blossoms, so it attracts the smell of plum blossoms; it is similar to papaya, that is, it attracts the taste of papaya, and the others can be deduced by analogy.This tea also has a different nature, the water from the mountains must be used to develop its essence, and the taste will fade after a long time of reading. Among the 36 peaks, there are only a few peaks.Every monastery hides each kind, which cannot be more than a catty. It is stored in very small tin bottles and placed in the middle of famous large bottles. When distinguished guests and celebrities come to the mountain, they take out a little and present them solemnly.The ones presented in small bottles are also titled "odd species", but they are actually "famous species", mixed with papaya, plum blossoms and other things to enhance their fragrance, not really "odd species".

The so-called tea tasting has four grades, one is fragrance, flower fragrance, small species and so on, and today's tea tasters regard it as the supreme essence.If you don't know how to wait, it will be said to be clear, but the fragrance is not clear, and it is still ordinary.If you wait a little longer, it will be sweet, and if you are clear but not sweet, it will be bitter tea.If you wait and go on, it is said to be alive, and it is not good tea to be willing to live but not to live.The word "living" has to be distinguished from the tongue, which is very small, but the taste can only be realized by retting with water from the mountains.

The above words have never been heard by the world except Taoist Jing Can, and even Lu Hongjian's "Tea Classic" has never dreamed of them.

"Returning to the Field"

Rotten stone (tea knowledge)

Lu Yu wrote in "The Classic of Tea": The best tea grows in rotten rocks; the medium tea grows in gravel soil; the inferior tea grows under loess.According to this, it is sure to be correct to identify the quality of tea.

"Valley of Splendid Flowers"

Meat water (digestion tea)

In the Tang Dynasty, when an official came to Shuzhou to take office, Li Deyu said to him: "When you arrive in that county, if you encounter tea from Tianzhu Peak, you might as well buy three small bags of it for me." .Li Deyu smiled and politely returned it.The following year, this person pursued with great intention and only obtained a few small bags of tea leaves from Tianzhu Peak, which he gave to Li Deyu.Li Deyu took a closer look, accepted it with a smile, and said to the man: "This tea is the high-quality goods I want. It can eliminate alcohol and food poison." close up.When it was opened the next morning, all the meat in the Ou had turned into water.How this tea is processed, no one knows except the old tea planter on Tianzhu Peak.After the old man passed away, the skill of making tea also disappeared.

"The Story of China and North Korea"

Cloud and Mist (Mengling Summer Tea)
"Dongzhai Chronicle" says: The tea produced in Mengling, Yazhou, Sichuan is the best, and the tea there grows the latest, usually at the turn of spring and summer, and it is often covered with clouds and mist, as if there are gods is protecting.

"Valley of Splendid Flowers"

Tea bears like milk (made Yuquan tea)
Long Baked Spring Tea is Royal Spring Tea.According to legend, before the Beiyuan Tribute Tea House, the buds were as thin as needles and were made with imperial water. Each labor cost [-] cents, and the one whose color was milky white was the most refined.

"Valley of Splendid Flowers"

Engraving gold on tea (making dragon and phoenix tea)
Nanjian has Mengding stone scented tea.Huzhou has Guzhu purple bamboo shoot tea.There is Bijian Mingyue Tea in Xiazhou.

The most valuable tea variety is Longfengtuan tea.Each ball has eight cakes and weighs one catty.During the Qingli period, when Cai Junmo served as a transshipment envoy on Fujian Road, he began to make small pieces of dragon tea.Each ball of twenty cakes weighs one catty, and is worth two taels of real gold. However, gold is available but tea is not available. Every time the southern suburbs send Zhai Zhongshu, the Privy Council will give one cake to each of the four people.After the palace people get it, they often engrave it with gold, treasure it, and play with it from time to time. It is so valuable, one can imagine.

