Da Tang Si Zi: My Six Super Rich Little Nuggets!

Chapter 260. Fragrant rice cakes, braised pork, liver lion's head meatballs, dried cured meat..

Zhi Nu asked, "Si Zi, would you like some exotic-style roasted meat?"

When Si Zi saw Xiao Yao nod, he said, "That's awesome, bro."

"Xiao Dezi, tonight we'll have Guomenxiang (a type of stew), Hu Pao Rou (a type of braised pork), liver lion's head meatballs, and some dried cured pork."

"Yes, Master."

"What is 'Guomenxiang'?" Sizi asked.

"Lamb, venison, or chicken are all fine. Slice them thinly, deep-fry them, and then mix them with spices. They'll be very crispy," Zhinu replied.

"Then why is he called Hu Feng?" Xiao Yao asked Si Zi.

"I guess it's because the Western Regions set the trend, so everything smells like lamb skewers!"

Zhi Nu nodded: "You little brat, indeed, the main seasonings are pepper and cumin."

“Princess is so amazing! Is that braised pork with cumin flavored too?” Xiao Yao asked Si Zi again.

Zhi Nu said, "It's just cutting the mutton into small pieces, stuffing it into the sheep's stomach, and then burying it in the ashes. It's purely cooked by simmering, a primitive state similar to 'simmering'."

After Sizi fell asleep, she entered the time capsule again. In the library there, she found the "Essential Techniques for the Common People," which recorded that the Tang Dynasty did indeed continue the cooking methods of this nomadic people.

"What kind of meatballs are these? Are they like Four Happiness Meatballs?" Si Zi asked.

"It's made by crushing animal liver, mixing it with minced meat, shaping it into balls, and steaming them. It has a very delicate texture," Zhinu replied.

Si Zi grinned: "Ah, I think it's like those European meatballs, with a fishy smell. Um, I still prefer... Seven Four Happiness Meatballs... Lion's Head Meatballs, much better than those Tang Dynasty offal-themed meatballs. But I prefer dried bacon!"

"Yes, dried pork is usually made from pork or venison, marinated with salt, wine, and Sichuan peppercorns, and then air-dried. It can be made into dried meat that can be stored for a long time. It is a staple food for soldiers and travelers, and it is also very popular among the common people."

"Hey bro, let's have some dessert!"

"No desserts, Xiao Dezi. How about some cold toad soup and shredded lamb skin?"

"Cold toad soup? Bullfrog jelly?" Xiao Yao asked Si Zi.

"No, it's cold toad soup. Cold toad is clam meat, and it's enhanced with mutton. It's a famous summer delicacy to cool you down after a meal," Si Zi said.

It turns out that Si Zi had seen it in his dream—Duan Chengshi's "Miscellaneous Morsels from Youyang" does indeed mention that this soup was sold in the night market of Chang'an.

Si Zi asked Zhi Nu, "Brother, what is sheepskin flower shreds? Can you eat sheepskin?"

Zhinu: "It's basically shredding sheep's tripe and skin, then stir-frying it with bean sprouts and bamboo shoots, similar to stir-fried tripe."

"I prefer Qishui Baodu! Hey bro, can you handle spicy food? I want Qishui Malatang!"

"I really don't have that..."

In summarizing recent research, Zhen Xiaosi discovered that the Tang Dynasty did indeed have limitations in seasonings, with no chili peppers available, and the spiciness mainly relied on Sichuan pepper, dogwood, and other spices.

Forget about desserts; even white sugar is rarely used, and sweetness mainly comes from honey or jujube juice. However, due to the interaction of Han and non-Han culinary cultures, the variety of spices used for roasting meat has increased.

"Brother, Sizi likes seven oxen on the right, are there any oxen on the right?"

"This is a bit tricky, but I'll take care of it for you."

"What? Is it because of the influence of Buddhism?"

After thinking for a moment, Zhi Nu said, "It's probably to maintain the agricultural economy. Cattle can't be slaughtered casually. They make a great contribution, so beef is relatively rare."

So Zhen Xiaosi began researching this topic again. She discovered that the scarcity of beef was influenced by the Buddhist precept against killing. The Tang Dynasty was a crucial period for the Sinicization of Buddhism, and later events such as Xuanzang's pilgrimage to India and the rise of Zen Buddhism further promoted its spread. The Buddhist precept against killing is the first of the Five Precepts, profoundly influencing the dietary choices of believers, especially those in the aristocratic and monastic classes.

However, Zhen Xiaosi also discovered that vegetarianism was very fashionable in the Tang Dynasty. Due to the rise of vegetarian culture, Emperor Wu of Liang, Xiao Yan, issued the "Edict on Abstaining from Wine and Meat" to promote the vegetarian tradition of Han Buddhism, and the Tang Dynasty inherited this ancient custom. Although ordinary believers may not be completely vegetarian, the vegetarian food culture advocated by Buddhist temples did reduce the public's desire for meat, including beef.

Furthermore, Tang Dynasty law already contained provisions protecting draft oxen. Zhen Xiaosi discovered strict regulations in Volume 15 of the Tang Code. The code explicitly prohibited the private slaughter of draft oxen: "Anyone who intentionally kills government or private horses or oxen shall be sentenced to one and a half years of penal servitude."

Even if a cow is old or sick, it still needs to be approved by the government before it can be slaughtered; those who violate this rule will be punished with caning. This law predates the period when Buddhism was prevalent, so what Brother Zhinu said is correct.

Isn't there any other reason?

Of course!