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This is a list of historical Chinese sources referring to Chinese cuisine. Not long after the expansion of the Chinese Empire during the Qin dynasty (221–207 BC) and Han dynasty (202 BC – 220 AD), Chinese writers noted the great differences in culinary practices among people from different parts of the realm. These differences followed to a great extent the varying climate and availability of foodstuffs in China.

Pre-Han dynasty[edit]

Documents compiled before 206 BC.

Title Chinese name Date Author Description
Zhouli zhushu (Notes and Commentaries on the Rites of Zhou) simplified Chinese: 周礼注疏; traditional Chinese: 周禮注疏 Government officials An annotated version of the Rites of Zhou[1]
Yili zhushu (Ceremonies and Rites with Commentaries)[2] 仪礼注疏; 儀禮注疏 Banquet rites, single food offering rites, secondary food offering rites, and other rites mentioned
Liji zhengyi (Book of Rites)[3] 礼记正义; 禮記正義 Eight different delicacies and others are mentioned.
Lüshi Chunqiu (Master Lü's Spring and Autumn [Annals]) 吕氏春秋; 呂氏春秋 c. 239 BC during the Qin dynasty Under the patronage of Lü Buwei An encyclopedic Chinese classic text compilation (Basic Taste)
Simin yueling jiaozhu (The Four Groups Practice Calendar) 四民月令 mid 2 AD Eastern Han dynasty Minister Official Que Shi A book of mainly agricultural practices where food related topics are partially mentioned

Pre-Sui states[edit]

Documents from before the Sui dynasty (581–618).

Title Chinese name Date Author Description
Shijing (Classic of Poetry) simplified Chinese: 诗经; traditional Chinese: 詩經 1000–600 BC Northern Wei dynasty Lu Shi A collection of poetry from the 11th to 7th centuries BC
Nanfang Caomu Zhuang (Plants of the Southern Regions) 南方草木状; 南方草木狀 Claims to have been completed in 304 AD. Often considered a Song-era forgery.[4] Western Jin dynasty scholar and botanist Ji Han (嵇含) Chinese subtropical flora
Qinjing (Book of Birds) 禽经; 禽經 The naming of birds with their characteristics and other elements
Shizhen lu (Food record) 食珍录; 食珍錄 Northern and Southern dynasties era Yu Cong Recipe book with a focus on southern cuisine
Qimin Yaoshu (Essential Methods of the Common People)[5] 齐民要术; 齊民要術 533 and 544 BC Northern Wei dynasty official Jia Sixie Ancient Chinese agricultural texts[6][7][8] (Section of Volumes 1–7)

Sui dynasty[edit]

Documents compiled during the Sui dynasty (581–618).

Title Chinese name Date Author Description
Shijing (Book of Foods) 食经 Sui dynasty Xie Feng
Beitang shuchao (Excerpts of Books in the Northern Hall)[9] simplified Chinese: 北堂书钞; traditional Chinese: 北堂書鈔 Yu Shinan, an official and calligrapher The oldest surviving leishu, which is a kind of Chinese reference book or encyclopedia.[10] Includes a chapter covering beverages and foods.

Tang dynasty[edit]

Documents compiled during the Tang dynasty (618–907).

