Suiyuan Shi Dan

Author: Yuan Mei
Publisher:
Publish Date: 2005-09-01
Features: This book is the work of Yuan Mei from the Qing Dynasty. It is divided into fourteen parts: the "" (Essential Notes), the "" (Forbidden Items), the Seafood List, the River Fish List, the Special Livestock List, the Miscellaneous Livestock List, the Feathered Creatures List, the Bony Fish List, the Scaleless Fish List, the Miscellaneous Vegetarian List, the Small Meal List, the Snack List, the Rice and Congee List, and the Tea and Wine List. The "" and "" respectively outline the requirements for food preparation and important precautions. The remaining twelve parts record three hundred and twenty-six popular dishes, meals, and famous wines and teas of the time. From the south to the north, from grand dishes to small snacks, the content is extremely rich. It is a relatively systematic and important work in China that discusses culinary techniques and cooking methods, and it has been widely circulated since its publication during the Qianlong era.