"Valley of Splendid Flowers"

The best in water (tea secrets)
According to Lu Yu's "The Classic of Tea" on water: the water used to make tea is the top, the river water is the second, and the well water is the bottom.In the mountains and rivers, the flowing water of milk spring and stone pool is the best, and the water of turbulent waterfalls should not be eaten. If you eat it for a long time, you will suffer from neck pain; river water should be drawn far away from people;That's all it says.Liu Bochu said: The Yangtze River water is the first, Wuxi Huishan Shiquan water is the second, Suzhou Huqiu Shijing water is the third, Dushanyang well water is the fourth, Yangzhou Daming Temple well water is the fifth, and Songjiang water is the sixth. Huai River seventh.In Li Jiqing's water rankings, there are 16 rankings, with Lushan Kangwang Valley Water first, Wuxi Huishan Spring second, Huqiu Well fifth, Yangtze River seventh, Songjiang No.20, and Xueshui No.[-].It seems to be the opposite of Lu Yu's opinion.The author believes that there are good and bad tastes of water, and those who want to only ask for one or two and talk about the second are making unreasonable comments.

"Episode [-]"

Shiyanbai (Song Dynasty famous tea)

Cai Junmo is very good at distinguishing tea, and none of the descendants can reach his level.In Jian'an Nengrenyuan, there is tea growing in the crevices of the stones. The monks picked this tea and made eight tea cakes, which are called Shiyanbai.Send Junmo with four cakes, send someone to the capital with the other four cakes, and send them to Wang Neihan Yuyu.More than a year later, Jun Mo was called back to the palace to visit Yu Yu.Yu Yu ordered his disciples to choose the best tea from the tea pot and treat Jun Mo to it.As soon as Junmo picked up the teacup and hadn't tasted it, he said, "This tea is very similar to Shiyanbai from Nengrenyuan. How can the public come here?" Yuyu didn't quite believe it, so he asked for a tea post to test it, and it was indeed Shiyanbai.Repeatedly sighed: "I admire! Admire!"

"Song Barnyard Banknotes"

Golden thousand taels (tea utensil secret)
Changsha tea utensils are the most exquisite in the world.Each pair of tea sets needs three hundred or five hundred platinum stars.All tea sets are available and packed in a large silver box for external use.Zhao Nanzhong Shuai Tanri once bought a batch of tea utensils with a thousand taels of gold to present to Shangfang.Mu Ling was overjoyed, because the workers in the inner courtyard of the palace could not make such exquisite tea utensils.

"Song Barnyard Banknotes"

Who knows the best season (boiling water and making tea)

Luo Dajing "Helin Yulu" records: "Three Tea Classics" written by Li Nanjin, who was in the same year as me, said, what is the best time to boil the water used for tea?It is the best time to boil water with the bubbles in the water like fish eyes gushing from the spring.However, people in the world today seldom use cauldrons to make tea, but mostly use copper bottles to boil water, so it is difficult to see bubbles in the water.Therefore, it is distinguished by the sound of boiling water, the so-called first boil, second boil, and third boil.According to Lu's method, the second boiling is suitable for making tea without using a tea wok.If you do not use boiling soup to make tea, but directly use a tea pot to make tea, it is most suitable to do the second boiling and the third boiling.For this reason, Nan Jin wrote a poem on sound discrimination: "Insects chirping and cicadas urging, suddenly a thousand carts came bundled up. Hearing the wind in the pines and the water in the stream, he called out for the green porcelain cup." The theory is indeed incisive, but I It is believed that the method of making tea is that the soup should be tender rather than old.Because the soup is tender, the tea tastes sweet, and the soup is old, the tea is too bitter.If the sound of boiling water is like the wind blowing through the pine forest, and the tea is brewed immediately when the stream is gurgling, wouldn't the taste be too old and bitter?It is best to remove the bottle from the heat after the water is boiled, and then make tea after it boils. In this way, the soup is moderate and the tea tastes sweet.Nan Jin did not mention this point in the "Three Tea Classics".Therefore, I added a poem: "At the beginning of the pine wind and juniper rain, I hurriedly led the copper vase away from the bamboo loam. After the sound and hearing are all silent, a cup of spring snow is better than a goblet."

