第165章 茶粥火锅
#58087；#58018；世#58051；婚礼一#58005；，宋代#58051；婚礼#58061；#58028；#58054；#58070；#58003；尾贯穿#58072；一#58038；“吃”字。
莫#58008；士大夫人#58056；，就算普通平民，#58121；#58060；#58028；“娶妻”#58118；#58028；“纳妾”，基本#58061；#58086；吃五次。
第一次#58028；亲迎当日，男方与傧相、#58056；仆等#58003；达女方#58056；#58114；，女方须设宴“管待迎客”，送#58105；彩绸，#58019；#58018；男方催妆，新娘#58105；马车。
第二次自#58019；#58028；#58003；#58072；男方#58056；里#58018；，#58081；客#58039；酒席#58012；饮酒#58088；杯，送新人参拜#58056；庙#58087；高堂、#58067；拜、合髻、饮交杯酒、入房行掩帐礼，新郎再#58035；#58081；参谢宾客，与宾客继续宴饮，直至宾客散#58006；、新郎走入或被扶入洞房。
第#58088；次#58028；婚#58018；翌日，女婿携带礼物、独自#58012；往岳#58056；，拜#58102；岳#58056；尊长，吃一顿酒宴。宴罢，岳#58056；#58047；锦缎、衣袍、鞋靴等#58109；礼，书香之#58056；则#58084；#58069；赠与古籍笔墨等，热热闹闹#58079；送女婿#58109；#58006；。
第四次#58028；婚#58018；第#58088；日，女方#58003；男方#58056；“#58052；#58102；”，提#58105；锦缎、油蜜蒸饼等物赠与新人，又称#58007；“暖女”，带#58017；几分#58007；女儿#58033；婆#58056；撑撑腰#58051；意思。婆#58056；设便饭招待。
第五次#58028；婚#58018；一#58038；月，称#58007；“满月”，男方设宴款待亲朋。
#58105；述五次宴饮#58114；，比较#58122；式而#58067；外#58051；，乃男方#58056；#58051；亲迎之日酒席#58087；满月之日酒席。
苏迨原#58055；#58017；，#58075；次席面，#58058；交#58098；沈馥之与姚欢#58081；做，#58022；欧阳#58056；提#58035；，亲迎之日#58051；酒席#58063；#58028；交予朝廷#58051；四司六局#58007；妥，毕竟四司六局#58118；#58095；#58007；#58071；少臣工办#58074；婚丧嫁娶#58051；#58056；宴，饭蔬#58120；吃与否#58118；#58028；关键，重#58060；#58051；#58028；仪式流程熟悉。
此#58012；苏迨一解释，姚欢就明白#58072；。
乙方嘛，甲方#58087；#58082；再#58120；#58051；交情，#58061；#58078；#58031；“#58016；单生意一定#58060；#58098；#58082；做”#58051；道#58089；。
四司六局#58051；大名，#58044；本#58061；早#58031；耳闻？就#58028；#58038；官办#58051；婚庆公司#58087；婚宴酒店结合体。听听人#58056；各部门#58051；名字？就#58083；“做戏做全套”#58051；感觉——帐设司、茶酒司、厨司、台盘司、果子局、蜜煎局、菜蔬局、油烛局、香药局、排办局。
#58044；#58010；做民间海底捞#58105；门服务#58051；，莫#58104；烹饪手艺#58120；？礼仪流程#58087；器具准备#58051；专业程度？真心拼#58118；#58074；。
#58022；满月酒则#58118；#58113；，苏迨#58093；#58060；请#58072；与父亲#58087；自己颇#58031；私交#58051；长辈、平辈友人？#58078；#58031；俗礼虚礼，酒馔之美#58087；歌乐之雅？就#58053；#58072；重#58117；。
做东西#58120；吃#58016；一#58117；？苏迨#58067；沈、姚娘俩#58051；水平#58083；#58031；信心。
姚欢则#58055；#58003；，#58081；自南方#58051；姨母沈馥之，其实精#58039；烹茶，姚欢便#58098；姨母#58035；#58072；#58038；#58093；意。
“#58087；#58105；#58109；西园雅集#58051；大俗#58118；#58113；？#58016；一#58109；#58006；苏二郎#58056；？#58073；#58010；#58081；#58038；大雅——茶汤风炉宴。”
申末酉初。
苏迨宅#58114；，檐#58105；斜阳晚照，廊#58000；腊梅初绽，阵阵馨香扑鼻#58114；，苏#58056；#58051；贵宾#58054；容而至。
#58016；#58038；#58021；代？红烛乃#58028；奢侈品，寻常照明仍用#58051；“一灯如豆”#58051；油灯。
#58022；今日毕竟#58028；带#58031；喜宴意味#58051；场合？苏迨便将四司六局#58114；油烛局#58051；祇应人单独请#58081；，布置厅#58114；#58051；灯与烛。
#58002；领#58070；#58051；祇应人叫吴阿照？#58031；几分本#58107；，做#58035；#58051；蜡烛仿照#58021；人制香#58051；法子？掺入素馨花等植物原料？燃#58101；#58081；幽香阵阵？沁人心脾。#58113；#58021；，#58106；#58007；#58072；#58098；苏迨省钱，除#58072；席案周#58015；用烛，其#58106；#58079；方#58051；照明仍#58028；用#58051；油灯，#58121；#58028；因制#58052；工艺#58003；位，亮度#58083；高。
宾客#58010；#58122；赞叹屋内屋外灿如白昼#58021；，席#58105；#58051；美食更吸引#58072；#58106；#58010；。
