What is the key to the title? What is the main content of Qi Min Yaoshu ?

Qi Min wants to be skilled. Qi Min Yao Shu is a comprehensive agricultural book written by Jia Sixian of the Northern Wei Dynasty of China, and it is also one of the earliest monographs in the history of agriculture in the world. It is the earliest and most complete agricultural book in China.

The "Qi people" in the title of the book refers to the common people. "Essentials" refers to a means of making a living. Written around the end of the Northern Wei Dynasty (533-534), Qi Min Yaoshu systematically summarized the agricultural science and technology of northern China before this period, and had a significant impact on the development of ancient Chinese agriculture.

Darwin said that his idea of artificial selection was influenced by an ancient Chinese encyclopedia. refers to "Qi Min's Technique".

Qi Min Yao Shu is a comprehensive agricultural book written by Jia Sixian, an outstanding agronomist in China during the Northern Wei Dynasty, which was written in the last years of the Northern Wei Dynasty, systematically summarizing the experience of agricultural and animal husbandry production, food processing and storage, and the utilization of wild plants in the middle and lower reaches of the Yellow River before the 6th century. This book is one of the earliest monographs in the history of agriculture in the world, and it is the most complete agricultural book in China.

Jia Sixian, the author of "Qi Min Yaoshu", is a native of Yidu, Shandong Province. Born in a scholarly family that has been farming for generations. Since he was a child, he had the opportunity to read a wide range of books, from which he absorbed all aspects of knowledge, which laid the foundation for his later compilation of "Qi Min Yaoshu".

Qi Min Yao Shu for the identification of domestic animals, the book from the eyes, mouth, eye bones, ears, nose, back, abdomen, front legs, knees, bone shape and other aspects of the standard. As for the raising of domestic animals, the book mentions the living environment of domestic animals, preparing grain for wintering, raising young animals, raising them in groups and sharing them, and preventing wild animals.

Qi Min Yao Shu pointed out that sheep must store hay, often check whether there is a disease, use the method of isolating and eliminating sick and weak animals, improve the quality of the herd, and put forward some simple and feasible methods.

For breeding young animals, the book introduces the selection of improved breeds, the ratio of males to females of domestic animals, the number of breeding, animal hybridization, asexual reproduction, etc., which is of great help to optimize species and improve productivity, and has made certain contributions to the development and research of biology in China.

In terms of animal disease prevention and control, "Qi Min Yaoshu" also collected and recorded 48 cases of veterinary prescriptions, involving surgery, internal medicine, infectious diseases, parasitic diseases, etc., and put forward the proposition of early detection, prevention and isolation, attention to hygiene, and positive development of sick animals.

Some of the veterinary prescriptions in Qi Min Yao Shu have high application value. For example, the first method of rectal detoxification and scabies introduced in the book was widely used in the veterinary field later. These are the precious legacies of ancient animal husbandry science in our country. Jia Sixian.

Qi Min wants to be skilled.

The content of this book is very rich and comprehensive, so it is known as an agricultural encyclopedia. The first five volumes of the book deal with grains, oilseeds, fibers, dye crops, vegetables, fruit trees, and more

Mulberry and other cultivation techniques, Volume VI is devoted to livestock and fish farming; Volumes 7 to 9 cover the processing and storage of agricultural and sideline products, including brewing, pickling, fruit processing, cooking, cake bait, etc

Drinking pulp, sugar, and even.

Knowledge of boiling glue and pen and ink. This paper summarizes the long-term production experience accumulated by the working people in northern China before the 6th century, and introduces in detail the relevant grain crops

Vegetables and fruits. Cultivation of fruit groves, breeding of livestock, poultry and fish, and preparation and storage of food.

The meaning of "Qi Min's technique" is an important method of production and life for the general public, but its focus and center is on agriculture. "Qi Min" refers to the surname of the general boss"Technique"The technology that must be mastered in order to engage in production and life.

Qi Min Yao Shu systematically summarizes the experience of agricultural and animal husbandry production, food processing and storage, the utilization of wild plants, and the methods of controlling famine in the middle and lower reaches of the Yellow River before the sixth century, and introduces in detail the seasons, climate, and the relationship between different soils and different crops, emphasizing the need to adapt measures to time and local conditions.

Advocating intensive farming, drought prevention and moisture protection, crop rotation, more green manure, and fruit tree cultivation can cultivate excellent varieties through the cultivation of seedlings, cuttings, grafting, etc., which has had a significant impact on the development of ancient Chinese agriculture.

in the title of the book"Qi Min", which is explained in the preface. "Historical Records" said:"Qi Min has no cover.

As Chun said:"Qi, there is no noble or lowly, so it is called the people of Qi, if the people are said today. ""Technique"Refers to the means of making a living.

Qi Min Yao Shu systematically summarized the experience of agricultural and animal husbandry production, food processing and storage, and the utilization of wild plants in the middle and lower reaches of the Yellow River before the sixth century. and methods of famine control, detailing the seasons, climate, and the relationship between different soils and different crops, emphasizing the need to adapt measures to the time and local conditions. It advocated intensive cultivation, drought prevention and moisture protection, crop rotation, more green manure, and fruit tree cultivation through the cultivation of seedlings, cuttings, grafting, etc., which had a significant impact on the development of ancient Chinese agronomy.

