Yiya: Also known as Diya, she was a famous wizard and chef in the Spring and Autumn Period. He is good at frying, boiling, roasting and roasting, and he is also an expert in seasoning. He is favored by Qi Huangong.
Taihe Gong: A famous chef of the State of Wu in the late Spring and Autumn Period, who is good at aquatic dishes, especially grilled fish.
Shanzu: a famous female chef in Tang Dynasty. The famous foods in the book Youyang Miscellaneous Fish compiled by Duan are all from ancestors.
Zheng Fan: A famous nun and chef in the Five Dynasties, she is famous for creating a landscape platter called "Wangchuan Xiaoxiang", which combines dishes with plastic arts and makes dishes full of mountains and rivers.
Poetry.
Liu Niangzi: The female chef in the Southern Song Dynasty Palace, the first female chef in the court in history, was called "Shang Niangzi".
Wusao in Song Dynasty: a famous folk female chef in Southern Song Dynasty. Zhao Gou, Emperor Gaozong, once tasted fish soup on the Dragon Boat and the West Lake, which was greatly praised. Therefore, he became famous in one fell swoop and was known as the "master of fish".
Dong Xiaowan: A famous prostitute in Qinhuai in the late Ming and early Qing Dynasties was good at cooking cakes, especially famous for peach sauce, melon sauce and kimchi. Now Yangzhou is famous for stuffing fragrant winter candy and rolling crisp winter candy, which was created by her.
Little Ren Mei: A famous female pastry chef in Qing Dynasty, famous for making buns, cakes, jiaozi and other snacks, was highly praised by Yuanmei, who praised her snacks as "small and lovely, as white as snow" in "Suiyuan Food List".
Yuan Mei is not only a famous litterateur in Qing Dynasty, but also an experienced gourmet. Suiyuan Food List is an important food and medicine document in Qing Dynasty, which systematically discusses the cooking technology and the ordering of tea and wine in North and South dishes. After 40 years of accumulation, it was published in the 57th year of Qianlong (1792). At present, there are editions preserved in China, such as Kokura Mountain House engraving in the 57th year of Qing Qianlong (1792), the engraving at the intersection of Qing Qianlong and Jiaqing (the library of China Academy of Traditional Chinese Medicine), Chen Bing engraving in the first year of Qing Jiaqing (1796) and Jinglun Hall engraving in the library of China Academy of Traditional Chinese Medicine (the library of China Academy of Traditional Chinese Medicine).
The book is divided into four aspects: information list, warning list, seafood list, Jiang Xian list, special list, miscellaneous list, feather list, aquarium scale list, aquarium scale list, miscellaneous list, small menu, dim sum list, rice porridge list and tea wine list. There are 20 complete and strict operating requirements in the instruction manual, including the taste of food, the compatibility of ingredients, washing, blending and matching methods, the mastery and remedy of temperature, color and fragrance, and even the attention to containers. There are 14 points in the early warning list, many of which are worth learning. The book describes in detail the dishes and meals popular in the north and south of China from the14th century to the18th century, as well as the famous wines and teas at that time. There are 9 kinds of seafood list, 6 kinds of seafood list, 43 kinds of special list, 16 kinds of miscellaneous list, 47 kinds of feather list, 45 kinds of aquarium list (with and without scales), 47 kinds of miscellaneous list, 4/kloc-0 kinds of small list, 55 kinds of dim sum list, 2 kinds of rice porridge list and 65438 kinds of gourmet wine list. In addition, although "Suiyuan Food List" says something about tea and wine, there is no lack of dietotherapy. For example, the medicinal functions of food are recorded as follows: "Steaming chicken with astragalus to cure furuncle", "Malantou, invigorating the spleen after eating greasy food" and "Pickling sauerkraut, sobering up and invigorating the spleen". In addition, in the list of Braised Sparrows, it is recorded that "Xue often advises people not to eat what is stored in the world, and wild birds are delicious and easy to digest", and so on. When it is recorded that a light diet is good for health, it is said that "rich people have more vegetarian food and less meat", and it is introduced that "bean sprouts with bird's nest are extremely expensive, so they can accompany guests at a low price" and "kohlrabi can be fresh when added to meat dishes".
