The main grains of the Tang Dynasty were rice, chestnuts, sorghum and wheat. Meat is mainly pig, sheep and fish, there are many kinds of vegetables, such as alfalfa, spinach, brassica, courgette, bean, garlic, coriander, etc., fruits are grapes, almonds, watermelon, pomegranate, etc., and condiments are pepper and sugar. According to the cooking method, food is divided into soup, ingredients, broiling, steaming, pills, preserved dishes, soups, cakes, wontons, cakes, cakes, buns, noodles, zongzi and other names.

The people of the Tang Dynasty liked the food of the Hu people, this custom was the most popular in the Kaiyuan period, the most famous of which is the Hu cake, the Hu cake is also called the hemp cake or the oven cake, this kind of cake has a filling, roughly similar to today's baked cake.

Since Yidi made wine, there has been a drinking style in China, and the people of the Tang Dynasty loved wine as much, and some poets were almost free of wine. In addition to wine, tea drinking became popular, and the Tang Dynasty used the sencha method to drink tea, and added ginger and salt.

At that time, there were some differences between the staple food and now, rice and porridge were not the most common in the lives of the people, and the most accepted food was pasta, Hu cake, steamed bun, bun, noodles, etc., and the common ones in historical materials were Hu cake, steamed cake, soup cake (noodles), Bi Luo (that is, pie), pancake, ring cake.

The Hu Cake is similar to the Yakiniku Cake, but it is larger than the Yakiniku Cake, and the diameter of this fortified type of Cake is 19. 5 cm, it feels good to hold in your hand. There are flax cakes, that is, sesame baked cakes, this kind of cake was very popular at that time, Bai Juyi wrote "Send flax cakes and Yang Wanzhou" flax cakes to learn Kyoto, crispy and fragrant new baking.

Biluo (originally written next to the word "food") is a popular pie in the north and is very popular in the Guanzhong region. Biro is a popular pie in the north and is very popular in the Guanzhong area. There are all kinds of fillings in Biluo, and after the master Han Yue's cherry Biluo is finished, the color of the cherries does not change

Steamed cakes are a very popular food, and when you walk on Chang'an Road, you can see people pushing this kind of food that is round at the top and flat at the bottom. Wu Zetian was walking on the road and saw the steamed cake that had just come out, so he bought one and ate it while walking on a horse, who knew that he was impeached by the imperial history, and because of this "minister's body", he lost the four-grade official. Soup cakes are noodles.

Soup cakes, as the name suggests, are noodles. As for the cold noodles eaten in summer, they are called "cold tao". The poet Du Fu once praised and said: Green and high locust leaves, picking and paying for the Chinese kitchen. The new noodles come to the market, and the juice is like a mixture. The capital is too ripe, and there is no worry about adding food. The blue and fresh are all shining, and the fragrant rice is also a bud. The teeth are colder than the snow...... Thousands of miles of dew in the cold hall, open the ice clear jade pot. The king enjoys the cool evening, and this smell is also necessary.

Huang'er is steamed bread with yellow rice flour and jujubes.

Heier is a steamed bun made from buckwheat dough and dates.

After talking about pasta, let's talk about rice. In addition to cakes, of course, we have to talk about rice, the northerners mainly eat chestnut rice, the south has more rice, mainly rice rice, and less also wheat rice and carved hu rice. After speaking, it is natural to say that rice is rice since the northerners often eat chestnut rice, and there is more rice in the south, mainly rice, and there are fewer wheat rice and carved hu rice porridge The raw materials are the same as rice, and the type is also about the same......

Huangliang rice is rice made from millet rice, and the allusion of a pillow of yellow sorghum is still circulating.

Green essence rice is made from the branches and leaves of the rhododendron shrub, which is mashed to produce juice, then used to soak rice, steamed and then dried, and the rice becomes green. Taoist priests said that this kind of rice was nourishing and nourishing, so that everyone rushed to eat it, making Qingjing rice a standing food at that time.

