Tiaodingji

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The Chinese cookbook Tiaodingji ( Chinese  調 鼎 集  /  调 鼎 集 , Pinyin Tiáodǐngjí  - " The Harmonic Cauldron ") is a work written in the time of the Qing Dynasty without an author's name. The manuscript of the work is now in the rare books department of the Beijing Library (Beijing tushuguan shanbenbu). The work comprises a total of 10 volumes ( juan ).

It contains over 1600 actual dishes. Grain and porridge dishes, light snacks (“dimsum”) and small appetizers (xiaochi 小吃) are included in over 400, and there is extensive discussion of cooking principles and culinary art.

The dishes, snacks and desserts included in the book were authentically recorded in shops in the cities of Yangzhou , Hangzhou and Nanjing and other places of the time, many of which were taken from books such as Suiyuan shidan (随 园 食 单), Shixian hongmi (食 宪 鸿秘), Xianqing ouji (闲情偶寄) u. a. taken.

It is an important document for research into the eating and drinking culture of the Qing Dynasty .

Parts of the work were written by Tong Yuejian (童 岳 荐).

Table of contents (ten chapters)

  • 1. Oil, salt, jiang , zao (rice wine pomace ), soy sauce, vinegar and other seasoning ingredients (with a little introduction to seasoning)
  • 2. Banquet and elegant meals for various occasions
  • 3. Special dishes made from meat ingredients
  • 4. Poultry and egg dishes
  • 5. Water product dishes (with and without scales)
  • 6. Sea products and miscellaneous
  • 7. Vegetable dishes, vegetarian dishes, etc. a.
  • 8. tea and alcoholic beverages; Wheat dishes, porridge dishes
  • 9. Snacks and snacks made from wheat flour or rice flour, etc .; Pastries; Fine steamed goods
  • 10. candied (or canned) fruits; Fruit, dried fruit, nuts and kernels; fresh flowers

Tong Yuejian

Parts of the work were written by Tong Yuejian (童 岳 荐) from Shaoxing , Zhejiang Province , whose zi name was Beiyan (北 砚). The earlier names Beiyan shidan 北 砚 食 单, Tongshi shigui 童 氏 食 规 and Tiaodingji 调 鼎 集 for the work come from a later period.

Thing (book title)

The word ding (鼎) in the book title also refers to the vessel type called thing (vessel) .

expenditure

The work is included in the book series Zhongguo pengren guji congkan , Beijing: Zhongguo shangye chubanshe , 1986.

Footnotes

  1. ↑ Our presentation is based essentially on the works Zhongguo pengren cidian and Zhongguo pengren baike quanshu .
  2. ↑ In China there is a lively discussion about whether Yuan Mei copied from the work in his cookbook called Suiyuan shidan (随 园 食 单), or vice versa.

literature

See also