China has a history of more than 5,000 years,
Food culture has also been passed down for thousands of years,
Many famous chefs have been born in this.
So who are the famous chefs in history?
This article takes stock of the top ten famous chefs in ancient China,
They are Yi Yin, Yi Ya, Taihe Gong, Shanzu, Fan Zheng,
Liu Niangzi, Dong Xiaowan, Song Wujie, Xiao Meiren, Wang Xiaoyu, etc.,
What are their culinary characteristics and become famous chefs in ancient times?
01, Yi Yin
Yi Yin (1649 BC – 1550 BC), surnamed Yi (姒氏), courtesy name Yi (伊氏), was a native of Kongsang (present-day Kongsang Village, Qixian County, Henan Province). Because its mother lives above the Yi water, it is the name of Yi. Politician and thinker of the Shang Dynasty in the late summer, founding father of the Shang Dynasty, one of the founders of the Taoist school, and the ancestor of Chinese cooks. When Yi Yin was young, he was fostered in a family of Ku people, where he was able to learn the art of cooking, and when he grew up, he became a master of cooking. Yi Yin is outstanding, and the theory and practice of cooking are more comprehensive. There are not many records of Yi Yin's cooking practice, except that he was very popular for cooking a piece of swan soup when he went to see Shang Tang. But judging from Yi Yin's words about soup and even taste in "Lü's Spring and Autumn And Ben Wei Chapter", his culinary theory level is absolutely first-class.
02, easy teeth
Yi Ya, a famous chef in the Spring and Autumn Period, was also written as Di Ya. He was a close vassal of duke Huan of Qi and used as a Yongren. Yi Ya was the first cook to use the harmonic operation of cooking, good seasoning, very good at cooking. As a Yong person, Yi Ya is good at seasoning, so he is very pleasing to Qi Huangong. Because he was a chef with high cooking skills, and he was the first person to open a private restaurant, he was called a grandmaster by chefs.
03, Too and Gong
Taihe Gong, a famous chef of wu in the late Spring and Autumn period, a native of Wuxi. Proficient in making aquatic products as raw dishes, especially the seared fish is famous all over the world, especially loved by Wu Wang Jibian. In order to seize the throne, The Wu gongzi Ji Guang asked the warriors to eliminate Ji Guan. Knowing that he loved to eat fish, he worshipped Taihe Gong as a teacher on the shore of Taihu Lake, learned to be a chef, learned the art for 3 months, and finally learned the craft of grilled fish. Ji Guan was greedy for this good dish, and came to attend Ji Guang's family banquet, specially placing a short sword in the belly of the grilled carp, taking the opportunity to serve the dish to approach Ji Guan and stabbing the staff to death on the spot.
04. Ancestors
Shanzu was a female celebrity chef of the Tang Dynasty. The famous foods in the book "Youyang Miscellaneous Tricks" compiled by Duan Chengshi are all from the hands of Shanzu. According to historical records, Shanzu was the cook of Duan Wenchang, the tang dynasty minister. Duan once compiled the 50 chapters of the "Food Classic", presided over the female chef Ofezu of the Duanfu Kitchen, the cooking skills were originally exquisite, and Duan's tuning was like a tiger adding wings, and his skills were even more extraordinary. She has a unique skill in the cultivation of raw materials, the blending of tastes, the fire and martial arts, and the ability to do everything.
05. Brahman
Fan Zheng, a nun and famous female chef of the five generations, is famous for creating the "Small Sample of The Chuan River" scenery platter, integrating dishes with plastic arts, so that there are landscapes on the dishes and poetry on the plate. The small sample is carved and made of raw materials such as pork, preserved meat, meat sauce, melons and fruits, vegetables and so on. When she put together the arrangement, she took the 20 landscape drawings of the Villa of Yuanchuan painted by Wang Wei as the model, and made the villa scenery, so that there was a scenery on the dish and the plate was full of poetry.
06, Liu Niangzi
Liu Niangzi was a female cook in the palace of Emperor Gaozong in the Southern Song Dynasty, in charge of the emperor's imperial food. Liu Niangzi is highly skilled, although the palace stipulates that the "Shang Food" as a "Five Pins" official should be served by a male chef, but she was appointed as a good dish loved by the emperor with one hand, and people respected her as "Shang Food Liu Niangzi". Liu Niangzi was the first famous female court cook in China, the Song Dynasty version of "Great Changjin".
07, Dong Xiaowan
Dong Xiaowan (1624-1651 AD), named Bai, the character Xiaowan, the number Qinglian, a native of Suzhou, Jiangsu, fell to the Qinglou because of the poverty of his family road, and was named nanjing Jiaofang Sile, and was the same as Liu Ruyi, Chen Yuanyuan, Li Xiangjun and so on as "Qin Huai Bayan". Dong Xiaowan is also a master chef, and her pickles can make yellow like wax and green like green. All kinds of wild vegetables have a strange smell in her hands. The fire meat she makes has the smell of pine cedar, the wind fish has the smell of chamois, the drunken clams are like peach blossoms, the pine shrimp is like dragon's whiskers, the oil pomfret is like sturgeon, the baked rabbit crispy chicken is like cake bait, and the dagger is wonderful. According to reports: people often eat tiger skin meat, walking oil meat, is her invention. The "Memories of Yingmei'an" records in more detail The method by which Dong Xiaowan made peach paste, melon paste, and red curd milk. As well as some comments on diet and brewing methods.
08, Song Fifth Sister-in-law
Song Wujie, a famous folk female chef of the Southern Song Dynasty, Gaozong Zhao took a dragon boat to the West Lake, once tasted its fish soup, praised it endlessly, so his reputation was greatly enhanced, and he was regarded as the "master ancestor" of the fish. Song Wuzhi took vinegar as the main condiment, supplemented by ginger, garlic, sugar, salt, etc., and cooked a dish of "vinegar fish" with a unique color, aroma and taste, which was rewarded by the Lord of Ten Thousand Multiplications, known from all over the world, imitated everywhere, and passed down as a famous dish for generations. Hangzhou's LouwaiLou, Wuliuju, etc., have flourished for hundreds of years because of the operation of vinegar slippery fish.
09, Xiao Meiren
Xiao Meiren, a famous female dim sum chef during the Qianlong period of the Qing Dynasty, was known for her good production of steamed buns, pastries, dumplings and other dim sum, Yuan Mei admired her, and praised her dim sum as "small and lovely, as white as snow" in the "Suiyuan Food List". Due to the appreciation of the emperor's relatives and the favor of the literati and celebrities, Xiao Meiren cake became a favorite pastry of Jiangnan celebrities for a while, and the snacks made by Xiao Meiren during the Qianlong period were given as royal tributes.
10. Wang Xiaoyu
Wang Xiaoyu, who was the head chef of the Yuan family during the Qianlong Dynasty, was a culinary expert with skills and rich theoretical experience. The aroma of the dishes he cooked emitted "smells its stinky aroma, and everything outside the ten steps is gradually followed." He has studied culinary techniques and has published a series of high opinions, which have a great influence on Yuan Ming, and the "Suiyuan Food List" has a lot of insights from Wang Xiaoyu. After Wang Xiaoyu's death, Yuan Ming wrote a "Biography of Chef Wang Xiaoyu" in honor of this excellent chef.
Chinese cuisine also has a lot of culture,
Bring your stomach,
Go to the places where the food is famous and eat it...
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