Title Chinese name Date Author Description
Yiwen Leiju (Encyclopedia of Arts and Letters) 藝文類聚
艺文类聚 		Ouyang Xun, a calligrapher А poetic encyclopedia;[11][12] book 72 covers food.
Beiji qianjin yaofang (Essential Formulas Worth a Thousand Gold) 備急千金要方
备急千金要方 		Sun Simiao, known as the King of Medicine Along with Qian Jin Yi Fang (Supplement to the Formulas Worth a Thousand Gold), both significantly contributed to the development of Chinese medicine.[13] Book 26 refers to food treatments.
Shipu (Recipe Manuals) 食譜
食谱 		A generic term to refer to recipe books during the Tang dynasty[14]
Shiliao bencao (Materia Medica for Successful Dietary Therapy)[15] 食療本草
食疗本草 		684[16] or
701 – 704 and 721–739[17] 		Meng Shen and Zhang Ding[18] The earliest complete dietary work. Based on Meng Shen's book Buyang fang (Prescription to Replenish and Nourish), Zhang Ding expanded it and renamed it as such.[17] (Fragment)
Chajing (The Classic of Tea) 茶經
茶经 		written between 760 and 780 Lu Yu The very first monograph on tea in the world that records Chinese methods of tea cultivation and preparation[19][20]
Jiancha shuiji (Note on Brewing Tea)[21] 煎茶水記
煎茶水记 		Zhang Youxin (張又新), a tea expert Discusses the way of tea brewing and suggests a trend towards more study of tea[22][23]
Shiyi xinjian (A Revised Mirror for the Dietitian) 食醫心鑑
食医心鉴 		published in 850 Unknown Food therapy[24][25]
Youyang zazu (Miscellaneous Morsels from Youyang) 酉陽雑俎
酉阳杂俎 		published approximately in 853 Duan Chengshi A miscellany of Chinese and foreign legends and hearsay, reports on natural phenomena, short anecdotes, and tales of the wondrous and mundane, as well as notes on such topics as medicinal herbs and tattoos. （酒食）
Lingbiao lu yiji (Strange Southern Ways of Men and Things) 嶺表錄異記
岭表录异记 		written between 889 and 904 Liu Xun (劉恂) [26][27] (Fragment)
Shanfujing shoulu (The Manuscript of the Diet Minister's Classic) 膳夫經手錄
膳夫经手录 		856 Yang Yezhuan Introduces many formulae for diet therapy[28]
Shanfulu (Chef's Manuals) 膳夫錄
膳夫录 		Southern Sung Zheng Wang (鄭望) Anecdotes[29]

Song dynasty[edit]

Documents compiled during the Song dynasty (960–1279). The population of China doubled in size during the 10th and 11th centuries. This growth came through expanded rice cultivation in central and southern China, the use of early-ripening rice from southeast and southern Asia, and the production of abundant food surpluses.[30][31]

Title Chinese name Date Author Description
Shipu 食譜
食谱
Qingyilu (Records of the Unworldly and the Strange) 淸異錄
清异录 		950 [32]
Taiping Yulan (Imperial Readings of the Taiping Era) 太平御覽
太平御览 		977 to 983 Li Fang An encyclopedia (Volumes 843–867 are on diets)
Sunpu (Treatise on Bamboo Shoots) 筍譜
笋谱 		c. 970 Zang Ning, a monk 98 kinds of bamboo[33]
Benxinzhai shushipu (Vegetarian Recipes from the Study of the True Heart)[34] 本心齋蔬食譜
本心斋蔬食谱 		13th century Chen Dasou (陳達叟) Cookery
Shanjia qinggong (The Simple Foods of the Mountain Folk)[35] 山家淸供
山家清供 		13th century Lin Hong (林洪), Zhao Xigu a connoisseur This cookbook introduces food and beverages of hermits in the mountains[36] and usages of sugar in cookery.[37] It also mentions a cultural proverb related to pasta.[38]
Rucao jishi 茹草记事 Published in 1646 Lin Hong, Tao Zongyi, Tao Ting [39]
Shidafu shishi wuguan (Five Considerations When Scholar-officials Eat)* 士大夫食時五觀
士大夫食时五观 		between 1045 and 1105 Huang Tingjian, a calligrapher Deals with five points of etiquette for shidafu (gentlemen or officials) when eating meat[40][41]
Shouqin yanglao xinshu (A New Book on Supporting Parents for Longevity)[42] 壽親養老新書
寿亲养老新书 		Zou Xuan [43][44]
Beishan jiujing (The Wine Classic of North Mountain) 北山酒經
北山酒经 		between 1535 and 1615 Zhu Gong (朱肱) The first book extant entirely focused on wine and wine making[45][46]
Yushipi (Jade Pie) 玉食批
Chalu (The Record of Tea) 茶錄
茶录 		Cai Xiang A renowned tea book[47]
Lizhi pu (Note on the Lychee) 荔枝譜
荔枝谱 		1059 Cai Xiang The first monograph on any fruit tree written by a Chinese writer, in which over 30 varieties of fruit are mentioned including the lychee[48][49]
Dongxi shichalu (Dongxi Tea Tasting Record) 東溪試茶錄
东溪试茶录
Pincha yaolu (Essentials in Tea Tasting) 品茶要錄
品茶要录
Jiupu 食经
Julu (Note on Oranges) 橘錄
橘录 		1178 Han Yan[50]
Tangshuang pu (Frosting Recipe) 糖霜譜
糖霜谱
Xuanhe beiyuan gongcha lu 宣和北苑貢茶錄
宣和北苑贡茶录
Beizuan bielu 北苑別錄
北苑别录
Xiepu (Note on Crab) 蟹譜
蟹谱 		written about 1059 Crabs[51]
Xielüe 蟹略
Junpu (Note on Mushrooms) 菌譜
菌谱
Dongjing Meng Hua Lu 東京夢華錄箋注
东京梦华录 		孟元老, Meng Yuanlao fl. 1126–1147 Journal of daily life in Kaifeng
Ducheng jisheng 都城紀勝
都城纪胜
Wulin jiu shi 武林舊事
武林旧事
Nan Song shisi ji (Records of Marketplaces in the Southern Song Dynasty) 南宋市肆记
Mengliang lu 夢粱錄
梦粱录
Wushi Zhongkuilu 吳氏中饋錄
吳氏中馈录 		Madame Wu The earliest Chinese cookbook written by a woman and one of the first to mention the use of soy sauce
Fanshenglu or Xihulaoren fanshenglu 繁胜录 or 西湖老人繁勝錄 Fragment

