The first is the Spring and Autumn period of Confucius. Confucius has been a lot of titles, educators, thinkers, philosophers, social activists, the elderly ...... is a long string, I think, should be added to a: gourmet. Although Confucius said, "A gentleman does not want to eat and live in peace," and other big words, but in fact, he is a person who is very concerned about food and drink. His attention involves etiquette, hygiene, taste and other aspects of the Analects of Confucius, a section of the text can be regarded as an outline of the food culture of Confucius:
Food is not too fine, chopping is not too fine.
If the food is rancid and spoiled, or if the fish is discouraged and the meat is lost, do not eat it; if the color is evil, do not eat it; if the smell is evil, do not eat it; if the food is out of cooking, do not eat it; if it is out of time, do not eat it; if the cut is not correct, do not eat it; if you are not allowed to have the sauce, do not eat it. (Or, as in chewing and swallowing slowly, eating is an attitude.)
Though there is a lot of meat, do not make the food gas victorious.
But if the wine is not in quantity, it is not as good as chaos.
Not to withdraw ginger food.
The sacrifice of meat in the public, not overnight meat. The sacrifice of meat is not out of three days, out of three days do not eat it.
The food is not spoken, and the bed is not spoken.
Although the vegetable food and vegetable soup, melon sacrifice, must be Qi [fasting] as well.
The more you talk about it, the more you can't hope to do. Confucius, of course, also published his own dietary insights in other places, limited to space, not to quote. This section alone is proof enough that Confucius, who lived 2,500 years ago, was a gourmet cook!
The second was Cao Cao at the end of the Han Dynasty. Cao Cao is known as a treacherous minister, but those who have read a little deeper may recognize him as a capable minister; those who have read the history of literature know that Cao Cao is a poet; and from poetry, we know that Cao Cao has a knack for the culture of wine, writing famous lines such as, "The only solution to our sorrows is Dukang". Unbeknownst to him, Cao Cao also studied the art of cooking. According to Wang Shihan's "Wenxuan Rixue Quanyi," Wei Wu's "Four Seasonal Food Systems" is among the books cited in the Wenxuan commentary. In other words, Cao Cao may have done specialized research and written specialized works on cooking. Now you can see the compilation from the "Taiping Yuban" and other documents, "four times food system", are talking about the origin of fish and eating methods. A *** about fourteen kinds of fish, some
Today it is difficult to identify what kind of fish. Here are three of the following:
PI County fish, yellow scales and red tail, out of the rice paddies, can be sauce. ("Imperial Review" nine three six)
Sparse teeth fish, taste like pork, out of the East China Sea. (The Imperial Survey "9400"
鱣 fish, as big as a five-double trousseau, long zhang, under the mouth and jaw. Often in the middle of March from the river, often caught in Mengjin. Yellow fat, only for
Vinegar. The first is that the first is the one with the most important and the most important is the one with the most important and the most important. (Beginner's Record, three hundred)
It is clear that Cao Cao is a gourmet who loves fish in particular.
The third was Du Fu of the Tang Dynasty. In many people's minds, the poet saint Du Fu was a bitter, cynical poet who lived a life of despair, but that's not true! Du Fu was born in a famous family, living a carefree life since childhood, and in his teenage years, he had lived the days of calling eagles and animals, and furry horses. Although he had suffered a lot after middle age, he was after all a person who lived in the ruling class group, and had seen all the delicacies of the sea and the liver and guts of the dragon and the phoenix. In his poems, palace meals, princely banquets, and farmhouse drinks are all vividly depicted. The wenxiang jiang seven young house set chopped meat, play gift long song" poem about eating sashimi situation description; "after the disease over the king leaning to drink, gift song" poem friends entertained a home-cooked meal, the host as much as he can get out of a table with meat and wine, the chaos of the world to see the true feelings; "gift Wei eight Division Shi" poem in the war years of a simple night snacks, "the night rain cut the spring leeks, the new cooking between the sorghum! ", full of earthly warmth ...... are delicacies in the history of literature. It can be said that Du Fu is the first person to use poetry to express Chinese cuisine. Needless to say, Du Fu is a superb gourmet.
