Songshi yangsheng bu

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The work Songshi yang sheng bu ( Chinese  宋氏养生部  - "Family songs leader for the care of the physical") was developed by Song Xu (宋诩) in the year 1504 of the Ming Dynasty written.

The author comes from Huating (华亭) in Jiangnan (江南). It comprises a total of 6 chapters (juan). Mainly the cooking experiences of his mother, who lived in Beijing for a long time, are reported. The focus is on dishes from Jiangsu cuisine and Beijing cuisine. In addition to dishes from the Han Chinese, it also includes dishes from the Mongols, Hui, Tibetans (Zang), Manchu, Miao (Hmong) and Uighurs.

Contents overview

  • Chapter 1
    • Tea, alcohol, jiang (soy sauce, etc.), vinegar, etc. a. (茶 、 酒 、 酱 、 醋)
  • Chapter 2
    • Wheat flour meals, starch meals, sugar production, fruit candying, soups, etc. a. (面食 、 粉 食 、 {饣 唐} 制 、 蜜饯 、 汤水)
  • Chapter 3-4
    • Meat dishes from mammals, poultry, scaled animals (fish, etc.), reptiles, etc. a. (兽 属 、 禽 属 、 鳞 属 、 虫 属 荤食)
  • Chapter 5
    • Vegetables and fruits, vegetarian dishes, etc. a. (菜 果 、 素食)
  • Chapter 6
    • various types of processing, manufacture of medicine, storage, avoidance, etc. a. (杂 造 、 药 制 、 收藏 、 宜 禁)

In the six chapters, a total of 1300 processing and storage methods for food are reported.

Old prints and modern editions

The work is contained in the Zhuyu shanfang zabu (竹 屿 山房 杂 部; "Miscell from the Bamboo Island Studio"), of which there is a Siku quanshu (四库 全书) edition. In 1989 the Beijing publishing house Zhongguo shangye chubanshe published an edition annotated by Tao Wentai (陶 文 台).

Footnotes

  1. ↑ See Zhongguo shijing . According to other works, he comes from Songjiang (Sōngjiāng 松江).
  2. ↑ The content can only be reproduced very roughly here. - Our presentation is essentially based on the Zhongguo pengren cidian . (R.St.)

literature

See also