"Song Barnyard Banknotes"

Beiyuan Longbaked (Secrets of Ancient Tea)
The dragon tea in Jianxi originated from the Li family in the south of the Yangtze River, and it is known as "Beiyuan Longba".In the middle of a mountain, surrounded by deserted land.Those who come out of this mountain are called "Zhengbai", and those who come out of this mountain are called "Waibai".The color and aroma of the main roast and the outer roast are very different, which is also the reason why the spirit of the mountain is beautiful and the land is different.Longbai is also known as Gongbai. At first, there were only two varieties of Longfeng Datuan.During the Renmiao Dynasty, Uncle Junmo was good at knowing tea. Because small dragon balls were brought into Da Nei, they were precious at that time, so there is a distinction between large and small balls.The theory of dragon tuan can also be found in Ouyang Wenzhong's "Return to the Field Record": when the ancestor of the gods came, Longbai introduced a new variety called Miyunlong.The so-called dense cloud dragons have fine and dense cloud patterns, which are more refined than the small dragons.In Zhezong's reign, Yifu entered Ruiyun Xianglong's treasures. At that time, the imperial government could only get twelve cakes a year.Later, Youling was elegant and elegant, so in the early days of Daguan, Longbai not only paid tribute to Semu, but also entered Yuyuan Wangya and Wanshou Longya.During the Zhenghe period, the longevity jade kui was added, and every inch of jade kui was a surplus, which was probably the best product in Beiyuan. The famous and tea products are then descended from the common varieties.The fashion of drinking tea started in the Tang Dynasty and flourished in this dynasty, and when it reached Youling in this dynasty, it became more and more poor and new and there was nothing to add.See "Tieweishan Cong Tan" above.Sincere note: Cai Shiyun: The Li family in the Southern Tang Dynasty began to have Beiyuan Longbao. According to Chen Shi's "Jiaohualihua", Chen Lu was in charge of the Jianyang Tea Bureau in the pseudo-Tang Dynasty. Tang has one of the certificates of roasted tea.Poetry teaches Ming people, but it is called Pseudo-Tang, presumably it is an excerpt from the notes of Song people.According to Ge Lifang's "Rhyme of Yangqiu", Lu Tongxie and Meng Qiao's "Tea Poems", in which there is a sentence "reading three hundred catties of moon balls by hand".In Li Ying's "Tea Mountain Tribute Song", there is a sentence "Steaming protects the fragrant plums, and the paste rack moves like thunder", all of which refer to group tea, and only praise tea.However, Zhicheng believes that tea did not only start in the Southern Tang Dynasty.

"Antique Trivia"

Ten Pigs and One Dog (Ham Secret Technique)
Those who have ham in the gift food list are listed as "Lan Xun Jicui".At first people laughed at it being deliberately artificial and very irregular, but they didn't know that its name existed since ancient times.In "Compendium of Materia Medica Supplements" written by Zhao Xuemin, it is written like this: "Lan Xun, commonly known as ham, comes from Jinhua and has all six genera, and the ones from Dongyang and Pujiang are the best. There are winter legs and spring legs. The front legs The difference between the hind legs. The winter legs can last for a long time, and the spring legs will change their taste in summer, and the maggots will rot after a long time. Why is Jinhua ham delicious? Because Jinhua people often use wooden retorts (wooden tubes) to scoop rice and steam rice. The thick rice soup is specially used to feed pigs, and then feed them with bean dregs, bran crumbs, or porridge. In summer, they also feed melon skin and vegetable leaves, so the pork is thin and fragrant. Pigs are better, hence the name boat legs, which are smaller than other legs and taste more delicious. When cooked and eaten, the fragrance fills the room.

