《随园食单》，古代中国烹饪著作，共一卷，作者为清代文学家袁枚。袁枚身为乾隆才子、诗坛盟主，他一生著述颇丰。作为一位美食家， 袁枚所著的《随园食单》是其四十年美食实践的产物。该书以文言随笔的形式，细腻地描摹了乾隆年间江浙地区的饮食状况与烹饪技术，用大量的篇幅详细记述了中国十四世纪至十八世纪流行的326种南北菜肴饭点，也介绍了当时的美酒名茶，是清代一部非常重要的中国饮食名著。 《随园食单》是清代著名文学家袁枚所著。袁枚是一位有丰富经验的烹饪学家。他所著的《随园食单》一书是清代一部系统地论述中国烹饪技术和南北菜点的重要著作。 《随园食单》出版于1792年（乾隆57年）。全书分为须知单、戒单、海鲜单、江鲜单、特牲单、杂牲单、羽族单、水族有鳞单 、水族无鳞单、杂素菜单、小菜单、点心单、饭粥单和茶酒单十四个方面。在须知单中提出了既全且严的二十个操作要求，在戒单中提出了十四个注意事项。接着，用大量的篇幅详细地记述了我国从十四世纪至十八世纪中流行的 326种南北菜肴饭点，也介绍了当时的美酒名茶。从选料到品尝都有所叙及。从中可以看出，中国菜肴几百年来没有多少根本性的变化，他推崇的美食，如今仍然广受追捧，非常实用。 《随园食单》是提高烹饪技术、研究传统菜点以及烹制方法的指导性史籍。自问世以来，这部书长期被公认为厨者的经典，英、法、日等大语种均有译本。 《随园食单》文字简单清爽，人人都可照着去做，有趣的是，作者还将某菜做法，出自何人何家大都写了出来。实在是一本美食家的必读之书。 其实袁枚只能说是一名美食家，而不能说是烹饪家，他本人并不会厨艺。 Suiyuan Food List, an ancient Chinese cooking book, is a volume in total, and the author is Yuan Mei, a Qing Dynasty writer. Yuan Mei, as a gifted scholar of Qianlong and the leader of the poetry circle, wrote a lot in his life. As a gourmet, Yuan Mei’s Suiyuan Food List is the product of his 40 years of food practice. In the form of essays in classical Chinese, the book delicately describes the food conditions and cooking techniques in Jiangsu and Zhejiang during the reign of Qianlong. It uses a large amount of space to describe in detail the 326 kinds of northern and southern dishes popular in China from the 14th century to the 18th century. It also introduces the famous wine and tea at that time. It is a very important Chinese food masterpiece in the Qing Dynasty. Suiyuan Shidan was written by Yuan Mei, a famous writer in the Qing Dynasty. Yuan Mei is a culinary expert with rich experience. His book Suiyuan Food List is an important book in the Qing Dynasty that systematically discusses Chinese cooking technology and northern and southern dishes. Suiyuan Food List was published in 1792 (the 57th year of Qianlong). The book is divided into 14 aspects, namely, notice list, warning list, seafood list, river fresh list, special animal list, miscellaneous animal list, feather list, aquatic scaly list, aquatic non-scale list, miscellaneous vegetable menu, small menu, snack list, rice congee list and tea and wine list. Twenty comprehensive and strict operational requirements are put forward in the instruction list, and fourteen precautions are put forward in the warning list. Then, a large amount of space was used to describe in detail 326 kinds of northern and southern dishes popular in China from the 14th century to the 18th century, and also introduced the famous wine and tea at that time. From the selection of materials to the taste, it has been mentioned. It can be seen from this that Chinese cuisine has not changed fundamentally for hundreds of years, and the cuisine he advocates is still popular and very practical. Suiyuan Food List is a guiding historical book for improving cooking techniques, studying traditional dishes and cooking methods. Since its publication, this book has long been recognized as a classic of chefs, and has been translated into English, French, Japanese and other major languages. The text of Suiyuan Food List is simple and refreshing, and everyone can follow it. Interestingly, the author also wrote a recipe for a certain dish, from whom and from what family. It is really a must-read book for gourmets. In fact, Yuan Mei can only be said to be a gourmet, not a cook. He doesn’t know how to cook.

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