Jin dynasty[edit]

Documents compiled during the Jin dynasty (1115–1234).

Title Chinese name Date Author Description
Shiwu bencao (Materia Medica on Food) 食物本草 Li Gao (李杲), a major medical scholar of the time[52]

Yuan dynasty[edit]

During the Yuan dynasty (1271–1368), contacts with the West also brought the introduction to China of a major food crop, sorghum, along with other foreign food products and methods of preparation.

Title Chinese name Date Author Description
Nongshu (Agricultural Treatise) 農書
农书 		1149 Chen Fu Deals with paddy rice farming and sericulture in southern China[53]
Riyong bencao (Materia Medica for Daily Use)[54] 日用本草 1367[55] Wu Rui, an official medical authority One of famous works on dietetics written in the Yuan dynasty.[56] It lists of 540 common foods with medicinal properties.[55]
Yinshan zhengyao (Orthodox Essentials of Dietetics) 飮膳正要
饮膳正要 		Hu Sihui, an imperial dietary physician The book, that defines essential diets for a healthy person, is regarded as the first systematic document on nutritional principles in China.[52][57]
Nongsang yishi cuoyao (Fundamentals of Agriculture and Sericulture for Food and Clothes) 農桑衣食撮要
农桑衣食撮要 		1314 Lu Mingshan[58] Sugarcane and sugar manufacturing[59]
Yinshi xuzhi (Must Known for Diet) 飮食須知
饮食须知 		Jia Ming One of the famous works on dietetics written in the Yuan dynasty[52]
Yunlin tang yinshi zhidu ji (The Food and Drink System of Yunlin)[60][61] 雲林堂飲食制度集
云林堂饮食制度集 		Ni Zan, a famous painter The book, with various recipes for ordinary foods, is said to be the first book of China actually aimed for ordinary households.[62][63]
Jujia biyong shilei quanji (Collection of Necessary Matters Ordered for the Householder)[64] 居家必用事類全集
居家必用事类全集 		1301 An encyclopedia that became a precursor to encyclopedias of the late Ming, and has a chapter devoted to "foods of the Muslims"[65][66] (gengji 庚集, jiji 己集)
Zhuanshi 饌史
馔史

Ming dynasty[edit]

China during the Ming dynasty (1368–1644) became involved in a new global trade of goods, plants, animals, and food crops known as the Columbian Exchange. Although the bulk of imports to China were silver, the Chinese also purchased New World crops from the Spanish Empire. This included sweet potatoes, maize, and peanuts, foods that could be cultivated in lands where traditional Chinese staple crops—wheat, millet, and rice—couldn't grow, hence facilitating population growth.[67][68] In the Song dynasty (960–1279), rice had become the major staple crop of the poor;[69] after sweet potatoes were introduced to China around 1560, they gradually became the traditional food of the lower classes.[70]

