An important dietary classic in ancient China, written by Zhu Yizun, a scholar in the Qing Dynasty, the book is divided into two volumes, covering 15 categories of food, rice, vegetables, fruits, fish, poultry, eggs, meat, etc. It contains more than 360 kinds of dishes, pasta, and condiments, and is very rich in content. A small number of them are quoted from the "Eight Notes on Drinking, Food and Taking Food" written by Gao Lian of the Ming Dynasty, and some are recorded for the first time. Some of the entries were later cited in food and cooking monographs such as Yuan Mei's "Suiyuan Food List" and Gu Zhong's "Yang Xiaolu". This book is based on the Yongzheng engraving edition and is based on the annotated and punctuated edition published by China Commercial Press in 1985. It is of great value to the research on the history of Chinese cooking and the inheritance and development of cooking techniques.
Reader comments
This book is rich in content, covering a lot of dietary knowledge and cooking skills, as well as some health tips, which are very practical. Some of the ideas in the book are also very interesting, such as eating with mild flavors and not being too cold or too hot. But what I hate the most is those people who only pursue fame and fortune. They don't understand the importance of health care at all. If they could read this book, it might be enlightening.
This book is rich in content, covering a lot of dietary knowledge and cooking skills, as well as some health tips, which are very practical. Some of the ideas in the book are also very interesting, such as eating with mild flavors and not being too cold or too hot. But what I hate the most is those people who only pursue fame and fortune. They don't understand the importance of health care at all. If they could read this book, it might be enlightening.