《隨園食單》是袁枚歷四十餘年所記親口品嚐過的美食食譜。在形式上，它與其他食譜的最大不同之處，就是在近半數的食譜中，註明了該食譜的來源。在這些註明了某家某味的食譜背後，實際上隱含著豐富的故事。從人名的稱謂上看，有制軍、中丞、方伯、觀察、太守、明府，甚至有僧人、尼姑、道士、廚子，三教九流皆有，從一個側面反映了袁枚的廣泛交遊。而且，有些人的前後官銜不同，也說明了食譜的由日積月累而成。此外，通過對這些人物活動地域的考察，將有助於我們了解相關食譜的來源地。但是，這方面的考證，歷來研究食文化史以及文學史的人，皆未予以足夠的重視，以致這些祇有字號或者祇有姓氏和官銜的人名，長期以來，隱晦不明。本文依據《袁枚全集》，並參考清代地方志、筆記小說、清宮檔案等大量史料，按照人物的社會背景進行歸類和考證。

Suiyuan Shidan 《隨園食單》 is a recipe book that Yuan Mei 袁枚 compiled over a forty year period. In form, the main difference between the Suiyuan Shidan and other recipe books is that for nearly half of the recipes, the source of the recipe is recorded. Behind these recipes lie a great many true stories about people whom Yuan Mei knew. Just from the titles, one can see that there are stories about Chih Chün 制軍, Chung Ch'éng 中丞, Fang Po 方伯, Kuan Ch'a 觀察, T'ai Shou 太守, Ming Fu 明府, and even monks, nuns, priests, cooks, and so on. On the one hand this reflects the wide range of Yuan Mei's friendships. Furthermore, there are different titles given for the same people in different recipes, and this shows that the recipe book was written during the course of a long-term accumulation of material. In addition, the research on these people's areas of activity will help us understand the origin of the recipes connected with them. However, there has not been enough attention by the scholars studying cultural history and literary history to research in this area, so that people for whom we only have a name or surname or only have a title have remained unknown to the world for quite a long time. This paper is based on the Complete Works of Yuan Mei (Yuan Mei Quanji 《袁枚全集》) supplemented by reference to a large number of materials such as local records from the Qing Dynasty, novels, government archives. Records have been classified and collated in accordance with the person's name in the Suiyuan Shidan in the order in which they appear.