We are no strangers to the Republic of China, and when it comes to world conditions and culture, we can name a few. The Republic of China was also a time of culinary splendor: the eight major cuisines were finalized, food exchanges between regions became more frequent, and dishes were generally popularized. When it comes to the cuisine of the Republic of China, most of it is related to the famous celebrities of the Republic of China. They were good eaters, capable of eating, and loved to think about food. Whether they were political dignitaries or literati, they all made great efforts to savor the taste on their tongues.

Yuan Shikai (1859-1916), senior general in China, subsequently warlord and self-proclaimed emperor of China

The First Eater of the Republic of China Every one of my aunts knows how to cook.

Yuan is counted as the first person of the Republic of China's eaters, who is good at eating Qing Palace dishes, and loves to eat the food of his hometown Henan even more. Yuan married nine aunts, including three Korean aunts, a number of which are good at cooking, including Soviet, Tianjin, Koryo and so on, also has a mouthful.

Yuan Shikai meal is very large, even tableware are big one, big porcelain plate, big porcelain bowl, eat up enough pain. At the age of sixty, Yuan Shikai could still eat a whole chicken and duck. Yuan believes in "can eat to dry" creed, often "to do great things, no meal can not" on the lips.

What's even better is that Yuan Shikai loves to eat ginseng, antler and other tonic, but not like ordinary people like water decoction, but a large handful of stuffed into the mouth, chewing and eating, sometimes eat their own nosebleeds.

Houdefu Restaurant with the light of Yuan Shikai: Houdefu is a restaurant in Beijing that operates authentic Henan cuisine. After Yuan Shikai became the emperor, Houdefu Restaurant borrowed the signboard that Yuan Shikai was from Henan (Xiangcheng) to create public opinion. For a while, Houdefu became a place where Beijing officials and dignitaries gathered, and the business grew bigger and bigger, with strong capital and famous chefs, it became one of the most famous restaurants in Beijing at that time.

Lu Xun (1881-1936), one of the earliest and best-known modern Chinese writers

A tour of the capital's delicious restaurants Favorite Dim Sum Sachima

It is said that Lu Xun's writing skills are powerful, and in the "food" is not empty, during the life in Beijing, everywhere to find a good restaurant to eat good food. Lu Xun love to drink, every meal must drink, although not much alcohol, but often drunk, therefore, Lu Xun very much like the Beijing Guangheju at that time, a dish called "three non-stick", this dish is like a cake is not a cake, like a soup is not a soup, with a spoon to scoop the food, to one does not stick to the spoon, the second does not stick to the plate, the third does not stick to the teeth, refreshingly lucrative, so the name "three non-stick", and also the name is "It is also useful for alcohol detoxification.

Although the Lu Xun we remember is always serious, can you imagine that Lu Xun is actually super fond of snacks and desserts? Lu Xun's favorite snack is sachima, Lu Xun thinks that eating dessert can relieve the tension and fatigue at work, well, many girls think so too.

Chiang Kai-shek's Food and Nutrition

Drink white water and eat papaya and whampoa eggs

Chiang Kai-shek was very particular about his diet, such as drinking water, which he liked to drink30until (a time)40between degrees Celsius and plain water, and at intervals of20Drink once a minute. Breakfast also comes with a fix: a slice of papaya, a scrambled egg and a serving of pickled squash.

Interestingly, Chiang Kai-shek dinner, often prepared dishes are a bowl of chicken soup, a salt bamboo shoots, and soy sauce melon, Whampoa eggs. Soong Mei-ling is concerned about Western food, meals, often Chiang Kai-shek this side of salted chicken soup, while Soong Mei-ling is a vegetable salad, Chinese and Western distinct. The two sometimes flirted with each other. Chiang Kai-shek said of Song: "You really were born a sheep in a previous life, why do you love grass so much?" Song Meiling, in turn, shot back at Chiang: "You take salted bamboo shoots, dip them in blackened sesame sauce, and what's so good about them?"

