The first one is Confucius in the Spring and Autumn Period. Confucius has many titles, such as educator, thinker, philosopher, social activist and old man ... It's a long list, and I think one should be added: gourmet. Although Confucius once boasted that "a gentleman can't eat enough and live in peace", in fact, he is a very particular about food. His attention involves etiquette, hygiene, taste and other aspects. There is a passage in The Analects of Confucius and the Rural Party that can be regarded as an outline of Confucius' food culture thought:
You are not tired of eating fine food, and you are not tired of eating fine food.
eat the glutinous rice and the glutinous rice, and the fish will lose its meat, so don't eat it; Color is evil, do not eat; Smelly, not eating; Lose food, don't eat; From time to time, do not eat; Cut incorrectly and don't eat; No sauce, no food. (or if you chew slowly, eating is an attitude)
Although there is a lot of meat, it doesn't make you feel better than eating.
only wine is boundless, not as chaotic as it is.
don't withdraw ginger food.
sacrifice to the public, not to lodge meat. If you sacrifice meat for three days, you will not eat it for three days.
you don't talk when you eat, but you don't talk when you sleep.
although vegetables eat vegetable soup and melon sacrifices, they must be lent together.
the amount of attention is beyond the reach of ordinary people. Confucius, of course, has also published his own opinions on diet in other places. Due to the limitation of space, I will not quote them one by one. This passage alone is enough to prove that Confucius, who lived 2,5 years ago, was a well-deserved gourmet!
the second place is Cao Cao in the late Han dynasty. Everyone in the world says that Cao Cao is a traitor, who has a little in-depth knowledge, or is praised as a capable minister; Anyone who has read the history of literature knows that Cao Cao is a poet; From his poems, we know that Cao Cao has a good understanding of wine culture, and wrote a famous sentence like "How to solve the problem, only Du Kang". As everyone knows, Cao Cao has worked hard to study the art of cooking. According to Wang Shihan's Quan Yu of the Selected Works of Science, Wei Wu's Four Seasons Food System is among the books cited in the notes of the Selected Works. In other words, Cao Cao may have done special research and written special works on cooking. Now you can see the Four Seasons Food System compiled from Taiping Yulan and other documents, all of which talk about the origin and eating methods of fish. A * * * talked about 14 kinds of fish, some of which are
difficult to find out today. Here are three examples:
Pixian fish, with yellow scales and red tails, can be used as sauce when it comes out of rice fields. ("Yu Lan" 936)
Sparse-toothed fish, which tastes like pork, goes out of the East China Sea. ("Yu Lan" 94)
The fish is as big as five buckets, with a long foot and a chin. Often from the river in mid-March, often caught in Mengjin. Yellow fertilizer, only for
retting. Huai water is also available. (beginner's book 3)
obviously, Cao Cao is a gourmet who loves fish very much.
The third is Du Fu in the Tang Dynasty. In many people's minds, Du Fu, the poet saint, is a bitter poet who has been down and out all his life and is cynical. In fact, it is a big fallacy! Du Fu was born in a famous family and lived a carefree life since he was a child. In his youth, he lived a life of chasing after animals and chasing horses. Although he has suffered a lot since middle age, he is, after all, a person living in the ruling class group, and he has seen all kinds of delicacies. In his poems, there are vivid descriptions of court dinners, royal banquets and peasant drinks. The description of eating sashimi in the poem "Jiang Qi Shao Fu in Gan Township set up a silver carp and gave it to Long song"; In the poem "Drinking and Giving Songs to the King after Illness", a friend hosted a potluck meal, and the host tried his best to make a table with meat and wine, so that he could see the truth in troubled times; In the poem "Give Eight Guards to Chu Shi", a simple snack in the war years, "spring chives cut in the night-rain, and brown rice cooked freshly a special way", is full of human warmth ... all of which are delicacies in the history of literature. It can be said that Du Fu was the first person to express Chinese cuisine with poetry. Needless to say, Du Fu is a super gourmet.
The fourth is Su Shi of the Song Dynasty. Undoubtedly, Su Shi is the most famous gourmet in the history of China. Because he invented a dish that has always been popular: Dongpo meat. In addition to pork, Su Shi's favorite dishes include all kinds of fish (including yellow croaker, octopus, perch, etc.), the most famous of which is about puffer fish. There is a cloud in "Two Late Scenes of the Spring River in Hui Chong":
There are three or two peach blossoms outside the bamboo, and the duck prophet warms the spring river.
Artemisia selengensis has short reed buds all over the ground, which is the time when puffer fish want to go up.
This shows the courage of the gourmet Su Shi. In his later years, Su Shi's interest turned to vegetarianism, mainly eating vegetables and fruits. During his stay in Hainan, Guangdong, he tasted all kinds of fruits in the south, such as bayberry, tangerine, litchi, longan, olive and betel nut, and he didn't like anything. Among them, I especially like lychee. "There are 3 lychees a day, so I don't hesitate to grow up as a Lingnan person!" Famous sentences remain in the world. In addition, Su Shi also devoted himself to the development of soup (soup) in his later years. He has invented several kinds of soup, one of which is made of spring bamboo shoots, rice dust (broken bits of ginger, garlic and leek) and shepherd's purse. "In the new year, bamboo shoots sprout, and the frost in the kitchen pours out the old opium poppy. When I go around the wheat field, I beg for wild grass, and I am forced to cook mountain soup for the monk's house. " ("The second rhyme is planted by vegetables for a long time without rain") One is made by Su Shi in the field, with a broken tripod. The main materials are turnips and turnips (that is, radishes). This soup probably has a good health care function, and Mr. Dongpo is quite proud of it. He calls himself "Zhen Boiled" and is named after "Dongpo Soup" ("Dishao Prefecture Boiled Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stewed Stems and Reed Soup"). There is also a gold medal Dongpo Soup, named "Dongpo Yuman Soup"-actually invented by Su Shi's son Su Guo. "Sweet as a dragon's saliva is still white, and it tastes more clear like milk. Don't make the South China Sea golden, lighter than Dongpo jade! " ("The child suddenly comes up with new ideas, and the yam is used as a jade soup, and the color and taste are wonderful. Su tuo in the sky is unknown, and there is no such taste on earth.) The taste is so good that Su Dongpo kept the recipe secret and refused to publish the recipe, only telling us that the main material is sweet potato.
