This is one of China's ancient books on diet, written in the Southern and Northern Dynasties. Yu Zong, a native of Yuyao, was a devout believer in the Southern Song Dynasty. His official position was Huang Menlang, who was promoted to the son of the prince in the Southern Dynasties and later served as the minister of the ancestral temple. From 483 to 493, Emperor Wu was in power. Once the emperor asked him the secret of cooking, and the conversation was speculative. The emperor didn't feel drunk and was very uncomfortable. Yu Zong provided a "sober shark", which helped the emperor a lot.
Yu Zong's "Treasures of Foodstuffs" recorded the most precious cookware among the famous families in the Six Dynasties. For example, "Chef Yang-ti eats with a nine-toothed plate", "Xie Chuan has a soup method", "John can make a cherry with the same color", "Jinling's cold utensils bother Shili people" and so on. All these reflect the high achievements of China's ancient food culture.
Yiqing road
Qing Louis is a collection of essays written by Gu Tao in the Northern Song Dynasty, covering the period from Sui and Tang Dynasties to the Five Dynasties. The book includes 37 categories, including astronomy, geography and vegetation, with 648 related articles. Among them, there are eight categories related to diet, including fruits, vegetables, poultry, animals, fish, wine, tea and glutinous rice, with a total of 238 articles, accounting for more than one third of the book. The characters have humorous entertainment style, which reflects the rich history of food culture in many ways. The book records the Sui Dynasty's "Xie Satire Food Classic" and the Tang Dynasty's "Burning Tail Food List", which is the only relatively complete food list that we can see today for the court and government of Sui and Tang Dynasties. Other cooking materials, such as fruits, vegetables, poultry, animals and fish, are valuable materials for studying the development of cooking technology.
Gourmet classic
Xie satirized Shi Jing in Sui Dynasty, which is one of the famous works in the history of food culture. This book records about 50 kinds of food in the Southern and Northern Dynasties and the Sui Dynasty. Among them, there are pickled vegetables, soups, cakes, cakes, rolls, roasted noodles and cold food utensils, as well as dishes mainly made of animal raw materials, such as "flying twins", "plucked chicken" and "sliced fish soup". Judging from all the top scholars at present, such as "Northern Qi Rising to the Yangbian River", "Yue Guo Gong Broken Golden Rice", "Broken Wake", "Ace Sheep" and "Yuehua Rice with New Treatment in Spring" are all for nobles to drink. However, some people pay attention to all kinds of names, such as "thousands of gold broken cookies", "dry sesame cakes with pulp all over the sky" and "a handful of high-tech cakes packed in the altar", which reflects that drinking at that time has reached a very exquisite and noble realm.
Ben Xin Zhai recipe
The author's signature is Chen Da of the Song Dynasty. Because the room is called Ben Xin Zhai, it is also called Ben Xin Weng. The author's self-report: I often sit around the study and ponder the Book of Changes. There is a plum blossom account beside the bed and I make tea with Shi Ding, so I advocate a light diet. A tourist from other places showed a hungry look on his face. The author asked extremely to serve a vegetarian meal. After the guests tasted it, they all said that there was no earthy smell. This book was formed when the host and guests were discussing recipes. All the 20 categories of vegetable foods are marked with vegetable class names, such as vegetable soup, leek, yam, bamboo shoots, lotus root, mung bean vermicelli, water-induced butterfly noodles, water polo, white rice and so on. There is a praise behind each category, which is concise and has sixteen words. There are also "small quotes" to explain its compilation method or reveal its characteristics. For example, "water polo" is made by adding powdered sugar and soaking it in fragrant soup. Zanwen is "Tuan Tuan powder, a little sugar cane paste, soaked in bath, sweet and fragrant." This narrative way shows that the author is rich in literary literacy, and because the praises used are simple, rhyme-like and easy to recite, it is easy to popularize.
Confessions of the Mountain Family
Shanjia Qing Palace is an important cooking work in the Southern Song Dynasty. The content takes vegetarianism as the core, including 104 kinds of foods that were circulated at that time, which are rich and colorful. In the Tang Dynasty, Du Fu had a poem: "The mountain family steamed chestnuts to keep them warm, and the wild rice shot new moose." In the Southern Song Dynasty, Lin Hong wrote "Confessions of a Mountain Family", that is, the mountain family and the fat in Du Fu's poems, which means a light drink for the mountain family to entertain guests. There are two volumes in the book. The first volume lists 47 kinds of drinks, and the second volume lists 57 kinds of drinks. Description is mainly vegetarian dishes, but there are also a few meat dishes, such as rice, soup, soup, cake, porridge, cake, bacon, chicken, fish, crab and so on. Most of the materials are domestic vegetables, wild vegetables, flowers and fruits, grain, rice, and some are taken from birds, animals, fish and shrimp. Although the materials are ordinary, the wonderful cooking techniques also give people rich inspiration and reference. Many dishes are unique and unique, which can give people a glimpse of the level of cooking technology and art at that time.
