古代有很多文人,既富于才学,也精于烹调。很多美食,通过他们而流传于世,成为佳话。 相传,诗仙李白幼年时,随父旅居四川,最喜欢吃当地的名菜——闷蒸鸭子。天宝元年,李白进京供奉翰林时,便以“闷蒸鸭子”为蓝本,以三七、枸杞子、百年陈酿花雕作为调料,蒸了只又香又嫩的肥鸭,献给唐玄宗。唐玄宗食后大喜,夸赞说:“此菜世上少有,可 There are many ancient literati, both rich in talent, but also good at cooking. A lot of food, through them and spread in the world, become a story. According to legend, poet Li Bai childhood, his father lived in Sichuan, most like to eat local dishes - stuffy steamed duck. In the first year of Tianbao, when Li Bai went to Beijing to offer the imperial Hanlin, he used the “stuffy-stuffed duck” as the blueprint and took Panax, medlar and centuries-old flower-carving as the seasoning and steamed the fragrant and tender fat duck and dedicated it to Emperor Xuanzong. Tang Xuanzong food after the overjoyed, said: "This dish is rare in the world, but