Title Chinese name Date Author Description
Yiya yiyi 易牙遗意
Tian chu ju zhenmiao zhuan ji (Heavenly Chefs' Collection of Wonderful Dishes) 天厨聚珍妙馔集
Shenyin or Quxian shenyin shu (The Immortal God's Hidden Book) 神隐 or 臞仙神隐书 Fragment
Jiuhuang Bencao (Materia Medica for the Relief of Famine) 救荒本草 Zhu Su The book newly mentions most edible plants.[71]
Shijian bencao (Food Guide for Materia Medica) Ning Yuan Greatly contributed to the development of medical foods[71]
Bianmin tu zuan (Handbook for People) 便民图纂 Volume 15 covers food and other topics.
Yecai pu (Wild Vegetable Manual) 野菜谱
Songshi yangsheng bu (Song's Health Section) 宋氏养生部
Yunlin yishi 云林遗事
Shiwu bencao (Food Materia Medica) 食物本草 Wang Ying Greatly contributed to the development of medical foods.[71]
Shipin ji (Food Collection) 食品集
Guang junpu (Broad Fungi Manual) 广菌谱
Bencao gangmu (The Compendium of Materia Medica) 本草纲目 1578–1608 Li Shizhen А total of 1892 medical substances are addressed in the book, and food items make up a significant portion of them.[71]
Mo'e xiaolu 墨娥小录 饮膳集珍及其它
Duo neng bi shi 多能鄙事 Volumes 1–4 are on diets.
Rucao bian 茹草编
Jujia bibei (Home Essentials) 居家必备 Volume 7 covers drinks.
Zunsheng bajian 遵生八笺 Notes on food and drink
Yesupin 野蔌品
Haiwei suoyin

(Index of Seafood Products)

海味索引
Minzhong haicuoshu 闽中海错疏
Yecai jian (Wild Vegetable Paper) 野菜笺 Section 83 is a food guide or materia medica.
Shantang sikao 山堂肆考 1595 Peng Dayi (彭大翼) There is a section on food and clothing (羽集衣食).
Yecai bolu (Extensive Record of Wild Plants) 野菜博录
Shangyi bencao 上医本草
Hangzheng 觞政
Nongzheng quanshu (Encyclopedia of Agriculture) 农政全书 Xu Guangqi Details of agricultural practices with the effects of the climate and landscape
Yangyu yueling 养余月令
Jiushi (Wine History) 酒史

Qing dynasty[edit]

Documents compiled during the Qing dynasty (1644–1912).

Title Chinese name Date Author Description
Xianqing ouji (Leisure Time) 闲情偶寄 Contains a section on food and drink
Min xiao ji 闽小记
Yinshi xuzhi (Necessary Dietary Information) 饮食须知 Zhu Benzhong[72] Zhu Tailai (朱泰来)
Tiaodingji 调鼎集
Shiwu bencao huizuan 食物本草会纂
Jiangnan yuxianpin 江南鱼鲜品
Gui'eryue 簋贰约
Riyong suzi 日用俗字 Has a chapter on diet and one on vegetables
Shixian hongmi 食宪鸿秘
Fan you shi'er heshuo (Rice Has Twelve Combinations) 饭有十二合说
Yuanjian leihan 渊鉴类函 （食物及其它）
Juchang yinzhuan lu 居常饮馔录
Complete Classics Collection of Ancient China 古今图书集成 1700–1725 Chen Menglei and Jiang Tingxi （经济汇编食物典卷257~308饮食部）
Xu chajing 续茶经
Gezhi jingyuan 格致镜原 Volume 6 covers food and drink.
Nongpu bianlan 农圃便览 (部分)
Xingyuan lu 醒园录
Zhoupu shuo 粥谱说
Yangsheng suibi 养生随笔
Suiyuan shidan (Recipes from the Garden of Contentment) simplified Chinese: 随园食单; traditional Chinese: 隨園食單 1792 Yuan Mei
Wu xun pu 吴蕈谱
Yinshi xuzhi (Food Essential) 饮食须知 （清•朱本中）
Jihai pu 记海错
Zhengsuwen 证俗文 （卷1 及其它）
Xilüe 醯略
Yangxiaolu 养小录
Yangzhou huafang lu 扬州画舫录 （部分）
Tiaoji yinshi bian 调疾饮食辨 （6卷、卷末1卷）
Qing jia lu 清嘉录 （部分）
Tongqiao yizhao lu 桐桥倚棹录 （卷10市廛）
Suixiju yinshipu 随息居饮食谱
Yinengpian 艺能篇 （治庖）
Zhongkui lu 中馈录 （清•彭崧毓）
Huya 湖雅 （卷8酿造、铒饼）
Zhongkui lu 中馈录 （清•曾懿）
Zhoupu (Guang Zhoupu) 粥谱
广粥谱
Xinbian jiazhengxue (New Home Economics) 新编家政学 Part 4, chapter 3 is on diet.
Chengdu tonglan 成都通览 Volume 7 is on food and drink.

