Tiaodingji 調鼎集

Tiaodingji 調鼎集 is a cookbook written during the mid-Qing period 清 (1644-1911) by an anonymous person.

The book has a length of 10 juan. Fascicle 1 covers basic elements like oils, salts, sauces, vinegars and seasonings; juan 2 treats various dishes for banquets and diners; and part 3 explains recipes for "sacrificial meat" (pork) and assorted meat. The book continues with recipes for eggs and poultry (juan 4), aquatic creatures (5), regional dishes and condiments (6), vegetarian dishes (7), teas and alcoholic beverages as well as rice and congees (7), flower-based dishes (9), and it closes with sweet and salty dishes, dried and fresh fruits, and dishes including flowers (10).

The book is a compilation of recipes based on hand-copied originals. An original manuscript is owned by the Beijing Library 北京圖書館. The book introduces the cooking methods of authentic Yangzhou cuisine and contains more than 300 fish dishes with detailed descriptions of the raw fish. The recipes range from daily pickled dishes to full-course meals enjoyed at the court. There are no less than 2,000 vegetarian dishes and 1,000 recipes for of teas, snacks, fruits, with various methods of preparation, each analysed one by one.

A first modern edition was published in 1986 by the Zhongguo Shangye Press 中國商業出版社.