List of sources of Chinese culinary history facts for kids

For thousands of years, people in China have been writing down what they eat, how they cook, and what foods are important. These old writings help us understand the amazing history of Chinese cuisine. Long ago, after the Qin dynasty (221–207 BC) and Han dynasty (202 BC–220 AD) made China a big empire, writers noticed that people in different parts of the country ate very different things. This was because of the different weather and foods available in each area.

Food Before the Han Dynasty

These are some of the oldest writings about food from before 206 BC.

• Book of Rites (Liji zhengyi): This book talks about different fancy foods, including eight special delicacies.
• Master Lü's Spring and Autumn [Annals] (Lüshi Chunqiu): Written around 239 BC during the Qin dynasty, this is a huge collection of knowledge that includes ideas about basic tastes.
• The Four Groups Practice Calendar (Simin yueling jiaozhu): From the mid-2nd century AD, this book is mostly about farming, but it also mentions some food-related topics.

Food Before the Sui Dynasty

These documents are from before the Sui dynasty (581–618).

• Classic of Poetry (Shijing): This is a collection of poems from 1000–600 BC. It mentions various foods and plants from that ancient time.
• Plants of the Southern Regions (Nanfang Caomu Zhuang): This book, supposedly finished in 304 AD, describes plants found in the warmer, southern parts of China.
• Food record (Shizhen lu): From the time of the Northern and Southern dynasties, this is a recipe book that mainly focuses on foods from southern China.
• Essential Methods of the Common People (Qimin Yaoshu): Written between 533 and 544 BC, this is an important book about farming in ancient China, and it includes many sections about food.

Food During the Sui Dynasty

These writings were made during the Sui dynasty (581–618).

• Book of Foods (Shijing): This book was written by Xie Feng during the Sui dynasty and gives us clues about the foods eaten back then.
• Excerpts of Books in the Northern Hall (Beitang shuchao): This is one of the oldest surviving Chinese encyclopedias. It has a whole section dedicated to drinks and foods!

Food During the Tang Dynasty

These documents were put together during the Tang dynasty (618–907), a golden age for China.

• Encyclopedia of Arts and Letters (Yiwen Leiju): This huge encyclopedia has a special section (book 72) all about food.
• Essential Formulas Worth a Thousand Gold (Beiji qianjin yaofang): Written by Sun Simiao, known as the King of Medicine, this book talks about how food can be used as medicine.
• The Classic of Tea (Chajing): Written by Lu Yu between 760 and 780, this is the very first book in the world completely about tea! It explains how to grow tea and prepare it.
• Note on Brewing Tea (Jiancha shuiji): Written by tea expert Zhang Youxin, this book discusses the best ways to brew tea.
• A Revised Mirror for the Dietitian (Shiyi xinjian): Published in 850, this book focuses on using food for therapy and health.
• Miscellaneous Morsels from Youyang (Youyang zazu): Published around 853, this book is a mix of stories, legends, and notes on many topics, including food and drinks.
• The Manuscript of the Diet Minister's Classic (Shanfujing shoulu): Written in 856 by Yang Yezhuan, this book shares many recipes for healthy eating.

Food During the Song Dynasty

During the Song dynasty (960–1279), China's population grew a lot! This was partly because farmers started growing more rice in central and southern China, and they used new types of rice that grew faster. This meant there was plenty of food for everyone.

• Imperial Readings of the Taiping Era (Taiping Yulan): This encyclopedia, created between 977 and 983, has many volumes (843–867) dedicated to diets and food.
• Treatise on Bamboo Shoots (Sunpu): Around 970, a monk named Zang Ning wrote this book about 98 different kinds of bamboo shoots!
• Vegetarian Recipes from the Study of the True Heart (Benxinzhai shushipu): From the 13th century, this is a cookbook focused on vegetarian dishes.
• The Simple Foods of the Mountain Folk (Shanjia qinggong): Also from the 13th century, this cookbook introduces foods and drinks enjoyed by people living in the mountains. It even talks about how sugar was used in cooking!
• The Wine Classic of North Mountain (Beishan jiujing): Written between 1535 and 1615, this is the first book completely focused on wine and how to make it.
• The Record of Tea (Chalu): Written by Cai Xiang, this is another famous book about tea.
• Note on the Lychee (Lizhi pu): In 1059, Cai Xiang also wrote the first book about a fruit tree in China. It talks about over 30 types of lychee fruit!
• Note on Crab (Xiepu): Written around 1059, this book is all about crabs.
• Note on Mushrooms (Junpu): This book focuses on different kinds of mushrooms.
• Wushi Zhongkuilu: This is the earliest Chinese cookbook written by a woman, Madame Wu. It's also one of the first books to mention using soy sauce!

Food During the Jin Dynasty

This section covers documents from the Jin dynasty (1115–1234).

• Materia Medica on Food (Shiwu bencao): Written by Li Gao, a famous medical scholar, this book discusses foods and their health properties.