Post-Qing period[edit]

Documents compiled after the Qing dynasty.

Title Chinese name Date Author Description
Zaoyangfan shu Western Cookbook 造洋饭书 1909 The earliest western cookbook in China. It is divided into 25 chapters, which introduce the ingredients and cooking methods of western food.
Shipin jiawei beilan Preparing Delicious Meals 食品佳味备览
Qingbai leichao 清稗类钞 （第47、48册饮食类）
Pengren yiban Cooking First Class 烹饪一斑
Jiating shipu Family recipes 家庭食谱
Xican pengren mijue Tips for cooking Western food 西餐烹饪秘诀
Jiating shipu xubian Family Recipes Continued 家庭食谱续编
Jiating shipu sanbian Family Recipes Third 家庭食谱三编
Jiating shipu sibian Family Recipes Four 家庭食谱四编
Sushi pu Vegetarian Manual 素食谱
Jiashi shixi baojian 家事实习宝鉴 （第二编饮食论）
Zhijia quanshu 治家全书 （卷10烹饪篇食谱）
Jiating wanbao quanshu 家庭万宝全书 （卷5烹饪学）
Sushi shenglun 素食养生论
Shanghai kuailan 上海快览 （第6篇上海之饮食）
Shiwu xin bencao (New Materia Medica of Food) 食物新本草
Qinan kuailan 济南快览 （衣食、中西餐馆）
Beiping caipu (Beiping Recipes) 北平菜谱
Minzhong changshi congshu (People's Common Knowledge) 民众常识丛书 烹饪类
Jinan daguan Ji'nan Grand View 济南大观 （第96章中西餐）
Yinshi yu jiankang Diet and health 饮食与健康
Beiping fengsu leizheng 北平风俗类征 （饮食）
Feishi shiyang sanzhong 费氏食养三种
Shiyong yinshixue Practical Dietetics 实用饮食学
Xin shipu Latest Recipe 新食谱 （第二册普通食物成分表）
Sushi shuolü 素食说略
Chifan wenti Questions to Eating 吃饭问题

Notes[edit]

