Whether the county lord has luck or not, Zhen Qian doesn't know, the key is to see the degree of radiation of the county lord, Zhen Qian is not sure to save the county lord, even if the diet treatment is effective, it is just a matter of lingering.

"What is green tea?"

Almonds, carrots, and amaranth were all available in the Tang Dynasty, what is green tea, it sounds different from the tea soup you usually drink, Li Huang naturally wants to ask clearly.

Li Huang and Zhen Qian walked out of the county lord's boudoir, came to the front yard and asked someone to take a bag of tea, brew a cup and hand it to Li Huang: "Lord Wang, this is green tea, which is different from the tea soup you usually drink, but the raw materials are the same, and the production process is a little different......."

Li Huang took a sip of the teacup, with a fragrance in the bitterness, leaving a trace of mellow feeling on the tip of the tongue.

It is best to use fresh green tea to treat the radiation of the county lord, the appearance of fresh green tea is bright green, shiny, and smells of strong tea fragrance. The color of the brewed tea soup is turquoise, with fragrance, orchid fragrance, cooked chestnut fragrance, etc., the taste is sweet and refreshing, and the bottom of the leaves is bright green. The appearance of old green tea is yellow and dull, dull, and the aroma is low, such as blowing hot air on the tea leaves, the leaves are yellow and dry in wet places, and smell cold; The color of the brewed tea soup is dark yellow, the taste is mellow but not refreshing, and the bottom of the leaves is yellow and not bright.

Zhen Qian didn't want to give the green tea making process to Li Huang in vain, this is the only magic weapon for his future greed to make money, so he naturally wrote lightly: "This tea is not easy to come by, it just so happens that there are still some in the family dedicated to the prince, and the grass people will often send this tea to the palace in the future!" ”

In any case, Li Huang is the prince of the Tang Dynasty, how can this big fish not be caught in his hands for a long time, it is equivalent to having an extra long-term meal ticket and insurance in his hand, and he must use it until he dies.

Fujiwara Shuxiong didn't follow Li Huang in just now, I don't know what happened, seeing that Zhen Qian came up with a new way to drink tea, he was shy like a dog: "This tea is really good, drink black tea in winter and green tea in summer, Brother Zhen is really a person who enjoys it?" ”

Zhen Qian glanced at Fujiwara Shuxiong, this guy can appear at any time and anywhere, and he is indispensable for any good thing, if it weren't for the thin face that gave a bunch of gifts politely, he really wanted to kick out of the door.

Li Huang was in a good mood, not only his daughter's typhoid fever was treated, but even the evil qi that could not be cured by the famous doctors of the Tang Dynasty also had a way to treat it, and then looked at Zhen Qian's eyes with some relief and praise.

Zhen Qian was depressed in his heart, just now Li Huang clearly said that he would be rewarded, but as soon as the green tea matter was interrupted, he never mentioned it. I don't know if Li Huangzhen forgot it, or deliberately pretended to be confused, but instead pulled Zhen Qian to taste the craftsmanship of the imperial kitchen.

The Tang Dynasty court cuisine was still very particular, but in Zhen Qian's opinion, it was not about the place, it was a bit of a nouveau riche taste.

After the establishment of the Tang Dynasty, the ruler posthumously named Laozi Li Er as the ancestor of the Li Tang Dynasty because of his surname Li, and doubled his admiration for Taoism, which made Taoism greatly developed in the Tang Dynasty and became an important sect second only to Buddhism. As a result, some Taoist customs swept the country, and Taoism also had a profound impact on the diet of the Tang Dynasty.

Taoist canons have strict restrictions on the daily diet of believers, and abstaining from eating meat is the most important aspect. In order to pursue Taoism, the rulers of the Tang Dynasty promoted the taboo of Taoism throughout the country, so that the people of the whole country were bound by it. It is hereby decreed that "from the 13th to the 15th day of the first month, the seventh month and the third day of October every year, it is advisable to prohibit the slaughter of fishing and hunting". In this way, even if the people of the Tang Dynasty do not believe in religion, they must follow this system and eat vegetarian food for three days before and after.

In the Taoist scriptures, it is believed that the dragon is mostly transformed from carp, which is sacred and inviolable, and those who eat it will suffer a catastrophe, and the homonym of "carp" and "li" made the rulers of the Tang Dynasty strictly prohibit the killing of edible carp. Tang Xuanzong ordered a "ban on carp fishing", and anyone who caught a carp must be released, and there were 60 rods for carp sellers in the market. By extension, the rulers of the Tang Dynasty formulated a series of regulations to restrict fishing and consumption, and extended the ban on carp to the restriction on all fish and shrimp. Therefore, in the Tang Dynasty, fish often became a rare dish that was difficult to eat, but usually there were countermeasures under the policy, and it was certainly not possible to prevent the people from fishing, and wishful thinking was only thought of by the superstitious and brainless feudal emperors, and there were still people who feasted on carp among the people, and carp was also used as a gift at weddings and funerals.

The frequent occurrence of Taoist terms in food and dishes was basically absent before the Tang Dynasty, but they often appeared in the recipes of the Tang Dynasty, forming a fashion. The foods and dishes named after Taoist terms include "Cinnamon Xianjun", "Xianrenluan", "Eight Immortal Plates", "Immortal Porridge" and so on.

There are many dishes named after "Changsheng" and "Changsheng" in Tang people's food and dishes, such as "Changsheng Porridge", "Changsheng Noodles" and so on.

