Are there any books such as recipes that have been passed down from ancient times?

The collection of tunes can be called a complete set of recipes. In the middle and late Qing Dynasty, the book was written, all ten volumes, from the opening of Chen Xi, the preparation of ingredients, to the quality of various ingredients, origin, storage, cooking, basically nothing can be imagined, only can not be done... There are 2000+ vegetarian dishes, 1000+ refreshments and fruits, and 300+ fish dishes.

I've got all of the above, haha. The author is not verifiable, and it is said that he is a famous chef in the Huaiyang area. The book does have a more detailed record of snacks in Jiangsu and Zhejiang, and the description of Yangzhou cuisine is also very authentic.

There are quite a lot of them circulating on the Internet, and if you are interested, please click on the catalog to see the catalog, it looks scary. The catalogue of the collection of the Ding Collection also has Lin Hong's "Mountain Family Qing Offering". It includes foods with vegetables (beans, mushrooms, bamboo shoots, wild vegetables, etc.), fruits (pears, oranges, chestnuts, apricots, plums, etc.), and animals (chickens, ducks, sheep, fish, shrimps, crabs, etc.) as the main raw materials produced in the mountains.

The content is rich and covers a wide range of topics. I feel that I have eaten the dishes that will flutter like fairies, and I can do everything that is wild and elegant. There are a few things that stand out:

Tang Feimei: After October, use a bamboo knife to take the plum rui that you want to open, dip it in wax up and down, and throw it into the honey. In the summer moon, the soup is soaked, the flowers are blooming, and the fragrance is lovely.

Orange Yusheng: Sydney pear is crushed and chopped, mashed orange, vinegar with less salt, sauce and mixed for offering, which can be accompanied by wine. - Xue Xia Tang:

Picking hibiscus flowers, going to the heart, soup and soup, boiling with tofu, red and white staggered, just like the glow of the snow glow, the name of the snow glow. (I've done this before, and it's really full of color and taste.) —Lei Gongli:

Tired of reading at night, every time I want to simmer, I am worried about the danger of its explosion. One day, Ma Beidian Fengchen said: Only use a chestnut dipped in oil, a chestnut dipped in water, put it in an iron cho, cover it with forty-seven chestnuts, burn it with charcoal, and wait for the thunder to be the degree.

The first time I read this paragraph, I thought it was funny, but it was really funny. There is also a cake made from osmanthus flowers, called "Guanghan cake", stewed soup with chestnut and yam, called "golden jade soup", and so on. With his description of the scene of idle clouds and wild cranes, it is especially intoxicating.

By the way, this person's life experience is also very interesting, if you are willing to read this book, you might as well understand it first. <>

The Book of Food" Xie Wei's "Book of Food" was written in the Sui Dynasty and is one of the famous works in the history of food culture. This book records about 50 kinds of food in each order of the Northern and Southern Dynasties and the Sui Dynasty. Among them, there are soup, cakes, cakes, cakes, rolls, grills, noodles, and cold utensils, including dishes made mainly of animal raw materials, such as "flying twins", "pickling wisps of chicken", "cutting clouds and chopping fish soup" and so on.

Judging from some of the current crown people, such as "Northern Qi Wucheng Wang Shengyang", "Yue Guogong Broken Golden Rice", "Yu Gong Awakening", "Yongjia Wang Branded Sheep", "Chengmei Gongzang", "Hanchun Hou Xinzhi Yuehua Rice", etc., are all the food of princes and nobles. And some of them are exquisite, such as "a thousand golden crushed fragrant cakes", "dry and starry cakes with slurry", "pinched and skillfully packed altar-like cakes", etc., reflecting that the food has reached a very exquisite and noble level at that time. <>

Ancient recipe books include "Yunlintang Diet System Collection", "Food Treasures", "Suiyuan Food List", "Diaoding Collection", "Xingyuan Record" and so on.

Among them, some recipe books are introduced:

1. "Yunlintang Diet System Collection": The author is Ni Zhan, a native of Wuxi in the Yuan Dynasty. This is a culinary treatise that reflects the local food style of Wuxi in the Yuan Dynasty.

The book brings together more than 50 kinds of food, all of which are based on the proposition of the dishes, one by one, in addition to describing the raw materials and ingredients, they all explain the cooking methods, which is quite valuable for reference.

There are many dishes in the book, such as: roast goose, honey-stuffed cockles, boiled dried bran, pickled cabbage, green shrimp rolls, etc., all of which are relatively delicately made. Today's famous Soviet-style dish "Hibiscus Crab Bucket" (a "Snow Crab Bucket") was developed on the basis of its honey-stuffed cockles.

The dishes in the book are mostly fish, shrimp, crab, snails, and lake vegetables, which are a reflection of the food characteristics of the author's home and water town.

2. "Food Treasures": written by Yu Zong of the Six Dynasties, which collects and records the precious culinary masterpieces of the emperor's famous families since the Wei and Jin dynasties, such as Yezhong deer tail. At the same time, the "food recipes" of various dishes are collected, that is, the cooking ingredients, cooking methods, procedures, and the introduction of some dietary recipes.

Yu Yi's "Food Treasures" can be called the earliest known recipe monograph in Zhejiang. Although the dishes in Yu Yi's "Food Treasures" have northern flavors (such as Yezhong deer tail and Hun Yang set), their main content should be Jiangnan style dishes, and they are mainly Huiji flavors.

1, Sui metabolism satirical "Food Classic";

2, Tang Wei Juyuan's "Burning Tail Menu";

3, Song Yuzong's "Food Treasures";

4. "Jade Food Batch" by the chef;

5. Lu You's "Notes on the Old School" recorded "Banquet of the Jin People Make Nine Lamps";

6, Zhou Mi's "Wulin Old Things" contains Song Gaozong's "Xingqinghe County King's First Offering to the Imperial Banquet Festival";

7. Qing Li Dou's "Yangzhou Painting Boat Record" recorded "Six Divisions and Hundred Officials' Meals";

8, Tang Yangye's "Chef's Handbook";

9, Zheng Wangzhi's "Chef's Record";

10, Song Chen Dasuo "Benxin Zhai Vegetable Recipe".