"Dongyang County Chronicles" records: "Smoked hoof, commonly known as ham, is actually smoked, not fire. The salt pickled must be Taiwan salt; the smoke smoked must be loose smoke. There is also a kind of wind hoof, which does not need to be salted. The name is Danji, and the Pujiang River is the most prosperous.” Chen Dafu’s "Yaojian" wrote: "Pujiang Danji is smaller than salted leg, and the taste is quite light. It can be used to order tea. The famous tea leg can stop bleeding and dysentery, and the appetite is like a god." Some people say that among dozens of hams, there must be a dog leg, because when the legs are first salted, they must be mixed with dog legs.Therefore, leg sellers cherish dog legs very much and refuse to give them to others because of their delicious taste.There is no basis for this statement.In various chronicles, ham has been recorded in detail.However, it has never been verified that ten hams must contain one dog leg, and its taste is particularly delicious.Regardless of the ancients and the present, there has never been a dog-legged person mentioned in the chanting poems.

"Wandering Three Talks"

Tibetan goose with sheep belly (cooking goose method)

The emperor's chef is called the royal chef.All utensils and food for the emperor are supervised and inspected by the Shaofu.First use nine tooth plates to display nine kinds of food in front of the emperor. This is called watching food.According to the people of Kyoto, the two armies ate more poultry such as chickens and geese in each trip, from eating to banquets. Among them, geese were the most favorite food, each worth two to three thousand.The production method is to first determine the number of geese according to the number of banquet participants, remove the goose feathers and internal organs, fill the belly with meat and glutinous rice, and blend the five flavors.Before that, slaughter a sheep, remove the hair, remove the stomach, put the goose in the stomach and sew it up, and then put the sheep on the fire to roast. After the mutton is cooked, take the goose out of the stomach and eat it. It is called "Hunyang died suddenly".Delicious.

"Miscellaneous Stories of Lu Shi"

Cut around the cake (making a big cake)

During the time of Wang Shu, there was a man named Zhao Xiongwu, nicknamed Zhao Dabing.The family is wealthy, strict and clean, good at drinking and cooking, and usually cooks by himself without a chef.However, there are many maids and servants in the family, and there are 15 cooks in the kitchen alone, all of whom wear clean clothes with narrow sleeves.He must invite at least one guest for every meal, and he must have delicacies from mountains and seas, land and water, and even the princely family can't match him.He often makes big cakes for banquets and treats guests to eat.Every three buckets of flour is used to roll out a big cake, the size of which is as large as several rooms, or to entertain guests in the lobby, or to hold a banquet in the open air.When eating, everyone gathers around the big cake, cuts it up and eats it, it tastes very delicious.Everyone doesn't know how to make it.Hence the nickname of Zhao Dabing.

"Says from Dreams"

Taste the world (secret technique of marinating seafood)
In the Sui Dynasty, Wujun presented four bottles of dried sea fish, each of which could hold one bucket, soaked in one bucket of dried sea fish, and could hold several plates with a diameter of one foot.At the same time, state the emperor and state the method of making dry in detail.Emperor Yang said to his ministers: "In the past, some illusionists interposed images in the palace and caught sea fish. Inside and outside, it is a strange taste for a while." Yu Shiji took out a few plates to present to the dignitary.The method of making dried fish is: in the hot season of May and June, fish are caught from the sea. The big ones can be four or five feet long, with thin and purple scales, no thin bones, and no fishy smell.After the catch, it is done on the sea boat.Remove the skin and bones, take the lean meat, cut into strips, and dry it in the sun for three or four days.Put it in a new white porcelain bottle that has not been watered, and seal the bottle mouth with mud to prevent the wind from entering.After fifty or sixty days, open the bottle, take it out, wrap it in a cloth, soak it in water for three minutes in a large urn, and drain it with a cloth. Then it will be as white as jade, and it will be scattered on the plate, just like fresh fish.Then cut the fragrant leaves into fine powder and sprinkle them on, add seasonings, mix them thoroughly with chopsticks, and then you can eat them. It tastes delicious.

He also offered thirty sea shrimp stiles, each one foot long, one inch wide, and one inch thick, very exquisite.Production method: Take sea white shrimps with seeds, put them in dense bamboo baskets every three to five buckets, rinse them with water repeatedly in a large basin, so that the shrimps are separated from the belly of the shrimps, and put them into the basin.Usually one stone of sea prawns can get five liters.Use cloth to sew a small round bag, two feet long and half an inch in diameter.Strain the prawns out of the basin, put them into a cloth bag, tie up the mouth of the bag immediately, and arrange them in the container. According to the number of bags, sprinkle an appropriate amount of fine salt to seal them.After one day and one night, it was exposed to the sun during the day, and pressed with a flat plate at night. After ten days of sun and night pressure, the inside and outside of the bag were completely dry.