The author, Jia Sixian, a native of Yidu (now Shouguang) in Shandong, served as the Taishou of Gaoyang County in the Northern Wei Dynasty (in the northwest of Linzi, Zibo City, Shandong).

Qi Min Yao Shu is one of the world's oldest and best-preserved agricultural masterpieces. Although it is an agricultural book, its content "starts from the cultivators and ends with acetic acid". In other words, farming is the means, and the final goal is to make agricultural products into food, so that the "Qi people" (common people) can obtain the art of "livelihood".

Therefore, for the "Qi Min Technique", it is necessary to study it from the perspective of agricultural science and technology, and also to explore it from the aspect of food and cooking.

From the perspective of food and cooking, "Qi Min Yaoshu" can be called an encyclopedia of cooking in ancient China, and its value is extremely high.

There are a total of 92 articles in Qi Min Yaoshu, of which 25 are related to food and cooking, including making koji, making wine, making salt, making sauce, making vinegar, making tempeh, making dumplings, making fish and stalks, making preserved meat, making cheese, making dishes and dim sum. There are about 300 kinds of food and dishes listed. In the case of the basic extinction of food and cooking works in the Han, Wei, Southern and Northern Dynasties, these food and dish materials in "Qi Min Yaoshu" are even more precious.

The food and dish preparation methods in Qi Min Yao Shu have a high level of science and technology and technology. As recorded in the book, the "Nine Brewing Method" offered by Cao Cao, its continuous feeding brewing method. It has created a precedent for mold deep cultivation method, which can increase the alcohol concentration of liquor, which is of great significance in the history of winemaking in China.

The book's emphasis on the need to strictly control the temperature of cheese is also in line with modern scientific principles. As for the cooking methods of dishes, there are more than 20 kinds of dishes, including sauce, pickling, dregs, drunk, steaming, boiling, frying, frying, broiling, stewing, boiling, etc. In particular, "stir-frying", this method of rapid development has been clearly applied in cooking, and its significance is very significant.

In addition, the two pastry fermentation methods recorded in detail in the book also occupy an important page in the history of pastry in China.

Qi Min Yao Shu reflects the eating habits of the Han and ethnic minority people in the vast areas of China, especially in the middle and lower reaches of the Yellow River. For example, people in the Yellow River basin like to eat carp; People in coastal areas like to eat "scorching clams"; Ethnic minorities like to eat "Hu Pao Meat", "Qiang Boil" (a kind of boiled deer head meat), "enema"; Wu people like to eat pickled duck eggs and ulva soup; Sichuan people like to eat pickled celery and so on. In addition, eating rice dumplings on the summer solstice has also formed a custom in the middle and lower reaches of the Yangtze River; The vegetarian diet has also become unique, and there is a special section in "Qi Min's Technique".

It is also worth noting that the book records the detailed preparation method of the "water prime" of the pasta dish as thin as a leek leaf, and scholars in Japan and other countries believe that this "water inhibite" is the origin of noodles all over the world.

Qi Min Yao Shu can be called an encyclopedia of cooking in ancient China.

There are many versions of Qi Min Yaoshu. The famous ones are the handwritten scrolls of the 11th year of Japanese Wenshui (1274 AD), the Chinese secret book of the letter book, the Jindai secretary book, the Bogu Pavilion book, the Siku Quanshu book, the four series of periodicals, the first edition of the book series, the punctuation book of Zhonghua Book Company, the Beijing Science Publishing House Shi Shengsi's "Qi Min Yao Shu Jin Shi", and the Agricultural Publishing House Zhu Qiyu's "Qi Min Yao Shu" school book, etc.

Jia Siqian is famous for his famous agricultural work "Qi Min Yaoshu". Qi Min Yao Shu is an agricultural book that summarizes the experience of agricultural production in the Yellow River Basin from the Han Dynasty to the Northern Wei Dynasty, which theoretically lays the foundation for the dry farming technology in the north, which is a major contribution made by Jia Siqian to the development of traditional agriculture in China.

Jia Siyi's "Qi Min Yaoshu" by Jia Siqian of the Northern Wei Dynasty is the earliest complete agricultural book in China. The 10-volume book contains not only a wealth of knowledge about agricultural production, but also a wealth of biological knowledge.

The greatest achievement of Qi Min Yao Shu is that for the first time China's agricultural science has formed a systematic theory, and has made a reasonable classification of agricultural categories characterized by practicality. In this book, Jia Siqian gave a comprehensive and detailed description of the various crops at that time, from the initial cultivation and various preparations before production, to the processing, brewing and utilization after production. At the same time, Jia Siyun also discusses plantation, forestry and the breeding of various animals in this book.

It should be said that the content of "Qi Min Yaoshu" is extremely rich, the structure is extremely rigorous, the discussion is reasonable and well-founded, and it is closely integrated with practice. These questions raised by Jia Siqian are the main aspects to be studied in agricultural science. These research results not only promoted agricultural production at that time, but still have very important reference value today.