This first famous gourmet in Chinese history is Confucius in the Spring and Autumn Period. He was particular about various aspects concerning eating, such as table manners, hygiene, taste, etc. 

The second one is Cao Cao in the late Han Dynasty. He ever put his back to the study on cuisine art. As a gourmet having a special penchant for fish, he probably conducted special research on cooking and compiled books in this regard.

The third one is Du Fu in the Tang Dynasty. Born in a renowned family, he ever vividly depicted banquets in the imperial court and residence of the aristocrats as well as farmer’s ordinary dinner in his poems.

The forth one is Su Shi in the Song Dynasty. He was the most reputable gourmet in Chinese history, for he ever invented the widely acclaimed food - Dongpo meat, which has remained popular up to the present.

The fifth one is Zhang Dai in the late Ming Dynasty. Born in a place abundant in agricultural products in the south of the lower reaches of the Yangtze River, he was particular about methods for eating crab. In October every year, he would hold a “crab meeting” with his friends and carry out crab eating activities.

The sixth one is Li Yu in the late Ming Dynasty and early Qing Dynasty. Known as a dramatist, he had a wide range of interests in fact. His cultivation as a gourmet can be reflected in the book written by him – Occasional Notes with Leisure Motions (Food and Drink part), which contains his unique ideas about cooking and eating of various materials for delicacies, including vegetable, staple food like rice and flour, poultry, bird, livestock, fish and shrimp.

The seventh one is Jin Shengtan in the Qing Dynasty. He was an outstanding literature critic at that time. It is said that his deathbed testament for his eldest son was not any important matter, but a dish formula.

The eighth one is Yuan Mei in the Qing Dynasty. He wrote an important book named Recipe in Suiyuan Garden, which elaborates cooking skills and dishes in Southern and Northern China in a systematic way. In addition to over 300 dishes and desserts popular in these regions from the 14th century to 18th century, this book also introduces good wine and famous tea as well as material selection and taste of delicacies.