He also presented a thousand pieces of fish with belly, which was very fine.How to do it: When it is hot in June and July, take a fish that is about two feet long, remove the scales and wash it, and leave it for two days.When the belly of the fish is distended, take out the intestines from the mouth, remove the gills and keep the eyes open, fill the stomach with salt, arrange them in a container with a thickness of several inches, and seal them with fine salt.After a night, take it out and wash it with water, expose it to the sun in the sun, and return it at night, sandwich it between two flat plates, and press it with stones, so that it will dry in five or six days and put it in a dry magnetic jar. , seal the mouth, and take it out after 20 days.Its skin is smooth, like butter, and its meat is like dry food, slightly salty and delicious.It is even more delicious than the Shishou Handu offered all the year round.Shishou Handu meat is stiff but not crispy, and it is not as delicious as Wujun Handu.This statement comes from Du Ji, the governor of the governor.Ji is a native of Kuaiji, who can distinguish flavors and is good at salting plums.It has the reputation of Fu Lang in ancient times and Xie Tun in today.

Wu Jun also offered six bottles of dried perch from Songjiang River, each bottle can hold one bucket.The method is roughly the same as that of making dried fish, but making perch must be in the frost season of August and September.After frost, the meat of perch is as white as snow and not fishy.Purple flowers and green leaves, plain in between, beautiful in color, fragrance and taste, are the best taste in the southeast.

"Great Relics"

The sound is like a drum (rice pounding technique)

There is a folk house in Guangnan called a pound hall for pounding rice.There is a wooden trough in the house, which is chiseled from a relatively thick log.There are about ten pestles lined up on both sides of a trough, and men and women stand on both sides, holding wooden pestles, and pounding rice.Knocking on the side of the trough is very rhythmic, the sound of the trough is like a drum, and the sound travels miles away, which is very pleasant.Village women wash clothes on the rocks by the stream, and the beautiful sounds they make as they beat the clothes while washing are not as loud and pleasant as the sound of the trough.

"Records of Different Ridge Tables"

Selling Wicks (Frog Cooking Technique)
People in Baiyue love to eat frogs, and they must serve them as a delicacy at any banquet.The cooking method is, first put some water in the pot, boil the water with taro and cook, the soup boils like a fish eye, then add live frogs, cook until the frogs hold the taro one by one and cook, then it can be eaten, so it is called Baotao soup .There is also a cooking method, first put the dried bamboo shoots in the water, boil them, then put the frogs in, and take them to the banquet after they are cooked, and see the frogs grabbing the dried bamboo shoots one by one, gaping open their mouths.Some guests at the table joked while eating: "This is like a wick seller!" Someone said: "It is best to put a scabies-skinned frog into boiling soup until it jumps out by itself, and its skin will fall off by itself, and the skin will recede." Let's cook again." Hearing this, an old man thought it was not the case, and said, "Don't take off the flowery clothes on it! The frog skin is delicious and precious, so it would be a pity to remove the frog skin!" Everyone laughed. .

"Taiping Guang Ji"

Never forget your teeth (tea legs)
Jinhua ham is the best, but Sun Chunyang tea ham is better than Jinhua ham.The so-called tea legs are characterized by the fact that they do not need to be cooked, they can be served with slices, and they are delicious and unforgettable.In addition, all kinds of candied fruit made by Sun Chunyang are also excellent.For example, melon seeds, none of them are uneven, and all the seeds are carefully selected and then secreted.Therefore, Sun Chunyang's name spread far and wide, and everyone knew it.Only its price is unique, and the clerks in the store cannot violate the contract to engage in other livelihoods, which shows the strict rules of the store and the quality of the items.

