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The Suiyuan Shidan (隨園食單/随园食单) is a work on cooking and gastronomy written by the Qing dynasty poet and scholar Yuan Mei. The manual was published in 1792 (the 57th year of Qianlong Emperor) and contains instructions and critiques on Chinese cuisine as well as a large number of recipes of dishes from the period. ==Content== The work reflects Yuan's "orthodox" literati stance on Chinese cuisine, which derided the opulent displays and dishes in banquets of his time. Yuan also resented what he regarded as the corruption of Chinese food by Manchu cooks. The work contains a preface, two chapters on gastronomy, and 12 chapters on recipes using various ingredients: #''Preface'' (序) #''Essential knowledge'' (須知單): 20 sections #''Things to avoid'' (戒單): 14 sections #''Seafoods'' (海鮮單): 9 sections #''"Riversfoods"'' (江鮮單): 9 sections #''Sacrifical animal (pork)'' (特牲單): 43 sections #''Various animals'' (雜牲單): 16 sections #''Winged tribe (birds)'' (羽族單): 20 sections #''Water tribe, scaled (fish)'' (水族有鱗單): 18 sections #''Water tribe, scaleless'' (水族無鱗單): 17 sections #''Various vegetarian dishes'' (雜素菜單): 28 sections #''Small dishs'' (小菜單): 41 sections #''Appetizers'' (點心單): 55 sections #''Rice and congee'' (飯粥單): 2 sections #''Tea and wine'' (茶酒單): 16 sections 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Suiyuan shidan」の詳細全文を読む スポンサード リンク
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