GENERAL INDEX - Assets - Cambridge

Cambridge University Press978-0-521-65270-4 — Science and Civilisation in ChinaPart 5: Fermentations and Food ScienceIndexMore Information

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abalone, mock Abe Koryu & Tsuji Shigemitsu nablution, fingers , Absidia Abu Ali al-Husein Ibn Sina see AvicennaAcanthobromo simoni Acanthopanax spinosum (wu chia phi ) n,

bark acetic acid , ,

Acetobacter , , , n, alcohol inhibition film formation oxygen requirement slime forming

Achaya, K. T. n, Achyranthes bidentata acidulant Acipenser sinensis aconitum Aconitum fischeri , nAcorus calamus see Typha latifoliaActinidia chinensis Actinomucor Adams, R. McC. nAdolph, W. H. n, naflatoxin nAfshana (Bukhara) Agaricus campestris , nagricultural treatises –, agriculture, origins in China ‒, Ah Ying nAi Kung nAjinomoto Library of Dietary Culture na-la-chi wine , , , Albrecht, H. , albumins alchemy

distillation , , , ncapability , Mount of the Eight Venerables Taoist n

alder wood ale see beerAleurites fordii Alexander of Tralles (+‒) alfalfa , Algar, A. n, nalkali alkaline carbonates , , All About Tea (Ukers) nallec see garumAllium bakeri , Allium fistulosum , ‒Allium odorum Allium ramosum Allium sativum

Allium scorodoprasum almond , , Altchuler, S. I. nalum

for fruit storage mountain , in rice water water ,

Amano Motonosuke n, namaranthus oil Amarna (Egypt) amaurosis amazaké (sweet wine) ambix amé (malt sugar) nAmerica

ice house nmicrobial enzyme production osteoporosis npeanut introduction to China soybean oil n; starch crops ; tou fu ,

amino acids

essential Amoy n, , amphora , , Amygda sinensis see Trionyx sinensisamylase ‒, , , ,

chhü ferment , exploitation by Chinese vintners heat resistance nmalt or sprouting grains , –

amyloglucosidase Amylomyces (Amylo) process –, , , ,

Taiwan aborigines an (narrow platform bed) , an (trays) , , , ‒An Chin-Huai n, nAn Hua Hsien Chi (Gazetteer of the An-hua County;

) An-i (Phing-yang) , nAnalects of Confucius, The see Lun Yüanalytical approach Anchor Brewing Co. (San Francisco) nancient Egypt n

beer , , ; making , , ‒bread making , n, , ngrape wine n, kitchen n; olive oil nsaddle quern nsalted fish n; sausages ntandor oven, tomb mural of Dynasty nvinegar n; yeast n, n

Anderson, E. N. , n, n, , n, n, n,n, n, n, n, n, n, n, n,n

G E N E R A L I N D E X

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Anderson, M. L. n, n, nAnderssen, J. G.André, J. nAng Chin-Huai nAng Tian-Se nangkak (Thailand, the Philippines) ‒nAnhui ,

tea exports tea plantations yellow tea

Anhui shêng wên-wu ... () nanimal bones animal fat , , , –, , animal products, monographs ‒animals, land ‒anise Anser ant eggs antecedents of objects antifoam agents anvil for tea processing , , Anyang, Shang ruins ao (dry frying; parching) , ‒, ‒, , Apicius de re Coquinaria (Cookery and Dining in Imperial

Rome; +st century) , napiculture nApium graveolens apples, steeped in water apricot, Chinese ( Jaapanese) , –, , , n

honey preserves ; salting smoked ; sugared n

aqua ardens/vitae aquaculture , aquatic animals ‒, see also fishArberry, A. J. narbor, grape vine nArdeshir, A. G. & Beddows, C. G. n, nArisaema consanguineum nArmillaria matsutake Aronson, S. narrak see also a-la-chi winearrowroot , honey preserves artemisia , , , tsu arum, serrated Asana (Turfan; Sinkiang) Asarum sieboldi , ascorbic acid ash, oil processing asparagus Aspergillus , n, ,

conditions for growth ferment , , , , , n

Aspergillus glaucus Aspergillus niger n, nAspergillus oryzae , , n, nAspergillus terreus nAssam (India)

wild tea trees nastralagus Astronomica (Manilius; +st century) naubergine see eggplantAuricularia auriculae (wood ear) , , n

autolysis , ‒, , , , shiokara Autumn Festival, moon cakes Averrhoa carambola nAvicenna (+ to ) ‒, nawl ,

back deformity, turtle bacteria see also lactic acid bacteria

acetic acid ; in ferment bacteriophage nBadler, V. R. n, nBagdad, Islamic pasta recipes bagels nBagley, R. W. nbaking, clay-wrapped , , Balfour, E. nBali, tempeh making ‒Ball, S. (official of East India Company in Canton from

to ) n, , ‒balsam pear nbamboo

basket , , , , ; container , leaves , n, , in chiang making mats , , , ; rod , ; rope , sieve , ; sieve tube for soy sauce , , splints , ; steamer ‒, , thatch ; trays , , n, , , ;

winnowing n; urn covers , ‒, bamboo shoots , , ,

beriberi cha ; honey preserves sauce n; tsao preserves tsu pickles , ,

bamboo slips, Han Tomb No. at Ma-wang-tui , ,, , n

fermented soy paste fermented soybeans wine nsee also Han Tomb No. (Ma-wang-tui)

Bamboosa Ban Kao, Thailand n‘Banquet at Hung-Men’ (mural, Western Han tomb

near Loyang) ‒bappir (beer bread) , , Bar-Josef, O. nbarley , , , ,

beer development in West ; bread chiang , , distilled wine, wine mash for ferments ; grinding , importance in Han dynasty ; introduction in

China kernel separation , ; koji , malted ; malting , ; malt sugar nmeal , , ; paste milling ; moulded ; for miso parching ; partially polished porridge n, ; sprouting n, varieties ; vinegar preparation ‒

Barnett, J. A. barrel, open-ended wooden ‒Basalla, G. , , , ,


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Basiodiomycetes basket

bamboo , , , drying tea leaves , rattan

Bastone, Ponvio (Italian soldier; th century) bean , see also soybeans

aduki/adzuki nbroad n; chiang , , n; sprouts lesser n, , ; chiang , ; flavoured vinegar

‒mung ; noodles n, ; tea congee ; wax

film n; red , , ; wild , , bean sprouts , , , n, see also soybeans

antecedent ; broad bean dietary ; mung bean ‒pharmaceutical ; preparation vitamins

bean curd see tou fubear

gall bladder meat n,

Beard, J. nbed, narrow platform , , Bedini, S. nbeef see also cattle; ox

chiang ; fu n; khuai n; tallow , beer

ale , , bread , , brewing in West , containers for making Egyptian ; Iberian making

Egyptian models fermentation , ; saccharification , soaking raised bread origin and discovery in West –porridge ; bread –; Sumerian ; in

Egypt –beeswax Beijing nBeinfield, H. & Korngold, E. nBell, J. nBenda, I. n Benzoni, Girolamo nberiberi , ‒, ,

diet therapy ‒early records ‒pathology ‒rice, association with , , , , ,

andbran , , , , spread to North , theories of cause ‒; treatment ,

betel nut betle pepper nbeverages see drinksBianchini, F. & Corbetta, F. nThe Bible n

Genesis n; Exodus n, n, nLeviticus ; Numbers n; Samuel n

Bibliography of the History of the Former Han Bibliography to the History of the Sui Bielenstein, H. nbihun (rice noodles, Indonesia & Malaysia) bird’s nest bitter taste ‒, bittern , , , blanching blindness see also vision

green night , ‒total

Blofeld, J. n, n, n, n, n, n, n,n, n, , n, , n, n,

Blue, G. n, n, n, ‒Bo-hea (Wu-I) Bodde, D. n, nBodhidharma (Indian price and Buddhist saint; +th

century) boglu (malt) boiler , , , , ,

bronze still , , ‒, steamer ,

boiling , , n, , , oil extraction pasta nsoy milk, in making bean curd , –, –

Bombay mastic bone deformities ,

reversal Book of Odes see Shih ChingBook of Songs (Waley’s translation of the Book of

Odes)Book of Tofu () n, boorher (wooden half-barrel) n, Bos taurus domesticus Boswellia carterii nBotanicum Sinicum (Bretschneider) nbouza beer n, , Bowen, Samuel (Savannah, Georgia) bowl

gold ; origins n; shallow rice ; tea , , ,

Bowra, C. M. nbox, China Boyle, Robert (chemist; th century) bracken , , Braidwood, R. J. nbraising , bran

gluten preparation rice , , , , vinegar mash

brandy , Brassica alboglabra Brassica campestris Brassica cernua Brassica chinensis , Brassica chinensis var. oleifera Brassica juncea Brassica oleracea Brassica rapa ,


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brassicas , ‒Bray, F. , , n, n, n, n, n, n, n,

n, n, n, n, nbread , see also dough; flour

barley beer , ; precursor , Egyptian models making flat , nloaves for Egyptian beer origins in raised pasta raised , , , , , , steamed n, , n, n, ,

break (in yoghurt making) breakfast, shredded meat or fish nbream , Bretschneider, E. n, n, nbrewing see beerbridegrooom gifts for bride Briggs, W. (+) Brillat-Savarin, J. A. nbrine n, see also salt; salting

soy sauce making British Museum (London) nbronze vessels see also still

characters cold storage of food ritual nfor serving food and drink , ,

broth , see also soupfermentable fermented

Brothwell, D. & Brothwell, P. nBrothwell, D. & Sandison, A. nBroussonetia papyrifera Brown, S. R. n, nBruce, C. A. n, brunch, Cantonese buckwheat flour

dough noodles , ,

Buddhism, Chhan , Buddhists/Buddhist monks

gluten use , tea ; tea making tou fu making , n, in Japan vegetarian recipes n

Buell, P. D. nBukhara , , , nbuns see also man-thou

bright , n; roasted steamed n, , ‒, n, , in Japan

Buonassisi, V. nBurkhill, I. H. nBurma

fermented salted fish , fish sauce

Burnt-wine method of Southern Tribal folk see Nan fanshao chiu fa

butcher , dog of King Hui of Liang

butter , iced tea

buttermilk , Bynum, W. F. & Porter, R. n,

cabbage , , , , , salting seed oil, uses , yield tsu ‒,

cafes, tea , caffeine , ‒, Cai Jinfeng ncake, pressed oilseed , cakes ,

little dragon ; moon pan-frying ; steamed

calcium absorption nbean curd ‒deficiency , , ; metabolism n

calcium sulphate n, calendar, Chinese nCambodia

fermented salted fish , fish sauce rice noodles

Camellia sinensis , Camellia sinensis var. assamica ncamellia tea Campbell-Platt, G. ncamphor , camphorwood ‒Campsis grandiflora ncancer , Candida ncandles , Candolle, A. de , cane sugar , , ‒,

fruit preservation Canis familiaris Cannabis sativa , , Canon of the Virtue of the Tao see Tao Tê ChingCanton n

fish sauce tea technicians n; tea trade

Capsicum carambola nCarassius auratus carbohydrates, hydrolysis carbon dioxide , ,

raised dough carbonates see alkaline carbonatescarcinogens cardamon cardiovascular disease Cardwell, D. n, nCaretta caretta olivacea ‒Carica papya Carlile, M. J. & Watkinson, S. C. ncarotene carp , , –, , ,


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Carpenter, R. n, n, n, n, n, n,n, n

carpenter weed, vitamin B ncarrot n, casein hydrolysis cassava , ncassia , , , , , see also cinnamon

heart of oil ; tea wine , , medicated

Castanea mollissima , castor oil , , catechins , ‒, ,

pharmacological effects Cater, C. M., Craven, W. W. & Horan, F. E. nCato the Elder (c. −) , , , cats, polished rice feeding , cattail , , , , cattle , , , see also beef; oxcauldron , ,

serving , cauliflower, creamed celery , ,

dryland Oriental , wetland ‒,

cellar, ice house ‒, Central Asia, grape wine cereals , , n, , , n see rice, millet,

barley, wheatceremonial offerings

Chinese cherry ; dog ritual baskets ; wines see also rituals, wine

Ceresa, M. nCeylon, tea industry , cha (Chinese hawthorn) , cha (deep frying) , , cha ( jellyfish) cha see meat & fish, pickle cha-no-yu ( Japanese tea ceremony) Chadwick, J. nChaenomeles sinensis , Chakravarty, T. N. nChamfrault, A. Champion, P. nchan (sturgeon) , chan (thick gruel) Chan Kuo Tshê (Records of the Warring States; Chhin)

, Chan, W. C. nChang Ao, King of Tsao Chang Chhien (envoy; −nd century) n, , Chang Chhien-Tê (writer; th century) , nChang Chi (physician; c. +) Chang Chung-Ko nChang Hou-Yung n, , nChang Hsiao-Kuang nChang I Lieh Chuan nChang, K. C. n, n, n, n, n, n, n, n,

, , , n, n, n, nChang, Kwang-Chih n, n, n, n, n

Chang Lien-Ming , n, nChang Mêng-Lun , n, nChang Shih-Nan (writer; +th century) Chang Tê-Shui nChang Tê-Tzu n, nChang Thing-Hao nchang tho (dough, held by hand) nChang Ting nChang Tsho nChang Tsung-Min (th century) Chang Tzu-Kao Chang Wên-Hsü nChang Yu-Hsin (writer; +th century) Chang Yuan (writer; +th century) , ‒, Chang Yuan-Fang nChao, Buwei Yang n, n, , n, n, n,

n, n, nChao Chi (writer; +th century) Chao Chün (poet, bibliophile; th century) , Chao Ho-Thao nChao Hun (Summons of the Soul; c. −) , , Chao Ju-Kua (writer; +) Chao Ju-Li (writer; +th century) Chao Kang nChao Khuang-Hua nChao Kung (Duke of State of Lu; −th century) n,

Chao Ping Chao Yao (Hunan), cassia from , Chao Yün-Tshung n, n, nChao Yung-Kuang n, , nchar-siu-pao (Cantonese for pork-filled bun) ncharcoal , , n, chê chiang (sugarcane juice) chê chiang (yam juice) nChê-chiang shêng kung-yeh chhang (Manufacture of

Shao-hsing Wine; ) n, n, n, nChê-chiang shêng po-wu-kuan (on Ho-mu-tu; ) n,

n, nChê-chiang shêng wên-kuan-huei (on Shui-thien-fan,

Hangchou; ; ) ncheese –

comparison with tou fu , ‒cottage ; lactic ; curd , nflavour enhancement nmicrobial rennet nnutrient composition preparation ; uses ‒

Chekiang nNeolithic sites ‒tea plantations tsao preserved duck eggs ; yü lu

chên (Chinese hazelnut) , , Chên Chhüan (physician; +th century) nChen Junshi nChên Kua (I Ching hexagram) nChên Li-Yen (physician; +th century) , Chênchiang (Kiangsu province) nchêng (steaming) , ‒, ‒, , n, , chêng chhi shui (distilled water) Chêng Chih Chun Shêng (Standard Methods for Diagnosis

and Treatment; +) ,


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Chêng Chin-Shêng nchêng chiu (steaming wine; distilled wine) ‒, –Chêng Hsiai (author of Kuang Chi Chu; Sung) Chêng Hsiung-Tuan (Yüan poetess) Chêng Hsüan (bibliophile; +–) n, , ‒, ,

, n, , n, , , n, nchhi and hai , ; chiang , ; er and tzu ;

fu and hsi ; soup ‒, ; suckling pig ; tsu, ,

Chêng, I (author of Chung Khuei Lu) , Chêng Lei Pên Tshao (Reorganised Pharmacopoeia;

+) , , , , , , gluten n; milk products shih chih preparation ntea ,

chêng ling chhi liu (steam distillation) nchêng lung (bamboo steamer) ‒, chêng ping (steamed bread) , , , Chêng-chou shih po-wu-kuan (on Yang-Shao Period

remains near Chêngchou; ) nChêng-Ho (Fukien) , , nChengtu (Szechuan) , , n

dining or drinking scene brick painting ‒cherry, Chinese , ‒chest deformity, turtle chestnut, Chinese , , , , ‒, , chha see tea Chha Chieh (Tea Explanations; +) , , ,

‒, n, chha chien (tea bowl) Chha Chien (Notes on Tea; +) , , , , nChha Ching (Classic of Tea; c. +) n, n, , ,

, , –, , , , , , , , effect on health –harvesting and processing of tea –preparation of tea from cake ‒, nShên Nung tea legend ; water for tea , ‒

Chha Ching (Tea Classic; +) , chha chu (tea kettle) Chha Chü Thu Tsan (Tea Utensils with Illustrations;

+) , , , , chha hu (teapot) chha huang (tea yellow, steamed tea leaves) Chha Khao (Comments on Tea; +) , , n,

nChha Lu (Tea Discourse; +) , , , , n,

ndrying furnace ; scented teas n

Chha Lu (Tea Records; +) , , ‒chha ou (tea cup) chha pei (bamboo tray) ; chha pei (tea cup) chha phing (tea kettle) Chha Phu (Tea Compendium; +) , , Chha Phu (Tea Discourse; +) , , ‒,

implements Chha Phu (Tea Discourse; +) , , ,

drinking tea Chha Phu (Tea Discourse; +) , chha shên (Tea god) n; chha shêng (Tea sage) nChha Shih (History of Tea; +) Chha Shu Chhüan Chi (Complete Collection of Tea

Books; +) n

Chha Shu (Tea Books) , , ‒Chha Shu (Tea Commentary; +) , , , ,

n, n, ; tea making Chha Shuo (Talks on Tea; +) , , , nchha szu (tea cafes) , chha thiao (tea ladle) chhai yu (rape seed oil) chhan tou (broad bean) nchhang (ritual wine) ‒, , , , chhang chhu (Chinese gooseberry) Chhang Chi Chieh Ku chhang huang (dried malt sugar) Chhang Jên (Horticultural Officer) –Chhang Jên (Superintendant of the Imperial Gardens)

nChhang Jen (Superintendant of Ritual Wines) Chhang Ku Chi (Works of Li Hao; +) nchhang (ritual wine) –, , ,

drug and herb addition chhang shih (spoon) chhang tshao (fragrant wine herb) ‒Chhang-chiang liu yü etc. (on Western Han tombs near

Chiang-ling, Hupei; ) n, n, nchhao (stir-frying; pan roasting) , , ,

soybeans tea , , , ,

chhao hsia jên (stir fried shrimps) chhao shou (wonton) nChhao Yuan-Fang chhên (clam) Chhên Chhuan n, n, n, n, n, ,

n, nChhên Chi (Imperial Tutor at Yuan court) Chhên Chia-Hua nChhên Chih (author of Shou Chhing Yang Lao Hsin Shu;

th century) Chhên Chih-Ta nChhên Chin-Shi nChhên Chu-Kuei & Chu Tzu-Chên n, n, n,

, , n, n, n, n, , n, n,n, n, n, n, n, n, n, n,n, n, n, , n, n, n, n

Chhên Hsien-Ju nChhên Hsing-I nChhên Hung n, nChhên Jên-Yu (writer; th century) chhên mien (pulled noodle) ‒chhên ni chung chui (beriberi) Chhên Shao-Chün n, n, n, Chhên Shih , nChhên Sou-Ta (writer; Southern Sung) Chhên Thao-Shêng , n, n, n, n, n,

n, n, nChhên Ting (Ming Dynasty) nChhên Tsêng-Pi Chhên Tshun-Jên Chhên Tsung-Mao nChhên Tsung-Mou n, , n, Chhên Wên-Hua n, n, , n, n, n,

‒, nChhên Yüan-Ching (writer; th century) , nchhêng (orange)


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chhêng (stone or wood platform; anvil) Chhêng Chhing-Thai , Chhêng Chien-hua nChhêng Chih-Fan , nChhêng Kung nChhêng Li-Chün nChhêng Pu-Chi Chhêng Ta-Chhang (writer; Sung) nChhêng Tsai Chi (Devout Vegetarian; +th century)

Chhêng Tshang-Chhi (physician and writer; +th

century) , , Chhêng Yao-Thien n, nChhêng-teh still (Hopei) ‒, chhi (vital energy) n, n,

effect on disease, bone deformities ; goitre ,, ;

imbalance in the leg ; kidney ; circulation

chhi (ant eggs) ; chhi (awl) chhi (broth) ; chhi (lettuce) , chhi (pickled chopped vegetables) n, , , , chhi (receiver) ; chhi (shepherd’s purse) chhi (small fish) ‒n; chhi (vessel) chhi hai (boneless meat paste) Chhi Hsieh nChhi Min Yao Shu (Important Arts for the People’s

Welfare, +) , , , n, n, , n, , ,, , , , , , n, n, n, n, n, n,, , , , , , , , , , ,, n

dried meat and fish (i yü, fu and hsi ) , –ferment (chhü) –for making wine (chiu) –for food processing –leaven , nfermented meat and fish –, –Fermented meat and fish paste (chiang) –pickled fish (cha) –, tsao preserved meat fermented soybean (shih) –soybean paste (chiang) –soy sauce precursors (shih chih etc. –)gluten (po tho) –malt sugar (i ) –, milk products , –, pasta (ping) –steamed bun and wonton filamentous noodles (mien) –pickled vegetables (tsu) –starch preparation –tou fu absence , –tea –vegetable oil , , –vinegar –

chhi pickles chhi pien (Acanthobromo simoni ) Chhi Ssu-Ho nchhi tsu ( pickled vegetables) chhi tzu mien (chessmen pasta) , ‒, , chhi wines for sacrificial offerings chhi ying (movable swellings) chhi yu (fish sauce) see yü lu

Chhi Yüeh (Ode to the Seventh Month) , , Chhi-men (Anwhui) chhieh (slicing) nchhieh mien (sliced noodles) , , , , chhieh mien chu (sliced pasta congee) chhien (poaching in water or broth) , chhien chang (pressed bean curd; thousand sheets) ,

, Chhien Chhun-Nien (writer; +th century) , ,

, , , Chhien Chin I Fang (Supplement to A Thousand Golden

Remedies; +) n, , , nberiberi , night blindness ‒

Chhien Chin Pao Yao (A Thousand Golden Treasures;+)

Chhien Chin Shih Chih (Golden Dietary Remedies; +), , , n

Chhien Ching Yao Fang (Thousand Golden Remedies;+ to +) , n

beriberi , , ; goitre grape n, malt sugar , shih soybeans

Chhien Han Shu (History of the Former Han Dynasty; c. +) , n, , n, , n

fermentation of wine ‒; wine fermented soybeans gifts to Hsiung Nu Prefect of Mare Milkers

Chhien I (writer; +th century) , Chhien Lung (Chhing emperor) nchhien tshêng man thou (thousand layer steam bun) nchhih fan (to have a meal) Chhih Ma (official) nchhih tou (aduki bean) nchhin (oriental celery) , chhin chiao (Zanthoxylum) Chhin Kuan Chhin-tu Hsien-yang khao-ku kung-tso chan (on Old Chhin

Capital of Hsien-yang; ) nchhing chiang (clarified sauce) n, , ,

condiment use , Chhing chiu (Chou wine, clear wine) , Chhing I Lu (Anecdotes, Simple and Exotic, +) ,

, , n, – , –bone of wine milk products npao-tzu ; pasta red ferment ; wine –tea ; tou-fu , , tsao n, preserved crab n

chhing mang (green blindness; amaurosis) , Chhing Ming Shang Ho Thu (City of Cathay; scroll

painting + and ) , Chhing-lung hsien ching chan tzu ta-tui ko-wei hui ()

n, , Chhing-yang (southern Anhui) nchhiu (Chinese hawthorn) Chhiu Fêng nChhiu Phang-Thung n, n, n, , , n,

, n, n, n, , n, n, n, n,n, n, n


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chhiu yu (soy sauce harvested in autumn) , Chhiung Kuan Hsien Sêng Chi (Collection of the Excellent

Stone Master) nchho shu (sip or suck soybean) , chho tshai (pickled vegetable) chhao tshai (wild bean) Chhoe Pu (Korean official; th century) nchhou (pull) chhou tou fu kan (tou fu salted and fermented) chhou yu (drawn sauce; soy sauce) , chhü ( ferment ) ancient character see fermentchhu (kitchen) chhu (vinegar) Chhü Chia-Wei nChhü Chih-Hsin n, nchhu chiu (mortar and pestle) , Chhü Hsien Shên Yin Shu (Notes of the Slender Hermit;

+) , , , , , , n, ndairy products n, honeyed and sugared fruits ntsao-preserved crab n

Chhu Hsüeh Chi (Primer of Learning; +) n, n

Chhu Jen-Huo (Chhing dynasty) chhü mu (mother of ferment) , chhu niang (lady caterers) nchhü nieh interpretations ‒Chhü Pên Tshao (Pandects of Ferment Cultures; +)

‒, , , , chhü shih (ferment power) , , , Chhü Ta-Chün (author of Kuangtung Hsin Yü; th

century) Chhu Tzhu (Elegies of the Chhu State; c. −) , n,

, ‒cooking, methods , , , , ; pots n,

braising meat foods , ; erh , cooled drink, five flavours

n, hai thun ; tsao ; turtle ‒sweeteners , malt sugar ; honey tea ; lo ; wine , ; herbal ,

Chhü Wan-Li , nChhü Wei Chiu Wên (Old News from the Winding Wei

River; +) Chhü Yuan (principal author of Chhu Tzhu; c. − to

) ‒Chhu-chou Archaeological Bureau (Anhui, Nanking),

bronze still ‒, chhuan (bamboo strips) , chhüan (dog) ; chhuan (hair pin) nchhüan (iron mould for tea pressing) chhuan (old leaves of tea) nchhuan hsiung (hemlock parsley) Chhüan Jên (dog supervisor) nChhuan Ming Lu (Tea Record; +) , Chhüan Shang-ku San-tai Chhin-Han San-kuo Liu-chao wen

() nChhüan Thang Wên nchhuang (narrow platform bed) chhüeh (sparrow) chhüeh mu (sparrow eyes; night blindness) ‒chhui (blow fire) ; chhui fan (cook rice) chhun (alcoholic flavour or aroma) ,

