Wang Xiaoyu

…And Wang Li of Lin'an (Suzhou) in the Southern Song Dynasty was known as a "beautiful roast duck chef," and Song Wusao, a female chef in Hangzhou, made a name for herself by making soup stock and enjoyed great success. Many chefs in later times also left their names in cookbooks, but Wang Xiaoyu, whose extensive experience is reflected in various places in the Qing Dynasty's book Suiyuan Shidan, was the family chef of the Yuan family and was a famous chef, with a biography of Wang Xiaoyu, written by Yuan Mei. According to a survey conducted during the Republican period, chefs at that time formed a professional guild called the Chuxing. …

*Some of the terminology explanations that mention "Wang Xiaoyu" are listed below.

Source | Heibonsha World Encyclopedia 2nd Edition | Information

…そして南宋の臨安(蘇州)の王立は〈烤鴨（こうおう）の美手〉として知られ，杭州の女料理人である宋五嫂は羹（あつもの）づくりで名をなし大繁盛したという。　後の時代にも料理書などに名をとどめた厨師は多いが，清の袁枚の著《随園食単》のところどころにその豊富な経験が生かされている王小余は，袁家の家厨で，袁枚の筆になる〈厨者王小余伝〉が残る名料理人であった。なお民国時代の調査によれば，このころの料理人は，厨行という同職組合を結成していた。…

※「王小余」について言及している用語解説の一部を掲載しています。

出典｜株式会社平凡社世界大百科事典 第２版について | 情報