To combine two into one means to combine the two into a whole.
From "Xin Qixie·Tong Zhijiao" by Yuan Mei of the Qing Dynasty: "A man came towards me and walked away as fast as flying. The momentum was so fierce that Fu couldn't avoid it. His chests collided with each other and became one with his own body. ."
The author Yuan Mei (March 25, 1716 - January 3, 1798), whose courtesy name was Zicai and whose nickname was Jianzhai, was called Cangshan layman, master of Suiyuan, and old man of Suiyuan in his later years. A native of Qiantang (now Hangzhou City, Zhejiang Province), his ancestral home is Cixi, Zhejiang Province. Qing Dynasty poet, essayist, literary critic and gourmet.
Yuan Mei is a rare talent and is good at writing poetry. In the fourth year of Qianlong's reign (1739), he was born as a Jinshi and was awarded the title of Shujishi by the Hanlin Academy. In the seventh year of Qianlong's reign (1742), he was transferred to Jiangsu and served as county magistrate in Lishui, Jiangning, Jiangpu and Shuyang for seven years. As an official, he was well-known for his political diligence, but his official career was not smooth and he had no intention of getting a salary.
What are Yuan Mei's works:
1. "Suiyuan Poetry"
"Suiyuan Poetry" is Yuan Mei's poetry aesthetics and poetry theory work in the Qing Dynasty. It is a promising work with strong pertinence.
What "Suiyuan Poetry Talk" discusses is from the poet's innate qualifications to acquired moral cultivation, reading and learning, and social practice; from describing scenery and romance to chanting objects and history; from conception and conception. , to plan and refine sentences.
2. "Suiyuan Food List"
"Suiyuan Food List" is an ancient Chinese cooking book. ***One volume. As a talented scholar during the Qianlong reign and leader of the poetry world, Yuan Mei wrote prolifically throughout his life.
As a gourmet, "Suiyuan Food List" is the product of his forty years of gourmet practice. In the form of classical Chinese essays, it delicately describes the dietary conditions and cooking techniques in Jiangsu and Zhejiang during the Qianlong period.