Playing Hanfu and other things can no longer represent the enthusiasm of young people to revive traditional culture.
Eat + wear together!
Last week, the topic " How exquisite can Tang Dynasty desserts be " was released, instantly topped Weibo hot search number one , attracting more than 200 million people to watch:
In order to emphasize the qualities and exquisiteness of people in eating snacks in the Tang Dynasty, the restored lady introduced that it takes 2-3 days to prepare the raw materials alone. If you want to pinch the shape of peony flower , it will take at least one hour...
sharp-eyed audience found that it was wrong. After the young lady's complete set of techniques of "making stamens", "pinning petals", "putting stamens", and "sticking leaves", how is exactly the same as the "spice" made in Japan now?
The key is, in order to highlight the authenticity and authenticity of this restoration, I finally borrowed the concept of "Hezi" and came to the sentence: This is the classic Tang Dynasty dessert "Tangzi" .
History lovers are unhappy when they hear it. What exactly should the authentic Tang Dynasty dim sum look like? The Internet was filled with noise.
The next day, the National Museum could no longer sit still. Taking advantage of the reason for the winter solstice, he posted a long picture of the snacks unearthed from the Tang Tomb of Astana, Turpan: I have the real thing!
pic: Weibo@National Museum
What exactly did the Tang people eat and how did they eat it? What are the similarities and differences between food in Datang and today? Today, let Ashin come to you to have a deeper science popularization.
1. Why, "Tang Zi" ≠ "He Zi"?
From the perspective of our Chinese people, the most classic "misjudgment" of Japanese traditional culture is: " If you want to look at the Tang Dynasty, go to Japan ".
From the late Qing Dynasty to the early years of the Republic of China, many academic celebrities were quite confident about this view.
The most classic is Gu Hongming Old man . In his speech "Revival of Chinese Civilization and Japan" delivered by U Tokyo University in 1924, he said: " Today's Japanese are Chinese ."
Until today, whenever many people think of restoring a certain scenery of the Tang Dynasty, they will naturally go to Japan to find inspiration according to this idea.
The method of using "Hezi" to restore "Tangzi" is more typical.
Let’s take the extinct word “王” in modern Chinese as an example.
" Records of the Grand Historian " mentioned: "In ancient times, there were some cherries that tasted the spring, and now the cherries can be given to you." Eastern Han Scholar Ying Shao explained: "Wood is called syrup, and grass is called syrup."
means, "瓣" = fruit .
At the latest it was Han Dynasty , and people have begun to use grain products and natural pigments to start the path of imitating fruits.
For example, the steamed bun originally had a name: 南. This is a typical Chinese character esoteric product: made of wheat, used for sacrifices.
So from the Tang Dynasty to today, in northern China, where wheat is abundant, people still call many pasta "南" (the abbreviation of the word "南") . In southern China, where rice is the staple food, people call various rice products "号 ".
"生" is withdrawn from the stage of history in the long process of text evolution. But in Japanese, the word "王" is stubbornly preserved and obeys its purpose, which is translated as "dssert" .
Although "hezi" is closely related to China, it cannot be said that it retains the original taste of ancient Chinese dim sum.
An important reason is that the products in China and Japan are too different. When facing the rich Chinese cake and snacks, Japan has to subtract, removes all the difficult-to-get materials .
For example, Helizabeth does not use animal fat, nor does healing frozen made of animal skin glue, and is native to Western Regions . The most common jujube paste filling in traditional Chinese dim sum is almost extinct in Helizabeth.
jujube flower crisp
Another feature is the extensive use of red bean paste.
The latitude of Honshu Island in Japan is basically equivalent to the north of the Yangtze River in China, and it is difficult to plant sugar cane. To improve usage efficiency and save usage, the chefs added a color-approximate additive to the brown sugar: red bean paste, and was stuffed into various vegetarians.
And in China, except for being used in poetry and songs, until the Ming Dynasty Li Shizhen , it seemed that it was not very popular on the dining table.
In short, In terms of dim sum, replaced the "Tang" with "harmony", which made people a little too imaginative about the rich material life of the Tang Dynasty people.
2, taro balls ? milk tea? cake? The desserts of the Tang Dynasty are much more advanced than this
So what channels do the Tang Dynasty people enjoy sweetness?
first of all is honey, It is said that at this time there was a kind of high-end honey coming from Diqiang ; and " maltose " made of grains, but the Tang people did not think it was superior, at least there was no on the list of tributes in various places.
The important reason for this situation is that Exotic sucrose has begun to be sought after .
When Taizong was about to be introduced to China from India. Figure: wiki
At this time, the Tang people had basically mastered the method of extracting "sweet" with sweet juice, but they were far from today's snow-white crystalline sugar, because people at that time had not mastered the process of effectively removing residue from boiling liquid.
sugarcane yield is not large,
Tang Dynasty snack shapes are unearthed. Picture: Weibo @Huagao Yuanwai
From this we can see that when cherries are on the market in spring, it is a common combination to pour thick sugarcane juice on it. You can also add cheese on the cherries.
