As an emperor who rules the four seas, what do you eat on weekdays? Today, we cut the perspective to the Ming Dynasty.
- What did Ming Taizu Zhu Yuanzhang eat?
During the reign of Ming Taizu, the capital of the Ming Dynasty was Nanjing, and because Zhu Yuanzhang was a native of Fengyang, Anhui Province, the diet had a little Huaiyang characteristics. According to the records of Guanglu Temple in Nanjing, Zhu Yuanzhang, the Taizu of the Ming Dynasty, ate the following meals a day:
Breakfast: stir-fried mutton, fried goose, stir-fried yellow cabbage with pork, vegetarian sauce inserted into clear sauce, steamed pork trotter belly, fried fresh fish with two boils, stove meat, basket noodles, chicken soft soup, fragrant rice, bean soup, tea. There are 12 courses in total.
Lunch: Pepper and vinegar shrimp, roast goose, roasted sheep's head and feet, goose meat, salty drum mustard lamb tripe plate, garlic and vinegar white blood soup, five-flavor steamed chicken, mutton bones in yuan sauce, spicy vinegar kidney, steamed fresh fish, five-flavor steamed noodles, mutton crystal horns, silk goose powder soup, three fresh soup, bean chess noodles, minced pepper mutton, fragrant rice, garlic cheese, bean soup, tea. There are 24 courses in total.
Dinner: Not stated.
Staple food: mainly rice, porridge includes steamed fragrant rice, steamed glutinous, steamed millet, rice porridge, coix porridge, Xiliang rice porridge, Lianggu rice porridge, millet bean porridge, pine nut and jujube porridge, etc.
Noodles: noodles, steamed buns, egg noodles, white-cut noodles, etc., in addition to steamed rolls, sea clear rolls, butterfly rolls. Steamed cakes, bean cakes, sand cakes, sugar cakes, sesame cakes, and pretzels, and desserts include chrysanthemum cakes, sunflower cakes, hibiscus cakes, pomegranate cakes, lotus cakes, etc.
- What does Ming Chengzu Zhu Di eat?
After the Battle of Jingjing, Zhu Di worked in Beijing for a long time, and later moved the capital directly to Beijing, the Ming Dynasty emperor after Zhu Di ate with some northern colors, more beef and mutton, "Nanjing Guanglu Temple Chronicles" also recorded Zhu Di's dinner, as follows:
According to the four grades of wine, boiled mutton, steamed chicken, pepper and vinegar goose, roast pork, pork soup; one goose, three chickens, five catties of mutton, five catties of pork, two buckets of white japonica rice, nine catties of tea, 90 slices of sesame oil cakes; four catties of white flour, eight taels of sugar, one liter of red beans, and 20 catties of fresh pear ling.
Zhu Di also likes to eat the southern anchovy, this kind of fish meat is delicate, delicious and incomparable, as early as Zhu Yuanzhang officially established the Ming Dynasty (1368), anchovy was set by Zhu Yuanzhang as a tribute to the temple. For example, the "History of the Ming Dynasty" contains: "In the first year of Hongwu, the new moon of Dingtai Temple recommended new rituals...... In April, cherries, plums, apricots, anchovies, pheasants. "But it is also very expensive, it dies when it comes out of the water, and it has high requirements for transportation, and it is often controlled by the Nanjing garrison eunuchs, who are responsible for the salvage and transportation of anchovies. Regarding the anchovy factory, Shen Defu's "Wanli Ye Won the Edition" of the Ming Dynasty contains: "Jinling City is near the river, and the old anchovy factory is set up. Every time fishing, the internal officials look out, and the department is so bad, which is a great harm to the fishermen and the locality. ”
From fishing to the emperor's table, the Ming Dynasty had strict process regulations. "Wanli Ye Won the Compilation" recorded in detail the situation of the anchovy tribute: "The most urgent and fresh is the fresh plum, loquat, anchovy and other things of the food superintendent. However, the flavors can still be a little later, but the fresh anchovy will enter the fresh in Xiaoling on May 15, start the boat, limit the end of June to Beijing, and recommend the temple to the first day of July, and then serve the imperial meal. This passage shows that the anchovies caught in April and May every year must first be enshrined in the Ming Tomb of Ming Taizu Zhu Yuanzhang, transported into Beijing by ship in mid-May, arrived in Beijing at the end of June, and enshrined in Beijing Taimiao on the first day of July, and then can be eaten by the emperor.
- What does Mingshenzong Zhu Yijun eat?
Liu Ruoyu of the Ming Dynasty wrote in the "Chronicles of the Middle" volume 20 of the good diet Shang Jiluo: "The first emperor liked to use roasted clams, fried fresh shrimp, chicken thighs and bamboo shoots and chicken breasts, and sea cucumbers, anchovies, shark tendons, fat chicken, and pig's trotter tendons were stewed together. "Eating so much seafood and big fish and meat, it's no wonder that Emperor Wanli fell into a leg pain, it turned out to be gout~
"From summer to autumn, I felt the dampness and heat fumigation, which caused the lower body and feet to have dampness and poison, and I could not sit, and I also had phlegm and betting, my feet and heart ached, and I was dizzy from time to time, and my walking was very difficult. "Records of the Myojin Sect"
- What does Ming Sizong Zhu Youzhen eat?
In the "Barnyard Theory" written by Song Qifeng, an official in the early Qing Dynasty, he introduced in detail the situation and meal list of Emperor Chongzhen's daily breakfast. Breakfast is set up in the bright room of the Qianqing Palace. After Emperor Chongzhen got up early and washed, he went to the outer room to drink tea and soup, eat cake bait, and then entered the bright room with the accompaniment of the band, sat facing south, and enjoyed breakfast. Breakfast is as follows:
The dishes include cow, sheep, donkey, dolphin (pig), roe deer, deer, pheasant, rabbit, aquarium seafood, mountain cuisine and wild mushroom, etc.; rice food includes steamed fragrant rice, steamed glutinous rice (rice), steamed millet, rice porridge, coix porridge, Xiliang rice porridge, etc.; pasta has roses, wood leaves, fruit filling, oil sugar, etc., and pasta also has the methods of making noodles, hot noodles, and clear noodles; side dishes include bitter cabbage root, bitter cabbage leaves, dandelions, dragon's mustard, garlic sprouts, gourds, bitter gourds, celery, wild shallots, etc.; snacks include millet and jujube bean cakes, barn millet millet cakes, barnyard seeds, sorghum, mugwort juice, miscellaneous beans, alfalfa, elm money, and so on.
At the beginning of the founding of the country, in order to warn his descendants not to forget the fundamentals, it was stipulated that there must be wild vegetables, vegetables and coarse grains eaten by the people in the imperial diet, and many folk dishes also appeared in Emperor Chongzhen's menu. However, whether Chongzhen really understands the people's feelings still needs to be questioned. According to records, Chongzhen once announced that he ate real boiled wild vegetables every day, and after eating for two days, he couldn't stand it, and with the efforts of the imperial kitchen, a new "boiled wild vegetables" was born: first put the wild vegetables into the belly of the fresh goose and stew, then take out the wild vegetables and soak them with wine, and finally drizzle them with sesame oil and add various seasonings to lower the stomach.
References: "Chronicles of Guanglu Temple in Nanjing", "Barnyard Sayings", "Wanli Ye Ed.", "Chronicles of the Middle School"
End of this issue.
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