Wowotou and Cixi
Wowotou is made of corn flour or mixed flour. Its shape is conical, which was originally the main food for the poor in Beijing in the past. In order to facilitate steaming, people leave a hole under it (called Wowoer in Beijing), and because it is the same staple food as steamed bread, Beijingers call this food Wowotou.
There is another interesting legend about Wowotou. During the Gengzi period, on the eve of Eight-Nation Alliance's invasion, Empress Dowager Cixi fled to xi 'an with more than 1,000 people. On the way, the Western Empress Dowager felt hungry and tired. The eunuchs searched around and finally found a cool wowotou from a villager's house who didn't escape and gave it to the Queen Mother. Cixi picked up Wowotou and wolfed it down. She felt very comfortable and never felt hungry. Later, I recalled that this Wowotou was many times sweeter than the delicacies in the imperial kitchen. Yujia returned to Lu 'an and ordered the chef to make a nest for her to eat. The chef in the Imperial Chef imitates the appearance of folk wowotou, and uses fine corn flour, soybeans, sugar and sweet-scented osmanthus to stir with warm water and knead into 100 wowotou. After steaming, the golden yellow shines like a pagoda, and the entrance is sweet and delicious, which is praised by Cixi. Xiaowotou has also become a famous snack in the Qing Dynasty.
Xi Shi he Chao Shi tongue
Stone, one of the four beauties in ancient China, has many stories in folklore. In the history of cooking, there are many foods related to this beautiful woman.
There have always been different opinions about the death of a teacher. There is such a story in the historical legend of Fujian famous dish "Stir-fried Xishi Tongue". According to legend, during the Spring and Autumn Period and the Warring States Period, after Gou Jian, the King of Yue, destroyed Wu, his wife secretly had the stone cheated out, tied a stone to it and sank into the sea. Since then, a human-like tongue (clam) has appeared in the sediments along the coast. Everyone says this is a stone tongue, so it is called "stone tongue". In fact, "Xishi Tongue" is a kind of coastal food, which belongs to valvulobranchial mollusks and bivalves. Its meat is tender, delicious and unforgettable. When Yu Dafu, a famous writer, was in Fujian in 1930s, he also praised Changle's "Xishi Tongue" as the best in Fujian cuisine.
Chu Wang Ba Xiang Yu and Braised Chowder
In northern Jiangsu, no matter ordinary people or star-rated hotels, one dish is indispensable in the banquet, and that is braised chop suey. Especially for weddings, funerals and weddings, this dish is put on the table as the first of all dishes, which makes all diners feast their eyes. This dish is accompanied by meat and vegetables, and fish are juxtaposed. Some dishes with different tastes are cooked together and mixed with various seasonings.
Where did this chop suey come from? Su Beiren's unanimous view is related to Xiang Yu, the overlord of Chu. It is said that Xiang Yu eats the same meal every time, which makes his chefs have a headache. In order to make the king who galloped on the battlefield and practiced hard on the pommel horse have a strong body, the cooks tried their best. A little chef came up with an idea. He put some chicken and fish in the pot, cooked them carefully and took them to the king. Unexpectedly, Xiang Yu took the first bite and his appetite was lifted. A big bowl of chowder was finished in an instant, and in order to save time in the future, the chef was instructed to cook it.
Since then, his chef has been at your disposal, and every dish must be a hodgepodge. In order to make the chowder not too monotonous, the chefs try their best to improve the ingredients and make the chowder look fancy. Later, in order to remember the deeds of the overlord of Chu, "burning chop suey" quickly spread among the people and has been burning until today.