Taoism emphasizes health preservation, believing that people can achieve feathering and ascending to immortality through cultivation and live forever. Refining and taking pills is an important part of his cultivation process, and his usual diet is also particularly nutritious. Influenced by this Taoist eating habit, the people of the Tang Dynasty liked to put some herbs and items with high nutritional value in cooking, cooking tea, and brewing wine. This became a major feature of the food culture of the Tang Dynasty.

Qingjing rice, also known as black rice, was originally invented by Taoist priests as a meal to nourish the body during cultivation. It is made by soaking rice in the stems and leaves of the southern candle tree, and after the rice turns black, it is steamed in a pot. The therapeutic value of the southern candle is very high, so the preparation method of green essence rice was introduced to the people in the Tang Dynasty and became a good product for the secular people to nourish their bodies.

Immortal porridge is also a porridge for Taoist priests and cultivators, and it was popular among the folk in the Tang Dynasty. Eating this porridge can invigorate qi and yang, regulate and replenish deficiency, and is beneficial to health.

The addition of Chinese herbs to the brewing industry in the Tang Dynasty was a major feature of the Tang Dynasty brewing industry. The Tang people like to drink, but excessive drinking is harmful to the body, so people add some Chinese herbs in the process of brewing according to the Taoist health theory, and use the tonic effect of Chinese herbs to alleviate the harm of alcohol to the human body. Therefore, the people of the Tang Dynasty generally admired medicinal wine, listed medicinal wine as a high-class wine, and believed that "the wine of the master has a lot of taste and medicine", and the medicinal wine can only be drunk by the world's masters. Therefore, the literati and guests like to use medicinal wine, "medicinal wine wants to be hospitable".

Xinfeng wine is produced in Xinfeng, is a famous wine in the Tang Dynasty, Wang Wei once praised it "Xinfeng wine bucket ten thousand", Li Bai also wrote in the poem "buy wine into Xinfeng". It adds sesame oil, Sichuan pepper, green onion white and other raw materials in the brewing, which changes the unchanged taste of rice wine and forms its own special flavor. In addition, all the koji in the Tang Dynasty was made with knotweed and xanthium juice, and the Chinese herbal juice replaced the role of water, so all the liquor made by the Tang Dynasty contained these two herbs. Practice has proved that the addition of knotweed and Xanthium juice to wine can promote the reproduction of yeast and various enzymes, this invention is of great significance in the history of winemaking, and it is still used today, which undoubtedly benefits from the results of the development of Taoism.

The vegetables eaten by people in the Tang Dynasty mainly came from the supply of gardens, but the collection of wild vegetables was still an important part of the dietary life at that time. People come to eat wild vegetables to satisfy their hunger, and secondly, to add new flavors to their food. During the Tang Dynasty, there were not many varieties of vegetables, especially in winter, and it was rare to eat fresh vegetables even in the palace. Therefore, wild vegetables greatly enriched the diet of the Tang people. The wild vegetables most commonly eaten by the Tang people include Ulva ulva, fern, vettle, camelina pursa, knotweed, Xanthium and purslane.

There is a very interesting topic here, in the Tang Dynasty, poultry meat such as chickens, ducks and geese were not counted as meat.

There is a small story, the early Tang Dynasty once forbade the imperial history to eat meat when he went to the place, but the early Tang Dynasty was famous and thoughtful to the place where he liked to eat chicken, and then he was sued, Tang Taizong said, "I forbid the imperial history to eat meat, I am afraid of the county fee, what is the chicken to eat?" "It probably means that I'm afraid of extravagance and waste, so I forbid Yushi to eat meat, but how can eating chicken be considered meat?

However, the nobles of the Tang Dynasty liked to eat mutton the most, and the production methods were also varied, among which there was a way to eat similar to that of a savage: raw mutton, it is said that this dish was handed down from the Sui Dynasty, simply put, raw mutton chopped and mixed with seasoning, first of all, it was not how it tasted, just eating raw mutton made Zhen Qian unbearable, and he now has a bowl of raw mutton in front of him.

"Can I eat this?" Seeing Li Huang and Fujiwara Shuxiong eating with relish, Zhen Qian panicked and had the urge to vomit.

"It tastes good, try it!"

Forget it, as long as it is not cooked food, Zhen Qian resolutely does not eat it, in case the parasites on the sheep are not treated, and there is no high-temperature sterilization, eating a bad stomach is a small thing, if it takes ......root in the stomach, it is important to live a small life, no matter how good the delicacy is, forget it.

The raw lamb is just a dessert before the meal, and the next dish makes Zhen Qian completely speechless, it is said that there are still some places in the future that are still being done: the muddy sheep is dead. Take the goose, braise it to remove the feathers, remove the five internal organs, stuff it with meat and glutinous rice, and mix the five flavors. Take a bite of the sheep first, and then boil it to remove the stomach. Put the goose in the sheep and sew it to burn. If the mutton is cooked, it will be gone. Take the goose and eat it. To put it simply, after killing the sheep and goose, remove the internal organs and remove the hair, then put the seasoned glutinous rice and meat in the belly of the goose, put the goose in the belly of the sheep, and then roast the sheep, and when the mutton is roasted, go to eat the goose.

The goose absorbs the taste of mutton, the glutinous rice and meat absorb the taste of the goose, and on the contrary, the greasy of the goose is absorbed by the glutinous rice, and the complexity is comparable to that of the Manchu and Han full banquets.

The taste of the painstaking approach is really not good, and a whole sheep is wasted, a loser!

However, the charcoal-grilled leg of lamb is Zhen Qian's favorite, the whole leg of lamb marinated in spices is ruddy in color and fragrant, sprinkled with some cumin and sesame seeds to make people have the urge to feast, if only there was another glass of beer.