"Water Window Spring Talk"

Red is more expensive than white (bird's nest identification)
There are three kinds of bird's nests: black, white and red, but the red one is the most rare, the white one can cure phlegm disease, and the red one is good for children's acne.

"Min Xiaoji"

Running water must be used (secret method of frying ginseng)

Sun Simiao's "A Thousand Gold Prescriptions" contains: Ginseng soup must be boiled in running water, and it will not be effective if boiled in stagnant water.

"Ginseng Spectrum"

One candle (secret method of cooking bear paw)
The taste of bear paws is delicious. When I was in Gansu, I bought ten pairs at a time and sent two pairs to my home in Fujian. But my family didn’t know how to cook them. After summer, they were eaten away by insects, making them unusable. It’s a pity.I remember that there is a paragraph in "Tea Yu Ke Hua" that records the method of making bear paws: first peel off the fur of the bear paws with lime boiling soup, after washing, wrap them tightly with cloth and cook them, or it is better to use distiller's grains.Once upon a time, I saw a brick chimney outside the wall of Chen Chunhui's old house, four or five feet high, and the opening could only accommodate a bowl. I don't know what it was used for. Seal the bowl, put it on the mouth, light a candle under it, and smoke it with a low fire for a whole day and night, the soup is not consumed, but the palm has been melted.

"Wandering Continuation"

Turn black overnight (Imperial Ganlu Soup)

Li Linfu's son-in-law, Zheng Ping, is a governor, with gray temples. Lin Fu said that the emperor would give him a soup of nectar tomorrow, so that his hair would grow black.The next day, after Zheng Lang ate the nectar soup, his hair became black overnight.

"Minghuang Miscellaneous Records"

Mixed Fish with Golden Orange (Yangdi Imperial Dish)
The southerners cook the fish well, then thread the golden oranges into filaments, and mix them with the fish carp, which is known as the golden carp and jade carp.During the Sui Dynasty, Wu County presented Songjiang fish carp to Emperor Yang, who said: The so-called golden carp and jade carp are the best taste in the southeast.

"Valley of Splendid Flowers"

Drink human milk (beauty retaining beauty method)
Hou Junji, there are three beauties in his family, their looks are peerless, and they say that they often skip meals and drink human milk to make them beautiful.

"Valley of Splendid Flowers"

Eating Deer Sausage (Tangming Emperor's Birthday Meal)
Tang Minghuang ordered the shooting officer to shoot deer to get blood, fry the deer intestines and eat it, which is called Reluo River, which can nourish and prolong life.

"Miscellaneous Notes of Lu Shi"

Corpse does not change color (food jade method)

Du Fu has a poem: "I haven't tried the method of eating jade in the bag, and I entered Lantian Mountain in the Ming Dynasty." After the poem, there is a note: Li Yu, who lives in Chang'an, often admires the ancient way of eating jade, so he went to interview Lantian and bowed to attack. For example, there are more than a hundred pieces of miscellaneous utensils in the ring wall, and the slightly darker ones are also stored in the casket, and they are taken home.When I went home and opened the casket to watch, they were all very shiny and playful, so Li Yu picked seventy pieces and smashed them into pieces, took some of them every day, and gave the rest to others. I went to the jade digging place to get more, but found nothing.Li pre-served jade to be effective, but he did not prohibit eating, sleeping, and drinking in the world, and he was addicted to alcohol. As a result, he became depressed and ill, and became terminally ill and bedridden.Li Yu said to his wife: If a person who wears jade lives in seclusion in the mountains and forests and abandons lust, he may have great powers.But my drinking and lusting has never stopped, and I died, not because the medicine was too strong.However, since I serve jade, the corpse must be different from ordinary people, and should not be buried immediately after death.It was mid-July at that time, and it was extremely hot in Chang'an. Li Yu's body was mortuary for four days and four nights, and his body color remained unchanged.

"Valley of Splendid Flowers"

Hot then Cold (Diet Tips)

Ordinary people have a small appetite and don't want to eat a few, but eat a lot and don't want to rush, and rush will damage the spleen.The way to overcome is to chew slowly.Do not rinse your mouth with hot water after cold food, and do not rinse your mouth with cold water after hot food.Eat hot first, then cold.

