古人对吃有多讲究？别让影视剧中的宫廷御膳限制了想象力，现在就有一场“穿越”千年的视觉盛宴摆在你面前。

 

蟹酿橙、山海兜、沆瀣浆、通神饼……这些美味都出自兼具世遗文化传承和闽南菜特色的“宋元海丝宴”，它们在前不久完成首期提升改造的中国国家博物馆“中国古代饮食文化展”上亮相。

 

 

A banquet inspired by the Maritime Silk Road in the Song (960-1279) and Yuan (1271-1368) dynasties is on display at the National Museum of China in Beijing. It’s housed in a newly upgraded section of the "Ancient Chinese Food Culture" exhibition.

 

宋元时期，是我国海上丝绸之路发展的巅峰，也是福建泉州港海外交通的鼎盛时期。“宋元海丝宴”以南宋福建泉州石狮籍美食家林洪著作《山家清供》为还原蓝本，挖掘、复原、创新具有“海丝”内涵、宋元美学特征的代表性菜肴，是兼具世遗文化传承和闽南菜特色的文化主题名宴，其蕴含的历史和文化价值不言而喻。

 

The banquet was inspired by the classic cookbook "Shan Jia Qing Gong," written nearly 900 years ago by Lin Hong, a Southern Song Dynasty (1127-1279) gastronome from Fujian\'s Shishi. The title is believed to be a nod to the light vegetables served to guests by families living in mountainous areas.

 

The cookbook is a collection of family cooking recipes. Every course includes stories about history, literature and the wisdom of keeping good health. It can be seen as "a taste of China" during the Southern Song Dynasty. 

 

 

蟹酿橙，曾是南宋御宴佳肴。“宋元海丝宴”上的“山家蟹酿橙”不同之处在于，选材自闽南本港海蟹，“菊花新酒，蟹黄橙香”，另有一番风雅意境。

 

沆瀣浆，由甘蔗、白萝卜加水炖煮而成，传说是宋高宗用来夏天消暑的汤品，而《山家清供》作者林洪则在雪夜里与朋友酒过三巡后用来醒酒。

 

通神饼，取名自朱熹所说的“姜通神明”，饼馅里有少量姜，因此咸甜之中略有辛辣，口感独特。

 

山海兜，嫩笋与海鲜，二者鲜味交融，胡椒加以调味，然后“兜”起来，而“兜”在闽南语里有发财、行好运的意思，一口下去，满嘴鲜香的同时，也感受到美好的寓意。

 

国家博物馆研究馆员、“中国古代饮食文化展”策展人王月前表示，这是国家博物馆首次全部引进仿真菜来进行布展，在整体展线中重点体现局部点面，直观好看。“宋元海丝宴”本身是对传统文化创造性转化、创新性发展提高的一个尝试。

 

"This time we have introduced a special exhibition – a banquet on the theme of the Maritime Silk Road – with the aim of enriching and improving our original content of ancient Chinese food culture," said curator Wang Yueqian. "We are now using more content to complement our presentation. The replica dishes are well made, very close to the real ones. So it will be an enjoyable experience for visitors."

 

综合来源：中国侨网 北京青年报 中国新闻网 CGTN