"Suiyuan Food List" by Yuan Mei, a famous poet in the Qing Dynasty, is a cooking work written by Yuan Mei in the Qing Dynasty. It is the product of his forty years of gastronomic practice. In the form of classical Chinese essays, it delicately describes the dietary conditions of the Han nationality in Jiangsu and Zhejiang during the Qianlong period.

and cooking techniques. It describes in detail 326 kinds of dishes from the north and the south that were popular in China from the 14th to the 18th century. It also introduces the fine wines and teas of the time. It is a very important masterpiece of Han diet in the Qing Dynasty.

"Suiyuan Food List" was published in 1792 (the 57th year of Qianlong's reign); the whole book is divided into instructions list, warning list, seafood list, Jiangxian list, special animal list, miscellaneous animal list, Yu tribe list, Shui tribe with scales, Shui tribe

There are fourteen aspects including the scale-free menu, miscellaneous menu, small menu, dim sum menu, rice porridge menu and food and wine menu; it is a guide to improve cooking skills and study traditional dishes Danhaicaojiao丨游chaxichanglou and cooking methods.

History of Sexuality.

"Suiyuan Food List" was written by Yuan Mei, a famous writer in the Qing Dynasty.

Yuan Mei is a culinary expert with rich experience.

His book Suiyuan Food List is an important work in the Qing Dynasty that systematically discusses Han cooking techniques and dishes from the north and south.

"Suiyuan Food List" was published in 1792 (the 57th year of Qianlong's reign).

The whole book is divided into instructions list, warning list, seafood list, fresh food list, special animal list, miscellaneous animal list, feather family list, aquatic scaled list, aquatic scaleless list, miscellaneous vegetable list, small menu, snack list, rice porridge

There are fourteen aspects of menu and menu and wine list.

Twenty comprehensive and strict operational requirements are put forward in the instruction sheet, and fourteen precautions are put forward in the precepts sheet.

Then, a large amount of space is used to describe in detail the 326 kinds of northern and southern dishes popular in my country from the 14th century to the 18th century, and also introduces the fine wines and teas of the time.

Everything from selecting ingredients to tasting is covered.

It can be seen from this that Chinese cuisine has not undergone many fundamental changes for hundreds of years. The food he praised is still widely popular and very practical today.

"Suiyuan Food List" 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 for cooks, with translations in English, French, Japanese and other major languages.

The text of "Suiyuan Food List" is simple and refreshing, and everyone can follow it. What is interesting is that the author also wrote down the recipe of a certain dish and who it came from.

It is really a must-read book for foodies.

In fact, Yuan Mei can only be said to be a gourmet, not a cook. He himself does not know how to cook.