one: Yuan Mei

When it comes to foodies or gourmets, apart from Su Shi, Yuan Mei is the first to bear the brunt.

As for Yuan Mei's menu of food with the garden, there is an answer for a long time. For details, please see:

What are the famous foodies in history? -Li Chao's answer

To put it simply, this gentleman used his 4 years' experience in eating food to write a "Food List with the Garden"!

What is eating goods? How to be a good foodie? How to be a tall foodie? What is the significance of being a foodie? And so on a series of questions.

I happen to have one at hand, so let me feel the picture:

Second, Lan Ling smiles and gives birth

Speaking of Jin Ping Mei, I have already answered many answers on Zhihu: Which book's love story touched you the most? -Wang Goudan's answer

This time, it's delicious in Jin Ping Mei.

If I remember correctly, on the 26th time, Pan Jinlian, Meng Yulou and Li Pinger played chess.

Li Pinger lost five silver dollars, bought an altar of wine, a pig's head and four hooves, and gave them to Song Huilian, a servant.

This pig's head is probably the best pig's head in the book I've ever read.

Scoop a pot of water, shave the pig's first hoof, put only a long piece of firewood in the stove, mix it with a big bowl of oil sauce and fennel, and fasten it up and down. After an hour, the skin burned by a pig's head is peeled and fleshed, and it tastes delicious. Fill the ice tray with ginger and garlic dishes and take them to Li Pinger's room in front with a square box.

wash the pig's head and shave it dry. A big bowl of oil sauce is covered with aniseed, and the upper and lower spies are fixed. Just put a long piece of wood in the stove and cook it slowly for an hour, and the pig's head will be peeled and fleshed.

previously, the material was smeared and simmered for two hours on low heat, and only one long stick was needed.

I thought a long stick of firewood meant nothing here. I didn't want Huilian to say later, "To tell you the truth, you can't get rid of a stick of firewood! If it is a piece of firewood, it will burn to the bone. "

With the firepower of firewood, "the upper and lower tin guzi are fastened", which is similar to the current pressure cooker.

However, it is too hasty to say that Lan Ling Xiaoxiaosheng is a gourmet. But if you have time,

you might as well go and see the "shad" in the thirty-fourth chapter of Jin Ping Mei

the "crab fresh" in the sixty-first chapter

"Forty big crabs, all peeled and peeled, stuffed with meat, and externally used with pepper and spices.

The sixty-first time should be autumn, which is the most plump time for crabs. However, I think this is a bit reckless (my mouth is watering). I haven't eaten crabs this year.

In addition, there are pigeon chicks and lotus cakes crispy in milk jars, and so on. Friends who have leisure can read a book called

The Diet Spectrum of Jin Ping Mei, edited by Shao Wankuan and Zhang Guochao, and have the honor to chat with a buddy who studies history. This buddy said that the diet in Jin Ping Mei is an important testimony to the study of food culture in Song Dynasty or Ming Dynasty today.

Third, Ni Zan

Speaking of pig head, Ni Zan, a painter and poet in the late Yuan and early Ming Dynasties, also had a book called Yunlintang Diet System Collection, which reflected the style of Wuxi diet in the Yuan Dynasty.

There are two dishes with pig's head meat in them:

Boiling pig's head meat: cut the meat into large pieces, use a little salt in half water and half wine, mix long pieces of scallion with pepper, and put it in a bamboo bowl or a silver pot for a night. In the supply, screw in the rotten ginger slices and new orange shreds. If you want to make mash, add glutinous rice and crush raw yam together [one pig head can make mash into four parts].

Sichuan pig's head: if you don't split it with a pig's head, smoke it with grass firewood, scrape it clean, and cook it with white soup. Cook the soup for five times, without salt, take it out and cut it cold. Add long pieces of shredded onion, leek, bamboo shoots or shredded water bamboo, mix well with pepper, almond and sesame salt, and sprinkle with a little wine. Steamed bread rolls in the gong.

the first method is to marinate with white wine, salt, scallion and pepper, and keep it stuffy all night. Then add ginger slices, oranges and shredded oranges.

the second way is. . .

I don't think it's necessary to translate. Have a look.

Fourth, Li Yu

Li Yu, a good friend of Zhang Dai's, has a book "Casual Sending Spouses", and part of it is called "Drinking Writing"

There is a blog post that I recommend you to read.

Li Yu's diet aesthetics, the author Yang Lan

gives an answer link:

What are the famous foodies in history? -Zhihu user's answer

Li Yu's casual message tells us what a real foodie is: choosing food, knowing taste and taste

Five, Cao Cao.

I don't think many people know that Cao Cao is also a gourmet, and there is a book called Four Seasons Food System, which is said to be written by Cao Cao.

It records a lot of wealth and color. I once thought that this book is the embryonic form of Shandong cuisine and Henan cuisine.

(If you really can't find it, the key words can be changed to Wei Wu's Four Seasons Food System or Ancient Three Generations, Qin and Han Dynasties, Three Kingdoms and Six Dynasties, or you can find it in Tianping Yulan)

Taiping Yulan Volume 926.

Taiping Yu Lan (Volume 937): "Wei Wu Four Seasons Food System" says: steamed catfish. "

Taiping Yu Lan (Volume 938): "Wei Wu's Four Seasons Food System" says: There are huge fish in the East China Sea, which are five meters long and are called whales and catfish. The second time is like a house, when it dies on the shore, the paste flows for nine hectares. It must be ten feet long, three feet wide and six inches thick. The pupil is as big as a three-liter bowl, and the bones can be a spear. "

Taiping Yu Lan (Volume 94): "Wei Wu's Four Seasons Food System" says: Hair fish, hair like a woman, white fat, no scales, out of Dianchi Lake. "Wei Wu Four Seasons Food System" says: Puyu, whose scales are like porridge, comes out of Pixian County. "Wei Wu Four Seasons Food System" says: Sparse-toothed fish tastes like pig fish and goes out of the East China Sea.

Taiping Yu Lan (Volume 929): Wei Wu's Four Seasons Food System says that manatees' skin and raw hair can be used as ornaments, leaving Yangzhou. "Wei Wu Four Seasons Food System" says: Looking at the side of the fish like a knife, you can mow the grass, and it will be bright and lustrous when you come out of Yu Zhang. "Wei Wu's Four Seasons Food System" says: Xiao dismantled the fish and dried the fish in the sea. "

Family Instructions of Yan Family, Volume 6: "Wei Wu's four-season food system:" The snakehead is as big as five buckets and is ten feet long. "

Wei Wu's Four Seasons Food System says: Fish and fish are black, as big as a hundred catties pig, yellow and fat, and inedible. Several pieces go with each other, floating and sinking. One apply. Common first. Out of Huai River and Five Lakes. "Wei Wu's Four Seasons Food System" says: Fanyu is like a turtle, as big as a dustpan, with a beard on the top of the nail, headless, a mouth under the abdomen, a tail several feet long, and a knot, which is poisonous and stinging.

Wei Wu Four Seasons Food System