Suiyuan Food List

Author: Yuan Mei
Publisher:
Publish Date: 2004-06-01
Features: In fact, to understand Chinese culinary culture, no one can bypass Suiyuan Shidan; when discussing Chinese food and cooking, those who haven’t read Suiyuan Shidan are considered naive and ridiculous in the eyes of those who have. There is no doubt that this book is a guiding historical record for improving cooking techniques, studying traditional dishes and cooking methods. Since its publication, this book has long been recognized as a classic for chefs, with translations available in major languages such as English, French, and Japanese. For many people, this book can be said to be one whose name they have long known but never had the chance to read. The text is simple and clear, and everyone can follow it. Interestingly, the author also wrote about the origins of certain dishes, including who or which family they came from. To be honest, this is truly a quick read for food enthusiasts. The book records the recipes and eating habits of 326 northern and southern dishes and rice dishes popular in China during the 14th to 18th centuries, as well as the fine wines and famous teas of that time. Since its publication, this book has long been recognized as a classic in Chinese food literature.