What did people eat centuries ago? And more importantly, how did it taste? Researcher Xu Li has spent years diving into ancient texts, bringing back to life 110 historical dishes from the Song and Yuan dynasties. From crab-stuffed oranges to plum blossom soup pastries, her work uncovers lost flavors and forgotten culinary traditions.
Xu Li’s culinary journey began with a simple question: How did ancient Chinese cuisine influence modern tastes? To find answers, she pored over ancient cookbooks, studied historical records, and experimented endlessly in the kitchen. The result is a gastronomic time capsule that offers a glimpse into the daily lives and palates of people who lived over 700 years ago.
“When I tasted the dishes I recreated, it felt like connecting with the past in a tangible way,” Xu said. “It’s not just about the food; it’s about understanding the culture, the people, and their stories.”
The Song and Yuan dynasties were periods of significant cultural and culinary development. Dishes like crab-stuffed oranges showcase the creativity and sophistication of the era’s chefs. Ingredients were carefully selected, and flavors were balanced to create harmony in every bite.
Xu hopes that by sharing these ancient recipes, she can inspire a new generation to appreciate the rich history of Chinese cuisine. “Food is a universal language,” she said. “Through these dishes, we can bridge the gap between the past and the present.”
Her work has not only attracted food enthusiasts but also historians and cultural scholars interested in the broader implications of her findings. By reviving these recipes, Xu is preserving an essential part of cultural heritage that might have been lost forever.
As for what’s next, Xu plans to publish a cookbook featuring these ancient recipes, complete with historical context and modern adaptations. “I want everyone to experience these flavors,” she said. “It’s a journey worth taking.”
