Peng Clang, the third son of the Luzhong family, was a culinary artist in the era of Emperor Yao. Often appreciated by Emperor Yao, he was appointed to the kingdom of Dapeng. The former fiefdom was Pengcheng. There is an ancient well at the northern foot of Xuzhou, which is said to have been used by Peng Keng. Peng Keng was a skillful cook. Qu Yuan's Tian Wen says: "Peng Keng poured wine for the emperor." Before the Han Dynasty, pheasants were called mountain chickens. Empress Lu was in power during the Han Dynasty, so he changed it to pheasant. Peng Keng's pheasant soup is delicious. Yao Di loves it. This Peng Keng is the first famous chef in China.
Iya, also known as Dia, was a famous sorcerer and cook during the Spring and Autumn Period. He was good at frying, boiling, roasting and grilling. He was also an expert in flavoring. His dishes were sweet, sour, salty and delicious, and they were very popular in Duke Huan of Qi. Duke Huan of Qi was the first hegemon in the Spring and Autumn Period. He was once "nine princes, conqueror of a world". However, in his later years, he was ignorant and ate and drank for pleasure. Tired of food, he whimsically tried to enjoy the flavor of human flesh. It was once recorded the fact that "Fuyi Ya served mass spices, saying "But the flavor of babies is not appreciated." . So steam the first one and offer it to the masses." The king wanted to eat babies and his vassal, Iya, did not, which meant disloyalty, and they could be killed at any time; if we did that, finding babies in other people's homes would be disastrous. In desperation, Yiya decides to kill his oldest son. The bad king, Duke Huan of Qi, was so pleased that he gave Yi Ya some power. When Duke Qi Huan was bedridden, Yi Ya blocked the palace gate, built a high wall, and trapped Qi Huan Duke in the palace to starve to death.67 days ago, his body was placed on the bed, and maggots crawled out of the palace without anyone noticing. In the past, the defenders of the feudal rulers always condemned Yi Ya as the culprit who "killed his son and flattered him", but not the mastermind Qi Huan Gong, which is obviously unfair.
Iyin, the prime minister of the Shang dynasty, was a famous chef in the Shang Tang dynasty, and was known as the "Divine Chef". Legend has it that a woman in the Xin family plucked a mulberry tree from an empty tree, gave birth to a child, and offered it to King Xin's family. He ordered a man to raise the baby. The cook raised the baby and named him Ji, also known as Ah Heng. Thanks to his adoptive father's words and teachings, Yi Yin's cooking skills improved. During his tenure at Sin, he worked in the restaurant industry, specializing in cooking and knife skills. When he arrived, in order to get close, Chen gave a talk on his strategy of governance, picked up a cutting board, cooked a bowl of goose soup and made fish sauce for. Therefore, he must have the opportunity to talk to Tang Tang and use his cooking skills to compare the ways of ruling the country. Shang Tang valued his offer and appointed him prime minister.
Taihe Palace, a famous chef of Zhuan Xu in the late Spring and Autumn period, specialized in aquatic dishes, especially grilled fish. Wu's son Ji Liao succeeded to the throne. Ji Guang, the son who was supposed to succeed the throne, paid tribute to Zhuan Xu, a military general, in order to get rid of Ji Liao. Learning that Liao loved fish, Zhuan Xu studied to be a chef at the shores of Taihu Lake under the tutelage of Taigong, and after three months of learning the art, he finally learned how to cook fish. Liao wanted to eat this great dish so badly that he came to Zhuan Xu's family feast. Zhuan Xu stabbed his dagger into the stomach of the roasted carp and used the opportunity of serving the dish to get close to Ji Kuang and stabbed him to death on the spot. Zhuan Xu was also the chef who was killed by his guards with a dagger. His son Ji Guang seized the throne and a generation of famous fish cooking chefs became victims of the battle for the throne. During the Western Han Dynasty, Zhuo specialized in treating wax stomachs. Her stomach was made of sheep's belly, usually in the tenth month of the lunar calendar. First boil the soup, wash the scalded sheep, and then
Tang Muzhong Premier Duan Wenchang was very picky about his diet. He once wrote 50 chapters of Pipe Xiao Wei. It was called Poetry because he used to be a civil servant in Zouping County. His Duan's edited "Zouping County Public **** Food Charter" recorded many precious and famous dishes of that time, many of which recorded his own delicious dishes. Duan Wenchang's kitchen was called "Yajiantang". When Duan Wenchang stayed in hotels on business trips, he called the kitchen "Hangzhen Hall". In charge of the "Lianzhen Hall" and "Hang Guanzhen" of the daily work, the ancestors ate every day, what dishes, how to do raw materials, how to do salty cooked, all by the "old lady" command, the female cooks and apprentices! Spreading the art, Duanfu 40 years, the female chef only from 100 maids selected 9 to pass on the art, Youyang chowder in the food are passed down from the ancestors. She is also famous and has a last name. To honor her, she is called the ancestor of the restaurant, saying she is the ancestor of Duan's father's kitchen.
