Imperially Commissioned Complete Library of the Four Treasuries

original: "Siku Quanshu" (四庫全書). This was the largest collection of books in Chinese history, compiled by order of the Qianlong Emperor in the 18th century to preserve and categorize all significant knowledge.

Essential Techniques for the Common People, Volume 9

original: "Qimin Yaoshu" (齊民要術). This 6th-century text is the most important early Chinese agricultural treatise. Volume 9 specifically focuses on culinary techniques and food preservation.

Written by Jia Sixie of the Later Wei
The "Later Wei" (also known as the Northern Wei, 386–534 AD) was a period when Jia Sixie served as a high-ranking official. He compiled this work to help stabilize the economy through improved farming and household management.

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original: "Zhifa" (炙法). This chapter covers various techniques for cooking meat over open fires or in ovens.

original: "Piqi Zaobao" (脾肵糟苞). This refers to specialized methods for preserving offal and other meats using salt and distiller's grains (the byproduct of making wine).

original: "Bingfa" (餅法). The term "Bing" in ancient China referred to a wide variety of wheat-based foods, including noodles, steamed buns, and flatbreads.

original: "Zongci" (糉餈). "Zong" are traditional dumplings wrapped in leaves, while "Ci" refers to cakes made from glutinous rice that has been steamed and pounded.

original: "Zhuzi" (煮稵). This chapter provides instructions for preparing various porridges and ritual grain dishes.

original: "Liluo" (醴酪). "Li" is a sweet, low-alcohol fermented drink made from malt or rice; "Lao" refers to dairy products like yogurt, butter, and cheese, which were more common in northern China during this period due to nomadic influences.