Seek an introduction about Tang Dynasty soup dishes.

The Tang Dynasty is the flourishing period of the development of China's feudal society, but also an important stage in the development of China's cuisine, which is mainly characterized by: the cuisine of the cooking methods increased significantly, the system is more refined, the variety is quite rich, a variety of flavors, resulting in a large number of famous dishes.

This period of dishes in high, medium and low three grades, high-grade for the court feast dishes, medium-grade for general officials daily dishes, low-grade for the public dishes. High-grade dishes have Wei Juyuan burnt end banquet food list of 58 kinds of dishes, as well as the Tang Xuanzong when the treacherous Li Linfu family used "Ganlu Soup", Tang Yi Zong Tongchang Princess eat "elimination of the spirit of scorching", the Tang Xuanzong please An Lushan eat "boar! "Wild boar", "Ling Sha" made by Deng Lian, the chef of Mrs. Guo Guo at the time of Emperor Tang Xuanzong, "Roasted goose and duck" favored by Zhang Yi Zhi, the favorite courtier of Wu Zetian, "Deer tail sauce" offered to Emperor Tang Xuanzong by An Lushan ", Tang Wenzong eunuch Qiu Shiliang family used "Chiming Xiang", Tang Xuanzong and Yang Guifei in the Huaqing Palace with the "camel's foot soup", Tang Wuzong chancellor Li Deyu used "Li Gong soup "

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The mid-range dishes are the dried fish, duh-chop, Hun Yang sheng hu, golden finely chopped, as well as white salon, sizzling, skewer of dried meat, raw sheep chop, Feiluan chop, red gnarled pro, soup balls, cold utensils, Kun flavor, fling double Excel, gourd chicken, golden chicken, family flavor, salamander fish sizzling, picking strands of chicken, sheep arms, hot Luohe, chrysanthemum finely chopped, reed clothing, containing the phoenix, the head of the stone containing the belly, the wind of the rice, the heart of the sizzling, and so on.

Low-grade dishes are some of the popular food, there are a thousand gold round, Wu female chicken soup, Huang Jie lamb, vinegar celery, mixed cakes, hundred years old soup, duck's foot soup, You soup, apricot cheese, goat cheese, Huang'er, black children, yellow sorghum rice, green essence of the rice, carving hu rice, YU family rice dumplings, wind porridge, fairy porridge, rice, acacia leaf cold Amoy, loose flower cake, longevity of the noodle, noodle cocoon, the five blessings of the cake, the disaster cake, the ancient Louzi, the present word five-color cake, Yu tip noodles, the fine supply of No Khu Sheep Soup and so on. The production of these foods is very distinctive, fully reflecting the rich and colorful dietary practices of the Tang Dynasty as well as the high level of culinary production.

Wei Juyuan burnt tail banquet is a banquet in Chang'an city in the Tang Dynasty, the so-called "burnt tail banquet", refers to the scholar just to be an official or to be an official to get promoted, in order to cope with the congratulations of family and friends colleagues, must be invited to a meal. The source of its name has three said: a tiger into a man, tail is difficult to do, must be burned off its tail; two said the new sheep into the flock, offended by the flock and restless, to burn off the tail of the new sheep, it can be quiet down; three said the fish jumped the Dragon Gate, there is a sky fire burned off the tail of the fish, fish that is the real dragon. Tang Dynasty for the feast named "burn tail", intended to symbolize the future, official luck. This custom started during the Jinglong period of Tang Emperor Zhongzong. Wei Juyuan in Jinglong three years (AD 709) in March, the official appointed Shangshu Ling left servant, home set "burnt tail" banquet to invite the Tang Emperor, the dishes are rich and beautiful, rare in the world. Banquet 58 dishes can be said to be representative of the Tang Dynasty market of high-grade dishes, the following is a brief introduction:

Bright shrimp hot: made of raw shrimp, the specific method is to use shrimp arranged in a lantern pattern;

Red Rhodin: with cream and blood made of cold cuts;

Jushengnu: the honey and goat's oil into the noodles, outside the black sesame oil deep-fried into the

Guifei red: Refined and flavored red crispy snacks;

Wuxing Lianbian: cold dishes marinated with raw fish;

Sweet Snow: taihoumian noodles sizzling with honey over a slow fire, which is sweet in taste and resembles snow;

Yu Lu Duan: carved with creamy pastry;

Gueji: made of mutton, lamb intestines, and mutton innards wrapped around bean sprouts;

Water Refined Calf: calf's meat simmered in a slow fire to dry up all of the water with the spices;

Water Refined Calves: calf meat simmered in a slow fire to dry up all of the water with the seasonings.

Xijiang material: steamed pork shoulder blade scraps;

Bai Long: shredded Mandarin fish;

Tangluo embroidered balls: minced meat wrapped in egg flowers;

Concentric raw knots of preserved meat: raw meat cut into strips and then tied in a hui-wen style knot, and then air-dried into preserved meat to be steamed;

Immortal sliced meat: chicken pieces seasoned with milky juices;

Onion and vinegar chicken: freshly steamed chicken;

Phoenix Foetus: egg not yet born in the chicken's abdomen mixed with fish white (fish pancreas) and stir-fried quickly;

Wu Sheng Plate: five kinds of animal meat: sheep, pig, cow, bear, deer, finely shredded, marinated in raw chopped, and put together to make a colorful cold dish;

Balking Sauce: fish slices, lamb pieces stir-fried;

Cheong Liang Crushed: fruit civet roasted, cooled, and then cold cut into a plate;

Snow Babies: frog meat wrapped in bean powder in hot pot;

Kim Su Ping: caviar sandwich cake;

Kim Nyin Chua Flat Cut: crab meat and crab roe laid flat on the cake, rolled up and then cut into slices horizontally;

Eight Immortals Plate: roast duck divided into eight shapes;

Split Steamed Waxed Bears: bears cured in winter in separate containers to be steamed;

Cold Toad: clams and meat in soup;

Mojang: rabbit meat soup;

Shotenjang: chicken and venison minced and mixed with rice grits;

Duck Flower Soup Cake: duck soup with sliced noodles;

Double Mixed Square Cake: square dim sum with flowers on the corners;

Ouwangwangmu Rice: rice topped with meat, eggs, and fat;

Small Flower Bilao: rice with preserved fruits;

Shengping Bao: steamed bear in a container in winter.

Sengpyeongbok (roasted goat's tongue with deer's tongue);