Like the weddings of later generations, the weddings of the Song Dynasty also ran through the word "eat" from beginning to end.

Mo said that Mrs. Shida's family, even if it was an ordinary commoner, as long as it was "marrying a wife" and not "taking a concubine", it basically had to be eaten five times.

The first time is on the day of the personal greeting, the man and the maid arrive at the woman's house, the woman must set up a banquet to "treat the guests", send colored silk, and then the man urges the makeup, and the bride gets into the carriage.

The second time is naturally after arriving at the man's house, the guests drink three glasses in front of the banquet, send the newlyweds to visit the family temple and high hall, bow to each other, put the bun together, drink a glass of wine, enter the room to cover the tent, and the groom comes out to thank the guests, and continues to feast with the guests until the guests disperse, and the groom walks in or is helped into the cave room.

The third time was the day after the marriage, when the son-in-law brought gifts and went to Yue's house alone to meet the elders of the Yue family and have a banquet. At the end of the banquet, the Yue family returned the gift with brocade, robes, shoes and boots, etc., and the scholarly family may give ancient books pen and ink, etc., and send the son-in-law back lively.

The fourth time is on the third day after marriage, the woman goes to the man's house to "make a meeting", and brings brocade, steamed cakes and other things to the newlyweds, also known as "warm women", with a little bit of support for her daughter in the in-law's house. The in-laws set up a light meal to entertain them.

The fifth time is one month after the marriage, called the "full moon", and the man hosts a banquet to entertain relatives and friends.

Among the above five feasts, the more formal and external ones are the man's family's welcome day banquet and the full moon day banquet.

Su Yu originally thought that the two banquets would be handed over to Shen Fuzhi and Yao Huan, but the Ouyang family proposed that the banquet on the day of the wedding should be handed over to the four divisions and six bureaus of the imperial court, after all, the four divisions and six bureaus did not know how many ministers had held weddings and funerals, and it was not important whether the food and vegetables were delicious or not, the important thing was that the ceremony process was familiar.

As soon as Su Yu explained before, Yao Huan understood.

Party B, no matter how good the relationship between Party A and you is, there is no reason that "this business must be done for you".

The name of the four divisions and six bureaus, she has already heard of it, is a combination of a government-run wedding company and a wedding hotel. Listening to the names of other departments, it is very "doing a full set of dramas" - accounting department, tea and wine department, kitchen department, table plate department, fruit bureau, honey frying bureau, vegetable bureau, oil candle bureau, fragrant medicine bureau, and row office.

They do private Haidilao door-to-door service, don't look at the cooking skills, etiquette process and professionalism of utensils preparation, they really can't fight.

But the full moon wine is different, Su Yu mainly invited the elders and friends who have a personal relationship with his father and himself, there is no vulgar etiquette, and the beauty of wine and food and the elegance of singing and music have become the focus.

Cooking delicious food, Su Yu is very confident in the level of Shen and Yao Niang.

Yao Huan thought that his aunt Shen Fuzhi from the south was actually good at cooking tea, so Yao Huan gave her an idea.

"Different from the customs of the last West Garden Yaji, this time I went to Su Erlang's house, and we had a big Ya - tea soup wind stove banquet."

At the end of the Shen Dynasty.

In Su Yu's house, the sun shines in the evening on the eaves, the plum blossoms under the corridor, and the bursts of fragrant fragrance fill the nose, and the VIPs of the Su family come calmly.

In this era, red candles are a luxury, and ordinary lighting still uses "a lamp like a bean" oil lamp.

But after all, today is an occasion with the meaning of a wedding banquet, so Su Yu invited the only person from the Oil and Candle Bureau in the Four Divisions and Six Bureaus to arrange the lights and candles in the hall.

The leader is called Wu Azhao, who has some ability, and the candles made are modeled after the method of making incense by the people of the time, mixed with frangipani and other plant raw materials, and the fragrance is fragrant and refreshing. At the same time, in order to save Su Yu's money, in addition to the candles around the table, the lighting in other places is still the oil lamp, but because the production process is in place, the brightness is very high.

