Vintage Recipes
Tofu and Rose Soup
ERA ：Southern Song Dynasty (1127~1279)
ORIGIN ：Mountaineers' Dinner Table
AUTHOR：Lin Hong
CUISINE ：🇨🇳
RECIPE : Click here
ORIGINAL TEXT ：采芙蓉花，去心蒂，汤瀹之，同豆腐煮，红白交错，恍如雪霁之霞，名“雪霞羹”，加胡椒、姜亦可也。
ANECDOTE : The author Lin Hong, inspired by the colors of the soup, has named this dish “rosy sky after snow soup”.
ERA ：Kangxi era, Qing Dynasty (1661～1722)
ORIGIN ：Recipes from the Garden of Contentment
AUTHOR：YUAN Mei (1716~1797)
CUISINE ：🇨🇳
RECIPE : Click here
ORIGINAL TEXT ：用嫩片切粉碎，加香蕈屑、蘑菇屑、松子仁屑、瓜子仁屑、鸡屑、火腿屑，同入浓鸡汁中，炒滚起锅。用腐脑亦可。用瓢不用箸。
ANECDOTE : The story goes that Kangxi gave this recipe to the official Xu Qianxue, who paid 1000 taels of silver (equivalent de $69525 nowadays) in exchange. Later, Xu disclosed it to one of his students, Wang Loucun, who happened to be the grandfather of a friend of the autor Yuan Mei. That’s how Yuan got the chance to taste this dish and learnt the recipe.
Silken Tofu and Shrimp Soup
ERA ：Qing Dynasty (1636～1912)
ORIGIN ：Recipes from the Garden of Contentment
AUTHOR：YUAN Mei (1716~1797)
CUISINE ：🇨🇳
RECIPE : Click here
ORIGINAL TEXT ：用腐脑，放井水泡三次，去豆气，入鸡汤中滚，起锅时加紫菜、虾肉。
