Chapter 439: Love and drink well, the interesting Mr. Wu Jiao
Sun Luban cut into pieces of ginger that were not of good quality and replied with a smile: "When I was still in Jiangdong, my father also liked to use Sichuan ginger as an ingredient for eating fish and clams, but it was often difficult to find it.
,
But even if there was no Sichuan ginger and only the ginger grown locally in Jiangdong, I still ate it with gusto. I still remember those times when my mother and the other ladies cooked the fish dumplings for him.
Later, when Sichuan ginger was used as an ingredient, the taste was not very good. From this point of view, it does not matter whether there is Sichuan ginger or not, but it depends on who made it and with whom.
eat."
Jian Jia continued to stare at the staple food steaming in the copper cauldron and thought for a while and said sweetly: "Before I met my husband, I rarely had the opportunity to eat dishes made with Sichuan ginger. Although I can often eat them after meeting my husband, but
It doesn’t feel much different from the ginger produced in the Central Plains.”
While cutting some tofu cubes, Bai Lingjun said again: "Sister, it's clear that she is full of love!"
This is the most classic way to eat tofu at this time. After making the tofu, cut it into small pieces with a knife, and then sprinkle some condiments such as onion, ginger, soy sauce, and vinegar on top.
From the pre-Qin Dynasty to the time when the three kingdoms of Wei, Shu and Wu were in power, Shu Jiang dominated the market with its excellent quality and became a delicacy that celebrities such as Cao Cao and Sun Quan were chasing after.
Due to geographical barriers, it is difficult to enter the Shu region. Shu ginger has become a symbol of power in the Central Plains and even Jiangdong. However, in Chengdu, the Shu region, it is a common ingredient.
When the ancients ate fish, they liked to make it into fish dumplings, which was to cut the fish into thin slices and eat it raw directly mixed with condiments such as ginger and green onion.
Confucius, who "never tires of fine food, never tires of fine meat" said: Don't eat food if it's not the correct color; don't eat it if it's not cooked properly; don't eat it if the meat is cut improperly; and more importantly, "don't eat it with ginger on it."
In other words, ginger is indispensable in condiments. This proposition of Confucius has enhanced the status of ginger in our country’s food culture.
Although it cannot be concluded that Cao Cao and Sun Quan's preference for eating ginger was influenced by Confucius, it is certain that both Cao Wei's Xuchang and Sun Wu's Jianye had ginger.
What is curious is why Cao Cao and Sun Quan had a soft spot for Shu Jiang?
"Qimin Yaoshu" says: "Chinese land is not suitable for planting ginger. It can only survive but not grow. Those who plant it will be treated like a medicine."
This means that the soil in the Central Plains is not suitable for growing ginger. It can only survive but cannot grow in large quantities.
For medicinal purposes, a small amount is grown.
Jia Sixie’s words indicate that before the Southern and Northern Dynasties, the quality of ginger in the Central Plains region (including Jiangnan) was poor. This is the direct reason why both Cao Cao and Sun Quan liked Shu ginger.
During the pre-Qin period, Shujiang was already famous all over the world.
"Lu's Spring and Autumn Annals" edited by Lu Buwei said: "The beauty of harmony (the harmonization of the five flavors) is the ginger of Yangpu." Gao You of the Eastern Han Dynasty noted: "Yangpu, the place name, is in Shu County."
Li Shizhen's "Compendium of Materia Medica" also says: "Yang (Yang) Pu, the place name, is in Western Shu."
Sima Qian's "Historical Records" said: "Bashu is also a fertile field, and the land is rich in purple ginger." Zuo Si of Jin Dynasty's "Ode to the Capital of Shu" also says: "In its nursery there are... sugarcane and ginger."
Tao Hongjing's "Famous Doctors" also said: "Ginger and dried ginger are raw materials for Sichuan Valley." Song Dynasty's "Illustrations and Materia Medica" records that Guanghan in western Sichuan produces high-quality ginger.
During the Qin and Han Dynasties, high-quality Shu ginger was sold to the Central Plains and Jiangnan.
"Qi Yi" by Cui Heng of the Han Dynasty said: "The crucian carp in Dongting is the ray of the root, the ginger of Yangpu is nourished, and the su (su, the general name of vegetables) is the flower of longevity water."
"Historical Records" also said: If there are "thousands of gingers and leeks, all of them will be like the princes of thousands of households." It can be seen that as early as the Western Han Dynasty, there were officials who became rich by growing ginger, and their net worth was equal to that of the princes who enjoyed the title of thousands of households.
Equivalent.
Cao Cao and Sun Quan both like Shu Jiang, but what about Liu Bei, the leader of Shu who is in Chengdu?
Those who are near the water and the towers get the moon first, and Liu Bei is no exception.
