Crab and orange, mountain and sea cucumbers, rock and rock pulp, Tongshen cake... these dishes with ancient flavor are coming to diners through thousands of years. On the 20th, the National Museum of China's "Ancient Chinese Diet Culture Exhibition" completed the first phase of upgrading and transformation, and the "Haisi Feast of the Song and Yuan Dynasties" made a stunning appearance. During the Song and Yuan Dynasties, it was the peak of the development of China's Maritime Silk Road, and also the peak of Fujian Quanzhou Port's overseas traffic. The "Haisi Feast in the Song and Yuan Dynasties", based on the work of Lin Hong, a gourmet of Shishi nationality in Quanzhou, Fujian Province, in the Southern Song Dynasty, "Qinggong of Shanjia", excavates, restores and innovates representative dishes with the connotation of "Haisi" and the aesthetic characteristics of the Song and Yuan Dynasties. It is a cultural theme banquet with the heritage of the world heritage culture and the characteristics of southern Fujian cuisine. Its historical and cultural value is self-evident. Taking the "Shanjia Three Crisps" as an example, the royal nobles of the Southern Song Dynasty preferred a light and oil-less diet, which also meets the requirements of people for health. The dish "Shanjia Three Crisps" is made from fresh bamboo shoots, mushrooms and wolfberry leaves and seasoned with pepper, which was introduced from the Maritime Silk Road and was a rare condiment at that time. Orange made with crab was once a delicacy of the Southern Song Dynasty. The difference between "Shanjia Crab and Orange" on the "Song and Yuan Haisi Feast" is that it is selected from the local crabs in southern Fujian, "chrysanthemum new wine, crab yellow orange flavor", and has an elegant artistic conception. The soup is made by boiling sugar cane and white radish with water. It is said that it is the soup used by Emperor Gaozong of the Song Dynasty to relieve the heat in summer, while Lin Hong, the author of "Qinggong of the Mountain Family", drank with friends three times in the snow night and then used to sober up. Tongshen Cake, named after Zhu Xi's "Ginger Tongshen", has a small amount of ginger in its filling, so it is salty and sweet with a little spicy and unique taste. Shanhaidou, tender bamboo shoots and seafood are delicious. Pepper is seasoned, and then "dou" is used. "dou" means to be rich and good luck in the Minnan language. When you swallow it, you will taste delicious, and at the same time, you will also feel the beautiful implication. Wang Yueqian, the research librarian of the National Museum and the curator of the "Ancient Chinese Diet Culture Exhibition", said that this is the first time that the National Museum has introduced all the simulated dishes for the exhibition layout. The focus of the whole exhibition line is to reflect the local points and surfaces, which is intuitive and beautiful. The "Haisi Feast in the Song and Yuan Dynasties" itself is an attempt to creatively transform and improve traditional culture. Zheng Tianzhu, member of the Standing Committee of the Shishi Municipal Committee and head of the Publicity Department, said that after more than ten rounds of screening and careful restoration by the expert group, more than 10 distinctive dishes, such as Shanjia Crab and Orange, Shanhai Dou, Tongshen Cake, "stood out" from 104 dishes in "Shanjia Qinggong", and together with the local representative dishes selected by the Shishi Network, finally formed a highly IP-oriented, aesthetic and contemporary dish selected for the "Songyuan Haisi Feast". With the height of activating the Haisi World Heritage and innovating the Fujian cuisine culture, Shishi planned and launched the theme banquet "Haisi Feast in the Song and Yuan Dynasties" through cultural empowerment, which was awarded the title banquet in June 2022 and selected into the "National Landmark Food List". (Outlook New Era)