Why do leaders have longevity? Reveal the true recipe of Mao Zedong

"Mao Zedong Home" Author: Yu Jian Long Press: Chinese Communist Party History Publishing House

What the central leaders eat and how to eat is a very mysterious thing. What kind of dietary plan has made the average life expectancy of our leaders always rank among the top in the world? Recently, the central leadership nutrition and health experts, the chief nutrition and health experts Zeng Yuyuan and Chinese nutrition scholar, Li Ruifen, former nutrition director of the Beijing Military Region General Hospital engaged in nutrition work for more than 60 years, has decrypted the diet of the central leaders. In the book “Mao Zedong’s Home”, Mao Zedong’s recipes and real recipes have also been revealed.

What do the central leaders eat?

Zeng Yuyuan introduced a series of dietary methods for leading people. Most of them are easily accessible by ordinary people. Eat 25 kinds of food everyday. This is the type of food, not 25 dishes. For the leaders catering, the principle of eating less and more meals is emphasized. Only when the types of food are “mixed” can the nutrition be balanced. Li Ruifen said that she now eats 25 to 30 kinds of food every day. "Everyone eats enough."

Li Ruifen said that the leaders of the “four-legged animal” eat less meat, from the nutrition point of view, “four legs (pigs, cows, sheep) are not as good as two legs (chicken, goose), two legs are not as good as one leg (Fungus), not as legless (fish) on one leg.

Zeng Xiaoyuan pointed out that in terms of autumn and winter, it is suitable to eat beef and mutton for "heat supplement" or chicken, rabbit and other low-fat high-protein foods; in vegetables, root vegetables such as white radish, lilies, taro, etc. are suitable Winter food. In addition, we must eat more black foods such as black sesame, black rice, seaweed, fungus and so on.

Central leadership snacks

Snacks are added between meals. Eating less and more has always been a well-respected healthy eating concept, and leaders are no exception. Zeng Yuyuan said that apart from eating 70% of a full meal, they will also add some snacks around 10am and 3pm.

For example, take a small bowl of white fungus lotus seeds or wheat bran in the morning, and drink half a cup of yogurt in the afternoon and eat a few nuts. Nuts are rich in protein and have a good preventive effect on cancer, cardiovascular and cerebrovascular diseases. Chen Yun, 91, who enjoys birthday, eats 13 peanuts a day, walks for 13 minutes, and meets for three minutes.

Mao Zedong's recipes and real recipes

Some people questioned Mao Zedong's dietary habits, and there was a post about Mao Zedong's diet circulating on the Internet entitled "Chairman Mao's menu, not accepting! "Specially mentioned a western recipe booked by the staff and the chef on April 26, 1961: "There are more than 10 kinds of beef and lamb dishes, and there are 16 kinds of western soup, and there are many other varieties." The staff of Shaoshan Comrade Mao Zedong's Memorial Hall conscientiously checked the relics of Mao Zedong preserved in the museum, proceeded from Mao Zedong's recipes, recipes, and related records, and conducted detailed studies. He came to the conclusion that Marshall Montgomery is equivalent to the British Army: Mao Zedong is " The most extraordinary person in the mortal era."

There are 23 Mao Zedong recipes and recipes for the existing Comrade Mao Zedong Memorial Hall, including 15 recipes. There are specific dates: April 1956, October 14, 1958 to December 18, 1959, September 19, 1962. To May 27, 1963, May 1963 to June 1965, August 30 to November 21, 1965, July 10 to 18, 1976, August to September 1976, 1976 From September 4th to September 8th, there are 8 recipes, with specific dates: April 26, 1961, October 22, 1964, and June 26, 1976.

These cookbooks and recipes were basically kept intact. They were all handwritten by Mao Zedong's staff. They recorded Mao Zedong's daily diet and food arrangements, and were authentic and authoritative. The paper used to record these recipes and recipes was very random, scattered one by one, with a few sheets of paper sticking together, a notebook with a missing cover, a white paper with 8 or 16 open, and a thick white border. The thread is bound, or simply folded into two halves with stationery, and then sandwiched with cardboard. In addition, their paper textures are different, and the writings are more scribbled and messy. The pens are different. There are pencils, ballpoint pens, and pens. The color of the handwriting is also used in red, black, and blue, from the way of recording and materials used, and Not because of Mao Zedong's recipes and recipes.

The recipe of a big country head is so simple and casual, reflecting Mao Zedong’s long-standing popular orientation and the simplicity and self-discipline of daily life.

Readers may notice that there are two concepts of recipes and recipes. The connotation and extension of these two concepts are usually the same, but in the strict sense there are major differences.

