《菽园杂记升庵外集饮食部分》是2021年中国商业出版社出版的图书。此书是由《菽园杂记》《升庵外集》的饮食部分合编而成。《菽园杂记》为明代陆容所撰，共十五卷。这里选的是散见于全书各卷中有关饮食烹饪的部分，其中包括食品名称的考订、食物制备的方法、历史上有关饮食的传说、饮食具的考证、食疗偏方的介绍、各地特有的出产以及当时的饮食风尚等内容，许多都是作者亲身经历和亲眼所见，具有一定的参考价值。这个注本系由《墨海金壶（嘉庆本）》本选出。《升庵外集》系明代杨慎著，曹兹编。这里注释的仅是《饮食部》一卷。此卷中收录了饮食品目76条，述及茶、酒、粮、肉、蔬菜、水产、调味品、奇特食品，以及饮食掌故轶事等诸方面，时限上溯商周，下迄明代；地域东至沿海，西极巴蜀，南达交趾（今越南境地），北抵大宛（今中亚费尔干纳盆 地），同时，对各种食品的产地品名、生产加工、烹制食用过程都作了简明的记叙，是研究中国古代烹饪的重要参考书。陆容(1436-1497)，字文量，号式斋，南直隶苏州府太仓(今属江苏)人。生于明英宗正统元年，卒于孝宗弘治九年，年五十九岁。性至孝，嗜书籍，与张泰、陆釴齐名，时号”娄东三凤”。杨慎(1488年 -1559年)，字用修，初号月溪、升庵，又号逸史氏、博南山人、洞天真逸、滇南戍史 、金马碧鸡老兵等。四川新都(今成都市新都区)人，祖籍庐陵。明朝著名文学家、官员，明代三才子之首，东阁大学士杨廷和之子。
“Shuyuan Zaji Sheng’an Outer Collection Diet Part” was published by China Commercial Publishing House in 2021. This book is compiled from the diet section of “Shuyuan Miscellaneous Notes” and “Sheng’an Waiji”. “Miscellaneous Records of Shu Garden” was written by Lu Rong of the Ming Dynasty, with a total of 15 volumes. Here are selected parts of the book that are scattered throughout the volume on diet and cooking, including the textual research of food names, methods of food preparation, historical legends related to diet, textual research on dietary utensils, introduction of dietary remedies, unique local products, and dietary customs at that time. Many of them are the author’s personal experiences and observations, and have certain reference value. This annotation was selected from the “Ink Sea Golden Pot (Jiaqing Version)” edition. “Sheng An Wai Ji” was written by Yang Shen of the Ming Dynasty and edited by Cao Zi. The annotation here is only for the volume of “Diet Department”. This volume contains 76 items of dietary items, covering tea, wine, grains, meat, vegetables, aquatic products, seasonings, exotic foods, and dietary anecdotes. The time limit dates back to the Shang and Zhou Dynasties and down to the Ming Dynasty; The region extends to the coast in the east, to Bashu in the west, to Jiaozhi in the south (today’s southern border of Vietnam), and to Dawan in the north (today’s Fergana Basin in Central Asia). At the same time, it provides a concise description of the origin, production, processing, and cooking and eating processes of various foods, making it an important reference book for studying ancient Chinese cuisine. Lu Rong (1436-1497), a Chinese character with a literary quantity and a style of Zhai, was born in Taicang (now Jiangsu), a Suzhou government in the south of Zhili. Born in the first year of the orthodox reign of Emperor Yingzong of the Ming Dynasty, he died in the ninth year of the reign of Emperor Xiaozong Hongzhi at the age of 59. “He is a filial piety person and a bookworm. He is equally famous with Zhang Tai and Lu Bei, and is known as” Lou Dong San Feng “.”. Yang Shen (1488-1559), with the character Xiu, was originally named Yuexi and Sheng’an, and was also named Yishi, Bonan Mountain People, Dongtian Zhenyi, South Yunnan Shushi, Jinma Biji Veteran, etc. A native of Xindu District, Sichuan Province (now Xindu District, Chengdu City), whose ancestral home is Luling. Famous litterateur and official of the Ming Dynasty, the first of the three talented scholars of the Ming Dynasty, and the son of Yang Tinghe, the great scholar of the Dongge.

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