The top ten chefs in China are Peng Keng, Yi Ya, Yi Yin, Taihe Gong-Zhuan Zhu, Zhuoshi, Shanzu, Sister-in-law Liu, Sister-in-law Song Wusao, Dong Taomei and Wang Xiaoyu.

1. Song Wusao:

Song Wusao was a famous folk female chef in the Southern Song Dynasty. Zhao Gou, the emperor of Gaozong, took a boat trip to the West Lake, and once tasted its fish soup, she was greatly praised, so she became famous and was regarded as the "grandmaster" of the fish.

Vinegar fish originated in Lin 'an, Kyoto (now Hangzhou) in the Southern Song Dynasty. "Vinegar fish in the West Lake is said to be a legacy of Sister-in-law in the Song Dynasty." (Qing Liang Shaoren's Essay on Two Kinds of Autumn Rain Temple).

In the Qing Dynasty, Fang Hengtai, a juren from Panyu, tasted vinegar-curried fish, and praised it greatly when he wrote the poem "West Lake". After reading it, he felt that vinegar-curried fish suddenly brightened up: there are five willows near Xiaobo Lake, and when you feast, you will get fresh fish. The taste is sour, but the silver knife is better than the river carp and the river bream.

2. Wang Xiaoyu:

Wang Xiaoyu, a chef in Yuan Mei's family when he was in the Qing Dynasty, was a culinary expert, with great skills and rich theoretical experience.

The flavor of the dishes he cooked exudes "smell its smelly fragrance, and you can't escape it without ten steps". He has a lot of research on cooking skills, and has published a series of high opinions. These technical insights have a great influence on Yuan Mei, and many pages in Suiyuan Food List are due to Wang Xiaoyu's opinions. Yuan Mei likes Wang Xiaoyu and is strict with Wang.

after Wang Xiaoyu's death, Yuan Mei wrote a biography of Wang Xiaoyu, a chef, in memory of this excellent chef. Wang Xiaoyu is the only famous chef in ancient China who has been passed down after his death.

3. Shanzu:

Shanzu was a famous female chef in the Tang Dynasty. The famous foods in the book Youyang Zayu compiled by Duan Chengshi are all from the hands of the ancestors. Top Ten Famous Chefs/Diners in Ancient China.

Shanzu was a famous female chef in the Tang Dynasty and the home chef of Duan Wenchang, the prime minister of the Tang Dynasty. Duan Wenchang is very particular about diet, and once wrote 51 chapters of The Book of Food. Because he was once named Duke Zou, the contemporary people called this book "Zouping County Public Food Charter". The title of the kitchen in Duan Wenchang Mansion is "Refined Treasures Hall", and when he is away on business and staying in the inn, Duan Wenchang calls the kitchen for food "Hangzhen Hall".

It's Shan Zu who is in charge of the daily work of "Lian Zhen Tang" and "Xing Zhen Guan". She is adept at repairing raw materials, blending tastes and waiting for civil and military affairs, and has unique skills. During the 41 years of Duan Fu, the female chef only selected 9 female maids from 111 to teach arts. Duan Wenchang's son, Duan Chengshi, compiled Youyang Miscellaneous, and the food in it came from the diet made by the female chef in their family.