/ck/ - Food & Cooking

>>12488301
No, I prove to you that medieval Chinese cusine is superior to dirty Europe.

Ancient cookbook of Yinshan Zhengyao (1330):

Mastic Soup
It supplements and increases, warms the center, and accords qi.
Mutton (leg; bone and cut up), tsaoko cardamoms (five), cinnamon (2 qian), chickpeas [“Muslim beans”] (one–half sheng; pulverize and remove the skins).

Boil ingredients together to make a soup. Strain broth. [Cut up meat and put aside.] Add 2 he of cooked chickpeas, 1 sheng of aromatic non–glutinous rice, 1 qian of mastajhi. Evenly adjust flavors with a little salt. Add [the] cut–up meat and [garnish with] coriander leaves.

Rape Turnip Soup
It supplements the center, and brings down qi. It harmonizes spleen and stomach.
Mutton (leg; bone and cut up), tsaoko cardamoms (five), chickpeas (half a sheng, pulverize and remove the skins), šaqimur (five); like Manqing [silver beet or Swiss chard]).

Boil ingredients together and make a soup. Strain [broth. Cut up meat and šaqimur and put aside]. Add 2 he of cooked chickpeas, 1 sheng of aromatic non–glutinous rice, [the] cooked šaqimur beet cut up into sashuq–sized pieces. Add [the] cut–up meat. Evenly adjust flavors with a little salt.