"Daming Palace?"

Li Shimin muttered this name, and very directly remembered the "Daming" chapter in the "Book of Songs".

Then he was a little envious - dare to love this Tang Dynasty, Li Longji has Daming Palace, and Wu Zetian has Vientiane Divine Palace.

Only he and Li Zhi want to live in the hot and humid Taiji Palace in this summer, and be tortured by the humidity and heat?

So Li Shimin's heart became unhappy.

For example, two years ago, when he was tormented by dampness, the eldest grandson Wuji suggested building a pavilion to avoid dampness, and he wavered for a long time before deciding.

Why are future generations not relenting in the construction of a large number of buildings?

No wonder everyone has the appearance of a faint king, no wonder there are nine escapes from the Son of Heaven!

So Li Shimin also changed his mind on the spot, and said in a low voice:

"Wait for the Western Regions to be a little quieter, Haibo will be temporarily calm, and I will repair this Daming Palace in person!"

These words made the eldest grandson queen laugh out loud suddenly, and then hurriedly hid her face and said:

"If Your Majesty had this heart, why would you be tired of dampness and illness all year after year?"

Li Shimin didn't care, nodded in agreement.

Of course, he will not waste the people's efforts, like the Vientiane Divine Palace, which cannot create a "wonder" in the world and even "mislead the country".

But now the Taiji Palace, which is passed on in the second year of the former Sui Kaihuang, does not match the prosperous Tang Dynasty atmosphere that he wants to create with his own hands.

The husband and wife laughed and tasted it for a while, but the eldest grandson queen took the paper and pen seriously, and on the low table on the couch, she also seriously copied the New Year's events that later generations talked about in a few words.

Li Shimin probed over and saw that the empress's record was quite concise, such as the main points of Laba porridge made of grain and fruits, such as the dispute over sugar and honey related to Chinese New Year's Eve, and wrote in Juanxiu small characters on the side, "Or you can try a new animal bee method in the Forbidden Garden".

The queen's thoughts, Li Shimin also tasted it in an instant.

As the concubine of the Yellow Emperor, the ancestor invented silkworm breeding, and now although this bee taming is opened by Jiang Qi, if you can find out the method of beekeeping in later generations, it can also be called a merit.

So Li Shimin just smiled and stopped talking.

The Zaisuke are nitpicking about etiquette, or exploring how mosquitoes and flies can be equated with rats.

Yan Lide kept on his hands, trying to guess his location based on the simple words "Hunan" and "Jiangxi".

As a person who is familiar with architecture, Yan Lide is probably the person in this hall who understands its role best.

The slurry and paste made of lime are all used for wall painting and brick bonding.

When it is used as supervising iron smelting, lime can also make the iron purer and facilitate forging steel.

Now that he knows that this thing can also kill mosquitoes, Yan Lide seems to have seen its very broad prospects.

……

"This Hunan and Jiangxi should refer to the land of Jingyang."

Pang Tong felt that this judgment was too simplistic.

After all, when he was in Jingzhou, he also went to the Xiangjiang River, which runs through Jingnan, and it is hard to forget.

And Gan is just as easy, after all, Luling's seat of governance is in Gan County, and he also remembers it clearly.

Kong Ming silently wrote the words "high-temperature kiln" on the paper, and then separated the high-temperature kiln from the kiln.

When he knew that there were still means such as burning porcelain in later generations, Kong Ming thought about how to burn it.

The good news is that I finally saw the tips of the juniors, and the bad news is that after Jingyi and the two places, he has already broken the misunderstanding of ideas, and tried to use carbon coal as the bottom when he was in Chengdu, and the method of heating up the kiln with yellow mud sealing.

The hint is very good, but it's a pity that it came late, Kong Ming smiled helplessly, and crossed out the three words together, but there was some sense of accomplishment accumulated in his chest.

But then another thing came to mind:

"This Ming "Heavenly Creation" can be called a treasure for us, and it can also be called a treasure book in the Ming Dynasty, and it is difficult to doubt its omissions."

"The future generations can condescend to understand their fallacies, so I don't know how the future generations will look at the future generations when they are crowned for 5,000 years?"

Although he said it awkwardly, Pang Tong easily understood the meaning, but it was difficult to figure out the key points in a short period of time, so he could only shake his head and say an answer that was not an answer:

"Change can be passed, and it can be used for a long time, and it may be the principle of following for a long time."

[Twenty-five, grind tofu.

Some people say that the history of China is a history of "eating".

And in this history, tofu is definitely one of the most colorful.

Huaxia is the irrefutable birthplace of tofu, but it is impossible to know who invented tofu in the history of China.

In the "Song Shi Records" written by Xie Sui during the Five Dynasties and Ten Kingdoms, it is said that the art of tofu ...... The king of Han Huainan also began his art in the world.

Zhu Xi of the Northern Song Dynasty wrote the poem "Tofu" and wrote a note for it: The method of tofu began with Liu An, the king of the southern Han Huai.

But relatively speaking, it is more paradoxical that in the history books, in the nearly 1,000-year history from the Han to the Tang Dynasty, there has never been the word tofu.

After the fall of the Northern Song Dynasty, the elder Meng Yuan, who lived in Bianliang, was forced to move to Jiangzuo, and the "Tokyo Menghualu" written by reminiscing about the prosperity of Bianjing became the last elegy of the Northern Song Dynasty.

In this work, the description of the grand scenery of the capital city of the Northern Song Dynasty before the fall of the country can be said to be detailed, and there are more than 300 kinds of food records alone, but there is no tofu among them.

Therefore, in the early years, some people thought that tofu was actually invented in the Song Dynasty, but Song Confucianism liked the past and the present, so he gave the king of Huainan the name of the inventor of tofu.

Of course, this is not the case, and the reason is very simple, according to the records of the Wa Kingdom today, in the same era as the Five Dynasties and Ten Kingdoms, among the offerings they offered to the gods was the "Tang Fu".

This thing has many names such as Doufu and Doufu in the pen of the literati of the Wa Kingdom, but whether it is from the name or the pronunciation, it can be confirmed that it is tofu, and then from the name Tang Fu, it is not difficult to guess that this thing was introduced to the Wa Kingdom from the Tang Dynasty.

It was not until after the fall of the Southern Song Dynasty that Wu Zimu recalled the prosperous scenery of Lin'an City in the Southern Song Dynasty and wrote "Dream Lianglu" that the record of fried tofu and tofu soup appeared for the first time.

For these two kinds of food, Wu Zimu commented, "It is a place for juniors to go...... The inferior people beg for food and are full, and they go to the market. ”

This record can make people guess why the Han and Tang dynasties are missing the record of tofu:

Most of the reason is that the price of paper was not completely suppressed before the Song Dynasty, and at that time tofu was a food that could not be put on the table, so it did not deserve to be recorded in the book.

In fact, the four simple steps of grinding soybean slurry, boiling pulp, heavy pressure molding, and removing slurry water that modern people are familiar with are extremely difficult to study for the ancients who have broken the generations when they are inherited, not to mention the step of pulp, depending on whether gypsum or acetic acid or salt brine is used, the appearance of the tofu produced is also very different.

It was not until the Ming Dynasty that the craft of tofu developed considerably, and the appearance gradually became smooth as water and bright as a mirror, and this food finally ascended to the hall of elegance and was sought after by literati and scholars.

Therefore, it can also be said that the "twenty-five grinding tofu" in the New Year's customs that have been circulated so far can only be traced back to the Ming Dynasty at the earliest.

However, tofu can be said to have exploded in the Ming Dynasty with a powerful effect that is unimaginable to everyone. 】

(End of chapter)