Tiaoding Ji is a complete cookbook. In the middle and late Qing Dynasty, he wrote a book with ten volumes, from setting up Chen Xi and preparing ingredients to the quality, origin, storage and cooking of various ingredients. Basically, nothing is unexpected, but impossible. . . Vegetarian food alone is 2000+, tea fruit 1000+, and fish cooking is 300+. I caught all the above, haha. The author cannot be tested. It is said that he is a famous chef in Huaiyang area. The book is really detailed about snacks in Jiangsu and Zhejiang, and authentic about Yangzhou cuisine. There are quite a few circulating on the internet. Interested students, please click on the catalogue yourself. It looks scary. Tiaodingji Catalogue _ Baidu Library and Lin Hong's "The Clear Confession of the Shan Nationality". Collect food with vegetables (beans, mushrooms, bamboo shoots, wild vegetables, etc.). ), fruits (pears, oranges, chestnuts, apricots, plums, etc. ) and animals (chicken, duck, sheep, fish, shrimp, crab, etc. ) produced in Shan Ye as the main raw material, and record its name, material and cooking method. There are anecdotes, poems, etc. Rich in content and wide in coverage. I feel that the food that will make me high has been wild and elegant. A few things impressed me deeply:-Tang Zhanmei: After October, I took plum blossoms with a bamboo knife, dipped them in wax from top to bottom and threw them into candied fruit. Xia Yue soaked it in the boiled soup, and the flowers opened, fragrant and lovely. -orange health: when Sydney is big, cut it into pieces. Pour oranges and vinegar, and put less salt and sauce, which is helpful for wine. -Xia Xue Soup: Picking hibiscus flowers, removing the heart, making soup, cooking it with tofu, and mixing it with red and white, as if it were a sunset in Xue Ji, which is called Xia Xue Soup in history. I've done this before, and it's really delicious. ) Ray: I'm tired of reading at night. Every time I want to simmer chestnuts, I worry that they will burn. One day, the horse said, just soak a chestnut in oil, a chestnut in water, put it in a shovel, cover 47 chestnuts, burn them with charcoal, and wait for thunder. (The first time I read this passage, I thought it was funny, but it was really funny. What else is made of osmanthus, called "Guanghan cake", stewed with chestnuts and yam, called "goldfish soup", and so on. It is particularly intoxicating to cooperate with his scene description of wild cranes in the clouds. By the way, this person's life experience is also very interesting. If you are willing to read this book, you might as well get to know it first.