Chhün Fang Phu (An Assembly of Perfumes orMonographs on Cultivated Plants; +) ,n

Chhun Phu Sui Pi (Casual Notes on Local Products; ), n

chhung yang (th day of th month) Chhung Yang Hsien Chi (Gazetteer of Chhung-yang

County; ) , nChhung-an (Wu-I mountains; Fukien) , nchi (Carassius auratus) chi (chicken) , see chickenchi (goblets) ; chi (low table) , chi (millet) , , , ; chi (millet: for cooking) chi (millet: foxtail) , ; chi (millet: setaria) n, , chi (stools) , , , ; chi (wild date) Chi Chiu Pien (c. −) , ‒, , , , nChi I n, nChi Jên (Chicken Keeper) Chi Lê Pien (+) , ‒, nchi mi (setaria millet, kernels) chi ming chiu (cock crow wine) , chi shao (pasteurised wine) Chi Shêng Fang (Prescriptions for Preserving Health;

+) chi tzu mien (egg noodle) chi tzu ping (egg pasta) , Chi-nan, capital of Chhu Kingdom , Chi-nan chhêng Fêng-huang-shan etc. (on Han Tomb at

Fêng-huang-shan, Chiang-ling; ) n, n,n

Chi-nan (capital of Shantung) , nchia (chopsticks) , chia (wine serving vessel) , , , chia chuan hsien chung (goitre) Chia Ming (author of Yin Shih Hsü Chi; +th century)

, Chia, O. n, Chia Ssu-Hsieh (author of Chhi Min Yao Shu; +th

century) , , , , , , , n, chia thu (bitter thu) chia tshao (Zingiber mioga ) Chia Tsu-Chang & Chia Tsu-Shan nchia yü (lucky fish) , chia yü (shelled or armoured fish) Chia-hu (Honan), early rice culture nChia-yü-kuan tomb paintings (Wei-Chin period) chiai lu (poor fit of skull bones) chiang (fermented meat or fish paste) , ‒, ,

, see meat, fish; fermented paste chiang (fermented soy paste) , , ‒, ,

see soy paste, fermentedchiang (savoury pastes and sauces) , ,

definitions ‒Japanese sauces other types: wheat, elm nut, lesser bean, broad bean

–chiang (water drained after boiling grain) , , chiang (ginger) , , Chiang Chhao nchiang chhing (clarified soy paste) , , , , chiang chih ( juice of chiang) , chiang chün khuei (general’s helmet vessel) , ,


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chiang huang (yellow chiang ferment) , , , ,, ,

Chiang Jên (Superintendant of Beverages) nChiang Ju-Tao , Chiang Jun-Hsiang nChiang Shih-Chhê (writer; th century) nchiang sui (water extract of chiang) , chiang thun (river dolphin) Chiang Thung (Chin dynasty) chiang tshai (pickled vegetables) Chiang Tzhu (Housing Superintendant) ‒chiang yen chha (ginger-salt tea) nchiang yen tshai (pickled vegetables) Chiang Ying-Hsiang n, Chiang Ying-Shu nchiang yu , , , , see soy sauceChiang-hsi shêng po-wu-kuan (Eastern-Wu Tomb of the

Eastern Han Period; ) nChiang-ling (Hupeh) , , , ,

utensils in Han tomb vessels for food and drink in Han tomb , ,

chiang-lu method ‒Chiang-phu Chiang-su hsin i-hsüeh yuan (Cyclopedia of Chinese

Drugs; ) n, n, nChiangling Fêng-huang-shan etc. (on Han Tomb No.

at Feng-huang-shan, Chian-ling; ) nChiangnan Beer Factory (Shanghai) n, chiao (drinking vessels) nchiao (leaven pasta) , , chiao (yeast) , , ‒, , see also yeastchiao chhi (imbalance of chhi in the leg) see beriberiChiao Chhi Chih Fa Tsung Yao (Methods for Treating

Chiao-chhi; +) n, , ‒, chiao erh (leaven cakes) , chiao i ( jellied malt sugar) Chiao, J. S. nchiao jo (weakness of the legs) chiao mai (buckwheat) nchiao mu (fresh yeast) ; chiao tzu (little leaven) chiao tzu (ravioli like dumpling) –, , chicken , , , , , ,

lu method ; mock ‒, served to Son of Heaven steamed ; sung (parched shredded chicken) tsao preserves

Chieh Chha Chien (Chieh Tea Notes; +) , ,n

chieh chhi (solar terms) nChieh district (Chekiang) chieh keng (Platycodon grandiflorum) chieh lan (brassica) chieh tshai (mustard) chieh tzu (Chinese mustard) chien (cold storage urn) chien (mixing and drinking bowl for tea) , chien (shallow frying) , , , , , chien chha (grading tea) , Chien Chha Shui Chi (Water for Tea; +) , chien fêng hsiao (fritters of glutinous rice) Chien-an (Chien-an, Northwestern Fukien) , ,

Chien-chhang hung chiu (red wine of Chien-chhang) Chien-Chhang (Szechuan) nChien-Hsi (Northwestern Fukien) Chien-Ou (Fukien) chih see chachih (drinking vessels) nchih (hard animal fat) chih (roasting meat on a skewer) , , ‒, , chih (stoup) , , , chih chü (raisin tree) , chih erh (mushrooms) Chih Fa-Tshun (physician; th century) ‒Chih Fang Shih (Director of Regions) chih ju (steeped meat) chih kao (sheep or ox tallow) chih ma (fragrant or grease hemp) Chih ti (Eastern Han Emperor; died +) nChih Tzu n, chih tzu (Gardenia jasminoides) chih-erh (mushrooms) , childbirth chilli chin (wild plant used as vegetable) nChin Hua Chhung Pi Tan Ching Pi Chih, + ‒Chin Kuei Yao Lüeh (Systematic Treasury of Medicine;

+) chin ping (gold pasta) Chin San Ssu (Gold Mountain Temple) Chin Shan-Pao nChin Shih Khun Chhung Tshao Mu Chuan (Illustrations of

Minerals, Insects, Herbs and Trees; +) ,,

Chin Shu (History of the Chin Dynasty; + to +)n, ,

Biography of Shih Chhung, Lieh Chuang n, nChin tomb (+ to +; Chhêng-teh, Hopei bronze

sstill) ‒, chin tou (soaking soybeans) chin ying tzu (cherokee rose) nchin-chü (cumquat) nChin-hua (Chekiang) n; ham chin-tai-mien (ribbon noodles) China at Work (Hommel) nChinese Gastronomy () Chinese quince Ching Chhu Sui Shih Chih (New Year Customs in the Ching

Chhu Region; c. +) n, Ho Yen story n

Ching Chou Thu Ti Chi (Record of the Ching ChouRegion)

Ching Hua Yüan (novel; th century) nChin Phing Mei (Golden Lotus; Ming novel) nching thao (Chinese cherry) Ching Tien Shih Wên (Textual Criticism of the Classics;

c. +) chiu (Chinese leek) , , , chiu (wine from cooked grains) , , ‒, , ,

see winechhü nieh in making –, chiu English term for –Japanese –origin in China ‒,


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Chiu Chêng (Wine Superintendant) , nChiu Ching (Wine Canon; +th century) Chiu Ching (Wine Canon; +) , , Chiu Hsi-Kuai nChiu Hsiao Shih (Mini-History of Wine; +) ,

n, , , , Chiu Huan Pên Tshao (Treatise of Wild Plants for use in

Emergencies; +) , nChiu Jên (Chief Wine Master) Chiu Kao (Wine Edict; +) , nchiu ku (nine grains) n, Chiu Ku Khao (Study of the Nine Grains) nchiu lao (thin fermensed mash) chiu lu (dew of wine) chiu mu (mother of wine; wine inoculum) , chiu niang (mother of wine) nchiu pai (muddy wine) Chiu Phu (Wine List; +th Century) , , Chiu Shih (History of Wine; Ming) , n, nChiu Thang Shu (Old History of the Thang Dynasty;

+) , chiu yao (wine medicament) , , , n, chiu yüan (yeast culture) chives , , Cho Ho-Thao ncholecalciferol cholesterol ,

lowering effect of red ferment chopsticks ,

noodle eating with chou (strong drink) Chou Chia-Hua n, n, n, nChou Hêng-Kang nChou Hou Fang (Handbook of Medicines for

Emergencies; +) , , Chou Hsin-Chhun n, nChou Jên (Yoke-harness Superintendent) nChou, King (last ruler of Shang dynasty; −) Chou Kung, Duke of Chou Chou Li (The Rites of the Chou) , n, , , ,

, , , , , , , , –, n, ,–, , n, , , , , , , n, , n, , , , , , , , n

cooking methods , –, dining furniture , –fat for cooking Hai Jên (Superintendent of Fermented Victuals)

–, –nutritionist-physician , raised pasta ; serving vessels n, wine –,

Chou Li, Han Wên Chia (The Rites of the Chou, Treasuryof Cherished Literature) ‒

Chou Mi (writer; c. +) , Chou San-Chin nChou Shih-Yung nChou Shu-Pin nChou Su-Phing nChou Wên-Thang nChou wines; Fa chhi, Li chhi, Ang chhi, Thi chhi & Chhên

chhi; Shih chiu, Hsi chiu & Chhing chiu

Chow, K. & Kramer, I. n, n, n, n, n,n,

chrysanthemum, tea , wine –Chrysanthemum morifolium chu (candles) ; chu (chopsticks) chu (Chinese quince tree) chu (cooking with water) , ‒, chu (gruel; congee) , , chu (millet) chü (Chinese lettuce) chü (female hemp plant) , chü (raisin tree) chü (sweet orange; tangerine) chü chhang (ritual wine) , Chu Chhêng n, nChü Chhü (nr Lake Thai; Kiangsu Province) nChu Chhüan (compiler of Chhü Hsien Shên Yin Shu and

Chha Phu; +th century) , , Chu Chhüan Hsiao Phin (Teas from Various Springs;

+) , , nChü Chia Pi Yung (Essential Arts for Family Living;

c. +) , , , ncha , –; chiang , , , , distilled wine –food preservation –, n, n, , , ,

, , , , gluten pasta: man-thou & pao-tzu , noodles milk products –red ferment –, –shih , tea n; congee ; scented , vinegar , n

chü chiang (Piper nigrum) nChu Chun-Po n, n, , n, nChu Chung-Shêng nChu Fan Chih (Records of Foreign Peoples and their

Trade; +) chu fu (chilled fu) Chu Hsi (writer, poet; + to +) n, ,

nChu Hsiao, Prince (esculentist movement in Ming

dynasty; +th century) , chü i (yellow robe) chu i chiang (chasing i chiang) ‒, , chu I wei chih yü (deterioration of the feet and leg) Chu I-Tsun (author of Shih Hsien Hung Mi; th century)

Chu Jui-Hsi nchu kao (lard) nChu Kho-Chên nChu Kung (author of Pei Shan Chiu Ching; +th century)

, , , , chü leaves Chü Lu (Monograph on Citrus; +) Chü Lu (The Orange Record; +)

fruit storage ‒; honey preserved fruits chu mien (cooking noodle) nchü nü (ring pasta) Chu Phu (Congee Menu; +) , Chu Pien (poet of Southern Sung) chu ping (cooked pasta) , n


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Chu Ping Yuan Hou Lun (Diseases and their Aetiology;+) , ,

children’s ailments chu shih (primary food) Chü Sung (Ode to the Orange) nChu Teh-Hsi nChu Têh-Jun (poet; +th century) Chu Wên-Hsin nchu yu (lard) , nchu yu (wine for chhung yang day) chu yü (Zanthoxylum ailanthoides) nChu Yü Shan Fang Tsa Pu (Miscellanies from the Bamboo

Islet Studio; c. +) , , Chu-chhêng (Shantung), kitchen scene from Eastern

Han tomb , , n, nChu-Ko Liang (general and strategist; Three Kingdom

period +‒) nchuai (stretch) chuan (duck) chüan (pongee bag) Chuang Chi-Yü nChuang Kung nChuang (Prince of State of Chêng) Chuang Tzu (Book of Master Chuang; c. –) , ,

hsi ; hun thun

chüeh (lettuce) chüeh (beriberi) chüeh (bracken) nchüeh (wine serving vessel) , , chüeh ming tzu (sickle senna seeds) Chûjiruki (c. +) Chuko Liang (general of Three Kingdoms period) Chün Phu (Treatise on Fungi; +) Chung Chha Shuo Shih Thiao (Ten Talks on Tea; c. )

, nChung Hang (eunuch at the Han court) nChung Hua n, n, n, nChung I-Yen & Ling Hsiang n, nChung Khuei Lu (Book of Viands; +) , , Chung Kuo Chha Ching (Modern Chinese Classic of Tea;

) n, n, n, , nblack tea (red tea) n, , n, neffects of tea n; reprocessed tea nvarieties of tea n; yellow tea n

Chung Kuo Pheng Jen Shih Lo () Chung Kuo Shih Ching Tshung Shu , Chung Kuo Shih Phin Kho Chih Shih Kao, Shang Chung Kuo Shih Phin Kung Yeh Fa Chan Chien Shih Chung Kuo Shih Wên Hua ho Shih Phin Kung Yeh Fa Chan

Chien Shih () Chung Kuo Wei Sheng Wu Kung Yeh Fa Chan Shih Chung Kuo Yin Chuan Shih ti-i-Chüan () Chung Kuo Yin Shih Than Ku () Chung yuan (Summer Festival) nChung-chhing shih po-wu-kuan nChung-kuo chha-yeh li-shih tzu-liao hsuan-chi (Selected

Historiographic Materials on Tea in China; )

Chung-kuo I-Hsüeh Pai Kho Chhuan Shu () nChung-kuo kho-hsüeh yuan khao-ku yen-chiu so Chung-kuo nung-yeh pai-kho chhuan shu

Chung-kuo phêng-jen pai-kho chhüan shu () , n, n,, n, n, n, n, n, n, ,

Chung-kuo pheng-jen wên-hsien kai shu nChung-kuo pheng-jen wên-hsien thi-yao nChung-kuo shê-huei kho-hsüeh yuan () , , nChung-kuo thu-nung yao-chih () nChung-kuo ti-fang-chih chha-yeh li-shih tzu-liao hsuan-chi

(Selected Historiographic Materials on Tea in thelocal Gazetteers of China; )

Chung-yang Wei-sheng Yen-chiu Yuan (Tables ofComposition of Foods; ) n

chuo (poaching) , , , chuo (table) Church, A. H. nChurch, C. G. nCibot ( Jesuit; +) cinnabar , Cinnamomum cassia , , cinnamon , , n, , see also cassiacitron, chiang preserves , Citrus grandis ; Citrus reticulata City of Cathay; scroll painting see Chhing Ming Shang Ho

Thuclams , , , climate ; China ; West Clostridium cloud-ear mushroom ‒clove , , coats, lamb skin cocklebur n, , , , , , , coconut

flower wine ; milk wine n; oil extraction coffee, decaffeinated Cohen, M. n, nCoix lachryma cold storage , , ‒Colocasia esculentum , Columbus, Christopher (explorer; th century) Columella (Roman author of +st century) ncolza , , , , ,

oil ; presing seeds salting ; tsu ‒

communications in China condenser , , , confections , Confucius , ,

chiang ndrinks food habits n, nfu gourd dish meat preparation , sour taste agent wine ‒

congee , , , , , , book on (Chu Phu, Congee Menu) heart of fermented bean discovery of i (malt sugar) and li (sweet liquor) , nieh, saccharifying activity of rice ,

bran , , ; with purselane tea , , , ; thin


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congu tea n, , n, see also kung fu teascented

controlled environment , ; fruits ‒cooking –, oils Cooking Mallows (poem) ncooking methods , , ‒

ancient compared with modern ‒, , with water , ‒see also baking; boiling; braising; frying; poaching;

pot-roasting; roasting; steamingcooking pot , ‒, , n, ,

beer making , pottery , ntripod

cooler, bronze , copper carbonate, fruit storage Cordier, H. n, ncorn, starch extraction corpses, storage nCorran, H. S. n, n, n, nCorylus heterophylla , cosmetics, starch cotton seed oil , , , couscous crab , ,

chiang preserved –tsao preserved , monographs

crab apples , cranberry crane Crataegus pinnatifida , cream, clotted n, iced Creel, H. G. nCrete, olive oil press crops, founder in prehistoric China Crosby, A. W. ncrude solve crullers, deep fried , , , ncrushing, oil seed Ctenopharyngodon idellus nCucumis melo cuisine , Sung nculinary art , ‒Culter erythroopterus cumquat ncup-with-ears , ‒, , cups, porcelain , tea , , wine , Curcuma aromatica Curtis, R. I. n, n, n, cutting and slicing meat Cyclopedia of Chinese Medicine, Medical

Historiography Section () ncypress ; Belvedere ; white Cyprinus carpio n, ,

Daily Log of the Yü Thang Palace see Oyudononoue no nikkidairy foods , ,

chilled Chinese diet ; consumption koumiss, lo, su, thi hu –

Dalby, A. n

Daniels, C. n, n, n, nDarby, W. J., Ghalioungui, P. & Grivetti, L. n,

n, n, n, n, n, n, ndark dragon (oolong) tea ‒date see also jujube

Chinese , ‒, wild as sweetener

Davies, T. nDavis, J. F. nDavis, T. L. nDawkins, R. n, nDe Agri Cultura (Cato; c. –) , De alimentorum facultatibus (Galen) nDe Materia Medica (Discorides) ndecaffeinated drinks decantation of wine , , ; decanters deer , ; ni pastes see also venisonDeir el-Bahri; XIth dynasty (ancient Egypt) , dental plaque and caries Description of the World (Marco Polo) di (screen) Diamond, J. n, ndiet ‒

unbalanced vegetarian ‒, , n

diet therapy , , , , nutritional deficiency diseases –

Dietary Therapy (Liu Jilin; ) ndietary zones of China n, , dim-sum , dimethyl-nitrosamine dining furniture , ‒Diospyros kaki , , Diospyros lotus Director of Victuals for Mêng Shu kingdom Discorea opposita Discorides nDiscourses on Tea, Sugar, Milk, Mead, Wines, Spirits, Punch,

Tobacco etc. with Plain Rules for Gouty People (ThomasShort; ) n

dish, serving ‒distillation see also wine, distilled

alcohol , apparatus ; flask ; retort , essential oils , ; grape wine ; koumiss

n, freezing steam ,

drug extraction ; flower essences vessels

distillery ; small ditch, heating n, , , , ‒, Divasament du Monde (Marco Polo) Djien, Ko Swan nDobson, W. A. C. H. ndoburoku (fermented congee of Japan) ndoen jang (fermented soyfood) dog –, , ‒, ,

butchers , ; fat , gall bladder , polished rice feeding , served to Son of Heaven


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dogwood seed in cha

dolphin, river donkeys dough , , , , see also bread; flour; pasta

addition of fermenting must , n, n gluten ; kneading ; noodle leaven , ; plasticity raising , , n, ,

Drachmann, A. G. nDragon Boat Festival dragon’s eye ndrinks ‒ see also wine, tea

decaffeinated fermented iced , storage vessels ; serving vessels , , ‒

Drinking to the Eight Immortals (series of poems) drinking vessels

cups ‒, Shang bronze

drugssteam distillation wine as vehicle

drunkenness drying

fruits ‒meat and fish ‒oil seed

drying chamber , , duck , ,

eggs, salted ; tsao preserves , Peking ; steamed

Dudgeon, J. nDuméril, A. ndumpling ; with tou fu skin n

earthsymbolic correlations see also Wu Hsing

earthenware East India Company nEastern Han mural , , n

dining or drinking scene from Chengtu, Szechuan‒

kitchen scene from tomb in Chu-Chhêng (ShantungProvince) , , n, n

tomb at Liao-yang, Liaoning ‒tomb at Ta-hu-thing, Mi-hsien, tou fu making ‒,

‒Eastern Han Tomb

at Tung-Yang, Hsüi-I in Kiangsu Province nbronze an

Liao-yang, Liaoning ‒meal setup ‒

Ta-kua-liang , eating see also utensils

rules for Ebers Papyrus (XII to XIII dynasties) neclipse of the sun Edwards, J. neel Egerton, C. n

egg noodle eggplant , , , , , neggs , , Egyptian physicians

see also ancient EgyptEight Delicacies of Chou cuisine , , , , , Eijkman, C. n, , Ekirinhon Setsuyoshu ( Japanese dictionary; +) elaphure, ni pastes Eleocharis tuberosa elm nut n, –Elopichthys bambusa , Elvin, M. n, nemmer wheat n, , , nEncyclopedia of Chinese Medicine, Medical History

() nEndo, A. nEndothia microbial rennet Engelhardt, U. n, nEngishiki (Codes of Laws and Conduct of Ryo; +)

nenzymes , ,

autolysis , fungal (chhü) ; visceral –heat denaturation

ephedra epicatechins , , Epistula (Seneca; +st century) nEpsilon Tauri Epstein, H. nEquus caballus Erdman, J. W. Jr. ergosterol n, erh (braising; pot-roasting) , erh (cooked food) erh (fish or fish roe) erh (food in ritual baskets) ‒erh pei (cup-with-ears; wine cups) , ‒, Erh Ya I (Wings for the Literary Expositor; +) nErh Ya (Literary Expositor; –) , , n,

bitter vegetable cha , ; kêng Chinese cherry ; Chinese gooseberry ;

Chinese hawthorn tea , ; yellow robe

Eriobotrya japonica esculentist movement Eskimos essential oils

distillation extraction , tea , ,

esterase, Mucor-derived nEstes, J. W. nethanol and ethylene, in fruit metabolism nEumsikbo (+s) Euphorbia helioscopia nEurope

cheese use ‒early pottery nhumoral theory maritime trade with China


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Europe (cont.)microbial enzyme production night blindness oil extraction process ‒; oil press , osteoporosis nsunflower oil introduced to China tou fu

Evans, J. C. n, nevil spirits, warding off evolution

organic , technology ‒

eye diseases ,

fa chiu (regulation wine) , fa hsiao (fermenting tea) fagara , , , , Fairbank, W. fan (cooked grains, especially rice) , , , , ,

, , cha making , , , , , exposure to airborne fungi , , ferment making , , , , , , ;

red ferment making steamed rice , nmalt sugar making polished rice vinegar making wine making , , ; wine origins

fan (roasting) , , , , Fan Feng-Yuan nFan Hsing-Chun nFan Ka Wai nFan Khuai (late Chou and early Han period) Fan Shêng-Chih Shu (Book of Fan Shêng-Chih; –st

century) , n, , , gourd seeds ; burning lesser bean ; soybean n; taro

Fan Shu-Yün , fan tou (cooked beans) Fan Tzu Chi Jan (Book of Master Chi Ni; −th century) fan wan (rice bowl) Fan Yen (Dictionary of Local Expressions; c. −) fang (bream) , fang (square drink storage vessel) Fang Chhien-Li (writer; +th century) , Fang Chien n, nfang fêng identified variously as Siler divaricatum ,

Radix ledebouriellae , or Ledebouriella seseloides

Fang Hsin-Fang , n, n, , , n, ,, , n, n, n, , , , , n

Fang I-Chih (author of Wu Li Hsiao Shih; +th century)

Fang Khuai nFang Shêng-Chi Shu (Book of Fan Shêng-Chih; −st

century) Fang Yang Fang Yen (Dictionary of Local Expressions; c. −) ,

, , erh ; ferment types n; ping , , n, ;

thang

Fansur, kingdom of Farb, P. & Armelagos, G. n, n, nfarina granules nfat

animal , , , , , cooking use , hydrolysis fatty acids ; esterification n

fei (radish) n, , , Feldman, M., Lupton, F. & Miller, T. E. n, n,

nfên (partially cooked grain) fên (rice flour) fen chiu (famous distilled spirit) nfên phien (rice sheet) fên ping (rice filaments) , , fên ssu (silky starch threads) nfên ying (fine rice starch) , nfêng (Chinese turnip; colza) , n, , , Fêng Jên (Superintendent of Enclosures) nFêng Kho-Ping (writer; th century) , nFêng Shih Wên Chien Lu (Fêng’s Record of what he saw

and heard; +th century) nFêng Su Thung I nfêng yü fa (air dried salted fish) Fêng-hsiang (Yung-chêng, Shensi Province) , Fêng-huang Shan etc. (on Han Tomb No. at

