"Suiyuan Food List" was written by Yuan Mei, a famous writer in the Qing Dynasty. The book is divided into instructions list, warning list, seafood list, fresh food list, special animal list, miscellaneous animal list, Yu family list, aquatic fish list, non-scaled list, miscellaneous vegetable list, small menu, snack list, rice list Fourteen aspects of porridge menu and food and wine list.

"Xingyuan Lu" was written by Li Huanan and compiled by his son Li Tiaoyuan. It was named "Xingyuan Lu" because there was a "Xingyuan" in his family. The book is divided into two volumes, and contains more than 120 kinds of condiments, drinks and food preparation methods. The dishes collected in the book are mainly Jiangnan flavors, but also include local Sichuan flavors.

"Shizhenlu" is one of the ancient Chinese food books, written in the Northern and Southern Dynasties. During the Song Dynasty of the Southern Dynasties, Yu Zong, a native of Yuyao, was a Meixin family member. His official position was Huang Menlang. In the Qi Dynasty of the Southern Dynasties, he was promoted to the title of Crown Prince and Concubine, and later served as the Minister of the Temple Department. Emperor Wu reigned from 483 to 493 AD. One time, the emperor asked him about the secret of cooking, and the conversation became very speculative. The emperor became drunk and felt very uncomfortable, so Yu Zong offered "sober mackerel", which was a great help to the emperor.

In Yu Zong's "Food Treasures", there are records of the most precious cooking items in the homes of famous emperors of the Six Dynasties. For example, "Yangdi's royal kitchen used a nine-tooth plate to eat food", "Xie Chuan has a soup method", "Han Yue can make cherries, and their color does not change", "Jinling cold utensils chewed and shocked people ten miles away", etc. These all reflect the high achievements of ancient Chinese food culture.

"Qing Yi Lu" "Qing Yi Lu" written by Tao Gu from the Northern Song Dynasty is a collection of essays written by him from the Sui and Tang Dynasties to the Five Dynasties. The book includes 37 categories such as astronomy, geography, vegetation, etc., and contains 648 relevant items. Among them, there are 238 items in eight categories related to diet: fruits, vegetables, poultry, animals, fish, wine, tea, and food, accounting for more than one-third of the book. The text has a humorous style of entertainment and reflects the rich history of food culture in many aspects. The book records the Sui Dynasty's "Xie Xishi Jing" and the Tang Dynasty Wei Juyuan's "Shaowei Food List". They are the only relatively complete food lists for palace and government banquets in the Sui and Tang dynasties that we can see today. Other cooking ingredients such as fruits, vegetables, poultry, animals, fish, etc. Some write about their nutritional value, and some talk about cooking techniques, which are valuable materials for studying the development of cooking technology.

The "Food Classic" written by Xie Xi was written in the Sui Dynasty and is one of the famous works in the history of food culture. This book records about fifty kinds of food from each category in the Northern and Southern Dynasties and the Sui Dynasty. Among them are dumplings, soups, cakes, cakes, rolls, grilled noodles, cold utensils, including dishes made mainly from animal raw materials, such as "Flying twin dumplings", "Tickled chicken", "Jianyun chopped fish soup" wait. Judging from some of the people who have been crowned with the classics, such as "Wucheng Wang of the Northern Qi Dynasty gave birth to sheep's breasts", "The Duke of the State of Yue broke the golden rice", "The Duke of Yu cut off the awakening", "The King of Yongjia sold the sheep", "Chengmei Gongzang", "Han "Chunhou Xinzhi Yuehua Rice" and so on are all delicacies for princes and nobles. Some of the items are exquisite, such as "Thousands of pieces of gold broken fragrant cake", "Dry-roasted baby's breath cake with pulp", "High-cup and skillfully installed altar-like cake", etc., reflecting that the food at that time had reached a very exquisite and noble level.

The author of "Ben Xin Zhai Recipe" is signed by Chen Dashu of the Song Dynasty. Because his family name was Ben Xin Zhai, he was also called Ben Xin Weng. The author's statement: He often sits in his study, reading the Book of Changes, with paper tents painted with plum blossoms surrounding his bed, and cooking tea with a stone tripod. His diet is light. A visitor from out of town showed a hungry look on his face. The author asked the book boy to serve pure vegetarian food. After the guests tasted it, they said that it had no secular smell. The host and guest discussed the recipes and this book was formed. There are twenty categories of vegetable food in the whole book, all titled with vegetable names, such as: vegetable soup, leeks, yam, bamboo shoots, lotus root, mung bean vermicelli, water butterfly noodles, water dumplings, white rice, etc. Each category is followed by a compliment, which is abbreviated and has sixteen characters each. There are also "small introductions" that explain its production method or reveal its characteristics. For example, the "water ball" strip is made by "making a ball of pink sugar and bathing in fragrant soup." The praise text is "a ball of rice flour, a little bit of sugarcane frost, and bathing in submerged water. It is sweet and fragrant." This description method expresses Because the author is rich in literary literacy, and because the praise style used is concise, similar to a song, and easy to recite, it is easy to popularize.

"Shan Jia Qing Gong" is an important cooking work in the Southern Song Dynasty. The content is centered on vegetarian food, including 104 foods that were popular at that time. It is rich and colorful with narratives and discussions. Du Fu in the Tang Dynasty had a poem that said: "Steaming chestnuts in mountain homes warms them, and eating wild rice to shoot fresh elk." Lin Hong in the Southern Song Dynasty wrote "Shanjia Qinggong", which is the mountain home and wild rice in Du Fu's poem, which means that families living in the mountains entertain guests. Used for light drinks. The two volumes of the book mainly contain vegetarian food, with a small amount of meat dishes, such as rice, soup, soup, cake, porridge, cake, preserved meat, chicken, fish, crab, etc. Most of the ingredients are domestic vegetables, wild vegetables, flowers and fruits, grains and rice, and some are also made from birds, animals, fish and shrimps. Although the ingredients are common, the cooking methods are wonderful and provide people with rich inspiration and reference. Many dishes are ingenious and unique, which can give people a glimpse of the level of cooking technology and cooking art at that time.

There are many therapeutic meals prepared from Chinese herbal medicines in the book. For example, the article about radish noodles is subtitled: "Doctor Wang Cheng Xuan often pounded radish juice into noodles to make cakes, saying that it can remove noodle poison." And Ophiomendong Jian is a pure medicine, and its heading is subtitled: "Spring and Autumn Period" Collect the roots and remove the heart, pound the juice and honey, boil it with heavy soup in a silverware, and store it in a porcelain vessel. Warm it with wine and drink it to obtain many benefits. "It can be seen that it is processed with pure medicine and made from honey. It is a health drink that can be taken after being mixed with wine. In short, this book provides good historical materials for understanding the food style of Jiangnan and the cooking history of the Southern Song Dynasty.