南宋时期,著名学者郑樵提出了很有见地的饮食观——“食养六要”,即“食品无务于淆杂,其要在于专简;食味无务于浓酽,其要在于淳和;食料无务于丰嬴,其要在于从俭;食物无务于奇异,其要在于守常;食制无务于脍炙生鲜,其要在于蒸烹如法;食用无务于餍饫口腹,其要在于饥饱处中”. Southern Song Dynasty, the famous scholar Zheng Qiao put forward a very insightful diet concept - “feeding six to”, that is, “food service is not confused in the mix, which should be special Jane; And food; food service in abundance, which should lie in thrifty; food no service in the singular, its essential is to keep the food; food service in the Chi Sunburn fresh, its to lie in steamed cooking law; edible no service in 餍 饫Culinary, it must be full of hunger. ”