This is one of the special books on diet in ancient China, which was written in the Southern and Northern Dynasties. Yu Zong, a native of Yuyao, was a good believer in the Southern Song Dynasty. His official position was Huangmenlang, and he was promoted to the son of a prince in the Southern Dynasties, and later served as the minister of ancestral temple. From 483 to 493 AD, Emperor Wu reigned. Once the emperor asked him about the secret of cooking, and talked about it speculatively. The emperor didn't feel drunk and was very uncomfortable. Yu Zong offered a "sober-up shark", which was a great help to the emperor.

Yu Zong's Record of Food Treasures records the most precious cooking objects in the famous families of the Six Dynasties. For example, "Imperial Chef Yang-ti used a nine-toothed plate to eat", "Xie Chuan had a soup method", "Han Yue can make a cherry, and its color remains unchanged", "Jinling cold utensils are chewed to disturb Shili people" and so on. All these reflect the high achievements of Chinese ancient food culture.

Qing yi Lu

Qing Yi Lu, written by Tao Gu in the Northern Song Dynasty, is a collection of essays written by him from Sui and Tang Dynasties to the Five Dynasties. The book includes astronomy, geography, vegetation and other 37 categories, and there are 648 related contents. Among them, there are eight categories related to diet, including fruits, vegetables, poultry, animals, fish, wine, tea and glutinous rice, with 238 articles, accounting for more than one third of the book. Characters have a humorous style of entertainment, which reflects the rich history of food culture in many ways. The book records the Sui Dynasty's "Xie Satire Food Classic" and the Tang Dynasty's "Burning Tail Food List", which are the only relatively complete food lists we can see today for the court and government banquets in the Sui and Tang Dynasties. Other cooking materials, such as fruits, vegetables, poultry, animals and fish, some write about their nutritional value, and some talk about cooking techniques, which are valuable materials for studying the development of cooking technology.

Food classics

Xie satirized the Book of Food Classic, which was written in the Sui Dynasty and is one of the famous works in the history of food culture. This book records about 50 kinds of food in the Southern and Northern Dynasties and Sui Dynasty. Among them, there are preserved vegetables, soup, cakes, cakes, rolls, roasted noodles and cold utensils, including dishes mainly made of animal raw materials, such as "flying twins", "plucked chicken" and "cut clouds and fish soup". From the point of view of all the current champions, such as "Northern Qi Wucheng Wang Sheng Yang Bian", "Yue Guo Gong Broken Golden Rice", "Yu Gong Broken Wake Up", "Yong Jia Wang Brand Sheep", "Cheng Mei Gong Cang" and "Yuehua Rice with the new treatment of the spring marquis" are all drinks for the nobles. However, some of them pay attention to various items, such as "A thousand pieces of gold crush sweet cake", "Dry baked cakes with pulp all over the sky" and "a handful of high-skilled cakes packed in jars", which reflects that the drinking has reached a very exquisite and noble level at that time.

Ben Xin Zhai cookbook

The author's signature is Chen Da Sou in Song Dynasty. Because the room is called Ben Xin Zhai, it is also called Ben Xin Weng. Author's self-report: I often sit around in my study, pondering the Book of Changes, surrounded by a paper account with plum blossoms on my bed, and use Shi Ding brew tea, so I advocate light diet. A visitor from other places showed a hungry look on his face. The author asked the book boy to serve a vegetarian meal. After the guests tasted it, they said that there was no earthy smell. The book was formed when the host and guest discussed recipes. All the 20 categories of vegetable foods are marked by vegetable class names, such as: vegetable soup, leek, yam, bamboo shoots, lotus root, mung bean vermicelli, water-induced butterfly noodles, water balls, white rice and so on. Each category is followed by a compliment, which is concise and sixteen words. There is also a "small quotation" to explain its preparation method or reveal its characteristics. For example, the "water ball" is made by "adding pink sugar and bathing in fragrant soup." Zanwen is "Tuan Tuan fen, a little sugar cane cream, submerged in the bath, sweet and fragrant." This narrative method shows that the author is rich in literary accomplishment, and it is easy to popularize because the praise used is simple, similar to the rhyme and easy to recite.

