Yuan Mei, a native of Qiantang (now Hangzhou), was a scholar in Qianlong for four years and a magistrate in Jiangsu for seven years. Before the age of forty, he resigned and lived in Suiyuan, Xiaocang Mountain, Nanjing, hence his name Cangshan Jushi and Suiyuan Master. Chanting elegance, poetry and wine. The Suiyuan food list focuses on Jiangsu and Zhejiang cuisine, while the surrounding north and south are compatible, with guest appearances of Manchu and Qing Beijing cuisine. The owner of Suiyuan listed the pig as a "special sacrifice", making it the highlight of the meat. "Pigs are used the most, so they can be called' teachers'; And "cattle, sheep and deer are not common in southern families", so they are listed as "miscellaneous sacrifices"

To sum up, Suiyuan Cuisine ("four cuisines in the early Qing Dynasty" and "eight cuisines in the late Qing Dynasty"): Huaiyang Cuisine, geographically related to Anhui Cuisine and Shandong Cuisine, was recorded as Zhejiang Cuisine, while Beijing Cuisine and Cantonese Cuisine were studied abroad. North and South blend, Manchu and Han collide.

Enlightenment of garden food menu;

First, the ingredients are the first. Ingredients are innate factors, which are related to variety and quality. As the saying goes in the countryside, "it's delicious by nature", so are bass, mushrooms and pheasants. See the material in clear water and carve it naturally. The seasonality of ingredients is also very important. Eating with the season, it is best to be a little ahead of time, called "early adopters", which is logical; Eating out of season is called "tasting thin", and things are rare. In the era of the owner's life, food preservation basically depends on nature, so it is more difficult to "taste thin" than "taste early"

Second, temperature is very important. Things and pots are integrated with fire and can be put away at will. The heat is well controlled, and the food is lively and fragrant; Eat in time, the food is delicious. According to the cooking temperature and the "eating time" of tasting, eat while it is hot! At the same time, in view of the "seasonality" of vegetables, the serving procedure is also particular. Besides the general "timely" method, there are also novel methods that are unconventional.

3 diet is also learned. Diet is not a trivial matter, and it is even more difficult to understand the meaning of diet. "Every time I eat in a certain house, I will let the chef go to the kitchen and hold an apprentice ceremony. For forty years, it has gathered a lot of beauty. "