In the Tang Dynasty, poets, poets and saints had an indissoluble bond with Sichuan cuisine. The poet Li Bai moved with his father to Longchang, Jinzhou, which is now Qinglian Township, Jiangyou, Sichuan, and left Sichuan at the age of 25. Living in Sichuan for nearly 20 years, he likes to eat a famous local dish-roast duck. After the chef slaughters the duck, he puts it in a container, adds various seasonings such as wine, injects soup, seals the container with a large piece of soaked paper towel, and keeps the original flavor after steaming, which is both fragrant and tender. In the first year of Tianbao, Li Bai was favored by Emperor Xuanzong of the Tang Dynasty and went to Beijing to worship the Hanlin. Based on the stewed and steamed ducks he ate when he was young, he dedicated the steamed ducks such as carved flowers, medlar and notoginseng to Xuanzong. The emperor was very happy and named this dish "Taibai Duck". Poet Du Fu once lived in Sichuan Caotang for a long time and sang a hymn about "Taibai Duck" in his "Fishing Watch Song". In the Song Dynasty, Sichuan cuisine crossed the Bashu boundary and entered the eastern capital, which was known to the world. Coincidentally, there are two great writers and poets in the Song Dynasty who are inextricably linked with Sichuan cuisine. They are Su Shi in the Northern Song Dynasty and Lu You in the Southern Song Dynasty. Su Shi was influenced by the habit of Sichuan cuisine since childhood. At the age of 20, he went to Beijing to take the exam with his father and brother.
Kaifeng is freezing in winter. From the palace to the people, we all live on some collected vegetables. However, vegetables are particularly popular in Su Shi's poems. For example, "Qiu Lai's winter garden is full of frost, and reeds give birth to mustard grandchildren. I am still as full as before, and I don't know why I eat chicken and dolphins. " Chinese kale is like a mushroom, crisp and beautiful. White lamb, take out the soil from the bear's paw. "These are actually poets' nostalgia for Sichuan cuisine, and they are really famous gourmets. He not only wrote Gourmet Fu for the moxibustion crowd, but also created Dongpo Meat, Dongpo Soup and Yufan Soup, which made valuable contributions to Sichuan cuisine. Lu Fangweng died at the age of 85. He was not satisfied with his career and love life, but his longevity should benefit from his open-mindedness and reasonable diet. Although Lu You was from Zhejiang, he was ordered by the emperor to live in Shu at the age of 46 and leave Sichuan at the age of 54. During this period, nine years was an important period in his political career. "Although Xiao missed him for a long time, he intended to call to the east, but he never forgot Shu for a day." In particular, the food in Sichuan impressed him deeply, and the flavor of Sichuan cuisine in this period can be seen from the heritage of writers in Tang and Song Dynasties.