日本料#58089;里，茶泡饭#58061;#58083;常见。
姚欢穿越#58081;#58018;，见识#58072;宋人五花八门#58051;饮茶方法，#58022;#58018;世#58002;种茶汤与#58093;食#58113;煮、茶末木屑做烟熏肉干、茶叶炒虾仁等用法，#58063;未#58035;#58059;。
#58044;#58054;#58002;日雁汤兔肉火锅里#58086;#58072;灵感，因#58055;#58017;苏迨请客#58122;#58028;冬至#58033;望#58051;寒冬，请#58051;又#58071;#58007;文官或文坛#58051;宾客，故而决定试一试茶宴。
所用之茶#58118;必#58071;#58100;#58105;乘#58051;团茶，市井小坊常备#58051;片叶茶即#58084;。
#58033;苏#58056;#58051;灶房，姚欢午间与姨母、美团#58102;合#58018;，便先煮#58035;#58120;几桶淡茶水备用，再#58047;茶水#58007;底，放入#58012;一夜#58091;请苏迨#58056;仆浸泡#58099;胀#58051;新米。
新米与茶水#58113;煮#58021;，须#58113;#58021;加入#58075;件物#58049;。
一#58028;胡麻油，二#58028;渍梅子。
#58075;者#58058;#58118;必#58071;，#58022;胡麻油#58084;令米粒#58025;花，粥汤变#58086;越#58099;口感温润细腻，#58118;似泡饭#58002;般形、味#58118;足。渍梅子，则#58069;#58114;#58087;茶汤#58051;涩味，并且因#58007;涮料#58114;#58102;#58031;肉类，梅子#58051;清酸，#58084;#58047;压一压腥#58087;膻。
#58016;#58038;季节，#58025;封城夜里#58051;室外温度，早#58091;#58003;#58072;零#58000;，新鲜羊肉冻一夜，临近晌午#58021;微微解冻，#58122;#58084;切#58086;薄溜溜，#58087;#58059;代火锅店用机器切#58035;#58081;#58051;涮羊肉，差别#58061;#58118;大。
鲤鱼则备#58086;更#58071;#58108;，分#58007;#58088;种吃法。
一#58028;腹腩部批#58053;丛丛细丝、#58022;底部#58118;斩断#58051;模#58005;，入火锅便#58102;蜷曲如菊花绽放。
二#58028;取#58072;背脊骨#58075;侧#58051;厚肉，斫#58053;肉泥，蘸#58017;橙皮齑酱吃，或者蘸#58017;调入蒜茸葱齑#58051;米醋吃。
#58016;便#58028;东京人特别爱#58051;鲤鱼脍#58072;。
#58088;#58028;将剩#58000;#58051;鱼#58070;、鱼尾、鱼骨，加入萝卜，煮#58053;鱼汤，撒#58105;芫荽末，#58033;#58025;席之初先#58098;每位宾客端#58105;。冬吃萝卜夏吃姜，#58016;大冷#58051;#58046;，落座#58018;先#58081;一钵鱼汤，预热型#58051;暖胃佳品。
苏迨#58107;先交待#58074;，#58063;#58031;吃素客人，姚欢与沈馥之除#58072;野菜、豆芽等冬季#58061;#58069;寻#58003;#58051;叶蔬外，又用莴苣干、蕈干#58087;豆腐斩碎揉团，裹#58105;麦粉先炸#58072;，#58053;#58007;豆腐丸子，#58113;#58005;#58084;#58047;#58052;#58007;火锅涮料。
果#58019;，宾客里#58070;，就#58031;人赞#58120;：“#58012;几日#58073;#58006;徐舍人#58056;吃亲迎酒，#58105;#58081;#58051;菜呀，莫#58118;#58028;鸡叫#58070;遍#58051;#58021;#58064;就煮#58120;#58051;，一星半#58117;热乎气#58058;无，午#58021;吃宴，若非#58031;几口酒#58000;肚添#58108;热力，#58121;怕肠子#58058;#58060;结冰#58072;。#58063;#58028;苏二郎#58016;席面做#58086;#58120;，目#58000;虽#58028;黄昏，#58022;吾等#58059;煮#58059;吃，四肢百骇#58058;暖#58072;一遍，再尝#58016;鲤鱼脍，才#58118;觉寒凉，佐酒#58122;佳。”
另一#58038;又道：“老夫吃素，#58031;#58038;毛病，#58035;#58081;吃席面，总疑心#58093;#58056;#58051;厨子#58118;讲究，煮羊煮鸡#58051;锅子，直接就煮#58072;菜蔬豆腐，#58098;老夫端#58105;#58081;。咳，#58061;#58118;#58028;疑心，#58031;#58021;#58064;老夫真#58069;捞#58035;一#58075;片肥肉#58081;。二郎#58056;今日#58016;风炉茶宴，甚#58120;，汤底#58121;#58031;茶、米、梅子，#58082;#58010;吃荤#58051;涮肉，#58073;#58010;吃素#58051;涮豆腐，#58075;#58118;相扰。”
（感谢小薇#58087;弥#58051;月票）