《吕氏春秋》的饮食主张与烹调技艺

《吕氏春秋》不仅保存了我国最早的烹饪文献，而且提出了讲究滋味、食养人亦伤人和以“时”、清淡、适中、讲究卫生等有价值的饮食主张。在烹调技艺方面，《吕氏春秋》强调水、火候与齐的重要性，要求把握好度，精选原料，寻求多种食物原料、调料的和谐、统一。这些主张虽服从和服务于修身、治国这一政治目的，但在客观上也为中国饮食文化史增添了浓墨重彩的一笔。

Dietary ideas and cooking techniques advocated in Lushi Chunqiu

Lushi Chunqiu has not only preserved the earliest cooking literature in China but also put forward a series of dietary ideas, including “attention should be given to taste”, “food keeps one in good health yet can be harmful if not taken carefully”, “time is an important factor in dietary”,“lightly-seasoned, moderate, and hygienic diet is most desirable”. In cooking techniques, it stresses the importance of water, heating and “Ji”, and attaches importance to a good grasp of the “degree”, the selection of the best raw materials, the variety of food materials, and the harmony and unity of spices. Although these ideas are put forward to serve self-cultivation and political purpose, they have added a splendid touch to the history of Chinese cuisine.