Yi Yin
The Prime Minister of the Auxiliary State of the Shang Dynasty, the famous chef of the Shang Tang Generation, has the reputation of "the saint of cooking", and the "Yiyin Soup Liquid" has been praised for thousands of years without fading.
Yi Yin (c. early 17th century BC) was named Yi (伊), and the name was Yi (阿恒). A native of Xinxian (present-day Xinxian County, Shandong) of the Shang Dynasty. He is the earliest gourmet in the mainland and the ancestor of the creation of Traditional Chinese medicine soups. Yi Yin first farmed in the countryside and then became a cook. He once tasted negative tricks and lobbied Yu Tang with taste (cooking), and Shang Tang sent emissaries to greet him with courtesy, and worshipped him as the prime minister, honoring him as "Ah Heng", and he helped Shang destroy the founding of Xia. After Tang's death, he assisted Zuo Waibing and served as the second king of Nong. After Ren Ren's death, his nephew Taijia had no way, undermined the legal system of the mall, and ignored state affairs, and Yi Yin exiled him. After 3 years, Taijia repented and returned to good. In the eighth year of Wodin (c. 16th century BC), Yi Yinshou died at the age of 100.
Mount Yilu in the county is the place where Yi Yin lived in seclusion in his later years to collect medicine, and this mountain was named Mount Eli, which later evolved into Mount Ilu. "A Glimpse of Lianyun Scenic Spots" contains: Yi Yin lives in seclusion on this mountain, and the knot is a reed, hence the name. Yi Lu Mountain is lush with lush grass and rich in medicinal materials, and after Yi Yin lived in seclusion here, he dug up herbs, studied medicinal properties, and collected folk experience. He once composed "Soup Liquid Materia Medica", which divided the medicine into cold, hot, warm and cool, acid, bitter, spicy, sweet, salty, and light 6 flavors. The medicinal properties of later generations of physicians are all from Yi Yinzhi's words. Books such as the "A and B Sutra Sequence" and the "Concise Dictionary of Chinese Medicine" are all yun Yiyin's proficiency in this herbal medicine, and he created a decoction of medicine and water decoction to get juice and drink. The title of the book "Yi Yin Tang Liquid" is not mentioned in the "Soup Liquid Materia Medica And Afterword". In the book "Lü's Spring and Autumn And Ben Wei Chapter", he also discussed the cooking technique in the tone of Yi Yin, believing that the magic of seasoning lies in the ingenious combination of sweet, sour, bitter, spicy and salty.
Dong Xiaowan
Dong Xiaowan, one of the "Eight Yans of Qin Huai" (also known as the "Eight Gems of Jinling") in the late Ming Dynasty. Both the name and the word are raised by admiration for Li Bai. She is smart and beautiful, has beautiful hair, and is a first-class figure in the old courtyard of QinHuai. In the spring of the fifteenth year of Chongzhen, Xiao Wan returned from Huangshan, her mother died, and she was frightened by Tian Hong's robbery of Jiali, and she fell seriously ill and could not come out. By the time of the time of the frontier, Xiao Wan was already dying. Xiao Wan stood up, took his hand and said, "I have been groggy for eighteen days like in a dream. When I saw Jun today, I felt refreshed. She instructed her family to hold a drink and drink with her at the bedside.
The most heartbreaking thing about Xiao Wan is to live a romantic and beautiful and emotional life in a trivial daily life. Xiao Wan is indifferent by nature and does not like fat and sweet food. Using a small pot of mustard tea to warm the rice, accompanied by one or two plates of water vegetables and soy sauce, it was her meal. The frontier people prefer sweets, seafood and wax-made smoked foods. The food xiaowan made for him was clean and delicious, and there were many kinds of tricks. She not only added an appropriate amount of salt and sour plums to the middle, but also picked the first colored and fragrant flower buds, and melted the flower juice into the perfume. The flower dew produced in this way sprays the nose in the mouth, which is rare in the world. One of the most delicious is begonia dew. Begonias have no fragrance, and Xiao Wan's begonia dew is the only one that dews gels fragrant hair. After drinking, use a white porcelain cup to hold dozens of kinds of flower dew, not to mention tasting with your mouth, the five colors floating alone, the strange fragrance overflowing, it is enough to quench thirst and quench thirst.
Pickles made by Xiaowan 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.
Xiao Wan often studies recipes and visits how to make them when he sees a strange flavor. Now people often eat tiger skin meat, that is, walking oil meat, is her invention, so it also has a little-known name called "Dong Meat", and "Dongpo Meat" contrasts with it. Xiao Wan is also good at making sugar points, she used sesame seeds, fried noodles, caramel, pine nuts, peach kernels and sesame oil as raw materials to make shortbread in Qinhuai, cut into five points, three points wide, one point thick squares, this kind of shortbread outer yellow crisp, sweet but not greasy, people call it "Dong sugar", now Yangzhou famous points are filled with fragrant Dong sugar (also called inch gold Dong sugar), rolled puff pastry Dong sugar (also called sesame shortening sugar) and Rugao ShuimingLou brand Dong sugar are all local specialties in the famous Yanghai.
