What seasoning was used in ancient China?

Pepper originated in tropical areas of Central and South America, and was introduced to Europe in 1493, and to Japan in 1583- 1598, but it was not introduced to China in specific time. The earliest record of pepper in China can be found in Eight Chapters of Respecting Life written by Gao Lian in Ming Dynasty (159 1). There are two paths for pepper to enter China. One is to declare the far-reaching Silk Road, which entered Gansu, Shaanxi and other places from West Asia, with a rate far from the northwest; First, it entered South China through the Straits of Malacca, and was cultivated in Yunnan, Guangxi and Guangdong in the south. There were many spicy spices in ancient China, including pepper, ginger, dogwood, rattan, cinnamon, pepper, mustard, pepper and so on. Before pepper was introduced to China in the late Ming Dynasty, Zanthoxylum bungeanum, ginger and Cornus officinalis were the three most popular spicy spices in China. Zanthoxylum bungeanum plays an important role in China ancient spicy condiment. Also known as Sichuan pepper, Han pepper, Ba pepper, Qin pepper and Shu pepper in history, it was widely planted and used in China. As early as the Book of Songs, there were many references to pepper. It is particularly worth mentioning that in ancient China, there was a tradition of adding ginger, pepper and cinnamon to tea. Among the "five flavors" commonly used in history, pepper ranks second. The so-called "three spices" are pepper, ginger and dogwood, among which pepper is the first. The "five spices" used in the past are also composed of fennel, clove, cinnamon and pepper.