Tangren also emphasizes the shape of the dessert. There is a dessert on the food list of " Shaoxiao Banquet " called "Jushengnu". "Jisheng" is a type of matadhi , which is today's black sesame. This strange name was annotated by later generations as "Super Mi Cold Tool".
Its roughly produces the process of mixing flour with water, cattle and sheep milk and honey, or boiled red date soup instead of honey, then fry and shape, and finally sprinkle with sesame seeds. Scholar Zhang Jinzhen speculated that it is very similar to the fried pineapple in the north today.
"The cold chews and alarm people from ten miles away", this is the crispy effect when the cold utensils enter.
Tang Dynasty dim sum restored by netizens.Picture: Weibo @Huagao Yuanwai
"Crispy" This dairy product is also easy to carve into various shapes after cooling, which is a bit like the various cream products in the pastry shop. There is another dessert called
"Tail-burning banquet" on the "Tailing Banquet", which is marked "Chewed" next to it, which means that the cheese is frozen and then carved and painted.
There was a prototype of modern ice cream in the Tang Dynasty, called "Sushan " - it is to chop ice cubes, then pour the liquid "sauce" on the crushed ice, and you can also insert some decorations such as flowers and plants on it. In the mural unearthed from Prince Huai’s tomb
Chapter The picture of the lady’s mural unearthed from the tomb of Prince Huai , there has been controversy about what the bonsai in the hand of the lady holds. Shaanxi History Museum experts believe that it is the "saushan" decorated with plants to relieve heat in summer.
The mural "Picture of the Maid to the Fruit Pan" unearthed from Princess Fangling's tomb. Picture: Shaanxi History Museum
In terms of the exquisiteness of the dessert, the pilafro glutinous rice balls in Lady Guo's mansion can be the first to take advantage of its hazy and subtle beauty. It was created by a home chef named Deng Lian.
According to the "Miscellaneous Notes of Yunxian", the outer skin of the glutinous rice is Wuxing rice with "cooking in the steamer", and the filling is "eating in the teeth of the food" white horse beans. Remove the bean skin, pound it into fine sand, place it in the mold, and make the shape of flowers. The name of the flower-shaped bean filling is the effect of a faint appearance under the translucent skin.
3. A foodie paradise with rich material. When traveling through the Tang Dynasty, modern people will be very adapted to
traveling back to the Tang Dynasty. It is estimated that modern people will not have too many discomforts in their diet.
First of all, The way people of the Tang Dynasty eat is similar to what we are today.
The habit of three meals a day was basically popular in the Tang Dynasty; due to the great ethnic integration, the seats of ethnic minorities were introduced into the Central Plains, gradually replacing the original kneeling mats, allowing people to sit with their legs hanging down; the dining habit also changed from the share food system that was eaten by one person and alone, to the food system that everyone sat together.
Tang people's palace music picture, picture: Taipei Palace Museum
So the types that everyone tastes become more diverse, and the occasions for eating are more lively.
Tang Dynasty was an era of rich ingredients.
With the tribute system and a developed transportation network, the imperial or noble family in the capital Chang'an can enjoy the products from the whole country all year round. The clams on the coast of Shandong, sugar crabs in the Yangtze River 日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日本日�
This does not include foods imported from "foreign": horse milk grapes from Gaochang, Annan betel nut and bananas, pine nut from Silla, pepper from Magadha and other exotic delicacies.
Tang Dynasty dance pattern gold cup, picture: Shaanxi History Museum
Tang Dynasty banquet activities were particularly developed.
According to the season and theme, there are peony feasts and cherry feasts in spring; according to the festival, there are New Year's Eve feasts, Cold Food and Qingming Festival feasts, and Qixi Festival feasts. In addition to the daytime, the banquet also has night feasts at night, and the banquet will not end in the middle of the night.
banquet can be held in a private courtyard garden, or in a quiet and remote wilderness, or on a slowly moving boat. In the sound of oars and lights, there is a beautiful woman with wine among them. It is an elegant activity that scholars in the Tang Dynasty are passionate about.
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With the development of the commodity economy, while people cook and eat, they also go to restaurants outside to experience the freshness. There are mobile vendors and fixed restaurants that provide food.
There are cake shops, cake shops, and ginger shops that operate a single project, as well as restaurants that provide comprehensive dishes. The wine shops and tea shops mainly use wine and tea, and food is supplemented.
These restaurants are distributed in the city and suburbs, slowly breaking the boundary of the earliest "city" in Chang'an City .
Tang Dynasty food not only meets people's needs on the tip of their tongues, but also brings aesthetic visual pleasure, because it itself has surpassed the need for fullness and represents a leap in the imagination of Chinese culture.
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