During the Sui and Tang Dynasties, color, aroma and taste were emphasized, and different varieties were introduced according to different seasons.
"Memorabilia" describes the drinks of Emperor Wendi and Yang Di in this way: "Five-color drinks include holding the Zen master's Renshou room, making the fragrant leaves green, pulling the wedge root red, making the casein white, making the dark plum pulp mysterious and making the Jiangsheng yellow. It is also a spiced drink: the first agarwood drink, the second clove drink, the second sandalwood drink, the second Eupatorium drink, and the second sweet drink. There are different methods, mainly incense. "
There are four kinds of drinks in the Book of Eating, which are full of edible value: "In spring, there are compound drinks, cinnamon drinks, drinks, drinks and peach blossom drinks, and in summer, there are cheese drinks, dark plum drinks, honey sugar drinks, ginger drinks, honey cereal leaves drinks, plum drinks, hemp drinks and wheat drinks;" In autumn, there are Lotus House Drink, Winter Melon Drink, Citronella Drink, Gaza Pond Drink, Maimendong Drink, Gehua Drink and Areca Drink. In winter, there are tea, white grass, medlar, ginseng, tea, fish, perilla and Zhu Pei. "
Most of these drinks are made of the color and fragrance of flowers, leaves or fruits of plants. For example, in Fu Fang's Drink, Fu Fang's tree crawls around other trees. The leaves are round and thick and do not fade in winter. Take its juice in summer, simmer it to make it fragrant, cook it, it is bright green, and the smell is beautiful, which makes people not thirsty. " Judging from the four different drinks listed above, spring is mostly fragrant and refreshing, summer is mostly sweet or irritating, autumn is mostly cooked with melons and fruits, and winter is the most effective. This is in line with the needs of human nutrition and health.
The wine in the Tang Dynasty was quite noble. Tang Gaozong has "ice and marijuana drinks" and "horse cheese". Ordinary drinks include goat cheese and apricot cheese.
The poet has many poems reciting these two drinks. Chu Guangxi: "Almond-colored goat cooked cheese, wheat cool and floating, pheasant medium and low." Han Yi "praised goat cheese for coming from here and having its own delicious taste." Du Mu "endured cooking cheese and never played with a jade plate." Lu Guimeng "it is difficult to cross the crown, and the sheep cheese is not spared."
Cui Lu's words "Apricot cheese is more and more fragrant to the neighbor's porridge, and elm smoke will turn to ashes" all say so. The second volume of Youyang Miscellanies describes that Sima Peiyuan from Tongzhou went to a village and was thirsty for tea. The shopkeeper gave him pulp, which was "white in color" and "tasted like apricot cheese".
It shows that goat cheese and apricot cheese occupy an important position in people's minds.
Almond cheese is probably almond dew, right?