This is one of the special books on diet in ancient China, which was written in the Southern and Northern Dynasties. Yu Zong, a native of Yuyao, was a good believer in the Southern Song Dynasty. His official position was Huangmenlang, and he was promoted to the son of a prince in the Southern Dynasties, and later served as the minister of ancestral temple. From 483 to 493 AD, Emperor Wu reigned. Once the emperor asked him about the secret of cooking, and talked about it speculatively. The emperor didn't feel drunk and was very uncomfortable. Yu Zong offered a "sober-up shark", which was a great help to the emperor. Yu Zong's Record of Food Treasures records the most precious cooking objects in the famous families of the Six Dynasties. For example, "Imperial Chef Yang-ti used a nine-toothed plate to eat", "Xie Chuan had a soup method", "Han Yue can make a cherry, and its color remains unchanged", "Jinling cold utensils are chewed to disturb Shili people" and so on. All these reflect the high achievements of Chinese ancient food culture.

Qing yi Lu

Qing Yi Lu, written by Tao Gu in the Northern Song Dynasty, is a collection of essays written by him from Sui and Tang Dynasties to the Five Dynasties. The book includes astronomy, geography, vegetation and other 37 categories, and there are 648 related contents. Among them, there are eight categories related to diet, including fruits, vegetables, poultry, animals, fish, wine, tea and glutinous rice, with 238 articles, accounting for more than one third of the book. Characters have a humorous style of entertainment, which reflects the rich history of food culture in many ways. The book records the Sui Dynasty's "Xie Satire Food Classic" and the Tang Dynasty's "Burning Tail Food List", which are the only relatively complete food lists we can see today for the court and government banquets in the Sui and Tang Dynasties. Other cooking materials, such as fruits, vegetables, poultry, animals and fish, some write about their nutritional value, and some talk about cooking techniques, which are valuable materials for studying the development of cooking technology.

Food classics

Xie satirized the Book of Food Classic, which was written in the Sui Dynasty and is one of the famous works in the history of food culture. This book records about 50 kinds of food in the Southern and Northern Dynasties and Sui Dynasty. Among them, there are preserved vegetables, soup, cakes, cakes, rolls, roasted noodles and cold utensils, including dishes mainly made of animal raw materials, such as "flying twins", "plucked chicken" and "cut clouds and fish soup". From the point of view of all the current champions, such as "Northern Qi Wucheng Wang Sheng Yang Bian", "Yue Guo Gong Broken Golden Rice", "Yu Gong Broken Wake Up", "Yong Jia Wang Brand Sheep", "Cheng Mei Gong Cang" and "Yuehua Rice with the new treatment of the spring marquis" are all drinks for the nobles. However, some of them pay attention to various items, such as "A thousand pieces of gold crush sweet cake", "Dry baked cakes with pulp all over the sky" and "a handful of high-skilled cakes packed in jars", which reflects that the drinking has reached a very exquisite and noble level at that time.

Ben Xin Zhai cookbook

The author's signature is Chen Da Sou in Song Dynasty. Because the room is called Ben Xin Zhai, it is also called Ben Xin Weng. Author's self-report: I often sit around in my study, pondering the Book of Changes, surrounded by a paper account with plum blossoms on my bed, and use Shi Ding brew tea, so I advocate light diet. A visitor from other places showed a hungry look on his face. The author asked the book boy to serve a vegetarian meal. After the guests tasted it, they said that there was no earthy smell. The book was formed when the host and guest discussed recipes. All the 20 categories of vegetable foods are marked by vegetable class names, such as: vegetable soup, leek, yam, bamboo shoots, lotus root, mung bean vermicelli, water-induced butterfly noodles, water balls, white rice and so on. Each category is followed by a compliment, which is concise and sixteen words. There is also a "small quotation" to explain its preparation method or reveal its characteristics. For example, the "water ball" is made by "adding pink sugar and bathing in fragrant soup." Zanwen is "Tuan Tuan fen, a little sugar cane cream, submerged in the bath, sweet and fragrant." This narrative method shows that the author is rich in literary accomplishment, and it is easy to popularize because the praise used is simple, similar to the rhyme and easy to recite.

The confession of the mountain family

Shan Jia Qing Gong is an important cooking work in the Southern Song Dynasty. The content is centered on vegetarianism, including 104 foods circulated at that time, which are rich and colorful. In the Tang Dynasty, Du Fu had a poem: "The mountain family steamed chestnuts to keep them warm, and the wild rice shot new moose." In the Southern Song Dynasty, Lin Hong wrote "Mountain Family's Clear Confessions", that is, mountain family and wild rice in Du Fu's poems, which means a light drink for mountain families to entertain guests. There are two volumes in the book, the first volume lists 47 kinds of drinks, and the second volume lists 57 drinks. The description is mainly vegetarian, but there are also a few meat dishes, such as rice, soup, soup, cake, porridge, cake, preserved meat, chicken, fish and crab. Most of the selected materials are domestic vegetables, wild vegetables, flowers and fruits, grain and rice, and some of them are taken from birds, animals, fish and shrimp. Although the materials used are ordinary, the wonderful cooking methods also give people rich inspiration and reference. Many dishes are unique and unique, which can give people a glimpse of the level of cooking technology and art at that time.

