"In time, the Chinese developed a taste for human meat.... T'ao Tsung-yi, a writer during the Yüan dynasty [1271–1368], remarked on the taste of human meat (hsiang jou) in his Cho Keng Lu (Records of Stopping Cultivation), in which he said that children's meat was the best food of all in taste, and next to this were women and men. Chuang Ch'ao, a Sung [960–1279] writer, was more specific about the taste of human meat in his Chi Lieh Pien (Chicken Rib Section) in which he referred to children's meat as well-boiled bone (...), which means that because of their superior tastiness children could be eaten whole, including their bones, when they were well-boiled. He also characterized women's meat as more delicious than mutton (...). Men's meat was less so, and was referred to as "jao pa huo" — the least tasty of all human meat. Generally, he referred to men and women as two-legged sheep (liang-chao yang), but he believed that both young children and beautiful women were particularly good for mutton soup (...)."