Xiepu
The Chinese book Xiepu ( Chinese 蟹 譜 / 蟹 谱 , Pinyin xièpǔ - “ Crab Handbook ”) was written by Fu Gong in 1060 of the Song Dynasty . It consists of two volumes (juan) and is divided into three sections.
The author comes from what is now Shaoxing , Zhejiang Province . It is one of the most famous Chinese crab monographs and an important source on the history of Chinese food and drink culture.
content
It contains a total of 66 crab-related stories, foods, and seals. It provides information on cooking styles and preparation methods and is therefore an important source for the history of the Chinese food and drink culture of the Song era.
Example: "Hand-washed crabs"
“The people in the north are cruelly cutting the crabs alive. They are washed with Sichuan pepper and oranges (peels), then they can be eaten. This is called "hand-washed crabs" (Xǐshǒuxiè 洗手 蟹). "
Shinoda Osamu notes that today in Beijing people no longer use Sichuan pepper or oranges (peel) to remove the crab smell, but chrysanthemum tea.
Recipe comparison with the song time Dongjing meng Hua lu
"Live Chinese woolly crabs are washed clean and they are marinated in salt, rice wine (jiu), ginger, dried orange peel (chengpi) and flower pepper."
Old prints
The work is included in the old book series Baichuan xuehai , Shanju zazhi , Shuofu , Siku quanshu and Comprehensive Collection of Congshu .
continuation
Under the title Continuation of the Krabben-Handbuch ( Chinese 蟹 譜 / 续 蟹 谱 , Pinyin Xùxièpǔ - "Continuation of the Krabben-Handbuch") a one-volume continuation of this work was published in the Qing period. Its author is Chu Renmu . - It should also be noted that Xiepu can also mean a book section with crab recipes .
See also
literature
- Zhongguo pengren cidian , p. 661
- Zhongguo pengren baike quanshu , p. 651
- Zhongguo pengren wenxian tiyao , No. 43
- Zhongguo shijing , p. 871
- Shinoda Osamu: Zhongguo shiwu shi yanjiu [Research on the history of Chinese food], Gao Guilin et al. [chin. Translated from the Japanese book Chûgoku shokumotsu shi no kenkyû]. Zhongguo shangye chubanshe, Beijing 1987, p. 154
References and comments
- ↑ 北 人 以 蟹 生 拆 之 酷。 以 椒 橙 盥 手 毕 ， 即可 食。 目 为 洗手 蟹 («蟹 谱»). Quoted from Shinoda, Übers. R.St.
- ↑ Cf. the keyword “Xǐshǒuxiè” in Zhongguo pengren cidian , p. 324 (dishes of the Song dynasty), which is based on other sources and provides completely different information. - We are not always sure whether Shinoda Osamu really had Chinese haute cuisine, or at least sophisticated cuisine, in mind during his investigations in the middle of the cruel 20th century. (R.St.)
- ↑ The Zhongguo pengren baike quanshu , p. 58, gives this recipe for Xǐshǒuxiè ("hand-washed crabs") after the Dongjing meng Hua lu ( Chinese 東京 夢華 錄 / 东京 梦华 录 , Pinyin Dōngjīng mèng Huà lù - “The dream of Hua in the Eastern Capital [ie Kaifeng] ”) by Meng Yuanlao so again. - A form of preparation that is familiar to us from today's Chinese cuisine! - The Zhongguo pengren cidian under the keyword zuìxiè 醉蟹 ("tipsy crabs") indicates that some crabs are eaten right away in the recipe known today as zuìxiè ("tipsy crabs"), some after a week, others again after 30 to 60 days. However, because the animal is also an intermediate host of lung fluke disease, a longer laying time is better.
- ↑ Zhongguo pengren wenxian tiyao , p. 45.