This is one of the ancient dietary specialties of China, written in the period of the North and South Dynasties. During the Song Dynasty of the Southern Dynasties, Yu Zong, a native of Yuyao, was a beautiful letter writer who held the official position of Huangmenlang, and was promoted to the position of Prince Concubine by the time of the Qi Dynasty of the Southern Dynasties, and later served as the Minister of the Ancestral Department. From 483 to 493 AD, Emperor Wu reigned. Once the emperor asked him about the secret of cooking, and after a good conversation, the emperor got drunk and had a hard time, so Yu Zong offered him a "sober mackerel", which was a great help to the emperor.
Yu Zong's "food treasure record", recorded in the six dynasties of emperors and kings of the family's most precious cooking things. For example, "Emperor Yang's Imperial Kitchen with nine teeth plate food", "Xie Chuan has soup method", "Han can make cherries, its color unchanged", "Jinling cold utensils chewing startle Ten miles of people", and so on. These all reflect the high achievement of our ancient food culture.
The Qingyilu
The Qingyilu, written by Tao Gu in the Northern Song Dynasty, is a collection of essays written by him on a variety of stories from the Sui and Tang dynasties to the Five Dynasties. The book includes 37 categories such as astronomy, geography, plants and trees, **** there are 648 articles about the content. Among them, there are eight categories related to fruits, vegetables, poultry, animals, fish, wine, tea and delicacies, ***238 articles, accounting for more than one-third of the book. The text has the humor style of amusement, reflecting the rich history of dietary culture from various aspects. The book recorded in the Sui Dynasty, "Xie iron food scripture", Tang Dynasty, Wei Juyuan's "burnt tail food list", is the only complete list of the Sui and Tang dynasties court and official feasts that we can see today. Others, such as: fruit, vegetables, poultry, animals, fish and other culinary raw materials, some write about their nutritional value, some talk about cooking techniques, are valuable information for the study of the development of culinary technology.
The Book of Food
The Book of Food by Xie Ji was written in the Sui Dynasty, and is one of the famous works in the history of food culture. This book records about fifty kinds of food items in the North and South Dynasties and Sui Dynasty. Among them are chopped, soup, cakes, cakes, rolls, hot, noodles, cold utensils, including animal-based raw materials made of dishes, such as "flying twins chopped", "picking strands of chicken", "shear cloud hacking fish soup" and so on. From the point of view of some of the various current crowns, such as "Northern Qi King Wucheng chopped goat", "Yueguo Gong crushed gold rice", "Yu Gong break awake", "Yongjia King branded Sheep", "Chengmei Gongzang", "Hunchun Hou Xinzhi Yuehua rice", etc., are the drinking food of the princes and nobles. And some of the various items, such as "a thousand gold broken incense cake", "dry roasted full of stars with pulp cake", "handful of high and cleverly loaded altar-like cake", reflecting that the drinking food had reached a very fine and noble level.
Benxinzhai Cookbook
The author's name is Chen Dazhao of the Song Dynasty, because of the room name Benxinzhai, so it is also known as Benxin Weng. The author describes himself:Often get up and sit idly in the study, play with the "I Ching", the bed is surrounded by painted plum blossoms of the paper account, with the stone tripod to cook tea, their own diet advocates light. A guest visited from abroad, and his face showed a hungry look. The author told the boy to serve a vegetarian meal, the guest tasted and said, there is no earthly odor. Hosts and guests discuss recipes, the formation of this book. The whole book of vegetables and food twenty categories, are labeled with the name of the vegetable category, such as: vegetable soup, leeks, yams, bamboo shoots, lotus root, mung bean vermicelli, water-induced butterfly noodles, water dough, white rice and so on. After each category is accompanied by praise, praise briefly, are sixteen words. There is also a "short introduction" explaining its method of preparation or revealing its characteristics. For example, "water ball" article, the method is "broomcorn millet pink sugar, fragrant soup bath." Praise for the text is "Panicum powder, a little sugar cane frost, bath of water, sweet and fragrant." This description of the method, showing that the author is rich in literary literacy, but also because of the use of praise for the body brief, similar to the song, easy to memorize, so it is easy to popularize.
Sanjia Qingsui
Sanjia Qingsui is an important culinary work of the Southern Song Dynasty. The content is centered on vegetarian food, including 104 food items circulating at that time, and is rich and colorful with narrative and discussion. Du Fu of the Tang Dynasty wrote a poem, "Steamed chestnuts in a mountain house are warm, and wild rice is new for shooting moose." In the Southern Song Dynasty, Lin Hong wrote "Mountain Home Qingsui", which is the mountain home and wild rice in Du Fu's poem, meaning the light food and drink used by mountain families to treat their guests. The book is in two volumes, the first volume lists 47 kinds of food and the second volume lists 57 kinds of food. The description is mainly vegetarian, but there are also a small number of non-vegetarian dishes, such as rice, soup, soup, cakes, congee, cakes, preserved meat, chicken, fish, crab, etc. Most of the ingredients are domestic vegetables, wild vegetables, and wild food. Most of the materials for the family vegetables, wild vegetables, flowers and fruits, food and rice, the Department also has material from birds, animals, fish and shrimp. Although the ingredients are common, but because of the marvelous cooking method, the same gives people a wealth of inspiration and reference. Many dishes are unique, each with its own style, enough to give a glimpse of the level of culinary technology, culinary art has reached at that time.
