溥杰先生的夫人嵯峨浩子所著的有关清宫御膳的菜谱,本人四处寻觅而无缘看到,仅看到一篇介绍此书的文章。该文提到作者曾强调御膳的一大关键是采用原料要正,东海虾不能代以南海虾,塘鱼不能代河鱼等。作为御膳当然有条件如此,也需要如此,但我认为御膳再锦锈,不外制作美味,关於制作美味并非定要鱼肉累案不可,如调配得当,烹制得法,瓜豆蔬果也可制成美味佳肴。现我转述一老人所讲的一则故事作证: Mr. Pu Jie’s wife Saga Hiroko’s recipe for the Qing imperial diet, I am looking around and missed, only to see an article introducing this book. The article mentions that the author has emphasized that one of the key aspects of imperial cooking is that raw materials should be used, shrimp from the East China Sea can not substitute shrimp from the south, and fish from the pond can not substitute for river fish. Of course, the conditions are the same as the imperial diet, but it is also necessary. However, I think that the imperial broccoli should be brushed again, but the deliciousness of making the delicacies is not an unavoidable consequence. For example, Delicious food I now turn to a story told by an elderly testimony: