Do you know who is in the food list of Suiyuan?

Yi Yin: Shang Dynasty, the auxiliary prime minister, the Shang Tang generation of famous chefs, "the saint of cooking," known as "Yi Yin soup liquid" for thousands of years for people to celebrate.

Yi Ya: also known as Di Ya, for the Spring and Autumn Period, a famous witch, a famous chef, skilled in frying, boiling, burnt, roasted, but also an expert in seasoning, favored by the Duke Huan of Qi.

Taihe Duke: a famous chef of Wu State in the late Spring and Autumn period, he was good at dishes made of aquatic materials, especially famous for sizzling fish.

Chinzu: a famous female chef of the Tang Dynasty. The famous food in the book "Youyang Miscellany Chopping Block" compiled by Duan Chengshi are all from the hand of Cuisinart.

Fanzheng: a nun and famous female chef in the Five Dynasties, famous for creating the "Rim Chuan Xiaoxiang" landscape platters, integrating dishes and plastic arts, so that the dishes have landscape, overflowing in the dish

Poetry.

Liu Niangzi, the first female court cook in the history of the Southern Song Dynasty, was known as "Liu Niangzi," or "Liu Niangzi of Shangshi".

Song Wu Sister-in-Law: a famous female folk cook of the Southern Song Dynasty. Zhao Jung, the high emperor of the West Lake on the dragon boat, had tasted its fish soup, praise, and so the fame, as the popular fish "master ancestor".

Dong Xiaowan: the late Ming and early Qing dynasties Qinhuai famous prostitute, good at making vegetables and pastries, especially good peach paste, melon paste, pickles, etc., known as Jiangnan. Now the famous Yangzhou dunking Dong sugar, roll pastry Dong sugar, for her creation.

Xiao Beauty: the Qing Dynasty, a famous female confectioner, known for making steamed buns, pastries, dumplings and other snacks, Yuan Mei admired her, "with the garden food list" praised its snacks "small and lovely, white as snow.

Yuan Mei is not only China's Qing Dynasty, a famous writer, but also a wealth of experience in gastronomy, written by the book "with the garden food list" is China's Qing Dynasty, a systematic discussion of cooking techniques, North and South dishes tea and wine, food, an important document of the herb category. After 40 years of accumulation, in the fifty-seventh year of the Qianlong (1792) was published. The surviving editions in China today are Qing Dynasty - Qianlong fifty-seventh year (1792) Xiaocangshanfang engraving (in the library of Hunan College of Traditional Chinese Medicine), Qing Dynasty - Qianlong Jiaqing engraving (in the library of China Academy of Traditional Chinese Medicine), Qing Dynasty - Jiaqing first year chen (1796) Jingluntang engraving (in the library of China Academy of Traditional Chinese Medicine), Qing Dynasty - Guangxu eighteen years of polygonal polygonal polygonal lead-printed (in the library of Yangzhou), Suiyuan engraving (in the library of China), and the book is printed in the library of Yangzhou City.

The book is divided into 14 areas, including the list of instructions, the list of precepts, the list of seafood, the list of fresh water, the list of characteristics, the list of miscellaneous sex, the list of the feather family, the list of aquatic scaly, the list of aquatic scaly, the list of miscellaneous vegetarian menus, the menu, the menu of snacks, the list of rice and congee, and the list of tea and wine. The list of knowledge puts forward both full and strict 20 operational requirements, including the taste of food, ingredients, scrubbing, seasoning, with the method, as well as fire, color and aroma of the mastery and remedies, and even the utensils, and so on. The list of precepts suggests 14 precautions, many of which are worthwhile lessons. In the book, a lot of space is devoted to the detailed description of China's popular northern and southern dishes from the 14th century to the middle of the 18th century, as well as the wine and tea of the time. Separately listed seafood single 9 kinds, river fresh single 6 kinds, characteristics of single 43 kinds, miscellaneous single 16 kinds, feather single 47 kinds, aquatic single (also divided into scaly, non-scale two kinds) 45 kinds, 47 kinds of miscellaneous vegetarian menu, 41 kinds of small menu, 55 kinds of dim sum single, congee single 2 kinds of rice, 16 kinds of dishes and wine single, **** 327 kinds.) In addition, "with the garden food list" although the word dishes point tea and wine, but there is no lack of food therapy content. For example, the medicinal functions of food are recorded as follows: "Steamed chicken with astragalus for treating tubercular infection", "Malan head, which is eaten after greasy food to wake up the spleen", and "Sauerkraut, which is eaten after drunkenness to wake up the spleen and relieve drunkenness". In the list of "simmered sparrows", it is written that "Xue Shengbai always advises people not to eat things raised on earth, because wild birds are tasty and easy to digest", and so on, and the list goes on. Recorded diet light, good health, said "the rich and powerful people like vegetarian, even more than meat", and the introduction of "bean sprouts with bird's nest to cheap with the very expensive", "big head of cabbage into the meat dishes, the most hair fresh!

