Chinese Cuisine in Classical Chinese Poetry21

Chinese cuisine, with its rich history and diverse flavors, has long been a source of inspiration for poets and writers throughout the ages. From the Tang dynasty to the Qing dynasty, poets have penned countless verses extolling the virtues of their favorite dishes and drinks, creating a literary tradition that offers a unique glimpse into the culinary culture of bygone eras.

One of the earliest known poems on Chinese food is "Ode to the Dish of Jade" by Zhang Ji (775-830) of the Tang dynasty. The poem describes a sumptuous feast featuring a dish of steamed carp, a delicacy reserved for special occasions. The poet uses vivid imagery to evoke the beauty and flavor of the dish, making the reader's mouth water with longing:
白玉盘中一尾鱼，
似从画里走出来。
色如嫩竹泛轻烟，
味胜琼浆沁心脾。

Another famous poem on Chinese cuisine is "A Thousand-Mile Boat Ride for the Flower Cake" by Su Dongpo (1037-1101), also of the Tang dynasty. This poem tells the story of the poet's epic journey to Yangzhou, renowned for its delicious flower cake. The poet vividly describes the irresistible aroma of the cake, which draws him from afar and makes his arduous journey worthwhile:
千里莼羹寄此行，
只为扬州花糕名。
香软滑嫩如脂玉，
入口消融胜琼浆。

The Song dynasty poet Lu You (1125-1210) was particularly fond of drinking wine, and he wrote many poems extolling the virtues of his favorite beverage. In his poem "Ode to Wine," he describes the intoxicating effects of wine, which makes him forget his sorrows and worries:
金樽美酒千余杯，
饮罢不觉愁与悲。
醉卧山花月影下，
醒来又笑夕阳西。

The Yuan dynasty poet Yuan Haowen (1266-1330) was a connoisseur of tea, and he wrote many poems praising the drink's delicate flavor and health benefits. In his poem "Ode to Tea," he describes the process of making tea and savoring its exquisite taste:
绿芽初放碧玉英，
采摘清风带香茗。
煎汤烹水候须臾，
茶香四溢满幽庭。

The Ming dynasty poet Tang Yin (1470-1524) was a lover of fine food and drink, and he wrote many poems describing his favorite dishes and snacks. In his poem "Ode to Steamed Buns," he describes the soft and fluffy texture of the buns, which make them a perfect accompaniment to any meal:
白面粉来蒸雪团，
松软可口胜酥糖。
夹以香葱葱翠绿，
佐餐美食更香甜。

The Qing dynasty poet Yuan Mei (1716-1797) was a renowned gourmet and food writer. He wrote extensively about Chinese cuisine, and his works provide a valuable record of the culinary culture of his time. In his poem "Ode to Roast Duck," he describes the crispy skin and juicy meat of the dish, which make it a favorite among diners:
炭火烤鸭肉香酥，
金黄外壳脆可口。
肥而不腻味鲜美，
食之令人赞不绝。

Chinese cuisine is not only a culinary delight but also a source of literary inspiration. The poems of these classical Chinese poets offer a glimpse into the culinary culture of bygone eras, allowing us to appreciate the rich flavors and traditions that have shaped Chinese cuisine over the centuries.

2024-12-08

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