according to seasonal change of weather. Red Chamber cuisine Red Chamber cuisine (Hong-Lou-Cai, 红楼菜) is the cuisine described in Dream of the Red Chamber, with a total of more than 180 dishes. Red Chamber cuisine is mainly developed from Huaiyang cuisine, supplemented by Nanjing cuisine. Restoration attempts of Red Chamber cuisine begun in the 1970s, and after nearly four decades of research, various places have succeeded, with the most cuisine served in banquets (Red Chamber banquet, or Hong-Lou-Yan, 红楼宴) by restaurants in Beijing, Yangzhou, Taiwan and Macau. The complete banquet usually includes forty-eight dishes, with the simpler banquet of Macau only serving thirty-nine dishes. The most famous Red Chamber cuisine is presented by Jin-Lai-Yu-Xuan (来今雨轩) restaurant in Zhongshan Park in Beijing, and a total of more than five dozen dishes are offered. Mr. Sun Da-Li (孙大力), the head chef of Lai-Ji-Yu-Xuan was the first chef in Beijing to research and restore Red Chamber cuisine back in 1983, and most of the cooking methods he developed for the cuisine have since become the standard for Red Chamber cuisine. Suiyuan cuisine Suiyuan cuisine (Sui-Yuan-Cai, 随园菜) was created by Chinese scholar, poet, writer and gastronomist Yuan Mei of Qing Dynasty, and recorded in his work Suiyuan shidan, known in English as either the Food Lists of the Garden of Contentment, Menus from the Garden of Contentment, or Recipes from Sui Garden. Suiyuan cuisine is mostly developed from Nanjing cuisine at the time, which is supplemented by the dishes developed from Zhejiang cuisine, Anhui cuisine and other regional sub-styles of Jiangsu cuisine. The most important trait of Suiyuan cuisine is the emphasis on the main ingredient of each dish, so that each dish has its own unique taste, thus none of the dishes would have blended/mixed tastes of multiple flavors. Other important traits of Suiyuan cuisine included the strict selection of ingredients/materials used and careful cooking methods, but the cuisine was subsequently lost in history for various reasons. In the 1980s, the Mr. Xue Wen-Long (薛文龙), the head chef of Jinling Hotel, successfully restored all 326 dishes recorded in Suiyuan Shidan after two decades of research. Another great contributor of the restoration of Suiyuan cuisine is Mr. Bai Ji-Chang (白常继), the head chef of Beijing North and South Catering Limited Company (南北一家餐饮有限公司), who also further developed several dozen more dishes based on Suiyuan Shidan, and by the end of 2016, a total of over