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searching for Yinshan zhengyao 6 found (13 total)

History of Chinese cuisine (6,321 words) [view diff] case mismatch in snippet view article find links to article

preparation. Hu Sihui, a Mongol doctor of Chinese medicine, compiled the Yinshan Zhengyao, a guide to cooking and health which incorporated Chinese and Mongol

Traditional Mongolian medicine (1,829 words) [view diff] case mismatch in snippet view article find links to article

during Mongol Yuan Dynasty reign in China. He is known for his book Yinshan Zhengyao (Important Principles of Food and Drink), that became a classic in

Manti (food) (2,265 words) [view diff] case mismatch in snippet view article

Empire. One such mention of manta is found in the 1330 manuscript Yinshan Zhengyao by Hu Sihui, a Chinese court therapist in service of the Yuan Dynasty

Mongol Empire (15,334 words) [view diff] case mismatch in snippet view article find links to article

Sihui's Yinshan Zhengyao. Brill. ISBN 978-90-47-44470-1. A Soup for the Qan: Chinese Dietary Medicine of the Mongol Era As Seen in Hu Sihui's Yinshan Zhengyao:

Baklava (5,343 words) [view diff] case mismatch in snippet view article find links to article

health manual, written in 1330 that documents Mongol foods called Yinshan Zhengyao (飮膳正要, Important Principles of Food and Drink), written by Hu Sihui

List of sources of Chinese culinary history (3,209 words) [view diff] exact match in snippet view article find links to article

Yuan dynasty. It lists of 540 common foods with medicinal properties. Yinshan zhengyao (Orthodox Essentials of Dietetics) 飮膳正要饮膳正要 Hu Sihui, an imperial