At present, experts at home and abroad generally agree: China's food industry in the Northern Wei Dynasty is the demarcation line and the demarcation of the people, is Jia Si Fo . JiaSiFo before, China's food is a kind of rough, natural state, because of JiaSiFo's serious investigation, summarize, research, innovation and written "QiMinYaoJutsu" diet chapter, China's food and cooking to rise to become a discipline, school of thought, academics. Therefore, Jia Si Fo is the founder of Chinese food culture science!

About the content of The Essentials, the author said in the preface: "From the beginning of plowing and farming, and finally ayi minced meat". That is to say, it begins with farming and goes on until the production of vinegar and mincemeat. This is a generalization of the speech, and from the entire content of the book seems to be the beginning of farming, including grains and cereals , fruits, vegetables, vegetables, planting to all kinds of livestock, poultry, fish farming, to all kinds of food brewing, processing, cooking and storage, has been made into edible things, in fact, from farming, finally diet . The first is a series of books on the subject of food. In modern language, the whole process of food production is discussed in a comprehensive and systematic way, from the production of raw materials to the processing of food. Researchers have traditionally viewed the Essentials as an ancient agricultural writings, culinary workers focus on the study of dietary eight, nine volumes, each with the required research. The fact that each profession has its own specialization is, of course, uncontroversial.

Jacqueline more comprehensively introduced, including grains, vegetables, poultry, fresh water and other raw materials for cooking varieties, properties, origin and breeding methods, and included a number of recipes, the cooking method of in-depth analysis, can be called China's earliest recipe book. In the eight and nine volumes of the chapter focusing on diet, mentioned "roasted dolphin" and "white boiled pig" two dish techniques, the raw materials required to choose is fat "milk under the pig" (not weaned), in order to make "pig" (not weaned piglets). (unweaned piglets), in order to produce high-quality food with "the same color as amber" that disappears in the mouth, or "smooth and beautiful with pulp", but how to make piglets obese? Essentials" of the "pig fifty-eight" said: "for food dolphins, milk under the good ...... Jane take (pick out) don't feed, all its not fat, *** mother with the circle, corn and beans is difficult enough, it is appropriate to bury the wheel for the food court, scattered corn and beans in the interior." So that the sows can not enter, piglets from the spokes of the wheel space free access, "enough food, then fast fat." Also pointed out that raising sows, choose the mouth short, long hair within the short hair does not give birth to good breeding; mouth long bad breeding, difficult to fertilize. Pilose does not produce meat.

But if we start from the perspective of comprehensive diet, the first six volumes of the Essentials and the tenth volume -- that is, the planting and breeding part, as the means of obtaining food materials to study, the seven to nine volumes -- that is, the mellow manufacturing, cooking part, as the dietary processing of the production of part of the study, so that the organic before and after the study. In this way, the book is organically linked to the whole book as a systematic exposition of diet, which is an extremely meaningful scientific research topic. This is a very meaningful scientific research topic. It is also very beneficial to the comprehensive study of ancient food culture.

In Japan, South Korea and other regions of the hotel, many are enshrined in the image of Jia Si Fo, some restaurants are directly to the Qimin Yaojiao, Jia Si Fo and so on to name.