Before the Han Dynasty, "sauce" was a general term for "sugar" and "acyl". Sugar refers to the sauce made of fish and meat. Acyl refers to sour sauce or sauce, which is used for seasoning. Therefore, it is also called "syrup sauce" and "acyl sauce".
Sugar originated in Shang Dynasty, much earlier than soybean paste. The preparation method comprises taking dry meat as raw material, adding cold koji, salt and good wine, soaking, and sealing in a container 100 day. According to ancient records, there was vinegar sauce in the Zhou Dynasty, including rabbit vinegar, fish vinegar and acenaphthene (ant egg) vinegar. There are citric acid sauce (a kind of jam) and mustard sauce (a kind of vegetable sauce).
In the Han dynasty, because "acyl" has a sour taste, it refers to vinegar; "Sauce" includes tofu.
vinegar
An acidic seasoning. China has a long history of brewing vinegar, which began in the Han Dynasty. There is no record of vinegar in Oracle Bone Inscriptions, Zhong Dingwen and other discovered cultural relics. Vinegar originally meant the taste of acid. During the Yin and Shang Dynasties, tunes
Season with salt and plums. In the Zhou Dynasty, a large number of organic acids, such as various amino acids, lactic acid, acetic acid, etc., were produced in the process of making meat sauce and spiritual practice, so the taste of the sauce was sour and called "acyl". In the Han dynasty, acyl,
The mixture of vinegar refers to vinegar. From the Southern and Northern Dynasties to the Tang Dynasty, the word "vinegar" was gradually used.
In the Book of Qi Yaomin written by Jia Sixie in the Northern Wei Dynasty, many methods of making koji and fermented vinegar were recorded. At that time, aged vinegar with unique flavor was brewed. The newly revised Materia Medica in Tang Dynasty includes rice vinegar, wheat vinegar and miscellaneous fruit vinegar. Pharmacologists also specialize in making medicinal vinegar with drugs for treating diseases. Later generations passed on their skills, making vinegar an indispensable raw material in China's seasoning cooking.
Famous at home and abroad are old vinegar from Taiyuan, Shanxi, fragrant vinegar from Zhenjiang, Jiangsu, and Baoning vinegar made from various Chinese medicines from Langzhong, Sichuan. In ancient times, women were also called "jealous" and "jealous women eat bayberry", which was considered ridiculous.
oil
Edible oils and fats in ancient China came from plants and animals. Vegetable oil plays an important role in cooking food. Its use and production predate animal oil. It was not until the Qin and Han Dynasties that people knew how to use perilla seed to extract oil, but the output was very low. Since then, China people have mainly eaten sesame oil, rapeseed oil, linseed oil, peanut oil, sunflower oil and soybean oil.
Sesame, also known as fat hemp and tiger skin, is native to China. In ancient books, it was called hemp, taro, oil hemp and so on. Its oil, also known as sesame oil, began to be produced around the Tang Dynasty.
Rape, also known as Hu Cai and Chinese cabbage, came from the Western Regions and was originally used as a vegetable. See Qi Shu. Oil exploitation began in the Tang Dynasty.
Flax originated in China, that is, flax was grown in the north. It was regarded as a food crop in the Book of Songs, and it was recorded in the Ming Dynasty. By the end of Qing Dynasty, it had been cultivated by fire and became one of the main oil crops in China.
Peanut, also known as groundnut, was not recorded in Tiangong Ointment in Ming and Song Dynasties, but only appeared in Xuepu Miscellaneous Shu by Wang Shimao, and it was claimed that it could extract oil in Compendium of Materia Medica in Qing Dynasty.
Sunflower, introduced from abroad in the17th century, originated in Mexico and Peru in America. At that time, it was fried with its seeds, and its aliases were sunflower, sunflower, sunflower, passion fruit, passion fruit, fankui, Fan Ju, chrysanthemum and sunflower seeds. Only in modern times did it extract oil.
Soybean originated in China, which is one of the "five grains" of ancient food crops. It is called glutinous rice and eaten with its oil, about the Sui, Tang and Song Dynasties.
Sesame oil, rapeseed oil and soybean oil are the most important, which are closely related to diet and cooking.
sucrose
Sugar made from sugarcane juice. China has been planting sugarcane and drinking sugarcane juice since ancient times.
BC, that is, extended to the Central Plains, sugarcane juice was processed into solid candy. By the fifth century, the origin of sugarcane had expanded from Guangdong, Guangxi and Hunan to the lower reaches of the Yangtze River, and Guangzhou could already extract "sand sugar" from sugarcane juice.
At the beginning of the seventh century, on the basis of learning Indian sugar-making technology, the production technology was greatly improved, so that the quality of white sugar and rock sugar produced far exceeded that of foreign countries.
Sucrose, because of different raw materials and processes, presents different colors, tastes and forms. In ancient books, it is also called "stone honey, sugar frost, cane frost, cane ice, sugar sand, etc." . In ancient times, in addition to eating, it was also commonly used in medicine.
In the 12th year of Tang Tianbao (AD 753), a Jian Zhen monk traveled to Japan and presented two Jin 123 cents of sugar to Dongda Temple. At the same time, he also taught the Japanese people the method of making sugar.
honey
The province is called "honey". That is, a viscous liquid with natural sweetness brewed by bee flower juice without artificial or slightly artificial. Maltose was the only dessert before it was invented. The composition, fragrance and color of honey depend on bees.
Different kinds of flowers and nectar sources are different. Contains a lot of fructose and glucose, in addition to sucrose, maltose, organic acids, volatile oil, vitamins and other trace components. The use of honey in China began in the late Zhou Dynasty, and people used honey as food.
Products, feudal nobles used honey as a gift, and there were already honey-stained fruits at that time. The honey eaten is produced by wild bees in rocks, trees and caves, so it is called rock honey, cliff honey, rock honey, wood honey and earth honey. At the latest in the Eastern Han Dynasty,
Artificial beekeeping has been used to produce honey. From Wei, Jin, Southern and Northern Dynasties to Sui Dynasty, there were candied fruits, honey crabs and other foods. Honey is mostly contributed by the south to the Central Plains. After the Song Dynasty, it was widely used in dishes, cakes and medicine.