初游唐安饭薏米,炊成不减雕胡美。
大如芡实白如玉,滑欲流匙香满屋。
腹腴项脔不入盘,况复飧酪夸甘酸。
东归思之未易得,每以问人人不识。
呜呼奇材从古弃草菅,君试求之篱落间。
初游唐安饭薏米,炊成不减雕胡美。
大如芡实白如玉,滑欲流匙香满屋。
腹腴项脔不入盘,况复飧酪夸甘酸。
东归思之未易得,每以问人人不识。
呜呼奇材从古弃草菅,君试求之篱落间。
初次游历唐安,吃到了薏米饭,
蒸煮好后,其美味不亚于雕胡米。
颗粒大如芡实,洁白如玉,
滑润得仿佛要从匙中流下,香气充满屋室。
肥美的鱼腹和上好的肉块都不被端上餐桌,
更何况是那些乳酪,还夸耀什么甜酸滋味。
东归后思念此味,却不易再得,
每次向人问起,人们都不知晓。
唉!奇异的材具自古就被当作杂草般抛弃,
君不妨试着到篱笆墙角间去寻访它。
First traveling to Tang'an, I dined on Job's tears,
Steamed to perfection, no less fine than wild rice.
Large as foxnuts, white as jade,
Slippery, about to slide off the spoon, its fragrance fills the room.
The plump belly and choice neck cuts never make it to the plate,
Let alone comparing it to cheese, boasting of sweetness or sourness.
Returning east, I think of it, not easy to find again;
Each time I ask people, none know of it.
Alas! Rare talent since ancient times has been discarded like weeds;
My lord, try seeking it among the hedges and fences.
对薏米美味的记忆,构成个人生活史中稳固的味觉认同。
回忆初尝薏米饭的美味,以朴素笔触书写对日常食物的珍视与怀念。
本诗为七言古诗,押平声韵。
东山书院编辑整理