the fifth place is Zhang Dai in the late Ming dynasty. Although Zhang Dai himself is dressed in white, he has neither won the imperial examination nor been an official, but he was born in an official's family, and his family is well-off. In addition, his hometown is rich in Jiangnan, so he has the conditions to pursue all kinds of life enjoyment. He claims to be a good house, a good servant, a good child molester, a good fresh coat, a good steed, a good lantern, a good firework, a good plow garden, a good advocate, a good antique, a good flower and bird ..., and he also writes poems and songs, plays chess and calligraphy, plays flute strings, plays cuju and plays chess, plays cards with the hands, shoots horses, and sings songs on drums. Naturally, Zhang Dai is also very particular about all kinds of diets. Among them, he is especially good at eating crabs. Every October, Zhang Dai and his friends and brothers form a "crab party" and hold crab eating activities. The general situation is that each person gets six crabs, so he cooks them in turn for fear of cold and fishy smell. Supplementary foods include fat preserved duck, cow cheese, drunken cockroaches such as amber, boiled with duck juice, such as jade version of cabbage, fruits such as Xie orange, Fengli and Fengling, vegetables such as Bingkeng bamboo shoots, drinking jade pot ice, using Xinyu's japonica rice for meals and Lanxue tea for gargling. All these are recorded in his article "Eating Crabs".
the sixth place is Li Yu in the late Ming and early Qing dynasties. Li Yu is famous as a dramatist, but in fact, he is similar to Zhang Dai, and he is also a well-read man with a wide range of interests, which can be best proved by his book "Casual Sending". His gourmet accomplishment can be seen from the "Drinking Department" in "Casual Sending". The Drinking Department is divided into three sections, including vegetable food, cereal food and meat, that is to say, vegetables, rice-flour staple food, land, sea, birds, animals, fish and shrimp, and all kinds of materials needed for food, which he has studied and often has his own unique opinions.
The seventh place is Jin Shengtan of the Qing Dynasty. Jin Shengtan was an outstanding literary critic in the Qing Dynasty. He highly praised Li Sao, Zhuangzi, Historical Records, Du Shi, The Water Margin and The West Chamber, saying that all talented people in the world must read and comment on them one by one. Unfortunately, only two commentaries, The Water Margin and The West Chamber, have been completely preserved to this day. When he commented on the Water Margin, he had novel ideas and was full of talents. Jin Shengtan lives in poverty, is wild and uninhibited, and his words and deeds are often sensational, so he can be called a master of cold humor. Eighteen people, including Ren Weichu in Wuxian County, Jiangsu Province, abused punishment, bribed and levied, and Jin Shengtan encouraged more than a thousand students to gather in the Confucian Temple to cry and protest when the death of Shunzhi reached Suzhou. As a result, it angered the court and ordered the soldiers, including Jin Shengtan, to be executed in the middle of the year. When he was about to die, Jin Shengtan drank as freely as he could, and said, "It's also a headache to cut off, and it's also a pleasure to drink. It's fun to cut off your head and drink first! Happy! " Another version is "decapitation is painful, but holy sigh is unintentional, amazing!" (Liang Zhangju's Notes on Returning to the Field) His last words to his eldest son were not important, but the recipe of dishes blindly. There are different versions of this. One version is "… Peanuts and dried tofu are chewed together, which tastes like ham"; Another version is "… salted vegetables and soybeans are eaten together, which tastes like walnuts." As soon as this law was passed, I died without regret. " Even when we are in danger, we are still thinking about the spirit of gourmet formula, so we have to worship it as a gourmet. I would like to present a petal of heart fragrance to the spirit of the sages!
the eighth place is Yuan Mei of the Qing dynasty. Yuan Mei was a famous poet and critic during the Qianlong period. At that time, if the poet could get a favorable comment from him, his value would be doubled immediately. Therefore, many poetry lovers, including a group of dignitaries, respectfully sent their poems to him for comment-his masterpiece "Poetry with the Garden" came from this. Yuan Mei hated the intrigue of officialdom. At the age of 33, when his father died, he resigned and went home. From then on, he no longer became an official. He bought Sui's abandoned garden in Nanjing, changed his name to "Suiyuan", built a room and lived in it, and spent his life leisurely in poetry and wine. During this period, Yuan Mei wrote an important book, Suiyuan Food List, which will be regarded as a systematic exposition of cooking techniques and northern and southern dishes in the future. The book is divided into 14 aspects, such as information list, warning list, seafood list, jiangxian list, special sacrifice list, miscellaneous sacrifice list, feather family list, aquarium scale list, non-family scale list, miscellaneous food list, small menu, dim sum list, rice porridge list and food and wine list. More than 3 kinds of dim sum dishes popular in China from the 14th century to the 18th century are described in great detail, and the famous wines and teas at that time are also introduced, which are involved in the selection of materials and tasting. Although Yuan Mei has written a special book on cooking, he himself adheres to the old saying that "a gentleman cooks far away" and will not cook. Therefore, he is not a master cook, but a gourmet.