袁牧是著烹文的大行家,其《随园食单》家喻户晓;苏轼著《菜饕赋》、《老饕赋》、《黄州寒食诗帖》、《酒经》、《猪肉颂》等,后世流传的东坡肉、东坡饼、东坡豆腐、东坡鱼羹、东坡蜜酒等皆出自其手,的确堪称一代美食家;文学家李渔撰《闲情偶寄》,独辟“饮馔部”;崔禹锡著《食经》;曹寅编《居常饮馔录》;高濂书《饮馔服衣笺》;曹慈山留《养生随笔》。大到《本草纲目》,杂至 Yuan Mu is a big expert in cooking, and his “Sui Yuan” is widely known; Su Shi’s “Food Glory”, “Old Taose Fu”, “Huangzhou Cold Food Poetry”, “Sutra”, “Song of Pork” And so on, the later spread of Dongpo meat, Dongpo cakes, Dongpo tofu, Dongpo Yugeng, Dongpo mein and so on are from their hands, indeed claiming to be a generation of gourmet; writer Li Yuci “leisurely couple”, alone The provision of “drinking Department of Food”; Cui Yuxi “The Book of Changes”; Cao Yin series “often drink memoir”; Gao Zhuo book “drink clothes clothing Jian”; Cao Ci Shan stay “health essay.” Big to “Compendium of Materia Medica”, Miscellaneous to