摘要
《食宪鸿秘》是清代的一本饮食文献,全书共记载了430多道菜肴的制作方法,对清代后期饮食文献的发展有很大影响。本文简要介绍了《食宪鸿秘》的内容和价值,重点就其作者争议问题进行了考证,并提出了自己的观点。
Shi Xian Hong Mi is a Qing Dynasty book of cuisine, in which over 420 recipes are included. The book exerted a profound influence on the books of cuisine written in the late Qing Dynasty. This paper gives a brief introduction to the contents and value of the book before focusing on the controversy over its author.
关键词
《食宪鸿秘》
朱彝尊
王士祯
江南刻书
Shi Xian Hong Mi
Zhu Yi-zun
Wang Shi-zhen
Engraving of Southern China