Many books are diet drinks made from Chinese herbal medicines. For example, the article "Radish Noodles" is called: "Dr. Wang promised that he would often pound radish juice to find noodles to make cakes, saying that it could detoxify noodles." Ophiopogon japonicus soup is a pure medicine, and its name is: "In the Spring and Autumn Period, the roots are removed, the juice is mashed with honey, and the soup is cooked with silverware. If you simmer it, store it in a porcelain and take it with warm wine, it will benefit you. " This shows that it is a health drink made of pure drugs and honey. In a word, this book provides a good historical material for understanding the diet style of Jiangnan and the cooking history of the Southern Song Dynasty.
Eating and drinking is about to happen.
This is a document that combines the food culture of Mongolian and Han nationalities. The author is Hu Sihui in Yuan Dynasty. There are three volumes in the book, one of which is about health, pregnancy, wet nourishment and drinking. The title "Collection of Precious Things" covers soup, vermicelli, soup, noodles, porridge, steamed bread, biscuits and other meals, as well as dishes made by steaming, frying, sliding, baking, saving, salt and boiling. Each dish explains its therapeutic function, materials, condiments and cooking techniques. Volume two records all kinds of soup, water, fairy bait, four seasons, deviation of five flavors, eating diseases, food interest, food aversion, food poisoning and animal variation. This paper mainly expounds the ingredients and preparation methods of medicated diet drinks used for health care and medical treatment, which are still of reference value. Three rolls of rice, fish, vegetables, etc. Explain the nature, taste and efficacy of each food one by one, most of them are attached with attached drawings, while the processed products are briefly explained from the aspects of their preparation methods and curative effects.
Eating and drinking must have two characteristics. First of all, this book is one of the ancient monographs on dietotherapy. This paper not only expounds the cooking methods of various drinks, but also pays more attention to their sexual taste and nourishing function, that is, the relationship between diet and nutrition and hygiene, which is not available in other general recipes. Secondly, in the book, Mongolians and Han people drink and store things together. Among the materials, sheep and cattle are the first, followed by horses, camels, deer and pigs. Nine times out of ten, it is made of mutton. The author is Mongolian, and the book is published in Chinese characters, including a large number of transliteration Chinese characters in Mongolian.
Dietary instructions
Jia Ming, the author of Yuan Dynasty cookbook Diet Instructions, was born in Haining, Zhejiang, and his real name was Wen Ding. Born in the Southern Song Dynasty, he was an official in the Yuan Dynasty and died in the early Ming Dynasty. Three generations later, he lived 106. Zhu Yuanzhang, the great ancestor of Ming Dynasty, was very interested in Jiaming's diet and health preservation. Ask him how to maintain it when you summon him. He replied: the key is diet. Later, he wrote "Dietary Instructions" and presented it to the Royal View. Jia Ming said in the preface: The purpose of writing this book is to let people who pay attention to health know that physique has opposites and taboos, and they should pay attention to moderation in their daily diet. Otherwise, it will be mixed with each other, from discord within the Fifth Division to disaster. Therefore, this book selects and records many parts of herbal notes about opposite physical properties, so as to master diet and avoid damaging health due to improper diet.
The Dietary Guide has eight volumes. Book one, there are 30 kinds of water and 6 kinds of fire. Volume 2: 50 kinds of cereals; Volume III 86 kinds of vegetables; Volume IV 59 kinds of fruits; The fifth volume contains 33 flavors; Volume VI 65 species of fish; Volume 7: 34 kinds of poultry; Volume VIII 40 species of mammals. In addition, several foods are toxic, detoxified and collected. This book not only has important reference value for chefs to pick up dishes, but also has certain guiding significance for people's daily life.