The confession of the mountain family

Shan Jia Qing Gong is an important cooking work in the Southern Song Dynasty. The content is centered on vegetarianism, including 104 foods circulated at that time, which are rich and colorful. In the Tang Dynasty, Du Fu had a poem: "The mountain family steamed chestnuts to keep them warm, and the wild rice shot new moose." In the Southern Song Dynasty, Lin Hong wrote "Mountain Family's Clear Confessions", that is, mountain family and wild rice in Du Fu's poems, which means a light drink for mountain families to entertain guests. There are two volumes in the book, the first volume lists 47 kinds of drinks, and the second volume lists 57 drinks. The description is mainly vegetarian, but there are also a few meat dishes, such as rice, soup, soup, cake, porridge, cake, preserved meat, chicken, fish and crab. Most of the selected materials are domestic vegetables, wild vegetables, flowers and fruits, grain and rice, and some of them are taken from birds, animals, fish and shrimp. Although the materials used are ordinary, the wonderful cooking methods also give people rich inspiration and reference. Many dishes are unique and unique, which can give people a glimpse of the level of cooking technology and art at that time.

Many of the books are dietetic drinks prepared with Chinese herbal medicines. For example, the article "noodles with radish" is called as follows: "Dr. Wang promised that he would often pound the juice of radish to search for noodles to make cakes, saying that he could remove the poison from the noodles." The decoction of Radix Ophiopogonis is a pure medicine, and its title says: "In the spring and autumn, the roots are taken to remove the heart, the juice and honey are pounded, and the soup is cooked with silverware. If it is simmered, it is stored in a magnetic device, and the wine is warmed and served, which is beneficial and beneficial." This shows that it is a health drink made of pure drugs and honey and taken after drinking. In a word, this book provides a good historical material for understanding the food style in the south of the Yangtze River and the cooking history of the Southern Song Dynasty.

Eating and drinking is just about to happen

This is a document that combines the food culture of Mongolian and Han nationalities. The author is Hu Sihui in Yuan Dynasty. There are three volumes in the book, one of which is about keeping in good health, pregnancy, wet nursing and drinking. The heading "Gathering Precious Things" covers meals such as soup, powder, soup, noodles, porridge, steamed bread, sesame seed cake, and dishes made by steaming, frying, sliding, roasting, saving, salting and boiling. Each dish explains its therapeutic effect, materials, condiments and cooking techniques. Volume two records all kinds of soup, water, fairy taking bait, four seasons, five flavors deviating, diet diseases, food interests, food contrary, food poisoning, animal variation. This paper mainly expounds the ingredients and production methods of medicated drinks and foods used for health care and medical treatment, which is still of reference value today. Three volumes of rice, fish, dishes, etc., explain the nature, taste and function of each food one by one, most of which are accompanied by drawings, while the processed products are briefly described in terms of their preparation methods and curative effects.

Eating and drinking is about to have two characteristics. First, this book is one of the ancient monographs on dietotherapy. It not only expounds the cooking methods of various kinds of drinks, but also pays more attention to its sexual taste and tonic function, that is, the relationship between diet and nutrition and hygiene, which is not found in other general recipes. Secondly, in the book, Mongolian and Han people drink and store together. Among the materials, sheep and cattle are the first, followed by horses, camels, deer, pigs, etc., among which seven out of ten are made of mutton. The author is a Mongolian, and the book is published in Chinese characters, including a large number of transliteration Chinese characters in Mongolian.

