Shixian hongmi

The book Shixian hongmi ( Chinese : 食宪鸿秘; Pinyin : Shíxiàn hóngmì; 'Guide to the Mysteries of the Kitchen'; English Grand Secrets of Diets) is traditionally written by the scholar, poet and bibliophile Zhu Yizun (朱彝尊) (1629–1709 ) from Xiushui (today: Jiaxing ), Zhejiang Province . According to other voices, it is the work of Wang Shizhen王士祯 (1634–1711). The work comprises two volumes ( juan ).

It is an important work on the history of Chinese food and drink culture, particularly on the regional cuisine of Zhejiang Province during the Qing Dynasty. The treatment of some dairy products from northern China is also of interest .

content

The following subject areas are dealt with under more than 400 key words: Seasoning ingredients, drinks, fruit / fruits / nuts / kernels, flowers and blossoms, dishes, snacks / snacks made from wheat flour or rice flour and grain dishes and porridge dishes. The focus of the meal is on specialties from Zhejiang Province . The preparation of the food is briefly explained, it is intended for practical use.

structure

It is divided into the following subject groups:

First volume
- Drinks (yin 饮)
- Wheat dishes (fan 饭)
- Starch products (fen 粉)
- Porridge dishes (zhu zhou 煮粥)
- Er-Feinbackwaren (er 饵)
- Filling material (xianliao 馅料)
- Jiang (jiang 酱)
- Vegetables / vegetarian ingredients (shu 蔬)

Second volume
- Canfangpu (canfangpu 餐芳谱)
- Fruits (guo 果)
- Fish (yu 鱼)
- Crabs (xie 蟹)
- Poultry (qin 禽)
- Eggs (luan 卵)
- Meat (rou 肉)
- Spices (xiang 香)
- Plant cultivation (zhongzhi 种植)

Example: crabs

The crab recipes category includes, for example, the preparation methods for the following dishes: crabs pickled in rice wine pomace (zaoxie 糟蟹), tipsy crabs (zuixie 醉蟹), cooked crabs (zhuxie 煮蟹) and steamed crabs (zhengxie 蒸蟹).

influence

The book was very influential during the Qing Dynasty, as can be seen from Yuan Mei's Suiyuan shidan and Gu Zhong's Yangxiaolu .

attachment

The work Wang Fu yun chaoben汪拂云抄本is attached to the Shixian hongmi . It only contains 78 points. It also describes dishes and small snacks or desserts (caidian).

Zhejiang cuisine and exotic Chinese delicacies

The regional cuisine of Zhejiang is the focus of the work, but it also includes specialties from the central areas ( Zhongyuan ) and northern China. Its bamboo shoot dishes, ham dishes (with the famous Jinhua ham ) and exotic delicacies from the mountains and the sea are remarkable . Such exquisite ingredients are, for example, abalone , sea cucumber , shark fins , swallow nests , bear paws , deer tendons (lujin), deer tail (luwei) and deer penis (lubian).

Dairy products of the north

The dairy products (not widely used in China) and snacks or snacks ( miandian ) from northern China, mostly made from wheat flour, are also noteworthy.

Old prints and new editions

The first print is from the Yongzheng era of the Qing Dynasty , another from the Qianlong era. The work is contained in the second volume of the Japanese compilation Chugoku shokkei sosho and also in the book series Zhongguo pengren guji congkan (Beijing: Zhongguo shangye chubanshe, 1985).

literature

Zhongguo pengren cidian , p. 664.
Zhongguo pengren baike quanshu , p. 540.
Zhongguo pengren wenxian tiyao , No. 99.
Zhongguo shijing , p. 885.
Arthur W. Hummel (Ed.): Eminent Chinese of the Ch'ing Period (1644-1912). 2 volumes. United States Government Printing Office , Washington 1943.

Individual evidence

↑ A collection of his works named after his study ( Pushuting ji曝书亭集) is contained in the book series ( congshu ) called Sibu congkan (四部丛刊). His anthology of Ci poems from the Tang, Song, Jurchen and Mongol dynasties was published under the name Cizong (词综). A reprint of the Qiushulou (裘抒楼) edition of the Kangxi era was published in 1975 by the Beijing publishing house Zhonghua shuju .
↑ For further theories see the works in the bibliography. Both biographies are contained in Hummel (1943). The work presented here is not mentioned in it.
↑ Our presentation is essentially based on Zhongguo pengren cidian and Zhongguo pengren baike quanshu .
↑ The names of the dishes can only give an approximate impression of the preparation. For example, the subject group Er-Feinbackwaren (er 饵) contained in the first volume contains: 绿豆糕, 八珍糕, 山楂糕, 梨膏 and 蒸裹粽; the jiang group: 梅卤, 建豆腐, 糟乳腐, 冻豆腐, 腐干, 笋豆; the vegetable group: 京师腌白菜, 梅菜, 酱王瓜, 糖姜, 笋干, 木耳, 种麻菇法, 竹菇, 种木菌. The general problem of categorizations in Chinese lexicons and other works cannot be discussed here.

[1] A collection of his works named after his study ( Pushuting ji曝书亭集) is contained in the book series ( congshu ) called Sibu congkan (四部丛刊). His anthology of Ci poems from the Tang, Song, Jurchen and Mongol dynasties was published under the name Cizong (词综). A reprint of the Qiushulou (裘抒楼) edition of the Kangxi era was published in 1975 by the Beijing publishing house Zhonghua shuju .

[2] For further theories see the works in the bibliography. Both biographies are contained in Hummel (1943). The work presented here is not mentioned in it.

[3] Our presentation is essentially based on Zhongguo pengren cidian and Zhongguo pengren baike quanshu .

[4] The names of the dishes can only give an approximate impression of the preparation. For example, the subject group Er-Feinbackwaren (er 饵) contained in the first volume contains: 绿豆糕, 八珍糕, 山楂糕, 梨膏 and 蒸裹粽; the jiang group: 梅卤, 建豆腐, 糟乳腐, 冻豆腐, 腐干, 笋豆; the vegetable group: 京师腌白菜, 梅菜, 酱王瓜, 糖姜, 笋干, 木耳, 种麻菇法, 竹菇, 种木菌. The general problem of categorizations in Chinese lexicons and other works cannot be discussed here.