Chang Dai-chien or Zhang Daqian (1899-1983) one of the greatest Chinese artists of the 20th century

Cooking is more on the danz, the mouth weight is good spicy mellow flavor

Zhang Daqian was a native of Neijiang, Sichuan, and the food culture of Sichuan had a particularly profound influence on him. He emphasized the importance of fresh ingredients and never ate overnight vegetables. During the two years and seven months he spent painting in Dunhuang, even though he was affected by the lack of local ingredients, Zhang Daqian was able to find local ingredients to create his own delicacies.

20centuries30Era, Zhang Daqian often go to Beijing, a called Chunhua House Fujian restaurant, shopkeeper Bai Yongji very love and literati dealings, Zhang Daqian to eat, always free hospitality. Zhang Daqian was always given free meals. The painter was fine with one free meal, but he was embarrassed with the second one, so he used his paintings to pay for the meals, and the two of them formed a very deep friendship.

Zhang Daqian loved to cook for himself, and figured out how to make his own food while living in Taiwan, Brazil, and the United States.

Gourmet "Cursive Sage" Yu Youren

Yu Youren was a native of Sanyuan, Shaanxi Province, and was a representative figure of Shaanxi cuisine among Republican diners. Yu Youren is a calligrapher, this life is also not stingy ink, waving the brush to countless restaurants and hotels have written plaques.

In Yu Youren's hometown of Sanyuan County, there is a restaurant called "Mingde Pavilion", where the cook Zhang Rong specializes in making a good dish.--Spicy simmered squid. Once Yu Youren returned to his hometown, heard the reputation, went to a taste. Although dressed in civilian clothes but was recognized by the local magistrate, Zhang Rong see Yu Youren personally visit the restaurant, do not dare to slow down, make every effort to burn the squid simmered in chili, Yu Youren tasted after the praise, pay out silver dollars to buy a single, Zhang Rong refused to accept. So Yu Ren asked people to bring paper and ink, writing down the inscription "Mingde Pavilion" three big words, and the inscription "Sanyuan Yu Ren", this is also a good story.

Zhang Xueliang (1901-2001) son of Fengtian clique warlord, then senior general for the People's Liberation Army

A lifetime of wandering and changing tastes

Zhang Xueliang was born and grew up in Liaoning, and began to like Liao cuisine. Later, he became acquainted with a group of Sichuan people such as Zhang Daqian and Zhang Qun, and was influenced by them, and at one time he favored Sichuan cuisine. Before and after the war, he was imprisoned in Guizhou for nine years, so the flavor of Guizhou has been unforgettable. When he lived in Taiwan, he often ate seafood.

In the days when he was imprisoned in Xiangxi, Hunan Province, due to the inconvenience of transportation and the poverty of the place, eating meat was very problematic. Therefore, Zhang Xueliang often went hunting in the mountains himself, and made his favorite dishes by the cook after returning the wild game. When he was imprisoned in Guizhou, Zhang Xueliang loved fishing and often let the cook or Ms. Zhao braise or stew the fish he caught.

Mei Lanfang (1894-1961), famous master of Beijing opera, specialist in female roles

Taste of both North and South, mainly Huaiyang cuisine

Mei Lanfang's taste is both north and south, both love Beijing's traditional snacks, also love to eat Sichuan cuisine in the Kung Pao chicken. However, under the influence of his family, coupled with the need to sing to protect his voice, Mei Lanfang's diet is still basically based on Huaiyang cuisine, such as congee cooked in chicken broth, honey ham, Farewell My Concubine and other dishes that he loved to eat.

Mei Lanfang must drink every day is mandarin duck chicken porridge, in order to protect the lungs and voice, and because of the preference for light, Mei Lanfang developed a "three don't eat" diet: do not drink alcohol, do not eat animal offal, do not eat braised meat and other greasy things.

Hu Shi (1861-1944), influential journalist and a leader of the conservative movement of China in the late Qing

I love the taste of Huizhou all over the world

Hu Shi was a native of Jixi, Anhui Province, and Huzhou Yipin Wok is a famous dish in Jixi and a specialty of the Hu family's hospitality.