Yunlintang diet system set
The author is Ni Zan, a native of Wuxi in Yuan Dynasty, whose name is Yunlin. He was a famous painter in Yuan Dynasty. At the end of Yuan Dynasty, he lived in seclusion between the three branches of Taihu Lake and had Yunlin Hall at home, so his recipe was named Yunlin Hall Diet System Collection. This is a cooking monograph reflecting the local food style of Wuxi in Yuan Dynasty. There are more than 50 kinds of diets in the book, all of which are recorded item by item. Except the raw materials and ingredients, the cooking methods are explained, which is of great reference value. There are many dishes in the book, such as roast goose, honey-stuffed crickets, dried bran, snow vegetables, shrimp rolls and so on. , are very delicate. Some dishes in the book were copied by later cooking books, especially "Roasted Goose", which was named "Yunlin Crane" in the name of Ni Zan, which was recorded by Yuan Mei in "Suiyuan Food List" in Qing Dynasty. In addition, Riyucang will also earn the roast goose in Keep a Small Record, which shows that this dish is really unique and enjoys a good reputation at home and abroad. "Honey-stuffed crickets" are also very distinctive, and today's famous Soviet-style dish "Lotus Crab Fight" (a kind of "Snow Crab Fight") is developed on its basis. Fish, shrimp, crabs, snails and lake dishes are the main features in the book, which reflects the dietary characteristics of the author's hometown.
A Complete Book of Family Cooking in Yuan Dynasty —— A Complete Book of Household Necessities
The Complete Collection of Household Articles compiled anonymously in Yuan Dynasty is an ancient book in the form of a family handbook. The contents of the book are rich and colorful, including educating children, honoring elders, providing weddings, funerals and medical treatment. The content of cooking in the book introduces the cooking methods of dishes dominated by Han nationality, as well as the cooking methods of Hui nationality and Jurchen nationality at that time, which is of great benefit to the study of the diet of Han nationality and ethnic minorities at that time. The Book of * * * contains more than 400 kinds of recipes such as drinks, spices, dairy products, vegetables, meat dishes, cakes, pasta, vegetarian food, etc., which is quite influential in the history of cooking. Later, a large number of drinks, dishes and noodles in this book were copied in the books "The Shame of Versatility" and "Notes on Drinking and Eating". Until the Qing Dynasty, the dishes included in this family daily encyclopedia were still quoted by some recipes.
Yiya's legacy
During the Yuan and Ming Dynasties, Han Yi wrote a monograph on diet under the name of Yi Ya, a famous chef in Qi Huangong. Its real meaning is to imitate ancient food classics. The book is divided into twelve categories, such as candied fruit, vegetables, cake bait and soup cake. * * * records 150 the preparation methods of more than 50 kinds of spices, drinks, cakes, cakes, dishes, preserves and edible drugs, which are very rich in content. The dishes in this book have four characteristics: first, the depth is suitable and the adaptability is wide. Second, the method is simple and clear at a glance, such as steamed shad, roast chicken, sugar steamed eggplant, meat pie, spiced cake and so on. Third, some special recipes are included, which have important historical value, such as "fire meat", that is, the smoking method of ham is unique. Fourth, the combination of diet and treatment, in which "edible drugs" contain 13 kinds of edible drugs, which is worth discussing.
Many things can be done.
The title of "Multifunctional and Proud Things" was written by Liu Ji (Zibowen) in Ming Dynasty. The book has twelve volumes, including many production skills such as diet, clothing, herbs, agricultural nursery, animal husbandry and so on. Both emphasize the practicality of people's livelihood. There are four volumes about cooking. The first volume includes brewing wine, making sauce, making douchi, cooking and dipping sauce. Volume two includes crisp cheese method, stir-frying method, cake bait rice noodle method, Anhui cuisine and Jurchen cuisine. Cooking methods are valuable documents to introduce basic cooking techniques. The third volume includes molasses fruit method, vegetable processing method and vegetable soup method, which belong to the method of making snacks and drinks. The fourth volume is "Dietotherapy for the Elderly", which focuses on health-care dietotherapy for the elderly, and introduces the dietotherapy method of treating common diseases of the elderly with food, which has important reference value.
A list of food in the garden
This was written by Yuan Mei, a famous writer in Qing Dynasty. The book is divided into 14 aspects: information list, warning list, seafood list, river fresh list, special animal list, miscellaneous animal list, feather family list, aquarium scale list, non-family scale list, miscellaneous vegetables list, small menu, dim sum list, rice porridge list and gourmet wine list.
Wake up the garden record
It was written by Li Hua-nan in Qing Dynasty and sorted by his son Li. It was named "Wake Up the Garden" because there was "Wake Up the Garden" at home. The book is divided into two volumes, and * * * records how to make 120 kinds of spices, drinks and foods. The dishes collected in the book are mainly Jiangnan flavor and Sichuan local flavor.