A Bumper Harvest of the Five Grains
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Summary
Editor's review
From an editorial perspective, the book's value lies in combining knowledge with practicality. It is not a simple recipe collection but approaches the subject from its cultural roots, tracing how grains profoundly shaped the Chinese diet and the course of Chinese civilization. Each grain is discussed alongside classic recipes or cooking suggestions, connecting historical knowledge with daily life. For readers seeking a deeper understanding of the underlying logic of Chinese food culture, this book provides a solid cognitive framework. Its content is detailed and its presentation plain, avoiding the dryness of excessive academicism, making it suitable as a general-interest read for broadening one's knowledge. In an age of fast food and highly refined diets, returning to the origins of staple foods can also offer inspiration for healthy and sustainable living.
Who it's for
A good fit for
- Readers interested in Chinese food culture and its historical origins
- Cooking enthusiasts who value the provenance of ingredients and wish to deepen their understanding of staple foods
- Readers looking for substantial general-interest reading with a distinctive angle
- General readers concerned with healthy eating who want to learn about the nutritional value of traditional grains
Not a good fit for
- Purely practical cooking learners seeking detailed step-by-step illustrations or a large number of innovative recipes
- Readers expecting a highly literary or strongly narrative work
Reading tips
- Reading in chapter order is recommended to build a systematic understanding of five-grain culture.
- Readers may connect the content with their own dietary practices and reflect on where traditional wisdom meets modern life.
- Where historical anecdotes or farming knowledge arouse interest, further reading can enrich the experience.
