Five famous female chefs in ancient times! Who are they and what kind of unique skills do they have? Follow me to enjoy them.

"Put wine in the high hall, and make friends with me. I'll cook a sumptuous meal in the middle kitchen, cook sheep and slaughter fattened cattle." This is the "Honghou Yin" left by Cao Zhi, a poet of the Three Kingdoms.

The last two lines of the poem describe the busy scene in the kitchen vividly.

The protagonist of the kitchen is the chef, and the chef must have unique skills.

There are many famous chefs in history, and the delicacies they left behind are refreshing and impressive.

Moreover, in ancient times, there were many well-known female chefs, demonstrating rare equality between men and women.

Shanzu: The home cook of Prime Minister Duan Wenchang of the Tang Dynasty was named Shanzu, and she was a young lady with a lot of experience in gourmet food.

She strives for perfection in the selection of ingredients, flavor combinations and cooking skills, and her skills are superb.

Duan Wenchang's son Duan Chengshi recorded many delicacies in "Youyang Zazu", most of which were made by Shan Zu.

Shanzu is very strict in the selection of ingredients.

The bamboo shoots she chooses must "select the tips of the bamboo shoots and simmer them in three soups", which means that they can meet her requirements only after she has simmered the bamboo shoot tips in three soups: vegetarian soup, meat soup and clear soup.

Shanzu believes that "the core of green vegetables should not be left overnight", so only the heart of green vegetables is used for cooking, and no overnight vegetables are needed.

Shanzu said: "Choose mushrooms evenly and avoid any harmful contaminants."

The mushrooms she wanted.

The color, size and quality should be consistent.

Shanzu has unique insights into the growth time, quality, parts, and uses of livestock.

"Jade Frozen Chicken" is Shanzu's specialty dish.

After she cooked the chicken, she wrapped it in oilcloth, placed it in the bottom of a well to cool, and removed the bones to remove the meat.

Use the previous chicken soup, add large bones and mutton trotters, simmer for four hours, then filter with gauze, add spinach juice, put the chicken into the soup, let the chicken soup cool and solidify, change the knife and put it on a plate.

This dish is similar to the white-chopped chicken, but the color is more attractive and the taste is more delicious.

Fan Zheng of the Five Dynasties was also a female chef, and she was a refreshing figure in the culinary world.

She is a nun and is good at making cold cuts.

Based on the "Picture of Wangchuan" drawn by the Tang Dynasty poet Wang Wei, Fanzheng made 20 dishes of "Wangchuan" using ingredients such as steamed pork belly, preserved meat, meat sauce, fruits, vegetables and skilled knife skills, as well as meat and vegetable ingredients.

"Picture sample", Fanzheng "comes out of his imagination to plate rice dishes, clustering them into landscapes, each plate occupies one scene of "Wangchuan Picture"", and is known as "the dishes are covered with landscapes, and the dishes are filled with poetry".

The "Wangchuan Picture Sample" is cleverly conceived and has a variety of ingredients, which reflects Fanzheng's profound literary foundation and superb skills.

Tao Gu, a scholar of the Northern Song Dynasty, highly praised Fan Zheng in "Qing Yi Lu: Food and Shame Gate", "Bhikshuni Fan Zheng is cooked exquisitely, using fried, pickled, pickled, pickled, melon, vegetables, yellow and red miscellaneous ingredients.

Colors, fight to form a scene, if there are twenty people seated, the people will pretend to be one scene, forming a sample of the Wangchuan painting. "Song's Fifth Sister's Hangbang cuisine is indispensable for the two dishes of "Song's Sister's Fish Soup" and "West Lake Vinegar Fish".

They come from a chef named Song Wusao.

She was originally from Kaifeng. After the Jingkang Disaster, Song Wusao moved south to Lin'an and opened a tavern outside Qiantang Gate.

One day, Emperor Gaozong of the Song Dynasty was boating on the West Lake and heard the cries of people with a Kaifeng accent.

Emperor Gaozong was so homesick that he called Song Wusao, a hawker, on board the boat.

Sister-in-law Song Wu made a bowl of fish soup for Emperor Gaozong.

After tasting it, Emperor Gaozong was very impressed and rewarded him with a hundred taels of silver.

From then on, "Song's Sister-in-law's Fish Soup" became famous in Hangzhou, and Song's Fifth Sister-in-law was also regarded as the "master" of the fish soup.

"West Lake Vinegar Fish" is made from slightly pickled grass carp, processed with ginger, garlic, sour vinegar, white sugar, white salt, shredded radish and other condiments, and then seasoned with vinegar sauce.

In the sixth year of Chunxi (1179 AD), Song Xiaozong met Song Wu's sister-in-law by chance while traveling to the West.

The two chatted happily. Song Xiaozong saw that Song Wusao was old and loyal, so he went to her shop to have a rest.

Sister-in-law Song Wu personally cooked the "West Lake Fish in Vinegar".

After Emperor Xiaozong of the Song Dynasty tasted it, he praised it: "What a delicious dish!" He immediately rewarded him with hundreds of pieces of colorful silk.

With the emperor's praise, "West Lake Vinegar Fish" became famous and lasted for a long time.

Dong Xiaowan Dong Xiaowan, one of the "Eight Beauties of Qinhuai" in the late Ming Dynasty, was not only talented and beautiful, but also had extraordinary cooking skills.

The fatty pork that people often eat today was originally invented by Dong Xiaowan, so it is also called "Dong Rou".

The pickles she pickled were as yellow as wax and as green as green.

All kinds of wild vegetables are cooked by Dong Xiaowan, and they are fragrant, crisp, tender and refreshing.

Dong Xiaowan's "fire meat tastes like pine and cypress, wind fish tastes like muntjac deer, drunken clams like peach blossoms, pine shrimp like dragon whiskers, oily pomfret like sturgeon, roasted rabbit and crispy chicken like cake bait", such delicacies are indescribable.

One thing is enough.

She married Mao Pijiang as a concubine. In order to cater to her husband's greasy taste and preference for sweetness, she put pickled plum blossoms in the sugar syrup. The fragrance of plum blossoms and sugar blended together, giving her both taste and smell satisfaction.

The famous snacks in Yangzhou, Jiangsu, such as fragrant Dongtang and rolled Dongtang, are also related to Dong Xiaowan.

The Qing Dynasty document "Chongchuan Guiwenlu" records: "Dongtang was made by Dong Xiaowan, a concubine of the Mao family." After she returned to Nanjing, she thought about her husband eagerly, and added sesame seeds, maltose, pine nuts, peach kernels, roses and osmanthus to it.

Wait for the flour, mix with sesame oil, and cut the halva into five parts long, three parts wide and one part thick.

This kind of sweet that melts in your mouth, is crispy and fragrant, is deeply loved by Mao Bijiang, and is often given as a gift to relatives and friends.

Over time, merchants began to imitate it and call it "Dong Tang".

Xiao Meiren Chinese dim sum is also an essential part of Chinese food.