While Fei Qian was busy in Pingyang, far away in Jinyang, Taiyuan, a sumptuous banquet was being held in the extremely gorgeous Wang family's mansion.
In the Han Dynasty, even if we count from Liu Xiu's time, it has been stable for nearly two hundred years. Therefore, the diet of nobles in various places is naturally more detailed and complicated than in the pre-Qin period.
The Taiyuan Wang family is basically the controller of the entire Taiyuan, and the other small gentry families in Taiyuan are more or less related to the Taiyuan Wang family by marriage or discipleship...
It can be said that the entire Taiyuan gentry is like a spider web woven together, and in the middle of the spider web is the Wang family of Taiyuan.
The guest of honor at the banquet was naturally Yang Zan, the governor of Bingzhou.
Although Wang's banquet was a family banquet, the standards were similar to those of princes. The musicians in the hall played piano music slowly, and four groups of dancers danced in the middle of the hall.
Most of the etiquette in the Han Dynasty was particular about numbers. For example, in banquets, the emperor could use eight flavors, the princes could use six flavors, and the officials could only get four flavors. But in fact, many times there were policies and countermeasures...
Aren’t there only four dishes?
So as long as there are always only four dishes on the table...
Wang Jing, also known as Zidu, is the second son of Wang Yun. He is handsome and handsome. He is three points more handsome than his father Wang Yun, but he is slightly more feminine.
Wang Jing smiled, clapped his palms gently, and then faced Yang Zan and said: "This way of cooking Qiang and Zhizhi was specially prepared by Mr. Yang."
Yang Zan laughed heartily and said, "The preparations made by Zidu must be exquisite. I am in a good mood today!"
Qiangzhu means boiling mutton, and Qianzhi means roasting whole sheep. As for the spicy mandarin duck pot and so on, people in the Han Dynasty said that this thing could not be put on the table. In fact, it mainly lacked sauces and spices.
However, since there are not as many dipping sauces and spices as in later generations, the Han Dynasty would naturally pay attention to them elsewhere.
The waiters filed in, and naturally the first thing they served was Qiang Boiled Rice.
The gold basin used for Qiang cooking is nothing, just a basin made of gold. The almost transparent soup in the basin has been boiled, and small bubbles are emitting, and then it is placed on the side of the table.
On top of the clay stove.
The mutton used for shabu-shabu has been cut into thin slices a long time ago, and is spread out piece by piece on the black stone slab. The bright red meat and the thin lines of white fat are like flowers blooming on the stone slab.
red flowers.
Of course, trivial matters like shabu-shabu do not require Yang Zan to do it himself. With a glance, Mei Ji will naturally pick it up with jade chopsticks and put it into the boiling soup.
With the catkins shaking a few times, the color of the thin meat slices faded slightly from bright red, then they were picked up and put into a small plate, and brought to Yang Zan's lips.
Yang Zan lowered his head slightly and opened his mouth, then took the cooked meat slices into his mouth, closed his eyes slightly and chewed for a while, and couldn't help but praise: "There is really only one word for it, 'fresh'! The sheep is good, but the fish is even better!"
Wang Jing nodded with a smile and said: "As expected of Mr. Yang, he hit the nail on the head." The food carefully prepared by the host naturally requires diners to know how to eat it, otherwise wouldn't it be a disgrace to the scenery if the cow chews the peonies?
"This soup is made from Yumen's red-scaled golden tail. After it becomes thick and white in color, add chickens into it to remove the fishy smell, and you will have a clear soup." Wang Jing said lightly.
Wang Jing said it was easy, but in fact it was not easy.
The red-scaled golden tail refers to the famous Yellow River carp.
The Yellow River carp, including the Luo carp and the bream, are said to be as valuable as cattle and sheep. They are always regarded as the top quality for eating fish, and among them, the red-scaled golden tail is the best. It is difficult for ordinary people to find one, and this pot
The soup completely abandons fish and only asks for soup, which shows the luxury of the Wang family's food.
After eating Qiangzi, the natural dish is Qianzhi.
