商朝宰相伊尹有一篇烹饪专著《本味篇》,被吕不韦收在《吕氏春秋》里:凡味之本,水最为始。五味三材,九沸九变,火为之纪,时疾时徐,灭腥去臊除膻,必以其胜,无失其理。调和之事,必以甘、酸、苦、辛、咸,先后多少,其齐甚微,皆有自起,鼎中之变,精妙微纤,口弗能言,志不能喻。这篇3500 The Shang Dynasty Prime Minister Yi Yin has a cooking monograph “Benwei Pian”, was Lu Buwei received in “Lu Shi Chun Qiu”: Where the smell of the most water. Five flavors and three materials, nine boiling nine changes, the fire of discipline, when the disease Xu, Yu Xing to 臊 addition 膻, its victory, no loss of reason. Reconciliation of things, will Gan, sour, bitter, Xin, salty, how many successively, its in very small, all from the beginning, the tripod in the change, exquisite microfibre, mouth to speak, can not be ambitious. This 3500