Complete edition of ancient Chinese culinary Encyclopedia - "《qimingyaoshu》", to understand the culture behind Chinese food.

 

Encyclopedia of ancient Chinese cuisine -- Qimin Yaoshu

The Qimin Important Strategies was written around the end of the Northern Wei Dynasty (533-544) by Jia Simfang, an agricultural scientist of the Northern Wei Dynasty.

It systematically summarized the experience of agricultural and animal husbandry production, food processing and storage, and the use of wild plants in the middle and lower reaches of the Yellow River before the 6th century, which had a great influence on the development of agriculture in ancient China and is the earliest and most complete agricultural book in China.

Although it is a farming book, but the content "from farming, and finally acetic acid".

That is to say, farming is the means, and ultimately the agricultural products into food is the goal, the only way to make the "Qimin" (commoners) to obtain the "Zisheng" technique.

Therefore, from the point of view of food and cooking, "Qimin important art" can be called the ancient Chinese cooking encyclopedia, high value. It is very important.

The Qiminjutsu" a total of 92, which involves the content of the diet cooking accounted for 25, listing the food, dishes about 300 kinds of varieties, dishes up to 20 kinds of cooking methods, including sauce, pickled, bad, drunk, steamed, boiled, fried, fried, moxibustion, painting, tumor, fried and so on. In particular, "stir-fry", this method of rapid success has been clear in the cooking application, its significance is very important.

The book also contains a detailed recipe for "Suiyin", a noodle dish as thin as a leek leaf.

Online reading of Qimin Yaoshu