The book has a lot of Chinese herbal medicine processing and preparation of therapeutic drinks. Such as: rocaille noodles this article under the said: "Wang physician Chengxuan often pound rocaille juice to search the face to make the cake, said that can go to the face of the poison." And maitake decoction, is a pure drug, its labeling under the said: "spring and autumn pick the root to remove the heart, pounding juice and honey, silverware heavy soup boil, such as syrup to the degree that the storage of the magnet, warm wine warm service, nourishing more benefits." This can be seen is made of pure drug processing and honey, and add warm wine taken after a health drink. In short, this book on the understanding of Jiangnan dietary style and the history of the Southern Song cooking provides a good historical information.
"Drinking food is just about to"
This is a fusion of Mongolian and Chinese food culture literature. The author is the Yuan Dynasty Kusi Hui. The whole book in three volumes, Volume 1 of the health, pregnancy, breastfeeding, drinking all taboos. Labeled "poly rare food", described soup, powder, soup, noodles, porridge, steamed bread, baklava and other meals, as well as steamed, fried, slippery, roasted, saved, salt, boiled and other methods of making dishes. Each dish is described in terms of its therapeutic effects, ingredients, flavorings, and cooking techniques. Volume II records all kinds of soups and decoctions, all kinds of water, the gods and goddesses serving bait, the four times of the year, the five flavors of the bias away, food therapy for all diseases, food benefits and harms, the opposite of food, food poisoning, animal and fowl variations. It mainly describes the ingredients and production methods of medicated beverages and foods used for health care and medical treatment, which are still of reference value today as they are used in daily diets for health care and treatment of diseases. Volume III of the rice and grain products, fish products, vegetables, etc., the nature of each food flavor and function, are one by one to explain, most of them with a drawing, while the finished product is briefly described on its method of preparation and therapeutic effects.
The book is characterized by two features. First, this book is one of the ancient therapeutic monographs, in addition to the elaboration of a variety of drinking dishes cooking methods, pay more attention to the elaboration of its various drinking dishes cooking methods, pay more attention to the elaboration of its flavor and tonic effect, that is, pay attention to the relationship between diet and nutritional hygiene, which is not found in any other general recipes. Secondly, the book will be Mongolian and Chinese food and drink, the material, animal products to sheep, cattle first, second and horse, camel, deer, pigs, etc., rare and exotic food, made of mutton accounted for seven tenths. The author is a Mongolian, the whole book is published in Chinese characters, in which there are a large number of translations of Chinese characters into Mongolian.
Dietary Instructions
The author of the Yuan Dynasty's culinary work "Dietary Instructions", Jia Ming, the character Wen Ding, called himself the old man of Huashan, was a native of Haining, Zhejiang Province. He was born in the Southern Song Dynasty, served as an official in the Yuan Dynasty as Wandu, and died in the early Ming Dynasty, having lived through three generations and lived to be 106 years old. Zhu Yuanzhang, the first emperor of Ming Dynasty, was very interested in Jia Ming's dietary regimen, and when he summoned him, he asked him about the method of maintenance, to which he replied: the key lies in the diet. Afterwards, he submitted his "Dietary Guidelines" to the imperial court. Jia Ming said in the preface: the purpose of writing this book is to make the people who attach importance to health know that the nature of the opposite of the phase taboo, in the daily diet to pay attention to check, mastery of moderation. Otherwise, the clusters of mixed into the light is the five internal disharmony, the heavy is born of the disaster. Therefore, this book selects many of the herb notes on the nature of the opposite of the part into a compilation, in order to master the dietary allocation, to avoid improper dietary allocation and damage to health.
"Dietary information" book eight volumes, the first volume of water 30 kinds of fire 6 kinds; the second volume of 50 kinds of cereals; the third volume of 86 kinds of vegetables; the fourth volume of 59 kinds of fruits; the fifth volume of 33 kinds of flavors; the sixth volume of 65 kinds of fish; the seventh volume of 34 kinds of birds; the eighth volume of 40 kinds of animals. Another attached several types of food poisoning, detoxification, collection method. This book is not only an important reference value for chefs to take food, but also for the people's daily life has a certain guiding significance.
