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Found 2 translations.
| Name | Current message text |
|---|---|
| h English (en) | === Post-Tang dynasty === The great migration of Chinese people south during the invasions preceding and during the [[Song dynasty]] increased the relative importance of [[northern and southern China|southern Chinese]] staples such as rice and [[congee]]. [[Su Shi|Su Dongpo]] has improved the red braised pork as [[Dongpo pork]]. The dietary and culinary habits also changed greatly during this period, with many ingredients such as [[soy sauce]] and Central Asian influenced foods becoming widespread and the creation of important cookbooks such as the ''Shanjia Qinggong'' ({{lang-zh|t=山家清供|c=|p=Shānjiā qīnggòng}}) and the ''[[Wushi Zhongkuilu]]'' ({{lang-zh|t=吳氏中饋錄|c=|p=Wúshì zhōngkuìlù}}) showing the respective esoteric foods and common household cuisine of the time. |
| h Japanese (ja) | === 唐以降 === [[:en:Song dynasty|宋]]代以前および宋代の侵攻時における中国人の南方への大移動により、米や[[congee/ja|おかゆ]]といった[[:en:northern and southern China|南方中国]]の主食の相対的な重要性が増した。[[Su Shi/ja|蘇軾]]は[[Dongpo pork/ja|東坡肉]]として豚の角煮を改良した。この時期には食習慣や料理習慣も大きく変化し、[[soy sauce/ja|醤油]]や中央アジアの影響を受けた食品など、多くの食材が普及し、『山家清供』（{{lang-zh|t=山家清供|c=|p=Shānjiā qīnggòng}}）や『[[:en:Wushi Zhongkuilu|呉氏中饋録]]』（{{lang-zh|t=吳氏中饋錄|c=|p=Wúshì zhōngkuìlù}}）といった重要な料理書が作成され、当時の難解な料理や一般的な家庭料理がそれぞれ紹介されている。 |