five famous chefs in ancient times! Who are they and what are their unique skills? Next, enjoy it with interesting historical series.

"Buy wine in Gaoting and swim from me. China has a good meal in the kitchen, cooking sheep and slaughtering fat cattle. " It is the Zhouyi left by Cao Zhi, a poet of the Three Kingdoms. The last two sentences of this poem can best describe the busy scene in the kitchen. The protagonist of the kitchen is the chef, and the chef must have unique skills.

There are many famous chefs in history, and their dishes are refreshing and impressive. There were many famous female chefs in ancient times, which reflected the rare equality between men and women.

Shan people

The chef of Duan Wenchang, the prime minister of the Tang Dynasty, is called Shanzu, a young lady with rich experience in food. She is good at choosing materials, blending tastes and cooking skills. Duan Wenchang's son Duan recorded many delicacies in Youyang Zaze, most of which were left by his ancestors.

diners are very strict about the choice of ingredients. The bamboo shoot she chose should be "the tip of the bamboo shoot must be selected, and the bamboo shoot must be simmered in three soups". That is to say, she can meet her requirements after stewing bamboo shoots with vegetarian soup, broth and Shang Qing soup. Zu believes that "green vegetables should choose their cores, not overnight". They only use cabbage to cook, and they don't need to stay overnight. The ancestors "choose mushrooms evenly, and there should be no evil." She ordered mushrooms. Color, size and quality should be consistent. Ancestors have unique views on the growth time, quality, location and use of livestock.

"Jade Frozen Chicken" is a specialty of Shan nationality. She cooked the chicken, wrapped it in tarpaulin, put it at the bottom of the well, cooled it, and then boned it to make meat. Add bone and sheep's hoof to the chicken soup, simmer for four hours, then filter with gauze, add spinach juice, put chicken into the soup, cool and solidify the chicken soup, and change the knife into a plate. This dish is similar to boiled chicken, but it is more attractive in color and delicious.

Zheng Fan

Zheng of the Five Dynasties Vatican was also a female chef, which is a clear direction in the field of cooking. She is a nun and good at cold cutting. According to the Wangchuan Villa painted by the Tang Dynasty poet Wang Wei, Van Gogh made 21 "Wangchuan Villa samples" with glutinous rice, dried meat, meat sauce, fruits and vegetables, skilled knife workers and vegetarian materials. As we all know, Van Gogh's ingenious conception and various components of "Wangchuan Villa Sample" reflect the Vatican's profound literary background and exquisite skills. Gu Tao, a scholar in the Northern Song Dynasty, admired Zheng in the Vatican during the period of Shao Xiumen in Qing Dynasty. "Biqiuni Zheng Fan, with exquisite craftsmanship, is a picture composed of fried, pickled, pickled, sauce, melon, vegetables, yellow and red variegated colors. If there are 21 people sitting, then people will install a scene.

Song Wusao

Two dishes in Hangzhou are called "Song Wusao Soup" and "West Lake Vinegar Fish", which are cooked by a chef named Song Wusao. She comes from Kaifeng. After the disaster of Kangkang, Song Wusao moved to Lin 'an and opened a pub outside Qiantang. One day, Song Gaozong was sailing by the West Lake when he suddenly heard a cry with Kaifeng accent. The emperor was homesick, so he let the peddler Wu Song aboard. Sister-in-law Song Wei made a bowl of fish soup. The emperor was very grateful after tasting it and gave him 121 taels of silver. Since then, "Song Xiaoyu Hall" has gained great fame in Hang Cheng, and Wusao in Song Dynasty is also known as the "master of a generation" of Lao Yu.

"West Lake Vinegar Fish" is made from slightly salty grass carp, processed with ginger, garlic, sour vinegar, sugar, white salt and shredded radish, and seasoned with vinegar juice. In the sixth year of Xi Chun, Song Xiaozong met Wu Song's sister-in-law when he went west. They had a good talk. Song Xiaozong saw that Mrs Wu Song was old and loyal, so she took a nap in the shop. Sister Song cooked "West Lake Vinegar Fish". After tasting it, Song Xiaozong praised it: "It's delicious!" Immediately reward one hundred colored silks. Under the praise of the emperor, the "West Lake Vinegar Fish" has a long-lasting reputation.

Dong Xiaowan

Dong Xiaowan, one of the eight beauties of Qinhuai River in the late Ming Dynasty, was not only brilliant, colorful, but also superb in cooking. Nowadays, people often eat oily meat, which was originally created by Dong Xiaowan, so it is also called "Dong Meat". The pickles she pickled are as yellow as wax and as green as jade. All kinds of wild vegetables are made by Dong Xiaowan. They are crisp and refreshing.

"Fire meat tastes like pine and cypress, wind fish tastes like deer, drunk clam tastes like peach blossom, pine shrimp tastes like dragon beard, oily snapper tastes like sturgeon, and roasted rabbit crisp chicken tastes like cake bait" Dong Xiaowan. She married Chuanjiang as a concubine. In order to cater to her husband's greasy and sweet taste, she added sour plums to caramel, so that plum and sugar were integrated, and the taste and smell were satisfied.

Yangzhou's famous scenic spot is full of delicious winter soup and crispy winter soup, which is also related to Dong Xiaowan. The document Chongchuan Lu Zhiwen in Qing Dynasty records: "Dong Tang was made by Mao's concubine Dong Xiaowan." After returning to Nanjing, Sifu was anxious to add sesame seeds, maltose, pine nuts, peach kernels, roses and osmanthus into the refined powder, blend them with sesame oil, and cut them into pieces five minutes long, three minutes wide and one minute thick. This sweet food melts in the mouth, is crisp and crisp, and is deeply loved by cobblers. It is often used as a gift for relatives and friends. Over time, merchants copied them one by one, calling them "East Hall".

Little Beauty

Chinese dim sum is also an important part of Chinese food. During the Qianlong period of Qing Dynasty, Ren Mei grew up in Zuying Teahouse in the south of Yizheng, Jiangsu Province, and was familiar with various pastry recipes. Later, 25-year-old Xiao made a living by running a snack bar. She mixed rice flour and glutinous rice flour in half, mixed them with fruit paste, walnut kernel, melon seed kernel, pine nuts and sesame oil, cut them into pieces with sugar, and decorated them with red, green and shredded plum to make various snacks. Delicious, diners "have a mouthful of gluttony."

Yuan Mei praised after tasting it: "Little Ren Mei is good at making steamed bread, peanuts, melon seeds, cakes and other snacks, which are small and lovely, as white as snow. He also specially ordered 3111 boxes of peanuts, melon seeds, peanut cakes and melon seeds as gifts for friends in Nanjing. After tasting the cake, Xie Qikun, a political envoy from Shanxi, wrote a poem and sighed: "The city is green, the flowers are beautiful, and the surname is new. In front of Molu Road, the horses and chariots are very cold, and some people buy cakes. "After learning about this famous little cake, the dragon ordered 2111 boxes of cakes to be distributed to the concubines in the harem.

Xiaorenmei's cakes were designated as royal tributes, and the teahouse has been expanded into a large workshop, employing as many as 71 or 81 pastry chefs. After tasting Xiaorenmei's cakes, some people compared it with the famous HongLing cakes in the Tang Dynasty, thinking that "HongLing has a strong taste, which shows that Zhou Zhen is good at it." Wu Xuan, a poet, praised: "The wonderful hands are fine and even, and the shortbread is miscellaneous and refined;" Since the arrival of Tianxiang in Jiangnan, this city has been called Little Ren Mei. "