Egg Drop Soup In Ancient Chinese Texts: Early Mentions And Recipes

Mentions in Ancient Texts

Zhou Dynasty (1046-256 BCE)

Mentions in Ancient Texts, Zhou Dynasty (1046-256 BCE)

The time period “mentions” in the context of historical texts primarily refers to references made to a specific topic or topic within historic documents. In the case of the Zhou Dynasty (1046-256 BCE) of ancient China, there could be restricted direct proof or specific mentions of egg drop soup in early written sources.

• Oracle Bone Inscriptions: Oracle bone inscriptions, a form of divination used through the Shang Dynasty (predecessor to the Zhou Dynasty), contain references to eggs and egg-related practices. However, there is not a specific mention of egg drop soup within these inscriptions.
• Bronzeware Inscriptions: Bronzeware vessels from the Zhou Dynasty typically function intricate designs and inscriptions. While these inscriptions might present valuable insights into social, religious, and cultural practices, they don’t explicitly point out egg drop soup.
• Early Literary Texts: Literary texts from the early Zhou Dynasty, such because the “Shijing” (Classic of Poetry), comprise references to eggs and their use as food. However, these references do not present particular particulars about egg drop soup.
• Later Literary Sources: It is primarily in later texts, such because the “Liji” (Book of Rites) compiled during the Han Dynasty (206 BCE – 220 CE), that we discover more detailed descriptions of egg drop soup and its preparation.

Therefore, whereas there might be some oblique proof of egg consumption through the Zhou Dynasty, direct references to egg drop soup in early written sources stay limited.

Han Dynasty (206 BCE – 220 CE)

Mentions in Ancient Texts, Han Dynasty (206 BCE – 220 CE)

The earliest identified written point out of egg drop soup appears within the Han Dynasty medical textual content, the “Huangdi Neijing.” The textual content describes a soup made with eggs, water, and salt, and recommends it as a therapy for numerous ailments, including indigestion and fatigue.

Another early point out of egg drop soup could be discovered within the “Shijing,” or “Book of Songs,” a collection of historical Chinese poetry. One poem, dating again to the 6th century BCE, describes a soup made with eggs, water, and greens. This suggests that egg drop soup was already a well-liked dish among the Chinese individuals during this time period.

During the Han Dynasty, egg drop soup was also talked about in a number of other medical texts, including the “Shennong Bencaojing” and the “Mawangdui Medical Manuscripts.” These texts present more detailed instructions on tips on how to prepare egg drop soup, and in addition listing the assorted medicinal properties of the dish.

In addition to getting used as a medicinal food, egg drop soup was additionally loved as a daily a half of the Chinese food plan. The dish is mentioned in several culinary texts from the Han Dynasty, together with the “Suiyuan Shidan” and the “Yinshan Zhengyao.” These texts provide recipes for egg drop soup, as well as recommendations on how to make the dish more flavorful.

The popularity of egg drop soup continued to develop throughout the centuries, and it eventually became some of the in style dishes in Chinese cuisine. Today, egg drop soup is loved by folks everywhere in the world, and it stays a staple of Chinese restaurants.

Early Recipes

Shizhenlu (1330 CE)

Shizhenlu (1330 CE) contains the earliest identified recipe for egg drop soup:

“Beat eggs with green onion, ginger and salt. Strain via cheesecloth into a pot of boiling salted water. Cook until set.”

Shizhenlu is the earliest known Chinese cookbook. It contains over 200 recipes, together with soup, meats, fish, vegetables, and desserts. The guide additionally consists of medical information and herbal remedies.

Egg drop soup is a popular Chinese dish that is often served as a starter or light meal. It is made with eggs, green onion, ginger, salt, and water. The eggs are beaten after which strained via cheesecloth right into a pot of boiling salted water. The soup is cooked till the eggs are set.

Yinshan Zhengyao (1330 CE)

In the early 14th century, the Yinshan Zhengyao (1330 CE) medical text supplies a recipe for egg drop soup that’s much like the modern model. The recipe calls for one egg, one cup of water, and a pinch of salt. The egg is beaten in a bowl after which added to the boiling water. The soup is then cooked until the egg is ready.

This recipe is significant because it is considered one of the earliest identified written recipes for egg drop soup. It additionally exhibits that egg drop soup was a preferred dish in China through the Yuan dynasty.

The Yinshan Zhengyao is a medical text that was compiled by the physician Hu Sihui. The text incorporates quite so much of medical data, together with recipes for food and drinks. The egg drop soup recipe is discovered in the part on soups.

The Yinshan Zhengyao is a crucial supply of details about Chinese meals and drugs in the course of the Yuan dynasty. The egg drop soup recipe is a priceless addition to our understanding of the dietary habits of the people of this period.

Shanghan Lun (220 CE)

Shanghan Lun 傷寒論 (Treatise on Cold Damage) is a medical textual content compiled by Zhang Zhongjing and printed in 220 CE during the Three Kingdoms interval.

This textual content accommodates the earliest identified recipes for egg drop soup, generally recognized as “Chicken egg yellow soup” (雞子黃散).

The text also mentions using egg drop soup as a remedy for varied ailments:

• Chest congestion
• Nasal congestion
• Fatigue
• Weakness
• Vomiting
• Diarrhea