The waiter had just brought Qian Zhi up, and Yang Zan could smell the aroma of tea mixed with the aroma of the mutton. It was intertwined with the aroma of the mutton, and it was just right to remove the slight smell of the mutton without overpowering it.
The original smell of mutton...
"Zidu, could it be that this sheep was roasted in tea?" Yang Zan was still quite surprised. This was the first time he had seen this way of eating.
Wang Jing clapped his hands and praised: "Mr. Yang is indeed an expert!"
When the price of tea bricks in the Han Dynasty was normal, even ordinary ones cost several thousand, and better quality ones cost more than 10,000 yuan. Using tea bricks as fuel to roast whole sheep is considered a very wealthy behavior.
Naturally, Meiji, who was serving at the side, took a small silver knife, cut the mutton and served it.
While Yang Zan was eating, he suddenly had some vague thoughts in his mind. He stroked his beard and asked Wang Jingdao: "I wonder if this dish was prepared by Zidu, or..."
Wang Jing smiled half-heartedly and cupped his hands toward the back hall to express respect, and said, "This is a special order given by our ancestors when they heard that Duke Yang was coming."
The old man of the Wang family is no longer in good health. Yang Zan naturally knows this. And for Yang Zan, Wang Yun is the Situ of the dynasty. Naturally, it is impossible for Yang Zan to go to the Wang family's home with the title of Bingzhou Governor.
It's quite good to have Wang Yun's son come forward to entertain you...
However, Mr. Wang specifically asked Wang Jing to prepare these two big dishes just to entertain him? Yang Zan felt that the old man of the Wang family definitely did not order this just for fun.
Fish from Yumen...
Chazhi sheep...
The fish from Yumen can get rid of the fishy smell, and the sheep roasted in tea can cover up the smell of mutton, and both of these dishes are passed down from the Hu people...
Mr. Wang, what do you want to express?
Does it mean that in this northern land, if you want to eat well, you must know how to adjust the fishy smell, that is, you must know how to get along with the barbarians?
Yang Zan lowered his eyes slightly, thinking that this might be one of the meanings.
Fishy, fishy...Xin...Yumen, Yang Zan stringed a few words together in his mind, and suddenly remembered that Xin Shi had written a book that mentioned the Yumen incident. I understood, but this meant
Are you talking about me, Fei Qian, or both?
Tea means tea, and tea means zitu. The sheep are slaughtered and burned with tea...
Well, does this mean that you want me to return to the Shangdang? And then protect the sheep for the Wang family in Taiyuan?
snort!
but……
Yang Zan pondered for a moment, and then said tentatively: "Zidu, the prince's kindness, Zan deeply appreciates it, but Zan has neither the power of Feng Shui nor the help of vegetation, so it is really difficult to do it."
When Wang Jing heard Yang Zan's words, his eyes flickered a few times, and then he said: "Mr. Yang, you need to know that you can eat without worries!"
Okay, now that it's all said and done...
Yang Zan narrowed his eyes, nodded, and said with a smile: "So, Zan is rude! Hahaha... Just what Zidu said!"
"The emperor took the family genealogy and checked it, and ordered Zong Zhengqing to read it out: Emperor Xiaojing gave birth to fourteen sons. The seventh son was Liu Sheng, Prince Jing of Zhongshan. Sheng was born Liu Zhen, Marquis of Ting of Lucheng. Liu Ang, the Marquis of Pei, was born of Zhen. Liu Lu, the Marquis of Zhang, was born by Lu. Liu Lian, the Marquis of Yishui, was born by Lu.
Love was born to the Marquis of Qinyang Liu Ying. Ying was born to the Marquis of Anguo Liu Jian. Jian was born to the Marquis of Guangling Liu Ai. Ai was born to the Marquis of Glue Liu Xian.
Hou Liu Buyi. Buyi gave birth to Liu Hui, Marquis of Jichuan. Huisheng gave birth to Liu Xiong, the Fanling of Dongjun. Xiong gave birth to Liu Hong. Hong Bushi. Liu Bei is the son of Liu Hong." Liu Daer's identity compiled by Luo Da... Sometimes
Think about it, luckily there were no internet trolls in Luo Dada at that time...
