The Menu of Eating with the Garden was published in 1792 (57th year of Qianlong). The book is divided into 14 aspects: information list, warning list, seafood list, fresh ginger list, special sacrifice list, miscellaneous sacrifice list, feather family list, aquarium scale-free list, miscellaneous vegetarian list, small menu, dim sum list, rice porridge list and wine list. Twenty complete and strict operation requirements were put forward in the notice list, and fourteen precautions were put forward in the warning list. Then it describes in detail 326 kinds of northern and southern dishes popular in China from14th century to18th century, and also introduces the famous wines and teas at that time. From material selection to tasting.

I think this book is very informative. . . . . It's not just cooking, it's a whole set of food culture and etiquette, and I think it's a mentality and enthusiasm for treating food. Of course, there are many ancient laws that are not available now, which is very interesting.