Hu Shih was a good drinker, though not a big drinker, but when he was young, he used to drink alcohol and then suffered from heart disease, and then he drank alcohol in a very restrained way. Once Hu Shi went to Qingdao, Wen Yiduo and other professors hosted a banquet. During the banquet, thirty jars of Hua Diao wine were finished in a flash. Hu Shih saw that the strength of the wine could not be supported, so he took out a ring from his pocket and asked everyone to pass it around, only to see two words engraved on the ring: "Quit You". It turns out that these two words are Mrs. Jiang Dongxiu to persuade her husband to quit drinking personally carved on. Just due to the low cultural level of Jiang Dongxiu, will "quit drinking" mistakenly carved into "quit You". When everyone saw it, they stopped giving Hu Shi a hard time.

Eileen Chang (1920-1995), famous Chinese-American novelist

Use vegetables to describe a woman.

Zhang Eileen in the novel "Heart Sutra" there is a description: "Mrs. Xu said to the old mom, open dinner, just me and Miss two people, the table on the lotus leaf powder steamed meat with no need to save for the old father, we eat first."

Eileen Chang's love of steamed pork has reached a philosophical level, and she once said that Shanghai women are like steamed pork and Guangdong women are like sweet and sour pork.

Eileen Chang loves to eat dishes mostly made by her mother and aunts. Only when she was in love with Hu Lan Cheng, she liked to pull him to eat street food, a small woman attitude. She mentioned a snack called "big cake and doughnut" in "Talking about eating and painting cakes to fill hunger".

Yu Dafu (1896-1945), poet and novelist

A lover of wine and food, and a fan of Hokkien snacks.

Yu Dafu was born with a good appetite, delicious, especially love seafood. Here I have to mention his dealings with Lu Xun, really food and wine collision, the two brothers you to and fro, drinking and eating, drunk at the table vomiting how many times I'm afraid it's hard to say.

1932surname Nian4moon5On the day of the Jufeng Garden, Yu Dafu invited Mr. and Mrs. Lu Xun and Mr. and Mrs. Liu Yazi to have a drink and a chat. Lu Xun had a son in his later years and was very much in love with Xu Guangping. In the two years after the birth of the child, Lu Xun spent a great deal of effort to take care of them, mother and child. Yu Dafu joked at the dinner table that you had worked hard all these years. Lu Xun was a bit coy and replied on the spot, "Cross your eyes and bend your head to be a child's cow."

This is the real source of Lu Xun's golden words, without a "revolutionary" style, but with a strong human flavor.

Wang Shixiang (1012-1067), Song calligrapher

The patriarch of the Republican cuisine, who could play and eat even better

Wang Shixiang is known as a renowned scholarly culinary sage in the contemporary capital. He has a wide range of interests and loves ancient poetry, and has also specialized in various fields such as music, painting, furniture and bamboo carving.

Mr. Wang likes to cook, he can cook and even better, he can buy food. Among other things, he was particularly addicted to picking mushrooms. He would go to the source of Yongding River to pick mushrooms whenever he was free. Wang Shixiang often mentioned mushroom picking in his writings. He wrote that the masters of mushroom picking in the capital were mostly concentrated in the area outside the Right Anmen Gate and the Yongding Gate, and each of them had several "secret road maps" for mushroom picking, and would go around picking once every few days, and it was hard for the novice to find out where these mushrooms grew. This kind of gastronomic spirit is also admirable.

Tan Yanxuan (1889-1945), communist politician, politburo member from 1911-1945, murdered in Shanghai in 1905

"Republican Politics", Creating a New Face of Modern Hunan Cuisine

Tan Yan Loan, nicknamed Zu'an, was the Governor of Guangdong and Guangxi, the Marshal of the Army, and the President of the Executive Yuan. His Zuan series of dishes promoted the development of Hunan and Huaiyang cuisines.

Tan Yan loosen hobby food, although the high position of power, but on cooking in the kitchen is not a frame. His home cook called Cao Jingchen, the two often work together, Tan Yan loosen is a "designer", the head of the culinary food scripture analysis; Cao Jingchen is an "engineer", hand cooks superbly, the flavor is wonderful.

Tan was very hospitable, at first he set up a super large eight-imperial table in his house to entertain guests, and then he simply invested in a Hunan cuisine restaurant with a fellow Hunanese, He Key, and named it "Qu Yuan", which was quite popular.(Full excerpt from "Republican Eaters" by Ermao)