I don’t know the details. I hope the following information will be helpful to you.

1. The name of the chef

There is a saying that the person in charge of the palace kitchen The position is called Yongren. Yong, in ancient Chinese, means breakfast or dinner.

From the Zhou Dynasty to the Spring and Autumn Period, chefs had various nicknames: blister man, baker, beast man, fisherman, wine man, pulp man, wax man, turtle man, salt man, chicken man... different And enough. The person who cooks the beast is the beast person, the person who cooks the turtle is the turtle person, and the person who cooks the chicken is the chicken person. Throughout the ancient food array, there were eight "soldiers": royal cook, government cook, restaurant cook, family cook, temple cook, ship cook, military cook, and prostitute cook. Each route of "soldiers and horses" has several branches. For example: in ancient military camps, military chefs were also called Cuijiazi, Cuozi, Huofu, and Huotoujun; in religious temples, temple chefs were also called monk cooks, Taoist chefs, rice cooks, and vegetable cooks; The aliases are the most elegant ones, such as the government, the head of the clan, the case, the master, and the doctor of sobering. Since ancient times, people have given different praises and criticisms to chefs: those who praise them call them Heavenly Chef, Dingzujia, General of Dish, and Master of Seasoning; those who criticize call them cook slave, kitchen servant, stove under the stove, and oil head.

2. Several famous chefs in the Spring and Autumn Period:

(1) Yi Yin: Prime Minister of the Shang Dynasty, a famous chef of the Shangtang generation, known as the "Saint of Cooking". "Yiyin Decoction" has been praised for thousands of years and has not declined. He was a minister in the early Shang Dynasty. His name was Yi and Yin was his official name. It is said that he was named Zhi. Legend has it that in order to meet Tang of Shang Dynasty, he made himself a dowry minister with a daughter of the Xin family. When talking about Tang, he was called "little minister". Later, he was appointed Aheng. He was entrusted with state affairs and helped Tang destroy Xia. After Tang died, he assisted two kings, Bu Bing (ie Waibing) and Zhongren. After Zhongren died, Taijia came to the throne. Because Taijia ignored the state affairs, he was dismissed. Yiyin exiled him. Three years later, Taijia repented and returned to the throne. He died at the time of Woding. It is said that Yiyin exiled Taijia and usurped the throne and established himself. Seven years later, Taijia sneaked back and killed him. In the Chinese Shi Jing Worshiping ancestors in the kitchen ranks fifth.

(2) Yi Ya: Also known as Di Ya, he was a famous shaman and famous chef in the Spring and Autumn Period. He was good at frying, boiling, burning, and broiling. He was also an expert in seasoning. He was favored by Duke Huan of Qi. Yi Ya and Guan Zhong were working in Qi State at the same time. Guan Zhong made great contributions to the state of Qi. After Guan Zhong's death, Yi Ya, Shu Diao and others supported Prince Wugui and forced the prince Zhao to flee to the Song Dynasty. As a result, a civil war broke out in the state of Qi. It can be seen that although Yi Ya is a chef, he is also very involved in political life.

As a chef, Yi Ya is most famous for the story of killing his son and cooking for him. Duke Huan of Qi admired Yi Ya's cooking, but as time went by, he would inevitably feel left out. Just when Duke Huan of Qi was tired of eating delicious food and asked for human flesh, Yi Ya killed his son, cooked it and offered it as a sacrifice. Yi Ya has been passed down as a famous chef for a long time, which is of course closely related to this story.

(3) Taihe Gong: He was a famous chef in the Wu Kingdom in the late Spring and Autumn Period. He was proficient in dishes using aquatic products as raw materials, and was especially famous for his grilled fish.

3. Other information:

Spring and Autumn Dietary Structure

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Spring and Autumn Cooking Techniques

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Eating methods and eating utensils during the Spring and Autumn Period, Warring States Period, Qin and Han Dynasties

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