The history of food carving

China has a long history of carving food, dating back to the Spring and Autumn Period.

The book "Guanzi" mentioned "carving eggs", that is, carving paintings on eggs, which may be the earliest food carving in the world. His skills were followed by later generations until today. In the Sui and Tang Dynasties, carvings were made on cheese, eggs, and fat, and they were decorated on top of rice. In the Song Dynasty, it became a fashion to carve food on the banquet. The carvings were candied fruits, ginger, and bamboo shoots, and were shaped into various shapes of birds, beasts, insects, fish, and pavilions. Although it reflects the luxurious life of aristocrats and bureaucrats, it also shows the exquisite craftsmanship of the chefs at that time. During the Qianlong and Jia years of the Qing Dynasty, chefs in Yangzhou would carve "watermelon lanterns" on banquets, which were only for appreciation and not for consumption. When admiring the moon during the Mid-Autumn Festival in Beijing, watermelons were often carved into lotus petals. In addition, there were also carvings into winter melon cups and watermelon cups. As for the cup, melon lanterns are the most popular in Huaiyang, while winter melon cups are famous in Guangdong. There are patterns carved on the melon skin and delicious food inside. Enjoy the melon and eat it with a unique flavor. These all reflect the superb skills and ingenuity of Chinese chefs. Like jade carvings and stone carvings in arts and crafts, it is an art full of poetic and picturesque flavor. It has been praised by foreign friends as "the unique skills of Chinese chefs" and "the pinnacle of oriental food art". Pearl".

Liang Zongmao of the Southern Dynasty wrote in "The Chronicles of Jingchu Years": "Cold food...carved chicken." Du Gongzhan of the Sui Dynasty noted: "The food of wealthy families in ancient times was called painted eggs. It is still dyed in this generation. The blue color is mixed, and the carvings are still added, or the pieces are placed on the plate. "Guanzi" says: "Cut the eggs when they are cooked."

Recipe written by Wei Juyuan of the Tang Dynasty. ": "Yulu Tuan" Original note: "Diaosu". Also, the original note of "Yuhuang Queen Mother Rice": "The rice noodles are filled with egg fat and loaded with miscellaneous flavors."

Song Linhong's "Shanjia Qinggong. Fragrant Round Cup": "Xie Yizhai is not a drinker.. ....One day, while I was studying and playing the piano, I ordered my left and right sides to cut incense balls into two cups, carve them with flowers, and warm the wine given to me to welcome the guests. "Xiang Yuan, also known as citron.

"Jiangjing Menghua Lu. Chinese Valentine's Day" by Meng Yuanlao of the Song Dynasty: "Melons are also carved into patterns, which are called flower melons."

Li Dou of the Qing Dynasty "Yangzhou Huafang Lu": "Take a watermelon and carve figures, flowers, insects and fish on the skin, which is called a watermelon lantern." Several patterns are carved on the outside as a decoration for the banquet, but the flesh is removed and not eaten. In modern times, Yangzhou melon carving skills have developed, and new varieties of melons with carved melon skins and fillings (such as cantaloupe and winter melon) have appeared on the banquet. , watermelon), as a special flavor, it has entered the ranks of famous delicacies. The watermelon has carved flowers on the outside and assorted ingredients on the inside. It is also known as Jade Orchard. It is an innovative variety based on the 'Watermelon Lantern'." : Assorted, consisting of loquats, pears, cherries, pineapples, green plums, longans, lotus seeds, oranges and green beans mixed with diced watermelon pulp in sugar water.