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Who are the famous foodie celebrities in history?

The first is Confucius in the Spring and Autumn Period.

Confucius already had many titles, including educator, thinker, philosopher, social activist, elderly person...it's a long list. I think one more should be added: gourmet.

Although Confucius said something like, "A gentleman has nothing to eat to satisfy himself and a home to live in peace," but in fact, he was a very particular person about his diet.

His emphasis covers various aspects such as etiquette, hygiene, taste, etc. There is a section in "The Analects of Confucius Xiangdang" that can be regarded as an outline of Confucius' food culture thoughts: The food is never tired of fineness, and the food is never tired of fineness.

If the food is too gluttonous, if the fish is sluggish and the meat is rotten, do not eat it; if the appearance is disgusting, do not eat it; if the smell is bad, do not eat it; if it is not cooked well, do not eat it; if it is not cooked properly, do not eat it; if it is not cut correctly, do not eat it; if the sauce does not taste good, do not eat it.

Although there is a lot of meat, it does not make Shengshi Qi.

But the immeasurable amount of wine is not as good as chaos.

Do not withdraw ginger food.

Sacrifice to the public, do not sacrifice meat.

The sacrificial meat will not last for three days, and it will not be eaten for three days.

No words are spoken when eating, and no words are spoken when sleeping.

Even if you eat vegetable soup and melons as offerings, you will definitely be able to eat them as a vegetarian.

There are so many exquisite things that ordinary people can only dream of.

Of course, Confucius also expressed his opinions on food in other places. Due to space limitations, we will not quote them one by one.

This verse alone is enough to prove one thing: Confucius, who lived 2,500 years ago, was a well-deserved gourmet!

The second one is Cao Cao in the late Han Dynasty.

Everyone in the world says that Cao Cao is a treacherous minister, and those who have a little deeper knowledge may praise him as a capable minister. Anyone who has read the history of literature knows that Cao Cao is a poet. From poetry, we know that Cao Cao has a lot of experience in wine culture, and he wrote "

Du Kang is the only one who can relieve worries."

As everyone knows, Cao Cao also worked hard to study the art of cooking.

According to Wang Shihan's "Selected Wenxuan and Neo-Confucianism", among the books cited in the annotations of "Selected Wenxuan" is Wei Wu's "Four Seasons Food System".

In other words, Cao Cao may have done special research on cooking and written special books.

The "Four Seasons Food System" compiled from "Taiping Yulan" and other documents that can be seen now talks about the origin and eating methods of fish.

One *** talked about fourteen kinds of fish, some of which are difficult to identify today.

Here are three examples: Pixian fish, with yellow scales and red tail, comes out of the rice fields and can be made into sauce.

("Yu Lan" 936) Sparse tooth fish, which tastes like pork, comes out of the East China Sea.

("Yu Lan" 940) The squid is as big as a five-douch dowry, one foot long, with a mouth and a lower jaw.

They often come from the river in the middle of March and often catch them in Mengjin.

Yellow fat can only be used as vinegar.

There are also Huai River.

("Beginner's Notes" 30) Obviously, Cao Cao was a gourmet who especially loved fish.

The third one is Du Fu of Tang Dynasty.

In the minds of many people, the poet Du Fu was a miserable, cynical poet who was frustrated all his life. In fact, this is completely wrong!

Du Fu was born into a noble family and lived a carefree life since he was a child. In his youth, he lived a life of chasing eagles and beasts and riding horses wildly.

Although he has suffered a lot since middle age, he is still a member of the ruling class and has seen all kinds of delicacies.

In his poems, there are vivid descriptions of palace meals, princely banquets, and farmers' drinks.

The description of the situation of eating sashimi in the poem "Jiang Qishao's Mansion in Jiangxiang Sets up a Dock, and Plays and Presents Long Songs"; in the poem "After the illness, the king leans to drink, and presents songs", a homely meal served by a friend, the host

It can prepare a table of meals with meat and wine, which shows true love in troubled times; in the poem "To the Eight Immortals of the Guard", a very simple late-night supper in the war years, "spring leeks are cut in the night rain, and yellow beams are cooked in the new kitchen"

, full of human warmth... They are all delicacies in the history of literature.

It can be said that Du Fu was the first person to express Chinese food in poetry.

Needless to say, Du Fu is a huge foodie.

The fourth is Su Shi of the Song Dynasty.

There is no doubt that Su Shi is the most famous gourmet in Chinese history.

Because he invented a delicacy that is still popular today: Dongpo Pork.

In addition to pork, Su Shi also liked various fish ingredients (including yellow croaker, mackerel, seabass, etc.), the most famous of which is puffer fish.

One of the poems "Two Evening Scenes on the Spring River by Hui Chong" says: There are three or two branches of peach blossoms outside the bamboo, and ducks are prophets of the warmth of the spring river.

The ground is full of wormwood and reed buds are short, which is when the puffer fish is about to come.

This shows the courage of gourmet Su Shi.

Su Shi's interest turned to vegetarianism in his later years, mainly eating vegetables and fruits.

During his stay in Hainan, Guangdong, he tasted all kinds of fruits from the South, including bayberry, tangerine, lychee, longan, olive, and betel nut, and there was nothing he disliked.

Among them, I especially like lychees. "If you eat three hundred lychees a day, you will grow up to be a Lingnan native!" The famous saying will remain in the world.

In addition, Su Shi also focused on the development of soup dishes (soup) in his later years.

He has invented several soups, one of which is made of spring bamboo shoots, glutinous rice flour (minced ginger, garlic, and chives), and shepherd's purse. "The bamboo shoots are sprouting under the steps in the New Year, and the old poppies are covered with frost in the kitchen. He often goes around the wheat fields to seek help.

Wild shepherds are used to cook mountain soup for the monks." ("Ci Yunzi grew vegetables without rain for a long time") One was made by Su Shi in the fields, with a broken tripod. The main materials were manjing and

Lupine (that is, radish).

This soup probably has good health-care effects. Mr. Dongpo is very proud of it. He calls himself "Zhenfang" and named it after the three characters "Dongpo Soup" ("Di Shaozhou Boiled Manjing and Lujiang Soup").

There is also a gold-medal Dongpo soup called "Dongpo Jade Grits Soup" - it was actually invented by Su Shi's son Su Guo.

"The fragrance is like ambergris, but still white, and the taste is like milk, which is even clearer.