《紅樓夢》誕生于18世紀中葉,它是滿漢文化、南北文化相互碰撞、吸收融合的典范,是中國明末清初時期貴族生活的真實歷史畫卷。就是在這部傲立于世界文學之林、被譽為中國封建社會“百科(ke)全書”的(de)(de)鴻篇巨制中(zhong),曹雪芹用了將近三分之一(yi)的(de)(de)篇幅(fu),描述了眾(zhong)多(duo)人(ren)物豐(feng)富多(duo)彩的(de)(de)飲食(shi)(shi)文化活(huo)動:“就(jiu)其規(gui)模而言(yan),則有(you)大宴(yan)(yan)(yan)(yan)(yan)(yan)(yan)、小宴(yan)(yan)(yan)(yan)(yan)(yan)(yan)、盛宴(yan)(yan)(yan)(yan)(yan)(yan)(yan);就(jiu)其時間而言(yan),則有(you)午宴(yan)(yan)(yan)(yan)(yan)(yan)(yan)、晚宴(yan)(yan)(yan)(yan)(yan)(yan)(yan)、夜宴(yan)(yan)(yan)(yan)(yan)(yan)(yan);就(jiu)其內容而言(yan),則有(you)生日宴(yan)(yan)(yan)(yan)(yan)(yan)(yan)、壽(shou)宴(yan)(yan)(yan)(yan)(yan)(yan)(yan)、真壽(shou)宴(yan)(yan)(yan)(yan)(yan)(yan)(yan)、省親宴(yan)(yan)(yan)(yan)(yan)(yan)(yan)、家宴(yan)(yan)(yan)(yan)(yan)(yan)(yan)、接風宴(yan)(yan)(yan)(yan)(yan)(yan)(yan)、詩(shi)宴(yan)(yan)(yan)(yan)(yan)(yan)(yan)、燈謎(mi)宴(yan)(yan)(yan)(yan)(yan)(yan)(yan)、合歡宴(yan)(yan)(yan)(yan)(yan)(yan)(yan)、梅花宴(yan)(yan)(yan)(yan)(yan)(yan)(yan)、海棠(tang)宴(yan)(yan)(yan)(yan)(yan)(yan)(yan)、螃蟹宴(yan)(yan)(yan)(yan)(yan)(yan)(yan);就(jiu)其節令而言(yan),則有(you)中(zhong)秋宴(yan)(yan)(yan)(yan)(yan)(yan)(yan)、端陽宴(yan)(yan)(yan)(yan)(yan)(yan)(yan)、元宵宴(yan)(yan)(yan)(yan)(yan)(yan)(yan);就(jiu)其設宴(yan)(yan)(yan)(yan)(yan)(yan)(yan)地方面(mian)言(yan),則又有(you)勞(lao)園(yuan)宴(yan)(yan)(yan)(yan)(yan)(yan)(yan)、太虛幻境宴(yan)(yan)(yan)(yan)(yan)(yan)(yan)、大觀園(yuan)宴(yan)(yan)(yan)(yan)(yan)(yan)(yan)、大廳宴(yan)(yan)(yan)(yan)(yan)(yan)(yan)、小廳宴(yan)(yan)(yan)(yan)(yan)(yan)(yan)、怡(yi)紅院夜宴(yan)(yan)(yan)(yan)(yan)(yan)(yan)等(deng)等(deng),令人(ren)聞面(mian)生津”。通過各(ge)(ge)種各(ge)(ge)樣的(de)(de)宴(yan)(yan)(yan)(yan)(yan)(yan)(yan)集,曹雪芹不(bu)僅為讀者(zhe)提供(gong)了一(yi)張未窮(qiong)盡的(de)(de)美食(shi)(shi)單,更重要的(de)(de)是作(zuo)者(zhe)為我們創造了一(yi)個完整的(de)(de)紅樓飲食(shi)(shi)文化體系。
