《齐民要术》记载了当时黄河流域的农业生产和食品制造情况，是我国及世界上被完整地保存下来的最早的一部杰出的农学和食品学著作。改编时，对“占卜”等迷信的内容，删节了译文（用省略号表示），原文未动。本书包括二十几个部分的内容。 《齐民要术》是北魏（公元386—534年）贾思勰撰写的。他的生卒年代不详，曾做过高阳郡（在今山东境内）太守。《齐民要术》记载了当时黄河流域的农业生产和食品制造情况，是我国及世界上被完整地保存下来的最早的一部杰出的农学和食品学著作。 原书共十卷九十二篇，内容广泛丰富，“起自耕农，终于醯醢”，从农、林、牧、渔到酿造加工，直至烹调技术都做了专门介绍。本书是从石声汉先生《齐民要术今释》本中，选出比较直接与饮食烹饪有关的部分（篇六十四至篇八十九，共二十六篇）改编而成，目的是帮助读者了解我国北魏时代饮食制造和烹调技术的成就，并供研究中国饮食史、烹饪史者参考使用。本次修订出版，对“占卜”等迷信的内容，删节了译文（用省略号表示），原文未动。在原版基础上，对目录进行了细分。贾思勰，山东益都人，北朝著名农学家，主要生活在后魏时期，因而人多称其后魏人。贾思勰生平，史书不见记载。据其《齐民要术》卷首所题，知其曾任高阳太守一职。贾思勰“采捃经传、爰及歌谣、询之老成、验之行事”，写出了传世巨著《齐民要术》。贾氏不盲从古人旧说，重视群众经验和亲身实践，再通过思考验证加以总结提高，撰成是著，使《齐民要术》一书具有极高的农学价值。

“Qi Min Yao Shu” recorded the agricultural production and food production in the Yellow River basin at that time. It is the earliest outstanding agricultural and food science work that has been completely preserved in China and the world. During the adaptation, the translation of superstitious contents such as “divination” was deleted (indicated by ellipsis), and the original text remained unchanged. This book includes more than 20 parts. Qi Min Yao Shu was written by Jia Sixie in the Northern Wei Dynasty (386-534 AD). His birth and death date is unknown, and he once served as the governor of Gaoyang County (in today’s Shandong Province). “Qi Min Yao Shu” recorded the agricultural production and food production in the Yellow River basin at that time. It is the earliest outstanding agricultural and food science work that has been completely preserved in China and the world. The original book consists of ten volumes and ninety-two articles, which are extensive and rich in content. “From farmers to minced meat”, from agriculture, forestry, animal husbandry, fishing, brewing and processing, to cooking technology, has been specially introduced. This book is adapted from Mr. Shi Shenghan’s “Modern Interpretation of Qi Min Yao Shu”, which is more directly related to food and cooking (from sixty-four to eighty-nine, a total of 26). The purpose is to help readers understand the achievements of food manufacturing and cooking technology in the Northern Wei Dynasty, and to provide reference for those who study the history of Chinese food and cooking. In this revision and publication, the translation of superstitious contents such as “divination” has been deleted (indicated by ellipsis), and the original text has not been moved. Based on the original version, the catalog is subdivided. Jia Sixie, a native of Yidu, Shandong Province, was a famous agronomist in the Northern Dynasty. He mainly lived in the Later Wei Dynasty, so many people called him the Later Wei people. Jia Sixie’s life is not recorded in history books. According to the title in the first volume of Qi Min Yao Shu, it is known that he once served as the governor of Gaoyang. Jia Sixie wrote the great book Qi Min Yao Shu, which is handed down from generation to generation. Jia did not blindly follow the old saying of the ancients, paid attention to the experience and personal practice of the masses, and then summarized and improved it through thinking and verification. He wrote this book, which made Qi Min Yao Shu a book of high agronomic value.

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