Fêng-huang Shan, Chiang-ling; ) nFengshien (Shansi) , fennel

oil ferment , n, , , , ,

Acetobacter nactivity , , amylase , , ; amyloglucosidase Aspergillus , nbacteria barley , brick n, , cakes , , ,

incubation , , ; wine preparation ,

cha making ‒character chiang making, soy, wheat etc. –; meat & fish

‒, commodity value common , , ‒

for autumn wine , ; for spring wine ‒development ‒, ‒enzymes ; etymology ‒evolutionary history , ferments in food processing –

yellow coat n, , –, , ; yellowmould –, , , , ,

glutinous rice n, –, , yellow seed (Huang tzu)

fungal myceliae ; population grain moulds , , , , n see Aspergillus,

Rhizopus, Mucor , Monascushai making , ‒herbal (medicated) , ‒, ,


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incubation hut , ‒, , inoculum , n, made in modern China manufacture of standard medicament methods for making in

early Mediaeval China ‒; kings late Medieval and Pre-modern China –

microbial activity control millet , , mixed cultures of organisms ‒, , nmoderate , , mother ‒, , moulded wheat , MWT Inventory , and nieh (sprouted grain) ‒, origin and discovery –, –, power, chhü shih , products related to grain moulds protease red , , ‒, , , ,

invention ; making ‒, ‒; preservative

temperature control , , , therapeutic properties ‒

Southeast Asia , ‒soy (chiang huang) superior , ‒, ,

chiang making ; ritual sacrifice ; winepreparation ‒

technology dissemination temperature control tsu , ; types , ; water , wheat , , , , , ,

fu ju making white yeasts , , ,

fermentation, alcoholic see chiu, wine, beer, also lacticacid, tea

amphora –by monkeys chewing cereals saccharification, distinction between technologies in East and West –temperature n

fermenting activity (chiao) fermentor

jar temperature control ,

Fernandez-Navarrete, Domingo (Friar; +) ,

filtration, wine , Finland, bread beer nFinney, P. L. nfire

symbolic correlation firewood fish , , ,

armoured (chia yü turtle) cooking ; steaming ; frying dried, salted , fermented products in China –, , –

cha (pickle) ‒, –, –, –chiang ( paste) ‒, , ‒chu i –; hai ; hsi ; i yü , fish sauce ( yü lu)

fermented products in East Asia –distribution –salted fish yen hsin, shiokara , fish paste chiang ; fish sauce fish preserve cha, narezushi ,

fermented products in ancient Greece & Rome–

salsamentum garum, liquamen, muria and allec rise and decline –medicine n

finely shredded ‒foodstuff category of ancient China frying long , ; lucky , ; mock ‒oil preservation in ice , salted , , , , n, ; wet salted storage n; transport tsao preserves , literature ‒

fish soup Fishery Superintendent , fishing ‒

early historic China implements

Fitzgerald, E. five flavours (wu wei ) ‒, , five grains (wu ku) , n, , , ,

Chêng Hsüan’s listing five spice nflag, sweet see cattailflambeaux n, , ; making flask

distillation pomegranate ,

flatus production , , , Flatz, G. nflavanols ‒, , flavouring

tea n, , , Flaws, B. nflax see hemp; linseedflaying Fleming, A. nFletcher, W. N. nFlon, C. n, nflour , ,

elm-nut milling , paste , nsago palm sweet flour chiang , Western civilisations see also dough; milling; quern; wheat, flour

flour food , flower essences, steam distillation fluoride


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Fogarty, W. M. nFong Wen , n, Fong, Y. Y. nFontein, J. & Wu Tung nFoochow (Fukien)

fish sauce , ‒n; soy sauce n, , ;jasmine tea

malt sugar making n; noodles n; oil pressn

tea trading n; ting-pien-hu nfood

balanced consumption disease control and cures , ; therapeutics implements for serving ‒, , imports and medicine have a common origin primary and supplemental shops ‒texture uncooked nvessels for serving ‒

food canons ‒early mediaeval ‒; late mediaeval ‒;

premodern ‒food preservation –, –

chemical and physical methods , ‒microbial action ‒, , ‒ , ‒,

food processing ,

accidental discoveries innovations ‒labour requirements necessity progenitors technology ‒, ‒

evolution ‒, food resources ‒,

in ancient China –imported

foodstuff categories in ancient China Forbes, R. J. , n, n, n, , n, n,

, n, fork , ‒, ,

three-pronged , (???) fou liang (floating log stage) fou phing mien (floating duckweed pasta) Fowles, G. nFrake, C. O. nFrank, H. nFranklin, B. nFreeman, M. n, n, n, nfreezing, distillation Frescoes of Yü Lin Khu frog, hai pastes fruit , ‒, consumption foodstuff category of ancient China incubation in sugar preservation ‒

with sugar nsugar content

frying see also stir-fryingdeep , , ,

pasta , dry oil , shallow , , , , ,

fu (delectable fish) fu (cooking pot; boiler; wok) , , , ,

bronze still , fu (decayed; rotten) fu (dried meat) , ‒fu (gluten) fu (thick puree) fu chin (gluten) ‒fu chu (bean curd bamboo; dried bean curd sticks) Fu Hsi (Legendary Emperor) Fu Hsi-Jên n, , n, , n, n, n, nfu ju (fermented bean curd) , , , , ‒,

organisms Fu Kung (th century) fu shih (fermented wheat bran) nfu shih (supplemental food) Fu, Marilyn & Fong Wen Fu Shu-Chhin n, n, n, n, n, nFu Yun-Lung fu yung tou fu (hibiscus tou fu) Fu-ling, tea production Fuga vermicularis ( puffer fish) Fujiwara Fuhito nFukien , ,

bright bun , nemigration kung fu tea noodles , , ; hung red ferment ; red, i.e. yellow wine n, ‒, red i.e. black tea n, rice noodles soy sauce making tea ,

exports plantations

yü lu (fish sauce) , nfuneral rites of royal household n

thu ‒funerals, yü hsi fungi

airborne spores , , , , enzymes growth on fan , , inoculum isolation from moulded grains Near East Neolithic Age red in tempeh

funnel, pottery for fermentation mash , furnace for tea drying , , , ‒,

opening up Fuso Ryakuki n

Gajdusek, D. C. nGalen (+nd century) n, n, ,

rickets


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gall bladder , Gallus gallus domesticus Gami al-mufridat (Ibn al-Baytar) nGardella, R. n, n, n, nGardener’s Chronicle Gardenia jasminoides garlic ‒, ,

chiang preserves ; salting garum (Greek and Roman condiment) , ,

‒Garway broadside on tea (Thomas Garway; +)

, , gasi (fermented congee of Philippines) nGaspar da Cruz, Father ( Jesuit missionary; th

century) Gelsemium elegans general’s helmet vessel , , nGeoponica (+th century), garum ‒geraniol nGerard’s Herbal ngerdeh (bagel with hole covered by a film of dough)

ngetsu (sprouted rice) , ghani (Indian oil mill) , ghee (Indian butter oil from goat’s milk) gifts of ice , , ginger , , , , , ,

chiang preserves ; tsao preserves ; tsu , , n, , n

dried ; honey preserves medicated wine , salting shih making tea flavouring n, , , , wild ,

ginseng , gliadin Glisson, F. (+) globulins glucono-delta-lactone glucose ngluten , , , , , ‒

addition to flour chiang preserves , cooked ‒development , , extraction honey soaked monks’ use of protein source , recipes ‒regard for in Sung rye

glutenin glycerol Glycine max , glycyrrhiza go ( Japanese chess; Chinese wei chhi ) nGodley, M. R. n, n, ngoitre ‒

emotional stress mountain association ,

seaweed for cure ‒, , soil , , thyroid gland

therapy ‒water , ,

quality , West

Golingal Han tomb, Inner Mongolia Goodrich, L. C. & Wilbur, C. M. nGoody, J. ngoose , , , gooseberry, Chinese (kiwi ) Goswell, R. W. ngourd n, ‒,

dish seed, burning n, , ; pounding

grading tea , Graham, H. N. ngrain ‒, , ‒, , ‒

amount digested by ferment conversion to alcohol , cooked (steamed) granules , , drinks derived from , fermentation , , , ‒, , ‒food resource , , foodstuff category of ancient China hulled ; kernel separation ; grinding

making digestible moulds , , , , parching , nsoured ; spent residues sprouted , , ‒, ,

beer making grinding ; li making malt sugar ; porridge saccharifying activity

Grand Chef n, Grand Dietician n, n, n, , ,

, Grand Physician for External Illnesses nGrand Physician for Internal Illnesses nGrand Veterinarian ngranule food , grape ,

cultivation storage controlled environment drying in honey grass dragon pearl ; mare’s treat –Chang Chhien and seeds steeping in water

grape vines cultivation ,

grape wine , , n, ‒, distillation fermentation process –ferment use , , Kansu & Shansi –shelf life taxation Western origin , yeast chiao not used


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Greececookery nfermented fish sauce , , ‒humoral theory medicated wine ‒olive oil , n, yeast starter n

green meat (lü jou) , ‒green manure Green, R. M. ngrid or grating (in a still) –, Grigson, C. ngrinding stones , Groff, E. , , ‒gruel see also congee Guppy, H. B. Gutzlaff, C. ngypsum n, ; powder

ha-la-huo wine haemorroids, salve for n, Hahn, E. nhai (pickle) ‒; (pickled minced meat) , ,

, ; (paste) , , , , ; cha

hai fu (sauce making by auto-digestion) nHai Jên (Superintendent of Meat Sauces) n, hai tai (seaweed) n; hai tsao (seaweed) ; hai tshai

(sea vegetable) n, hai thun (suckling pig) Hai Wei So Yin (Guide to the Delicacies of the Sea;

+) hai yen (sea salt) nhair, oils for salving , hairpin nHalde, J. B. du ( Jesuit scholar) nham hamanatto (fermented savoury soybeans) Han brick murals ‒

commentary interpretation tou fu making see also Eastern Han mural

Han Chhang-Li Chi (Collected Works of Han Yü; + to) n

han chhin (dryland celery) han chü (cold pastry) Han dynasty

Chinese cuisine foods ,

Han dynasty tombsChi-nan (Shantung) ; Golingal (Inner Mongolia)

; Hupei ; Kiangsu ; Kuangsi ;Kuangtung ; Li-chou n; Liao-yang(Liaoning) , ‒

Loyang ‒; Man-chhêng ; Phêng-hsien (Szechuan) ; Sa-ho (Kuangchou) n; Ta-fen-thou (Yunmeng)n

cultivated grains ‒, drink storage vessels ; pitchers ; stoups ;

utensils

fruits , , Chinese plum ; loquat n; oranges ; persimmon ; pomelo ; meal physical setup; monographs

rotary mill models n; seasonings stoves , ; trays vegetables , , khuei (mallows) wine ‒see also Han Tomb No. ; Han Tomb No. ; Hunan

sheng po-wu-kuanHan Fei Tzu (Book of Master Han Fei; −rd century)

, n, flavours nvessels

Han Kuo Tshê (Record of the Han State) nHan, O (writer; late Thang) , Han Sen Tsai (nr Sian) Thang tomb Han Shu see Chhien Han ShuHan Shu I Wên Chi (Bibliography of the History of the

Former Han) han thao (Chinese cherry) Han Tomb No. (Ma-wang-tui) n, , ‒, ,

cooking methods , , , dining furniture , drink storage vessels ; pitchers ; stoups ; erh pei fermented soy paste chiang ; fermented soybeans

shih ferments ‒fish bones

fish: li, chi, chhi pien, yin ku, kan and kueifood animal bones

mammals: cattle, sheep, swine, dog, deer, and rabbit

birds: chicken, duck, goose, pheasant, sparrow, cranefruits: apricots ; Chinese apricot ; Chinese

date , ‒; Chinese sand pear ; Chinesestrawberry ; loquat ; oranges ; persimmon ; pomelos

monographs ; MWT Inventory seasonings ; sweeteners ; utensils , wines ‒see also bamboo slips, Han Tomb No. at

Ma-wang-tui; Hunan nung-hsüeh-yuan; Ma-wang-tuiHan-mu po-shu

Han Tomb No. (Ma-wang-tui) , , fermented soy paste medicaments vinegar see also Wu Shih Erh Ping Fang

han tou (broad bean) Han Wei Yin-Shih Khao (Investigation of Food and Drink

during the Han-Wei Era) Han Ye-Chih (th century) Han Yü (poet; + to +) , Hangchou (Southern Sung capital) , ,

dried salted fish gluten and pasta selling honeyed sweetmeats oil pressing establishments sausages tsao-preserved meat


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hao yu (oyster sauce) nHardy, S. n, n, n, nHarlan, J. R. n, n, n, n, nHarler, C. R. nharmonisation

texture of food harmonising agents , , ‒harmony concept , Haroutunian, A. der nHarper, D. n, n, n, , n, n, , n,

nHarris, L. J. nHarris, M. n, n, n, n, nHarrison, H. S. nHartman, L. F. nHartner, W. nAl-Hassan, A. Y. nHawaii nhawkers selling soy milk , iced drinks Hawkes, D. n, n, n, n, n, n, n, , ,

n, n, , n, n, n, n, n, nHawkes, J. G. nhawthorn, Chinese , Hayashi Minao n, n, nhazelnut, Chinese , , health ‒heart disease heat inactivation, of tea leaves ‒Heber, D. nhei chha (dark tea) n, n, ‒Hei Tha Shih Lu (Brief Notes on the Black Tartars;

c. +) nHemiculter leucisculus hemlock parsley , , hemorrhoids, treatment hemp (ma) –

five grains , , –, fibre and food fruit oil , , , , n

cooking ‒extraction , , fermentation jar sealing yield

seed , , , Hempen, C. H. nhenbane Henderson, B. E. nHêng Than (writer; – to +) nHêng-Ti (Emperor; +–) Herbert, V. nherbs

ferment , , ‒medicated wine , , red ferment steamed

Hero (Mechanica) , nherring nHesseltine, C. W. n, n, n, n, n, n,

n, nhibiscus, flowers , oil ‒, tou fu Hilbert, J. R. n

Hill, D. R. Hillman, G. nHillman, H. nHippocrates n, nHirayama, K. nHiroshi Kongo nhishiho, hishio ( Japanese savoury sauces) , ho (grains) ho (harmonizing agents) , ho (lotus) , ; ho (millet) ; ho (spices) ; ho (wine

serving vessel) , , , Ho Chhang-Hsiang nHo Chia Chhun (Sian) Thang tomb ho chiang mien (rolled flat noodles) ho fên (flat rice noodles) , Ho Han San Tshai Thu-Huei Ho, I. nho lo mien (noodles coagulated in boiling water) ho lo mien (noodles made by dough squeezing through

orifices; pressed noodles) , , ho pei (without separation of the residues by filtration;

muddy brew) , Ho Peng Yoke nho ping (grub shaped pasta) , nHo Ping-Ti n, n, n, n, nho san (harmonise with rice crumbs) Ho Suan-Chhuan nho thun (puffer fish) Ho Tung (prefecture in southern Shansi) ho tzu (cold pastry) nHo Yen (official at court of Wei Emperor Ming-ti) ho-fên (thin rice noodle) Ho-mu-tu (Chekiang) Neolithic site , ,

pottery steamer , rice husks

hoieu nood (dragon’s eye) nHole, F. n, nholistic approach holly Homer n, Hommel, R. P. , , n, , , Honan Provincial Institute of Archaeology nHonan shêng Hsin-yang ti-chhü wên kuan hui (Shang and

Chou Cemetery at Thien-hu, Lo-shan County;) n

Honan shêng po wu kuan (Thirty Years of ArchaeologicalInvestigations in Honan; ) , n

Honan Shêng wên-hua-chü Honan shêng wên-wu khao-ku yen-chiu-so nHonan shêng wên-wu yen-chiu-so (on the Neolithic Site at

Chia-hu, Honan; ) n, honey , , ‒, ,

fermentation ‒, , pasta making , preservation of jujubes ; preserved fruits ‒sweetener ; wine , ‒; vinegar

Hopei dried jujubes n

Hopei shêng wên-hua chü wên-wu kung-tso tui (on Yen capital at I-hsien; ) n

Hopei sheng khao-ku yen-chiu so (Shang Site at Thai-hsi,Kao-chhêng; )


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Hopkins, D. C. n, nhops , , hor faan (Cantonese flat rice noodles) Hordeum vulgare , horn, drinking cups ‒horse ‒,

consumption of horseflesh domestication ; trading n; uses see also donkeys

horticulture, Chou period Hothang ‒, , , nHou Han Shu (History of the Later Han Dynasty;

+‒) n, , distilled spirit ?grape wine nlo pasta nsoybeans

Hou Hsiang-Chhuan n, nHovenia dulcis , Howe, B. nHsaio Erh Yao Chêng Chih Chüeh (Therapy of Childhood

Diseases; +) hsiao suan (rocambole) nhsiao tshung (spring onion) hsi (dried meat) , ‒hsi (Caretta caretta olivacea) ‒hsi (male hemp plant) hsi (type of vinegar) , hsi chiang (acid type of sauce) , hsi chiang (freshly ground bean puree) Hsi Ching Tsa Chi (Miscellaneous Records of the

Western Capital; +th century) , hsi chhü (fine ferment ) hsi erh (Xanthium strumarium) nhsi fan (thin or diluted fan, i.e. congee) nhsi hsin (Asarum sieboldi ) , Hsi Hu Lao Jên Fan Shêng Lu (Memoir of the Old Man of

West Lake; Southern Sung) , n, hsi huan pin (ringlet pasta) , Hsi Jên (Supervisor of Vinaigrette Viands) , Hsi mien chin (washing gluten; +) hsi shui hua (wet slippery noodle) nHsi Yu Chi ( Journey to the West; + and +)

n, , shih ping nHsi Yüan Lu (Washing Away of Wrongs; +) nHsia Hsiao Chêng (Lesser Annuary of the Hsia Dynasty;

−th to −th centuries) Hsia Wei-Ying n, n, n, n, nhsia yu (shrimp sauce) n, Hsia-tu palace Hsiai Lo (Discourse on Crabs; +) Hsiai Phu (Monograph on Crabs; +) hsiang (beef tallow flavour) hsiang (dried salted fish) Hsiang An-Chhiang nhsiang chhang (sausages) hsiang chün (shitake) Hsiang Hsi hsiang jih khuei (sun flower, sun-facing khuei ) nhsiang mo (fragrant ink) nhsiang phien (fragrant bits), jasmine tea

Hsiang Thu (lord of Shang dynasty) hsiang tshu (fragrant vinegar) hsiang yu (sesame oil) Hsiang-yin county (Hunan province) nhsiao chiao (lesser leaven) hsiao chung (souchong tea) nHsiao Jên (official) nhsiao lung thuan (little dragon cake) hsiao mai (lesser mai, or wheat) , n, , , , nhsiao suan (rocambole) , hsiao thang (little sugar) hsiao tou (lesser bean) n, , , hsieh (Chinese cherry) hsieh (Chinese shallot) , , Hsieh Chhung-An n, n, Hsieh Fêng (writer; + to +) , ‒, , ,

Hsieh Kuo-Chên nHsieh Ta-Huang nhsien (bamboo whisk) , hsien (rice) hsien (salty) , hsien (steamer) , Hsien Chhin Ngo Chi (Random Notes from a Leisurely

Life; +) , soybean sprouts

hsien mien (stretched noodles; thread noodles) n,, ,

hsien thao (sacred peach, food of the immortals) Hsien-yang, Chhin palace complex hsin (mother of ferment ) , hsin (pungent) , ‒, , hsin (sturgeon) Hsin Fêng Chiu Fa (Hsin Fêng Wine Process; Southern

Sung) , , ‒Hsin Hsing nHsin Hsiu Pên Tshao (New Improved Pharmacopoeia;

+) , , chiang use , fermented milk grape n, wine , malt sugar ; mead shih use ; soybeans tea , , , vinegar

Hsin Lun (−st to +st century) hsin mao (day of the month) ‒Hsin Shu-Chih n, , nhsin shui (rice wash water; trusty water?) Hsin Thang Shu (New History of the Thang Dynasty;

+ to +) n, nice chambers

Hsin Yüan Shih (New History of the Yuan) Hsin-tu (Szechuan), Han brick mural ‒hsing (almond) hsing (apricot) , hsing (lard flavour) hsing (malt sugar) hsing (raw) nHsing Ching (Star Manual) nHsing Hsiang-Chhên n, n, nHsing Jung-Chhuan , n


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hsing kêng (mixed soup) , Hsing Lin Chê Yao (Selections from the Apricot Forest;

th century) hsing tzhu (lateness in walking) , Hsing Yuan Lu (Memoir from the Garden of Awareness;

+) , ‒, , n, , , n, nchiang making n, , n, dried meat and fish orange storage processed fruits salting of vegetables sausages ; sung ‒shih making , ; soy condiments ; soy sauce

‒, , , tou fu ; fu ju making vinegar recipes

Hsing-chêng (Honan) hsiu (confections) Hsiu-shui (Kiangsi) nHsiung Deh-Ta nhsiung chhiung (hemlock parsley) Hsiung Fan (writer; +th century) Hsiung Kho (writer; +th century) Hsiung Nu (northern pastoral people) hsü (tench) , Hsü Chha Ching (Tea Classic Continued; +) ,

, nHsü Chien (physician; +th century) nHsü Cho-yun n, n, n, n, n, n, n, ,

n, n, nHsu Cho-yun & Linduff, K. nHsü Chu-Wên nHsü Hsiai Phu (Continuation Monograph on Crabs;

Chhing dynasty) Hsü Hsüan ‒Hsü Hung-Shun n, n, nHsü Kuang-Chhi (th century) , Hsü Pei Shan Chiu Ching (Continuation to the Wine

Canon of North Hill) Hsü Pho (writer; th century) , Hsü Po Wu Chih (Continuation of the ‘Records of the

Investigation of Things’; Northern Sung) ,n

Hsü Tsung-Shu , nHsü Tzhu-Yü (writer; +th century) , , ,

, Hsü Wang (physician; Chou to Wei dynasties) Hsuan Kung (Duke of Lu State; –) nHsuan Kung (King of Chhi State; –) hsüan (large slices of meat) hsüan chiu (water; primordal wine) , Hsuan Ho Pei Yuan Kung Chha Lu (Pei-yuan Tribute Teas;

+, +) , , insignia , , scented teas

hsüan tshao mien (daylily pasta) Hsüan Tsung (Thang Emperor; +) Hsüan-wei, ham nhsüeh hsia kêng (snow and red cloud soup) Hsüeh Pao-Chhên n, nhsün tou fu (dried smoked tou fu) , , , Hsün Tzu (Book of Master Hsün; c. −)

Hsüu Po hu (drink storage vessel) , , nhu (garlic) , hu (gourd) ‒hu (large pieces of fish) hu (vase) ‒, Hu Chia-Phêng n, nhu chiao (black pepper) Hu Chih-Hsiang nHu Chih-Hsiao nHu Hou-Hsüan n, nHu Hsi-Wên nHu Hsin-Shëng nhu ma (sesame; sesame seeds) , , , , hu ma yu (sesame oil) hu mi ssu (koumiss) hu pho thang (amber coloured malt sugar) hu ping (flat bread; baked pasta) , , , nHu Shan-Yüan nHu Shih nHu Ssu-Hui (author of Yin Shan Chêng Yao; Grand

Dietician of Mongol court; th century) , Hu Tao-Ching n, nhu tou (pea) Hu Ya (Lakeside Elegance; c. ) , , , hua chiao (fagara) , hua chüan (flower roll) nHua Tho (physician; + to ?) hua tshai (slippery vegetable) nHua Yang Kuo Chi (Records of the Country South of

Mount Hua; +) ‒tea production

Huai Hai Chi (Collection from Huai Hai; c. +) nHuai Nan Tzu (Book of the Prince of Huai-Nan; c. −)

, , , beriberi diet and health association ngoitre tou fu

Huai-Nan (Anhui Province) , nPrince of (legendary inventor of tou fu) , , ,

huan fêng (slow wind) alias for beriberi Huang Chan-Yüeh , n, n, n, n, n, n,

n, n, nhuang chêng (yellow mould ferment ) –, –, –huang chha (yellow tea) Huang Chhi-Hsü nhuang chhuan (Yellow Springs) Huang Chien-An nHuang Chin-Kuei nhuang chiu (yellow wine) n, , ‒, Huang Chu-Liang nhuang chüan (pharmaceutical bean sprout) Huang, H. T. , n, nHuang, H. T. & Dooley, J. G. nHuang Hai Research Laboratory Huang Ho, Neolithic communities huang i (yellow coat ferment ) , , , , Huang I-Chêng (writer; Ming) Huang Ju (writer; +th century) Huang Kuang-Chu n


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Huang Kuei-Shu nHuang, R. nHuang Shan, monkeys Huang Shêng-Tsheng (Ming dynasty) Huang Shih-Chien n, n, n, n, , n,

Huang Thing-Chien (author of Shih Shih Wu Kuan;

+ to ) , Huang Ti (legendary Yellow Emperor; c. −) ,

, , , nHuang Ti Nei Ching Su Wên, I Shih (Translation and

Annotation to the Yellow Emperor’s Manual of Corporeal Medicine; ) , , n, ,‒

balanced consumption of foodstuffs beriberi five flavours nharmonising agents nstaple grains nwine ,

huang tou (yellow soybean substrate) huang tou ya (soybean sprouts) huang tzu (yellow moulded beans or yellow seed ferment )

, , , , , , , Huang Tzu-Chhing n, n, n, nHuang Wên-Chhêng nHuc, M. n, Huei Hung (Buddhist monk + to ) nHui, K. Hui (King of Liang; c. −), butcher to Hui Tsung (Emperor, supreme ruler of China + to

+) ‒, ‒first infusion of tea tea making

Hui, Y. H. nhuman creativity –Humulus lupulus hün (mushroom) hun thun (wonton) , –hun-thun mien (wonton soup with noodles) hun yu (animal oil) Hunan dark tea n; tea exports ; tea plantations

Hunan nung-hsüeh-yuan (Plant and Animal Specimens at

Han Tomb No. at Ma-wang-tui; ) n, n,n, , n, n, n see also Han Tomb No. (Ma-wang-tui)

Hunan sheng po-wu-kuan (Han Tomb No. at Ma-wang-tui Vols I & II, ) , n, , n, see also Han Tomb No. (Ma-wang-tui)

Hunan sheng po-wu-kuan (on a Western Han Tomb atSha-tzu-thang, Changsha; ) , , n, n,n, n

fermented soy paste chiang n, shih ntea? n

hung (granular wheat ferment ) , hung chha (red tea) , , , ‒, n

early reports ‒, ‒exports , Indian exports nprocessing , traders n

hung chhü (red ferment) , , –making –therapeutic properties

hung chiu (red wine) , Hung Kuang-Chu , , n, n, n, n,

n, n, , , n, ‒, , n, ,, , n, n, n, n, n, n, n,n, , , n, n, , n, n, n,, , , n, –, , , , n,n, n, n, n, n

Hung Lou Mêng (novel; Chhing) n, nHung Po-Jên nhung shao (stew or red-cooking) , hung ssu mien (silky red noodles) hung tsao (red fermented mash) , Hung Yeh nhung-chha (black tea) nhunting, early historic China huo (braising; pot-roasting) , huo (cooking pot) , , ,

stir-roasting wheat huo chhü (fire ferment) huo chiu (fire wine) Huo Fêng n, n, nhuo kang (fire urns) huo kêng (soybean leaf soup) huo pho chiu (fire-pressured wine) , huo thui (ham) Hupei

Han tombs ; tea exports ; tea plantations ; yellow tea

Hupei shêng po-wu-kuan (Han Tomb No. at Ta-fen-thouin Yunmeng; ) n, n,

hut, thatched for ferment cake incubation , ‒,

Hymowitz, T. n Hyoscymus niger hypolactasia genetics nHypophthamichthys molitrix Hyson tea n, n

i (coat or film) , i (drink from plum juice) ; i (honey cakes) n;

i ( Job’s tears) i (malt sugar) , , , ,

discovery , , making , references to

i (medical arts) ; i (malt syrup) ; i (rice cakes)n

i (thin congee) ; i (water pitcher) , i chhü (common ferment for autumn wine) , I Chien Chi (Strange Stories from I-Chien, c. ) n,

, , steamer

I Chien San Chih n, nI Chien Ting Chih nI Ching (Book of Changes; Chou) ,

chhang ritual wine ‒; hsi I Chou Shu (Lost Records of the Chou Dynasty; c. −)

, , nI Fang Lei Chi (Korean medical encyclopedia; +)