"Secrets of Comprehension"

Plum Blossom Steamed Buns (Song Dynasty Famous Food)
According to the "Maple Window Xiaodo": In the old days, there were many wonderful craftsmanship in Kyoto. Even cooking dishes, delicacies, and snacks were famous all over the world, and women and children knew it.For example: Wanglou plum blossom steamed stuffed bun, Granny Cao meatloaf, Xuejia mutton rice, Meijia goose duck, Caojia congshi, Xujia gourd soup, Zhengjia pancake, Wangjia cheese, Duanjia deer food, Shifengbazi meat, etc. claimed at time.As far as Nanqian Lake, Song Wusao in fish soup, Li Qi'er in mutton, Wang's family in the milk house, Song Xiaosi in blood belly soup, etc. are among the best in the industry.Song Wusao, it turned out to be my old servant sister-in-law.Whenever I cross the lake, I sometimes go to the small shop she opened to talk to her. It can be regarded as a poor old friend in another country.It is said that Song Wusao's fish soup was often tasted by the emperor, and people rushed to taste it, and later she became a rich lady.

"Song Barnyard Banknotes"

Eating Chestnuts with Tears (Fried Chestnuts in Song Dynasty)
The fried chestnuts in Lihe, the old capital, are very delicious and well-known.Others tried their best to imitate Li's speculation, but they couldn't do it.During the Shaoxing period of the Song Dynasty, Chen Fugong Changqing, Qian Shangge, and Kai sent Jin to Yanshan. Suddenly, two people came to present with ten bags of fried chestnuts, and Chen and the other three got one bag each.Praise Li He'er, and leave with tears.

"Song Barnyard Banknotes"

Grass rope wrapping (bear paw easy cooking secret technique)
Bear's paws are delicious, but they are the most difficult to cook, so Chu Lingwang died of eating bear's paws.The princes and grandsons of the Qin Dynasty in the Ming Dynasty were uninhibited and preferred to eat bear's paws. It is said that the bear's paws were wrapped tightly with straw ropes and cooked, and they were easy to cook.

"Xiangzu Notes"

Taste Like Fat Meat (Ancient Vegetarian Ham)

There is a local product in the Yuezhong area called preserved bamboo shoots, commonly known as vegetarian ham. It tastes meaty, plump and delicious, and it is difficult to get it in the capital.The author occasionally sees records in "An Lao Huai You Fang" that the methods of making preserved plantains, lotus seeds and burdocks are somewhat similar to the methods of making bamboo shoots, so they are included in this book.There are two kinds of banana roots. The sticky one is glutinous banana, which can be eaten. Cut it into palm-sized pieces, boil it with ash juice, remove the juice, add water to boil, and then change the water to cook until there is no ash smell. Take it out, press it dry, grind it into a thick paste with salt sauce, catkins, dried ginger, cooked oil, pepper, etc., take it out after a day or two, dry it with a fire, and beat it slightly to make it soft, and then it becomes plantain Candied meat tastes like fat meat.This is one of them.Second, take tender lotus pods, remove the stalks and peel off the skin, add newly drawn well water and ash, cook it into a slightly wet thick paste, just like the method of making preserved bananas, after drying, flatten it with stones, cut it into pieces Store in flakes and eat slowly.This is lotus jelly.Third, after October, take the burdock root, wash and peel it, cook it over a slow fire, it should not be too rotten, if it is hard, it should be boiled, and then hammer it until it is soft, add the same ingredients as the preserved bananas, and make it into a wet paste shaped, then dried and sliced.This is preserved burdock.

"Xiangzu Notes"

The rat weighs thirty catties (the secret of not eating)

If a person eats more oatmeal, it can cause osteoporosis and break easily.

If a person eats swallow meat, he must not enter the water, otherwise he will be swallowed by the dragon.

If a horse eats grains, its hooves will be heavy and it will not be able to walk.