The fourth one is Su Shi of Song Dynasty. There is no doubt that Su Shi is the most famous gourmet in Chinese history. This is because he invented a delicacy that is still popular today: Dongpo Pork. In addition to pork, Su Shi's favorite ingredients for the dish were various kinds of fish (including yellowtail, fish, perch, etc.), the most famous of which was about puffer fish. One of the poems of "Two Poems on the Evening Scene of Spring River in Huichong" says:
There are three or two branches of peach blossoms outside the bamboo, and ducks are the first to know when the water of the spring river is warm.
The Artemisia vulgaris is full of reed buds, and it is the time when the blowfish wants to go up.
From this, we can see the courage of the gourmet Su Shi. Su Shi's interest in his later years turned to vegetarianism, mainly eating vegetables and fruits. During the Guangdong Hainan, taste all kinds of fruits in the South, prunes, rutabagas (Lu orange), lychee, longan, olive, betel nut, he did not like one. Among them, especially like lychee, "eat lychee three hundred, do not quit long as Lingnan people!" The famous sentence will remain in heaven and earth. In addition, Su Shi in his later years had also focused on the development of soup dishes (soup). He has invented several types of soup, one of the ingredients are spring bamboo shoots, finely chopped powder (ginger, garlic, leeks, minced children), capers, "the new spring under the steps of the bamboo shoots, kitchen frost finely chopped down the old poppy. When around the wheat field to seek wild chestnuts, strong for the monk's house to cook mountain soup." ("Second Rhyme Ziyu Planting Vegetables for a Long Drought without Rain") One was made by Su Shi in the fields, on a broken tripod with a broken leg, and the main ingredients were cranberries and rutabagas (or turnips). This soup probably has a good health effect, Mr. Dong Po is quite proud, since the name of the "precious cooking", and to "Dong Po soup" three words named ("Di Shaozhou cooking cranberries and turnip soup"). There is even a gold medal Dongpo soup, the name is "Dongpo Jade Grits Soup" - in fact, Su Shi's son Su over invented. It is actually invented by Su Shi's son, Su Zao. "The aroma is as white as dragon's saliva, and the flavor is as clear as cow's milk. Don't compare the chopped gold pieces from the South China Sea to the jade grits soup of Dongpo!" (The son suddenly came up with a new idea of making a jelly of yam and grits, which was of a wonderful color and taste. (The sky crispy dor is not known, the earth never this flavor ") taste is too good, the specific method Su Dongpo secret, refused to publish recipes, only to tell us that the main material is the taro.
The fifth is Zhang Dai in the late Ming Dynasty. Zhang Dai himself, although the body is white, neither in the imperial examinations, but also did not do the official, but he was born in an official family, the family is solid, coupled with his hometown is rich in produce Jiangnan, and therefore have the conditions to pursue all kinds of enjoyment of life. He claimed to be a good house, a good maidservant, a good child molester, a good coat, a good horse, a good lamp, a good firework, a good plow garden, a good drum blow, a good antique, a good bird and flower ......, and poetry and song, qin and chess, pianoforte and string pipe, cuqiu popping Kiss and Land Fighting cards, make a gun and a stick, shoot arrows and go horses, Laos drums and singing song, Fu powder on the field, storytelling and bantering, dialing Ruan throwing pots. ...... is good at everything. Naturally, Zhang Dai for a variety of food and drink are also extremely elaborate things. Among them, he at the crab eating method is especially research. Every October, Zhang Dai and friends of brothers and sisters will form a "crab club", held crab activities, the general situation is: a person divided into six crabs, for fear of cold fishy, will take turns to cook and eat. Supplementary food are fat wax duck, cow cheese, such as amber drunken ark shell, cooked in duck juice, such as jade version of the cabbage, fruits have Xie orange, wind chestnuts, wind diamonds, vegetables have Bingkeng bamboo shoots, drinking Jade pot of ice, rice with Xinyu round-grained white rice, gargling with Lanxue tea. All these are recorded in his article "Eating Crab".