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i fu mien (I family noodle) nI Hsin Fang (Collection of Essential Prescriptions; +)

I Hsüeh Chêng Chuan (Compendium of Medical

Theories; +) I Li (Ritual of Personal Conduct) , I Li Chu Shu (I Li with Annotations and Commentaries;

Chhin and Han) , n, , , ; chiang I Lin Chi Yao (Collection on Medicinal; +) I, Marquis of (tomb, State of Tsêng, Sui-Hsien, Hupei)

, , I Ning Chou Chhi (Gazetteer of the I-Ning Prefecture)

I people nI Shih Thung Yuan (food and medicine have a common

origin) I Shuo (About Medicine; +) ni thang (malt sugar) I Ti (preparer of alcoholic drinks) , i tsêng chêng chhü (distilling) I Wên Lo (Bibliography of the Thung Chih; +) ‒I Wên Lei Chü (Encyclopedia of Art and Literature;

+) nI Ya I I (Remnant Notions from I Ya; Yuan) , ,

, cha ; chiang preparation , ; chiang yu leaven recipe ‒; man-thou ; noodles red ferment , soy condiments ; soybean sprouts tea recipes ntou fu ; soy milk vinegar recipes wine fermentation , n

I Yin (legendary master chef of Shang dynasty) , ,

cassia ; fish ; ginger harmonising agents , oranges ; taro

i yü (wet salted fish) , , , , I Yung-Wên n, n, nI-chang (Hupei) I-Ning Prefecture Iacopone da Todi (ca. –) Ibn al-Baytar nice ,

cellars ‒, ; chambers ‒; collection cutting ; fish preservation gifts , , ; price selling in Khaifeng market ; storage , summer gifts ; use , ‒wells ‒,

ice box ice house ,

construction , ; pits ‒Fêng-hsiang (Yung-chêng, Shensi Province) ,

Hsing-chêng (Honan) insulation , Montecello (Virginia, USA) nNingpo region , wells ‒

ice-cream

Ichino Naoko n, n, , nIconographia Cormophytorum Sinicorum (Institute of Botany;

) nIdrisi (Arab traveller; th century) Ikeda, I. nIl Milione (Ramusio) Iliad (Homer) n, nImmortals, home of nImperial Academy of Medicine imports of food incantations for fermentation process India

British tea planters cookery nheating ditch for tea processing nlabour problems oil mill (ghani) , tea industry , , ‒tea processing implements

Indian Agriculturalist (Calcutta) () nIndochina, technology dissemination from China Indonesia

fermented salted fish fermented soyfoods fish sauce rice noodles technology dissemination from China tempeh –tou fu

Ingen (Zen master; +th century) , inoculum

ferment , n, fermented soy paste koumiss lactic acid fermentation n

insignia template for tea , , insulation, straw , Internal Culinary Supervisor , nInternational Conference (th) on the History of Science

in China (Cambridge; ) n, , nInternational Tea Committee intestines, sausages iodine deficiency ‒Ipomeia batatas Iran

wine (grape) process origination Ishige Naomichi , , , n, n, n, ,

, , , , , n, n, , n, ,n

Italy ‒ice-cream noodles, arrival from China pasta ‒,

Itoh, H. n, n, nitriyya (filamentous pasta, macaroni) , ,

Jabir (Arab chemist; th to th century) nJacob (Bible) nJacobson, J. I. L. L. nJames, P. n, njang (fermented soyfood) jang ho (wild ginger)


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jang ho (Zingiber mioga) , Japan

Buddhist monasteries fermentation components fermented salted fish ; fish sauce , ; hishiho

Jomon culture nmicrobial enzyme production noodles & pasta

introduction ; technology oil extraction process ‒; oil press , savoury sauces soy fermentation technology ‒soybean curd technology , ‒sprouted rice wine steamed bun (man-thou) sweet liquor (amazake) production tea ceremony technology dissemination from China tou fu

characteristics ; transmission from China‒

wine making , nJapanese scroll by Seibe Wake jar ,

pointed bottom , , shih incubation , , wide-mouthed , , , see also pot; vessels

jars, starch preparation jasmine tea , Jasminium sambac ( jasmine shrub) Jatropha janipha Jaubert, A. nJefferson, Thomas, ice house at Montecello (Virginia)

njellyfish Jeh jên (perilla seed) Jên Jih-Hsin njen shên (ginseng) Jên Ti nJenner, W. J. F. n, jeot-cal (chu-i in Korea) ‒Jerome, St jo (bamboo) jo (reeds) jo (roll) jo nien (rolling) Job’s tears Johnson, B. Johnson, P. Johnstone, B. nJomon culture (− th century), Japan , nju (meat; animal flesh) , , ju (milky emulsion) ju chiang (meat paste) , ju chih (milk) ju chiu (milk wine) ju fu (milk curds; decayed milk) ‒, ju hsiang (Bombay mastic; Boswellia carterii?) n, Jü Lin Wai Shih (Unofficial History of the Literati;

c. +) n,

ju lo (drink from milk) ju pei (oven) ju ping (milk curds) , nJudaic tradition jujube see also date

chiang making ndrying monographs seeds steeped in water ; stored in millet straw tea flavouring wine , n

Juvenal

Kua-chou area (Northwest China) Kaifeng

honeyed sweetmeats sausages

Kakushin (Buddhist monk; +th century) , nkál kuksu (sliced noodle, Korean) Kalimantan, fish sauce kalja (bread beer) nkan (Elopichthys bambusa) kan (orange) ; kan (sweet taste) , kan chiao (dry yeast) kan lan (Brassica oleracea) ; kan lan (Chinese olives) kan lo (dry yogurt or cheese) Kan Lu Chiu Ching (Sweet Dew Wine Canon; Thang

dynasty) kan pi wêng tshai (drying pickling in a sealed jar) , kan tang (wild pear) kan tsao (drying by heat) kan-cha (fruit of loquat/cumquat type) nkang (wide-mouthed basin) n, Kanshin (master Buddhist monk; +th century) ,

Kansu province ,

grape cultivation Neolithic site ntombs of Later Han, Wei and Chin n

Kansu shêng po-wu-kuan (on the Excavation at Huang-niang-niang-thai, Wu-wei, KansuProvince; )

Kansu shêng wên-wu kuan-li wei-yuan-hui (on Tombs & near Chiu-chhuan; )

kao (soft animal fat) kao (cooked food of erh type) kao ( juice) kao (young lamb) Kao Chan-Li (late Chou and early Han period) Kao Chhuan nkao chih (sheep tallow) Kao Ching-Lang n, n, nKao Hsiu , kao huan (ring pastry) , Kao Jui (prince in Northern Chhi; + to +) Kao Kuei-Lin, Hsieh Lai-Yung & Sun Yin Kao Lien (writer; Ming dynasty) , kao pên (Lingusticum sinense) Kao Shih-Sun (th century) Kao Tsu, Emperor Kao Yang n


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kao yu (beef tallow) Kao-Chhang or Kaaochhang (Sinkiang) ,

conquest (+) , kao-liang (sorghum) n, Karim, Mohamed Ismail Abdul nkarintou ( Japanese sweet pastry) Karlgren, B. n, n, n, n, n, n, , n,

n, n, nKatz, S. nKatz, S. & Maytag, F. nkechap (fermented soyfoods in S.E. Asia) Keeper of Victuals , n, kêng (rice) , nkêng (soup or stew) n, , ‒, ,

cauldrons utensils

Kêng Chien-Thing nKêng Hsüan n, n, nKêng Liu-Thung nkêng mi (rice) ketchup nkettle, tea , Khader, V. nKhai Pao Pên Tshao (New and More Detailed

Pharmacopoeia of the Khai-Pao reign-period;+)

khai pei (open up the furnace or tea work station) Khaifeng (Northern Sung capital) ,

ice snow and cold water selling in market Khang Hsi (Chhing emperor) khao (roasting) , Khien Du nKho Chi-Chhêng nKhou Tsung-Hsi (writer; +–th century) , khu (wild rice) nkhu chiu (bitter wine or vinegar) , khu kua (balsam pear) nkhu thu (bitter thu) khu tshai (bitter vegetable) , , khu tshai (sowthistle) khuai (thin slices or strips of meat) , , ‒, khuai (thinly sliced fish) nkhuai tsu (chopsticks) khuei (mallow) , , , , Khuei Ming n, nkhun pu (sweet tangle) , Khun Wu (legendary official of Hsia dynasty; c. −)

nKhung Ying-Ta n, , , nKiangsi

tea plantations ; tea trade , Kiangsu

Han tombs kidney

chhi deficiency

kieh chiap nKikkoman, K. K. n, nKikuchi, S. n, n, nkimchi (Korean fermented fish product) Kinzanji (Temple of the Gold Mountain) Kitab al-Wusla ila I-Habib (+)

Kitan, honeyed sweetmeats kitchen kitchen scene, Eastern Han , , n, nkiwi fruit (Chinese gooseberry) Klemm, F. n, Knechtges, D. n, n, n, n, n, n, n,

nKnochel, S. n, nKo Chang-Kêng (Taoist monk) Ko Chia-Chin nKo Chih Ching Yuan (Mirror of the Origin of Things;

+) Ko Hsuan (great-uncle of Ko Hung) Ko Hung (alchemist and author; +th century) n,

, , , ko phêng (culinary art) Ko Wu Chhu Than (Simple Discourses on the

Investigation of Things; c. +) n, Kodama, K. n, , n, nkoji (chhü in Japanese) n, n, ‒, , , ,

n, Aspergillus nbarley , ; rice miso preparation , , ‒soybean

Kollipara, K. P., Singh, R. J. & Hymowitz, T. nKondo, H. nkonton (flat piece of dough) Korea

fermented fish products , , ‒fermented salted fish ; fish sauce fermented soyfoods noodles technology dissemination from China tou fu n

Kosikowski, F. n, nkou (dog) kou lou (rickets) ‒kou thu (dog butchers) kou tzu wine , koumiss ‒,

alcohol content distillation n, inoculum making

Kranzberg, M. nku (grains) , , ku (wine serving vessel) , , Ku Chhi-Yuan nKu Chin Lu Yen Fang (Well Tested Prescriptions, Old and

New; +th century) Ku Chin Thu Shu Chi Chhêng nKu Chu Shan (Kiangsu and Chekiang region) Ku Fêng nku pai phi (rice bran) ku ping (pressed oilseed cake) Ku Shih Khao (Investigation of Ancient History; +)

, nku tzu (setaria millet) Ku Yen-Wu (writer; th century) Ku-chu-shan area (Chekiang) nKu-Thien (Fukien)


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kua (melon) , , kua mien (hung noodles) n, ‒, , Kua Shu Shu (Book of Melons and Vegetables; Ming

dynasty) kua-mien (hung noodle) , kuan (bamboo splints; skewers) , kuan (roach) , kuan (urn) n, kuan chhang (sausages) Kuan Phei-Shêng nKuan Tzu (Book of Master Kuan; –th century) n, ,

, Kuang Chhün Fang Phu (Monographs on Cultivated

Plants, Enlarged; +) Kuang Chi Chu (Notes on Wine Vessels; Sung) , Kuang Chi Fang (+) Kuang Chih (Extensive Records of Remarkable Things;

late +th century) ‒Kuang Chün Phu (Extensive Treatise on Fungi; +) Kuang Tsêng-Chien nKuang Wu (Emperor, founder of Eastern Han dynasty)

nKuang Ya (Enlargement of the Erh Ya; +) ,

tea ‒Kuang Yang Tsa Chi (Miscellanies about Kuang-Yang;

+) Kuang Yun (Revision and Enlargement of Dictionary of

Characters Arranged According to their Soundswhen Split; +) , n

Kuang-chou Chi (Record of Kuangtung; +th century) Kuang-nan kuang-ping (bright bun; half-sized bagel) , nKuangchou shi wen-kuan-hui (on Han Tombs at Sa-ho in

the Eastern Suburb of Canton; ) nKuangsi , Kuangtung , ,

emigration tea brokers ; kung fu tea ; red tea rice noodles (ho fên) sausages ; soy sauce making –, –; fish sauce ( yü lu )

Kuangtung Hsin Yü (New Talks about Kuangtung; +)

Kuangtung shêng po-wu-kuan (Chin & Thang sssites at

Shih-hsing, Kuangtung, ) Kuanthou soy sauce of Fukien , Kublai Khan (Yuan emperor) kudzu vine kuei (cassia) , , kuei (iron mould for tea pressing) kuei (serving vessel) ‒, , kuei (Siniperca) ; kuei (tortoise) kuei chih (Cinnamomum cassia) kuei hsin (heart of cassia) Kuei Hsin Tsa Shih (Miscellanies from the Kuei-Hsin

Street; c. +) kuei hsiung (turtle chest) Kuei Jên (Tortoise Keeper) nkuei pei (turtle back) kuei wine kui thiao (rice cake filaments)

Kui Thien Lu (On Returning Home; +) nKui Thien Suo Chi (Miscellanies on Returning Home;

+) kuki (fermented savoury soybeans) Kulp, K. nKumamoto Prefecture ( Japan) nkung (palace) kung (wine serving vessel) , , kung chhu (palace chef ) Kung Chih n, n, nkung fu tea , n

drinking ; preparation ; washing of tea leaves n,

Kunkee, R. E. nKuntze, O. , kuo (cooking pot; boiler; wok) , , , ‒, ,

tea processing ,

kuo (fruit) , Kuo Chhing-Fan n, nkuo huang (firming the tea yellow) kuo lo (drink from fruits) kuo lü (filtering) kuo lu (tea called in Nan Yueh) nKuo Pho (c. +) , Kuo Phu Kuo Po-Nan , n, , n, n, n, n,

n, n, n, n, nKuo Shu (Discourse on Fruits; +mid-th century) Kuo Su (Fruits and Vegetables) nkuo-thieh (pot stickers) kvas (bread beer) nKwangsi, yü lu Kweichow ,

distilleries

la (cured by drying) la chha (cake tea; waxed cake tea) , la chhang (sausages) la jou (cured meat) la mien (pull noodle) ‒, la yüeh (twelfth month) laap cheong (Cantonese sausages) labour

for food production ice collection and storage large households ntea production n, n, , women n

lactic acid bacteria , n, , n, n, nin fermented soyfoods n

lactic acid fermentation , , ‒, ‒, ,, ,

inoculum nsuan tshai ; tsu

Lactobacillus , lactose , ,

intolerance nmalabsorption , n

ladle , , ‒tea

Lafar, F. n, n


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laganum (pastry) Lagenaria leucantha , lagman (filamentous noodles) lai (or rai Japanese sweet liquor) lai chhi (tou fu) lai fu (radish) Lai Hsin-Hsia nLai, T. C. nlakare-no-lao (wine-making dregs) lamb

cha ; chiang ; tsao preserves meat bun ; red pot-roast sacrifical ritual ; skins ; tallow young

Laminaria saccharina nlamps see also flambeaux

oil , lan (bamboo basket) lan (steeped pears) lan xiang (orchid tea) land animals ‒

domestication ; food resources lang tang (henbane) lao (wine mixed with lees; muddy wine) , , ,

, , nlao chao (fermented congee) nlao chhên tshu (well-tempered vinegar) lao chhou (mellow drawn soy sauce) Lao Hsüeh An Pi Chi (Notes from the Learned Old Age

Studio; +) , Lao Tzu lao wan (dumpling or wonton) Laos

fermented salted fish , ; fish sauce lard , , , nlasagna ‒Latham, R. n, n, nLatourette, K. S. nLattimore, O. nLatuca denticulata , Lau, D. C. n, n, nLaudan, R. nLaufer, B. n, , n, Leang Ching (cooling the leaves) leaven

types , , , , ‒Leclerc L. Ledebouriella seseloides Lee, Arthur (Professor at Amoy University) Lee, Cherl-Ho nLee, Cherl-Ho, Steinkraus & Reilly n, n,Lee, G. nLee, H.-G. nLee, Sung Woo n, n, nleek, Chinese , , , , , Legenaria leucantha nLegge, J. n, n, n, n, n, n, n, n, n,

n, n, n, n, n, n, n, n, n, n,n, n, n, n, n, n, n, n, ,, n, n, n, n, n, n, n,n, n, n, n, n, n

legumesgermination ntoxins ; inactivation of

Lehrner, M. nlei (drink storage vessel) lei (pottery vessel) nlei chiu (filtered wine) lettuce , ,

salting Levi-Montalcini, R. nli (boiler) , , , , li (carp) , , , li (Chinese chestnut) , ,

storage ‒li (Chinese Japanese plum) , ‒li (mountain suan) nli (pear) , ‒li (propriety as in Li Chi ) li (sweet weak wine) , , , , ,

association with soups and decoctions definition discovery , ; discontinuation , making , , , , , , ‒nieh for making ; origin in China ‒, ;

ritual purposes Li, C. L. nLi Chao (+th century) Li Chhang-Nien n, n, n, n, n,

nLi Chhi nli chhi (tou fu) , Li Chhi (Utensils of Rites) nLi Chhiao-Phing n, n,, , , n, ,

, , Li Chhing-Chi nLi Chhun-Fang nli chi (litchi) Li Chi Phu (Monograph on Litchi; +) (Tshai

Hsiang), dried litchi ‒Li Chi (Record of Rites; +st century) , , ‒

bed ; dining furniture , beef ; dogflesh ; game mammals and birds ;

horseflesh ; mutton ; pork ; cookingmethods , , , , , ‒

food, fan, shan & hsiu ; braised meats ; congee; erh ; kêng , ; soybean gruel ; shanfood ; eight delicacies n

drinks ; drink storage vessels ; fat for cooking ; harmonising agents ; starch ;sweeteners , ; vinegar ,

fermented meat or fish paste , , , n,

fruit ; Chinese cherry ; raisin tree fu and hsi ; tsu , grain preparation ; meat cutting meal setup , ; hand cleaning Ming Thang Wei (Hall of Distinction) nnieh (sprouted grain) , ; rice ; salt ;

wheat flour nserving implements , ; chopsticks ;

spoon serving vessels , n, , ; vessels


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Li Chi (cont.) Son of Heaven , nvegetables ‒; lesser bean ; smartweed ;

mushrooms wine , , ; medicated Yüeh Ling (Monthly Ordinances) , , , Yin-Tê index

Li Chien-Min nli chih (litchi) Li Chih Phu (Treatise on the Litchi; Ming) nLi Chih-Chên nLi Chih-Chhao nLi Ching-Wei , nLi Chung-Hsüan Li Fa-Lin , nLi Fan n, n, n, n, n, n, n, n, n,

nLi Hai Chi (c. +) nli hing mui (salted mei fruit of Hawaii) nLi Ho (Thang poet; +–) n, , Li Hua-Jui n, , n, , nLi Hua-Nan (writer; th century) Li Hui-Lin n, n, n, n, n, n, n, , n,

n, n, n, nLi Ji-Hua (writer; + to ) Li Ju-Chên (writer of novels; +–) nLi Kao (author of Shih Wu Pên Tshao; th century) Li Kuang-Thao nli lo (processed milk products) nLi Pai (Thang poet) , , ‒, n, Li Pao (writer) nLi Pin n, n, , , nli shih (eating granule food) , , Li Shih-Chên (author of the Pên Tshao Kang Mu; Ming)

n, , n, , –, , , , , ,, , n, , , , , , , ,, , n, , , n, ,

Li Tao-Yuan (writer; +th century) nLi Thao n, n, n, n, nLi Thiao-Yuan (scholar; theatre critic; th century)

, nLi Tshang (first Marquis of Tai, r. − to −), tomb

of wife ‒, li tsu (pear pickle) , Li Wei Han Wen Chia (Apocryphal Treatise on Rites;

Excellences of Cherished Literature; early Han)n

Li Wên-Hsin nLi Yang-Sung n, Li Yin nLi Yü (author of Hsien Chhin Ngo Chi; th century) Li Yü-Fang nLi Yü-Hsi (Thang poet) nLi Yüan-Tsung (Northern Chhi Dynasty) Li Yün (Conveyance of Rights) n, n, nLi-Chhi Phu (Monograph on Litchi; +) Li-chi Lou Tui Chiu (Drinking at the Litchi Pavilion)

nLi-chou i-chih lien-ho-khao-ku fa-chüeh tui (Han tomb

discovered at Li-chou; ) nLi-I (nr Samarkand) nLi-yang (Chhin capital) n

liang (millet or sorghum) n, , , liang (tea from parched grain) Liang Chang-Chü (writer; th century) Liang Chhi-Chhao n, nliang mi (large-grained setaria millet) Liang Shu (History of the Liang; +) nLiang Wu-Ti (emperor r. + to +) Liang-chou tzhu (Song of Liang-chou; c. +) Liang-shi pu yu-chih chü chia kung chhu (Oil pressing

improvements, ) n, liao (smartweed) , , , , Liao Shih (History of the Liao Dynasty) Liao-yang Han tomb, Liaoning , ‒lichens Lieh Chuan (Biography of Shih Chhung) n, nLieh Tzu (Book of Master Lieh; +) , nlien (lotus) ; lien ou (lotus rhizome) Liener, I. E. nLigusticum wallichii lime, oil processing Lin An (Hangchou) Lin Chêng-Chhiu nLin Ching-Yin (traveller to Japan; +) Lin Hsiang-Ju & Lin Tsuifeng , , n, nLin Hung (author of Shan Chia Chhing Kung; southern

Sung) , , , pasta making n; tea ,

Lin Ju-Lin Lin Kan-Liang nLin Nai-Shên n, n, Lin Phin-Shih n, Lin Shun-Shêng n, –Lin Yen-Ching nLin Yin , n, , nLin Yung-Kuei n, Lin Yutang n, , nLin-I Chi (Records of Champa; −nd century) Linacre, T. (+‒) Lindera strychnifolia ling chiao (water caltrop) , Ling Hsiang n, nLing Jên (Superintendant of Ice Management ) Ling Phing-Shih Ling Piao Lu I (Strange Southern Ways of Men and

Things; +) , ndistilled wine ; herbal ferment

Ling Shun-Shêng n, n, n, , n, n,, , n

Ling Thai (Magic Tower) ‒ling yin (ice house) ling yu (soy sauce) nLingnan Li Chih Phu (Litchis South of the Range; Chhing

Dynasty) Linnaeus linseed oil , , lipases , lipids, tou fu and cheese lipoxidase n, , liquaman see garumLitchfield, C. litchi (Litchi sinensis)

dried ‒; tea ; wine n


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little dragon cake liu (tumour) Liu An (Prince of Huai-Nan; − to −) ‒,

Liu Chên-Ya nLiu Chhang-Jun nLiu Chhin-Tsin nliu chhu (six livestock) , , Liu Chhüan-Mei nLiu Chi (author of To Nêng Phi Shih) ‒Liu Chih-I nLiu Chih-Yuan nLiu Ching (c. +) nLiu Ching-An nLiu Chün-Shê nLiu Hsien-Chou nLiu Hsun (writer; +th century) , , Liu Jilin nliu ku (six grains) nLiu Kuan (Yuan dynasty) Liu Kuang-Ting n, n, n, n, n, nLiu Lung Chuan (in Hou Han Shu) nLiu Mêng Tê Wên Chi (Complete Works of Liu Mêng Tê;

Tang) nLiu Pai-Tuo (wine maker and producer of pai tuo

ferment; +th century) , Liu Phu-Yü nLiu, S. T. liu shêng (six food animals for slaughter) Liu Sung nLiu Szu-Chih Liu Tsün-Ling nLiu Tsung-Yüan Liu Wu-Chi & Lo, I. Y. n, n, nLiu Yü-Chhuan nLiu Yü-Hsi (poet; + to +) , , liver

pig sheep’s vitamin A source

livestock see also land animalskeepers

lo (yoghurt drink, boiled/soured milk, koumiss?) ,‒, ,

alcohol content boiling consistency and flavour dry (lactic cheese) methods for making –starter ‒; sour ; strained ; sweet waning of interest

lo (ancient fruit wine) , Lo Chên-Yü Lo Chhi (writer; +th century) lo chiang (yoghurt drink) n, Lo Chih-Thêng nlo fu mien (radish noodles) , Lo Lin (writer; +th century) , , ‒lo nu (yoghurt’s slave; tea) , lo po (radish) Loehr, M. nlong fish ,

loquat ‒, ; vitamin B content of leaf lotus , ,

flower tea ; honeyed seeds iced root strips leaves to make cha

lou chih (leaky pot) Lou Tzu-Khuang lovastatin ‒Loyang, Western Han tomb ‒Loyang Chieh Lan Chi (Description of the Buddhist

Temples of Loyang; +) , , grapes ; ice chambers ; lo n; tea

Loyang fa-chüeh tui () nLoyang khao-ku tuei () nLoyang po-wu-kuan lu (furnace) ; lu (pot roast) , ; lu (salted liquor)

; lü (green) Lu Chao-Yin nlü chha (green tea) ,

exports lu fu (radish) Lu Gwei-Djen , n, n, n, , Lu, H. C. nLu Hui (writer; +th century) nlü ju (green meat from lü ju fa) ‒lü ju fa (recipe for pork chicken or duck) lu lo (strained lo) Lu Ming-Shan (Uighur folk hero; th century) lu pha (radish) Lu Pu-Wei (first prime minister to Chhin Shih Huang)

Lu Shan nLü Shih Chhun Chhiu (Master Lü’s Spring and Autumn

Annals; −) , , , celery ; ginger ; oranges ; harmonising

agents , n; fish ; hai ; wine , goitre

Lu Shih Chhun Chhiu Pên Wei Phien () Lu Shu Lu Thing-Tshan (writer; th century) , nLu Thung (Tea Doter; +) , , lü tou (mung bean) lu tou (white sprouts from the mung bean) ‒Lu Wên-Yü n, n, n, Lu Yü (author of Chha Ching; +th century) n, Lu Yu (Sung writer and poet; +–) n, n,

, , , n, nlu-chü (cumquat) nlucky fish , Lun Hêng (Discourse in the Balance; +) n, ‒

I Chêng (part of Lun Hêng) nLun Yü (Analects of Confucius; −th century) , n,

chiang ; fu fan (cooked grain) n; drinks meat preparation , nserving vessels , nvinegar , wine n

lung (drying basket) lung (quern) Lung Po-Chien , nLung-ching tea (Dragon well) Lung-hsi (Kansu)


