Hu Sihui, a doctor of diet in Yuan Dynasty, wrote a book "Eating Diet", which is divided into three volumes. The first volume is about various taboos. The second volume deals with various kinds of decoction, dietotherapy and food poisoning. The third volume is about rice, animals, poultry, fish, fruits, vegetables and materials. This book was written in the third year of the Yuan Dynasty [AD 1320]. After reading it, Yuan Wenzong gave instructions: "The envoys who fought against the DPRK worshipped Yi and spread it widely. It is also beneficial to promote one's safety, improve the safety of people all over the world, promote one's life and make people all over the world live. Is there any increase in the thickness of grace? " Turning over the history of China's dietetics and medicinal dietetics, it is inevitable to put "Qin Diet is about to" in an extremely important position. The author Hu Sihui is Mongolian, Hu Sihui is his transliteration, and there are Ze Zuo and Si Hui. Hu Sihui was one of the four great dietetic doctors at that time, and the book Diet was a collective creation based on him. In the part of "eating and eating" recipes, the name, indications, materials and practices are marked. Although it is too simple, it is well organized and roughly the size of a recipe. It summarizes various dietary experiments of contemporary Mongolian, Han, Hui, Tibetan and other fraternal nationalities, and a variety of dietary cooking methods and dietotherapy methods are eclectic, with Mongolian dietary cooking methods as the main one. This book is not only a cookbook of the court in Yuan Dynasty, but also a monograph on dietotherapy in ancient China. In addition to explaining the cooking methods of various drinks, we also pay special attention to the sexual taste and nourishing function of various drinks, that is, the relationship between diet and nutrition and hygiene, which is lacking in general recipes, such as health food taboos, pregnancy food taboos, wet nurse food taboos, drinking taboos, four-elbow suitability, five-taste bias, food harm, food opposite, food poisoning, animal difference and so on. And many of them always run through the method of health differentiation. 1 The quaint and exquisite flavor of Saibei China Ancient Palace Drinking Essays The flavor characteristics of different dynasties are different, and there are differences in time and space. In the Yuan Dynasty, Mongols entered the Central Plains and made an expedition to Europe and Asia. Palace drinking is mainly based on Mongolian traditional diet, with Han, Tibetan and foreign flavors. In the Yuan Dynasty, Mongolians took animal husbandry as their main livelihood, and they liked to eat meat and used both livestock and poultry, especially mutton and game, which also accounted for a certain proportion, which constituted the main characteristics of the court diet in the Yuan Dynasty. There are many cooking methods for mutton by court chefs in Yuan Dynasty, among which the most famous one is the all-lamb banquet, which is the most abundant and exquisite traditional banquet when the court hosts distinguished guests in Yuan Dynasty. It has a long-standing reputation and enjoys a good reputation at home and abroad. Whole lamb mat 120 dishes, 16 snacks, served in four dishes. Although all the dishes are made of sheep, there is no word "sheep". Among the 94 kinds of court meals in Diet Book Juzhen Travel Biography, there are more than 70 kinds of mutton as the main ingredient or auxiliary material, with complicated cooking techniques and different tastes. In the Yuan Dynasty, mutton was not only the main dish, but also the staple food. The staple foods of the court in Yuan Dynasty were mainly wheat, barley and buckwheat. According to the book "Going to Eat", barley can be cooked with porridge, rice or mutton, which is called barley soup. It can also be ground into flour and then processed into other foods, such as "barley well seeds" in Ju Zhen Yi Zhuan, that is, three kilograms of barley rice and one kilogram of bean flour, plus shredded mutton and ginger juice. In addition, unprocessed wheat can be used to cook porridge or food, which is considered to be effective for "quenching thirst and dry mouth". In addition, all kinds of pasta, such as noodles, sesame cakes, yam, etc., are processed from mutton and have a strong national flavor. There are many kinds of palace drinks in the Yuan Dynasty, and nearly 50 kinds of drinks are recorded in Eating Soups alone, such as "cinnamon meat, cinnamon meat, Schisandra soup, ginseng soup soup, Shu Xian soup, apricot paste soup, Sihe soup, jujube thick soup, Yinxiang soup, Popo soup, Bai Mei soup, papaya soup, dried tangerine peel sober soup, pine nut oil, apricots and ghee. The above products are all made of medicinal materials, spices, tea, fruits, cream and so on. Soup has the function of quenching thirst, and some have the function of nourishing. Some varieties have been welcomed by Mongolian people so far, such as "Xiangxing", "Crispy Cheese" and "Koumiss Wine". There are two ways to make them. 2 Palace Diet Health Drinking Diet not only comprehensively reflects the general situation of the imperial court diet life in Yuan Dynasty, but also is the earliest document in China to demonstrate the harmony of royal cooking from the perspectives of nutrition, health and longevity. Hu Sihui quoted "keeping healthy and avoiding eating" in the first article of Eating. The core of his theory is "observing the center", and he believes that "observing the center means there is no mistake or disease". How to "stay in the middle"? This requires "being a good student, loving taste, keeping thoughts and abstaining from lust" and so on. Hu Sihui also strongly advocates "moderate diet" in many books, demanding "eat first when you are hungry, and don't eat enough. "Drink first when you are thirsty, and don't order. I have a small appetite and don't want to eat more. " A deep-rooted phenomenon in China's food culture is that some people will get sick if they eat too much, and many emperors will die. Therefore, these food concepts in eating and drinking are really worth carrying forward. In view of the excessive pursuit of five flavors by emperors in Yuan Dynasty, Hu Sihui put forward the theory of "five flavors are biased". This theory originated from some viewpoints in Huangdi Neijing, such as "the taste is too sour, the liver qi produces fluid, and the temper is absolutely;" The taste is too salty, the bones are exhausted, the hunger is short, and the heart is depressed; The taste is too sweet, the heart is full of asthma, the color is black, and the kidney is unbalanced; The taste is too bitter, the temper is not strong, and the stomach is strong; The taste is too spicy, the arrows are tearful and the spirit is sharp. " According to some cases, Hu Sihui pointed out: "More salty, short bones and less qi, breaking the lung will make the pulse coagulate and cry and change color. "Patients with liver disease should eat more japonica rice, beef, sunflower seeds and so on." These views are completely in line with modern medicine. He advocated that "the five flavors should be harmonized, and the appetite should not be excessive." Many people suffer from diseases, but few people benefit from them. All tastes are precious, and every day is prudent. This is the best. " Compared with previous dietotherapy works, the most outstanding contribution of Drinking Dietotherapy is that the author put forward many important viewpoints related to human health from the perspective of nutrition and hygiene according to the eating habits and characteristics of the royal family in Yuan Dynasty, especially the author's thought of putting prevention first and the theory of "Prevention before illness" (Introduction to Drinking Dietotherapy) is insightful, so this book occupies a very important position in the history of health preservation in ancient China. Diet is the most informative book about court diet and folk therapy in Yuan Dynasty. The recipes preserved in the book are a mirror of the drinking and eating life of the court in the Yuan Dynasty, which has both historical and national characteristics, and is of great reference value for understanding the diet of the court in the Yuan Dynasty and discovering ancient famous dishes in China.