"Food Treasures"
This is one of the ancient Chinese food books, written in the Northern and Southern Dynasties. During the Song Dynasty of the Southern Dynasties, Yu Zong, a native of Yuyao, was a Meishin family member. His official position was Huang Menlang. In the Qi Dynasty of the Southern Dynasties, he was promoted to the title of crown prince and concubine, and later served as the minister of the ancestral temple. Emperor Wu reigned from 483 to 493 AD. One time, the emperor asked him about the secret of cooking, and the conversation became very speculative. The emperor became drunk and felt very uncomfortable, so Yu Zong offered "sober mackerel", which was a great help to the emperor. Yu Zong's "Food Treasures" records the most precious cooking items in the homes of famous emperors of the Six Dynasties. For example, "Yangdi's royal kitchen used a nine-tooth plate to eat food", "Xie Chuan has a soup method", "Han Yue can make cherries, and their color does not change", "Jinling cold utensils chewed and shocked people ten miles away", etc. These all reflect the high achievements of ancient Chinese food culture.
"Qing Yi Lu"
"Qing Yi Lu" written by Tao Gu from the Northern Song Dynasty is a collection of essays written by him from the Sui and Tang Dynasties to the Five Dynasties. The book includes 37 categories such as astronomy, geography, vegetation, etc., and contains 648 relevant contents. Among them, there are 238 items in eight categories related to diet: fruits, vegetables, poultry, animals, fish, wine, tea, and food, accounting for more than one-third of the book. The text has a recreational and humorous style, reflecting the rich history of food culture in many aspects. The book records the Sui Dynasty's "Xie Xishi Jing" and the Tang Dynasty Wei Juyuan's "Shaowei Food List". They are the only relatively complete food lists for palace and official banquets in the Sui and Tang dynasties that we can see today. Other cooking materials such as fruits, vegetables, poultry, animals, fish, etc., some write about their nutritional value, and some talk about cooking techniques, which are valuable materials for studying the development of cooking technology.
The Food Classic
The Food Classic written by Xie Xi was written in the Sui Dynasty and is one of the famous works in the history of food culture. This book records about fifty kinds of food from each category in the Northern and Southern Dynasties and the Sui Dynasty. Among them are dumplings, soups, cakes, cakes, rolls, grilled noodles, cold utensils, including dishes made mainly from animal raw materials, such as "Flying twin dumplings", "Tickled chicken", "Jianyun chopped fish soup" wait. Judging from some of the people who have been crowned with the classics, such as "Wucheng Wang of the Northern Qi Dynasty gave birth to sheep's breasts", "The Duke of the State of Yue broke the golden rice", "The Duke of Yu cut off the awakening", "The King of Yongjia sold the sheep", "Chengmei Gongzang", "Han "Chunhou Xinzhi Yuehua Rice" and so on are all delicacies for princes and nobles. Some of the items are exquisite, such as "Thousands of pieces of gold broken fragrant cake", "Dry-roasted baby's breath cake with pulp", "High-cup and skillfully installed altar-like cake", etc., reflecting that the food at that time had reached a very exquisite and noble level.
"Ben Xin Zhai Recipe"
The author's signature is Chen Dashu of the Song Dynasty. Because his family name was Ben Xin Zhai, he was also called Ben Xin Weng. The author's statement: He often sits in his study, reading the Book of Changes, with paper tents painted with plum blossoms surrounding his bed, and cooking tea with a stone tripod. His diet is light. A visitor from out of town showed a hungry look on his face. The author asked the book boy to serve pure vegetarian food. After the guests tasted it, they said that it had no secular smell. The host and guest discussed the recipes and this book was formed. There are twenty categories of vegetable food in the whole book, all titled with vegetable names, such as: vegetable soup, leeks, yam, bamboo shoots, lotus root, mung bean vermicelli, water butterfly noodles, water dumplings, white rice, etc. Each category is followed by a compliment, which is abbreviated and has sixteen characters each. There are also "small introductions" that explain its production method or reveal its characteristics. For example, the "water ball" strip is made by "making a ball of pink sugar and bathing in fragrant soup." The praise text is "a ball of rice flour, a little bit of sugarcane frost, and bathing in submerged water. It is sweet and fragrant." This description method expresses Because the author is rich in literary literacy, and because the praise style used is concise, similar to a song, and easy to recite, it is easy to popularize.
"Shan Jia Qing Gong"
"Shan Jia Qing Gong" is an important cooking work in the Southern Song Dynasty. The content is centered on vegetarian food, including 104 foods that were popular at that time. It is rich and colorful with narratives and discussions. Du Fu in the Tang Dynasty had a poem that said: "Steaming chestnuts in mountain homes warms them, and eating wild rice to shoot fresh elk." Lin Hong in the Southern Song Dynasty wrote "Shanjia Qinggong", which is the mountain home and wild rice in Du Fu's poems, which means that families living in the mountains entertain guests. Used for light drinks. There are two volumes in the book. The first volume lists 47 types of food and drink, and the second volume lists 57 types of food and drink. The description is mainly vegetarian, with a small amount of meat dishes, such as rice, soup, soup, cake, porridge, cake, preserved meat, meat, chicken, fish, crab, etc. Most of the ingredients are domestic vegetables, wild vegetables, flowers and fruits, grains and rice, and some are also made from birds, animals, fish and shrimps. Although the ingredients are common, the cooking methods are wonderful and provide people with rich inspiration and reference. Many dishes are ingenious and unique, which can give people a glimpse of the level of cooking technology and cooking art at that time.
