Qing dynasty History of Chinese cuisine






jonathan spence writes appreciatively qing dynasty culinary arts treated part of life of mind: there tao of food, there tao of conduct , 1 of literary creation. opulence of scholar-official li liweng balanced gastronome yuan mei. make best rice, li send maid gather dew flowers of wild rose, cassia, or citron add @ last minute; li insisted water garden roses strong. yuan mei takes position of ascetic gourmet, in gastronomic work suiyuan shidan, wrote:



i chicken, pork, fish , duck original geniuses of board, each flavor of own, each distinctive style; whereas sea-slug , swallows-nest (despite costliness) commonplace fellows, no character – in fact, mere hangers-on. once asked party governor, gave plain boiled swallows-nest, served in enormous vases, flower pots. had no taste @ all.... if our host’s object impress, have been better put hundred pearls each bowl. have known meal had cost him tens of thousands, without unpleasantness of being expected eat uneatable.

after such meal, yuan said, return home , make himself bowl of congee.


the records of imperial banqueting court (光禄寺; 光祿寺; guānglù sì; kuang-lu ssu) published in late qing period showed there several levels of manchu banquets (满席; 滿席; mǎn xí) , chinese banquets (汉席; 漢席; hàn xí). royal manchu han imperial feast 1 combined both traditions.








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