Tiaodingji is a complete cookbook. In the middle and late Qing Dynasty, a book was written in ten volumes, from setting up Chen Xi, preparing ingredients, to the quality, origin, storage and cooking of all kinds of ingredients. Basically, nothing was unexpected but impossible. . . Vegetarian dishes alone are 2000+, refreshments and fruits 1000+, and fish cooking is 300+. Catch all the above, haha. The author can't be tested. It is said that he is a famous chef in Huaiyang area. The book is indeed more detailed about snacks in Jiangsu and Zhejiang provinces, and it is also authentic about Yangzhou cuisine. There are quite a lot circulating on the internet. Interested students please click on the catalogue themselves. It looks scary. Tiaodingji Directory _ Baidu Library and Lin Hong's "Mountain Family Clear Supply". Collect the food with vegetables (beans, mushrooms, bamboo shoots, wild vegetables, etc.), fruits (pears, oranges, chestnuts, apricots, plums, etc.) and animals (chickens, ducks, sheep, fish, shrimps, crabs, etc.) produced in Shan Ye as the main raw materials, and record their names, materials and cooking methods. There are anecdotes, poems, etc. Rich in content and extensive in coverage. I feel that I have eaten dishes that will make me feel high, and I have done my best to be wild and elegant. A few things impressed me:-Tang Zhanmei: After October, take the plum blossom with a bamboo knife, dip it in wax from top to bottom, and throw it into a honey bun. Xia Yue soaked it in cooked soup, and the flowers were blooming, fragrant and lovely. —— Orange Yusheng: If the Sydney is big, it will be cut into pieces. Pouring oranges and vinegar with less salt and sauce can help the wine. -Xuexia soup: pick hibiscus flowers, remove the heart, simmer in soup, cook with tofu, and mix red and white, as if it were the sunset of Xueji, known as Xuexia soup. I have done this method, and it is really delicious. )-Lei Gongli: I am tired of reading at night. Every time I want to simmer chestnut, I am worried about its burning. One day, Ma Beipang said: Just dip one chestnut in oil and one chestnut in water, put it in an iron shovel, cover it with 47 chestnuts, burn it with charcoal, and wait for the thunder. (The first time I read this passage, I found it funny, but it was really funny. ) What else is made of osmanthus, called "Guanghan cake", stewed with chestnut and yam, called "Jinyu soup", and so on. It is especially intoxicating to match his scene description of wild cranes in the clouds. By the way, this person's life experience is also very interesting. If you are willing to read this book, you might as well get to know it first.