There are many therapeutic meals prepared from Chinese herbal medicines in the book. For example, the article about radish noodles is subtitled: "Physician Wang Chengxuan often pounded radish juice into noodles to make cakes, saying that it can remove noodle poison." And Ophiomendong Jian is a pure medicine, and its heading is subtitled: "Spring and Autumn Period" Collect the roots and remove the heart, pound the juice and honey, boil it with heavy soup in a silver vessel, and store it in a porcelain vessel. Warm it with wine and drink it. It will provide many benefits. "It can be seen that it is processed with pure medicine and made from honey. It is a health drink that can be taken after being mixed with wine. In short, this book provides good historical materials for understanding the food style of Jiangnan and the cooking history of the Southern Song Dynasty.
"Lü's Spring and Autumn Annals—Original Flavor"
"Lü's Spring and Autumn Annals" is a miscellaneous work written by Lu Buwei, the Prime Minister of the Qin Dynasty at the end of the Warring States Period, who gathered hundreds of schools of thought and nine schools of thought. . "Original Flavor Pian" is the 14th volume of "Lu's Spring and Autumn Annals", which records the story of Yi Yin talking about soup with "the ultimate flavor".
Its original meaning is that by appointing talented people and practicing benevolence and righteousness, the world will become emperor and enjoy all the delicious food in the world. However, it preserves the oldest cooking theory in our country and the world, and puts forward a very extensive theory. The food list discusses the key points of seasoning, the effect of using fire, discusses the delicacies of the world, analyzes the advantages and disadvantages of meat raw materials, and comments on the quality. It is of high value and is the first monograph on Chinese cooking theory. It describes the delicacies of the world during the Shang and Tang Dynasties. It is a very important material for studying the history of ancient cooking in my country.
"Huangdi Neijing"
"Huangdi Neijing" was written approximately from the Warring States Period to the Qin and Han Dynasties. It is the earliest medical monograph in my country and has specific scientific discussions on dietary configuration and dietary principles. We believe in the unity of medicine and food, and the integration of food and medicine. For example, in the "Huangdi Nei Jing - Su Wen", the dietary principles of "Five grains are for nourishment, five fruits are for help, five animals are for benefit, five vegetables are for supplement, and the smell is combined to replenish lean energy", as well as the strict monthly meal system , focusing on the blending of five flavors, etc. still have guiding significance today.
"Qi Min Yao Shu"
"Qi Min Yao Shu" is an important agricultural book in the Southern and Northern Dynasties (420 AD to 581 AD). The author was the Eastern Wei Dynasty (534 AD). ~AD 550), Jia Sixie has ten volumes, ninety-two chapters, and one preface and one miscellaneous chapter each. Among them, 27 articles focus on cooking. It provides a relatively comprehensive introduction to the varieties, properties, origins, and breeding methods of animal and plant cooking raw materials; describes in detail the production techniques of many condiments; contains many recipes; analyzes many cooking methods; and records for the first time China's Pasta making techniques. It is the earliest and most perfect ancient agricultural book and ancient food book preserved in China, and it is also the earliest food science monograph in the world.
"Neng Gai Zhai Man Lu"
A collection of notes. Written by Wu Zeng in the Southern Song Dynasty. Wu Zeng, also known as Liuchen, is also known as Huchen (mistakenly). A native of Chongren (now part of Jiangxi). The year of birth and death is unknown. He was well-known for his knowledge and strong memory. Because he failed in the examination, he presented a letter to Qin Hui in the 11th year of Shaoxing (1141), and was promoted to Youdi Gonglang. Later, he was changed to Youchengfenglang, the chief secretary of Zongzheng Temple, Taichang Cheng, the jade document reviewer, and moved to the Ministry of Industry to become a doctor. He knew Yanzhou and later resigned.
From the Yuan and Ming dynasties, the number of publications was exhausted. What we see today was copied from the secret pavilion by the Ming Dynasty. There are 18 volumes, divided into 13 categories: the beginning of things, identification of errors, facts, inheritance, geography, discussion, poetry notes, event notes, article notes, analogy, Fangwu, and Yuefu. , gods and ghosts. It records historical events, identifies allusions in poetry and prose, and analyzes the system of names and objects. It is rich in information and widely quoted. It also preserves many lost documents, so it is valued by later generations of literature and history researchers. Among them, the "Fangwu" section of Volume 15 mostly talks about food and beverage production. Texts about the textual research on food names and food customs in the Tang, Song, Wei and Jin dynasties are also scattered in other volumes.
"Wu Family's Feedback"
The author is Wu from Pujiang. She is also the first female chef in Chinese history to publish a cookbook. The Pujiang Wu family summarized and organized the folk cooking in Wuzhou at that time and wrote this book "Wu Family's Zhongjianlu". "Wu Shi Zhong Ji Lu" divides Wuzhou ancient dishes into three categories: preserved bream, prepared vegetables and sweets, which are actually fish, vegetables and pasta. Unfortunately, some of the raw materials and production methods are now impossible to verify. This book is a huge document for studying the food culture of the Tang and Song Dynasties, and "Zhongxilu" is highly praised by later generations. In the early Ming Dynasty, famous cooking dishes such as Liu Ji's "Duo Neng Shi Shi", Han Yi's "Yi Ya Yiyi", Gao Lian's "Eight Notes for Obeying Life? Drinking and Food Taking Notes" and Kuang Fan's "Convenient Pictures for the People" were all used. The experience therein. Among them, the methods of steaming anchovies and boiling fish are still of practical value today. This female chef who is famous in history has left us a precious culinary cultural heritage.