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Scope: 李劼人《旧帐》
Condition : Contains text “围”
Total 10

一八三六年

6 碟八个
12 碟八个 黄白饼一匣(原注每匣十二两,按:迄今外县,犹存此制,凡红白喜事正席,每客必备点心一匣,备席终携归。在席上所吃者,则谓之席点。)
19 碟十六个
29 抄者按:右第一至第三分为汉全席,山珍海味具备,每分十色,所谓头二号五簋碗细白羹碗者,碗名也。每分下又另佐一羹汤,则用一品级盛汤饭之碗盛之。第二分下之奶房签实不知所谓,又第一分之辘轳锤鱼肚,今不知何名,扬州朋友或知之。又第三分中之班鱼肝与西施乳,亦愧孤陋,不知究系何种鱼,究系什么东西,惟今福州有蚌曰西施舌,是为水鲜名品,意者西施乳亦蚌类欤?余如文思豆腐玺儿羹,亦在不可解之列,倘读者能踢教益,不胜欣幸!再抄者所据而抄之之本,为光绪元年中报馆排印巾箱本,错讹甚多,倘能得嘉庆本校之,庶足解惑。至第四分则为满全席,后世梢简,仅有四红(烧烤小猪鸡鹅鸭)四白(蒸煮小猪鸡鹅鸭),食时必用满洲食具之刀叉。至第五分,后世稍简,热吃仅四大四小,甜咸各半,余则高装朝摆二十二色,备看而不备食。今一切演进,宴客不复用全席,就四川成都格式言,自民国六年以降,燕菜席早已绝迹,更不必言满汉。即鱼翅海参等席,亦多以便饭之格式出之,即是四水果盘,四小热吃,八菜一汤,或加中点一道,而去碟,去席点,去座菜。民国十七年以降,更去热吃、水果,而易以四冷荤,一中碗,头菜为甜食;或易以二冷荤,二热吃,加中点。民国二十六年以降,更趋简易,即费万元,而所备大抵只七菜一汤,其余一概豁免;愈为名厨,愈只能略作家常煨炖,所谓全席,不复梦见,更不能言好歹,逆料将来愈益进步,吾人所食必专专于科学之配合,烹饪一门,将不免由医生化学家代之,而自诩之饮食文明,亦将成为通书。而此功劳,第一归诸名厨,第二则未尝全盘美化后之一切改革家也!
35 碟十二个 中醉虾一碗
41 碟八个
47 碟八个
58 碟八个
68 碟八个
75 碟八个

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