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luo (snail) Luo Shao-Jun n, nluo suo (pasta nuggets) , , , lupin Luzon, fermented fish

ma (type of fish?) ma (hemp) , n, , , , ; cultivation , ma (horse) Ma Chhêng-Yüan n, n, n, , Ma Chi-Hsing nma chiang (fish paste) Ma Chien-Ying n, nMa Chih (official) nma fen (hemp fruit) ma ju phu thao (mare teat grape) ma lo (mare’s milk lo) Ma Shih-Chih nma thung (koumiss) ma tzu (hemp seed) ; ma yu (hemp seed oil) ,

‒ma-chhi-hsien (purselane) nMa-wang-tui Han-mu po-shu (Silk Manuscripts Han

Tombs at Ma-wang-tui; ) , , , see also Mawangtui Chu Chien (MWT Inventory)

Mabesa, R. C. & Babaan, J. S. n, ‒nmacaroni , ; maccheroni Macfarlane, G. nMcGee, H. n, n, n, n, nMcGovern, P. E. n, n, nMacGowan, Dr. , , nMacLeod, A. M. n, n, nMcNeill, W. H. nmacrobiotic movement Madam Tshui’s Food Canon Magic Tower ‒magnesium chloride magnesium sulphate mai (barley or wheat) , , , , mai chhü (wheat or barley ferment ) mai chiang (wheat chiang) , , mai hun (moulded wheat ferment ) , mai nieh (malt) mai ya thang (malt sugar) , n, ‒, n mai yu (water-based sauce of fermented wheat) nMair-Waldberg, H. nMaitland, D. nmaize see cornMalaysia

fermented salted fish fermented soyfoods

mallet , Mallory, J. P. n, nmallow , , , , , , , –, malt , , ,

discovery ; amylase , ; cock crow wine ; mashing n, , , ; sikhae Sumerian beer brewing

malt sugar (maltose) , , , , –, , , amber , , cereals, from ‒; cloudy syrup colour , , ; dark , ; jellied

making , , , ‒sweetener use ; syrup collection vinegar making ; white ‒,

malt syrup , maltase malting, invention , n, Malva verticillata , Mampuku-ji temple (Kyoto) man ching (Chinese turnip; colza) , ‒, Man-chhêng fa chüeh tui () nMan-chhêng Han tombs, monographs man-thou (steamed bun) n, , ‒, n,

in Japan mandrake Manilius (Roman author of +st century) n, Mann, W. N. nMan’yoshu (poem; +th century) Mao (Mao Heng) n, mao chha (raw tea) mao li (bean curd) Mao Shih Chêng I (Standard Book of Odes; +) n,

n, nMao Shih Tshao Mu Niao Shou Chhung Yü Su (c. +) Mao Wën-Hsi (writer; +th century) , Marco Polo (world traveller +th century) n, ,

ngluten ; ice-cream noodles from China , ‒

maritime trade , , , , , Markakis, P. nMarsden, W. nmash, fermented n, , , , ,

pressing , residual , steam distillation , vinegar making , wine fermentation , ,

Massachusetts Institute of Technology nMateria Dietetica classics ‒mats , , , , Mawangtui Chu Chien (MWT Inventory; −) ,

pastes and pickles ‒, , ntea ?see also Hunan nung-hsüeh-yuan; Ma-wang-tui

Han-mu po-shuMaynard, L. A. & Swen Wen-Yuh n, nmaza (paste or porridge) Mazess, R. B. & Mather, W. nmead ‒, n

alcoholic content ferment use , ; recipe ; yeast

meal , –measurements, use in cookbooks meat

baking in clay ; braising ; pot roasting ; lu method ‒; finely shredded (sung) ‒;sausages

bear n, chiang ‒, , n, ‒; chiang preserves

–; tsao preserves , cutting ; preparation ‒; finely sliced (khuai )

, ‒, ; minced ; sauce for


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dried ( fu or hsi ) ‒foodstuff category of ancient China protein salting , n; steeped n,

see also other cooking methodsmeat paste, fermented (chiang) –, , , ,

decline in importance ‒ferment use ‒method ‒, ‒than, hai, hsi, ni, chiang –, –

Mechanica (Hero) , nMedawar & Medawar nmedical arts medical officers, Chou court medicine, Chinese –meditation , Megalobrama terminalis mei (apricot) , n, mei (Chinese or Japanese apricot) , ‒, , n,

Mei Jao-Chhen (poet; + to ) Mei Shi Fang (Master Mei’s Prescriptions) Mei Wen-Mei (prescriptions; + to +) meju (moulded beans) nmelon , , , ,

preservation , n; tsao preserves ; tsu , , n, n, n

salting ; sliced sweet, steeped in water writings

Mêng Chhi Pi Than (Dream Pool Essays; +) n,

meng huang (yellowing of tea) Mêng Liang Lu (Dreaming of the City of Abundance or

Dreams of the Former Capital; +) , ,,

burnt wine ; hsi and fu ‒; dried salted fish; tsao-preserved meat

dairy products ; gluten ; honey ; tou fu everyday necessities ice ; snow ; lu method noodles ; pasta ; wonton ; tien hsin

(dimsum) noil pressing establishments shih ; soy condiments sugar ; sugared fruits ntea houses

Mêng Nai-Chhang n, Mêng Shên (of Shih Liao Pên Tshao; +th century) ,

Mêng Shu kingdom Mêng Ta-Phêng n, Mêng Tzu (Book of Mencius; c. −) , n, n, ,

n, , , dining furniture food preparation , , n, nserving vessels n, n, n

Mêng Yuan-Lao (+th century) , menshhitshi (Tibetan noodle) menthol, for fruit storage mercury, distillation Merke, F. n

Meskill, J. nMesopotamia

alcoholic beverages ; beer barley n; bread making brewing terms ngrape fermentation nsaddle quern nwine process origination ,

metal, symbolic correlation methyl salicylate nmi cooked grain for brewing n, n,

for malt sugar making , , mi (gruel) mi (honey) , , , mi chien (honey preserved fruits) ‒mi chiu (mead) –mi hou thao (Chinese gooseberry, kiwi fruit) mi fên (refined starch, also rice flour) , , mi-fên (rice flour noodle) , , mi li (dried yogurt or cheese) nmi lo (alcoholic drink from grains) mi nieh (sprouted grain kernels) mi wu (selinium) mi-hsien or mi-lan (fine rice noodles) Mi-hsien (Honan Province) tou-fu mural Miao Chhi-Yü n, n, n, n, , n, , n,

n, n, , n, n, n, , n, n,n, n, n, n, n, n, n, n,n, n, n

Michaowski, P. nMichel, R. H. n, nmicrobes, on surface of rice grains nmicrobial action ‒, , ‒ , ‒, Middle East, pasta midzu-amé ( Japanese malt syrup) mien (wheat flour) , , mien (filamentous noodles) , –mien or mien fên (wheat flour) , , , –,

–, mien chiang (wheat flour chiang) , , n, , mien chin (wheat gluten) , , see also gluten

mock chicken, fish and shrimp dishes preparation of

mien shih (flour or pasta food) , , n mien shih (eating flour foods) as opposed to li shih

(eating granular foods)mien shih tien (pasta shops) mien thiao (filamentous pasta or noodle) , , ,

mien-tien (pasta foods made from rice flour) nMilano, L. nmilk , ,

consumption ‒, curds ; acid coagulated ; rennet coagulated decayed ( ju fu ) ; digestion , fermented products, lo, su & thi-hu ‒honey soaked ; mare’s

koumiss and other milk wines ‒pasta making, in pastoral nomads processing nsoured , , ; defatted


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mill see also milling; quernoilseed grinding , , , , primitive roller , , rotary , , ,

Miller, G. B. n, n, n, , nMiller, N. n, nmillet , , , , ,

broomcorn , ; foxtail , congee ; gruel ; cooked , , crumbs for thickening ; chaff cultivation dehusked grain distilled wine ; medicated wines , ferment ; making –, ; fermented drinks

fermentation , , , ; founder crop panicum , n,

malt sugar making ; staple grain ; wine–served to Son of Heaven

setaria , , , malt sugar making ; staple grain ; starch

preparation vinegar making ; wine ,

spiked sprouted n, , ; sprouting n, steamed n, straw for fruit storage terminology ‒, nwine making , , ‒,

millet flourerh ; pasta recipes , ; tzu

milling see also mill; querntechnology ‒wheat , , , ,

Min see FukienMin Chhan Lu I (Unusual Products of Fukien; ) Min Chung Hai Tsho Shu (Seafoods of the Fukien Region;

+) Min Hsiao Chi (Lesser Min Records; +) Min Shu Tshung Shu (Series on Folk Literature) , ,

n, n; tea Min Ta Chi (Greater Min Records; +) Min Tsa Chi (Miscellaneous Notes on Fukien; )

nmincing nming (tea) ‒, , ming (young buds of tea) nming chha (tea) n; ming chha (loose tea) ming chih (tea) Ming I Pieh Lu (Informal Records of Famous Physicians;

+) n, n, , , n, , , , eye diseases ; vision ; goitre tea ; i (malt sugar)

ming mu (clarifying the vision) , ming tshai (tea) n; ming yin (tea) Ming-ti (Wei Emperor) Miscanthus sacchariflorus miso, misho ( Japanese chiang) n,

fermentation ‒; preparation ‒importance

Kinzanji (Golden Mountain Temple) modern technology soup ‒types

Mizuno, S. nmo (rotary quern) nmo chha (loose tea) , nMo Chuang Man Lu (Random Notes from Scholar’s

Cottage; +) Mo Ho, Biography of (in Sui Shu) nmo ku chün (mushroom) Mo Ngo Hsiao Lu (A Secretary’s Common Placebook;

c. th century) , , Mo Tzu (Book of Master Mo; −th century) n, ,

ping pastry

mo-tu (fermented soy paste) nMokyr, J. nmola olearia (olive crushing mill) Moldenke, H. N. & Moldenke, A. L. nmollusc, lamellibranch Momordica charantia nmonacolins ‒Monascus red mould ( yeast) , ,

ferment , n; propagation Mongols

koumiss , ; tea with butter monkeys, Huang Shan monographs, specific foods ‒monosodium glutamate (MSG) Montgaudry, Baron de nMoraceae Mori Tateyaki mortar

primitive mortar and pestle , primitive oil mill , starch grinding

Mortitz, L. A. nmortuary rituals, wine vessels nMoshi Himbutsu Zuko (Illustrated Study of the Plants

and Animals in the Book of Odes; +) apricot ; Chinese chestnut ; Chinese hazelnut ;

peach ; plum ; carp ; turtle mostardadi Cremona nmota (bean curd) Mote, F. W. , nmoto (yeast culture) mou (barley) mould, iron for tea pressing , moulding tea , , , , moulds

red , vitamin D2 see also ferment; grain moulds

Moule, A. C. n, n, nmountains, goitre association , Mrs Cheng’s Soybean Products (Honolulu, HI) n, mu erh (wood ear) , –, n, , mu kua (Chinese quince; papaya) , Mu Kung n


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Mu Ning (+th century) , sons of nMucor n,

conditions for growth esterases nferment , , nfu ju making microbial rennet

mud fish , mug see stoupMugil nmuginawa (noodles) Mui, H.-C. & Mui, L. C. n, n, n, nmulberry mulberry leaves , , , ,

source of vitamin B mulberry-fall wine Mulia region (West New Guinea) nmullet, chiang mung beans , ,

flour for noodles ; sprouts ‒, muria see garumMurraya exotica mushrooms , , , , ,

chiang preserves ; tsu ncloud-ear or wood-ear ‒pilaff ; pine (sung chün) ; shitake vitamin D2 ; monographs ‒

musk perfume mussels must see mashmustard , , , , , , nmustard green –, , , mutton , ; mutton wine , ‒Mylopharyngodon aethiops nMyrica rubra myrrh myxoedema

naeng myon (Korean cold noodle) nai (crab apple) nai fu (dried sliced crab apple) Najor, J. nNakamura, M. & Kawabata, T. nNakatsomi Sukeshige ( Japanese court official; +th c.)

Nakayama Tommy nNakayama Tokiko nnan or nang (flat bread) n, nnan (Phoebe nanmu) nNan fan shao chiu fa (Burnt-wine method of Southern

Tribal folk) Nan Fang Tshao Mu Chuang (Flora of the Southern

Region; +) n, nchhü nieh nherbal ferment , , rice flour ferment n

Nan Pu Hsin Shu (Sung) nNan-Yüeh Chih (Record of the Southern Yüeh; c. +) Nan-Yüeh Hsing Chi (Travels in Southern Yüeh; c. −)

Nanching po-wu-kuan (Eastern Han Tomb at Tung-Yang,

Hsüi-I in Kiangsu Province; ) n

Nanking tsao eggplant nnao tzu chha (camphor tea) narezushi ( Japan) n, , , see also chanasopharyngeal carcinoma Nathanael, W. R. N. nNature’s Laws necessity as driving force in intervention nectar, honey Needham, J. , , , n, n, n, n, n, n,

n, n, n, n, n, n, n, n,n, n, n, n, n, , n, n,n, n, n, n, n, n, , n,n, n

Needham Research Institute, Cambridge, Englandn

Nei Yung (Internal Culinary Supervisor) Nelumbo nucifera , Nêng Kai Chai Man Lu (Random Records from the

Corrigible Studio; +th century) , , n,n,

tien hsin (dim-sum) nNeolithic Age

alcoholic drink ‒; origins of , fermentation grain preparation Near East nsaccharification wine ‒,

Neomeris phocaenoides nervous disorder treatment ‒nest of silken threads Neumann, H. nnga chhoi (sprouted vegetable) Ngo Huang Tou Shêng (Swan-like Yellow Bean Sprout) Ni Tsan (Yuan landscape painter) , niang (brew, ferment) , Nichiren Shonin (Buddhist priest; +th century) Nickel, G. B. n, , nnicotinic acid nieh (sprouted cereal grain; malt) , , ‒,

discovery malt sugar making , , origin , , technology migration yeast contamination

Nieh Chêng (late Chou and early Han period) nieh chiu (sweet wine, made from sprouted grain) nieh mi (sprouted grain kernel) , nien (roller mill) nnigari (bittern) night blindness , ‒nine grains nNine Provinces of Ancient China , Ning-chou (Kiangsi) Ninghsia province, tombs of Later Han, Wei and Chin

nNingpo , Ninkasi (Sumerian goddess) beer brewing n, ,

niu (ox; cattle) , niu hsi (Achyranthes bidentata) , , Niu Jên (Keeper of the Cattle) n


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niu phi (clotted cream in sheets) nniu yu (butter) , nniu ju (cow’s milk) no mi (glutinous rice) no mi kao (pastries made of glutinous rice) Noah Noda, M. n, , nnoodles , , ‒, ‒ , , , ‒

buckwheat flour cutting , , dissemination in Asia ‒egg filamentous , ‒, , ‒

development , Europe ‒

flat ; hung n, ‒, ; round ‒instant Japan , ; Japanese ‘soba’ Korea making , , , ‒Marco Polo, Travels of , ‒rice flour , , , , yam flour , ,

Normile, D. nnü chhü (glutinous rice ferment ) n, –, , –,

nuan (warming wine) numbanhchock (rice noodles, Caambodia) Nung Chêng Chhuan Shu (Complete Treatise on

Agriculture; +) n, , nung chiu (strong wine) Nung Sang Chi Yao (Fundamental of Agriculture and

Sericulture; +) Nung Sang I Shih Tsho Yao (Selected Essentials of

Agriculture, Sericulture, Clothing and Food;+) n,

chiang preparation , , n; shih preparation

oil seed processing ; red ferment tea origins n, processing nvinegar recipes

Nung Shu (Agricultural Treatise of Wang Chên +), , , ,

loose tea ; oil extraction nutmeg , nutrition , ‒nutritional deficiency diseases , , ,

beriberi ‒diet therapy goitre ‒night blindness , ‒rickets ‒

Nutritionist–Physician nNutton, V. nnyctalopia see night blindness

oak objects, antecedents Odyssey (Homer) nOenanthe javanica , Oguni, I. nOgura, S. n

oil animal ; vegetable , , –aroma , cakes cooking ; evaluation extraction process comparison with Europe and

Japan ‒fire hazard ; flambeaux making n, , , flavour ; food resources ; frying , hair salving , ; lamps , secondary recovery ; silk painting , uses ‒, , ; yield , ‒

oil of citrus oil cloth , , , oil press

Chinese description , , ‒olive oil , ram ; southern style tea seed oil wedge Western , , , ,

oil pressing , , , oilseeds ‒, , ‒

boiling cake , crops grinding , ; meal , oil extraction , , , , , ‒pressing ,

Ojuyeonmunjang jeonsango (c. ) Okimuru Imiki (poet; +–) Okukura Kakuzo nOkura Nagatsune , Oleschki L. olive oil

beam press , ; press ; pressing roller mill significance in West

olives, Chinese Olmo, H. nonion n,

tea flavouring see also scallion; spring onion

oolong tea , ‒, catechins ; drinking exports , ; Indian production kung fu tea making processing , ,

Oomen, H. A. P. C. nOphiocephalus argus Opium War Oppenheim, A. L. noracle bones, Shang

cattle records chhü nieh ‒fermentation radical inscriptions plant pictographs ritual wine (chhang) , n,

orange see also tangerinegolden ; sweet ‒tea flavouring , , wine ; in cha ; honey preserved


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Orange Record, The see Chü Luorchard orchid tea , Ortega y Gasset, J. nOryza sativa , Oshima, K. nosteoporosis nOtake, S. nOu Erh-Thai (th century) Ou Than-Sheng nou thien (shallow pits) Ou-Yang Hsiao Thao nOuyang Hsiu (writer; + to +) , nOuyang-Hsün n, n, n, n, n, noven , n

bright bun baking pasta cooking n, tandoor n, n, n, n

Ovis aries Owen, T. nox , see also beef; cattle

keeper roller mill powering sacrifical ritual

oyster hai pastes ; sauce , n

Oyudononoue no nikki (Daily Log of the Yü Thang Palace)

pa chên (eight delicacies) , , pa chhi (Smilex china) pa kung shan tou fu (tou fu of the Mount of Eight

Venerables) , nPa Ling Hsien Chi (Gazetteer of the Pa-Ling County;

Hunan, ) , , nPa-shih-tang (Hunan) nPacey, A. nPachomius, St paeonia pai chha (white tea) pai chhü (white ferment) pai chi (Bletilla striata) pai chiu (mature wine) ‒; (white wine) , Pai Chü-I (Thang poet; + to +) n, n, ,

, dairy products n; gift of ice grape wine n; tou fu wine warming

pai fu tzu (sweet cassava) pai ho mien (lily pasta) pai hsin (sturgeon) pai hu ma (white sesame) npai i (white coat) pai ju (white milk) Pai Kêng (white soup) pai lao chhü (moderate ferment ) , , pai mien (raised pasta) npai pi (bean curd) pai ping (raised dough) pai pu (white pellicles) ‒pai su (white perilla) npai tou fu kan (plain dried tou fu)

pai tshai (Chinese cabbage) , pai tuo chhü (special cake ferment) , , , pai yang wine pai yeh (pressed bean curd) , Pai-lin (Fukien) , nPalermo (Sicily) pan, for stir-frying oilseeds ‒Pan Ku (author of History of the Former Han) Pan-pho (Sian, Shensi) , , , , , Panati, C. n, nPanax ginseng pang (oyster) Panicum miliaceum , Panjabi, C. npao ching (treasure wells) Pao Phu Tzu (Book of the Preservation-Solidarity

Master; c. +) npao-tzu (pork filled pasta; little wrap-around) n,

leaven Paonin tshu (Pao-ning vinegar) papaya

wine npaper sizing npaper-making transmission Pappas, L. E. nparching ‒, , parsley-seed Partington, J. R. n, n, n, n, pasta , ‒, , , ‒ see also dough

cooking ‒, , , ndevelopment , , , Italy ‒, ; Marco Polo legend , ‒leaven , , ; made with wine , making , , ‒, raised , , sheets ‒types ,

pasteurisation of wine , , ‒pastoral nomad view of Han foods pastry

steamed sweet n

Pauling, L. npeach , ,

goat’s n; vinegar ; wine npeanuts

oil ‒; salting pear , ‒

balsam n; Chinese sand , ; white chiang preserves , ; pickled n, ; tsu storage , wine

peas , npectin hydrolysis pectinase , Pediococcus halophilus npei (drying process, for tea) ,

pei (heating ditch; furnace) n, , , , ,

pei (heat) ; pei (oven) ‒; pei (oven drying)

pei chha (roasting tea) ,


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Pei Chhi Shu (History of the Northern Chhi Dynasty;+– and +) , n

pei ching khao ya (Peking duck) Pei Hu Lu (Records of the Northern Gate; +) ,

pei lou (bamboo tray) Pei Shan Chiu Ching (Wine Canon of North Hill; +)

, n, ncooking wine n, ; steaming wine fermentation process ‒, , , , , fire-pressured wine , herbs in ferment mash pressing medicated wine , , origin of wine rice wine with grape juice yeast use ; leaven

Pei Yuan Pieh Lu (Pei-yuan Tea Record; +) , ,

drying of tea cakes loose tea small bud tea n

Pekochelys bibroni pellicles in vinegar making, white , ‒Pelliot, P. n, n, n, nPelteobargurs fulvidraco npên chhü (common ferment) , , ‒Pên Hsin Tsai Shu Shih Phu (Vegetarian Recipes from the

Pure Heart Studio; Sung) , tou fu

Pên Tshao catalogue of Lung Po-Chien Pên Tshao Kang Mu (Great Pharmacopoeia; +) n,

n, , n, n, beriberi n, ; eye diseases ; goitre , chhü (ferment) ; nieh ; leaven ; red ferment

, ‒, cumquat n; dried jujubes n; dried litchi

n; loquat ndistilled wine , , n, ngluten ; malt sugar ; mead medicaments ; rehmannia nmedicated wine , , milk fermentation n, , nsoybeans ; soy sauce making ; shih use n;

shih chih making n; yellow coated bean tea , tou fu making , ; curdling agents vinegar ; bitter wine n

Pên Tshao Kang Mu Shi I (Supplemental Amplification ofthe Pên Tshao Kang Mu; +) , n, ,

Wu-I tea ; Phu-erh tea nPen Tshao Phin Hui Ching Yao (Essentials of the

Pharmacopoeia Ranked According to Nature andEfficacy; +) ,

chiang preparation , grape wine nmalt sugar pasta nshih recipe , ; shih chih making , soybeans ; soy milk n; bean curd skin ,

tea

Pên Tshao Shih I (Supplement to the Natural Histories;+) , , , ,

Pen Tshao Thu Ching (Illustrated Pharmacopoeia; +), n

Pên Tshao Yen I (Dilations of the Pharmacopoeia; +),

Pên Wei (Root of Taste, LSCC ) n, n, n, n, ,n

penicillin discovery nPenicillium pepper , , , ,

black , , , nSzechuan n, , ,

peppermint as tea flavouring , , Perdono, G. de nperfume, steam distillation Perilla frutescens nPerilla ocymoides perilla seed

oil , , , persimmon , ‒

dried ; wine npestle and mortar ,

oil mill , petroleum phan (serving dish; dining plate) ‒, , Phan Chên-Chung nPhan Chi-Hsing n, n, n, nPhan Chih-Heng (th century) phang phi (Lindera strychnifolia) seed oil phao (clay-wrapped baking) , , , , nphao (steeping) phao chha (making tea) Phao Jên (Keeper of Victuals) , n, phao tshai (pickled vegetable) of Szechuan pharmacopoeias , ,

see also individual titlesPhaseolus calcaratus

see also Vigna calcaratuspheasant , , , phei (millet) phei (muddy brew) Phei An-Phing nPhei-li-kang culture (–th to –th millennia) , ,

, phêng (boiling) , , phêng (rack) Phêng Jên (Grand Chef ) , Phêng Jên Shih Hua (Talks on the History of Cuisine)

, Phêng Khuei (Cooking Mallows) nPhêng Lung Yeh Hua (Night Discourses from Phêng Lung;

+) , phêng thu (prepare tea) Phêng-hsien (Szechuan) Han brick mural ,

‒Phêng-lai (Shantung) nPhêng-thou-shan (Hunan) nphi li (bamboo tray) n, phi-pha (loquat) ‒phiao (gourd dish) phien chha (cake tea) ,


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Phien Kho Yü Hsien Chi (Notes from Moments of Leisure;c. +)

Philippinesangkak nfermented salted fish ; fish sauce tou fu

Phin Chha Yao Lu (Elite Teas Compendium; +) ,

phing (bottle-like kettle) Phing-yang prefecture Phithakpol, B. n, nPhoebe nanmu nphosphate deficiency , phou thou (fried pasta) n, phu (bamboo rod) ; phu (cattail) , phu (vegetable garden; orchard) Phu Chi Fang (Practical Prescriptions for Everyman;

+) phu hsiao (crude solve) phu tea n said to be prototype of phu-erhphu thao (grape) phu thao chiu (grape wine) phu-erh tea n, n, , Phyllostachys , pi (grid) pi (spoon; ladle) , ‒; pi (two-pronged fork)

pi ba (black pepper) nPi Shu Lu Hua (Notes from a Summer Retreat) nPichia yeast picking tea ‒, , pickles , , n, ,

chhi fish , , , , , , n, , meat , , , , , , , pear , vegetables , , n, , ‒, , ‒, ,

‒pieh (turtle) , Pieh Jên (Shellfish Keeper) pien (bamboo bowl) pien (to burn husked rice to obtain the kernel) npien (ritual baskets) Pien Chhüeh (physician of Spring and Autumn period)

nPien Min Thu Tsuan (Everyman’s Handy Illustrated

Compendium; +) , , chiang preservation nfruit storage , honeyed and sugared fruits nred ferment tsao-preserved crab

pien shih (wonton) nPierson, J. L. npig , , , , see also pork

ham kidney ; liver , , ; stomach suckling

pin chhü (cake, brick ferment) pine needles, to store oranges pineapple wine nping (cake; biscuit; pastry) ,

ping (dough products; pasta) –, , , ,n,

ping (noodles) ping (wine medicament) ping chha (cake tea) , ping chiao (leaven pasta) , , nping ching (ice well) Ping Fu (Ode to Pasta; +rd century) , , ping lo (iced yoghurt) ping shih (ice chamber) ping su (iced cream or butter) Ping-fang see Wu Shih Erh Ping FangPinkerton, J. nPiper betle nPiper nigrum Pirazzoli-t’Serstevens, M. nPires-Bianchi, M. de L. n, nPisum sativum , npits, shallow plantain seeds plastics industry nplate ‒, platform for tea processing , , Platt, B. S. n, Platycodon grandiflorum Pliny the Elder (author, Natural History; +st century)

