初遊唐安飯薏米,炊成不減雕胡美。
大如芡實白如玉,滑欲流匙香滿屋。
腹腴項臠不入盤,況復飱酪誇甘酸。
東歸思之未易得,每以問人人不識。
嗚呼奇材從古棄草菅,君試求之籬落間。
初遊唐安飯薏米,炊成不減雕胡美。
大如芡實白如玉,滑欲流匙香滿屋。
腹腴項臠不入盤,況復飱酪誇甘酸。
東歸思之未易得,每以問人人不識。
嗚呼奇材從古棄草菅,君試求之籬落間。
初次遊歷唐安,吃到了薏米飯,
蒸煮好後,其美味不亞於雕胡米。
顆粒大如芡實,潔白如玉,
滑潤得仿佛要從匙中流下,香氣充滿屋室。
肥美的魚腹和上好的肉塊都不被端上餐桌,
更何況是那些乳酪,還誇耀什麼甜酸滋味。
東歸後思念此味,卻不易再得,
每次向人問起,人們都不知曉。
唉!奇異的材具自古就被當作雜草般拋棄,
君不妨試著到籬笆牆角間去尋訪它。
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.
對薏米美味的記憶,構成個人生活史中穩固的味覺認同。
回憶初嘗薏米飯的美味,以樸素筆觸書寫對日常食物的珍視與懷念。
本詩為七言古詩,押平聲韻。
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