First, it must be Su Shi!

Su Dongpo was born in the golden age of the Northern Song Dynasty-Renzong Jingyou for three years. His hometown is Sichuan, which has always been a gourmet paradise with rich products. It is said that Su Shi's mother got a hall and a kitchen. Su Dongpo was born in the golden age of the Northern Song Dynasty-Renzong Jingyou for three years. His hometown is Sichuan, a food paradise with rich products. It is said that Su Shi's mother got a hall and a kitchen.

For example, he invented Dongpo Meat.

Everyone knows Dongpo Meat, but this delicious food was born, and it was only thanks to Su Gong's firm adherence to the mass line that it was sublimated. When Su Dongpo was appointed as Xuzhou Zhizhou, the Yellow River was flooded for nine years. In the summer of the tenth year of Xining, Song Shenzong (1178), the Yellow River burst in Zhou, and Xuzhou was besieged in a month. Su Dongpo took the lead, led the imperial military camp, and after more than 71 days and nights of hard fighting, he finally built a flood dike and defended Xuzhou. People in Xuzhou have sent him pork and mutton to show their gratitude. Su Gong was incorruptible and could not refuse wine and meat, so he instructed his family to make braised pork and gave it back to the flood-fighting people. As a result, Xuzhou has added a "city dish"-giving back meat.

Only two years later, Su Dongpo was relegated to Huanggang, Hubei. Although this place is wild, it also makes him enjoy himself, because there is a gourmet element here: pork. Huanggang has a lot of pork, which is cheap and delicious, but the locals are not keen. However, Su Gong found a paradise in this inexpensive food. In his poem, he said, "Huangzhou is good at pork, but cheap at price. The rich refuse to eat, and the poor don't understand cooking. Slow fire, less water, when the fire is full, he is beautiful. Get up and play a bowl every day, so full that you can't care about it. " It can be seen that there is not a lack of beauty in the world, but a lack of eyes to find beauty.

in a few years, su Dongpo returned to politics and became the satrap of Hangzhou. During May and June of this year, there was heavy rain in western Zhejiang and Taihu Lake flooded. Fortunately, Su Gong repaired the two lakes as soon as possible and built dikes to prevent floods, which not only saved the people in Hangzhou from floods, but also added a traffic road-Su Causeway on the West Lake. During the Chinese New Year, the people heard that Su Dongpo's favorite food in Xuzhou and Huangzhou was braised pork, and they took wine and pork to send new year's goods to the Taishou. Su Gong also used the killer weapon of giving back meat, and approved a note for the kitchen workers to "send wine and meat together" to the migrant workers who repaired the West Lake. As a result, the chef's carelessness was regarded as "burning wine and meat together", and the pork was burnt red and crispy with fine wine, and the fragrance floated in the West Lake, which made people drool. After several tempering and development, this braised pork finally came to fruition and got the good name of "Dongpo Meat".

Dongpo cake

Sheep scorpion was also invented by Su Dongpo.

When he was p>59 years old, he was exiled to Huizhou, and Su Gong ushered in the lowest tide of his career. He turned his energy to food. Soon, he found that Huizhou was actually a beautiful place: "Huizhou local food is not evil, and officials and people treat each other very kindly." The climate here is mild and rich in products. He has cultivated a wide variety of vegetable gardens by himself, including rattan vegetables that are as delicious as water shield and litchi that he can never get tired of eating. And his demeanor is fully reflected in his informality and determination to innovate. For example, if there is a saltworks in the local area, Su Dongpo invented the way to eat salt fan. The baked salted chicken is crispy in skin, rotten in meat, fragrant in bone and strong in flavor.

His proudest creation is roasted sheep scorpions. Huizhou is backward in business and the market is scattered. At least the butcher kills a sheep every day. Su Dongpo secretly told the butcher to "save some girders for me." The girder bone is the sheep scorpion we eat today. Su Gong cooked the sheep scorpion carefully, first cooked it, smeared it with a thin layer of wine and salt, and roasted it on the fire until it was slightly burnt. The shredded meat on the scorpion is crispy and tender, and tastes three points. It tastes like crab meat.

Today, sheep scorpion hot pot is popular all over the country. In fact, a thousand years ago, Su Dongpo discovered the delicacy of sheep and scorpions with his genius and creativity. At that time, whether it was voluntary or helpless, making everything extraordinary was the difference between genius and mediocrity.