About the publisher
Jilin Science and Technology Press is a comprehensive science and technology publisher known for popular life and science books, with its output centered on health and wellness, popular science, cookbooks, and pregnancy and parenting. Among its titles, the Illustrated Classics series to which The Illustrated Yellow Emperor's Inner Canon belongs, along with titles such as Eating Right or Wrong for Diabetes and The 60-Week Pregnancy Nutrition and Health Encyclopedia, reflects a practical approach aimed at everyday life. Its popular science list includes Are Birds Descendants of Dinosaurs?, The Wonderful World of Plants, Is There a Corner in the Depths of the Universe?, and the Big Scientists Talk About Small Science series. Its authors include the Illustrated Classics Editorial Board, Kuang Tingyun, Huang Chunhui, Gao Ying, Guo Hongwei, Li Ning, Zhang Ye, and the Diet and Life Editorial Board. The press emphasizes combining illustrations with text and step-by-step presentation, as in Home-Style Sichuan Cuisine (3-Step Illustrated Edition), making books easier for general readers to understand and use; other publishing background information is limited in publicly available sources.
Contents
- 版权信息
- 前言
- 知米面·识杂粮
- 营养五谷，平衡膳食
- 炒饭与盖饭
- 菜粥与肉粥
- 炒面与烩面
- 馒头与花卷
- 包子与饺子
- 中式面饼
- 面包与饼干
- 特色小吃
- 第一部分 便捷炒饭盖饭
- 彩椒牛肉炒饭
- 泡椒鸡丁炒饭
- 扬州炒饭
- 叉烧酱油炒饭
- 香菇菜心炒饭
- 山菜蘑菇炒饭
- 辣白菜炒饭
- 飞蟹蒸饭
- 茄香羊肉蛋炒饭
- 猪肉蟹柳炒饭
- 猪肉豆干炒饭
- 中式猪排盖饭
- 滑蛋虾仁烩饭
- 阳姜豆豉炒饭
- 番茄虾仁炒饭
- 三椒牛肉饭
- 鲜鱼炒饭
- 鲜香水果饭
- 火腿青菜炒饭
- 龙凤炒饭
- 肉末雪菜炒饭
- 银鱼蛋炒饭
- 美味酱油炒饭
- 海参虾仁炒饭
- 海南鸡饭
- 香葱野菜炒饭
- 素鸡毛豆炒饭
- 咸鱼豆芽炒饭
- 萝卜干黄金蛋炒饭
- 板栗油鸡饭
- 竹筒饭
- 百合芦笋肚菌饭
- 黑芝麻盖饭
- 香辣肉炒饭
- 原盅滑鸡饭
- 生炒糯米饭
- 荷香卤肉饭
- 荷叶鸡肉饭
- 木瓜奶香饭
- 滑蛋蟹柳烩饭
- 茄汁鱼柳饭
- 飘香八珍饭
- 腊肉土豆饭
- 蘑菇焖饭
- 排骨包饭
- 蔬菜牛腩烩饭
- 蜜汁八宝饭
- 红糟排骨盖饭
- 砂锅猪手饭
- 豌豆烤饭
- 四菌烩饭
- 鲜奶麦片饭
- 海鲜烩饭
- 虾蔬焖果饭
- 蔬菜包饭
- 坛肉米饭
- 素荤焖饭
- 美味香辣饭
- 板栗鲜贝饭
- 素四宝烩饭
- 西蓝花鳕鱼饭
- 鲜香美味饭
- 第二部分 营养菜粥肉粥
- 人参雪蛤粥
