1. In addition to various cooking methods, we pay more attention to sexual taste and nourishing function, that is, the relationship between diet and nutrition and hygiene, which is not available in other general recipes.
2. Mongolians and China people drink and store together. Among the raw materials, sheep and cattle are the first, followed by horses, camels, deer and pigs. Nine times out of ten, it is made of mutton.
3. There are a large number of foreign products in the book, which provides rich information for the compilation of herbal medicine and dietotherapy books in later generations.
Eating and drinking will soon become an important work of China's ancient food culture. The author Hu Sihui is a Mongolian nutritionist. The book was written in the second year of Yuan Zhizheng (1322), but the first edition was lost. Existing Ming hongwu twenty-two years (1389) engraving, entitled "eat and drink", * * * three volumes.
The book is divided into three parts: the first part is a general introduction, introducing the importance of diet and matters needing attention; The second part is the making method and efficacy of various drinks; The third part is the taste, efficacy and applicable population of various ingredients.
Eating is the main feature.
First of all, "drinking food" emphasizes the health care function of diet. It is pointed out in the book that diet can regulate the body function, supplement the nutrients needed by the human body, prevent diseases and prolong life. At the same time, the book also points out that some improper eating habits can lead to diseases, such as overeating and cold, drinking too much, etc. Therefore, the book advocates reasonable eating habits and dietary conditioning according to the physique and needs of different groups of people.
Secondly, we should pay attention to the making skills and flavor of drinks when eating. The drinks in the book include traditional tea, wine, soup and porridge, as well as some Mongolian special drinks, such as koumiss and cheese. In terms of production methods and techniques, the book not only introduces the raw materials and production techniques of various drinks, but also explains and explains each step in detail, so that readers can easily master the production techniques and flavors of various drinks.