Chinese Cuisine in Ancient Poetry162

Chinese cuisine, renowned for its diverse flavors, aromatic spices, and exquisite presentation, has been a cherished aspect of Chinese culture for centuries. It has inspired countless works of literature, including ancient poetry, where poets have immortalized the beauty and allure of Chinese food in their verses.

In the Tang Dynasty (618-907), the poet Li Bai wrote about the "delicate flavors" of "thousand-cup wine" and "fragrant food" in his poem "Drunken Song." The latter phrase, "fragrant food," encapsulates the tantalizing aromas that permeate Chinese cuisine, tantalizing the senses with a symphony of spices and herbs.

Another Tang Dynasty poet, Du Fu, penned an ode to the humble yet delectable "steamed buns" in his poem "Ode to the Steamed Bun":
"The fresh steamed bun on the wooden plate,
Soft and fragrant, as white as snow.
With every bite, a moment's joy,
A simple treat, yet prized and loved."

In the Song Dynasty (960-1279), the poet Su Shi celebrated the "golden crisps" of "roasted goose" in his poem "Roasted Goose." The term "golden crisps" vividly evokes the crisp, golden-brown skin of the goose, roasted to perfection, hinting at the savory and delectable flavors within.

Moving into the Yuan Dynasty (1271-1368), the poet Yuan Haowen wrote about the "sweet and sour" delicacies of "Cantonese cuisine" in his poem "On Tasting Cantonese Food":
"In Canton's land, flavors entwine,
Sweet and sour, a harmony divine.
Roasted duck, with honey glazed,
Cantonese cuisine, a feast amazed."

During the Ming Dynasty (1368-1644), the poet Yang Shen waxed lyrical about the "spicy and fragrant" "hot pot" in his poem "Ode to Hot Pot":
"A cauldron of fire, a symphony of heat,
Ingredients dance, a vibrant treat.
Spicy and fragrant, a taste so bold,
Hot pot delights, a story to be told."

In the Qing Dynasty (1644-1911), the poet Yuan Mei penned an extensive treatise on Chinese cuisine, aptly titled "Suiyuan Food List." This comprehensive work cataloged thousands of dishes, providing insights into the diverse flavors, ingredients, and cooking techniques of Chinese cuisine.

Throughout the ages, Chinese poets have celebrated the beauty and deliciousness of Chinese cuisine, capturing its essence in their verses. From the "thousand-cup wine" of Li Bai to the "golden crisps" of Su Shi's roasted goose, these ancient poems provide a timeless glimpse into the rich culinary traditions of China.

2024-11-23

Previous：Is Crispy Banana a Chinese Dish?

Next：Vietnamese Food Vlogs: A Culinary Tour of China