Top Ten Cooking and Diet Works from Qin Dynasty to Song Dynasty

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 elegant 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.

Lu's Spring and Autumn Annals-Original flavor.

Lu's Spring and Autumn Annals is an essay written by Qin Prime Minister at the end of the Warring States Period. This taste article is the first 14 volume of Lv Chunqiu, which records the story of Yi Yin's "supreme taste" in the soup. Its original meaning is to appoint talents and practice the way of benevolence and righteousness, which can make the world the emperor and enjoy all the delicious food in the world. However, it preserves the oldest cooking theory in China and even the world, puts forward an all-encompassing food list, tells the essentials of seasoning, discusses the efficacy of fire, discusses the delicious food in the world, analyzes the advantages and disadvantages of fleshy raw materials, comments on the quality and so on, and is the first monograph of China's cooking theory. Describe that delicious food of the world in Shang Tang period. It is a very important material for studying the ancient cooking history of China.

Huangdi Neijing

Huangdi Neijing was written from the Warring States Period to the Qin and Han Dynasties. It is the earliest medical monograph in China, which has a specific scientific discussion on dietary configuration and dietary principles. Advocate the homology of medicine and food, combined with diet therapy. For example, in Huangdi Neijing-Su Wen, the dietary principle of "five grains for nourishment, five fruits for help, five livestock for benefit, five vegetables for filling, and the strict monthly supply system, which pays attention to the harmony of five flavors, still has guiding significance.

Qi Min yaoshu

Qi Yao Min Shu was an important agricultural book in the Southern and Northern Dynasties (420 ~ 58 1). The author is Jia Sixie of the Eastern Wei Dynasty (534 ~ 550). He has written 92 articles in volume 10, a preface and an essay. Among them, 27 articles are mainly about cooking. The varieties, properties, producing areas and feeding methods of cooking raw materials for animals and plants were comprehensively introduced. The production technology of various condiments was introduced in detail. Contains many recipes; Many cooking methods are analyzed. The production technology of China pasta was recorded for the first time. It is the earliest and most complete ancient agricultural books and ancient food books in China, and it is also the earliest monograph on food science in the world.

Notes on being able to change fasting

Notebook. Written by Wu Zeng in the Southern Song Dynasty. Wu Zeng, the word worry minister, the word tiger minister (suspected mistake) said. Chongren (now Jiangxi) people. The year of birth and death is unknown. Learned and remembered, the name was shocked for a while. In the 11th year of Shaoxing (1 14 1), he donated a book to Qin Gui, so he had to make up for it. Later, he changed to you Lang Feng, Zongzheng Temple Master Book, Tai Changcheng and Yu Heng as reviewers, and became a doctor of the Ministry of Industry, knowing the situation in Yanzhou, and resigned.

Next to the Yuan and Ming Dynasties, this magazine is unique. What we see today is a book *** 18 copied by the Ming people from the secretary's cabinet, which is divided into 13 doors: beginning, distinguishing mistakes, facts, inheritance, geography, discussion, poetry, notes, words, class pairs, square objects, Yuefu, immortals and ghosts. Recording historical events, discriminating poems and allusions, and analyzing the system of famous things are rich in materials and widely quoted, and many lost documents have been preserved, which has been valued by later literary and historical researchers. Among them, Wu Fang, Volume 15, mostly talks about food production, and the textual research on food names and food styles in the Tang, Song, Wei and Jin Dynasties is also scattered in other volumes.

Wu's Zhong

The author is Wu from Pujiang, who is also the first female chef to publish cookbooks in China history. The Wu family in Pujiang summarized and sorted out the folk cooking in Wuzhou at that time, and wrote the book Wu's Feedback. Wu's Zhong divides Wuzhou's ancient dishes into three categories: pickles and sweets, which are actually fish, vegetables and cakes. Unfortunately, some raw materials and methods cannot be verified now. This book is a masterpiece of studying the food culture in Tang and Song Dynasties, and Zhong Hui Lu is highly praised by later generations. In the early Ming Dynasty, Liu Ji's Multifunctional Works, Han Yi's Legacy of Elegance, and Gao Lian's Eight Notes on Respect for Life? This experience has been used by Kuang Kun to cook famous dishes such as Diet and Convenient Picture Compilation. Among them, steamed shad and boiled fish are still of practical value. This famous female chef left us a valuable culinary cultural heritage.