The Menu of Eating with the Garden was published in 1792 (57th year of Qianlong). The book is divided into 14 aspects: information list, warning list, seafood list, river fresh list, special animal list, miscellaneous animal list, feather family list, aquarium scale list, non-family scale list, miscellaneous vegetables list, small menu, dim sum list, rice porridge list and gourmet wine list. Twenty complete and strict operation requirements were put forward in the notice list, and fourteen precautions were put forward in the warning list. Then it describes in detail 326 kinds of northern and southern dishes popular in China from14th century to18th century, and also introduces the famous wines and teas at that time. From material selection to tasting. It can be seen that China's food has not changed fundamentally for hundreds of years, and the food he admired is still widely sought after and very practical.
Suiyuan Food List is a guiding history book for improving cooking techniques and studying traditional dishes and cooking methods. Since its publication, this book has long been recognized as a chef's classic and has been translated into English, French, Japanese and other major languages.
The text of Suiyuan Food List is concise and refreshing, so you can follow it. Interestingly, the author also wrote a menu of a dish, written by whom. It's really a must-read for gourmets.
Menu with the Garden was written by Yuan Mei, a famous writer in Qing Dynasty. Yuan Mei is an experienced cook. His book "Suiyuan Menu" is an important work that systematically discusses the cooking techniques and northern and southern cuisine in Qing Dynasty. The book was published in 1792 (57 years after Qianlong). The book is divided into 14 aspects: information list, warning list, seafood list, river fresh list, special animal list, miscellaneous animal list, feather family list, aquarium scale list, non-family scale list, miscellaneous vegetables list, small menu, dim sum list, rice porridge list and gourmet wine list. Twenty complete and strict operation requirements were put forward in the notice list, and fourteen precautions were put forward in the warning list. Then it describes in detail 326 kinds of northern and southern dishes popular in China from14th century to18th century, and also introduces the famous wines and teas at that time.
"Suiyuan Food List" mainly introduces the making methods of special diets in Jiangsu and Zhejiang, so it is a regional "Jiangsu and Zhejiang Food List". However, its content is quite rich, including seafood, characteristic animals, feather family, aquarium, vegetarian dishes, snacks, tea wine and so on 14 list. At that time, all kinds of diets in Jiangsu and Zhejiang people's lives were almost exhausted. The varieties listed in each list are also very impressive. For example, the list of special sacrifices introduces more than 30 kinds of dishes, involving cooking methods of pigs, cows, sheep, deer, roe deer, civets and other domestic animals. The dessert list introduces more than 50 kinds of snacks, including noodles, cakes, jiaozi, wonton, zygote, steamed bread, noodle tea, zongzi, jiaozi, cakes and bean porridge. Concentrated the rich cooking experience accumulated by Jiangsu and Zhejiang chefs for a long time, which is precious.