‒, n, , leaven making nmedicated wines oil presses , , , n

plum, Chinese ( Japanese) , ‒, dried ; sugared juice drink ; wine nsalting ; sauce tea flavouring ,

po (parching) see aopo chi (bamboo winnowing tray) npo lo mêng chhing kao mien (steamed Brahmin light wheat

cake) po pai phi (white cypress bark) po ping (rice pancakes) npo tho (gluten) ‒po tho (thin drawn pasta) , , , Po Wu Chi (Records of the Investigation of

Things; +) , n, , , ,

hemp seed oil poaching , , , , poison nPolygonatum odoratum nPolygonum Polygonum hydropiper , polyphenol oxidase , polyphenols in tea ‒, , pomegranate , pomelo ‒Pompey , Poneros, A. G. npongee bag Popper, K. npoppy seed porcelain cups


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pork see also pig cha , , ; chhi pickles ; cured salted ; sausages ; sung ‒tsao preserves

Porkert, M. nporridge , , fermenting Porter-Smith, F. & Stuart, G. M. n, n, n, n,

n, n, n, n, npot-roasting , , potato starch , pots see also jar; vessels

earthenware malt sugar making

pottery wares antecedents ; evolution ; invention , sealing jars with oil serving vessels well collar , wine and beer storage , , ,

pounding tea , , , Povey Manuscript (Thomas Povey; +) nPowell, M. n, nprayers & incantations in fermentation process nPrefect of Mare Milkers Prescott & Dunn npreservative

red ferment press see also oil press; wedge press

beam , , for bean curds mash screw

pressing see also oilseeds, pressingtea , , , ,

prince’s feather protease n,

ferment, in inhibitors , n, nsuppression by soy proteins

proteincoagulation deficiency hydrolysis , intake ; meat wheat ; gluten

proteinase , Prunus armeniaca , Prunus mume , Prunus persica , Prunus pseudocerasus , Prunus salicina , Psephurus gladius Pseudobagrus fulvidraco pu (malt sugar) , pu tho (dough, not held by hand) npu tho (pasta) Pu Yang Fang (version of Shih Liao Pên Tshao) puffer fish Pulleyblank, E. G. n, n, n, puls (paste or porridge) pungent taste , ‒Purdue University n

purselane n, Putro, S. nPyrus Pyrus bretschneideri , Pyrus cathayensis nPyrus communis Pyrus pyrifolia ,

Qian Hao, Chen Heyi & Ru Suichu n, n, n,

quail quern ,

antecedents rotary –, –, , development , , oilseed extraction , , saddle , ,

Quiller-Couch, A. nquince, Chinese , ,

rabbit , , , , , rack for drying tea cakes , Rackham, H. nRackis, J. L., Gumbmann, M. R. & Liener, I. E. nradish n, , , , , , , , , Radix ledebouriellae raffinose , nrai ( Japanese for li, sweet liquor or wine) , rain garments raisin tree , ram, for oil press , , Ramses II (Egyptian pharaoh) nRamusio, G. B. rangaku (pharmaceutical extractor-still) ‒rape seed oil , , ‒,

extraction , ; importance ; yield rape-turnip seed Raphanus sativus , Rawson, J. n, , , n, Read, B., Lee Wei-Ying n & Chhêng Jih-Kuang nRead, B. E. n, n, n, nred-cooking Reed, G. nreeds

miscanthus , over-mats

refrigeration rehmannia n, n; wine , rennet , , ; microbial nretort , Rheum officinale Rhinogobius giurnius Rhizopus n, , , ,

conditions for growth ferment , , n

Rhizopus oligosporus riboflavin rice ,

aleurone layer ; polished , , , ,,

beriberi association , , , ; bran ,, , ,


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bowl , ; eating ‒candy ( Japanese amè) ncongee , , , ; with purselane cooked i.e. steamed ( fan); cooking n; digestion

domestication , n, n; cultivation ; wild

nferment –

aboriginal tribes ‒, , , , red, making –; colour changes during

five staple grains , , , , ; founder crop in fruit storage ; microbes on surface of grain nglutinous , , , , ,

distilled wine ; mead making ‒; vinegar hulled n; husks ; stalks kêng ; thickening , , ; crumbs for

thickening , koji ( Jaapanese chhü ) malt sugar preparation –, medicated wines moulded for miso noodles , ; dumpling roasting n; serving , sheets to make noodles and pastry , steeped in soured water , ; sour steamed sprouted n, , n, , steamed –, , , , n, n,

moulded by accident ‒tea congee vinegar , , vitamin B1 washing in making red ferment , , wine , , n

making , , , , yeast leaven , , nsee also ferment; starch substrate; steamer

rice flour , nbatter n; dough ; erh ; cake ; noodles

, ; pasta , , n, , sifting for pasta making tzu ; yum cha (tea brunch) ,

rickets , ‒cultural causes ‒; West

Rieu, E. V. nrishta (Islamic pasta recipe) , , Ritter Dr. nritual sacrifice ; in kêng rituals

ablution of fingers bronze vessels nmortuary nox , sheep meat , ; chicken see also ceremonial offerings; sacrificial offerings;

slaughterRizzi, S. nroach , Roaf, M. nroasting , , , ,

meat on a skewer , , ‒, , oil seed pasta n; tea , ‒

Robinson College (Cambridge) n

rocambole , , , Rockhill, W. nRoden, C. nRodinson, M. nroebuck, ni pastes rolling tea , , , ,

by foot , by hand , , n, ,

Rombauer, I. & Becker, M. R. n, n, nRome

fermented fish sauce , , ‒humoral theory olive oil use rennet nrotary quern nstarch preparation

Root, W. n, rope

bamboo , ; rattan ; tree bark Rosa lavigata nrose, cherokee n; tea , Rose, A. H. nrose-water Rosenberger, B. n, Rottauwe, H. W. nrudd , Ruddle, K. n, n, nrue Rumphius, G. E. (Dutch botanist; th century) rush n, ‒rush wool nRussell (+) Russia, bread beer nRustichello of Pisa rye n, gluten

Sabban, F. , n, n, n, , n, , n,n, n, n, n, n, n, n

saccharification , , agent , , n, beer making , ; malt sugar production discovery ; Neolithic Age temperature n; vinegar making , West and East

saccharifying activity , Saccharomyces n, , , , Saccharomyces cerevisiae nSaccharomyces rouxii nsacrificial offerings ,

poached meat nwine , , see also ceremonial offerings; rituals; slaughter, ritual

saffron sago palm Sahi, T. nsai han (protrusion on forehead) sai thien (depression on forehead) Sakaguchi Kinichiro n, nsaké ( Japanese rice wine) , , , salads saliva, amylase salsamentum (Greek and Roman relish) , ,


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salt , ‒, n, , addition to chiang , , autolysis , fermented fish , ; tsu ‒, ; in fu ;

incubation , , leaven, used with making chu i chiang ; garum ; hai shih preparation ; soy sauce making tea flavouring n, nyen tshai

salting see also brinefish meat and fish preservation nvegetables ‒, ,

salty taste , ‒samna (Middle-Eastern cookery) Sampson, T. nsamshu distillation equipment Samuel beer recipe , Samuel, D. beer recipe n, –, san (rice crumbs) san chha (loose tea) , nSan Fu Chüeh Lu (Considered Account of the Three

Metropolitan Cities; c. +) nsan huang (primordial sovereigns of Chinese prehistory)

San Kuo Chih (History of the Three Kingdoms; c. +)

n, ; mi chien San Tshai Thu Hui (Universal Encyclopedia; +)

nsand, fruit storage , sandalwood , sang (starch substrate) Sano, M. nSanxindui (Kuang-han, Szechuan) nsao (dog fat flavour) Sapium sebiferum sarano-lao (wine, Taiwan) Sargassum siliquastrum nSargent, C. B. R. (Anglican Bishop of Fukien) Saris, Captain John (+) nSasagawa, R. & Adachi, I. nSasaki, M. nSasson, J. A. nsaturation, with sugar ‒sauce

soy, fresh drawn and mature drawn soy, harvested in autumn , ancient meat ; fish –savoury Japanese

sausages , savoury flavour Sawers, D. nscallion , see also spring onion

tea flavouring , , Schafer, E. H. n, , n, n, n, n, ,

n, n, nSchroeder, C. A. nScottish and Newcastle Brewery (Newcastle) seafood monographs ‒seasonings ‒

in ancient and modern Chinese cookery ‒

seaweed , , ; in goitre –seeds, vitamin B1 source Seibe Wake Seiyu Roku (On Oil Manufacturing; ) Sekine, S. n, nselinium semolina nsen mee (rice noodles, Thailand) Seneca (Roman writer of +st century) Senff, E. nsenna, sickle Serat Centini () serving

dishes ‒implements ‒, , vessels ‒

sesame seeds ‒, bun npuree tea congee ; tea flavouring n, to store oranges , n

sesame oil , , , pan-frying cakes production ; uses ; yield oil extraction , , , , , steaming , stir-frying , , ‒

Sesamum orientale Setaria italica , , n, seven necessities of life , ‒, sha (kill; digest) sha chhing (heat inactivation of tea leaves) sha li (Chinese sand pear) , sha ti (west) nSha-hsien (south of Wu-I region) Sha-wo-li Neolithic site nshad nshai chhing (wilting tea leaves in the sun) Shakespeare, W. shallot, Chinese , , , , , shan (viands) n, shan (lamb tallow flavour) shan cha (Chinese hawthorn) Shan Chia Chhing Kung (Basic Needs for Rustic Living;

Southern Sung) , , , , n, n, pu tho remedy for worms soy condiments ; soy paste ; soy sauce ,

soybean sprouts ; tea , ; tou fu

shan fan (mountain alum) , Shan Fu (Grand Chef; Chief Steward) n, n, Shan Fu Ching Shou Lu (Chef ’s Handbook; c. +) ,

Shan Fu Lu (Chef ’s Manual; Southern Sung) ‒, nShan Hai Ching (Classic of Mountains and Seas; Chou to

Western Han) Shan prefecture shan yao mien (Chinese yam noodle) nshan yen (mountain salt) nShan-cha-kao (Chinese hawthorn jelly) nShang Chih-Chün , n, n, nshang han (inducing sweat)


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Shang Lin Fu (Ode to the Imperial Forest; −nd century),

Shang Ping-Ho nShanghai Museum, bronze still vessel , , ‒Shangkuan I (writer; early Thang) nShansi

buckwheat noodles distilleries ; shih ping (persimmon cake) n

Shansi shêng wên-kuan-hui (bone forks , ) Shantung , n,

burial sites, Ta-wên-khou tombs of Later Han, Wei and Chin nfish sauce ,

Shantung shêng wen-wu khao-ku yen-chiu so (Ta-wên-khouCulture from Ta-chu-chhun, Chü-hsien County;) n

Shantung ta-hsüeh li-shih hsi (Test Excavations at the Ta-hsin-chuang Site, Chi-nan, Fall, ; )n

shao (burnt; burn) , shao chhu (burnt vinegar) nshao chiu (distilled wine; burnt wine) , –,

development & commercialisation –meaning of term ‒Han potent wine Thang poets –Sung period –

shao fan (small distillery) Shao Hsing wine of Chekiang , , n

alcohol content ; process , , , n,‒

shao ping (roast pasta; sesame bun) n, , , nSharpe, A. nshashlik shê ma (hops) sheep , ‒, , see also mutton

keeper milking ntallow

Shellfish Keeper shen (plant) nShên An Lao Jên (writer; +th century) shên chhü (superior ferment ) , ‒, ,

chiang preparation wine preparation ‒

Shên Hsien Chuan (Lives of Holy Immortals; +th century)

shên hsü (deficiency in the kidney) Shên Kua (writer, scientist, th century) , Shên Li-Lung (author of Shih Wu Pên Tshao Hui Tsuan)

Shên Nung (legendary emperor; Heavenly

Husbandman) , , , , , Shên Nung Pên Tshao Ching (Pharmacopoeia of the

Heavenly Husbandman; +nd century) , , ,, n,

eye diseases ; goitre grape wine ; honey medicaments ; mushrooms ; shellfish Shên Nung tea legend nsoybeans ; bean sprouts wine as drug vehicle

Shên Nung Shih Ching (Food Canon of the HeavenlyHusbandman) n, , n

Shên Shih Fang (Prescriptions of Master Shên, monk;+th century) , n, –

Shên Thao nshêng chhou (fresh drawn sauce) shêng huang chiang (raw yellow soy paste) Shêng Min (Origin of the People; poem) , Shêng Shan (raw meat strips) preparation nShensi sheng po-wu-kuan (Stone Engravings of the Eastern

Han Period in Northern Shênsi; ) n, Shensi

buckwheat noodles fruit storage ; shih ping (persimmon cake) n

Shensi shêng wên-wu-kuan (Preliminary Report on theRuins of the Chhin Capital, Li-yang; ) n,

Shensi shêng Yung-chhêng khao-ku tui (Ice House of the ChhinKingdom, in Fêng-hsiang, Shensi; ) n

shepherd’s purse shi pei (insufficiently dried) Shiba Yoshinobu n, nshih (to eat) shih (fermented soybeans) , , ‒, ‒, ,

condiment use , , in fu ; hishio importance , ; process salty and bland –, sauce from , , ‒Thang recipe

shih (food) , shih (persimmon) , ‒shih (pig) shih (reed over-mats) shih (steamed rice or millet) , Shih Chao-Phêng nShih Chêng Lu (Menu of Delectables; Northern Sung)

‒Shih Chhi (by Yen Tshan; Sung) nshih chhing (clarified fermented soybeans) , , ,

Shih Chhü Chhi (Four Bend Brooks) shih chi (foods to be avoided) Shih Chi (Historical Records; c. −) , , , n

beriberi grape wine lo ; pastoral nomad view of Han foods salt consumption nshih (fermented soybeans) –soybean , ntrays ; wine ‒, n

Shih Chi (magistrate of Chhing Yang) Shih Chi Chuan (by Chu Hsi; Sung) nshih chih (clarified fermented soybeans) ‒, –,

Shih Chih (diet therapy) Shih Ching (Book of Odes; −th to −th century) n,

, , , n, n, ‒, apricots ; Chinese apricots ; Chinese date ;

Chinese gooseberry ; fruit ; peach , ;pear ; plum ; raisin tree ; grape n


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Shih Ching (cont.)bamboo ; dining furniture , ; bed bitter spices ‒chicken ; goose ; horse ; ox ; sheep ;

pig ; dog , ; game mammals and birds

clan feast celebration commentaries & translations cooking methods , , , , ; cooking pots

n; cauldrons ; stove ; fishing , ; turtle

food preparation ; fu ; hai and than , ;tsu ,

ice house pickle ; sauce ; soup serving vessels n, ; spoon sunflower (wrong identification for the mallow)

nsweeteners ; malt sugar , tea , vegetables , ; turnip ; thu , wine n, , ; chhang ; medicated

importance , ; wine serving vessels

Shih Ching Pai Shu (+) nShih Ching (Food Canon; c. +) of Hsieh Fêng ,

‒, , pasta Shih Ching (Food Canons or Classics) Shih Hsien Hung Mi (Guide to the Mysteries of Cuisine;

c. +) , , , , , n, , ,, , –, ,

dairy products ; soured milk ‒food preservation methods ‒ , nfruit storage ; honeyed and sugared fruits

nshih stewed with tou-fu-kan soy condiments ; soy sauce tou fu , , , tsao-preserved crab vinegar recipes

shih hsin (heart of shih) nshih hsin chu (heart of fermented bean congee) Shih Hung-Pao (writer; th century) n, Shih I (Nutritionist–Physician; Grand Dietician) n,

n, n, , , Shih I Hsin Chien (Candid Views of a Nutritionist–

Physician; late Thang) , , nnoodles ; wonton

Shih Jên (keeper of pigs) nshih ju (tea infusion, stony milk) Shih Liao (Diet Therapy tradition) , , Shih Liao Fang (Diet Therapy Prescriptions) Shih Liao Pên Tshao (Pandects of Diet Therapy; +)

, , , , , dairy products ; fermented milk , , goitre malt sugar ; mead ; medicated wines mung bean sprouts shih use , shih chih making soybeans tea , , , , , vinegar

Shih Lin Kuang Chi (Record of Miscellanies; +) ,, , , , , n, –,

gluten , ; pu tho ‒soy condiments vinegar recipes , n

shih liu (pomegranates) shih liu kuan (pomegranate flask) Shih Liu Thang Phin (Sixteen Tea Decoctions; +) ,

shih mi (stone or wild honey) Shih Ming (Expositor of Names; +nd century) , ,

cha , , ferment types fu ; hai ; lo i (malt sugar) ‒noodles (filamentous pasta) , , ping (pasta), varieties of , nseed pounding shih (fermented soybeans) ; shih chih steamed pasta (man-thou) tsu , wine making

Shih Pên (Book of Origins; –nd century) , wine

Shih Pên Pa Chung (Eight Types of Origins) nShih Phu (List of Victuals; c. +)

dairy products wonton

Shih Phu (recipe books) shih ping ( persimmon cake) Shih Shêng-Han (–) , , , n, n, n, n,

n, n, , , , , , n, n, n,n, n, n, n, n, n, n, n,n, n, n, n

Shih Shih Wu Kuan (Five Aspects of Nutrition; +), ,

Shih Shuo Hsin Yü (New Discourse on the Talk of theTimes; c. +) n, n

Ho Yen story nshih chih tea

Shih Thao (painter; c. +) shih tien (food shops) ‒Shih Wu Chi Yüan (The Origin of Things; c. +) nShih Wu Kan Chu (Notes on Miscellaneous Affairs;

Ming) Shih Wu Pên Tshao Hui Tsuan (New Compilation of the

Natural History of Foods; +) , Shih Wu Pên Tshao (Natural History of Foods; +)

, Shih Wu Pên Tshao (Natural History of Foods; +)

‒, , Shih Yeh Thien I nshih ying (solid swellings) shih yu (petroleum) shih yu (soy sauce, i.e. sauce from shih) , , , ,

shih yü (shad) nShih Yüeh Chih Chiao (Conjunction in the Tenth Month)

Shillinglaw, C. A. n


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Shinodas Osamu (–) , n, n, n, n,n, , , n, , n, , n, n,n, n, n, n, n, n, n, n,n, n, n, n, n, n, , , n,n, n, n, n, , n, n, n,n, n, n, n, n, n, , n,n, n

shiokara (pickled fish) , , , , nshish kebab shitake shitogi (raw rice flour cake) nshoa ping (sesame bun) Short, T. (–) shortening Shou Chhing Yang Lao Hsin Shu (New Handbook on Care

of the Elderly; + and +) , dairy products n; milk drinking medicated wine shih use

Shou I (Grand Veterinarian) nShou Shih Thung Khao (Compendium of Work Days;

+) shoyu ( Japanese soy sauce)

fermentation ‒Japanese process (modern) Japanese references

shrimp , , mock ‒, sauce (hsia yu) , n,

shu (broomcorn millet) , shu (Chinese yam) shu (glutinous millet) shu (millet) shu (millet for wine) shu (panicum millet) n, , ,

li making shu (soybean) , , ,

recipes Shu (Szechuan) shu an (tray for books) shu chi (stool for books) shu chiang (fermented soy paste) shu chiao (Zanthoxylum) , shu chieh (oil-bearing vegetable) Shu Ching (Book of Documents; −th century) , ,

chhü discovery turtle ‒vinegar wine , ; medicated

Shu Hsi (writer; +rd century) shu huang chiang (ripe yellow soy paste) Shu Kingdom (Szechuan) shu mi (dehusked millet grain) shu mi (panicum millet) shu nieh (sprouted millet) nshu pei (over-dried) Shu Yuan Tsa Chi (Miscellanies from the Soy Garden

+c.) nShuang Chhi Chi (Double Rivulets Collection; +)

nShui Ching Chu (Commentary on the Waterways Classic;

+th century) ,

shui hu (tea kettle) Shui Hu Chuan (novel; late Yüan to early Ming) nshui o (water penance) , shui su (water perilla) nshui ya (water sprout) nshui yin (drawn pasta) , , , , shui ying (movable swellings) shui-hua-mien (wet slippery noodles) shün hua chha (scented flower tea) Shun (legendary emperor of China) nShun Thien Fu Chi (Gazetteer of the Shun-Thien

Prefecture; ) Shun Ti (Emperor; Yuan) Shun-Yü, I (physician of Western Han) shuo (ladle) Shuo Fu (Florilegium of Literature; +) n, Shuo Wên Chieh Tzu (Analytical Dictionary of

Characters; +) , , , chiang (soy, meat or fish paste) Chinese gooseberry cooking methods , n, ferment chhü character ; ferment types fermented soybeans (shih) fish roe fu (decayed) goitre lo ( juice from milk) i (malt sugar) mien ; ping ; pastries: erh ; kao ; tzu

serving vessels tea ; tsu (pickle) ; yên vinegar ; wine making ‒, ,

Shurtleff, W. & Aoyagi, A. , n, , , n,n, n, n, n, n, n, n, n,n, n, n, n

sieve for chiang tea

Sigerist, H. E. nsikhae (Korea) , , nSiler divaricatum silk

painting with oil , Silk Road (Central Asia) simmering see also braisingSimoons, F. J. n, , n, nSinai desert nSingh, R. J. nSiniperca Sinkiang n

distilleries (pot or Chinese type) Sino-British Science Cooperation Office (Chungking)

Situwan (Perak; Malaysia) nSivin, N. nsix livestock (food animals for slaughter) , , skewers , ‒, , skirret skull deformities slaughter, ritual , , sleeping trough


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smartweed , , , , , flour ferment spirit of ferment thu ,

Smilex china Smith, B. , n, nSmith, M. n, nSmith, P. n, nsmoking, fruits snails , , snake bite

remedy ; toxin extraction nSnapper, I. n, nsnout fish , snow so mien (thread noodles; rope noodles) , , ,

nso ping (Chinese snacks) so ping (filamentous noodles) , , so ping (rope pasta) , n, , soba (buckwheat noodles) , sodium chloride see also saltSoewitao, A. nsoil & goitre , , Solomon nsolve, crude somen (fine noodles) ‒Son of Heaven, grains and meat served to Sonchus arvensis , Songs of the South see Chhu Tzhu (Elegies of the Chhu

State)sorghum n, , n

vinegar ; distilled wine nsou (bad, mouldy) sou ping (water-based pasta) souchong tea n, n, soup , ,

ancient grand , , ; white (plain) fish ; vegetable meat harmony pasta , serving dish , ; utensils ; ting texture ; thickening

sour taste , sourdough , nsoured preserves Southeast Asia

fermented fish products fish sauce

Southern Sung tombs nKansu

southernwood sowthistle , , , Soxhlet extractor , soy see soy milk, soy paste, soy sauce and soybeans,

fermented soy milk , , , , –, ,

cooking & boiling ‒, ‒, , defoamer derivation , digestibility , ; flavour , ; palatability

, ,

process –, , grinding soaked beans to give hsi chiang (puree) ,

filtering puree as is (cold extraction) , heating the puree before filtration (hot extraction)

, prolonged heating nselling by hawkers , spontaneous coagulation nuncooked ‒,

soy paste, fermented (chiang) , , ‒, n,‒, , ‒ , , see also chiang

anaerobic fermentation, early st stage seen in CMYS‒

aerobic fermentation, later st stage as in SSCY chiang huang (chiang substrate) st stage product ,

commodity value development herb and spice addition inoculum method for making ‒moulded bean process for various types of chiang raw yellow ; ripe yellow salt addition , , st and nd stage fermentations (flow diagram) ,

taboos n; uses wheat flour ,

soy protein coagulation ndigestion micelles ,

soy sauce, fermented (chiang yu) , , , , ‒boiler for soybean cooking condiment use cylindrical bamboo filter to collect saucefermentation process –, flow diagram

st stage: making moulded beans or chiang substrate trays for surface culture of cooked beans

nd second stage: incubation in brine to give soysauce incubation urns – ,

Japanese shoyu , prototypes –siphoning off liquid , therapeutic use preservative (chiang-lu method)

soybeans , , , , , ‒, black congee , , , consumption cooked granules , , , cooking , , , n,

for shih , ; tempeh ; chiang ; soy sauce

cultivation , in West curd , , , ‒, , ‒ see tou-fudefatted meal ; dehulling , digestibility , , domestication ‒; economic crop


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soybeans, fermented (shih) , , , ‒, , ,

beriberi chiang process difference from shih condiment use ; as relish fungal growth , , herb and spice addition , , nhydrolysis , incubation jar , moulded , , , pharmaceutical use preparation method ‒,

salty yen shih and bland tan shih , soup n; taste tempeh , ‒, ‒trade wheat flour addition

soybeans , , , , , ‒, black congee , , , consumption cooking: boiled gruel, tou chu; steamed granules tou

fan , , , n, , cooking for making

shih , ; tempeh ; chiang ; soy sauce

cultivation , in West curd , , , ‒, , ‒ see tou-fudefatted meal ; dehulling , , digestibility , , domestication ‒; economic crop flakes ; meal nflatus production , , , , nflavour, beany food value ‒, ; nutritional value ‒health hazards of eating ‒keeping in the dark nleaf soup milling in water to give puree , , –, oil , n

commercialisation extraction , source ; uses

oligosaccharides , , production in China n, protein toxin inactivation n, recipes rotary quern sprouts ‒,

food value pharmaceutical ‒

status, change from Han to Thang in tea flavouring nwhey , yellow curls from see also bean sprouts; protease, inhibitors;

Spaghetti Museum, Pontedassio, Imperia, Italy sparrow , , , sparrow eyes Spence, J. nspices , ,

steam distillation

spinach nspirits, distilled – see also wine, distilledsponges for goitre treatment spoons , , ‒

styles , spring onion , ‒, , , , , see also

scallionSqualiobarbus curriculus n, Ssu Khu Chhüan Shu (Complete Library of the Four

Categories; +) n, n, n, nSsu Min Yüeh Ling (Monthly Ordinances for the Four

Peoples; +) , , , n, , , Allium species ; ginger ; peas ; taro chiang ; fermented soy paste malt sugar preparation pasta cooking , seed pounding ; flambeaux making soy condiments ; sour condiments ; tsu