- 鲮鱼黄豆粥
- 皮蛋瘦肉粥
- 香葱鸡粒粥
- 菠菜芹菜粥
- 冬瓜红枣粥
- 黄花菜粥
- 三米桂圆粥
- 芹菜山楂粥
- 小枣高粱米粥
- 雪菜肉末粥
- 南瓜百合粥
- 大枣山药粥
- 鳄梨芋头粥
- 龙皇海鲜粥
- 鳕鱼草菇粥
- 苹果木瓜粥
- 莲子大枣银耳粥
- 笋尖猪肝粥
- 香菇鸡粒粥
- 鲜蘑粥
- 红枣海参淡菜粥
- 鲤鱼粥
- 八珍鲜粥
- 黄花蛋粥
- 猪杂粥
- 鱼片牛肉粥
- 五香鱼肉粥
- 猪肉冬笋粥
- 胡萝卜牛肉粥
- 油菜粥
- 芦荟香蕉粥
- 山药葡萄粥
- 红花豆芽粥
- 菠菜鸡粒粥
- 苦瓜皮蛋粥
- 大枣银耳粥
- 荷叶玉米须粥
- 百合玉竹粥
- 火麻仁菠菜粥
- 黑木耳粥
- 雪梨青瓜粥
- 牛腰粥
- 竹叶粥
- 大米银耳粥
- 油麦菜粥
- 韭菜大米粥
- 烟肉白菜粥
- 桂花糖莲藕
- 鲜藕大米粥
- 大麦牛肉粥
- 虾仁蜜豆粥
- 板栗牛腩粥
- 羊脊粥
- 羊腩苦瓜粥
- 大米羊肾粥
- 猪腰糯米粥
- 猪骨番茄粥
- 猪肚粥
- 甘蓝小鱼粥
- 猪肺粥
- 猪肝粥
- 第三部分 家常炒面烩面
- 罗汉斋炒面
- 咖喱鸡丝炒面
- 洋葱羊肉面
- 洛阳炒面
- 肉炒面片
- 美味炒面
- 枸杞肉丝炒面
- 五彩米粉面
- 蟹肉炒面
- 蛋酥炒面
- 意大利炒面
- 什锦鸡蛋面
- 红焖排骨面
- 孜然洋葱炒面
- 豉油生炒面
- 家常肉丝炒面
- 蝴蝶面
- 什锦面
- 传统大肉面
- 虾仁伊府面
- 双色鸡蛋面
- 八仙面
- 海苔蛋黄面
- 四川豆花面
- 四川担担面
- 藕丝炒面
- 蘑菇牛肉炒面
- 雪菜肉丝面
- 沙茶牛肉河粉
- 意式番茄面
- 黑椒牛柳意粉
- 风味米粉
- 香菇酱肉面
- 三鲜家常面
- 京味打卤面
- 茄汁牛肉面
- 番茄面
- 七彩鹿肉面
- 格拉条
- 宏图窝面
- 麻辣豆花面
- 芹黄牛肉面
- 猪肝菠菜面
- 回勺面
- 风味米粉
- 生炝海鲜面
- 素拌凉面
- 滑牛肉炒米粉
- 虾仁河粉
- 炒兴化粉
- 第四部分 大众馒头花卷
- 肉丁馒头
- 鸡蛋蒸馍
- 花式小馒头
- 金蛋小馒头
- 花式营养馒头
- 风味腊肠卷
- 山西肉夹馍
- 门丁
- 五仁馒头
- 南翔馒头
- 巧克力花卷
- 金银馒头
- 黏豆包
- 开花馒头
- 蜜汁花卷
- 奶香小花卷
- 趣味花卷
- 油酥麻花
- 蔬菜窝头
- 芹香黄金卷
- 文蛤卷
- 糯沙凉卷
- 海苔珍珠卷
- 豆面小窝头
- 米面牛蹄卷
- 粉果
- 双色卷
- 如意卷
- 夹沙荞糕
- 松穰鹅油卷
- 松子鸡油卷
- 鸡丝卷
- 银芽肉丝卷
- 果酱银丝卷
- 芥菜春卷
- 鸡丝春卷
- 银丝卷
- 香葱花卷
- 素菜馒头
- 香芋糯米卷
- 五彩开口糕
- 香煎雪菜馒头
- 玉米面饽饽
- 蜂蜜小馒头
- 如意锁片
- 窝窝头
- 香芋包
- 红豆沙包
- 煎糯米豆包
- 香糯紫菜卷
- 第五部分 百变包子饺子
- 水煎包
- 蟹肉小笼包
- 混汤包子
- 叉烧包
- 小笼灌汤包
- 冬菜鸭肉包
- 凤菇包
- 鹿肉包子
- 三鲜小包
- 家常小笼包
- 五丁包子
- 南瓜包
- 南瓜奶包
- 山东包子
- 猪肉包子
- 果酱包子
- 海鲜包子
- 素馅包子
- 冬菜包子
- 蟹黄饺
- 玉米面饺子
- 牛肉锅贴
- 白汁蛋饺
- 黄金汤饺
- 三鲜锅烙
- 虾粒栗米煎饺
- 炸酥饺
- 烫面炸饺
- 猪肉蒸饺
- 鸡汁锅贴饺
- 鲜肉灌汤饺
- 驴肉馅水饺
- 三彩饺子
- 兔饺
- 状元饺
- 笋肉馄饨
- 上汤珍珠饺
- 古道鱼汤水饺
- 水晶蒸饺
- 红油水饺
- 素馅锅贴
- 龙抄手
- 韭菜盒子
- 白菜猪肉水饺
- 牛肉灌汤蒸饺
- 胡萝卜牛肉水饺
- 虾肉烧卖
- 冰花煎饺
- 碧绿蒸饺
- 蛋皮香菇烧卖
- 第六部分 中式花样面饼
- 熏肉大饼
- 绿豆饼
- 南瓜饼
- 特色吊炉饼
- 板栗饼
- 古钱大饼
- 鸡蛋贯饼
- 荷叶饼
- 长子炒饼
- 广式老婆饼
- 牡蛎煎饼
- 金丝饼
- 海城馅饼
- 松散手抓饼
- 香脆松酥饼
- 苔烧薄脆饼
- 香煎鸡蛋饼
- 香葱羊肉饼
- 奶香玉米饼
- 烫面豆沙饼
- 天门葱花油饼
- 家常筋饼
- 鸡蛋翡翠饼
- 香煎鸡蛋饼
- 韭黄肉丝焖饼
- 韩国泡菜饼
- 甘蓝海鲜饼
- 牛舌饼
- 车轮饼
- 上海五仁酥饼
- 糖酥饼
- 奶香葡萄手制饼
- 太极薯蓉饼
- 冬瓜饼
- 巧克力夹心杂粮饼
- 香炸土豆饼
- 芙蓉香蕉饼