Since the Qin and Han Dynasties, many dishes in Sichuan cuisine are inseparable from ginger, either raw ginger, dried ginger, pickled ginger, ginger juice, or ginger oil, etc.
Sichuan ginger can be salted and eaten alone, fried, stir-fried, roasted, boiled, steamed, stewed, mixed and other kinds of dishes, and it can also be used as an ingredient.
Jiu Yin's "Food and Medicine Heart Mirror" records the Chengdu people's method of eating crucian carp: Take "a crucian carp weighing half a catty, chop it into pieces (slices or shreds), and add it to the boiled black bean sauce (after the black bean juice is boiled, pour it on the sashimi)
(above), add pepper, dill, dried ginger, orange peel and other powder." Not only is it delicious, it can also cure dysentery.
Cao Shuang looked at Sun Luban cutting the ginger, thought for a while and said: "It's a pity that Mr. Wujiao is not in Luoyang and wandering to who knows where. If he is still in Luoyang, he can be sent thousands of miles away in a short time."
Find some Sichuan ginger."
Bai Lingjun walked towards Cao Shuang with the cut tofu pieces and said with a smile: "Back then, my husband's father, my father-in-law, was ordered by Emperor Wu to hunt down Mr. Wu Jiao. When he saw that my husband sent someone to
If you look for him, will you be frightened and hide again?"
Cao Shuang coughed in embarrassment and said: "Well, my father was ordered by Emperor Wu to capture Zuo Ci, but he didn't really want to do anything to such a hermit master. My father still had a sense of proportion. At the beginning, my father also
He told me about this."
Zuo Ci was from Lujiang, and "rarely possessed the divine way", that is, he had been proficient in immortal arts and Taoism since he was a child.
Zuo Ci's name was spread everywhere because of his abilities. After Cao Cao welcomed Emperor Xian and was granted the title of Sikong, he also heard that he had miraculous abilities and invited him to show it off.
At that time, Cao Cao invited many guests, and Zuo Ci was among them. Zuo Ci soon produced a large amount of fresh Songjiang seabass and Shu ginger, which was enough for all the guests at the banquet. This is not bragging. At that time, Cao Shuang's father
Cao Zhen was also present,
Not only that, Cao Pi, Cao Zijian and many celebrities and courtiers in Yecheng saw it with their own eyes.
Zuo Ci stole the show at the banquet, and was taken out hunting by Cao Cao. His father Cao Zhen was also there. Along the way, Zuo Ci only carried a liter of wine and a pound of dried meat, but he fed everyone who accompanied him.
Drink enough.
Cao Cao was also very surprised by this and sent people to investigate secretly. It was found that the shop selling wine and meat in the city was suddenly stolen yesterday, and all the wine and meat were missing.
This chapter is not finished yet, please click on the next page to continue reading the exciting content! Knowing that Zuo Ci was playing tricks on him, Cao Cao was furious and immediately decided to kill this old man who was pretending to be a god.
During a banquet, Cao Cao suddenly ordered the arrest of Zuo Ci. His father Cao Zhen immediately stood up and prepared to help arrest him, but Zuo Ci walked to the wall without haste and disappeared into the wall.
After that, Cao Cao offered rewards all over the world to catch Zuo Ci, but he never succeeded. According to historical records, someone saw Zuo Ci in the market and was about to catch him, but suddenly everyone in the market turned into Zuo Ci.
;
Someone saw Zuo Ci on the mountain, but when people came to catch him, he walked into the sheep and turned into a sheep. In the end, Cao Cao knew that he could not kill Zuo Ci, so he gave up the idea.
Seeing her husband mention Zuo Ci, Sun Luban seemed to remember some things from his childhood.
After leaving Cao Cao, Zuo Ci came to the south. He first came to Jingzhou and used a spell on Liu Biao to give tens of thousands of soldiers a piece of meat and three glasses of wine, so that Liu Biao did not dare to harm him.
Sun Luban also remembered some things from his childhood and said with a smile: "When he came to Jiangdong, his father was also teased by him. The people under his father wanted to take it upon themselves to get rid of him. Fortunately, he was allowed to run away in the end.
, this guy is really interesting!"
Later, Zuo Ci walked eastward and entered the territory of Jiangdong.
When we arrived here, Jiangdong was already in charge of Sun Quan, and his minister Xie Shou thought that Zuo Ci was deceiving the public with his evil words, so he wanted to get rid of him.
Xie Sui asked Zuo Ci to walk in front, while he secretly drew his sword from behind and prepared to assassinate him.
However, Zuo Ci was just wearing wooden clogs and walking slowly with a bamboo stick. The people behind him were riding horses and whipping their whips, but they could not catch up. After some futile efforts, Xie Sui saw Zuo Ci's magic and had no choice but to give up.