  1. ^ "Siku Quanshu (Wenyuange Edition)".
  2. ^ Birdwhistell, Anne D. (1996). Li Yong (1627-1705) and Epistemological Dimensions of Confucian Philosophy. Stanford University Press. p. 208. ISBN 978-0-8047-2605-4.
  3. ^ Pohl, Karl-Heinz (1999). Chinese Thought in a Global Context: A Dialogue Between Chinese and Western Philosophical Approaches. BRILL. ISBN 978-90-04-11426-5.
  4. ^ Métailié, Georges (2015). Science and Civilisation in China, vol. VI, Biology and Biological Technology, Part 4, Traditional Botany: an Ethnobotanical Approach. Cambridge, UK: Cambridge University Press. ISBN 978-1107109872.
  5. ^ Alternative translations are Important Arts for the People's Welfare, The Manual of Important Arts for the People, Essential Techniques of Keeping Order among the Common People, The Art of Feeding the People, Important Technology for the People's Welfare, or Essential Farming Skills of the People of Qi.
  6. ^ Needham, 1995, p. 189
  7. ^ Lewis, Mark Edward (2009). China Between Empires: The Northern and Southern Dynasties. Harvard University Press. p. 116. ISBN 978-0-674-02605-6.
  8. ^ Wenhua Li, 2001 Agro-Ecological Farming Systems in China Taylor & Francis, p. 26 -27 ISBN 92-3-103784-6
  9. ^ Joseph Needham, Donald B. Wagner, Ling Wang (2008) Science and Civilisation in China Cambridge University Press, p. 372 ISBN 0-521-87566-8
  10. ^ 북당서초 北堂書鈔 (in Korean). Doosan Encyclopedia.[permanent dead link]
  11. ^ Brown, Kendall H. (1997-01-01). The Politics of Reclusion: Paintineg and Power in Momoyama Japan. University of Hawaii Press. p. 25. ISBN 978-0-8248-1913-2.
  12. ^ Pearce, Scott; Spiro, Audrey G.; Ebrey, Patricia Buckley (2001). Culture and Power in the Reconstitution of the Chinese Realm, 200-600. Harvard Univ Asia Center. p. 58. ISBN 978-0-674-00523-5.
  13. ^ Hou, Joseph P.; Jin, Youyu (2005). The Healing Power of Chinese Herbs and Medicinal Recipes. Psychology Press. p. 39. ISBN 978-0-7890-2202-8.
  14. ^ Wilkinson, 2002, p.649
  15. ^ Alternative translations are Pharmacopoeia of Foods for Treating Illness, Nutritional Therapy; a Pharmacopoeia of Natural History or Health Food and Curative Herbs
  16. ^ Hu, Shiu-ying (2005). Food Plants of China. Chinese University Press. ISBN 978-962-996-229-6.
  17. ^ a b Hsu, Elisabeth (2001-09-27). Innovation in Chinese Medicine. Cambridge University Press. pp. 184–187. ISBN 978-0-521-80068-6.
  18. ^ Peng Yoke Ho, F. Peter Lisowski Concepts of Chinese science and traditional healing arts p.35
  19. ^ Chiffolo, Anthony F.; Hesse, Rayner W. (2006-08-30). Cooking with the Bible: Biblical Food, Feasts, and Lore. Greenwood Publishing Group. p. 339. ISBN 978-0-313-33410-8.
  20. ^ Wu, Dingbo; Murphy, Patrick Dennis (1994). Handbook of Chinese Popular Culture. Greenwood Publishing Group. p. 74. ISBN 978-0-313-27808-2.
  21. ^ An alternative translation is "Record of Waters for Boiing Tea"
  22. ^ Wang, Ling (2005). Tea and Chinese Culture. Long River Press. pp. 43–44. ISBN 978-1-59265-025-5.
  23. ^ Gleaming Qing Ming—Exhibition of China Tea Culture Literature Tea Cultural Museum of Macao
  24. ^ Peiwen Li, Li Peiwen (2003) Management of Cancer with Chinese Medicine Donica Publishing Limited, p. 353 ISBN 1-901149-04-8
  25. ^ 식의심감 食醫心鑑 (in Korean). Doosan Encyclopedia.[permanent dead link]
  26. ^ August Johan Bernet Kempers The kettledrums of Southeast Asia p. 179
  27. ^ Joseph Needham, Colin A. Ronan The Shorter Science and Civilisation in China p. 251
  28. ^ Losso, 2007 p. 102
  29. ^ Joseph Needham, Ling Wang Science and Civilisation in China p. 127
  30. ^ Ebrey et al. 1999, p. 156
  31. ^ Brook, 1998, p. 96
  32. ^ Needham, Joseph; Ronan, Colin A. (1978). The Shorter Science and Civilisation in China: Volume 5. Cambridge University Press. p. 76. ISBN 978-0-521-46773-5.
  33. ^ Valder, Peter (1999). The Garden Plants of China. Timber Press. p. 90. ISBN 978-0-88192-470-1.
  34. ^ (in French) Association française d'études chinoises (1997) Etudes chinoises L'Association, p. 10
  35. ^ Alternative translations are Pure Dinner at a Mountain House, or The Simple Life of a Mountain Dweller.
