Xingyuan Lu
The Chinese book called Xingyuan lu ( Chinese醒 园 录; Pinyin : Xǐngyuán lù; "Records from the Garden of Clear Consciousness (Xingyuan)") contains material on Chinese collected by the official Li Huanan (李 化 楠) from the time of the Qing Dynasty Cuisine, mainly from South Jiangsu and North Zhejiang. It was compiled and edited by his son Li Tiaoyuan (李 调 元).
The work consists of two booklets (juan). It describes the production and storage methods of over 120 beverages and dishes, seasoning ingredients and foods.
This includes bear paws , deer tendons , swallow nests , shark fins , abalone and other exotic delicacies.
The preparation methods for steam baked goods as Luobugao (萝卜糕) (from rice , glutinous rice , garden radish u. A.) Fulinggao (茯苓糕) (from the dried sclerotium of the fungus Poria cocos . Al.) And other small dishes and snacks are is something very special.
It is an important document in the study of the cuisine of the middle period of the Qing Dynasty .
Old prints and new editions
The work is contained in the Hanhai ancient book collection (函 海) in prints from the Qianlong , Daoguang and Guangxu eras of the Qing dynasty , published by Li Tiaoyuan (李 调 元), and many works by contains himself. The work is also included in the modern book series Chugoku shokkei sosho and Zhongguo pengren guji congkan on ancient Chinese culinary art.
literature
- Zhongguo pengren cidian , p. 664
- Zhongguo pengren baike quanshu , p. 654
- Zhongguo pengren wenxian tiyao , No. 107
- Zhongguo shujing , p. 888