《食宪鸿秘》是清代大学者朱彝尊所撰重要饮食文献，分上下两卷，涉及饮、饭、蔬、果、鱼、禽、卵、肉等15属，计有菜肴、面点、佐料配制三百六十余种，附录汪拂云抄本菜肴制作方法79条，内容非常丰富。其中少量引自明高濂撰《遵生八笺·饮馔服食笺》，有些则是首次见诸记载，部分条目又被之后的袁枚《随园食单》、顾仲《养小录》等饮食烹饪专著所引用。本书对于中国烹饪史的研究和烹饪技艺的继承开发都有重要价值。
Shixian Hongmi is an important diet document written by Zhu Yizun, a scholar of the Qing Dynasty. It is divided into two volumes, involving 15 genera of drinks, rice, vegetables, fruits, fish, poultry, eggs, meat, etc., and has more than 360 kinds of dishes, pastries, and condiments. The appendix is 79 methods of making dishes in Wang Fuyun’s copy, which is very rich in content. A few of them are quoted from the “Zunsheng Bajian · Drinking and Eating Notes” written by Gao Lian of the Ming Dynasty, some of them are first recorded, and some of the entries are also cited by the later food and cooking monographs such as Yuan Mei’s “Suiyuan Food List” and Gu Zhong’s “Yang Xiao Lu”. This book is of great value to the study of Chinese cooking history and the inheritance and development of cooking skills.

历史上的今天 ( 7 )：