The sixth is Li Yu of the late Ming and early Qing dynasties. Li Yu was known as a dramatist, but in fact, similar to Zhang Dai, he was also a man of erudition and wide-ranging interests, which can be best evidenced by his book "Idle Remarks". His cultivation as a gourmet can be seen in the "Drinking and Food" section of the "Recollections of Idle Affair". The Department of Food and Drink is divided into three sections, Vegetable Food, Cereal Food, and Meat Food, that is to say, vegetables, staple food of rice and flour, water, land, air, poultry, birds, animals, fish, and shrimp, and the production and consumption of all kinds of materials needed for food, he studied them all, and often had his own unique insights.
The seventh is the Qing Dynasty Jin Shengqan. Jin Shengqan was an outstanding literary critic in the Qing Dynasty, and he highly esteemed works such as Li Sao, Zhuangzi, Shiji, Du Shi, Water Margin, and The Story of the Western Chamber, calling them the must-read books for the talented people in the world, and commenting on them one by one. Unfortunately, only the two commentaries of Water Margin and The Story of the Western Chamber have been preserved intact to this day. When he commented on Water Margin, his insights were novel and his talent was overflowing. Jin Shengxuan lived in poverty, wild and uninhibited, every sensational words and deeds, can be called the master of cold humor. Ren Weichu in Wu County, Jiangsu Province, abusive penalties, bribery and levies, Jin Shengnan and other eighteen people encouraged more than 1,000 students, in the Shunzhi death of the news of Suzhou, gathered in the Temple of Literature to cry and protest. As a result, the court was angered and ordered the scholars, including Jin Shengxuan, to be executed by lynching. At the time of execution, Jin Sheng Sao drink freely, and drink and said: "cut the headache thing also, drink fast thing also, cut the head and drink first, pain! Painful!" Another version is "cut off the head, the most painful also, and sheng sigh with no intention to get it, great wonder!" (Liang Zhangjui's "Return to the Field") His last words to his eldest son were not about anything important, but a recipe for a dish. There are different versions of this, one version is "...chewing peanuts with dried bean curd has the taste of ham"; another version is "...eating salt vegetables with soybeans has the taste of walnuts. Once this method is passed on, I have no regrets in death." Just for the spirit of Jin Shengqan, who was still thinking of food recipes at the time of his death, we have to enshrine him as a gourmet. I would like to dedicate a petal of incense to the spirit of the late philosopher!
The eighth is Yuan Mei of the Qing Dynasty. Yuan Mei was a famous poet and poetry critic during the Qianlong period, when a poet who received a favorable comment from him was immediately valued twice as much. As a result, many poetry enthusiasts, including a group of dignitaries, respectfully sent their poems to him for critique, from which came his famous book "Poems from the Garden of Sui-Yuan". Disgusted with the bureaucratic wrangling, Yuan Mei resigned from his post at the age of thirty-three when his father died and returned home, and never worked again. He purchased Sui's abandoned garden in Nanjing, renamed it "Sui-Yuan", and built a room to live in, where he spent his life in poetry and wine. During this period, Yuan Mei wrote what would later be regarded as an important work that systematically discusses cooking techniques and dishes from the north and south - "Suiyuan Food List". The whole book is divided into fourteen aspects, such as the list of instructions, precepts, seafood, fresh water, special animals, miscellaneous animals, feather single, aquatic scaly single, no scaly single, miscellaneous vegetarian single, small menus, dim sum single, congee single, and dishes and wine single. With a lot of detailed description of our country from the fourteenth century to the eighteenth century popular more than three hundred kinds of North and South dishes and snacks, but also introduces the wine and tea at that time, from the selection of materials to taste are involved. Although Yuan Mei wrote a special book on cooking, he himself practiced the ancient motto of "a gentleman is far from a cook", and would not get into the kitchen to operate a knife. Therefore, he is not a culinary master, but a gourmet.