Bird's nest with bean sprouts to accompany the expensive", "big head of vegetables into the meat dishes, the most can send fresh" and other food list.

Wo Wo Tou and Cixi

Wo Wo Tou is made of cornmeal or mixed noodles, the appearance is small under the middle of the big empty, cone-shaped, was originally the main food of the poor people in Beijing in the past. In order to make it easy to steam up and cook, there is a hole underneath (called Wo Wo Wo Er in Beijing slang), and because it is a staple food like steamed bread, Beijingers call this food Wo Wo Wo Tou.

An interesting legend has been circulating about Wo Wo Tou. During the year of Gengzi, on the eve of the invasion of Beijing by the Eight-Power Allied Forces, the Empress Dowager Cixi fled to Xi'an with more than 1,000 people in a hurry. On the way, Empress Dowager Cixi felt hungry and exhausted. Eunuchs searched around, and easily from a villager who did not escape home to find a cool nest, offered to the Empress Dowager. Cixi picked up the nest eat down, suddenly feel comfortable, until the evening did not feel hungry. Later, she recalled, felt that this nest than the Imperial House of delicacies do not know how many times sweet. In the imperial return to the emperor, they ordered the imperial kitchen for her to do the nest to eat. Imperial kitchen chef modeled after the folk nest like, with fine cornmeal, soybean flour, sugar, cinnamon and warm water mixing, a catty of flour pinched into a hundred small nests, steamed after the golden flash, shaped like a pagoda, eat in the mouth, sweet and delicious, unique flavor, praised by the Cixi, the small nest also became a famous snacks in the Qing dynasty palace.

Xi Shi and fried Xi Shi tongue

Xi Shi, one of the four great beauties of ancient China, folklore is quite a lot of good stories. In culinary history, there are also many delicacies related to this beauty.

There are many different stories about the death of Xi Shi. In Fujian famous dish "fried Xishi tongue" in the history of legend, there is such a story. Legend has it that during the Spring and Autumn and Warring States Periods, after the destruction of Wu by King Goujian of Yue, his wife secretly asked someone to cheat out Xishi, tied a stone to Xishi, and then sank into the sea. Since then, there is a kind of coastal mud and sand like human tongue of the clam (i.e., clams), everyone said that this is Xishi's tongue, so it is called "Xishi Tongue". In fact, "Xi Shi Tongue" is a variety of coastal food clam, belonging to the valve gill mollusks, bivalve shellfish, soft meat, boil, fried, mixed, stewed, its delicious flavor is unforgettable. In the thirties, the famous writer Yu Dafu in Fujian, also praised Changle "Xishi tongue" is the best of the Min dishes in a divine product.

The king of Chu Xiang Yu and roasted chowder

In the north of Jiangsu Province, whether it is an ordinary family, or star hotel, in the feast, there is a dish indispensable, that is, roasted chowder. Especially in the organization of red and white wedding, this dish is more as the first of many dishes were pushed on the table, so that all diners to feast. This dish with meat and vegetables, fish and meat side by side, will be some of the flavor of the dishes together with each other, seasoned with a variety of spices.

How did this roasted chowder come about? Su north of the people agreed, and the king of Chu Xiang Yu related. It is said that Xiang Yu eat every meal without two kinds of food, this feature hurt the brains of the cooks. In order to make the galloping sands, saddle horses, the king has a strong body, the cooks left and right thinking. One of the small cooks came up with a way, he will be some chicken, fish and meat into a pot, carefully cooked, served in front of the king. Unexpectedly, Xiang Yu ate the first bite, appetite was lifted, a big bowl of chowder ate a whole in a moment, and instructed the chef, in order to save time in the future, the dish is so burned.

From then on, under the cooks listen to your orders, every dish must be chowder. In order to make the chowder is not too monotonous, the chefs try to improve the ingredients, try to make chowder burning fancy new. Later, people in order to commemorate the deeds of the king of Chu Ba, "burning chowder" will soon spread in the folk, has been burned to the present day.