The ingredients of porridge are the same as rice, and the types are similar. There are chestnut rice porridge, rice porridge, wheat porridge, flour porridge, etc. There are chestnut rice porridge, rice porridge, wheat porridge, and flour porridge. Various ingredients can be added to the porridge, which are divided into apricot cheese porridge, mica porridge, flax porridge, rehmannia porridge, tea porridge, green onion porridge and so on. There are also chestnut porridge, milk porridge, bean paste and sugar porridge.

Pastries are a more delicate food, strictly speaking, they belong to the dim sum category. In the Tang Dynasty, some staple foods and festivals have become a fixed combination, such as the "Tang Liudian" records that cold food eats porridge, the fifteenth day of the first month, September 9 to eat cakes, the seventh day of the first month, March 3 to pancakes, May 5 to eat zongzi. In the Tang Dynasty, some staple foods and festivals have become a fixed combination, "Tang Liudian" records that cold food to eat porridge, the fifteenth day of the first month, September 9 to eat cakes, the seventh day of the first month, March 3 to pancakes, May 5 to eat zongzi.

The dishes of this period are divided into three grades: high, medium and low, the high-end is the dish used for court banquets, the mid-grade is the daily dish of ordinary officials, and the low-grade is the common dish used by the citizens.

Among the high-end dishes, there are still 58 kinds of dishes listed in the list of Wei Juyuan's roasted tail feast, as well as the nectar soup used by Li Linfu, the traitorous minister of Tang Xuanzong, the soul burn eaten by Princess Tongchang of Tang Yizong, the goose and duck roast that Wu Zetian's favorite minister Zhang Yizhi enjoyed, the deer tail sauce offered by An Lushan to Tang Xuanzong, the red incense used by Qiu Shiliang, the eunuch Qiu Shiliang's family during Tang Wenzong, the camel's hoof soup used by Tang Xuanzong and Yang Guifei in the Huaqing Palace, and the Li Gong soup used by Li Deyu, the prime minister of Tang Wuzong.

The nectar soup of Li Linfu, the traitor of Xuanzong of the Tang Dynasty, is a soup made with He Shou Wu, deer blood, and deer tendons, and it is said that after eating, it can make people's hair turn from white to black.

"Duyang Miscellaneous Records" contains, Princess Tongchang got married, Tang Yizong gave the imperial cuisine, among which there is a delicacy to eliminate the spirit, which is to use "the meat of a sheep, take four taels, although the summer poison, the end will not be defeated". It can be seen that the cooking method is superb and the selection of materials is exquisite.

Goose and duck roast is a barbaric food method created by Zhang Yizhi. There is a record in the "Taiping Guangji": Wu Zetian, Zhang Yizhi and his brother Zhang Changzong competed with extravagance, used a big iron cage to put the goose and duck in it, the cage made charcoal fire, and used a copper basin to hold sauce and vinegar and other five-flavor juices, the goose and duck were roasted by the fire and kept walking back and forth, so hot that they had to drink the juice in the basin, and waited until the goose and duck feathers fell off, and the meat turned red when it was cooked, and its meat was tender and delicious.

Chimingxiang is the beef and venison made by Qiu Shiliang's family, "light, sweet, red, crispy", quite a bit of today's Sichuan "fire whip beef" taste.

Camel's hoof soup was originally created by King Chen Si of the Jin Dynasty, it is a soup cooked with camel's hoof palms, and Tang Xuanzong often gave a delicacy to his ministers. Du Fu's poem "Five Hundred Words of Yonghuai from Beijing to Fengxian County" said: "Persuade guests to make camel's hoof soup, and the frost orange presses the orange." That is to say, Tang Xuanzong and Yang Guifei enjoyed camel hoof soup in Huaqing Palace.

Li Gongtang is a health food created by Li Deyu, the prime minister of Tang Wuzong, with precious jade, treasure beads, realgar, cinnabar, and seashell decoction, and each cup of soup costs 30,000 yuan. The high-end dishes in the cities of the Tang Dynasty were indeed not available to ordinary citizens.

