Chapter 30 Section 2: Characters who pour water into Chinese food culture

There are many works promoting the beauty of Chinese food culture through literary and artistic works, among which Du Fu and Su Shi should be the ones who contributed the most.Both of them wrote more than 300 poems reflecting food culture.Du Fu focused on reflecting social life and criticizing current maladies through food themes. He left many immortal poems. Among them, representative works related to food culture include "Walking with Beauty", "From Beijing to Fengxian County, Yonghuai Five Hundred Characters" (a famous sentence through the ages " The wine and meat of the Zhumen stinks, and the bones on the road are frozen to death" are derived from this poem), "Gift to the Eight Guards", "The Guest Arrives", "Climbing the High", "Wearing that the Officials and the Army Received Henan and Hebei", "Winter Hunting Tour" and so on.Su Shi focused on savoring, praising local specialties from various places and praising cooking skills. His representative works in this regard include: "Ode to Lao Tao", "Five Flavors of Xiaopu" (praising the five kinds of ginseng, rehmannia glutinosa, wolfberry, chamomile, and coix coix) Therapeutic herbs), "Ode to Pork", "Litchi Sigh", etc.He is also a culinary master and once cooked himself.The creation of "Dongpo Four Treasures", became famous in the Song Dynasty, and also added to the traditional recipes. "Dongpo Four Treasures" are:

(1) "Tanzi Meat" (In August of the tenth year of Song Shenzong Xining, the Yellow River collapsed in Xuzhou. At that time, Su Shi was a herdsman in Pengcheng. He led the people to control the flood and turned the crisis into safety. The local elders brought wine and sheep to comfort him. He used his expertise The "tanzi meat" is given back to the common people, also known as "return meat", which is called "Dongpo meat" in later generations; (2) "Xinghua Chicken" (when he was exiled to Huangzhou, it was the spring rain season of Xinghua, and he personally cooked a fried fried chicken to serve the guests. The color, aroma, taste and shape are beautiful, so it is called "Xinghua chicken");

(3) "Golden Toad Playing with Pearls" (oily frogs fighting frog meatballs); (4) "Wuguan chicken" (chicken dish cooked through five processes). Su Shi is well versed in the key to wine making, and has written a book called "The Book of Wine".He has traveled to many places in the south of the Yangtze River, South of the Five Ridges, and the Southwest, and he is very concerned about the construction of scenic spots in various places. He cares about the research and evaluation of cuisines in various places, and has also played an active role in the exchange of cuisines.

After the Opium War, China was subjected to crazy imperialist aggression. The Qing government was corrupt and incompetent, and technology was backward. Inspiring.He mentioned Chinese food culture many times in "Strategies for the Founding of a Nation". He is the first person in this century to raise food culture to the strategic position of the country. He is also a good medicine for those outdated concepts that despise cooking science.