【“吃货”苏轼的故事之“茶”】雪沫乳花浮午盏，蓼茸蒿笋试春盘。人间有味是清欢。——《浣溪沙·细雨斜风作晓寒》。《浣溪沙》原为唐教坊曲名，后用为词牌名，此调有平仄两体，字数以四十二字居多，另有四十四字和四十六字两种。人们多认为该词牌名源自春秋时期越国浣纱女西施的故事。元丰七年（公元1084年）十二月二十四日，苏轼赴汝州（今河南汝县）任团练使，途经泗州（今安徽泗县）与刘倩叔同游南山时作此词。

“雪沫乳花”是指煎茶时水面上浮现的白色泡沫，以雪、乳形容茶色之白。“午盏”指午茶，此句可谓是对宋代茶道的形象描绘。“蓼茸蒿笋”即蓼芽和蒿茎，这是立春的应时菜蔬。旧俗立春时，用鲜嫩春菜、水果、饼饵等装盘，馈送亲友，成为“春盘”。这两句绘声绘色，极为生动地描绘出了茶叶和鲜菜的鲜美色泽，同时道出苏轼与友人品茗尝鲜时的清雅意趣，自然浑成地引出“人间有味是清欢”的感慨。想要了解更多关于东坡美食的故事，请点击链接观看纪录片《何以东坡》：http://t.cn/A6RePJN8
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In this episode of "Su Shi's Foodie Adventures," we go back to a vibrant day in 1084, when Song Dynasty poet Su Shi was immersed in the flavors of tea. Through his poem "Huan Xi Sha," Su paints a poetic picture of an elegant tea scene. The "snow froth and milky blossoms" evoke the delicate, white foam of freshly brewed tea, a metaphor reflecting the purity and sophistication of the tea ceremony at the time. This "noon cup," or afternoon tea, is celebrated with tender spring greens like smartweed and artemisia. With his friend, Su enjoys the natural world and the "true flavor" of life's simple pleasures. Throughout his life, Su composed numerous poems celebrating food. In these works, he used food as a medium to convey his emotions and perspectives on life. Click the link to discover more about the poet's life and culinary adventures in the documentary "Su Dongpo": http://t.cn/A6ny9DGM