If you want to talk about the diet of a dream of red mansions, you have to mention that Granny Liu has entered the Grand View Garden several times. Granny Liu was forced by life and came to Jia's house for help. The Jia family is very kind to her and eats a lot of good things with it. She ate a cake like a flower, and even the most skilled girl in their village could not use paper hinges; I ate a silver coin (pigeon eggs) that fell to the ground and was picked up without even hearing the sound, but what impressed her at the same time was probably the eggplant with "ten chickens". On that day, Granny Liu had dinner with her grandmother's blessing, and Xifeng took some famous dishes-eggplant to "feed" at her grandmother's orders. After eating it, Granny Liu couldn't help laughing ("laughing" instead of "surprised") and said the following words: "Don't tease me! Does eggplant taste like this? We don't have to grow food-only eggplant! " The "laugh" here reflects the taste of eggplant more powerfully than the "shock"-an old village woman who should eat eggplant often doesn't believe that she is eating eggplant. It was not until everyone reassured her that she chewed flour and rice again that she was dubious and asked Xi-feng how to do it and wanted to go back to eat. "It's not difficult," said Xi-feng. You just peel the fresh eggplant, wash it, cut it into broken nails, fry it with chicken oil, and then use fragrant chicken breast, new bamboo shoots, mushrooms, spiced dried fruits and various dried fruits. " When you want to eat, take it out and mix fried chicken and melon. Having said that, Granny Liu issued a famous sigh that was regarded as "extraordinary" by Mr. Zhou Lao: "My Buddha! Pour a dozen chickens for him! -No wonder it smells! " As Mr. Zhou Lao said, "This is the real mystery of China's advanced recipes". China's advanced recipes are not necessarily rare things like dragon liver and phoenix marrow and scarlet lips of bear's paw, but pay more attention to making delicious dishes with the most common materials, and pay attention to practices rather than materials. In his excellent work Legend of the Condor Heroes, Mr. Jin Yong also expounded this point through the mouth of Hong Qigong, a martial arts master and gourmet. When Huang Rong said that he would cook boiled cabbage and steamed tofu for Hong Qigong, he was ecstatic and introduced the essence of China's advanced recipes to readers. The real way to study diet is not to see its intention and extravagance in those rare things, but to show its spiritual wisdom and means and skills in the most common products. Eggplant in A Dream of Red Mansions and Moonlight Twenty-seven in Legend of the Condor Heroes (tofu is made into balls, steamed in Jinhua ham, only tofu is eaten, and ham is discarded) are all representative works. Someone once copied this eggplant according to the guidance of A Dream of Red Mansions, and the result was "not very delicious". In fact, the diet in A Dream of Red Mansions does not brag about how the author knows how to eat and how to live in luxury, but reflects the spirit, philosophy and aesthetic taste of China's diet, which is why there is such a thing as "painting a tiger instead of a dog". There is also an impressive food description in A Dream of Red Mansions, which is quite different from eggplant style, that is, Baoyu invited Fangguan to eat a light meal. It was Baoyu's birthday, and Fang Guan was a southern woman. She doesn't like birthday noodles, so she is not qualified to drink at the table, so she is unhappy and sent a box to the kitchen. "There is a bowl of shrimp ball chicken skin soup, a bowl of wine steamed duck, a dish of rouge goose breast, a dish of four cream puffs and potato chips. Xiaoyan and Fang Guan both laughed. Although this meal is not large in scale, it is exquisite, especially the steaming bowl of green rice and japonica rice, which can arouse people's appetite and is very realistic. Generally speaking, lunch boxes-green rice, red goose breast, milky white duck, pale yellow glutinous rice roll crisp-are really colorful and make people want to eat. The characters in A Dream of Red Mansions have a soft spot for birds. They say that Fang Guan's "light meal" has three dishes, and birds account for two kinds-steamed duck and goose breast, and then look at "Shi Taijun feasted in the Grand View Garden twice and once". Jia also likes birds-bad quail. These details tell us that wealthy families at that time attached great importance to the relationship between diet and health-birds are generally. (The breakfast on the seventh day of July in the fifty-third year of Emperor Gaozong of Qing Dynasty was: shredded chicken with bird's nest lentils, stewed duck with wine, stewed pork elbow with wine, shredded chicken with bird's nest fat, sliced mutton, duck in soup, steamed duck, bamboo bag, white cake, milk and some seasonal vegetables. ) The favorite dishes of Empress Dowager Cixi in the Qing Dynasty are braised duck, braised duck and roast duck-probably because they worry too much and get angry easily, so they should pay attention to anti-inflammation. A dream of red mansions describes the details of people drinking tea and gargling after meals-Lin Daiyu came to Guo Rongfu for the first time, "every girl brought tea with a small tea tray." The author wrote a paragraph below: "That day in Lin Ruhai, my goddaughter took care of her health and said: swallow all the food after meals, and then eat tea later, so as not to hurt her spleen." This detail shows once again that the diet in China at that time was not only an energy supplement necessary for survival, but also a culture-a culture of health care-tea was alkaline, and gargling with tea after meals could clean teeth and be of great benefit to preventing tooth decay. You know, there were no dentists at that time, and no one could install false teeth. So start small and start with details. As the saying goes, "A journey of a thousand miles begins with a single step." A Dream of Red Mansions is a fantastic book with profound and infinite connotations. We can get the spiritual, philosophical and aesthetic interests of China's diet and the relationship between diet and health preservation from only a few small fragments mentioned in the book, which is enough to illustrate this point. However, due to the limitation of knowledge, shallow social experience and the gap of the times, it has not been deepened, which is specially proposed here.
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