Food and Ancient Chinese Literature

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FOOD AND ANCIENT CHINESE LITERATURE
Confucius
Confucius used rice and meat that was not refined and cut in excess. Putrid and sour rice, spoiled fish and bad meat he did not consume. Additionally, he did not eat food that had lost color and had bad odor. He used fully cooked food that were properly served (Knechtges 49). The meat used was supposed to be properly carved with sauce. The meat did not overcome the power of rice even though in excess but did with the presence of wine. What he did not use is bought wine as well as dried meat. Generally, he did not use excess food.
Chuang-tzu
Master cook Ting conformed to the natural lines to cut along the primary openings thereby directing his knife via the big apertures to avoid ligaments, tendons and big bones (Knechtges 52).
Shu Hsi
The Record of Rites saw the Son of Heaven eat wheat. Wheat was served as cooked grain and ping was not present (Knechtges 59).
The Tso Commentary
In the Tso Commentary, plums, salt, meat pickles, vinegar, fire and water were utilized to cook fish fillets. The cook blended to equalize them and removed what was excess and added what was not enough. Firewood was utilized...