- 海苔米饼
- 潮式牛肉煎饼
- 蒜辣煎饼
- 白菜饼
- 芝麻蛋饼
- 麻香煎饼
- 提子豆沙金瓜饼
- 香米烤饼
- 蜂蜜麦香饼
- 客家煎蛋饼
- 黄瓜饼
- 风味小黏饼
- 眉毛酥饼
- 第七部分 西式面包饼干
- 乡村面包条
- 松仁果酱面包
- 金丝枣饼干
- 巧克力燕麦饼干
- 椰子饼干
- 黑巧克力碎饼干
- 炭烧煎饼饼干
- 绿豆吐司
- 蚕蛹面包
- 香酥蛋皮面包
- 葱香火腿包
- 夏巴塔面包
- 复活节十字面包
- 肉丁餐包
- 大杏仁包
- 香脆肉松面包
- 牛角包
- 洋葱火腿面包
- 奶油条面包
- 蓝莓面包
- 小圆面包
- 柠檬夹心饼干
- 香草杏仁饼
- 香脆长棍面包
- 小法包
- 林泽饼干
- 美国提子饼干
- 夏威夷果饼干
- 杨梅曲奇饼干
- 苏打饼干
- 菠萝辫子面包
- 开心果饼干
- 杂果皮饼干
- 双色巧克力面包
- 陈皮饼干
- 核桃面包
- 燕麦面包
- 黑芝麻夹心饼干
- 儿童奶香饼干
- 金麦吐司
- 圣诞餐包
- 第八部分 特色风味小吃
- 赖汤圆
- 脆麻花
- 炒河粉
- 贝壳脆
- 莲蓉酥皮包
- 金豆糕
- 腰果麻球
- 生仁芋蓉糕
- 什锦炒疙瘩
- 白糖糕
- 菜肉暄饼
- 麻香开口笑
- 素杨梅团
- 核桃酥饼
- 芝麻瓜子仁汤圆
- 夏莲
- 豌豆黄
- 枣泥米团
- 西米香芋糕
- 瓜仁芋球
- 糍粑
- 香酥羊肉饼
- 火腿三明治
- 枣泥山药糕
- 椰香红豆糕
- 艾窝窝
- 油炸糕
- 芋头汤圆
- 芝麻凉卷
- 香菜肉粒夹饼
- 锅烙
- 烫面豆沙饼
- 平洲福肉饼
- 桂花酥
- 叉烧酥饼
- 甜松糕
- 蜜枣发糕
- 小梅花香酥
- 奶油小果
- 果仁糕
- 太君酥
- 藕丝糕
- 吉士夹心饼
- 火腿酥
- 奶霜黑芝麻糕
- 七彩烤酥
- 枇杷酥果
- 鲜肉麻球
- 黄米枣糕
- 海苔吐司
- 红豆沙年糕
- 甜酥点
- 香炸酥梨果
- 枣泥软饼
- 芝麻汤圆
- 象生葫芦
- 椰蓉黑米糕
- 菊花松糕
- 叶儿粑
- 椰味小汤圆
- 驴打滚
- 七彩蛋卷
- 萝卜煎糕
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About the author
Zhang Mingliang is a nationally certified top-grade chef, a Chinese culinary master, and a senior public nutritionist, and has served as a national-level judge for the catering industry. With more than forty years in the restaurant trade, he has worked as head chef and executive chef at the Quanjude restaurant. He has long been devoted to exploring and organizing traditional cooking culture and has published nearly one hundred cookbooks, building experience in both food and health writing. His works are mostly aimed at home kitchens and cover home-style dishes, Sichuan cuisine, classic old recipes, and nourishing soups, often explaining procedures through detailed step-by-step illustrations that are clear and easy to follow. He also attends to the connection between solar terms and everyday health, and has written related guides on daoyin health practices. Public information on details such as his birth and death years is limited.