  36. ^ Berg, Daria; Starr, Chloë (2007). The Quest for Gentility in China: Negotiations Beyond Gender and Class. Routledge. pp. 181–182. ISBN 978-0-415-43586-4.
  37. ^ Mazumdar, p. 29
  38. ^ Serventi, Silvano; Sabban, Françoise (2002). Pasta: The Story of a Universal Food. Columbia University Press. p. 319. ISBN 978-0-231-12442-3.
  39. ^ Hong Lin, Zongyi Tao, Ting Tao Ru cao ji shi
  40. ^ Huang, Tingjian, 1045–1105 City University of Hong Kong
  41. ^ (in Korean) Prof. Jo Mun-su (조문수교수) 궁중음식 Jeju University
  42. ^ An alternative translation is New Writings on Fostering the Longevity and Nourishing the Old Age of One's Parents
  43. ^ 李治安 (in Chinese) 2005 元史论丛/第十辑/元代社会文化暨元世祖忽必烈国际学术研讨会论文集 p. 407
  44. ^ Fabrizio Pregadio The encyclopedia of Taoism 中国广播电视出版社 p. 269 ISBN 7-5043-4546-6
  45. ^ Catharina Yung-Kang Wang Ang, KeShun Liu, Yao-Wen Huang 1999 Asian foods: science & technology CRC Press, p. 389 ISBN 1-56676-736-9
  46. ^ Bob Flaws 1994 Chinese Medicinal Wines & Elixirs Blue Poppy Enterprises, Inc., p. 15 ISBN 0-936185-58-9
  47. ^ Kit Boey Chow, Ione Kramer, 1990 All the tea in China China Books, p. 8 ISBN 0-8351-2194-1
  48. ^ Peter Valder, 1999 The Garden Plants of China Timber Press p. 301 ISBN 0-88192-470-9
  49. ^ International Conference on the History of Science in East Asia, Alan Kam-leung Chan, Gregory K. Clancey, Hui-Chieh Loy, 2001 Historical perspectives on East Asian science, technology, and medicine World Scientific p. 173 ISBN 9971-69-259-7
  50. ^ |Schlegel, Rolf H. J. (15 December 2017). History of Plant Breeding. CRC Press. pp. 49–. ISBN 978-1-351-58895-9.
  51. ^ Clancey, Gregory K.; Loy, Hui-Chieh (2001). Historical Perspectives on East Asian Science, Technology, and Medicine. World Scientific. p. 173. ISBN 978-9971-69-259-9.
  52. ^ a b c Losso, 2007, p. 102
  53. ^ Wilkinson, 1998, p. 629
  54. ^ It can be translated as Materia Medica of Everyday Food Items
  55. ^ a b Heiner Fruehauf, (March 1998) The Ginkgo: Cultural Background and Medicinal Usage in China, The Journal of Chinese Medicine
  56. ^ Losso, 2007, p.102 – 103
  57. ^ Newman, 2004, p. 19-20
  58. ^ Gang Deng, 1999 Maritime sector, institutions, and sea power of premodern China, Greenwood Publishing Group, p. 260 ISBN 0-313-30712-1
  59. ^ Mazumdar, Sucheta (1998). Sugar and Society in China: Peasants, Technology, and the World Market. Harvard Univ Asia Center. p. 134. ISBN 978-0-674-85408-6.
  60. ^ Wilkinson, 2000, p.649
  61. ^ Alternative titles are Cloud Forest Hall Collection of Rules for Drinking and Eating or Dietetic Systems of Yunlin
  62. ^ Newman, 2004, p.20
  63. ^ Jacqueline M. Newman, Summer 2000 About: 14th Century eating/drinking rules and recipes; Book awards; Upcoming Chinese New Year
  64. ^ An alternative translation is Complete Collection of Classified Affairs Essential for Those Living at Home
  65. ^ March 2006 Beijing Halal China Heritage Project, The Australian National University, No. 5
  66. ^ Elman, Benjamin A. (2005-04-30). On Their Own Terms: Science in China, 1550-1900. Harvard University Press. ISBN 978-0-674-01685-9.
  67. ^ Ebrey, Patricia Buckley (1999). The Cambridge Illustrated History of China. Cambridge: Cambridge University Press. ISBN 0-521-66991-X
  68. ^ Crosby, Alfred W., Jr. (2003). The Columbian Exchange: Biological and Cultural Consequences of 1492; 30th Anniversary Edition. Westport: Praeger Publishers. ISBN 0-275-98092-8.
  69. ^ Gernet, Jacques (1962). Daily Life in China on the Eve of the Mongol Invasion, 1250–1276. Translated by H. M. Wright. Stanford: Stanford University Press. ISBN 0-8047-0720-0, 136.
  70. ^ Crosby, Alfred W., Jr. (2003). The Columbian Exchange: Biological and Cultural Consequences of 1492; 30th Anniversary Edition. Westport: Praeger Publishers. ISBN 0-275-98092-8, 200.
  71. ^ a b c d Losso, 2007, p. 103
  72. ^ Cheng-Tsai Liu; Liu Zheng-cai; Ka Hua (1999). A Study of Daoist Acupuncture & Moxibustion. Blue Poppy Enterprises, Inc. p. 35. ISBN 1-891845-08-X.

References[edit]

External links[edit]

source: https://en.wikipedia.org/wiki/List_of_sources_of_Chinese_culinary_history

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