Suiyuan Shidan

A Chinese culinary classic, a conscientious list of delicacies inherited from Qing Dynasty gourmets, and a food guide highly praised by masters such as Lu Xun, Wang Zengqi, Liang Shiqiu, and Su Tong. Printed in full color with 24 exquisite illustrations, it fully presents the beauty of Chinese cuisine.
"Suiyuan Shidan" is a collection of classical Chinese essays written by Yuan Mei, a poet and essayist of the Qing Dynasty. The book is divided into fourteen sections:須知單 (Notes), 戒單 (Precautions), 海鮮單 (Seafood), 江鮮單 (River Delicacies), 特牲單 (Special Meats), 雜牲單 (Assorted Meats), 羽族單 (Poultry), 水族有鱗單 (Scaled Aquatic Creatures), 水族無鱗單 (Unscaled Aquatic Creatures), 雜素菜單 (Assorted Vegetarian Dishes), 小菜單 (Side Dishes), 點心單 (Dim Sum), 飯粥單 (Rice and Porridge), and 茶酒單 (Tea and Wine), plus a preface. It meticulously records over 320 popular northern and southern dishes, snacks, and famous teas and wines of the Qing Dynasty, and provides extremely incisive discussions on the selection, processing, cutting, cooking, and the color, aroma, taste, appearance, and presentation of dishes. It is hailed by food critics at home and abroad as China's historical "culinary bible."

2021-09-01

古吴轩出版社

Bamboo and Stone Culture

192

9787554617960