Jiating shipu

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The Chinese cookbook called Jiating shipu ( Chinese家庭 食谱; 'Family Cooking Recipes ') was written by Li Gong'er (李 公 耳) from Changshu , Jiangsu Province , in the early days of the republic.

content

The extensive work is divided into ten major categories:

  • Small dishes and snacks (点心)
  • Meat and fish dishes (荤菜)
  • vegetarian dishes (素菜)
  • Salted products (盐 货) (mainly vegetarian, meat and fish products pickled in salt, Shaoxing rice wine and seasoning ingredients)
  • zao products (糟 货) (placed in spirits or fermented glutinous rice with salt and seasoning ingredients)
  • jiang products (酱 货) (vegetable products made with sweet wheat flour paste or soy sauce with the addition of salt and alcohol in thick sauce, it also introduces the production of sweet wheat flour paste and soy sauce)
  • Smoked products (燻 货) (pork, chicken, fish or bean products as well as garden radishes are smoked)
  • Sugar products (糖 货) (candied fruits or sugar lumps)
  • Alcoholic beverages (酒) (sixteen home-made production methods for alcoholic beverages are described)
  • Fruits (果) (bean products pre-cooked with various cooking methods as well as melon seeds, sunflower seeds, soft chestnuts fried with stirring)

The plant has a total of 228 drinks and meals. Most of them are typical recipes from Jiangnan (江南) cuisine (from the area around Lake Tai ). Their preparation is described relatively briefly. It is suitable for home use.

expenditure

It was published in Shanghai in 1917 by Zhonghua shuju .

Three sequels (by Shi Xisheng)

The book seems to have met the taste of its time, because by another author, Shi Xisheng (时 希圣), who also comes from Changshu City in Jiangsu Province , three were published by the same publisher in 1923, 1925 and 1926 Sequels appeared. They have the following titles: Jiating shipu xubian (家庭 食谱 续编 "Family recipes. Continuation"), Jiating shipu sanbian (家庭 食谱 三 编 "Family recipes. Third volume") and Jiating shipu sibian (家庭 食谱 四 编 "Family recipes. Fourth volume." ").

See also

literature

References and comments

  1. ↑ Our presentation is based essentially on the information in the works named in the bibliography.