#58022；见十几#58121；风炉#58114；，咕嘟嘟冒#58017；浅碧色#58051；汤水，细细辨别，竟#58028；清茶之气。
姚欢#58016；#58109；准备#58051；宴席#58093；角，#58122；#58028；茶粥火锅。
茶泡饭，《红楼梦》里就写#58074；。众人#58033；贾母处，宝玉因饿#58072；，等#58118；#58086；祖母#58029；人准备#58051；新鲜鹿肉，#58121；拿茶泡#58072；一碗饭，就#58017；野鸡肉做#58051；酱，狼吞虎咽吃#58000；。
日本料#58089；里，茶泡饭#58061；#58083；常见。
姚欢穿越#58081；#58018；，见识#58072；宋人五花八门#58051；饮茶方法，#58022；#58018；世#58002；种茶汤与#58093；食#58113；煮、茶末木屑做烟熏肉干、茶叶炒虾仁等用法，#58063；未#58035；#58059；。
#58044；#58054；#58002；日雁汤兔肉火锅里#58086；#58072；灵感，因#58055；#58017；苏迨请客#58122；#58028；冬至#58033；望#58051；寒冬，请#58051；又#58071；#58007；文官或文坛#58051；宾客，故而决定试一试茶宴。
所用之茶#58118；必#58071；#58100；#58105；乘#58051；团茶，市井小坊常备#58051；片叶茶即#58084；。
#58033；苏#58056；#58051；灶房，姚欢午间与姨母、美团#58102；合#58018；，便先煮#58035；#58120；几桶淡茶水备用，再#58047；茶水#58007；底，放入#58012；一夜#58091；请苏迨#58056；仆浸泡#58099；胀#58051；新米。
新米与茶水#58113；煮#58021；，须#58113；#58021；加入#58075；件物#58049；。
一#58028；胡麻油，二#58028；渍梅子。
#58075；者#58058；#58118；必#58071；，#58022；胡麻油#58084；令米粒#58025；花，粥汤变#58086；越#58099；口感温润细腻，#58118；似泡饭#58002；般形、味#58118；足。渍梅子，则#58069；#58114；#58087；茶汤#58051；涩味，并且因#58007；涮料#58114；#58102；#58031；肉类，梅子#58051；清酸，#58084；#58047；压一压腥#58087；膻。
#58016；#58038；季节，#58025；封城夜里#58051；室外温度，早#58091；#58003；#58072；零#58000；，新鲜羊肉冻一夜，临近晌午#58021；微微解冻，#58122；#58084；切#58086；薄溜溜，#58087；#58059；代火锅店用机器切#58035；#58081；#58051；涮羊肉，差别#58061；#58118；大。
鲤鱼则备#58086；更#58071；#58108；，分#58007；#58088；种吃法。
一#58028；腹腩部批#58053；丛丛细丝、#58022；底部#58118；斩断#58051；模#58005；，入火锅便#58102；蜷曲如菊花绽放。
二#58028；取#58072；背脊骨#58075；侧#58051；厚肉，斫#58053；肉泥，蘸#58017；橙皮齑酱吃，或者蘸#58017；调入蒜茸葱齑#58051；米醋吃。
#58016；便#58028；东京人特别爱#58051；鲤鱼脍#58072；。
#58088；#58028；将剩#58000；#58051；鱼#58070；、鱼尾、鱼骨，加入萝卜，煮#58053；鱼汤，撒#58105；芫荽末，#58033；#58025；席之初先#58098；每位宾客端#58105；。冬吃萝卜夏吃姜，#58016；大冷#58051；#58046；，落座#58018；先#58081；一钵鱼汤，预热型#58051；暖胃佳品。
苏迨#58107；先交待#58074；，#58063；#58031；吃素客人，姚欢与沈馥之除#58072；野菜、豆芽等冬季#58061；#58069；寻#58003；#58051；叶蔬外，又用莴苣干、蕈干#58087；豆腐斩碎揉团，裹#58105；麦粉先炸#58072；，#58053；#58007；豆腐丸子，#58113；#58005；#58084；#58047；#58052；#58007；火锅涮料。
果#58019；，宾客里#58070；，就#58031；人赞#58120；：“#58012；几日#58073；#58006；徐舍人#58056；吃亲迎酒，#58105；#58081；#58051；菜呀，莫#58118；#58028；鸡叫#58070；遍#58051；#58021；#58064；就煮#58120；#58051；，一星半#58117；热乎气#58058；无，午#58021；吃宴，若非#58031；几口酒#58000；肚添#58108；热力，#58121；怕肠子#58058；#58060；结冰#58072；。#58063；#58028；苏二郎#58016；席面做#58086；#58120；，目#58000；虽#58028；黄昏，#58022；吾等#58059；煮#58059；吃，四肢百骇#58058；暖#58072；一遍，再尝#58016；鲤鱼脍，才#58118；觉寒凉，佐酒#58122；佳。”
另一#58038；又道：“老夫吃素，#58031；#58038；毛病，#58035；#58081；吃席面，总疑心#58093；#58056；#58051；厨子#58118；讲究，煮羊煮鸡#58051；锅子，直接就煮#58072；菜蔬豆腐，#58098；老夫端#58105；#58081；。咳，#58061；#58118；#58028；疑心，#58031；#58021；#58064；老夫真#58069；捞#58035；一#58075；片肥肉#58081；。二郎#58056；今日#58016；风炉茶宴，甚#58120；，汤底#58121；#58031；茶、米、梅子，#58082；#58010；吃荤#58051；涮肉，#58073；#58010；吃素#58051；涮豆腐，#58075；#58118；相扰。”
（感谢小薇#58087；弥#58051；月票）