In their project, which combined historical research and culinary experimentation, the team from Yuelu Academy of Hunan University in the central Hunan Province cooked rice according to recipes recorded in a bamboo manuscript titled “Shi Fang,” an ancient text dating back to the Western Han Dynasty (202 BC-8 AD).
Unearthed from the tomb of Wu Yang, a senior official during the Western Han period in what is today Yuanling County in Hunan, the “Shi Fang” manuscript details methods of preparing and cooking a variety of ingredients, offering insight into early Chinese gastronomy. Dishes such as steamed rice, chicken soup and steamed fish reveal a sophisticated culinary culture.
“In the ‘Culinary Culture in Hunan’ course, I first encountered the ‘Shi Fang’ manuscript,” said Luo Jiayi, a student from Hunan University. “Through the vivid and intriguing bamboo slips, the ancient foodies from 2,000 years ago came to life before my eyes.”
“Cooking rice from the Western Han Dynasty period has deepened our appreciation for the richness and allure of traditional Chinese culture,” Luo added.