If a goose eats millet, its wings will be heavy and it will not be able to fly.

If a rat eats croton for three years, it can weigh up to thirty catties.

"Natural History"

Amber in ice trays (sugar secret method)
The name of icing sugar was not seen before the Tang Dynasty. Since sugar cane was eaten in ancient times, it was made into cane syrup.The so-called simmering soft-boiled turtle and roasted lamb in Song Yu's summoning of the soul is sugarcane pulp.Later, it was gradually made into cane glutinous rice.Sun Liang sent Huangmen to Zhongzang officials to take Jiaozhou to offer sugar cane.Then make it into stone honey. "Nanzhong Bajun Zhi" says: "The juice of the sugarcane is exposed to sugar, which is called stone honey." "Materia Medica" also says: refining sugar and milk into stone honey.In the Later Tang Dynasty, the Chitu Kingdom used sugar cane to make wine, mixed with purple melon roots.Emperor Taizong of the Tang Dynasty sent envoys to the country of Magadha to obtain the method of boiling sugarcane, and then ordered all the cane in Yangzhou to crush the sugarcane and process it in the same way. The color and taste are better than those in the Western Regions, and the finished product is like today's sugar.The technology of using sugarcane has been exhausted so far, and no one said that it was made into icing sugar, which shows that icing sugar is not an ancient product.Although the poets of all ages wrote strangely, none of them mentioned icing sugar in a single sentence.Only Duke Su Dongpo wrote a poem to Yuan Baoyun, a monk in Suining, through Jinshan Temple: "The Fujiang River and Zhongleng share the same taste of water. Amber stored in ice trays is as beautiful as icing sugar." Also, Huang Luzhi was in Rongzhou and wrote a eulogy to Zizhou. Elder Yongxi sent icing sugar and said: "Send sugar cane icing far away to know its taste, which is better than Cuizi crystal salt. Who said authentic sweeping the floor, my tongue can still reach the tip of the nose." The Suining icing sugar found in writing is actually Shi Ergong.The planting of sugar cane gradually became common, but only Futang, Siming, Panyu, Wenhan, Suining and other places had sugar ice, and Suining was the crown.The products produced in the four counties are very small and the particles are scattered, the color is light and the flavor is thin, and the quality is comparable to the lowest one produced in Suining, and it was only in modern times that production began.During the Zongda calendar year of the Tang Dynasty, a monk named Zou began to come to the Umbrella Mountain of Xiaoxi to teach Huang's method of making frost.Umbrella Mountain is [-] miles north of the county seat. Four tenths of the fields are planted with sugar cane, and three tenths are farmers who make sugar.There are four colors of sugar cane: one is Ducane, the other is Fangcane;Red cane can only be chewed raw, fragrant cane can be used to make granulated sugar, western cane can be used as frosting, the color is light, and the local people don't think it is very valuable, and ducane is purple and tender, and it is specially used for frosting.Any field where sugar cane is planted consumes a lot of soil energy. If sugar cane is planted this year, it should be planted with five grains next year to recuperate.The utensils used by people who make icing sugar include: cane peeling, cane sickle, cane orange, pressing bucket, pressing bed, lacquer urn, etc., all of which have certain scales and are also very particular about their production.The icing sugar produced also has various colors in one urn. Those stacked like rockery are the seventh grade, followed by lumps, urn mirrors, small pieces, and sandy feet are the lowest grade.Its color is purple at the top, dark amber next, light yellow next, and light white at the bottom.In the early days of Xuanhe Emperor Huizong of Song Dynasty, Wang Fu founded Yingfengsi. In addition to the regular tribute from Suining, he also paid thousands of catties from other places every year.At that time, the icing sugar produced became more and more rare, and it was not seen again after the dismissal of the minister.At that time, due to the chaotic current situation and the harassment of soldiers and horses, half of the icing households lost their business, and they did not recover for a long time.Wang Zhuo of Suining wrote seven chapters of "Sugar Frosting Spectrum", which have detailed records about icing sugar.

"Rong Zhai Poetry Talk"

(End of this chapter)