The Collection of Dietary Systems of Yunlin Hall
The author was Ni Zan, a native of Wuxi in the Yuan Dynasty, with the word Yuanzhen and the number Yunlin. He was a famous painter in the Yuan Dynasty, and at the end of the Yuan Dynasty, he lived in seclusion between Taihu Lake and Mao, and his family had a Yunlin Hall, which is why he titled the recipes he wrote as "The Collection of Dietary Systems of Yunlin Hall". This is a culinary monograph reflecting the local food style of Wuxi in the Yuan Dynasty. The book brings together more than fifty kinds of food, all the dishes are titled, article by article, in addition to describing the raw materials, ingredients, are described as cooking methods, quite a reference value. Many of the dishes in the book, such as roasted goose, gazami crab stuffed with honey, boiled dried bran, snow pea, green shrimp rolls and so on, were made in a more exquisite way. Some of the dishes in the book were reproduced in later cookbooks, especially the "Roasted Goose", which was recorded by Yuan Mei in the Qing Dynasty in his "Food List in the Garden" and renamed "Yunlinhe" after Ni Zan's number. In addition, the Japanese Hakurazai's "Record of Raising a Small Record" also included roasted goose, which shows that this dish is indeed unique in flavor and famous both in China and abroad. The "honey-stuffed gazami crab" is also very distinctive, and the famous Soviet-style dish "Hibiscus Crab Dumpling" (a "snowflake crab dumpling") was developed on its basis. The book dishes to fish, shrimp, crabs, snails and lakes water vegetables as much, it is the author's home water village dietary characteristics of the reflection.
Yuan dynasty family daily use of the whole book of cooking - "home must use the whole collection of things"
By the Yuan dynasty Anonymous compiled by the "home must use the whole collection of things" is a family daily use of the ancient manual type of book. The contents of the book are rich and colorful, education of children, filial piety and respect for elders, the crown wedding and funeral offerings and regimen of the sick and so on are all available. The book on cooking class content, respectively, to introduce the main Han cuisine cooking method, but also at that time the Hui, the Jurchen cuisine cooking method, which for the study of the Han and ethnic minorities at the time of the diet is of great benefit. The whole book *** included more than 400 kinds of drinks, seasonings, dairy products, vegetables, meat dishes, pastries, pasta, vegetarian food production method, in the culinary history is quite influential. Later became a book of "more than can mean things", "food and drink service paper", transcribed a large number of drinks in this book, dishes and noodles species. Until the Qing Dynasty, this family day-to-day use of the book in the class book is still included in some of the dishes cited by the recipe.
YiYa left intention
Yuan and Ming Han Yi wrote a special book on food and drink, the famous chef YiYa, known as Duke Huan of Qi, known as "YiYa left intention", the real intention is to imitate the ancient work of the food scriptures. The book is divided into twelve categories such as preserved, vegetables, cakes and baits, soup cakes, etc., *** documented more than 150 kinds of seasonings, beverages, cakes, pastry, pastry, dishes, preserves, medicines production methods, the content is very rich. This book has four major characteristics of the dishes: First, the thickness of the appropriate, adaptable to a wide range. Second, the method is simple, a look can be made, such as: steamed anchovies, oven-roasted chicken, sugar steamed eggplant, meat oil cake, five spice cake and so on. Third, the inclusion of some of the more special dishes system, has an important historical value, such as "fire meat", that is, the ham smoking method is unique. The fourth is the combination of diet and treatment of disease, which "food and medicine" includes 13 kinds of food and medicine production method, is worth digging.
More than one thing
More than one thing
The title of "more than one thing" is the Ming Dynasty, Liu Ji (the word Bowen) compiled. The twelve volumes of the book cover many aspects of production skills such as diet, dress, all kinds of medicines, agriculture and nursery, and animal husbandry, all of which emphasize practicality for the people's livelihood. Four volumes on cooking, Volume 1 has the law of making wine, making sauce, making black beans, making law, making law, drowning and hiding law of bad sauce. Volume II has a cheese method, cooking method, cake bait rice noodle food method, back to the food, female food. Cooking law is a special introduction to the basic technology of cooking literature, is very valuable. Volume III has the molasses fruit method, the treatment of vegetables, vegetable soup method, is a snack, beverage production method. Volume IV has the old man diet cure disease formula, specializing in elderly health care diet, introducing the use of food to cure common diseases of the elderly diet, has an important reference value.
With the garden food list
Yuan Mei, a famous writer in the Qing Dynasty. The whole book is divided into the instructions single, precept single, seafood single, river fresh single, special livestock single, miscellaneous livestock single, feather single, aquatic scaly single, not the scaly single, miscellaneous vegetarian single, small menus, dim sum single, rice porridge single and vegetables and wine single fourteen aspects.
Waking Garden Record
Li Huainan in the Qing Dynasty, his son Li Tiao Yuan finishing, because the family has a "Waking Garden" so named "Waking Garden Record". The book is divided into two volumes, **** recorded more than 120 kinds of seasonings, food and drink and food preparation. The dishes collected in the book are mainly Jiangnan flavor, but also the local flavor of Sichuan.