Yangxiaolu
The Chinese book called Yangxiaolu ( Chinese : 养 小 录; Pinyin : Yǎngxiǎolù; "Little Nutrition Guide") was written by Gu Zhong (顾 仲) from the Qing Dynasty . Its scope is three booklets (juan). It was compiled after 1698. The author is from Jiaxing City (嘉兴) in Zhejiang Province.
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In his work, Gu Zhong describes the preparation of over 190 beverages, seasoning ingredients, (steamed) pastries and dishes. It covers the practical side of food and the way of eating and drinking. His work has had a significant impact on the history of Chinese cuisine.
Focus: Zhejiang cuisine
The Zhejiang cuisine is the main focus of the plant. However, it will also describe the preparation of specialties from the central areas ( Zhongyuan ) and the north, such as bear paws, "almond milk" (xìnglào 杏 酪) and dairy products (made with bean curd ). From Zhejiang it contains z. B. Information about foods made with bamboo shoots , water products, ham products.
Original title
The original title of the work was Shixian (食 宪), it was later changed to Yangxiaolu (养 小 录).
Categories
The work is divided into conventional categories:
- Drinks (yin 饮)
- jiàng (jiang 酱)
- (steamed) pastries (er 饵)
- Vegetables (shu 蔬)
- Fruits / nuts (guo 果)
- Delicatessen chapter (jiayao pian 嘉 肴 篇)
- Fish (yu 鱼)
- Poultry (qin 禽)
- Eggs (luan 卵)
- Meat (rou 肉)
Old prints and modern editions
The work is relatively easily accessible in the old book collections Xuehai leibian and Comprehensive Collection by Congshu and in the modern compilations Chugoku shokkei sosho and the 1984 edition of Zhongguo pengren guji congkan, which is considered reliable .
Footnotes
- ↑ Our presentation is essentially based on the works Zhongguo pengren cidian and Zhongguo pengren wenxian tiyao
- ↑ As an example of the different types of products that have found their place under this heading (also in other works), we would like to mention the Chinese names of the products in this group without comment and untranslated. Many aspects of jiàng (酱) are neglected in Western representations. The products mentioned below are also to be cited as proof that even readers and food experts who are proficient in Chinese are often confronted with seemingly insoluble problems with the jiàng terminology. According to Zhongguo pengren wenxian tiyao , the following is described in Yangxiaolu under the category jiàng (酱): the production of 甜酱 、 仙 酱 、 一 料 酱 、 糯米 酱, the production of 酱油 、 芝麻酱, the production of 腌肉 水 and 雪 咸水, the making of 芥 卤 ， 笋 油 and the making of 糟 、 醋 、 芥辣 、 梅 酱 酱 、 豆类 食品 、 粥 and 粉.
literature
- Zhongguo pengren cidian , p. 664
- Zhongguo pengren baike quanshu , p. 675.
- Zhongguo pengren wenxian tiyao , No. 116
- Zhongguo shijing , p. 885.