While the guests were admiring the daylight inside and outside the house, they were attracted even more by the food on the table.

But when I saw more than a dozen wind stoves, there was a light blue soup, and I carefully identified it, and it was actually the breath of clear tea.

The protagonist of the banquet prepared by Yao Huan this time is the tea porridge hot pot.

Chazuke was written in "Dream of Red Mansions". Everyone was at Jia's mother's place, and Baoyu was hungry and couldn't wait for the fresh venison that her grandmother had ordered to prepare, so she only took tea and made a bowl of rice, and devoured it with the sauce made of pheasant meat.

In Japanese cuisine, chazuke is also common.

After Yao Huan crossed over, he saw a variety of tea drinking methods of the Song people, but the use of tea soup and staple food in later generations, smoked dried meat with tea chips, and fried shrimp with tea leaves has not yet appeared.

She got inspiration from the wild goose soup rabbit hot pot that day, because she thought that Su Yu's invitation was the cold winter when the winter solstice was in sight, and most of the guests invited were civil officials or guests from the literary world, so she decided to try the tea banquet.

The tea used does not have to be a high-quality group tea, just the leaf tea that is commonly available in the small workshop.

In the stove room of the Su family, after Yao Huan met with his aunt and Meituan at noon, he first boiled several buckets of weak tea for later use, and then used the tea as the base to put in the new rice that had been soaked and swollen by Su Huan's servants the night before.

When boiling new rice and tea together, add two items at the same time.

One is sesame oil, and the other is pickled plums.

It is not necessary to have too much of both, but sesame oil can make the rice grains bloom, and the porridge soup becomes more and more moist and delicate, not as shaped and flavorful as soaked rice. Pickled plums can neutralize the astringency of the tea soup, and because there will be meat in the shabu-shabu, the sourness of the plums can be pressed against the fishy and tangy.

In this season, the outdoor temperature in Kaifeng City at night has already reached below zero, and the fresh mutton is frozen overnight, and it is slightly thawed near noon, which can be cut thinly and slippery, and the mutton shabu cut out by the machine in the modern hot pot restaurant is not much different.

Carp is more prepared and can be eaten in three ways.

One is that the abdomen is piled into clusters of filaments, but the bottom is not cut off, and it will curl up like a chrysanthemum blooming when it enters the hot pot.

The second is to take the thick meat on both sides of the backbone, cut it into a meat puree, and eat it with orange peel sauce, or dip it in rice vinegar mixed with garlic and onions.

This is the carp that Tokyo people love.

The third is to add the remaining fish head, tail and fish bones to the radish, boil it into a fish soup, sprinkle with minced coriander, and serve it to each guest at the beginning of the banquet. Eat radish in winter and ginger in summer, on this cold day, after sitting down, come to a bowl of fish soup, a preheated stomach warming product.

In addition to wild vegetables, bean sprouts and other leafy vegetables that can also be found in winter, Yao Huan and Shen Fuzhi also used dried lettuce, dried mushrooms and tofu to chop and knead the dough, wrap them in wheat flour and fry them first, becoming tofu balls, which can also be used as hot pot shabu-shabu.

Sure enough, among the guests, there were some people who praised: "A few days ago, I went to Xu She's house to eat and welcome wine, and the dishes that came up were cooked when the chicken crowed all over again, and there was no heat at all. It's still Su Erlang's banquet is doing well, although it is dusk now, but we are cooking and eating, and our limbs are warmed again, and then we taste this carp belly, so that we don't feel cold, and the wine is good. ”

The other said: "The old man is a vegetarian, there is a problem, when he comes out to eat the noodles, he always suspects that the chef of the main family is not particular, and the pot for cooking sheep and chicken, he directly cooks vegetables and tofu and serves it to the old man." Cough, it's not suspicious, sometimes the old man can really fish out a slice or two of fatty meat. Erlang's family today's wind stove tea banquet is very good, the soup base is only tea, rice, plums, you eat meat shabu-shabu, we eat vegetarian shabu tofu, the two do not disturb each other. ”

(Thanks to Xiaowei and Mi for the monthly pass)