What drinks did ancient people drink in summer? Revealing the diversified cold drinks of ancient people in summer

Every hot summer, most people will choose to collapse in air-conditioned rooms and have nowhere to go. This has become the daily life of many modern people in summer, especially when the outdoor temperature is close to 40 degrees, which is unbearable. If you have a cup of "Fat House Happy Water" at this time, I believe no one will want to go out again. What many friends don't understand, however, is that ancient summers were also very hot. In an era without air conditioning and "happy and fat house water", how did the ancients spend it? What drinks do they drink in summer?

Many places in the country are about to start the barbecue mode again. What's the first thing to do when you get home in hot summer? Of course, take me to the fat house to have fun, tons and tons ~ ~ ah ~ ~ and continue to live happily.

What, rebirth is too exaggerated? No, no, two thousand years ago, a guy called the emperor for no reason, because he couldn't drink on a hot day. ...

In summer, it's too strong to swallow. Is to ask people to take honey water to quench their thirst. The man said, "only blood and water, and honey water!" " Sitting on the bed, he let out a cry and fell to the ground, vomiting blood and died. -Romance of the Three Kingdoms

A generation of fierce Yuan Highway vomited blood and died when he couldn't drink sugar water. Wouldn't he be as happy as a fairy if he could have a cup of broad music? But to take a step back, before the invention of the broad moon, what did ancient people rely on to cool off in hot summer?

0 1 Summer Drink Rainbow Team Look at this rainbow team: dark Xuan drink is sweet and sour delicious dark plum soup, white cream is generally said to be dairy products, and yellow drink is osmanthus water. This is understandable, but the remaining two are a headache. "Drink red and chop the roots", there should not be many people cooking willow roots these days. "Green drinking fragrant leaves" are the leaves of Parthenocissus tricuspidata soaked in water. You can try it if you are interested. After all, there is an extremely meticulous method: first, slowly bake the fragrance with a small fire, and then boil it in water to make it green. "The smell is beautiful and not thirsty." It is a traditional virtue of the Chinese nation to study what you can do when you see a rare thing. Me, too, is a green drink that is not thirsty. It is clear and cool. I choose snow X.

Don't think that it's not uncommon to have a free refill of 6 yuan at the bottom of a sour plum soup. In those days, people had to be prepared by someone in the Sui and Tang Dynasties.

Popular competition of popular drinks in song dynasty.

Compared with the prosperous Tang Dynasty, which was open and romantic, the culture of Song Dynasty was more restrained, even the drinks were the same. About 1000 years ago, in the Golden Palace, Xia Bart was ordered to duel with Ji, and the scene was extremely chaotic: heavy incense, litchi paste water, bitter water, white water, river tea, Yangmei Xia Bart, fragrant sugar Xia Bart, papaya Xia Bart, five-flavored Xia Bart, snow water shrinking skin drink, apricot crisp drink, mellow drink, soapy water and so on. After some competition, the top three were finally produced:

Perilla frutescens and Ophiopogon japonicus are delicate and fragrant, soaking in water is refreshing. At least they can understand the preference of the Song Dynasty imperial court. What the hell is the strong perfume? You can't soak Daphne in water to drink. So I looked through some old classics and found an ancient recipe, which was much more evil than I expected: I took a hot tile, lit agarwood on it, and then hung the empty kettle upside down on the tile. When the agarwood burns out and the volatile vegetable oil sticks to the wall of the teapot, I immediately fill it with boiling water and let it stand, and a pot of cooked agarwood is ready.

Does it taste good？ I don't know, but at least Injong likes it. After telling the world, it became a popular drink in the Song Dynasty, and the streets rushed to follow suit. However, why do I sound like I have the illusion that essential oil is soaked in water?

03 Yuan Dynasty fighters didn't just drink koumiss.

The iron-blooded warriors of the Yuan Dynasty ruled the world, leaving behind Taobao explosive snacks such as Genghis Khan beef jerky and Genghis Khan cheese. But a few people know that Kublai Khan's old man's request for drinks is not sloppy at all. Unlike the impression that Europeans were oppressed in the Middle Ages, Mongolians only had beef jerky and koumiss. In fact, Yuan Shizu's heart is chabat Limu. He also established a royal orchard in Guangzhou and planted 800 Limu trees for royal use.

As for what is Limu chabat and its smell, do you want to try it? It's not hard to say. Just find a western restaurant or a western-style fast food restaurant and shout, "Waiter, a glass of water." The cup brought to us is a masterpiece handed down by the Mongols: lemonade.

In the Yuan Dynasty, he built a royal orchard in Lizhiwan, Guangzhou, planted 800 plum trees and made Sharbat. ..... Cover the squeezed water and fried sugar in Mu Zi. Mongolia believes that Sheribe, or sharbat, is a famous medicinal fruit.

Limu is a lemon tree. Don't think that lemon, a fruit that gradually enters the table of China people with western food, is an exotic product. This product has been firmly rooted in Chinese mainland for thousands of years. However, thanks to the chaotic citrus family, as long as the citrus has been planted in the soil, it has more or less naturally hybridized this sour fruit. As a third-generation hybrid, whether his parents are ancestors' grapefruit and citron, or lemons or limes in the second-generation hybrid, or even shameless family hybridization, there is no exact statement so far. But besides soaking in water, this product can also be dried or made into jam, which can relieve summer heat and quench thirst. Even the Compendium of Materia Medica strongly recommends curing.

During the Ming and Qing Dynasties, real iced drinks and sodas entered the historical stage.

By the Ming and Qing Dynasties, the ice storage industry had been very developed. In the past, it was necessary to dig holes to store ice cubes, which consumed manpower and material resources and the preservation effect was not ideal. Therefore, in the summer of the Tang Dynasty, giving ministers ice cubes or even the emperor's reward was not enjoyed by ordinary people. However, with the progress of ice storage technology and the expansion of demand, the ice cubes in summer in Ming and Qing Dynasties were already very cheap. How cheap is it? "Outside the door are children selling ice, selling Peng Zi Ren Tao wine." Children can sell ice in the street. So all kinds of ice drinks are in full bloom, not to mention crushed ice like wine-brewed almond tofu.

However, an important event related to the predecessor of Feizhai Pistachio Water did happen in the Qing Dynasty: its ancestor Dutch water landed successfully for the first time. This kind of Dutch water is not Evian in France, nor is it made in the strict sense of the Netherlands. At that time, there was only a lack of understanding of foreign things and no official translation standard, so many European imported products were called Holland. Subsequently, with the development of foreign firms in China and the promotion of Westernization Movement, the first two domestic soda plants in China were established in Suzhou and Shanghai in Guangxu 32 and Xuantongyuan, respectively, namely Suzhou Ruiji Company and Shanghai Hua Hui Soda Plant. Although the two companies did not leave any products handed down from generation to generation, they also opened up a new world for the descendants of local soda (Jianlibao, Arctic Ocean, Huang Fen Coke, Laoshan Coke, etc.). ).