Ming Xian Yong Titled Recipe

Author: Zhang Suhua, Editor-in-Chief
Publisher:
Publish Date: 1997-12-01
Features: Mr. Zhang Suhua is a dedicated individual. He spent over two decades researching culinary techniques and theory, integrating theory with practice to develop his own unique style. What is even more remarkable is that he devoted another decade to compiling the Collection of Famous Scholars' Poems and Recipes, inviting calligraphers and painters from Beijing, Shanghai, Shandong, Fuzhou, Xiamen, and other regions to inscribe recipe names for one hundred renowned dishes. The renowned calligrapher Wang Ruchang wrote the book's title in cursive script. Compiling a cookbook is not difficult, but gathering calligraphic works from various artists is a challenge. Mr. Suhua tirelessly pursued this goal, traveling far and wide like a swallow collecting mud, gradually accumulating until his dream came true. Chinese culinary art is world-renowned and highly praised, while Chinese calligraphy is a treasured gem of the nation's culture, with a long and rich history. To savor delicious cuisine while admiring calligraphic art is truly one of life's great pleasures. Now, with the Collection of Famous Scholars' Poems and Recipes about to be published, combining these two arts in one book is undoubtedly a creative achievement. I am confident that readers who love Chinese culture will warmly welcome this book. The recipes inscribed by over one hundred calligraphers and painters in this book, in various scripts—cursive, regular, clerical, and seal—display great creativity, making it a breathtaking showcase of artistic excellence. At the time of publication, Mr. Suhua asked me to write a preface. Though in poor health, I was happy to comply, and this is the result. Written on May 16, 1997.