Youchao family
At that time, people did not understand artificial fire and cooked food. The dietary situation is to eat raw materials and drink blood, which does not belong to the food culture.
The Suiren clan
drilled wood to make fire, and from then on cooked food entered the age of stone cooking. Main cooking methods: ① Pao, which is to burn the fruit pulp under fire; ② Clay pot: wrap it in mud and bake it; ③ Use stone mortar to hold water and food, and use red-hot stones to scald the food; ④ Roasting: burn the stone flakes Heat it and fry the plant seeds on top.
The Fuxi clan
In terms of food, they made nets and bamboo to teach the tenants to fish, and raised sacrifices to serve as cooks. Food Culture
[2] Shennong
"Plowing and making pottery" is the founder of Chinese agriculture. He tasted all kinds of herbs, created ancient medicine, invented grass, and taught people how to farm. Pottery enabled people to have cooking utensils and containers for the first time, making it possible to make fermented foods, such as wine, glutinous rice, fermented wine (vinegar), cheese, fermented wine, fermented wine, etc. The tripod was one of the earliest cooking utensils. It had claws because there was no stove at that time. There was also the tripod, whose claws were hollow and used to cook wine.
Yellow Emperor
The dietary situation of the Chinese nation has improved again. The emperor built a stove and became the god of the stove. He concentrated firepower to save fuel and cooked food quickly. It was widely used in the Qin and Han Dynasties. At that time, it was the cauldron, and the tall stoves gradually disappeared from the stage of history. "Stir-boiled rice is used for drinking, and cooked rice is used for porridge." For the first time, foods were distinguished based on cooking methods. The steamer was invented and was called a steamer. The steamed salt industry was invented by Susha, a minister of the Yellow Emperor. From then on, he not only knew how to cook but also knew how to mix it, which was beneficial to people's health.
Zhou and Qin Dynasties
The formative period of Chinese food culture, cereals and vegetables were the staple food. During the Spring and Autumn Period and the Warring States Period, self-produced grains and vegetables were basically available, but the structure was different from now. At that time, early field operations were mainly: millet, (the most important) millet, also known as millet, which dominated for a long time and was the leader of the five grains. , Good millet is called Liangzhijiang, and its fine grain is also called Huangliang. Millet, which is rhubarb sticky rice and second only to millet, is also called millet and is threshed millet. Wheat, barley. Shui is a legume, mainly soybeans and black beans at that time. Ma, that is, pockmark. Both Shu and hemp were eaten by the poor people, and hemp was also called Ju. There is also rice in the south. In ancient times, rice was glutinous rice, and ordinary rice was called japonica rice. Rice began to be introduced in the Central Plains after Zhou Dynasty. It is a fine grain and is relatively precious. Wild rice is the seed of an aquatic plant, Wild Rice. It is black and is called Diaohu Rice. It is particularly fragrant and smooth. It is kneaded and threshed together with broken porcelain pieces in a leather bag.
Han Dynasty
The rich period of Chinese food culture is attributed to the exchange of food culture between China and the West (Western Regions) in the Han Dynasty, which introduced pomegranates, sesame seeds, grapes, walnuts (i.e. walnuts), watermelons, and melons , cucumber, spinach, carrot, fennel, celery, beans, lentils, alfalfa (mainly used for horse food), lettuce, green onions, garlic, and some cooking methods are also introduced, such as fried pancakes, sesame pancakes, also called Luradi. . Liu An, King of Huainan, invented tofu, which digested the nutrients of beans. It was high-quality and low-priced, and could be used to make many kinds of dishes. In 1960, a large portrait stone in a Han tomb discovered in Mi County, Henan Province has the stone carvings of a tofu workshop. Vegetable oil was also invented in the Eastern Han Dynasty. Before that, animal oil was used, which was called ointment. Animal oil with horns was called fat, and animal oil without horns, like dogs, was called ointment. The fat is harder and the paste is thinner and softer. Vegetable oils include almond oil, Naishi oil, and sesame oil, but they are very rare. After the Southern and Northern Dynasties, the variety of vegetable oils increased and the price became cheaper.
Tang and Song dynasties
The peak of food culture was overly particular. "Steamed sound part, Zengchuan picture sample", the most representative one is the Shaowei Banquet.
Ming and Qing Dynasties
Food culture is another peak. It is the continuation and development of food customs in the Tang and Song Dynasties. At the same time, it is mixed with the characteristics of Manchu and Mongolia. The diet structure has changed greatly. The staple food : Wild rice has been completely eliminated, pockmarked seeds have been withdrawn from the staple food and replaced by oil extraction, beans are no longer used as staple food and have become dishes. The proportion of wheat in the Yellow River Basin in the north has increased significantly. Noodles have become the staple food in the north after the Song Dynasty, and again in the Ming Dynasty. Large-scale introduction, the cultivation of potatoes, sweet potatoes, and vegetables reached a high level and became the main dishes. Meat: Artificially raised livestock and poultry have become the main source of meat. The Manchu-Han banquet represents the highest level of Qing Dynasty food culture.