"Food is the most important thing for the people". China cuisine is universally recognized, and its cooking skills have a long history. Its achievements are the pride of the Chinese nation, the crystallization of hardworking and intelligent messengers, and an important part of the cultural heritage of the motherland. There are many skilled chefs in the history of our country, ten of whom are famous. First place, Yi Yin. He was the first slave-born prime minister in China, helped Shang Tang unify the country, and helped Tai Jia to revive the Shang Dynasty, which the world respected as Yuan Sheng. He is also a famous chef in Shang Tang, and has the reputation of "the saint of cooking". "Yi Yin soup" has been told for thousands of years, and it can be called a spoon expert. In many places in mainland China, Hong Kong, Macao and Taiwan, the first course of a banquet should be served with soup, which may be along this line. The second, Yi Ya, also known as Diya, was a famous chef in the Spring and Autumn Period. He is good at seasoning, so he is very popular with Qi Huangong. Qi Huangong was the first overlord in the Spring and Autumn Period. He once "combined nine princes to conquer the world" and gained a distinguished reputation. However, in his later years, he was fatuous and did everything to eat, drink and be merry. He was tired of eating delicacies, and he wanted to taste human flesh in a whimsical way. The article "Guan Zi Xiao Ming" specifically recorded this incident: "Husband Yi Ya used seasoning to serve the public, and the public said,' Only the taste of babies has never tasted it'. So steamed its head and offered it to the public. " The king wants to eat the baby, and the courtier Yi Ya doesn't do it, which is disloyal and can be killed at any time; If you do, it will be unnatural to find someone else's baby. But Yi Ya decided to hurt his eldest son. The bad king Qi Huangong was very happy and gave Yi Ya some power. When Qi Huangong fell ill in bed, Yi Ya blocked the palace door and built a high wall, trapping Qi Huangong in the palace and starving to death. The third place is Taihe Gong. He was a famous chef of Wu in the late Spring and Autumn Period. He was proficient in making dishes with aquatic products as raw materials, especially the fried fish, which was famous all over the world, especially the favorite of Wu Wang Jiliao. In order to seize the throne, Ji Guang, the son of Wu, asked the warrior Zhuan Zhu to get rid of Ji Liao. Zhuan Zhu learned that Liao loves to eat fish, so he worshipped Taihe Gong as a teacher at the Taihu Lake, learned to be a chef, and learned skills for three months, and finally learned the skills of frying fish. Ji Liao was greedy for this good dish, and came to attend Ji Guang's family dinner. Zhuan Zhu put a dagger in the belly of the roasted carp, approached Ji Liao by serving, and stabbed him to death on the spot. Zhuan Zhu was also killed by the disorderly knife of the Prince Guard. The extraordinary craftsmanship of Taihe Gong was unexpectedly used in the palace chaos, which even he himself did not expect. The fourth chef is a famous female chef of the Tang Dynasty and the home chef of Duan Wenchang, the prime minister of the Tang Dynasty. Duan Wenchang is very particular about diet, and once wrote 5 chapters of The Book of Food. Because he was once a duke of Zouping County, contemporary people called this book "Zouping County Public Food Charter". The title of the kitchen in Duan Wenchang Mansion is "Refined Treasures Hall", and Duan Wenchang called the kitchen for food "Hangzhen Hall" when he was away on a business trip and lived in the inn. It is Shan Zu who presides over the daily work of "Lian Zhen Tang" and "Xing Zhen Guan". She has a unique skill in repairing raw materials, blending tastes, and waiting for civil and military affairs. During the forty years in Duan Fu, the female chef chose only nine of the 1 female maids to pass the arts. Duan Wenchang's son, Duan Chengshi, compiled Youyang Miscellaneous, and the food in it came from the diet made by the female chef in their family. The fifth place is Brahma. As a nun in the Five Dynasties, she was a famous female chef. She was famous all over the world for creating a landscape platter of "Net Chuan Xiao Xiang", which integrated dishes with plastic arts, making dishes with mountains and rivers and overflowing songs. Looking at it, it is refreshing, and eating it is refreshing. It can be described as the originator of making craft dishes in China. The sixth is Liu Niangzi, a female chef in the Gaozong Palace in the Southern Song Dynasty, who is in charge of the emperor's royal food. Liu Niangzi's craftsmanship is superb. Although it is stipulated in the palace that "Shang Shi", as the official of the "five products", should be served by a male chef, she was appointed by an exception because she cooked a good dish that the emperor loved. People respectfully call her "Shang Shi Liu Niangzi". The seventh is Song Wusao, a folk female chef in the Southern Song Dynasty. Zhao Gou, Emperor Gaozong, took a boat trip to the West Lake. He once tasted its fish soup and was full of praise, so he became famous and was regarded as the "grandmaster" of the fish. The eighth place is Dong Xiaowan. In the late Ming and early Qing dynasties, a famous prostitute in Qinhuai was good at making vegetable cakes, especially peach paste, melon paste and pickled vegetables, and her name was spread in the south of the Yangtze River. Now Yangzhou is famous for filling fragrant Dong Tang and rolling crisp Dong Tang, which is what she created. Dong Xiaowan often studies recipes, and when he sees a strange flavor, he will ask for its making method. Tiger skin meat, which people often eat now, is her invention. Tiger skin meat also has a little-known name called "Dong Meat". The ninth is Xiao Meiren, a famous female pastry chef in Qing Dynasty, who is famous for making steamed bread, cakes, jiaozi and other snacks. The tenth is Wang Xiaoyu, who was the chef of Yuan Mei's family when he was in the Qing Dynasty. He was a cooking expert with great skills and rich theoretical experience. The aroma of the dishes he cooked exudes "smell its smelly fragrance, and you can't escape it ten steps away." He has a lot of research on cooking skills, and has published a series of high opinions. These technical insights have a great influence on Yuan Mei, and many pages in Suiyuan Food List are due to Wang Xiaoyu's opinions. Yuan Mei likes Wang Xiaoyu and is strict with Wang. After Wang's death, Yuan Mei wrote a biography of Wang Xiaoyu, a chef, in memory of this excellent chef. Wang Xiaoyu is the only famous chef in ancient China who has been passed down after his death.