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Ars coquinaria Sinensis

Cena virorum Sinarum.

Ars coquinaria Sinensis e textibus a saeculo fere III a.C.n., ex archaeologia aevorum anteriorum elucidari potest.

Dissertatione coqui mythistorici Yi Yin, in Veres autumnosque domini Lü anno circiter 239 a.C.n. data, quinque sapores enumerantur, qui sunt 酸 suān amarus, 苦 kǔ acer, 甜 tián dulcis, 辣 là pungens vel 熱 rè calidus, 咸 xián salsus. Sequitur enumeratio optimorum ciborum, partim e media valle fluminis Caerulei, partim e regionibus mythicis provenientium.[1]

Artes coquinariae Mandschuriensium et Sinarum differebant,[2] sed in unam cenam interdum recreatam(en) coniungi solebant, ab Yuan Mei deprecatam.[3]

[4][5]

Aevo nostro popinae Sinenses fere ubique per mundum frequentantur. Celebres coqui Sinenses variis linguis de arte sua disseruntur, e.g. Joyce Chen, Caecilia Chang, Sylvia Wu.

  1. ↑ Lü Buwei, ed., Lüshi Chunqiu 14/2.1, 14/3.4 (John Knoblock, Jeffrey Riegel, edd. et interprr., The Annals of Lü Buwei [Stanfordiae, 2000] pp. 306-311)
  2. ↑ Yuan Mei (1792) (Chen, ed. [2018] p. 45)
  3. ↑ Yuan Mei (1792) "戒落套"
  4. ↑ "sixteen dishes, eight vessels, and four side-dishes" ... "eight small delicacies", "ten great dishes" (「十六碟」「八簋（音詭）」「四點心」「滿漢席」「八小吃」「十大菜」): Yuan Mei (1792) "戒落套"
  5. ↑ "eight treasures" (八珍) : Yuan Mei (1792) "海鮮單:開篇"

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