Su Gong is not only delicious, can eat and cook, but also likes to record the delicious food he discovered, created and got by accident in poetry. Over time, a little makes a mickle. These masterpieces of food writing have not only become the literary wealth left for later generations, but also consolidated the brand reputation of Su Gong.

Great Gourmet —— Yuan Mei

Suiyuan Food List is an important book in Qing Dynasty, which systematically discusses the cooking techniques of Han people and the dishes of North and South.

Suiyuan Food List was published in 1792 (57 years after 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 list, aquarium scale-free list, miscellaneous vegetarian list, small menu, dim sum list, rice porridge list and food wine list. Twenty complete and strict operation requirements are put forward in the notice list, and fourteen precautions are put forward in the warning list. Then, 326 kinds of North-South dishes popular in China from the 14th century to the 18th century were described in great detail, and the famous wines and teas at that time were also introduced. From material selection to tasting. It can be seen that China's cuisine has not changed fundamentally for hundreds of years, and the food he admired is still widely sought after and very practical.

Suiyuan Menu is a guiding historical book for improving cooking techniques and studying traditional dishes and cooking methods. Since its publication, this book has long been recognized as a classic of chefs, and it has been translated in English, French, Japanese and other major languages.

The text of Suiyuan Food List is simple and refreshing, and everyone can follow it. Interestingly, the author also wrote out the recipe of a dish, from whom and where. It is really a must-read book for gourmets.

There is Lu You, for example. You can see Notes on Selected Poems on Lu You's Diet

(Northern Wei Dynasty) Jia Sixie's Qi Min Yao Shu also has a diet part about eating

Li Yu, a great gourmet

Li Yu not only knows food, but also creates it. Rugao is located in the middle of Jiangsu province, and it has the eating habits of the intersection of the north and the south. Rice, noodles, rice and noodles in the south play a major role in Rugao residents' diet. Li Yu played an outstanding role in two staple foods.

rice and noodles in people's staple food are tasteless. Li Yu can be unique and find another way to make it colorful. When there is a good guest, he will slightly pour a little rose and osmanthus dew when the rice is about to be cooked. The eater thought it was the fragrance of Gu Mi, and was surprised that there was such good rice in the world!

Li Yu's creation of "spiced noodles" and "eight treasures noodles" is even more amazing. Among all kinds of pasta, noodles are popular with people. However, the cooking methods of noodles in most areas of China generally only focus on the taste of soup and ignore the taste of noodles themselves, which really wronged the word "eating noodles"!

The cooking methods of "spiced noodles" and "eight treasures noodles" were described wonderfully in Li Yu's "Casual Message". The so-called "five spices", that is, sauce, vinegar, pepper powder, sesame chips and fresh juice of bamboo shoots, mushrooms and shrimps, are all five spices. First, pepper powder and sesame chips are mixed into the flour, and then the sauce, vinegar and fresh juice are combined into one place, which is used as the water for mixing noodles. When mixing, it needs to be extremely uniform, and the dough is extremely thin. The finer the noodles are, the better. Then, the noodles are boiled, and the exquisite things are all in the noodles. When you eat them, you chew them, and their flavor is not the same as the usual noodles. That is the real noodles! Let's talk about "eight treasures noodles". It is made by drying the meat of chicken, fish and shrimp to the extreme, grinding it into fine powder with fresh bamboo shoots, mushrooms, sesame seeds and pepper, and mixing it with fresh juice, so it is called "eight treasures". When making "eight treasures noodles", it should be noted that the meat of chicken and fish should be refined, and those who are slightly greasy can't use it. Because flour and oil are dispersed, it is inevitable that they will not be cut into silk. As for fresh juice, you can't use cook the meat's soup, but use bamboo shoots, mushrooms and shrimp juice, which is also for the sake of avoiding oil.