The mid-range dishes include dried fish, duan, hun sheep and jade and jade in the Sui Dynasty, as well as white salon, skewers, raw sheep and sheep, feiluan, red and red chestnuts, soup balls, cold utensils, kunwei, shuangcheng, gourd chicken, golden chicken, ethnic flavor, salamander grill, pickled chicken, hot river, chrysanthemum fragrant, phoenix, shishou belly, breeze rice, heartless roast and so on.

The market for mid-range dishes is relatively good. The white salon is the sheep produced by Feng Yi, and the tender meat is stir-fried.

The death of the muddy sheep was spread from the court to the homes of officials and nobles. The method is to wash the goose, use the meat and glutinous rice mixed with five flavors into the goose cavity, then slaughter the sheep, peel the skin, remove the internal organs, and then put the goose into the belly of the sheep, roast it on the fire, and take the goose to eat after cooking. This dish reflects the state of development of roasting techniques at the time.

The hump was invented by Qu Lianghan, a general who lived in Chang'an, and it must have been a roasted hump, which was favored by Yang Guifei's sisters.

Gourd chicken is the food method of Wei Zhi's family in the official department of Xuanzong of Tang Dynasty, the chicken is tied into a gourd-shaped, and the chicken cooked is mellow and tender, so it is called gourd chicken.

In order to reconcile the relationship between the two, Tang Xuanzong used deer blood to fry deer intestines to make "Reluo River", so that the two could eat it, hoping that the two would be intimate and harmonious.

Heartless roasting is a delicacy discovered by Taichang Qing Duan Chengshi. Once, he went hunting in the suburbs and ate pork made by the villagers, and praised it greatly. Came back and hyped it up. Because it was a delicacy that I visited by accident, it was named Muxin-yaki. Low-grade dishes are some popular foods, including Qianjinyuan, black female chicken soup, astragalus mutton, vinegar celery, miscellaneous cakes, centennial soup, duck foot soup, unitary soup, apricot cheese, sheep cheese, Huang'er, Hei'er, Huangliang rice, Qingjing rice, carved Hu rice, Yujia zongzi, parsnip porridge, fairy porridge, wheat rice, Huaiye Lengtao, Songhua cake, longevity noodles, noodle cocoon, Wufu cake, disaster elimination cake, Gulouzi, five-color cake, jade tip noodles, fine supply of Wuhu yokan and so on. The preparation of these foods is distinctive, reflecting the richness of the customs and the high level of culinary preparation.

Low-grade dishes are considered popular foods. Qianjinyuan is a dietary therapy product pioneered by the great medical scientist Sun Simiao, which is made into a ball-shaped shape with soybean sprouts, which can be taken by women in the late stage of pregnancy to facilitate childbirth.

Miscellaneous cake is also the production method suggested by Sun Simiao, that is, the pork belly and pig intestine are filled with starch and minced meat, and seasoning drugs such as pepper, fennel, and cinnamon are prepared. Later, the shopkeeper hung the medicine gourd given by Sun Simiao at the door of the store, and the miscellaneous cake also had a common name, called "gourd head". Centennial soup is a soup with shepherd's cabbage, which is said to have longevity effects, so people love to drink it.

Black female chicken soup is what is often called black chicken soup today, and the chicken with black hair, meat, and bones is selected as the top quality.

Astragalus mutton is cooked with traditional Chinese medicine astragalus and mutton, patented for the old, weak, sick and tired to improve qi and replenish the stomach.

Vinegar celery is made by pickling celery into sauerkraut and mixing it with five flavors. When Tang Taizong Wei Zheng liked to eat this dish, Tang Taizong feasted Wei Zheng in the palace and gave a bowl of vinegar celery to show his favor.

Duck foot soup is sunflower soup, because people in the Tang Dynasty called sunflower leaves "duck feet", so it is called "duck foot soup".

Youtang is chicken soup, which comes from the ranking of chickens in the 12th birthday.