A recipe is a list of diets actually eaten, while a recipe is a list of diets that are not always actually consumed. Just like we went to the restaurant and entered the door, the waiter will give you a list of dishes that the diners can use. The list of dishes that the customer has chosen and handed to the chef for cooking is what we refer to in this article. "Recipes", as the restaurant's standing menu for customers, is the "recipe" referred to in this article. Obviously, a recipe is a list of dishes actually eaten. The number of dishes is usually relatively small (of course, if you hold a large-scale banquet, the variety will be more), and the recipe is a complete set, but it is not always used. .

Mao Zedong's dietary records have the above two conditions. The list of dishes prepared by the chefs for reference (especially for preparing dishes for visitors) is a recipe. Mao Zedong's recipe is the actual diet of Mao Zedong recorded by the staff around him and is a cookbook for actual cooking.

The recipes preserved by the Comrade Mao Zedong Memorial Hall and Mao Zedong's recipes are divided into four categories: the first is divided into Chinese food and Western recipes according to the contents of the dishes; the second is based on the dishes of different chefs, and the chef's name and length of service are recorded in detail. The third is based on Mao Zedong's needs and health status of the three meals a day cookbook; the last one is based on Mao Zedong often eat the menu developed by the common menu.

Regardless of recipes and recipes, they are custom-designed by health care personnel, guardians, life managers, and cooks. The recipes of existing Mao Zedong are not only two copies of the list of items Mao Zedong actually enjoyed, but one is kept by the chef to facilitate the cooks to cook; the other is reserved for future reference when formulating new recipes.

The list of Western food dishes on April 26, 1961, which was criticized by many people for their comrades in Shaoshan Mao Zedong, actually belonged to the category of “recipes” rather than the “recipes” that Mao Zedong actually enjoyed. People with a little common sense, after reading this recipe, can conclude that this recipe is not even prepared for Mao Zedong at all, but it is most likely to be held at a large scale outside Zhongnanhai or Zhongnanhai. The "recipes" prepared by Western guests during the banquet are not the ones that Mao Zedong actually "appreciated". Because no one can eat so many western foods in a day! As for the dates left on the cover of this cookbook, it was just the time for the chef or other staff to make this cookbook.

The recipe was established on April 26, 1961. The paper is thick and there is a mechanism for imprinting on the white paper. Eight pages on the cover, the contents indicated on the cover are: Western food and Western cuisine soup; the inside is divided into seven categories according to the food category: fish, chicken (including chickens), pigs, mutton, ducks, beef , soups.

Compared to the recipes Mao Zedong used in 1962 and afterwards he actually used (other than entertaining foreign guests), he found none of the dishes with the same western recipe. This shows that the recipe has never been used by Mao Zedong, or that this cookbook has never been used. Not for Mao Zedong.

On June 10, 2010, Shaoshan Memorial Hall invited Mao Zedong’s secretary Gao Zhi (working from 1952 to April 1962 with Mao Zedong) and guard Zhang Muqi to talk about Mao Zedong’s daily life. Gao Zhi answered Mao Zedong’s “eat western food”: "I haven't heard of this. According to my estimation, no! The President's meal is very simple. Just a few small dishes... Chairman Mao's life is thinking about the people. Now some people say that Chairman Mao was wrong and that is wrong. I Still not fully accepted, this time to test!"

It is inferred that this western recipe can only be used for state banquets that are used by foreign guests. It can be confirmed that Mao Zedong hosted Margaret Montgomery at the East Lake Jiahu, Wuhan in September 1961. At that time, the menu was: "Four dried fruits, four fresh fruits, Four cold dishes, bread, butter bean Rong soup, squid squid, marshal prawn, mixed fried rice, cream kris, fruit platter, drinks."

Mao Zedong's recipe records Mao Zedong's diet, from which we can see the characteristics of Mao Zedong's daily diet.

Mao Zedong reluctantly but not without food, he likes to eat pork dishes, fire fish, braised pork knuckles and other popular dishes. Eating fish is the head of a casserole, an ordinary fat fish head, with some tofu and cabbage hearts. The vegetables often eaten include Chinese cabbage, lentils, spinach, spinach, and celery. Balsam pear fried pork, cucumber fried pork, bamboo shoots, sweet and sour pork slices, etc., is also a common dish on his dinner table.

Mao Zedong's food intake is not large. Each meal is generally three dishes and one soup. After the founding of New China, the situation changed for the better. It was changed to four dishes and one soup. The guests added one or two dishes, but the amount of each dish was not large. In addition, there were two to four small dishes of cold dishes, and the cold dishes were Soybean pods and peppers are essential. Once Ye Zilong saw him working for one night and was very hard, he gave his own proposal to add a dish. As a result, the dish was returned untouched.

Mao Zedong's birthday recipes are also relatively simple. From Yanan period, he openly opposed birthday celebrations. He often said: "Congratulations on birthday don't make people live longer. Therefore, there is no need to celebrate." After liberation, he set an example. His birthday always flies. .