Ssu Shih Tsuan Yao (Important Rules for the FourSeasons; late Thang)

chiang ; preparation , hsi and fu malt sugar pressing seeds for oil shih preparation , , ‒

Ssu Wei (Four Taboos) nSsu-chhuan shên po-wu-kuan (on the Stone Murals of a

Sung Tomb at Kuang-yuan, Szechuan; ) nSsu-chhuan shêng wên-wu khao-ku (on the Sung tomb at

Luo-chhêng, Kuang-han County, Szechuan)n

Ssuma Chhien stachyose , nStachys aspera nStahel, G. nstarch

amylase, in human saliva sprouted grains (nieh) , , mould culltures (chhü) , ,

conversion to alcohol with chhü organisms –,

denaturation, gelatisation , enzymatic hydrolysis to sugars i.e. saccharification

, –, , n, , pasta making , preparation ‒uses n

starch substrate , ‒ , , see also ricepickled fish cha , ; vegetables tsu salt

state dinners statins ‒Staudenmaier, J. M. nsteam, distillation , steamer , , , , , , ,

bamboo ‒, ; wood bronze , ‒ derivation of stillmalt sugar making packing materials pottery , , , , , sesame seeds , , tea processing


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steaming , ‒, , , ‒oilseeds , , , , pasta nsesame seeds , tea , , , , , , ,

Steele, J. n, nsteeping , , , ; steeped meat Steinkraus, K. H. , n, nstews n,

serving dish , ; thickening stick, filial nstill, bronze ,

from Shanghai Museum , , ‒, nfrom Chin tomb ‒from Chhu-Chou annular gutter , , , , , commercial production ‒drain tube ; spout fermented mash Hellenistic vase type ‒, , nChinese (Mongolian) pot type , –, , traditional Szechuan

stir-frying , , sesame seeds , , , tea leaves , , ‒, , , , , n

Stockhardt, A. nStol, M. nstools , , storage of fruits , ‒stoup , , stove

charcoal Eastern Han tombs in Sui-tê tea processing traditional n

strawinsulation , millet for fruit storage oil processing ,

strawberry, Chinese sugared

Streptococcus , nstrip, bamboo (in Thang tea processing) sturgeon , , , su (clotted cream; butter) , , , n

adulteration preparation ‒use

su (setaria millet) , , Su Chao-Chhing nSu Chin nSu Ching (Su Kung) (editor of Hsin Hsiu Pên Tshao; +th

century) , , nSu Hsüeh Shih Chi (Collected Works of Su Shun-Chhing;

+ to +) nSu I (writer; +th century) Su Shih Shuo Luo (Collected Poems of Su Shih; c. )

n, n, Su Shun-Chhing Su Shih (Tung-Pho, poet–scholar of Northern Sung;

+ to +) n, n, n, , n, , ,n, n

sweet tooth tea ; wines , , , , , ‒

su yu (vegetable oil) suan (rocambole) , , suan (sour) , , suan chiang (soured water drained from boiled grain)

nSuan Kung nsuan lo (sour lo) suan tshai (soured preserves) suckling pig, hai thun sucrose Sudan, beer suei (wild pear) sugar see also malt sugar

cane , , ‒, content of fruit nfermentation ‒fruit preservation nhydrolysis from starch incubation saturation , ‒

sugarcane , , nsui chhin (wetland celery) ‒Sui Chien Lu (Record of Second Encounters; +) Sui Hsi Chü Yin Shih Phu (Dietetics from the Random

Rest Studio; ) , , , , nSui Jên (discoverer of fire)

sui ping (bone marrow pasta) , , Sui Shih Kuang Chi (Expanded Records of the New Year

Season; Southern Sung)ice n; la jou

Sui Shu Ching Chi Chih (Bibliography to the History ofthe Sui)

Sui Shu (History of the Sui Dynasty; + to +) nSui Yuan Shih Tan (Recipes from the Sui Garden; +)

, , , , , bean flower (tou hua or tou fu hu) ‒; bean sprouts

chiang use , n, ; culinary sauces nfood preservation methods ‒ , nlu method ; sung man-thou ; dumpling (tien-pu-ling) processed fruits nsoy condiments ; soy sauce tea ; tou fu , ,

Sumeriansbeer making , vinegar n

Sumiyoshi, Y. nsun, eclipse sun (bamboo shoot) , , Sun Chi , Sun Chung-En nSun, E. T. Z. & Sun, S. C. n, , n, n, n,

n, n, n, n, nSun I-Jang nSun Phu (Treatise on Bamboo Shoots; +) Sun Ssu-Mo (Thang physician, pharmacist) ,

‒, beriberi , , , , , goitre


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Sun Wen-Chhi n, n, , n, nSun Yin-Hsing (writer; th century) Sun Ying-Chhüan nsun yu (bamboo shoot sauce) nsunflower

oil ‒sung (finely shredded meat or fish) ‒Sung Chüeh (Ming Dynasty) sung chün (pine mushrooms) Sung Hsü (writer; c. +) sung (oil-bearing vegetable) Sung Po-Jen (Sung writer) nSung Shih (History of the Sung) nSung Shih Tsun Shêng (Sung Family Guide to Cultivation

of Life; +) , , n, , red ferment vinegar recipes , ntea , n

Sung Tzu-An (writer; +th century) Sung Ying-Hsin (author of Thien Kung Khai Wu; th

century) , , , n, , Sung Yü-Kho nSung-Chhi (Fukine) Sung-lo or Sing-lo (Anhui), green tea country , ,

sunshine Suparmo nSus scrofa domestica Swan-like Yellow Bean Sprout see Ngo Huang Tou ShêngSwann, N. L. nSwatow, fish sauce sweet liquor , , sweet potato n, n, , sweet rush sweet tangle , sweet taste , sweeteners , sweetmeats, honeyed swellings , swordbill fish syrup ‒Szechuan , ,

brick murals ‒brick tea n; tea cakes n; tea use , , distilleries phao tshai

Szechuan Provincial Museum (Chengtu) nSzu Chi Yen (Superindendant of Stools and Mats) Szuma Chhien

Ta Chao (Great Summons) n, n, ‒, ta chhü (great ferment) ta chiao (great leaven) ‒ta huang (Rheum officinale) ta huang tou (soybean) ta kêng (grand soup) ta khu (great bitter) Ta Kuan Chha Lun (Imperial Tea Book; +) , ,

drying tea ‒picking tea preparation of tea drink pressing tea n

ta kuei (giant turtle) ta ma yu (hemp oil) ta mai (greater wheat; barley) , , , ta mai chiang (barley chiang) ta man hu (flat bread?) ta suan (garlic) ‒, n, Ta Tai Li Chi (Record of Rites of Tai the Elder; + to

+) ‒ta tao (Great Truth) ta tou (soybean) nta tou huang chüan (yellow curls from the great bean; soy-

bean sprouts) , , , ta tsao (great jujube) nTa Tsao Phu (Monograph on Jujubes; Yuan dynasty)

ta tshung (spring onion) ta tu (powerful action) Ta Yü (Emperor; founder of Hsia dynasty) , Ta-hu-thing (Mi-hsien)

Eastern Han mural , ‒, ‒engraved stone slab , equipment in modern China , Tomb No. , ,

Ta-kua-liang tomb, Eastern Han (Sui-Tê county,Northern Shansi) ,

Ta-pho-na tomb (Tali, Yunnan; c. −) Ta-wên-khou excavations Ta-Yüan (Ferghana) table

low , Tachi, H. n, n, ntagliatele press tai (sour condiments) Tai Fan-Chin n, nTai Shêng (compiler of Li Chi, Western Han period)

Tai Ying-Hsin Tai Yün nTai Yung-Hsia nTaipei (Taiwan) , Taiping Rebellion nTaiwan ,

Chi-I tea fish sauce kung fu tea sung, shredded meat or fish ntea processing nwine-making ‒, , , from rice n

Takei Emiko n, n, , nTale of Genji (Heian period) Tali (Yunnan) tallow, meat flavours tallow tree , ,

oil yield tamari ( Japanese shih yu) , Tamba no Yasuyori (author of I Hsin Fang) tan (bamboo container) , , Tan Chhi Pu I (Backup Notions from the Elixir Book)

tan chhü (red ferment) Tan Fang Hsü Chih (Indispensable Knowledge of the

Chymical Elaboratory; +)


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Tan Hsien-Chin nTang Lang ntan shên wine , tan shih see soybean, fermentedTan Tu-Kho Tanaka Seiichi , n, n, , , n, n,

n, n, n, n, n, n, n, n,n, n, n, n, n, n, n

Tanaka Tan n, n, n, n, n, n, ntandoor (oven) n, n, n, ntang fu (soybean curd, Japanese) tangerine , see also oranges

peel n; tea Tangshan (Hopei) Tannahill, R. n, n, n, n, n, n,

n, n, ntannin see polyphenolstao (rice) , n, , tao chha (pounding tea) Tao Tê Ching (Canon of the Virtue of the Tao; −th

century) , , , ntao tou (broad bean) Tao Tsang (Taoist Patrology; + onwards) , tapeh (fermented congee of Indonesia) ntaro ‒, taucheo or taucho (fermented soyfood in Indonesia) taxation, grape wine tea , , , ‒, ‒, ‒,

antidote to toxins ; aroma art of drinking Assam, wild trees , n bamboo basket , , barter nblack , , n, , ,

chemical components exports ; red tea exports ; Indian exports

generic name for fermented teas manufacture ‒; processing n, nmaritime trade , , , , , , scented varieties n

Bohea , , n, n, ntrade

boiling bowl , , , brick brokers , ; buying brunch, Cantonese ( yin chha or yum chha) Buddhism with butter café or house , ; iced mei flower wine served in

caffeine , ‒cake , , , ,

baking compressed ( ping chha, phien chha) infusion preparation ‒Thang –; Sung ‒waxed

cancer protection cardiovascular protection

chemical constituents ‒, , Chiang-hsi-wu (Kiangsi dark) chrysanthemum coarse, loose & powdered colour commodity value compressed, for Tibetans & pastoral peoples –congee , , , Congu n, , n, ; rose consumption , cooling stir-fried leaves cultivation cup , dark n, ‒, decaffeinated drinking , , drying , ‒, ,

by heat ; in India essential oils , , etymology ‒, , European trade ; exports ; foreign buyers

fermentation, enzymatic oxidation –, , firing (stir-frying) or heat inactivation flavour ; flavourings n, , , fluoride content from parched grain gardens grading , green , , , , n, ,

unfermented n; chemical components exports , , kung fu making pharmacological effects preparing drink –; drinking process ; processing ‒, , ;

reprocessing scented varieties n

growing areas, Fukien harvesting , n

implements ‒, time ‒

health effects ‒, , ‒Hyson n, ninfusion , ; kung fu insignia template , , international influence Japanese ceremony kettle , , labour force n, n, ladle loose ‒, , ‒, , , ,

preparation of drink processing ,

Lung-ching , medicinal use , , , , ‒, medium bud mill, stone for grinding cake tea mixed with plant products nmoulding , , , , mouth cleansing after meals n


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oolong , ‒, , , semi-fermented , ; catechin level drinking ; kung fu making exports , ; early Indian production process ; processing ,

origins , pan for heating , ; panning pharmacological effects phu n; phu-erh n, n, picking ‒, , piling plant ; plantations , popularity pot pounding , , , powdered preparation , , ‒, , ‒pressing , , , , processing , –

during Thang ‒; Sung cake teas –loose tea during & Ming –; oolog tea

–; red tea as black tea of maritime trade–

primary & secondary processing n; raw andrefined

production, annual n purple shoot n, red , , n, , ‒, , n

catechins commercialisation ; replacement of black tea

; consumption exported as black tea , ; Indian exports process ; processing , , ;

reprocessing trade names

roasting , ‒rolling , , , ,

by foot , by hand , , n, ,

scented ‒, serving to guests seven necessities of daily living sleep effects , , , , ‒, ;

meditation small bud , nSouchong n, n, sparrow tongue leaf spread through China steaming , , , , , , , stimulant effect stir-frying , , ‒, , , , , nstorage sun-drying , , , , ntooth decay , trade

maritime , , , , with Tibet

tribute , n, , , abolition insignia , , to Emperor’s court

Twankay n

use of fresh leaves utensils , , , , votaries water , , whisk white ‒; process wild trees nwilting , , , ; withering

India Wu-I , , , , , Yang-Hsien , yellow , ‒

process see also polyphenols; tea seed oil

Tea Books , , Tea Sage ntea seed oil , ,

poison nteapot technology n

dissemination ‒to West evolutionary model for development food processing ‒, ‒

evolution ‒instruments

sharing understanding

teeth, retarded emergence Tei Daisei ntempeh , ‒, ‒

connection to China temperature, fruit storage Temple, R. K. G. ntench , , têng (pottery shallow bowl) Têng Kuang-Ming nTêng Tao-Hsieh (Ming Dynasty) nTeramoto, Y. n, n, nTeubner, C., Rizzi, S. & Tan, L. L. ntextile desizing ntexture of food tha (couch bed) , , thai chha shu (tea trees) nthai kêng (grand soup) ; thai ku chih kêng (ancient grand

soup) Thai Phing Huan Yu Chi (Geographical Record of the

Thai-Phing Reign Period; +–) n, conquest of Kao-chhang (+) food storage wells ‒grape wine ; herbal ferment ice n; tea n, n, treasure wells ‒

Thai Phing Hui Ming Ho Chi Chü Fang (StandardFormularies of the People’s Pharmacy in the Thai-Phing reign-period; +) n

Thai Phing Yü Lan (Emperor’s Daily Readings; +), n, n,

death of Emperor Chih-ti ngluten ; tea

Thai Phing Yü Lan: Yin-shih Pu (Food and Drink Sectionsof the TPYL)


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thai tshai (tea) nThai Yu Ji Chi (Diary of Travels in Taiwan; ) nThai-hsi (Honan) , , Thai-hsi winery (Chengchou) nThai-shan (Mount Tai) Thai-yuan (Shansi) , , , Thailand

fermented salted fish , fermented soyfoods fish sauce , ; rice noodles

than (fermented meat or fish sauce) –, , ,,

Than Chhi-Kuang n, than hai ( juice of meat) nThan Kung Hsia nThan Yao-Hui nThan-yang (Fukien) , nthang (broth) thang (cane sugar) , ‒thang (malt sugar) , , , thang (sugared) thang fu (bean curd, Japan) Thang Huan nThang Kên nThang kuo (Chinese snacks) Thang Lan n, n, n, n, nThang Lei Han (Thang Compendium; +) nthang mi kuo shih (sugar and honey treated fruits) nthang ping (pasta soup) , , , ,

boiled ; lily pasta ; precursor of noodles; wonton

thang pu (bean curd) Thang Shih San Pai Shou (Three Hundred Thang Poems;

+) n, nThang Shu (History of the Thang) , nThang Suan Phu (Monograph on Cane Sugar; +)

Thang tombs

Han Sen Tsai (Sian) Ho Chia Chhun (Sian) Turfan (Sinkiang) ,

thang tshui mei (sugared crispy apricots) nThang Yü Lin (Forest of Mini-Discourses; Northern

Sung) nThang Yü-Lin n, nThang Yün Chêng (Thang Rhyming Sounds; +)

‘Thanks to Imperial Censor Mêng for his Gift of

Freshly Picked Tea’ (poem; +) thao (peach) , Thao Chên-Kang , nThao Hung-Ching (c. +) n, , , n, ,

n, nvision

Thao Ku (writer; +th century) , , nThao Wên-Thai , , n, n, , , n,

n, nThea bohea , n; Thea viridis , ntheaflavins , , ; thearubigins , , thi an (whey) thi-hu (clarified butter) n, , thiamin deficiency

thiao (long fish) , thiao kêng (spoon) Thiao Ting Chi (Harmonious Cauldron; + to )

, n, n, , cha , ; chiang , n; preservation food preservation methods ‒ , ; fruits

steeped in water gluten ; ham ; tsao-preserved crab honeyed and sugared fruits ‒n; orange storage

kan pi wêng tshai ; lu method ; man-thou salting of vegetables soy condiments ; soy sauce vinegar recipes , n

Thieh Wei Shan Tshung Than (Collected Conversations atIron Fence Mountain; +)

Thien Hsi (writer; +–) nThien I-Hêng (writer; +th century) , , ,

, n, thien kua (musk melon) Thien Kung Khai Wu (Exploitation of the Works of

Nature; +) , , , nmalt sugar oilseed processing n, , , ‒red ferment preparation ‒rice grinding , wine making , , ‒

thien lo (sweet lo) thien men tung wine thien mi (sweet steamed rice) thien mien chiang (sweet wheat chiang) , , thien suan yü (sweet and sour fish) Thien-hu-tshun (Honan) thung ma chiu (mare’s milk-wine) tho (noodle) , nThorpe, N. n, nThou Huang Tsa Lu (Miscellaneous Jottings far from

Home; +) n, thou ju (adding charges in fermentation process) nthu (bitter herb; bitter vegetable) ‒, , thu (radish) ; thu (smartweed) n, thu (sowthistle) , , n, thu (tea) , n, , ‒, , Thu Lung (writer; +th century) , , , nThu Pên-Tsun (th century) , Thu Ssu-Hua nthu su wine , thu tshai (bitter vegetable) thu tshao (bitter herb) thuan hua pi lo (mushroom pilaff ) thun phi ping (suckling pig skin) n, ‒thung (milk) thung chhing mo (copper carbonate) Thung Chih (Historical Collections; +) Thung Chün Yao Lu (Master Thung’s Herbal; Han) Thung region, tea Thung Su Pien (Origin of Common Expressions; +)

thung tree , , thung yu (tung oil) , Thung Yüeh (Contract with a Servant; −) , ,


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tea drinking , tea processing n,

Thung-mu-tshun (Wu-I region) nthyroid gland , ‒

myxoedema therapy see also goitre

thyroxine ti fu tzu (Belvedere cypress seeds) ti huang (rehmannia) n,

wine , ti i tshao (lichens) ti lu (condensing drops; distillate) ti tsieh (Polygonatum odoratum?) ti-li (ground chestnut) Tibet

cake tea imports Chinese plum tea with butter

tien chha (making tea) , tien chiang (coagulating soy milk) tien-hsin (dots of heart’s desire) or dimsum Tientsin ntiger-bone wine tilt-hammer , see also trip hammertime measurement nting (cauldron) , , , ,

serving dish , , , Ting Wang-Phing nting-pien-hu ntien pu ling (dumpling) To Celia (poem) nTo Chhing (tossing the leaves) To Nêng Phi Shih (Routine Chores Made Easy; +)

‒, n, , n, cha ; chiang ‒, , , norange storage ; honeyed and sugared fruits

npasta n; noodles nsausages shih recipe ; soy condiments tea n, ; scented tsao-preserved crab n; yên n

Toda, M. nTodaiji Shosoin documents (+–) ntoddy n, Siamese tofu no misozukè (tofu pickled in miso) tomato sauce (& spaghetti) tombs

Chiang-hsi shêng po-wu-kuan (Eastern-Wu) nChin (Chhêng-teh, Hopei) ‒, of Later Han, Wei and Chin nMarquis of I (Sui-Hsien, Hupei) paintings at Chia-yü-kuan (Wei-Chin period) Southern Sung n, Ta-hu-thing (Mi-hsien) , , Ta-pho-na see also Han dynasty tombs; Thang tombs

tooth decay, tea , torches see also flambeauxtortoise ; Tortoise Keeper nTorula ntou (beans)

tou (shallow bowl) , , ntou chiang , , , , , ‒ see soy milktou chu (bean congee) , , , tou fan (cooked or steamed bean granules) , ,

, tou fu (soybean curd) , , , –, , –,

archaeological evidence ‒; process as

described in Han tomb at Ta-hu-thing ‒brain (tou nao) or flower (tou hua) , Buddhist monasteries, Japan coagulation of soy milk with bittern, alum or vinegar

with calcium sulphate ,

development –, , , , calcium, as source of Chinese-style, pressed comparison with cheese ‒deep fried , , ; frozen , ; smoked

, , ; skin , , , ; honeysoaked

development , , dishes ; hibiscus ; a la Su Tung-Pho drying , , effect of heating of soy milk on coagulation nfermented , , , , ‒, ,

organisms mock chicken, fish and shrimp dishes of the Mount of Eight Venerables nutrient composition origin ‒, ‒, , ‒pressed , , pressing n, , –, n, processing ‒; products derived from –,

proto , ‒skin , , , , technology transmission to Japan –traditional process for making –, , ‒use in Chinese cuisine ‒use of term

tou fu chiang (soy milk before coagulation) , tou fu fu (deep fried stinky dewatered tou fu) tou fu hua (soft bean curd) , , ‒tou fu i (bean curd skin) tou fu ju (fermented bean curd)

see also fu jutou fu kan (blocks of tou fu simmered in soy sauce; dried

tou fu) n, , , tou fu nao (soft bean curd) , , tou fu phao (deep fried tou fu; tou fu puff ) , , tou fu phi (bean curd skin) , , , , tou hua (freshyl coagulated bean curd) , ‒tou huang (yellow coated, i.e. moulded bean) , Tou Kêng Fu (Ode to the Soybean Stew; c. +rd century)

nTou Lu Tzu Jou Chuan (Biography of Jou the son of Tou

Lu; th century) tou pan chiang (broad bean paste) ntou ping (bean cake) tou shih (fermented soybeans, i.e. shih) n, , ntou ya (bean sprouts) ,


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tou yu (sauce from soybeans) , tou yu (soybean oil) tou yu (tamari i.e. shih yu) trace elements trachoma trade, maritime , , , , , trans-retinol deficiency Trapa bicornis , ; Trapa natans trays ,

bamboo , , n, , , treacle treasure wells ‒treaty ports () ntree bark rope triglycerides nTrionyx sinensis trip hammer , , ‒, ; tri-hammers tripe, chhi pickles Triticum turgidum , n, trough ,

roller mill sleeping, for oil starch preparation

trypsin inhibitor Tsa Liao Fang (Miscellaneous Prescriptions; −) tsamba (paste or porridge) n, Tsan Ning (monk; th century) Tsan Wei-Lien nTsan Yin (author of Shih I Hsin Chien) tsang (preservation) tsao (Chinese date, jujube) , ‒, tsao (coarse grain barley) tsao (stove) , , , tsao (wine fermentation mash or residues) , , ,

, , , , preservative for meat, fish & vegetables , ,

, , , ntsao fu (dried jujube slices) tsao ju fu (tou-fu aged with a fermented mash) tse chhi (Euphorbia helioscopia?) tsêng (steamer) , , , ,

, , Tsêng Chhêng Li Chi Phu (Treatise on the Litchis of

Tsêng-Chhêng; +) Tsêng Tsung-Yeh , n, n, tshai (dishes, category of food) n, tshai (to gather) ; tshai (vegetables) , Tshai Ching-Feng nTshai Hsiang (governor of Fukien, Tea Commissioner;

th century) , , , , , ndried litchi making tea (tien chha) ; scented teas tea drying furnace ; Wu-I tea

Tshai Thao (Writer; +th century) tshan (loose pasta) n, tshao (grasses) ; tshao (pan-fry) ; tshao (trough)

, Tshao Chen Chuan (Biography of Tshao Chen) ntshao chha (loose tea) n; tshao chha (rolling tea) tshao chhü (herbal ferment) , , , Tshao Chih (poet, brother of Tshao Phi; +rd century)

‒,

Tshao Chin nTshao Ching n, ntshao chü (grass tangerine) n; tshao chü tzu (grass

tangerine seeds) Tshao Fan (Ming Dynasty) ntshao hao (prince’s feather) Tshao Hsüeh-Chhin ntshao lung chu (grass dragon pearl grape) Tshao Lung-Kung nTshao Mu Tzu (Herbs and Plants; +) n, Tshao Phi (Emperor of Wei; c. +) , , Tshao Thing-Tung (author of Chu Phu ) Tshao Tshao (founder of Wei Kingdom) Tshao Yuan-Yu n, n, n, , n, n, ,

n, n, n, n, n, n, n, n,n

tshe mien (thin noodles) tsho (mincing) ntshu (vinegar) , , , tshu mi (sour steamed rice) tshuan (poaching) , tshuan (stove) Tshui Chih-Thi (prescriptions c. +) Tshui Hao (scholar and prime minister in early

Northern Wei Dynasty) , tshui lü mien (silken green noodles) Tshui Shih Ching (Madam Tshui’s Food Canon) tshung (spring onion) , ‒, , Tshung Hsün Chhi Yü (Didactic Notes; +) Tsi I (Grand Physician for Internal Illnesses) nTsien Tsuen-Hsuin n, n, nTsin Tsin Yu Wei Than (Talks about Tasty Viands; )

Tsan Ning (monk; Sung) ntso (sour condiments) , Tso Chuan (Master Tso’s Commentaries on the Spring

and Autumn Annals; − to −) , , , ,n,

beriberi ; chhü ; medicated wine ; diningfurniture ; ice collection storage and use‒; wine making n; wine serving vessels; Yellow Springs

Tsou Hsüan (author of Shou Chhing Yang Lao Hsin Shu)

Tsou Shu-Wên nTsou Yen (founder of Yin–Yang School of Philosophy)

tsu (pickled vegetables) , , , , , n,

‒, lactic acid fermentation ; salting ‒

tsu hsiao (tsu, as seasoning for meat) tsu shun (purple shoot tea) nTsu Thing (statesman; –th century) Tsui Kuei-Thu (Thang period) n, tsun (drink storage vessel) , , n, tsun (rudd) , Tsung Jen (official with pi fork) , tsung tzu (rice dumpling) tu (wild pear) Tu Chhêng Chi Shêng (Wonders of the Capital

[Hangchou]; +) , nsalty fermented soybean soup n


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Tu Fu (Thang poet) , , , , tu hêng (herb) Tu Khang or Shao Khang (Hsia ruler, preparer of

alcoholic drinks) , Tu Yu ntuan (break in milk fermentation) Tuan Wên-Chieh nTuan Wu (Dragon Boat Festival) , tui (trip hammer) ntumour Tun Yuan Chu Shih (Resident of the Hidden Garden;

Ming Dynasty) Tun-huang (Kansu) tung (fish), chiang Tung Chhu-Phing n, , n, n, nTung Chi (writer; +th century) , Tung Ching Mêng Hua Lu (Dreams of the Glories of the

