2. From the above analysis, can we think that before Qin and Han Dynasties, acyl represented an acid food, while vinegar represented reward and reward? In the Han Dynasty, vinegar and vinegar were mixed together. After the Han and Wei dynasties, acyl groups were gradually used less, and vinegar specifically refers to vinegar. And the meaning of Qiang is gradually clear, which means to repay each other. Because there is an escape process, acyl, benzene and vinegar are often mixed together for a long time. For example, there is a saying in the biography of Sui Shu cooler: "I would rather drink three liters of vinegar than Cui Hongdu." The vinegar here still refers to vinegar. Cui Hongdu was a cruel official in the Sui Dynasty, meaning that he would rather drink three liters of sour vinegar than see Cui Hongdu, the executioner. Yu Shinan's "Bei Tang Shu Chao" in the Tang Dynasty shows that the three characters are mixed: "LAM Raymond Qiang Ming, Donglizhi, Xincheng Bitter Wine ... No salt and vinegar". There are also many cases in which the words vinegar and vinegar are mixed in Don Sun Simiao's "A Thousand Daughters to Treasure", such as "Take half a liter of vinegar, pour it into your ear ... and cook it with vinegar". For another example, in Jia Sixie's Book of Qi Yaomin in the late Wei Dynasty, the word "zi" is mostly used as a noun, and the word "zi" is mostly used as an adjective: "acid", which is also a kind of confusion. But one thing should not be confused, whether it is vinegar or vinegar, when it is used as sour vinegar, it is pronounced "CU". By the end of the Tang Dynasty, the word vinegar had specifically referred to vinegar, and China's vinegar had also increased. At the end of the Tang Dynasty, several methods of making vinegar in July were recorded in the Four Seasons Revision written by Han E. At this time, the words vinegar and vinegar are no longer mixed. Vinegar refers to condiments containing acetic acid!
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It is not uncommon that different places have different names for similar things. It is not surprising that sour vinegar in a certain area is called bitter wine. In Liu Xi's explanation of names and diets in Han Dynasty, bitter wine is bitter, while pure poison is bitter. This may be an earlier record that "bitter wine" and "vinegar" are closely related. "Tang Xin-Repairing Materia Medica" said: "Vinegar and wine can be used everywhere, but it is better for a long time. It is also called acyl, so it is bitter and vulgar. "The above two documents have pointed out that bitter wine is vinegar (vinegar or acyl), which is related to the existence of wine, that is, it comes from wine and is slightly bitter. Ge Hong's Bao Puzi also has the title of "bitter wine": "Water is like the bitter wine of a thousand years old". There are more records about bitter old age in Qi Yao Min Shu. Jia Sixie introduced 23 kinds of vinegar making methods he knew at that time, among which he called them the first 15 kinds of vinegar tussah; The last eight, he called it bitter wine. He clearly pointed out that all the contents of the title of Bitter Wine were taken from Gourmet Classics. A careful study of Qi Yao Min Shu shows that the raw materials for brewing bitter wine are soybeans, adzuki beans, millet, honey and so on. Except for wheat and glutinous rice, koji is generally not used in wine making. Wine or fermented grains are used as catalysts for fermentation, so bitter wine must have the taste of wine. The brewing methods of bitter wine are all liquid fermentation, which is a characteristic of vinegar making technology in the south at that time. Because the author's life experience is unknown, I can only speculate that bitter wine was the name of acetic acid in the south at that time!