Food During the Yuan Dynasty

During the Yuan dynasty (1271–1368), China had more contact with the West. This brought new foods like sorghum and new cooking methods.

• Agricultural Treatise (Nongshu): Written in 1149 by Chen Fu, this book talks about growing rice and raising silkworms in southern China.
• Materia Medica for Daily Use (Riyong bencao): In 1367, Wu Rui wrote this book, which lists 540 common foods and their medicinal uses.
• Orthodox Essentials of Dietetics (Yinshan zhengyao): Written by Hu Sihui, an imperial doctor, this book is seen as the first organized guide to healthy eating in China.
• Fundamentals of Agriculture and Sericulture for Food and Clothes (Nongsang yishi cuoyao): This book from 1314 by Lu Mingshan talks about sugarcane and how to make sugar.
• Must Known for Diet (Yinshi xuzhi): Jia Ming wrote this important book about healthy eating during the Yuan dynasty.
• The Food and Drink System of Yunlin (Yunlin tang yinshi zhidu ji): Written by the famous painter Ni Zan, this book is said to be the first Chinese cookbook for everyday families, with many recipes for common foods.
• Collection of Necessary Matters Ordered for the Householder (Jujia biyong shilei quanji): This encyclopedia from 1301 includes a chapter on "foods of the Muslims."

Food During the Ming Dynasty

During the Ming dynasty (1368–1644), China became part of a new global trade called the Columbian Exchange. This brought new plants and foods from the New World to China. Things like sweet potatoes, maize (corn), and peanuts arrived. These new foods could grow in places where traditional Chinese crops like wheat, millet, and rice couldn't. This helped the population grow even more! After sweet potatoes arrived around 1560, they became a very important food for poorer families.

• Materia Medica for the Relief of Famine (Jiuhuang Bencao): This book by Zhu Su mentions many new edible plants.
• Food Guide for Materia Medica (Shijian bencao): Ning Yuan wrote this book, which helped a lot in developing medical foods.
• Handbook for People (Bianmin tu zuan): This handbook has a section (Volume 15) that covers food.
• Wild Vegetable Manual (Yecai pu): This book is all about wild vegetables.
• Food Materia Medica (Shiwu bencao): Wang Ying wrote this book, which also greatly helped the field of medical foods.
• Broad Fungi Manual (Guang junpu): This book is a detailed guide to different kinds of fungi.
• The Compendium of Materia Medica (Bencao gangmu): Written by Li Shizhen between 1578 and 1608, this huge book describes 1892 medical substances, and many of them are food items.
• Collection of Necessary Matters Ordered for the Householder (Duo neng bi shi): Volumes 1–4 of this book are all about diets.
• Home Essentials (Jujia bibei): Volume 7 of this book covers different drinks.
• Encyclopedia of Agriculture (Nongzheng quanshu): Written by Xu Guangqi, this book explains farming practices and how climate affects them.

Food During the Qing Dynasty

These documents were written during the Qing dynasty (1644–1912).

• Leisure Time (Xianqing ouji): This book includes a section dedicated to food and drink.
• Necessary Dietary Information (Yinshi xuzhi): This book, written by Zhu Benzhong, provides important information about diet.
• Rice Has Twelve Combinations (Fan you shi'er heshuo): This interesting title suggests a book about different ways to prepare rice.
• Complete Classics Collection of Ancient China: This massive collection from 1700–1725 includes many volumes (257–308) on food and diet.
• Recipes from the Garden of Contentment (Suiyuan shidan): Written by Yuan Mei in 1792, this is a very famous cookbook.
• Food Essential (Yinshi xuzhi): Another book with the same title, this one by Zhu Benzhong from the Qing dynasty.
• New Home Economics (Xinbian jiazhengxue): Part 4, chapter 3 of this book is about diet.
• Chengdu tonglan: Volume 7 of this book focuses on food and drink in Chengdu.

Food After the Qing Dynasty

These documents were written after the Qing dynasty.

• Western Cookbook (Zaoyangfan shu): Published in 1909, this is the earliest Western cookbook in China. It has 25 chapters explaining ingredients and cooking methods for Western dishes.
• Preparing Delicious Meals (Shipin jiawei beilan): This book helps people make tasty meals.
• Cooking First Class (Pengren yiban): A guide to top-notch cooking.
• Family recipes (Jiating shipu): This book, and its follow-ups (Xubian, Sanbian, Sibian), provide recipes for families.
• Tips for cooking Western food (Xican pengren mijue): This book offers secrets for making Western dishes.
• Vegetarian Manual (Sushi pu): A guide to vegetarian cooking.
• Practical Dietetics (Shiyong yinshixue): This book focuses on the practical side of healthy eating.
• Latest Recipe (Xin shipu): This book includes a table of common food ingredients.
• Questions to Eating (Chifan wenti): This book explores different questions related to eating.