Eastern Capital; +) , deep fried foods ; shih use ; salty shih soup nhoney ; honeyed sweetmeats ; sugar ; ice selling pasta , ‒, n; wonton sausages n; hsi and fu ‒; soybean sprouts

, Tung Cho Chuan (Biography of Tung Chuo) nTung Hsi Shih Chha Lu (Tea in Chien-an; +) ,

, Tung Hsiao-Chüan nTung Kuan Han Chi (Biography of Ming Kung) nTung Ma (Prefect of Mare Milkers) tung oil , Tung Pho Tsa Chi ntung tou fu (frozen tou fu) , , Tung-Pho tou fu (tou fu á la Tung-Pho) , Tung-Thing Chhun Sê (Spring Colours by the Tung-thing

Lake; +th century) , , Tungting Lake nTunhuang manuscript Turfan (Sinkiang) ‒ see also Kao-chhang

conquest , Thang tomb , turnip, Chinese , , , turnip seed oil , turtle ‒; giant ; water Twankay tea Tyn, Myo Thant nTypha latifolia Tze Lu (follower of Confucius) , Tzeng Mao-Chi n, ntzu (cooked food) ; tzu (rice and millet pastry) ‒tzu ( jars of wine) ; tzu (large chunks of meat) tzu (meat process) n; tzu (steeped delicacy) ; tzu

(steeping) , tzu jang (Nature’s Laws) tzu su (purple perilla) tzu wei (Campsis grandiflora?)

udon (sliced noodles) , Ueda Seinosuke n, n, , n, nUigher (Turfan, Sinkiang) , , nUkers, W. H. , n, n, n, n, n, ,

, , n, n, n, n, n, , n,n, , n, , n, n, n, n, n

Ulmus campestris n; Ulmus macrocarpa n, nUnderhill, A. P. n, nUng Kang-Sam Unschuld, P. U. nurn n, ,

cold storage of food , ; tea storage fu ju making ; soy sauce making , ‒, ;

malt sugar making ; vinegar , , sealing

uronic acids Urumqi, Sinkiang USDA Handbook Ushiyama Terui nutensils

eating ; food serving , ‒, , Han tombs , ice house well at Hsin-chêng ‒tea , , , ,

Vaccinium macrocarpus Valla, F. n, n, nVaricorhinus simus vats Vavilov, N. I. ‒veal vegetable garden vegetable oil , , , vegetables ‒, , , ‒, , ‒,

food resources ; kêng ; mucilaginous , , oil-bearing pickled n, , ‒, , ‒, , ‒,

preparation ; preserved salting and pickling ‒, , vitamin D n

vegetarian diet n, ngluten use ‒,

Vehling , J. D. n, nVeith, I. n, , , n, , nvenison , , n, vermicelli vessels see also jars; pots

general’s helmet , , , nnecessity ; for serving drinks , , ‒for serving food ‒; wine n

Vettii, house of (Pompey) , viands , , Vickery n, Vicia augustifolia (wild bean) Vietnam

fermented salted fish , ‒; fermented soyfoods

fish sauce , ; tou fu Vigna angularis nVigna calcaratus see also Phaseolus calcaratusVigna faba n; Vigna mungo var. radiata vine, kudzu , matrimony see also grape vinevinegar , , , –,

alcohol concentration, effect of ancient Egypt n; Sumerians n; China fragrant hsiang tshu, well-temmpered lao chhên tshu,

Pao-nin tshu


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vinegar (cont.)apricot , n; coat or film formation ,

condiment use , ndiscovery ; early history –incubation in , , ; with salt , medicated ; medicament use oxidation of alcohol to acetic acid –preparation from: barley ‒; clear wine ;

unfiltered wine ; honey ; malt sugar ;flavoured with lesser beans ‒; rice ;soghum, glutinous rice and wheat

saccharification , temperature control , use in making red ferment , ; pickling and

salting of vegetables –;tsu , ‒; suan tshai ; tou fu urn , , water addition

vineyards see also grape vinesVirgil , nVisayas, fermented fish visceral enzymes , vision see also blindness

clarifying loss , reduction after dusk vitamin A requirement

vitamin Adeficiency , sources n

vitamin B1

anti-beriberi factor deficiency seed source yoghurt

vitamin B12 vitamin C nvitamin D

deficiency sources, sunshine vegetables n

vitamin D2 n, vitamin D3 n, vitamins , n

bean sprouts viticulture Vitis thunbergii nVitis vinifera , ‒

culture in West Vogt, Kim n

Wai, N. nWai Thai Mi Yao (Important Prescriptions from a

Distant Post; +) , , goitre ‒; rickets ; soy sauce

Wai-Huang county (north-eastern Honan) Waley, A. n, n, n, n, , n, n, n,

n, , , n, n, n, n, n, n, ,n, n, n, n, n, n, n, n,n

walking, lateness in children ,

Wamyo-ruizyushu (General Encyclopedic Dictionary ofJapanese language; +) ,

Wan Jên-Hsing nwan tou (peas) nWan-hsien (Szechuan) Wang Chên (th century) , , , , , ,

, Wang Chên Nung Shu (+) n,

oil press , Wang Chhung (writer; +st century) Wang Chi (early Thang writer) , nWang Chi-Min & Wu Lien-Tê nWang Chih-Tsun nWang Chin (Thang writer) , n, , nWang Cho (writer; +th century) Wang Chu-Lou nWang, H. L. n, n, n, n, n, n, n,

nWang Hai (predynastic ancestor of the Shang) Wang Han (Thang poet; +th century) , Wang Hao (th century) Wang Hsi (writer; th century) Wang Hsiang-Chin (th century) , nWang Hsüeh-Thai nWang, I. , nWang Jên-Hsiang n, , nWang Jên-Hsing n, n, , n, n, , n,

nWang Jih-Chên (writer; –) n, Wang Khên-Thang (paediatrician; th century) ,

Wang Khu (official of Kuangsi) Wang Li-Chhi & Wang Chêng Min n, n, nWang Ling nWang Lung-Hsüeh nWang Mang (father-in-law of the Chin Emperor Ai-ti)

nWang Mêng-Ou n, n, n, , , n

tsu Wang Sai-Shih n, nWang Shan-Tien , n, n, n, n, n,

n, n, nWang Shih-Hsiung (author of Sui Hsi Chü Yin Shih Phu;

mid-th century) n, , , , nWang Shih-Mou (Ming dynasty) Wang Shu-Ming Wang Su , Wang Thao (author of Wai Thai Mi Yao; +th century)

Wang Tsêng-Hsin Wang Tshan (poet; +–) Wang Tshao Chha Shuo (Talks on Tea from the ‘Wang’

Grass Pavilion; +) Wang Tung-Fêng nWang Wên-Tsê nWang, Y. Y. nWang Yên (poet; +–) ‒Wang Yü-Hu n, , n, nWang Yü-Kang n, nWang Yu-Phêng n, n, ‒Wang Yuan (Taoist holy man; +nd century) Wang Yüeh-Chêng n


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Wang Yusheng Wang Zhi-Yuan & Yang, C. S. nWang-fu-hsia cave temples, Yu Lin Cave (+ to

+; Ansi, Kansu) water , , ‒, n, , , , , , ,

boiled , ; drinking ; tea making ffdistilled foodstuff category of ancient China frozen ; iced goitre association , , ; health ; safety

perfumed wine fermentation –steep , ; steeping symbolic correlation

water caltrop , , , steeped in water

water chestnut water lily, root water mallow , , water melon nwater penance , water pepper see smartweedwater power water rushes water sprout of small bud tea nwater wheel , n watercress Watson, B. n, n, n, n, n, wedge press , ‒, , ,

development rapeseed oil

wei (swordbill sturgeon; snoutfish) , , wei (wild bean) , , nwei chhi (Chinese chess) nwei chiang (miso) Wei Chü-Yuan (writer; c. +) , wei chung or wei pi (beriberi) Wei Shu (History of the Northern Wei; +) ,

nWei Ssu nwei tiao (wilting of tea leaves) Wei Tshê (Record of the Wei State) nWei Wang Tshao Mu Chih (Flora of the King of Wei;

+) , Wei Yao (historian at court of Sun Hao, King of Wu;

c. +) , , ntea drinking

Weinhold, R. nWelbourn, R. B. nwells

ice house ‒treasure ‒

wên (warming wine) Wên Chhing-Ming nWên (Duke of Chin) Wên (Emperor of Wei Dynasty) Wên Liu Shih Chiu (A Question for Liu, No ) nWên Lung (writer; th century) , , , ,

nWên Shu (Ming album painter; th century)

Wên-ti (Han emperor) wêng (wide-mouthed jar for wine fermentations) ,

, West –, , , ; wine origin ,

Chinese processed foods climate fungal contamination of food goitre ; rickets grain fermentation , , ‒, , ‒oilseed pressing , , , , , ‒rotary quern nsaccharification soy foods ; soybean cultivation use of ferment organisms vegetarianism nsee also America; ancient Egypt; Europe; Greece;

Mesopotamia; Rome; tea, tradewheat , ,

cream of ndate of introduction in China n, digestibility durum n, n; emmer n, , , nferment , , , , , ; yellow coat

fermented bran nfive staple grains , , , flour , , , , ,

components pasta recipes , processing , , ‒, –, sifting for pasta making chiang making , , , –, n, shih making

grinding & milling , , , , , , ,, n, ,

hulled type nimportance in Han dynasty kernel separation , malting , meal ; heating –; paste moulded northern China parching ; pastry frying ; roasted , ,

rotary quern , sprouted , ; sprouting n, n, , staple grain starch preparation stir-roasted , varieties vinegar see also dough; gluten

whey , ; soybean whisk, tea , White, L. Jr. nWilderness Colors of Tao Chi Wilhelm, R. nWillia William of Rubruck (traveller; c. +) Williams, T. I. nWilson, H. n, nWinarno, F. G. n


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wine (chiu) , , , , , , a-la-chi , , alcohol content , , benefits ; importance ‒; overindulgence

nbitter , ; bitter flavour bone of ;cassia ; chrysanthemum ; cinnamon ;

coconut flower ; in cha making ; chiangmaking ; hai making

chewing method of making , Chou ; clear cock crow , ; ‘cock crowing’ summer colour n; conversion to vinegar –; cooling

, cups , decantation , , ; decanters distilled , , , , ‒

archaeological discoveries ‒, ‒, ‒

Chinese pot still for production ‒development ‒, , ‒, , early evidence ‒Han period Thang burnt wine , , , , taste of Sung burnt wine ‒catching fire

dregs, residues (tsao) , drug absorption ; drug vehicle ferment , , , , ; applications , fermentation , –,

early mediaeval period ‒late mediaeval/premodern period ‒residues residues , , vessels , , ‒

filtration , fire-pressured, pasteurisation ; or by steaming

n, ‒, , –, flavouring , ; fragrant (ritual or medicated)

; herbal ‒frozen-out ; high-potency , fruit ; coconut milk n; jujubes , n;

litchi n; nectar ; orange ; papayan; peach n; pears ; persimmon n;pineapple n; plum n; water melon n

grape see grape winehoney , ‒; iced mei flower Hsin Fêng process of Southern Sung , , ‒incubation with salt and vinegar Job’s tear ; mung beans ; millet medicament , , , , medicated , , ‒

grape juice addition treatment of specific illnesses ‒

muddy ; mulberry-fall ; mutton , ‒MWT Inventory ‒mulled, warmed or heated , , ; origins,

from cereals –in China –; in West –

preincubation step ; pressing primordal , ; production ; protective quality control ‒

red , , ‒making ,

red ferment ‒temperature control , regular strength ; regulation , nrice , ; ritual ‒, , , , ;

sorghum nseaweed steeping for goitre treatment Shao Hsing of Chekiang , superior ferment (shên chhü) ‒social life of Shang ; spring ‒; stability

‒, steeping herbs ; storage , , technology, works on ‒therapeutic value ; ti huang , ; tiger-bone

traditional process ; types , vessels for mortuary rituals nvinegar , –warding off evil spirits water collection ‒, nwhite ; yellow n, ‒, yeast , yield , , see also fermentation, process; grape wine; tsao

Wine Superintendant , nWine and Vingar Bureau, Yuan Government wine warmer, charcoal winery attendant, accidental death ‒, Winfield, G. F. winnowing

bamboo tray nchiang process , shih process , , , ,

winter melon , Wittwer, S. n, nwok, tea processing , , , ; cooking pot , Wolfe, H. L. nwolf ’s bane , women working in food preparation nwon-ton (cloud swallowing) , , ‒, , wood, symbolic correlation Wood, E. n, nwood ear ‒, n, , Wood, F. n, nWoodward, N. H. nwork station, opening up tea wort , nWu region (Kiangsu) nWu Chao-Su n, n, Wu Chhêng-Lo n, n, , n, n, nwu chhi ( pickled meat or vegetables) Wu Chhi-Chhang nwu chiu (tallow tree) Wu Chi, Biography of nwu chia phi (bark of Acanthopanax spinosum) , , ;

wine Wu Chia-Khuo nWu Chih-Sung nwu ching (Chinese turnip; colza) , , , Wu Ching-Tzu (writer of Ju Lin Wai Shih; + to )

n


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Wu Chio-Nung , , , nWu Chün Chi (Gazetteer of the Wu Region; +) Wu Chün Phu (Mushrooms in the Wu Region; +)

Wu Hêng nwu hsiang (five spice) nwu hsiang tou fu kan (tou fu cooked with five spices) ,

‒Wu Hsien n, nWu Hsien-Wên nWu Hsing (Five Elements or Phases) n, , ,

Wu I Shan Chih (Gazetteer of the Wu-I Hills; ) nWu I Tsa Chi (Random Notes on Wu-I; Ming) nWu Jui (Yüan dynasty) nwu ku (five grains) , n, , , , Wu Lei Hsiang Kan Chi (On the Mutual Response of

Things according to their Categories; c. +), ,

Wu Li Hsiao Shih (Mini Encyclopedia of the Principle ofThings; +) ‒, n

tou fu making ; vegetarian diet nWu li (must of Wu) nWu Lien-Tê nWu Lin (th century) Wu Lin Chiu Shih (Institutions and Customs of the Old

Capital; +) , , gluten and pasta selling ; honey ; hsi and fu

‒; mi chien sausages n; sugar

wu lung (oolong; semi-fermented tea) , Wu Ma nwu mei (dark dried apricot) ; wu mei ju (flesh of dark

mei fruit) wu mei thang (sugared dark apricots) n; wu mei tshu

(dark mei vinegar) nWu Shih Chung Khuei Lu (Madam Wu’s recipe book;

Southern Sung) , n, , n, –author n; cha , ; chiang ; –food preservation methods ‒ , fu and cha ; kan pi wêng tshai , ; lu n, noodles ; salting of vegetables ; shih recipes

soy condiments ; soy sauce ,

Wu Shih Erh Ping Fang (Prescriptions for Fifty-twoAilments; c. −) , , ,

cooking methods , , , , ; beggar’s chicken

fermented soy paste ; gruel ; honey ; medicaments soy sauce , ; soybeans , n; vinegar

, Wu Shih (Ming writer) nWu Shih Pên Tshao (Wu’s Pharmaceutical Natural

History; c. +) ; shih use Wu Shih-Chhi nWu Tê-To , , n, , , n, , , n,

n, wu thou (Aconitum fischeri; wolf ’s bane) , n, wu tui (piling of tea) Wu Tzu-Mu (writer; +th century) , wu wei (five flavours) ; wu yao (drug)

Wu Ying-Ta (Chhing Dynasty) Wu Yüan (Origin of Things; +th century) wu-chou la chu fa (The Wu-chou Method for Curing

Pork) Wu-hsi chhing-kung-yeh hsüeh-yuan (Technology of Wine

Fermentation; ) n, n, n, nWu-I chha (Wu-I tea) nWu-I mountains (Fukien) , ,

see also tea, Wu-IWu-I region (northwestern Fukien) , , , n

black tea , Wu-ling prefecture Wu-ti (Han emperor; −–) ‒Wu-yang (nr. Chengtu)

buying tea ; tea production wu-yü (dark yam) Wu-yüan (Kansu) Wylie, A.

Xanthium strumarium n, Xanthoxylum simulans Xenocypris argentea xerophthalmia Xi Zeong nXing, R. & Tang, Y. n, nXu, Y., Ho, C. T., Amin, S. G., Han, C. & Chung, F. L.

n

ya chha (bud tea) ; ya mien (pressed noodle) , ,

ya tou (bean sprouts) ya tshai (mung bean sprouts) ya yu (pressing seeds for oil) ya yu chia (oil pressing houses ) Ya-la-chi chiu fu (Ode to Araki Wine; +) yam, Chinese , , nyam flour noodles , , Yamanishi, T. n, n, n, n, n, n,

nYamasaki Hiyachi nyan (goose) Yan, Y. S. nyang (sheep) , ‒Yang Ching-Shêng nYang, E. F. nYang, G. nYang Hsiao Lu (Guide to Nurturing Life; +) ,

, , , n, , , , food preservation methods ‒ , nhoneyed and sugared fruits nkan pi wêng tshai ; lu method ; milk products

salting of vegetables ; soy condiments soy sauce , sung ; tou fu , ; tsao-preserved crab vinegar recipes ‒

Yang I (Grand Physician for External Illnesses) nYang Lao Fêng Chhing Shu (New Handbook on Care of the

Elderly; +) Yang Ling-Ling nyang mei (Chinese strawberry) Yang Phu (Szechuan) n,


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Yang Shêng Fang (Prescriptions for Nurturing Life; earlyThang) , n

Yang Sheng Lun (Discourse on Nurturing Life; c. +)

Yang Shih-Chhang (Taoist priest; +th century) Yang Shu-Ai , Yang Ssu (killed by steaming wine) ‒, Yang Tao-Jen (physician; th century) , yang thao (Chinese gooseberry) Yang Wan-Li (writer; +–) , , Yang Wên-Chhi , n, nYang Ya-Chhang n, nYang Yeh Yang Yü Ching (Manual of Fish Culture; Ming Dynasty)

n, Yang Yung-Tao (c. +) Yang-chou shih po-wu-kuan (Chhieh-mo-shu Western

Han Tomb at Yangchou; ) nYang-Hsien tea Yang-shao culture (− to −) , , Yang-sheng pu (Section on Nourishing Life of Sung Shih

Tsun Shêng) nYang-Shêng-Fang (Manual for Nurturing Vitality; −)

Yang-ti (Sui Emperor) nYangchou tsao melon nYangtze region , n,

Chinese apricot growing fish ; wetlands ; Grand Canal

Yangtze River nyao (to gently cook in hot meat or vegetable soup) Yao Chih-Han (artist; Chhing) Yao Chiu Yên Fang Hsüan () Yao Kung (physician; Chou to Wei dynasties) Yao (legendary emperor of China) nYao Sêng-Yuan (physician; +th century) nYao Yüeh-Ming nyeast n, n, ‒, ,

alcohol production ; beer making , , ,

ancient Egypt n, ncontamination of malted flour dough, contamination , starter n &

leavening fermented soyfoods ngrape wine ; inoculum ; leaven nharvesting from must ; propogation of red in chhü ( ferment ) , , n, ; with red ferment

mead ; residues in pottery vessels sensitivity to alcohol sprouted grain (nieh) contamination , use in China ; vitamin D2 ; wild , ;

wine & beer fermentations , , ‒, yeh chha (leaf or loose tea) , nYeh Chung Chi (Record of the Yeh region; c. +th century)

Yeh Ting-Kuo nYeh Tshai Po Lu (Comprehensive Account of Edible

Wild Plants; +) , ‒Yeh Tzu-Chhi (writer; +th century) yeh-ko (Gelsemium elegans)

yellow coat (huang i ) n, , , , , , bean , , ; wheat

yellow jaw fish Yellow River, water collection nyellow sparrow, cha Yellow Springs yen (bamboo mats) ; yen (oil cloth) yên (incubation in salt) , , ; yen (salt) yen (mud fish) , ; yên (steamer) , , , , yen (thyroid gland) yen chha (rolling tea) yên chhü (covered ferment) yen chih (salt and incubate) Yen Chih-Tui Yen Fan Lu nyen hsin (fermented salted fish) Yen Jên (Salt Administrator) yên ju (salted meat) , yen lu (bittern) , yen shih (salty fermented soybean product)

making ‒, , , yen shih thang (soup of salty fermented soybeans) nYen Shih-Ku (writer; th century) ‒, , n,

yên tshai (salted vegetable) , , Yen Tshan nYen Tzu (Chou Philosopher) Yen Tzu Chhun Chhiu (Master Yen’s Spring and Autumn

Annals; −th century) , Yen Wên-Ming nyên yü (fermented salted fish) n, , , , Yen Yung-Ho (writer; +th century) Yenching (Peking) regulation wine nYenching sui shih chi (New Year Foods in Peking) nyew nuts yin (drink) ; yin chha (drinking tea) Yin Chuan Fu Shih Chien (Compendium of Food and

Drink; +) , , n, n, , n,n, ,

dairy products ; dried meat and fish food preservation methods ‒ , n, grape wine making ; lu ; mead ; milk

drinking noodles ; red ferment ; salting of vegetables

shih recipe ; soy sauce ; soybean sprouts tea n; tou fu ; yeast use

Yin Hai Ching Wei (Essentials of the Silver Sea; Sung)

yin ku (Xenocypris argentea) Yin people, wine for sacrificial ceremonies Yin Shan Chêng Yao (Principles of Correct Diet; +)

n, , , , , , a-la-chi wine , , , beriberi ‒; goitre dairy products ; malt sugar grape wine ; medicated wine pasta, making ; origin of pasta n

man-thou ; noodles , ; pao-tzu red ferment tea n, wine distillation ,


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Yin Shan Thai I (Grand Dietician) yin shih (food and drink) Yin Shih Chih Wei Fang (+th century) Yin Shih Hsü Chi (Essentials of Food and Drink; +)

, ‒, , , , yin-shih (food and drink) Yin–Yang n, ; balance ying (bamboo basket) ; ying (goitre) ying ching liu yeh (swelling at the neck) Ying Shao (author of Fêng Su Thung I ) nying thao (Chinese cherry) , ‒ying yü (indigenous grape) nyoghurt

drink n, , , niced ; liquid pastoral nomads slave of ,

Yoke-harness Superintendent nYokotsuka, T. n, nYong, F. M. & Wood, B. J. B. nYoryo Ritsuryo (+) nYoshida, Shjui Yoshizawa R. n, , , nyü (drying chamber) , yü (fish) , ; yü (taro) ‒yü (serving vessel) ‒, , yu (drink storage vessel) , , , bronze ;

yu (fermentation) yu (oil) , ; yu (pomelo) ; yu (sauce) Yü Chêng nyü chhang (ritual wine with herbs) , yu chia (oil press) , , ‒yü chiang (fish paste) , , ‒, yü chiang chih ( juice from fermented fish paste) , nyü chin tshao (Curcuma aromatica; herb) Yü Ching (Book of Taro; Ming dynasty) Yü Ching-Jang n, n, n, n, nyü fou liang (pearly floating logs) Yü Guanying nYu, H. nyü hsi (dried fish) Yü Hsing-Wu nYü Hsiu-Ling n, nYü Hua-Chhing nYu Huan Chi Wên (Things Seen and Heard on Official

Travel; +) Yü Jên (Fishery Superintendent) n, , nYü Jên (Superintendant of Ritual Herbs) yü jên (elm nuts) yü jên chiang (elm nut chiang) , Yü Kêng (grand soup) Yu, King (Chou Dynasty) Yu Lin frescoes (+ to +; Ansi, Kansu) Yü Lin Khu (Kansu) Yü Lin Wai Shih (novel; th century) nyü lu (fish sauce) , ‒, n, , ‒, nYü Ming-Hsien Yü Phin (Types of Edible Fish; Ming dynasty) yu ping (fried pasta) nYü Shih nYü Shih Phi (Imperial Food List; Southern Sung) ‒,

Yu shui (river originating near Wu-ling) Yu Tê-Tsun nyu thiao (deep fried crullers) , , , nyü thou chiang (fish head paste) yu tou fu (deep fried blocks of tou fu) , yu tsa kui (deep fried crullers) yu tshai (brassica) Yü Ying-Shih n, n, nyü yüan so ping (rope pasta from the Chinese yam) Yü-chhan-yen (Hunan) nYu-Yang Tsa Tsu (Miscellany of the Yu-Yang Mountain

cave; +) , yüan (turtle) Yuan Chieh (Thang poet) Yüan Chien Lei Han (Mirror of the Infinite; +) nYüan chiu (Chou wine) Yüan Han-Chhing , n, , n, n, Yuan Kho nYüan Kuo-Fan n, nYuan Mei (author of Sui Yuan Shih Tan, gastronome of

Chhing dynasty) , , n, , , , Yüan Shih (History of the Yuan; + to +) , nYuang Hsuan-Chih Yuasa (Wakayama prefecture) Yueh Lo (South China) Yueh Shi (writer; +th century) Yüeh-Yang (Hunan) nYule, H. n, nyum cha (tea brunch) , yün chiu (wine fermented with multiple batches of

substrate) Yün Fêng n, n, n, n, nYün Lin Thang Yin Shih Chih Tu Chi (Dietary System of

the Cloud Forest Studio; +) , , ,, ,

man-thou ; noodles n soy condiments n; soy sauce making

yun thai (oil-bearing vegetable) Yün-mêng (Hupei province) , , , ,

monographs Yun-meng Suei-hu-ti Chhin-mu (Chhin Tomb at

Shui-hu-tui, Yun-meng; ) n, nyung (vats) Yung Thao (+th century) Yung-Lo Ta Tien, I Hsüeh Chi (Great Collectanea of the

Yung-Lo Region, Medical Section; +) nYunmeng hsien wên-wu (on a Chhin-Han Tomb at

Shui-hu-ti, Yun-mêng, Hupei; ) , nYunnan, Phu-erh tea n, Yünnan, sesame

Zaccagnini, C. nZagros Mountains (Iran) Zanthoxylum , ; Zanthoxylum ailanthoides (pepper) Zee, A. nZen Buddhism , ; Zen Temple Cuisine Zhu, Y. nZingiber mioga , ; Zingiber officianale , zizania ; Zizania caduciflora nZizyphus jujuba , ; Zizyphus spinosa , nZohary, D. n, n, nZohary, M. n


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