Apricot cheese is almond cream and can be considered a popular drink.

Tea spread to northern China during the Tang Dynasty, and was obviously popular in the north during the reign of Emperor Xuanzong of the Tang Dynasty. In the period of Tang Dezong, a classic work appeared in tea culture: Lu Yu's "Book of Tea", which introduced the origin of tea in great detail, and was divided into upper, secondary, lower, and lower four according to the region. During the Tang Dezong period, the classic of tea culture - Lu Yu's "Book of Tea" came out, which introduced the origin of tea in great detail, and was divided into upper, secondary, lower, and lower four classes according to the region.

Among them, Xiazhou, Gwangju, Huzhou, Pengzhou, and Yuezhou tea are the best. Famous teas include Mengding Stone Flower, Purple Bamboo Shoots, Shenquan, Xiaotuan, Changming, Beasts, Bijian, Mingyue, Fangxin, Luya, Xiangshan, Nanmu, Dongbai, Bailu, Huangya, etc.

According to records, Lu Yu's method of boiling tea is divided into five steps, a handful of tea is dried and twisted until powdered. For the second decoction of water, first choose the water and boil the water to medium boiling. Take a spoonful of water at this time and set aside, stir the water to make it boil evenly, and put in a small amount of tea at the same time. Stir the water until it is foamy (soup), then add the previous spoonful of water and continue stirring. Stir the water until it is frothy (soup), then add the previous spoonful of water and continue stirring. Fifth, take the tea down and pour the tea.

When it comes to human beverages, the most influential and well-known is wine. The greatest influence of human beverages is alcohol. In addition to the traditional rice wine, fruit wine (wine, etc.) in the Sui and Tang dynasties, there were also foreign liquors introduced, "the wine has the rich water of Yingzhou, the Ruoxia of Wucheng, the soil cave spring of Xingyang, the stone frozen spring of Fuping, and the burning spring of Jiannan (Jiannan Spring?). ), Hedong's Qianhe grapes, Lingnan's Lingxi, Boluo, Yicheng's Jiuyu, Xunyang's Huangshui, Beijing's West City Cavity, shrimp and worms (no ...... Linglang Guanqing, Apo Qing. There are also three pulp wines, which are out of Persia, and those who are three are called Umal, Viril, and Halil. "These three pulp are mentioned in Persian liquor, as for the steamed liquor, the above mentioned the burning spring, the literature and history also appeared in the "liquor" and "shochu" nouns, although it can not be concluded that it must be steamed liquor, but I still tend to the liquor was born at this time The types of liquor in the Sui and Tang dynasties include traditional rice wine, fruit wine, and foreign liquor, such as the three pulp liquor from Persia, and the three Le's are called Anmoller, Pilile, and Helile.

Although there is already a distilled liquor "Burning Spring" at this time, of course, at this time, the protagonist of the wine is still rice wine, which is divided into two categories: turbidity, and the wine has sake lees, which must be pressed and filtered when drinking. Although the leading role of the wine is still rice wine, in order to increase the beauty of rice wine, the rice wine at this time is also colored, Li He's general into the wine has described "in the glass, Hu Po is thick, and the small groove wine drops real pearl red." "Some of the wines are very strong in color and similar to vinegar, and some people have mistaken vinegar for wine at banquets. During this period, there were many records about drinking, including officials and scholars, military generals, and commoners.

For example, in the middle of the Tang Dynasty, there was a saying of "Eight Immortals of Wine", and the great poet Du Fu once wrote "Song of the Eight Immortals in Drinking", saying that He Zhizhang, King Li Jin, Li Shizhi, Cui Zongzhi, Su Jin, Li Bai, Zhang Xu, and Jiao Sui were eight wine immortals. Among them, "Jiao Sui Wudou Fang Zhuoran, talking loudly and shocking four feasts." Jiao Sui is a civilian cloth. From this, it can be seen that drinking is not expensive or cheap, and you forget yourself.