Xiao Meiren
Xiao Meiren: A famous female dim sum chef in the Qing Dynasty, known for making steamed buns, pastries, dumplings and other dim sum, Yuan Mei admired her, and praised her dim sum as "small and cute, as white as snow" in the "Suiyuan Food List".
Xiao Meiren, whose family lives in the south of Yizheng Zhenzhou City. It is said that Xiao Niang was a beautiful woman when she was young, and in many poems, she was praised as "rich in the past years, her face was like a hibiscus on the shore, and her eyes were like clear autumn water." It is said that when she came out of the oven as a teenager, she was outstanding with her elegant manners and natural beauty, almost to the point of jealousy, even when Xu Niang was half old, "Fang's name is still heavy."
Yuan Ming, a famous foodie and literary scholar of the Qing Dynasty, said in his "Suiyuan Food List": "Outside the south gate of Yizheng, Xiao Meiren is good at making dim sum, and all steamed buns, peanuts, melon seeds, pastries and the like are small and cute, white as snow." "The contemporary Chinese restaurant community lists it as one of the top ten famous chefs in ancient China.
Fifty-nine years before Qianlong Chongyang, Yuan Mei sent people to Yi to requisition eight kinds of Xiao Meiren dim sum for Xiao Meiren peanuts, Xiao Meiren melon seeds, Xiao Meiren peanut crisp, Xiao Meiren melon seed crisp, Xiao Meiren melon seed crisp, a total of 3,000 pieces, shipped to Nanjing, with 1,000 pieces to give to Jiangsu Inspector QiFeng 'e (character Lichuan). The Qing Dynasty poet Zhao Yi went to Yizheng to taste Xiao Meiren's pastries and praised them, believing that the pastries named after Xiao Meiren would be as famous as Dongpo meat and Meigong cakes.
Wang Xiaoyu
Wang Xiaoyu: Famous chef during the Qianlong period of the Qing Dynasty.
During the Qianlong Dynasty, he was the head chef of the Yuan Family, a culinary expert, with skills and rich theoretical experience. The aroma of his cooked dishes spread ten steps away, and everyone who smelled it wanted to eat it. He has studied culinary techniques and has published a series of high opinions, and these technical insights have a great influence on Yuan Ming, and Yuan's "Suiyuan Food List" has many pages of insights from Wang Xiaoyu. Yuan Ming liked Wang Xiaoyu and was also very strict with Wang. After Wang's death, Yuan Ming wrote a special article "Chef Wang Xiaoyu" in honor of this excellent chef. Wang Xiaoyu was the only famous chef in ancient mainland China who had a legend after his death.
Sister-in-law Song
Song Wuyi is a famous folk female chef in the Southern Song Dynasty, who fled from Kaifeng to Hangzhou, because her husband's surname is Song ranked fifth, everyone calls her Song Fifth Sister-in-law. At that time, there were many Central Plains people who fled from the north to Hangzhou, and the officials and people were homesick and had difficulty returning home, and they wanted to taste some nostalgia to relieve their homesickness. Song Wujie opened a small restaurant outside the Qiantang Gate, specializing in fish soup, because it is a traditional Beijing flavor, which can attract those foreign guests. One day, Emperor Gaozong Zhao took a dragon boat to swim in the West Lake, once tasted its fish soup, long yan yue, so the reputation was greatly enhanced, and the value of Song sister-in-law's fish soup doubled. More and more people bought fish soup, and this exiled female cook suddenly became a rich woman, and people worshipped her as the "master of the fish". Fang Hengtai (West Lake) Shiyun: "Wuliuju by Xiaopo Lake, when the feast is thrown into the net to get fresh fish, the amount of acid loves silver knife, and the river carp is always discordant." "The five willow vinegar fish he praised, some people said is Song Sister-in-law fish soup.
Liu Niangzi
Liu Niangzi: Female chef in the Palace of Emperor Gaozong of the Southern Song Dynasty, the first female chef of the court in history, known as "Shangyu Liu Niangzi".
Liu Niangzi was the first female imperial cook in Chinese history to be in charge of the emperor's imperial food. Due to Liu Niangzi's superb craftsmanship, she was appointed by Emperor Gaozong of the Southern Song Dynasty as a wupin food shangguan.
Brahmacharya
Fan Zheng: Five generations of nuns, famous female chefs, famous for creating the "Wanton River Xiaoxiang" scenery platter, the dish and plastic art into one, so that the dish has a landscape on the dish, the plate overflows with poetry.
Shanzu
Shanzu: A generation of female celebrity chefs of the Tang Dynasty. The famous foods in the book "Youyang Miscellaneous Tricks" compiled by Duan Chengshi are all from the hands of Shanzu.
Too and gong
Taihe Gong: A famous chef of wu in the late Spring and Autumn period, he is proficient in dishes made of aquatic products, especially famous for seared fish.
Easy teeth
Yi Ya: Also known as Di Ya, a famous witch and famous chef in the Spring and Autumn Period, he is good at frying, boiling, burning, and burning, and is also a seasoning expert, and is favored by Qi Huangong.