蜀地诗歌：唐诗宋词里的川菜味觉描写

Sichuan, historically known as Shu, is celebrated not only for its vibrant cuisine but also for its rich literary tradition. The poets of the Tang and Song dynasties, many of whom traveled or lived in Sichuan, often wove the region’s distinctive flavors into their verses. Through their poetry, we glimpse the sensory world of ancient Sichuan—where the taste of food becomes a metaphor for life, longing, and the landscape itself.

The Taste of Shu in Tang Poetry

During the Tang dynasty, Sichuan was both a place of exile and inspiration. Poets like Du Fu and Li Bai found themselves enchanted by the region’s culinary abundance. In Du Fu’s poems, the mention of “peppery broths” and “fragrant rice” is more than mere description—it evokes the warmth of hospitality and the comfort of home. Li Bai, meanwhile, famously wrote of “jade-green wine” and “spicy fish,” capturing the boldness of Sichuan flavors.

The Tang poets often used food to express emotion. The numbing heat of Sichuan peppercorns, for example, became a symbol for the intensity of homesickness or the sharpness of memory. In “To My Friend in Shu,” a poet might write of “mouth-tingling dishes” as a way to recall distant friends and familiar places.

Song Lyrics: Subtlety and Sensation

The Song dynasty brought a new refinement to both poetry and cuisine. Song poets, such as Su Shi (Su Dongpo), were renowned gourmets as well as literary masters. Su Shi’s verses are filled with references to local delicacies—pickled vegetables, tender beef, and the famed “Dongpo pork.” His playful lyricism often blurs the line between food and feeling: “A bite of fish, a sip of wine, and all worries melt away.”

Song ci (lyrics) frequently celebrate the communal aspect of dining. Banquets and feasts become settings for poetic reflection, where the flavors of Sichuan—spicy, sour, numbing, and sweet—mirror the complexities of human relationships. The subtle interplay of tastes in a dish is likened to the layered meanings in a poem.

Flavors as Metaphor

In both Tang and Song poetry, the flavors of Sichuan cuisine serve as powerful metaphors. The “fiery red oil” of a hotpot might represent passion or political turmoil; the “cool freshness” of bamboo shoots could symbolize purity or renewal. Poets use the language of taste to evoke mood, memory, and even philosophical insight.

For example, a line describing “the lingering numbness of peppercorn on the tongue” might allude to the bittersweet nature of parting. The act of sharing a meal—passing dishes, raising cups—becomes a symbol of friendship and solidarity.

Lasting Influence

The poetic tradition of flavor description continues to shape Sichuan’s cultural identity. Modern writers and chefs alike draw inspiration from the verses of the Tang and Song, finding new ways to express the region’s unique taste. In contemporary Sichuan, a dish is never just food—it is a story, a memory, a poem on the tongue.

Conclusion

The interplay between poetry and cuisine in Shu is a testament to the region’s creative spirit. Through the words of ancient poets, we taste the past: the numbing spice, the fragrant herbs, the communal joy of a shared table. In every bowl and every verse, the flavor of Sichuan endures.