Dietary instructions

Jia Ming, the author of Yuan Dynasty cooking book "Diet Instructions", was born in Haining, Zhejiang Province, with the name of Wen Ding. Born in the Southern Song Dynasty, he served as an official in the Yuan Dynasty for ten thousand households, and died in the early Ming Dynasty. After three generations, he lived 106 years old. Zhu Yuanzhang, the founder of Ming Dynasty, was very interested in Jia Ming's diet regimen. When he was summoned, he asked him how to maintain it. He replied: The key is diet. Later, he wrote the "Food Instructions" and presented it to the royal view. Jia Ming said in the preface: The purpose of writing this book is to make people who pay attention to health know that there are opposites and taboos in physical properties, and they should pay attention to moderation in their daily diet. Otherwise, it will be mixed with each other, ranging from discord within five divisions to disaster. Therefore, this book selects and records the parts of many herbal notes about the opposite physical properties, so as to master the diet and avoid damaging health due to improper diet.

The book "Dietary Instructions" has eight volumes. In the first volume, there are 30 kinds of water and 6 kinds of fire. Volume 2: 50 kinds of cereals; 86 kinds of vegetables in the third volume; 59 species of fruit in the fourth volume; The fifth volume contains 33 kinds of flavors; Volume VI 65 species of fish; Volume 7: 34 species of poultry; Volume VIII 40 species of mammals. In addition, several kinds of food are toxic, detoxified and collected. This book not only has important reference value for chefs to pick up dishes, but also has certain guiding significance for people's daily life.

Yunlintang Diet System Collection

The writer is Ni Zan, a native of Wuxi in Yuan Dynasty, whose name is Yunlin. He was a famous painter in the Yuan Dynasty. At the end of the Yuan Dynasty, he lived in seclusion between Taihu Lake and Sancha, and his family had Yunlin Hall, so he named his cookbook Yunlin Hall Diet System Collection. This is a cooking monograph reflecting the local food style of Wuxi in Yuan Dynasty. There are more than 50 kinds of diets in the book, all of which are recorded item by item. Besides the raw materials and ingredients, they all explain the cooking methods, which is of great reference value. There are many dishes in the book, such as: roasted goose, honey-stuffed crickets, dried bran, snow vegetables, shrimp rolls, etc., all of which are exquisite. Some dishes in the book were duplicated by later cooking books, especially "Roasted Goose", which was recorded by Yuan Mei in "Suiyuan Food List" in Qing Dynasty, and was titled "Yunlin Crane" under the name of Ni Zan. In addition, the Japanese feather warehouse will also earn the roast goose in "Keeping a Small Record", which shows that this dish is really unique and famous at home and abroad. "Honey-stuffed crickets" is also very distinctive, and today's famous Soviet-style dish "Lotus Crab Fight" (a "Snow Crab Fight") is developed on its basis. Fish, shrimp, crabs, snails and lakes and vegetables are the main dishes in the book, which is a reflection of the dietary characteristics of the author's hometown.

Yi Ya's legacy

During the Yuan and Ming Dynasties, Han Yi wrote a special book on diet, which was called "The Legacy of Yi Ya" under the name of Yi Ya, a famous chef in Qi Huangong. Its real meaning was to imitate the ancient food classics. The book is divided into twelve categories, such as preserved fruits, vegetables, cake bait, soup cakes, etc. * * * records 150 methods of making more than 50 kinds of spices, drinks, cakes, pastries, dishes, candied fruits and edible medicines, and the content is very rich. The dishes in this book have four characteristics: first, the shades are suitable and the adaptability is wide. Second, the method is simple and can be made at a glance, such as steamed shad, oven-baked chicken, sugar steamed eggplant, meat cake, spiced cake and so on. Third, some special recipes are included, which have important historical value, such as "fire meat", that is, the smoking method of ham is unique. The fourth is to combine diet with treatment, among which the preparation method of 13 kinds of edible drugs included in "edible drugs" is worth exploring.

Food list with the garden

It was written by Yuan Mei, a famous writer in Qing Dynasty. The whole book is divided into 14 aspects: information list, warning list, seafood list, jiangxian list, special animal list, miscellaneous animal list, feather family list, aquarium scale list, non-family scale list, miscellaneous vegetable list, small menu, dim sum list, rice porridge list and food wine list.