In 1958 his birthday recipe records: the big dish is "radish squid, long march chicken, roasted beans, fried cabbage", side dishes are "fried pickles, fried bacon", the staple food, pasta "rice, peach, longevity noodles." From the recipe point of view, the birthday atmosphere can only reflect the addition of “Shou Tao and Shou Noodles”.

On December 26, 1962, Mao Zedong's 69th birthday. He had only had breakfast and dinner was just a bowl of cereal. The breakfast was eaten with the staff. The recipe was written as follows: dried bamboo shoots, fried shrimp, white squid white, chicken oil melon balls, and fried lettuce. There is obviously no meat in this recipe, which confirms Mao Zedong's initiative in 1961 not to eat pork or chicken.

Chef Wang Jinren worked for Mao Tse-tung for six years and he recalled: “Many people now know that I was a chef for Chairman Mao at the time and thought I was a great man. Actually it was not. In fact, working around Chairman Mao in Zhongnanhai In my hands, the skills I learned are almost useless.... Chairman Mao's favorite food, it is already very difficult today to serve in a star hotel, but I would like to pass on these crafts. This ordinary meal has a glorious reputation. Tradition condenses the revolutionary spirit. It is not only the past, but it is still the best nutrition now and in the future!"

Mao's recipes clearly document the number of meals he eats each day and his eating habits. Some recipes are written once a day. Some are written three times in two days, and three times in one day. The last time they say "midnight." This shows that Mao Zedong did not have the time to eat regularly, on average, it is generally two meals a day or two meals a day, meals are not necessarily time. Sometimes eating steamed buns, cereals, and crackers are also counted as a meal.

Mao Zedong has his own dietary habits and personal preferences from his hometown of Lushan. In Mao Zedong's recipes, there are always two dishes called “fried bitter gourd” and “baked pepper”. There is a recipe, from May to July (without research) for 3 months, that he recorded a total of 21 balsam pears and 31 dishes with chili peppers.

Mao liked to grow vegetables. From the 1960s until his death, he liked to ask everyone to plant various vegetables, fruits, and other things in the gardens of Zhongnanhai and beside them. He has time to water himself. Kinds of vegetables are Chinese cabbage, radish, cucumber, tomato, eggplant, pepper, bitter gourd, big winter melon, and so on. All kinds of vegetables that can be grown and eaten are always planted. In some places, fruit trees are planted.

Wu Liandeng recalled: "At the beginning, flowers were planted in many places in the yard. The chairman told us to plan to cut it out because he said: 'The flowers are so much useless, they waste fertilizer. The flowers are better than the vegetables!' A good dish gives him food. He usually enjoys eating it."

Mao Zedong advocated “do it yourself, with plenty of food and clothing”. For example, the shrimp he often eats is made by Zhongnanhai. The staff members make several small boxes when they are resting. They put some rice grains and throw them into the Zhongnanhai. The next day they pick up the boxes. Take a bowl of shrimp. Mao Zedong likes to eat this kind of shrimp produced in Zhongnanhai.

In March 22, 1967, "Mao Zedong's Record of Edible Vegetables and Non-staple Foods" stated that the sources of the vegetables and non-staple foods he ate were divided into two types: one was self-produced, and the other was purchased in the city and abroad. .

From this registration, we can clearly understand that there were a total of five major categories of vegetables and non-staple foods produced at the time: vegetables, soy products, dairy products, poultry, pork, and aquatic products. There are many kinds of each category. There are so many kinds of things and they are basically self-sufficient. There are few parts that need to be purchased, mainly vegetables, grains, fruits, dried seafood, etc., which cannot be produced locally, and the quantity is very small.

How to deal with the purchase of more food? A copy of the “Food Processing Account” was kept at the Comrade Mao Zedong Memorial Hall in Shaoshan, which clearly stated: First, it was handed over to the Supply Section; second, if necessary, the staff around him bought it; and third, it was sold to the canteen. For example, if you buy a pound of meat, you will have to eat a lot of oil dregs or buy a few fish but only eat the fish. What about the rest? These remaining things will not be lost, but will be dealt with according to the above methods, and the details will be recorded. All the expenses incurred will be counted in Mao Zedong’s living accounts. It can be said to make the best use of it. This explains Mao Zedong's thrift from one aspect, reflecting how he strictly restrains himself and the people around him in his life.

Mao Zedong's life, diet and daily life can be summarized by the phrase “not deliberately”, that is, not deliberately pursuing, not extravagant, not wasting, starting from his own minimum needs. Some people say that Mao Zedong's pursuit of unusual eating habits, even in difficult times, relishes the tastes of various tastes, is obviously unreasonable and does not conform to Mao Zedong's personality. It is even more inconsistent with historical facts. (Chen Yuan)

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