Menu with the Garden was written by Yuan Mei, a famous writer in Qing Dynasty. Yuan Mei is an experienced cook. His book "Menu with the Garden" is an important work that systematically discusses cooking techniques and northern and southern dishes in Qing Dynasty.

Suiyuan Food List was published in 1792 (57 years after Qianlong). The whole book is divided into 14 aspects: information list, warning list, seafood list, jiangxian list, special animal list, miscellaneous animal list, feather family list, aquarium scale list, non-family scale list, miscellaneous vegetable list, small menu, dim sum list, rice porridge list and food wine list. Twenty complete and strict operation requirements are put forward in the notice list, and fourteen precautions are put forward in the warning list. Then, 326 kinds of North-South dishes popular in China from the 14th century to the 18th century were described in great detail, and the famous wines and teas at that time were also introduced. From material selection to tasting. It can be seen that China's cuisine has not changed fundamentally for hundreds of years, and the food he admired is still widely sought after and very practical.

Suiyuan Menu is a guiding historical book for improving cooking techniques and studying traditional dishes and cooking methods. Since its publication, this book has long been recognized as a classic of chefs, and it has been translated in English, French, Japanese and other major languages.

The text of Suiyuan Food List is simple and refreshing, and everyone can follow it. Interestingly, the author also wrote out the recipe of a dish, from whom and where. It is really a must-read book for gourmets.

Suiyuan Food List was written by Yuan Mei, a famous writer in Qing Dynasty. Yuan Mei is an experienced cook. His book "Menu with the Garden" is an important work that systematically discusses cooking techniques and northern and southern dishes in Qing Dynasty. The book was published in 1792 (Qianlong 57 years). The whole book is divided into 14 aspects: information list, warning list, seafood list, jiangxian list, special animal list, miscellaneous animal list, feather family list, aquarium scale list, non-family scale list, miscellaneous vegetable list, small menu, dim sum list, rice porridge list and food wine list. Twenty complete and strict operation requirements are put forward in the notice list, and fourteen precautions are put forward in the warning list. Then, 326 kinds of North-South dishes popular in China from the 14th century to the 18th century were described in great detail, and the famous wines and teas at that time were also introduced.

Suiyuan Food List mainly introduces the making methods of distinctive diets in Jiangsu and Zhejiang, so it is a regional "Jiangsu and Zhejiang Food List". However, its content is quite rich, including 14 lists of seafood, special animals, feather family, aquarium, vegetarian dishes, snacks, tea and wine, etc. At that time, all kinds of diets in Jiangsu and Zhejiang people's lives were almost exhausted. The varieties listed in each list are also very impressive. For example, the Special Sacrifice List introduces more than 31 kinds of dishes, involving many cooking methods of livestock and animals such as pigs, cattle, sheep, deer, roe deer and civet cats. The Dim Sum List introduces more than 51 kinds of dim sum, such as noodles, cakes, dumplings, wonton, zygote, steamed bread, noodle tea, zongzi, dumplings, cakes and bean porridge. It concentrates the rich cooking experience accumulated by Jiangsu and Zhejiang chefs for a long time, which is precious.