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Work: 東坡羹頌（並引）
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Metadata
- Work
- 東坡羹頌（並引）
- Display Title
- 東坡羹頌（並引）
- Page title
- 東坡羹頌（並引）
- Nation
- 北宋
- Chapter
- root
- Source Url
- https://zh.wikisource.org/wiki/%E6%9D%B1%E5%9D%A1%E7%BE%B9%E9%A0%8C%EF%BC%88%E4%B8%A6%E5%BC%95%EF%BC%89
Punctuation options
東坡羹，蓋東坡居士所煮菜羹也。不用魚肉五味，有自然之甘。其法以菘若蔓菁、若蘆菔、若薺，皆揉洗數過，去辛苦汁。先以生油少許塗釜緣及瓷碗，下菜湯中。人生米為糝，及少生姜，以油碗覆之，不得觸，觸則生油氣，至熟不除。其上置甑，炊飯如常法，既不可遽覆，須生菜氣出盡乃覆之。羹每沸湧。遇油輒下，又為碗所壓，故終不得上。不爾，羹上薄飯，則氣不得達而飯不熟矣。飯熟羹亦爛可食。若無菜，用瓜、茄，皆切破，不揉洗，入罨，熟赤豆與粳米半為糝。余如煮菜法。應純道人將適廬山，求其法以遺山中好事者。以頌問之：
甘甘嘗從極處回，鹹酸未必是鹽梅。問師