on the wine hall, make friends and swim with me. Chinese chefs prepare rich meals, cook sheep and slaughter fat cattle. ? This is the "Elegance" left by Cao Zhi, a poet of the Three Kingdoms. The last two sentences of the poem vividly 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 food is refreshing and impressive. Moreover, in ancient times, there were many famous female chefs, which reflected the rare equality between men and women.

Shanzu

The chef of Duan Wenchang, the prime minister of the Tang Dynasty, was named Shanzu, and she was a little sister who had a good taste in food. She excels in the selection of ingredients, the blending of flavors and the cooking of knives, and her skills are superb. Duan Wenchang's son, Duan Chengshi, recorded a lot of delicious food in Youyang Miscellaneous, mostly from the hands of the ancestors.

the caterers are very strict about the choice of ingredients. She chose bamboo shoots. Want them? You must choose the tip of the bamboo shoot and simmer it in three soups. That is to say, she can only meet her requirements after stewing the bamboo shoots with vegetarian soup, meat soup and clear soup. What does Shanzu think? Green vegetables choose their cores, not overnight? Cooking only uses Chinese cabbage, and you don't have to cook overnight. Shanzu? Choose the mushrooms evenly, and there should be no evil? . The mushroom she wants. Be consistent in color, size and quality. Shanzu has unique views on the growth time, quality, location and use of livestock. Frozen chicken with emerald? It's the specialty of Shanzu. She cooked the chicken, wrapped it in tarpaulin, put it in the bottom of the well to cool, and removed the bones to get the meat. Add bone and sheep's hoof to the previous chicken soup and 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 and put it on the plate. This dish is similar to the practice of boiled chicken, but the color is more attractive and the taste is more delicious.

Van Gogh

Van Gogh of the Five Dynasties was also a female chef, belonging to a clean stream in the culinary world. She is a nun and is good at making cold dishes. Van Gogh is drawing according to the Tang Dynasty poet Wang Wei? Wangchuan Villa? Twenty dishes were made with preserved meat, preserved meat, meat sauce, melons and fruits, vegetables and other ingredients, with skilled knife workers and vegetarian dishes. Wangchuan Villa sample? , Vatican is? Surprisingly, they are clustered into landscapes, each of which occupies a scene of Wangchuan Villa? , known as? There are mountains and rivers on the dish, and poetry overflows on the plate? . Wangchuan Villa sample? Clever conception and diverse ingredients show that Van Gogh has profound literary foundation and exquisite skills. Tao Gu, a scholar in the Northern Song Dynasty, wrote in Qing Yi Lu? In Shame Gate, Brahman is highly respected. Bhikuni is upright and exquisite. He uses fried, preserved, pickled, sauce, melons, vegetables, yellow and red variegated colors to make a scene. If he sits with 2 people, he will put on a scene and synthesize a Wangchuan Villa sample. ?

song Wusao

hangzhou dishes is indispensable? Song Saoyu soup? And? West Lake vinegar fish? These two dishes are from a chef named Song Wusao. She was originally from Kaifeng. After the disaster of Jingkang, Song Wusao moved south to Lin 'an and opened a pub outside Qiantang Gate. One day, Song Gaozong was on a boat trip to the West Lake, and he heard the cries with Kaifeng accent. The emperor was homesick and called the hawking Song Wusao aboard. Song Wusao made a bowl of fish soup for Gao Zong. After the emperor tasted it, he was greatly appreciated and rewarded with a hundred taels of silver. Since then,? Song Saoyu soup? Famous for Hangzhou, Song Wusao was also regarded as one of the fish? Grandmaster? . West Lake vinegar fish? It is made of slightly salted grass carp, processed with ginger, garlic, sour vinegar, sugar, white salt, shredded radish and other seasonings, and then seasoned with vinegar. In the sixth year of Chunxi (AD 1179), Song Xiaozong met Song Wusao while traveling westward. They talked happily, and Song Xiaozong saw that Wusao Song was old and loyal, so he took a nap in her shop. Song Wusao cooked in person. Did you cook? West Lake vinegar fish? . After Song Xiaozong tasted it, he praised: What a delicacy! ? A hundred colored silks were immediately awarded. With the praise of the emperor, West Lake vinegar fish? Famous, lasting forever.

Dong Xiaowan

Late Ming Dynasty? Qinhuai Bayan? Dong Xiaowan, one of them, is not only brilliant in talent and color, but also extraordinary in cooking. Nowadays, people often eat carrion, which was originally created by Dong Xiaowan, so it is also called? Dong rou? . The pickles she pickled are yellow as wax and green as emerald. After cooking in Dong Xiaowan, all kinds of wild vegetables are fragrant, crisp and refreshing.

made in Dong Xiaowan? Fire meat has the taste of pine and cypress, wind fish has the taste of muntjac, drunken clam is like peach blossom, pine shrimp is like dragon beard, oily pomfret is like sturgeon, and baked rabbit crisp chicken is like cake bait? Such delicacies are endless. She married Maobijiang as a concubine. In order to cater to her husband's greasy and sweet taste, pickled plum blossoms were added to the caramel, and the taste and smell were both satisfied.

Dong Xiaowan is also involved in filling fragrant Dong Tang and rolling crisp Dong Tang in Yangzhou, Jiangsu. It is recorded in the Qing Dynasty document Chongchuan Zhiwenlu:? Dong Tang was made by Dong Xiaowan, the concubine of Mao people. ? After she returned to Nanjing, Sifu was eager to use sesame seeds, caramel, pine nuts, peach kernels, roses and sweet-scented osmanthus to add fine flour, mix with sesame oil and cut into crisp candy with a length of five points, a width of three points and a thickness of one point. This kind of sweet food melts in the mouth, crisp and crisp, and is deeply loved by Maobijiang, and is often given to relatives and friends. Over time, merchants have copied it, calling it? Dong Tang? .

Xiao Meiren

Chinese dim sum is also an essential part of Chinese food. During the reign of Emperor Qianlong, in the south of Yizheng, Jiangsu Province, Xiao Meiren grew up in Zuying Tea Shop and was familiar with the recipes of various cakes. Later, 25-year-old Xiao Meiren started a snack shop for a living. She used half rice flour and half glutinous rice flour, mixed with fruit paste, walnut kernel, melon seed kernel, pine nut kernel and sesame oil, cut into pieces with sugar, and decorated with red, green and shredded plum to make various snacks. Delicious taste, diners? Are you greedy for gluttonous teeth? .

Xiao Meiren's cakes were designated as royal tributes, and the tea shop continued to expand into a large workshop, employing as many as 7 or 8 pastry chefs. After tasting Xiao Meiren's cake, some people compare it with the famous HongLing cake in the Tang Dynasty. What do you think? HongLing holds a Rao flavor, which shows that Zhenzhou is good at it. ? The poet Wu Xuan praised:? Skillful hands and fine powder are evenly mixed, and they are good at kneading and mixing; Since Xiang arrived in Jiangnan, Xiao Meiren has been famous in the city. ?