Characteristics of Food Culture in the Ming Dynasty from <i>Xu Xiake’s Travels</i>

Xu Xiake (1587-1641) was an exceptional traveler during the late Ming Dynasty. He journeyed extensively throughout the country, documenting his experiences in Xu Xiake’s Travels, which serves as a vital resource for understanding Chinese society and culture during this period. Xu Xiake's Travels presents insights into the natural landscapes, local customs, and social conditions of regions such as Zhejiang, Jiangsu, Jiangxi, Guangxi, Hunan, and Yunnan in a diary format. It is important to note that while some scholars have acknowledged the significance of Xu Xiake's Travels in the context of dietary history, these discussions remain incomplete and do not fully leverage the text to explore the characteristics of Ming food culture comprehensively. This paper delves into the dietary records found in Xu Xiake's writings, conducting a thorough investigation, and posits that the diet of the Ming Dynasty exhibits three key characteristics: a greater variety of food types, a higher degree of marketization, and more pronounced local distinctions.