"Shi Zhen Lu" 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 Meishin 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 ancestral temple.

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.

Yu Zong's "Food Treasures" records 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, a native of 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 contents.

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 recreational and humorous style, reflecting 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 official banquets in the Sui and Tang dynasties that we can see today.

Other cooking materials 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"

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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 Dasou 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, pondering the Book of Changes. There is a paper tent with plum blossoms on the bed, and he cooks 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 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" "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.

There are two volumes in the book. The first volume lists 47 types of food and drink, and the second volume lists 57 types of food.

The description is mainly vegetarian, with a small amount of meat dishes, such as rice, soup, soup, cake, porridge, cake, preserved meat, meat, chicken, fish, crab, etc.

Most of the materials selected 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 reached by cooking technology and cooking art at that time.

There are many therapeutic foods in the book that are prepared using Chinese herbal medicine.

For example, the article about radish noodles is subtitled: "Physician Wang Chengxuan 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 silver vessel, and store it in a porcelain vessel. Warm it with wine and drink it. It will provide 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 adding heat to alcohol.

In short, this book provides good historical materials for understanding the food style of Jiangnan and the cooking history of the Southern Song Dynasty.

"Yin Shan Zheng Yao" is a document that integrates the food culture of the Mongolian and Han peoples.

The author was Hu Sihui in the Yuan Dynasty.

There are three volumes in the book. The first volume contains taboos on health preservation, pregnancy, wet nursing, and drinking.

The heading "Gathering Treasures and Different Dishes" describes soups, noodles, soups, noodles, porridge, steamed buns, sesame seed cakes and other meals, as well as dishes made by steaming, stir-frying, smoothing, broiling, saving, salting, boiling and other methods.

Each dish explains its therapeutic effects, ingredients, condiments, and cooking techniques.