Liu's sister-in-law, according to Youyang Miscellany, said there was a female chef, Liu Niangzi, in the palace. Before Song Gaozong ascended to the throne, she cooked at Zhao Jiu. Her cooking skills always satisfied the emperor. According to the rules of the palace, the official in charge of the emperor's diet was a merchant. He could only be held by a male and was a fifth-ranking official. However, Liu Niangzi was a woman and could not be an official. However, people in the palace often called her "Shang Liushi Su". Liu Nianzi was China's first famous palace cook.
Song Fifth Sister-in-law, a famous folk chef in the Southern Song Dynasty, fled to Hangzhou from Kaifeng. Everyone called her sister-in-law Wu Song because her husband's surname was fifth in the Song Dynasty. At that time, many people from the Central Plains fled to Hangzhou from the north, and it was difficult for officials and citizens to return to their hometowns. They wanted to taste some nostalgia to relieve their homesickness. Sister-in-law Wu Song opened a small restaurant outside Qiantang, specializing in fish soup. Due to its traditional Bianjing flavor, it could attract foreign tourists. One day, Emperor Gaozong Zhaojiu visited the West Lake by boat. He once tasted the fish soup, which made him famous. The price of Sha Song fish soup doubled. More and more people bought the fish soup. The female chef living in a foreign country suddenly became rich, and people regarded her as "the master of old fish". Fang Hengtai's poem says: "Five willows on the shore of Xiaobo Lake. Catch fish with a net, sour flavor love silver knife, river carp and Luo always do not get along." Some say the willow fish he praised is the Song Dynasty's mulberry fish soup.
According to Yuanmei "the story of", Dong said: during the Qianlong period of the Qing dynasty, Cao in Fujian can start to drink delicious, because the family has a highly skilled chef Dong's sake. Cao's family held family banquets to entertain guests. The delicacies at the banquets had to be cooked by Dong himself before they could be called delicious. Later, in the same year of Cao's life, someone went to Sichuan as governor, lacking a decent cook. Cao wanted to send Dong to Sichuan, but Dong refused, saying, "It is also a famous general, so he came to be an official and governor of mortals." Can he enjoy the blessing of a cook in heaven?" Cao was furious and kicked Dong out, who followed him. From then on, people called Dong the Cook Star.
Wang Xiaoyu was the cook of Yuan Mei's family during the Qianlong period. She was a highly skilled and experienced culinary expert. The aroma of the dishes he made reached ten paces away and everyone who smelled them wanted to eat them. He did a lot of research on cooking techniques and published a series of high comments. These technical opinions had a great influence on Yuan Mei. Yuan's Renewal of New Qi Harmonies was very long because of Wang Xiaoyu's insights. Yuan Mei liked Wang Xiaoyu and was very strict with Wang. After Wang's death, Yuan Mei wrote an essay titled Menu in the Garden for the distinguished chef. Wang Xiaoyu is the only famous chef in ancient China who has survived after his death.
In addition, Zheng Fan, a nun of the Fifth Dynasty, created the "Rim River and Xiang Xiang" landscape platter. Early Qing dynasty Dong Xiaowan is good at making cakes, Sun Chunyang dry when smoked fish, Jiang is "ten pig head", Jiangnan West mixed sturgeon locusts, monks in the miscellaneous tofu soup, monks are making tofu skin Wuhu people.