Many of the books are dietetic drinks prepared with Chinese herbal medicines. For example, the article "noodles with radish" is called as follows: "Dr. Wang promised that he would often pound the juice of radish to search for noodles to make cakes, saying that he could remove the poison from the noodles." The decoction of Radix Ophiopogonis is a pure medicine, and its title says: "In the spring and autumn, the roots are taken to remove the heart, the juice and honey are pounded, and the soup is cooked with silverware. If it is simmered, it is stored in a magnetic device, and the wine is warmed and served, which is beneficial and beneficial." This shows that it is a health drink made of pure drugs and honey and taken after drinking. In a word, this book provides a good historical material for understanding the food style in the south of the Yangtze River and the cooking history of the Southern Song Dynasty.

Lv's Spring and Autumn Annals-The Original Taste.

Lu's Spring and Autumn Annals is a miscellaneous work written by Lv Buwei, the prime minister of the Qin Dynasty, at the end of the Warring States Period. Ben Wei Pian is the first volume 14 of Lv Shi Chun Qiu, which records the story of Yi Yin's "supreme taste" in soup. Its original meaning is that appointing talented people and practicing the way of benevolence and righteousness can make the world a son of heaven and enjoy all the delicious food in the world, but it has preserved the oldest cooking theory in China and the world, put forward a wide-ranging food list, talked about the essentials of seasoning, said the efficacy of fire, discussed the delicious food in the world, analyzed the advantages and disadvantages of fleshy raw materials, commented on the quality and so on, which has high value and is the first monograph of China's cooking theory. Described the world's delicious food during Shang Tang's period. It is a very important material for studying the history of ancient Chinese cooking.

Huangdi Neijing

Huangdi Neijing was written from the Warring States Period to the Qin and Han Dynasties. It is the earliest medical monograph in China, and it has a specific scientific discussion on dietary configuration and dietary principles. It advocates the same way of medicine and food, and combines dietotherapy. For example, in Huangdi Neijing-Su Wen, the catering principle of "five grains for nourishment, five fruits for help, five livestock for benefit, five dishes for filling, and the combination of smells to supplement the essence", as well as the strict monthly catering system, paying attention to the harmony of five flavors, still have guiding significance.

Qi min Yao Shu

Qi Min Yao Shu was an important agricultural book in the Northern and Southern Dynasties (420 ~ 58 1 year). It was written by Jia Sixie of the Eastern Wei Dynasty (534 ~ 550), with 10 volumes and 92 articles, as well as a preface and an essay. Among them, 27 articles are mainly about cooking. The varieties, properties, producing areas and breeding methods of cooking raw materials for animals and plants are introduced comprehensively. The production technology of many condiments is described in detail. Contains many recipes; Many cooking methods are analyzed. The production technology of China pasta was recorded for the first time. It is the earliest and most perfect ancient agricultural book and ancient food book preserved in China, and it is also the earliest monograph on food science in the world.

Random record of being able to change Zhai

Notebooks. Written by Wu Zeng in Southern Song Dynasty. Wu Zeng, the word concerned minister, said the word tiger minister (suspected mistake). Chongren (now Jiangxi) is a native. The year of birth and death is unknown. Be knowledgeable and remember, and be famous at that time. In the 11th year of Shaoxing (11), he contributed a book to Qin Gui, who was rewarded by Right Digong Lang. Later, he was replaced by Right Chengfeng Lang, Zongzheng Temple Master Book, Tai Changcheng, and Jade Dies as reviewers, moved to the Ministry of Industry as a doctor, and went out to know Yanzhou. Later, he resigned.

Next to the Yuan and Ming Dynasties, the publication is unique. What is seen today is copied by the Ming people from the secret cabinet, with volume *** 18, divided into 13 doors: the beginning, distinguishing mistakes, facts, inheritance, geography, discussion, writing poems, notes, writing essays, class pairs, square objects, Yuefu, immortals and ghosts. Recording historical events, differentiating poetic allusions, and analyzing the system of famous things are rich in materials and widely quoted, and many lost documents are preserved, so they are valued by later literary and historical researchers. Among them, Volume 15 "Fang Wu" mostly talks about food production, and the textual research on food names, food styles in Tang and Song Dynasties and Wei and Jin Dynasties are also scattered in other volumes.

Wu's Zhong Fu Lu

The author is Wu of Pujiang, who is also the first female chef to publish cookbooks in China history. The Wu family in Pujiang summarized and sorted out the folk cooking in Wuzhou at that time, and wrote this book "Wu's Feedback". Wu's Zhong Fu Lu divides the ancient dishes in Wuzhou into three categories: preserved vegetables and sweets, which are actually fish, vegetables and pastries. Unfortunately, some of the raw materials and methods are now impossible to verify. This book is a huge document for studying the food culture in the Tang and Song Dynasties, and Zhong Hui Lu is highly praised by later generations. In the early Ming Dynasty, Liu Ji's Many Capable Things, Han Yi's Legacy of Yi Ya, and Gao Lian's Eight Notes on Zunsheng? The experience has been used in cooking famous dishes such as "Drinking and Eating Notes" and "Convenient Map Compilation" by Kuang Kun. Among them, steaming shad and cooking fish still have practical value. This famous female chef has left us a valuable cooking cultural heritage.