The vernacular interpretation of "Leng Tao of Sophora japonica" by Du Fu of the Tang Dynasty:
The tall Sophora japonica trees are covered with green leaves, which are picked and sent to the kitchen (pounded into juice).
I buy new flour at the market, put it together with sophora leaf juice (mixed with flour to make noodles), cook it in a pot to make cold pottery, and put it on the table, always worrying that there is not enough food.
The bright green color of the cold dish reflects on the chopsticks, and is delicious when paired with fresh asparagus.
The cold noodles are as cold as ice and snow when they touch your teeth. I urge everyone to share this pearl-like and surprising mountain delicacy.
I am willing to accompany the king's messenger on a horse to transport this delicacy to the king's royal kitchen.
The long journey here makes me worried that it will be muddy and difficult to pass, but my sincerity in offering delicious food to the king remains unchanged.
The delicacies I offer may be as insignificant as bitter parsley and waterweed (but they contain a piece of my loyalty).
The king thousands of miles away may be in the Liang Palace, with a crystal jade pot in his hand holding clear ice.
When the king enjoys the coolness in the evening, this locust leaf cold dish is also the delicacy he needs most in this season.
Original text:
The green and tall locust leaves are picked and distributed to the Chinese chef.
New noodles are coming to the market, and they are all delicious.
It’s too hot to enter Dingzi, and you have no desire to eat extra food.
The green and fresh vegetables are all shining on the chopsticks, and the fragrant rice and bracts are included.
The meridian teeth are as cold as snow, so I urge people to cast this bead.
I would like to follow the golden waves and leave the brocade and Tusu.
The road is far away and the thought is afraid of mud, but the excitement is deep and will never change.
The celery is small, but the algae are only bright.
In the dew-cold palace thousands of miles away, a jade pot of pure ice is opened.
The king enjoys the cool night, so this flavor is also needed. Extended information
Writing background:
"Leng Tao Tao with Sophora japonica leaves" began in the Tang Dynasty in China. The Tang Dynasty stipulates that the food provided to officials by the royal chef (also called "Taiguan") during the summer court meeting has this flavor, which shows that it was originally palace food. With the passage of time, palace food was gradually introduced to the people in the market, and was mixed with locust leaves and flour, and the "locust leaves cold wash" was changed into jade noodles, which became a midsummer delicacy for urban and rural people.
Pound the young leaves of Sophora japonica, pound the juice and add flour to make thin noodles. After cooking, soak them in ice water to make them bright blue in color. Then pick them up, pour them with cooked oil, and add them to the noodles. Refrigerate in a well or ice cellar. Add seasonings when eating to make it a refreshing and delicious food to relieve summer heat.
Du Fu had the opportunity to be influenced by various cultures and arts during his youth, which had a great influence on his future poetry creation. For example, when he was five or six years old, he saw the dancer Gongsun Auntie's sword dance in Yancheng, Henan; later he heard Li Guinian's dance at the residence of King Qi Li Fan in Shangshanfang, Luoyang, and in front of Cui Ditang, the favorite of Xuanzong in Zunhua. of singing.
In the Temple of Emperor Xuanyuan on the top of Beimang Mountain in Luoyang, he admired the five sages and the ranks of thousands of officials painted by the painter Wu Daozi, which was reflected in his subsequent poetry creation. At that time, social celebrities Cui Shang and Wei Qixin saw the poems and poems he had written and praised him for his style of bangu and Yangxiong. Elders such as Li Yong and Wang Han also deigned to visit him.