Liang Qiushi —— "Ya She Tan Chi"

"Ya She Tan Chi" is a concentrated display of Mr. Liang Shiqiu's talent in food culture all his life. "Chan, then focus on the quality of food, the most need to meet is taste. Based on physiological requirements, it can also develop into a taste close to art. "

Wang Zengqi talks about eating

Wang Zengqi (19211997) was born in Gaoyou, Jiangsu. In 1939, he was admitted to The National SouthWest Associated University China Literature Department. In the aspect of novel prose culture, it is the first to open the atmosphere. There are also many literati who are good at food from ancient times to the present, and those who like food and are good at hands-on are also Mr. Mr. Wang Zengqi is not only famous for writing, but also a good cook. Wang Zengqi (19211997) was born in Gaoyou, Jiangsu. In 1939, he was admitted to The National SouthWest Associated University China Literature Department. In the aspect of novel prose culture, it is the first to open the atmosphere. There are also many literati who are good at food from ancient times to the present, and those who like food and are good at hands-on are also Mr. Mr. Wang Zengqi is not only famous for writing, but also a good cook.

Wang Zengqi is a person who draws the distance between appetite and elegant culture closest. He claims to like to visit the vegetable market: "When I come to a new place, some people like to visit department stores and some people like to visit bookstores. I would rather visit the vegetable market. Look at raw chickens, live ducks, fresh and watery melons and vegetables, and red peppers. It's lively and crowded, which makes people feel a kind of fun. "

Wang Lao is an elegant and unique gourmet. He and the famous writer Lu Wenfu were called "North-South Humanistic Gourmet" before. I think this title crown is very suitable for Wang Lao. Compared with other humanistic gourmets, Wang Lao not only wrote beautiful articles about eating, but also ate a lot of delicious food. Naturally, he was well informed and could cook good dishes. This should be said to be commendable. Deng Youmei, a famous writer, has such a memory in the article "Reminiscence of Wang Zengqi": there is a small wine shop on the roadside selling fried sesame tofu with sheep tail oil. On his way home from work, he often turns in to "eat a plate of bean curd". He invites me to go and pays for it. Besides bean curd, everyone needs two glasses of wine. He didn't persuade me to drink, but pointed to Ma Tofu and said to me, "It's too greasy to eat Ma Tofu. You should moisten your throat." Say that finish and sip the wine. From this passage, we can see Wang Lao's complex with folk snacks.

Tang Lusun talks about eating

Tang Lusun, whose real name is Bao Sen, is his word. Born in Beijing on September 11, 1918, he died in Taiwan Province in 1985. Descendants of Manchu inlaid with red flags, grandnephew of Zhenfei. Graduated from Beijing Chongde Middle School, Finance and Business School, and worked in finance and taxation institutions.

When I was young, I went out alone to find a job, traveled all over the country, and I was well-informed. I knew a lot about folk customs and anecdotes, especially about the traditional local culture, customs and court secrets of Beiping, and I was known as a folklorist. In addition, being born into a noble family, I have the opportunity to go in and out of the palace, experience the royal life, be accustomed to tasting the treasures of the chefs, and taste the unique delicacies of various provinces, and have unique tastes and opinions on food, so I am known as a gourmet.

Zhou Zuoren's Zhitang Talking about Eating

Zhitang said in Zhitang Talking about Eating: "We must have some useless games and pleasures besides what we need for daily use, so that life can be interesting. We watch the sunset, the autumn river, the flowers, the rain, the fragrance, the wine that can't quench our thirst and the snacks that can't satisfy us are all necessary in life-although they are useless decorations, the more refined the better. " (see "Tea Food in Beijing")

It is also said: "Drinking tea should be under the paper window of the tiled house, with clear spring green tea and simple and elegant ceramic tea sets, and two or three people can drink it for half a day, which can reach a dusty dream of ten years. After drinking tea, it's all right to continue to cultivate everyone's winning career, no matter whether it's for profit, but an occasional moment of good travel is also indispensable. " (See Tea)

Han Yi-The Legacy of Yi Ya

Han Yi, a dietotherapist in the Ming Dynasty, praised the famous chef Yi Ya and wrote this "Legacy of Yi Ya", which means the original intention left by Yi Ya. This book is divided into twelve categories. * * * records how to make more than 151 kinds of spices, drinks, cakes, pastries, dishes, preserves and medicines. The book is divided into twelve categories, such as preserved fruits, vegetables, cake bait and soup cakes, and the content is very rich. It is an imitation of ancient classics, and the dishes in this book have five characteristics: moderate shade, wide adaptability and high acceptance; Clear production; With historical fastidiousness; More important historical value.