曹(cao)家居南京(jing)、揚(yang)(yang)(yang)(yang)(yang)州60多年,飲(yin)食多為(wei)(wei)淮揚(yang)(yang)(yang)(yang)(yang)風(feng)味。曹(cao)寅編纂著述頗豐,有淮揚(yang)(yang)(yang)(yang)(yang)飲(yin)食詩文問世(shi)。寅母為(wei)(wei)康(kang)熙乳娘,寅幼年為(wei)(wei)康(kang)熙侍讀,過(guo)從甚密。寅在揚(yang)(yang)(yang)(yang)(yang)州多次(ci)督(du)辦御宴,熟諳要(yao)旨。雪(xue)芹幼年隨(sui)乃祖在任上(shang),飲(yin)食之道(dao),耳濡目染(ran)皆為(wei)(wei)淮揚(yang)(yang)(yang)(yang)(yang)佳味,而《紅(hong)(hong)(hong)樓(lou)(lou)(lou)夢》創作以“聲色飲(yin)饌之幻(huan)”來(lai)演示人(ren)生哲理,對淮揚(yang)(yang)(yang)(yang)(yang)烹(peng)(peng)飪(ren)(ren)文化素材(cai)駕輕就熟,信手(shou)拈(nian)來(lai)皆成雅麗,令人(ren)嘆為(wei)(wei)觀止。當代紅(hong)(hong)(hong)學俊彥馮其庸、李希凡先生推論紅(hong)(hong)(hong)樓(lou)(lou)(lou)菜當屬淮揚(yang)(yang)(yang)(yang)(yang)風(feng)味。揚(yang)(yang)(yang)(yang)(yang)州與《紅(hong)(hong)(hong)樓(lou)(lou)(lou)夢》作者(zhe)曹(cao)雪(xue)芹及其家庭有深厚的歷史(shi)淵源,紅(hong)(hong)(hong)樓(lou)(lou)(lou)宴的開發責無旁貸(dai)地落在揚(yang)(yang)(yang)(yang)(yang)州烹(peng)(peng)飪(ren)(ren)文化界的肩上(shang)。
丁章華先生(sheng)運籌與推動紅樓(lou)宴(yan)研制(zhi),時歷二十(shi)春秋,組織精(jing)干,梳理史料,考察論(lun)證(zheng),方家研討,磨礪(li)提精(jing),終成大器。紅樓(lou)宴(yan)的(de)設計立(li)足于紅樓(lou)文(wen)(wen)化(hua)(hua)整體的(de)一部分進行再創造,以發揚光大《紅樓(lou)夢(meng)》所代表的(de)文(wen)(wen)化(hua)(hua)傳統、審美(mei)意識(shi)、文(wen)(wen)化(hua)(hua)蘊含(han),對餐(can)廳、音樂、餐(can)具、服飾、菜點(dian)、茶(cha)飲(yin)等項進行綜合(he)設計,使人恍如置身于《紅樓(lou)夢(meng)》中的(de)大觀(guan)園中。紅樓(lou)菜以其美(mei)味、豐盛(sheng)、精(jing)致見長,給人以高層次飲(yin)食文(wen)(wen)化(hua)(hua)藝術的(de)享受,名揚海內外。
一品大觀:有鳳來儀 花(hua)塘(tang)情趣 蝴蝶戀花(hua)
四干果:栗子(zi)青果白瓜子(zi)生仁
四調味:酸菜(cai)薺醬 蘿卜炸(zha)兒 茄(qie)鲞
賈府冷菜:紅(hong)袍大(da)蝦 翡翠羽(yu)衣 胭脂鵝脯酒糟鴨(ya)信佛手(shou)羅皮 美味鴨(ya)蛋 素(su)脆素(su)魚 龍穿鳳翅
寧榮(rong)大菜(cai):龍袍(pao)魚翅 白雪紅梅 老蚌懷珠 生(sheng)烤鹿(lu)肉 籠蒸螃蟹 西瓜盅酒醉雞 花籃鱖(gui)魚卷 姥姥鴿蛋(dan) 雙色刀魚 扇面蒿稈 鳳衣串(chuan)珠
怡(yi)紅細點:松仁鵝油(you)卷 螃蟹小餃 如(ru)意鎖片 太(tai)君(jun)酥 海棠酥 壽桃
水果:時果拼(pin)盤 白雪紅梅 龍(long)袍魚翅(chi) 老蚌懷珠 花藍鱖魚卷
怡紅祝(zhu)壽雞髓筍(sun)雪底(di)芹芽扒駝掌雞皮蝦丸湯牛乳蒸羊羔籠蒸螃蟹三鮮鹿筋(jin)雞絲蒿子桿(gan)老(lao)蚌懷(huai)珠
西瓜盅酒醉雞鳳衣(yi)串珠