Yi Yin: He was the Prime Minister of the Shang Dynasty and a famous chef in Shang Tang Dynasty. He was known as the "Sage of Cooking". "Yi Yin Decoction" has been praised by people for thousands of years.

Yi Ya: Also known as Diya, he was a famous shaman and chef in the Spring and Autumn Period. He was good at frying, boiling, burning and broiling. He was also an expert in seasoning and was favored by Duke Huan of Qi.

Taihe Gong: He was a famous chef in the Wu Kingdom in the late Spring and Autumn Period. He was proficient in dishes made from aquatic products, and was especially famous for his grilled fish.

Shanzu: a famous female chef of the Tang Dynasty.

The famous foods in the Youyang Zazu compiled by Duan Chengshi are all made by Shanzu.

Fan Zheng: She was a nun and a famous female chef in the Five Dynasties. She is world-famous for creating the "Wangchuan Xiaoxiang" landscape platter, which integrates dishes with plastic arts, so that the dishes are filled with landscapes and the dishes are filled with poetry.

Lady Liu: She was the female cook in Emperor Gaozong's palace of the Southern Song Dynasty. She was the first female palace cook in history and was called "Lady Liu who is a food-loving cook".

Song Wusao: a famous folk female chef in the Southern Song Dynasty.

Emperor Gaozong Zhao Gou rode a dragon boat on the West Lake and tasted the fish soup. He praised it so much that he became famous and was regarded as the "master" of the fish soup.

Dong Xiaowan: a famous Qinhuai prostitute in the late Ming Dynasty and early Qing Dynasty. She was good at making vegetable cakes, especially peach paste, melon paste, pickles, etc. Her reputation spread to Jiangnan.

The current famous Yangzhou snacks, Xiangdong Tang and Crispy Dong Tang, were created by her.

Xiao Meiren: A famous female pastry chef in the Qing Dynasty. She was famous for her skills in making steamed buns, pastries, dumplings and other pastries. Yuan Mei highly praised her. In Suiyuan Food List, she praised her pastries as "small and cute, as white as snow".

Yuan Mei was not only a famous writer in my country's Qing Dynasty, but also a gourmet with rich experience. The book "Suiyuan Food List" written by Yuan Mei is a food herbal book in my country's Qing Dynasty that systematically discusses cooking techniques, northern and southern dishes, tea and wine. Important documents.

After 40 years of accumulation, it was published in the fifty-seventh year of Qianlong's reign (1792).

The surviving versions in China today include the Xiaocangshanfang edition of the 57th year of Qianlong’s reign in the Qing Dynasty (1792) (collected in the library of Hunan College of Traditional Chinese Medicine), the edition of the Jiaqing reign of Qianlong in the Qing Dynasty (collected in the library of the China Academy of Traditional Chinese Medicine), and the edition of Jiaqing Yuan of the Qing Dynasty.

Bingchen (1796) Jinglun Tang printed version (in the library of China Academy of Traditional Chinese Medicine), Renchen (1892) in the 18th year of Guangxu’s reign in the Qing Dynasty (Yangzhou City Library), Suiyuan printed version (in the collection of Yangzhou City Library)

6 types (Library of China Academy of Traditional Chinese Medicine) and printed copies of the Shanghai Chinese Library of the Republic of China (collected in the Library of Changchun University of Traditional Chinese Medicine).

The book is divided into instruction list, warning list, seafood list, seafood list, characteristics list, miscellaneous list, feather list, aquatic scale list, aquatic scale-free list, miscellaneous menu, small menu, snack list, rice and porridge list,

The tea and wine list has 14 aspects.

The instruction sheet puts forward 20 comprehensive and strict operational requirements, including the nature and taste of food, the compatibility of ingredients, washing, seasoning, and matching methods, as well as the control and maintenance of heat, color, aroma, and even the attention to the utensils.

The precepts put forward 14 precautions, many of which are worth learning from.

The book uses a large amount of space to describe in detail the dishes and meals popular in the north and south of my country from the 14th to the 18th century, as well as the fine wines and teas of the time.

Listed separately are 9 kinds of seafood, 6 kinds of seafood, 43 kinds of characteristic, 16 kinds of miscellaneous, 47 kinds of feathers, 45 kinds of aquatic (divided into scaled and non-scale), and miscellaneous menu.

47 kinds, 41 kinds of small menu, 55 kinds of dim sum menu, 2 kinds of rice and porridge menu, 16 kinds of food and wine list, 327 kinds.

) In addition, although the "Suiyuan Food List" mentions dishes, tea and wine, there is a lot of food therapy content in it.

For example, records of the medicinal functions of food include: "Steamed chicken with astragalus cures cancer", "Ma Lantou, used to soothe the spleen after eating greasy food", "Sauerkraut, used to soothe the spleen and relieve hangover after being drunk and full".

In addition, in the "Simmered Sparrow" list, it is recorded that "Xue Shengbai often advises people not to eat food raised in the world, because wild birds are delicious and easy to digest" and so on.

When recording that a light diet is good for health, it is mentioned that "rich people are more fond of vegetarian food than meat", and introduces "Bean sprouts and bird's nest are cheap to accompany the extremely expensive", "Kohlrabi is the most delicious among meat dishes" and other food lists

.

Wo Wotou and Cixi Wo Wotou are made of cornmeal or mixed flour. They are small on top and large on the bottom, hollow in the middle. They are cone-shaped. They were originally the main food of the poor people in Beijing in the past.

In order to make it easier to steam and cook, people left a hole at the bottom (called Wo Wo'er in Beijing colloquialism). And because it is the same staple food as steamed buns, Beijingers call this food Wo Wo Tou.

There is also an interesting legend circulating about Wo Wo Tou.

During the Gengzi period, on the eve of the Eight-Power Allied Forces' invasion of Beijing, Empress Dowager Cixi fled to Xi'an in panic with more than a thousand people.

On the way, the Queen Mother felt unbearably hungry and exhausted.

The eunuchs searched everywhere and finally found a cool den from the house of a villager who did not escape and dedicated it to the Queen Mother.

Cixi picked up the wowotou and wolfed it down. She felt comfortable all over and didn't feel hungry until the evening.

Later, when she thought about it, she felt that this steamed bun was many times sweeter than the delicacies in the imperial kitchen.

After the emperor returned home, he ordered the imperial kitchen to make steamed buns for her.

The chef of the imperial kitchen imitates the folk steamed buns, mixing fine corn flour, soybean flour, white sugar, osmanthus and warm water. One pound of noodles is kneaded into a hundred small steamed buns. After steaming, they are golden and shiny, shaped like a pagoda, and taste sweet in the mouth.

It is delicious and has a unique flavor. It was praised by Cixi, and Xiaowowotou became a famous snack in the Qing palace.

Xi Tzu and Fried Xi Tzu Tongue Xi Tzu, one of the four beauties in ancient China, has many good stories in folklore.