Savoring Beauty and Cultivating a Poet’s Spleen: The Plum Blossom as a Delicacy in Southern Song China

Abstract For a plant as renowned and beloved in China as the plum blossom ( meihua 梅花), there is conspicuously little written in English about eating it. However, without understanding the historical affection for consuming plum blossoms, our comprehension of it as a cultural icon misses an important dimension. This article explores the intriguing discourse surrounding plum blossom consumption in three sections. The first section introduces the key concept of qing 清 (“purity”) and its relation to the “poet’s spleen” ( shiren pi 詩人脾), which provides a theoretical framework for a relationship between eating it and writing poetry. The second section examines Song-dynasty poems on this eating practice, particularly those by Yang Wanli 楊萬里 (1127–1206) and the Rivers and Lakes poets ( jianghu shiren 江湖詩人). Their poetry was closely tied to new developments in the notion of qi 氣 and “poetic spleen” ( shipi 詩脾). The third section turns to culinary recipes, primarily from the Rivers and Lakes poet Lin Hong 林洪 (fl. 1224–1263), who promotes qing aesthetics in plum blossom dishes. I argue that the discovery of culinary value in a flower long regarded as more symbolic than edible marks a significant development in Song-dynasty (960–1279) literati culture, aesthetics, intellectual history, and medicine.