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” within the context of historical texts primarily refers to references made to a selected subject or topic inside historical documents. In the case of the Zhou Dynasty (1046-256 BCE) of historical China, there’s restricted direct proof or specific mentions of egg drop soup in early written sources.

• Oracle Bone Inscriptions: Oracle bone inscriptions, a type of divination used during the Shang Dynasty (predecessor to the Zhou Dynasty), include references to eggs and egg-related practices. However, there is not any specific mention of egg drop soup within these inscriptions.
• Bronzeware Inscriptions: Bronzeware vessels from the Zhou Dynasty often characteristic intricate designs and inscriptions. While these inscriptions may 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), include references to eggs and their use as food. However, these references don’t provide particular details about egg drop soup.
• Later Literary Sources: It is primarily in later texts, such as the “Liji” (Book of Rites) compiled in the course of the Han Dynasty (206 BCE – 220 CE), that we discover more detailed descriptions of egg drop soup and its preparation.

Therefore, while there’s some oblique evidence of egg consumption during the Zhou Dynasty, direct references to egg drop soup in early written sources stay restricted.

Han Dynasty (206 BCE – 220 CE)

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

The earliest known written mention of egg drop soup appears within the Han Dynasty medical text, the “Huangdi Neijing.” The text describes a soup made with eggs, water, and salt, and recommends it as a therapy for various ailments, including indigestion and fatigue.

Another early mention of egg drop soup can be found in the “Shijing,” or “Book of Songs,” a collection of ancient Chinese poetry. One poem, courting again to the 6th century BCE, describes a soup made with eggs, water, and vegetables. This means that egg drop soup was already a well-liked dish among the Chinese folks throughout this time interval.

During the Han Dynasty, egg drop soup was also mentioned in a quantity of different medical texts, together with the “Shennong Bencaojing” and the “Mawangdui Medical Manuscripts.” These texts present extra detailed directions on how to put together egg drop soup, and likewise record the assorted medicinal properties of the dish.

In addition to getting used as a medicinal food, egg drop soup was additionally enjoyed as an everyday a part of the Chinese food plan. The dish is talked about in a number of culinary texts from the Han Dynasty, including the “Suiyuan Shidan” and the “Yinshan Zhengyao.” These texts present recipes for egg drop soup, in addition to tips on tips on how to make the dish more flavorful.

The popularity of egg drop soup continued to develop throughout the centuries, and it will definitely became one of the in style dishes in Chinese cuisine. Today, egg drop soup is loved by people all around the world, and it remains 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 through cheesecloth into a pot of boiling salted water. Cook until set.”

Shizhenlu is the earliest recognized Chinese cookbook. It contains over 200 recipes, including soup, meats, fish, vegetables, and desserts. The book also includes medical information and herbal remedies.

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

Yinshan Zhengyao (1330 CE)

In the early 14th century, the Yinshan Zhengyao (1330 CE) medical textual content offers a recipe for egg drop soup that is much like the trendy version. The recipe calls for one egg, one cup of water, and a pinch of salt. The egg is overwhelmed in a bowl and then added to the boiling water. The soup is then cooked until the egg is set.

This recipe is significant as a result of it is one of the earliest identified written recipes for egg drop soup. It additionally reveals that egg drop soup was a well-liked dish in China during the Yuan dynasty.

The Yinshan Zhengyao is a medical text that was compiled by the doctor Hu Sihui. The textual content incorporates quite lots of medical information, together with recipes for food and drinks. The egg drop soup recipe is found in the part on soups.

The Yinshan Zhengyao is an important supply of details about Chinese meals and drugs through the Yuan dynasty. The egg drop soup recipe is a priceless addition to our understanding of the dietary habits of the individuals of this era.

Shanghan Lun (220 CE)

Shanghan Lun 傷寒論 (Treatise on Cold Damage) is a medical text compiled by Zhang Zhongjing and revealed in 220 CE during the Three Kingdoms period.

This text incorporates the earliest identified recipes for egg drop soup, known as “Chicken egg yellow soup” (雞子黃散).

The textual content additionally mentions utilizing egg drop soup as a remedy for various illnesses:

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