中国古馔文化之唐朝白龙臛

白龙臛是唐朝的宫廷菜，是唐中宗景龙三年（709年），尚书大臣韦尚书（韦巨源）向唐中宗（唐朝第三任皇帝李显，武则天之子）献上了这道菜，记录在当时的《烧尾食单》（当时的选单）上。 白龙臛的制作是用鳜鱼（在中国唐朝把鱼肉比喻成龙肉）片成片，油煎，加入豉汁、米汤煮，要熟时，放入葱、姜、橘皮、椒末、胡芹、小蒜、酒、盐、醋等调料，把汤水收得较干时盛出。

Ancient Chinese Culinary Culture: White Dragon Broth from the Tang Dynasty

White Dragon Broth is a court dish from the Tang Dynasty. In 709 (the third year of the Jinglong reign of Emperor Zhongzong of Tang), the Minister of State Wei (Wei Juyuan) presented this dish to Emperor Zhongzong of Tang (Li Xian, the third emperor of the Tang Dynasty and the son of Wu Zetian). It was recorded on the "Shao Wei Banquet Menu" (a menu of that time). The preparation of White Dragon Broth involves slicing mandarin fish (fish meat was likened to dragon meat during the Tang Dynasty in China) into pieces and pan-frying them in oil. Then, fermented black bean juice and rice water are added for boiling. When it is almost cooked, seasonings such as scallions, ginger, tangerine peel, pepper powder, water celery, small garlic, wine, salt, and vinegar are added. The dish is served when the broth is reduced until it is relatively dry.